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Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence.
Food Res Int. 2017 10; 100(Pt 2):211-218.FR

Abstract

Due to abundance in carbohydrates, dietary fibres and bioactive compounds, as well as for its outspread and low prices, carob (Ceratonia siliqua L.) flour has a great potential of use as a functional ingredient. The aim of this study was to analyse this potential by physical and chemical properties assessment of different particle sizes of carob flour with and without seeds. The influence of seed presence on physical and chemical properties of flour was also investigated. Seed presence in carob flour led to higher cohesivity and cake strength. It also affected the extraction efficiency of polyphenols, which was confirmed by the ranking of samples according to their procyanidin and tannins contents. With regard to the carbohydrate content, significant differences (P<0.05) between the contents of fructose and glucose was established in samples differing by the presence of carob seeds. Spearman rank order correlations revealed a significant difference (P<0.05) between physical and chemical properties of carob flours. These findings confirm the importance of understanding physical and chemical properties of carob flours in order to use them efficiently as a functional food ingredient.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Benković M
Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: mbenkovic@pbf.hr.
Belščak-Cvitanović A
Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: abelscak@pbf.hr.
Bauman I
Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: ibauman@pbf.hr.
Komes D
Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: dkomes@pbf.hr.
Srečec S
Križevci College of Agriculture, Milislava Demerca 1, 48260 Križevci, Croatia. Electronic address: ssrecec@vguk.hr.

MeSH

AntioxidantsDietary FiberFlavonoidsFlourFood AnalysisGalactansMannansNutritive ValueParticle SizePlant ExtractsPlant GumsPolyphenolsSeedsTannins

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

28888443

Citation

Benković, Maja, et al. "Flow Properties and Chemical Composition of Carob (Ceratonia Siliqua L.) Flours as Related to Particle Size and Seed Presence." Food Research International (Ottawa, Ont.), vol. 100, no. Pt 2, 2017, pp. 211-218.
Benković M, Belščak-Cvitanović A, Bauman I, et al. Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence. Food Res Int. 2017;100(Pt 2):211-218.
Benković, M., Belščak-Cvitanović, A., Bauman, I., Komes, D., & Srečec, S. (2017). Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence. Food Research International (Ottawa, Ont.), 100(Pt 2), 211-218. https://doi.org/10.1016/j.foodres.2017.08.048
Benković M, et al. Flow Properties and Chemical Composition of Carob (Ceratonia Siliqua L.) Flours as Related to Particle Size and Seed Presence. Food Res Int. 2017;100(Pt 2):211-218. PubMed PMID: 28888443.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence. AU - Benković,Maja, AU - Belščak-Cvitanović,Ana, AU - Bauman,Ingrid, AU - Komes,Draženka, AU - Srečec,Siniša, Y1 - 2017/08/19/ PY - 2017/05/04/received PY - 2017/07/25/revised PY - 2017/08/18/accepted PY - 2017/9/11/entrez PY - 2017/9/11/pubmed PY - 2019/7/16/medline KW - Antioxidant capacity KW - Carbohydrates KW - Carob flour KW - Carob seeds KW - Physical properties SP - 211 EP - 218 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 100 IS - Pt 2 N2 - Due to abundance in carbohydrates, dietary fibres and bioactive compounds, as well as for its outspread and low prices, carob (Ceratonia siliqua L.) flour has a great potential of use as a functional ingredient. The aim of this study was to analyse this potential by physical and chemical properties assessment of different particle sizes of carob flour with and without seeds. The influence of seed presence on physical and chemical properties of flour was also investigated. Seed presence in carob flour led to higher cohesivity and cake strength. It also affected the extraction efficiency of polyphenols, which was confirmed by the ranking of samples according to their procyanidin and tannins contents. With regard to the carbohydrate content, significant differences (P<0.05) between the contents of fructose and glucose was established in samples differing by the presence of carob seeds. Spearman rank order correlations revealed a significant difference (P<0.05) between physical and chemical properties of carob flours. These findings confirm the importance of understanding physical and chemical properties of carob flours in order to use them efficiently as a functional food ingredient. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/28888443/Flow_properties_and_chemical_composition_of_carob__Ceratonia_siliqua_L___flours_as_related_to_particle_size_and_seed_presence_ DB - PRIME DP - Unbound Medicine ER -