Flow properties and chemical composition of carob ( Ceratonia siliqua L.) flours as related to particle size and seed presence

Benković, Maja; Belščak‐Cvitanović, Ana; Bauman, Ingrid; Komes, Draženka; Srečec, Siniša

doi:10.1016/j.foodres.2017.08.048

Cited by 45 publications

(33 citation statements)

References 30 publications

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“…This could be attributed by the segregation of powders during the handling process, where the coarser fraction may have dominated the overall caking behavior of the powders. The coarse powders also exhibited cohesive properties that formed relatively stronger physical contacts under pressure, which generally displayed the caking behavior; this phenomenon concurs with the works by Benković et al (). They mentioned that bigger sized samples tend to undergo caking, resulting in higher cake strength value.…”

Section: Resultssupporting

confidence: 90%

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The effect of particle size on the physical properties of Arabic gum powder

Abel

Yusof

Chin

et al. 2020

J Food Process Engineering

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Arabic gum is derived from the exudation of stems and branches of Acacia senegal L. and it is widely used as a food additive. The application of Arabic gum as a functional food ingredient is significantly increasing. However, there is limited information on the effects of particle size on the handling and processing of Arabic gum in the industry. Therefore, a study was performed to determine the effects of particle size on the physical properties of Arabic gum powder. The physical properties measured were density, flowability, and dissolution characteristics. In this work, the powders were classified based on their mean diameter (d50) that ranged between 20 and 1,000 μm. The very fine powder exhibited poor flowing properties and long dissolution time, with a Hausner ratio of 1.24 ± 0.1 and dissolution time of 2,821.0 ± 76.0 s. However, the coarse powder had excellent flowing properties and shorter dissolution time, with a Hausner ratio of 1.13 ± 0.02 and dissolution time of 531.5 ± 70.5 s. The results indicated a significant impact of particle size on the cohesivity and solubility of powder, where smaller particle size tended to decrease flowability and increase the dissolution time of the powder. Practical applications This paper studies the characterization of Arabic gum at various particle sizes. The physical properties measured were density, flowability, and dissolution of Arabic gum powder. The results of this study indicate that particle size had significantly affected the powder properties. This knowledge is very important, as Arabic gum is widely used as a food ingredient; this might affect the overall product properties. The outcomes are also beneficial to the industry prior to selecting the specific particle size for the designing and processing of products. Therefore, the results on flowability and dissolution properties of Arabic gum powder can be used as guidance for the development of food product.

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Section: Resultssupporting

confidence: 90%

“…Recently, the study of the flowability of food powders has attracted much attention (Ahmed, Al-Attar, & Arfat, 2016;Benkovi c, Belščak-Cvitanovi c, Bauman, Komes, & Srečec, 2017;Shenoy et al, 2015). They reported that particle size has a significant impact on the physical properties of the powder due to size reduction.…”

Section: Introductionmentioning

confidence: 99%

The effect of particle size on the physical properties of Arabic gum powder

Abel

Yusof

Chin

et al. 2020

J Food Process Engineering

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“…Jego upraw zajmowali si Grecy, o czym wiadcz podobizny karobu na freskach pompejskich. Produkcja roczna wynosi ok. 310 000 ton, a g ównymi producentami s Hiszpania, W ochy, Portugalia, Maroko, Grecja, Cypr, Algieria i Tunezja (Benkovi i in., 2017;Biernacka i in., 2017). Ogromn zalet karobu jest jego wysoka odporno na susze oraz unikalne cechy organoleptyczne.…”

Section: Charakterystyka Karobuunclassified

“…Karob zawiera równie witaminy A, B 2 , B 3 , D oraz sk adniki mineralne takie jak: wap , fosfor, potas, magnez i elazo, a ponadto mangan, bar, mied oraz nikiel. T uszcz w karobie stanowi zaledwie 0,4-0,8% (Mitka i in., 2007;S!czyk i in., 2016;Benkovi i in., 2017;Rtibi i in., 2017).…”

Section: Sk Ad Karobuunclassified

Możliwości wykorzystania karobu (Ceratonia siliqua) w sektorze żywnościowym i żywieniowym

Kłobukowski

Skotnicka

Śmiechowska

2018

PRS

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Carob flour is produced from carob seeds and can be widely utilized in the food industry. It is mainly used as a thickener or stabilizer, and in certain conditions can have gel-forming abilities and is used as a medium (mainly for flavour). Many consumers consider carob flour as a cocoa substitute thanks to its flavour and aroma. In Mediterranean climates, which is the carob’s natural growth environment, carob flour is utilized in sweets production. The aim of this study was to point out possibilities of utilizing carob as a product that is beneficial to health, which should therefore be considered as a valuable resource in producing functional food.

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“…Therefore, it affects gastric emptying, excretion of bile salts, intestinal transit, absorption of nutrients, growth of intestinal flora and reduction of energy intake [9]. Dietary fibers are a vital part of a healthy diet, since fiber-rich diets could decrease the risk of certain noncommunicable diseases chronic diseases and these benefits are enhanced when this diet is associated with foods with low fat index [10].…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of a Refreshing Drink Based on Carob Pulp (Ceratonia siliqua)

Marrugo-Ligardo¹,

Severiche-Sierra²,

Morales³

et al. 2018

IJET

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Abstract-Carob tree (Ceratonia siliqua) and a legume tropical arboreal non-semi-arid, which is unwind in dry places, easily different power plants sobreviver. In this work the analysis of quality characteristics of a refreshing drink based on carob pulp (Ceratonia siliqua) was carried out, considering its standardization for this, physicochemical, microbiological, bromatological and sensorial analyzes of the obtained beverage were carried out. It is considered that the obtained beverage is within the established parameters, it is formulated for all types of people. The bromatological tests indicate significant presence of carbohydrates, vitamins and high content of carbon and potassium.

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Flow properties and chemical composition of carob ( Ceratonia siliqua L.) flours as related to particle size and seed presence

Cited by 45 publications

References 30 publications

The effect of particle size on the physical properties of Arabic gum powder

The effect of particle size on the physical properties of Arabic gum powder

Możliwości wykorzystania karobu (Ceratonia siliqua) w sektorze żywnościowym i żywieniowym

Quality Characteristics of a Refreshing Drink Based on Carob Pulp (Ceratonia siliqua)

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