Isolation and chemical evaluation of carob (Ceratonia siliqua L.) seed germ

Dakia, Patrick Aubin; Wathelet, Bernard; Paquot, Michel

doi:10.1016/j.foodchem.2006.05.059

Cited by 136 publications

(88 citation statements)

References 10 publications

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“…C. siliqua, also called carob tree or algarroba, is a leguminous evergreen tree that grows throughout the Mediterranean region, mainly in Spain, Italy, Portugal and Morocco. The processing of its seeds to yield the corresponding endosperm (rich in galactomannans) involves the removal of the husks and germ fractions, either by chemical or thermo-mechanical treatment [17].…”

Section: /14mentioning

confidence: 99%

Physicochemical Properties of Edible Seed Hemicelluloses

Sousa¹,

Holanda-Araújo²,

Souza³

et al. 2017

OALib

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In this work, galactomannans and xyloglucans were isolated from the seed endosperm and cotyledon of Brazilian non-conventional sources, respectively. Extraction yields, monosaccharide ratios, macromolecular parameters and molar mass distributions were determined and compared to commercial guar gum and Locust Bean Gum (LBG). The extraction yield in relation to seed mass ranged from 7.0% to 40.63%, with xyloglucan yields being higher than galactomannan yields. Schizolobium parahyba and Caesalpinia pulcherrima galactomannans exhibited the lowest protein contents, 0.05% and 0.08%, respectively. Flow curves of 1% hemicellulose solutions (w:v) were measured by varying the shear rate from 0.1 to 100 s −1 . The resulting data were fitted to a Power Law model, and all the hemicelluloses presented shear-thinning behavior. Galactomannans and xyloglucans with different monosaccharide ratios showed similar consistency indices. Rheological properties were also compared, and the results suggest new hemicellulose sources, which can be studied for additional applications in areas such as materials science, medicine and biology.

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Section: /14mentioning

confidence: 99%

Physicochemical Properties of Edible Seed Hemicelluloses

Sousa¹,

Holanda-Araújo²,

Souza³

et al. 2017

OALib

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“…The seeds, surrounded by a brown coat, contain a white and translucent endosperm (also called carob gum, locust bean gum (LBG), or E410) and the yellow germ which is recovered as the byproduct of the seed processing [26,27]. Locust bean gum is widely used in the food industry as thickening and stabilizing agent in food preparations because of its ability to form viscous solution at relatively low concentration.…”

Section: Introductionmentioning

confidence: 99%

“…Locust bean gum is widely used in the food industry as thickening and stabilizing agent in food preparations because of its ability to form viscous solution at relatively low concentration. It is also used in the cosmetic, pharmaceutical, textile, paper, petroleum, paint, oil drilling, and construction industries [10,13,27,28]. Carob germ flour is used as dietetic human food or as a potential ingredient in cereal-derived foods for celiac people [29].…”

Section: Introductionmentioning

confidence: 99%

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Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Boublenza

Lazouni

Ghaffari

et al. 2017

Journal of Food Quality

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The main objective of this research was to compare physicochemical parameters, antioxidant activity, lipid composition, and sensory analysis of initial and roasted carob pod powder (Ceratonia siliqua L.) obtained at different roasting temperatures. The roasted products became darker and the average moisture content, water activity, oil content, and sweetness values decreased at higher temperatures. Total polyphenol content and antioxidant activity increased with increasing roasted temperature. Oleic acid, linoleic acid, and palmitic acid were the main fatty acids present in carob oil. Results showed that the roasted carob pod powders are sweeter, have more caramel-like taste, and have more cacao-like aroma at lower roasting temperatures but have more astringent taste, coffee-like aroma, and roasted aroma at higher roasting temperatures.

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“…In the process in which such gum is produced, several byproducts are also obtained. The germ recovered as a by-product of the seed processing is mainly used, in form of flour, as a supplement in dietetic food or in cereal based products (Dakia et al 2007). Flours are also obtained from the seedless pod, referred to as carob flours, which have traditionally been used as substitutes for chocolate or cocoa (Fadel et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies

2017

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Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients. The inclusion of carob flour, with a low time of roasting, did not lead to any significant differences in the specific volume and hardness of the cakes, but reduced cake staling and the thickness and width of the cookies. Darker colours were obtained when carob flour was incorporated into the product. The acceptability of cakes was only reduced with the addition of highly roasted carob flour, while in the case of cookies there was a decline in the acceptability of all carob flour cookies, which was mostly perceived with the highest roasting degree, something mainly attributed to the bitter taste of the products.

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Isolation and chemical evaluation of carob (Ceratonia siliqua L.) seed germ

Cited by 136 publications

References 10 publications

Physicochemical Properties of Edible Seed Hemicelluloses

Physicochemical Properties of Edible Seed Hemicelluloses

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies

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