Processing, physico-chemical and functional properties of carob molasses and powders
| Autor: | Sirine Karra, Hela Kechaou, Leila Tounsi, Nabil Kechaou |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Food industry business.industry Chemistry General Chemical Engineering Dark color 04 agricultural and veterinary sciences 040401 food science Industrial and Manufacturing Engineering 03 medical and health sciences 0404 agricultural biotechnology Oil retention Brown color Food science Safety Risk Reliability and Quality business Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 11:1440-1448 |
| ISSN: | 2193-4134 2193-4126 |
| Popis: | Tunisian carob pods were used to produce molasses and powders, which were then analyzed for their composional and functional properties. Molasses were made from carob juice by boiling until three different concentrations (60, 70 and 80 °Brix), while powders were prepared by microwave drying of the by-product derived from carob molasses processing at three power levels (100, 300 and 600 W). Results showed that the processed carob products exhibited interesting characteristics. Carob molasses were characterized by important reducing sugars content, dark color and functional properties with high antioxidant activity and emulsifying capacity. On the other hand, carob powders were characterized by high levels of dietary fibers, brown color and water/oil retention capacity. This study provides, for the first time, a potential valorization of the carob by-product into powder and highlights some functional properties of carob products required by food industry. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink