Benković Maja, Bosiljkov Tomislav, Semić Amela, Ježek Damir, Srečec Siniša
Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb 10000, Croatia.
Faculty of Healthcare, University of Vitez, Travnik 72270, Bosnia and Herzegovina.
Foods. 2019 Feb 12;8(2):66. doi: 10.3390/foods8020066.
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 ( < 0.01) increase in consistency and firmness in samples with higher amounts of carob flour added, while higher temperatures significantly ( < 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).
本研究的目的是开发一种新的以可可和角豆为基础的糕点馅料，并探究角豆粉和角豆胶对流变学和质地特性的影响，具体包括：（i）增加角豆粉用量的影响；（ii）带籽角豆粉中天然存在的刺槐豆胶与市售刺槐豆胶的影响。本研究中分析的所有样品均表现出剪切变稀行为。质地分析表明，添加了较多角豆粉的样品的稠度和硬度显著增加（<0.01），而较高温度则显著降低了粘附性（<0.01）。在比较天然存在的刺槐豆胶和市售刺槐豆胶时得出结论，较低浓度（高达0.45% w/w）的天然存在的刺槐豆胶在与市售刺槐豆胶相同浓度下效果相同，但对于较高的刺槐豆胶浓度以及在较高温度（80°C）下测定的流变学特性，无法证实这一效果。
