Izvorni znanstveni članak
https://doi.org/10.17113/ftb.54.04.16.4475
Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob (Ceratonia silliqua L.) Pods and Seeds
Maja Benković
; Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Siniša Srečec
; Visoko gospodarsko učilište u Križevcima, M. Demerca 1, HR-48260 Križevci, Hrvatska
Ingrid Bauman
orcid.org/0000-0001-7919-3615
; Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Damir Ježek
; Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Sven Karlović
; Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Dario Kremer
; Sveučilište u Zagrebu, Farmaceutsko-biokemijski fakultet, Schrottova 39, HR-10000 Zagreb, Hrvatska
Ksenija Karlović
; Sveučilište u Zagrebu, Agronomski fakultet, Svetošimunska 25, HR-10000 Zagreb, Hrvatska
Renata Erhatić
; Visoko gospodarsko učilište u Križevcima, M. Demerca 1, HR-48260 Križevci, Hrvatska
Sažetak
Carob tree (Ceratonia siliqua L.) is a perennial leguminous evergreen tree native to the coastal regions of the Mediterranean basin and is considered to be an important component of vegetation for economic and environmental reasons. Two constituents of the pod, pulp and seeds, can be used as feed or in food production. In this study, drying characteristics, texture and microstructure of carob pods were studied. Three different carob samples were prepared: whole carob pod, carob pod parts and carob seed. The drying experiments and the modelling showed that carob seeds had the highest drying rate, followed by pod parts and the whole, intact carob fruit. Texture studies showed that the maximum compression force depended on the area of the carob fruit on which compression tests were performed. The seeds showed the highest compression force, followed by the stem zone, the tip and the centre of the fruit. Differences in drying behaviour and texture of carob pods can successfully be interpreted by the micromorphology of the carob pods and seeds. Determining the drying rate, maximum compressive force and micromorphological traits is of great importance for further carob processing (e.g. milling, sieving, carob bean gum production or usage in food or feed products).
Ključne riječi
carob; drying; texture; micromorphology
Hrčak ID:
169986
URI
Datum izdavanja:
2.12.2016.
Posjeta: 1.650 *