Carob flour and its main constituents have been shown to possess nutritional benefits and might be considered as low-cost competitor to other food ingredients in enriched food products. In this study, we performed a DSC characterization of the thermal properties of carob flour and derived fractions (carob protein fraction and locust bean gum) at various moisture percentages, aiming at understanding their behaviour in more complex matrices. Furthermore, wheat/carob ingredient blends were investigated at different moisture content and components ratios to asses and dissect the interplay between carob and wheat flour macromolecules following their thermal transitions. The results indicated that only the carob protein fraction is adequate as ingredient for enriched wheat-based baking products since it does not significantly influence the water partition between the starchy and protein phases. Such a prediction was confirmed by technological trials, i.e., by preparing and comparing reference wheat loafs and ones enriched with 5% w/w of carob protein.

Influence of carob flour ingredients on wheat-based systems / F. Saitta, A. Apostolidou, M. Papageorgiou, M. Signorelli, I. Mandala, D. Fessas. - In: JOURNAL OF CEREAL SCIENCE. - ISSN 0733-5210. - 111:(2023), pp. 103655.1-103655.8. [10.1016/j.jcs.2023.103655]

Influence of carob flour ingredients on wheat-based systems

F. Saitta
Primo
;
M. Signorelli;D. Fessas
Ultimo
2023

Abstract

Carob flour and its main constituents have been shown to possess nutritional benefits and might be considered as low-cost competitor to other food ingredients in enriched food products. In this study, we performed a DSC characterization of the thermal properties of carob flour and derived fractions (carob protein fraction and locust bean gum) at various moisture percentages, aiming at understanding their behaviour in more complex matrices. Furthermore, wheat/carob ingredient blends were investigated at different moisture content and components ratios to asses and dissect the interplay between carob and wheat flour macromolecules following their thermal transitions. The results indicated that only the carob protein fraction is adequate as ingredient for enriched wheat-based baking products since it does not significantly influence the water partition between the starchy and protein phases. Such a prediction was confirmed by technological trials, i.e., by preparing and comparing reference wheat loafs and ones enriched with 5% w/w of carob protein.
Carob ingredients; Wheat flour; Food polymer interactions; Differential scanning calorimetry
Settore CHIM/02 - Chimica Fisica
Settore AGR/15 - Scienze e Tecnologie Alimentari
2023
https://www.sciencedirect.com/science/article/pii/S0733521023000280?via=ihub#kwrds0010
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/963257
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