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Open AccessArticle

Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings

1
Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb 10000, Croatia
2
Faculty of Healthcare, University of Vitez, Travnik 72270, Bosnia and Herzegovina
3
Križevci College of Agriculture, Križevci 48260, Croatia
*
Author to whom correspondence should be addressed.
Foods 2019, 8(2), 66; https://doi.org/10.3390/foods8020066
Received: 11 January 2019 / Revised: 31 January 2019 / Accepted: 4 February 2019 / Published: 12 February 2019
(This article belongs to the Section Food Engineering and Technology)
The aim of this study was to develop a new cocoa and carob based pastry filling and explore the influences of carob flour and carob gum on the rheological and textural properties, specifically (i) the effect of increasing the amount of carob flour and (ii) the effect of carob bean gum naturally present in the carob flour with seeds versus the commercially available carob bean gum. All samples analyzed in this study exhibited shear thinning behavior. The texture analysis revealed a significant (p < 0.01) increase in consistency and firmness in samples with higher amounts of carob flour added, while higher temperatures significantly (p < 0.01) decreased adhesiveness. When comparing naturally occurring and commercially available LBG (locust bean gum), it was concluded that lower concentrations (up to 0.45% w/w) of naturally occurring LBG work just as well at the same concentrations of commercially available LBG, but this effect cannot be confirmed for higher LBG concentrations, nor for rheological properties determined at higher temperatures (80 °C). View Full-Text
Keywords: cocoa; carob; locust bean gum; modelling; pastry fillings cocoa; carob; locust bean gum; modelling; pastry fillings
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Benković, M.; Bosiljkov, T.; Semić, A.; Ježek, D.; Srečec, S. Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings. Foods 2019, 8, 66.

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