Original scientific paper
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
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierott ij eva 6, HR-10000 Zagreb, Croatia
Siniša Srečec
; Križevci College of Agriculture, M. Demerca 1, HR-48260 Križevci, Croatia
Ingrid Bauman
orcid.org/0000-0001-7919-3615
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierott ij eva 6, HR-10000 Zagreb, Croatia
Damir Ježek
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierott ij eva 6, HR-10000 Zagreb, Croatia
Sven Karlović
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierott ij eva 6, HR-10000 Zagreb, Croatia
Dario Kremer
; University of Zagreb, Faculty of Pharmacy and Biochemistry, Schrottova 39, HR-10000 Zagreb, Croatia
Ksenija Karlović
; University of Zagreb, Faculty of Agriculture, Svetošimunska 25, HR-10000 Zagreb, Croatia
Renata Erhatić
; Križevci College of Agriculture, M. Demerca 1, HR-48260 Križevci, Croatia
Abstract
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).
Keywords
carob; drying; texture; micromorphology
Hrčak ID:
169986
URI
Publication date:
2.12.2016.
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