期刊文献

Processing, physico-chemical and functional properties of carob molasses and powders 收藏

角豆糖蜜和粉末的加工，物理化学和功能性质
原文求助 发布源
作者
Leila Tounsi [1] ;Sirine Karra [1] ;Héla Kechaou [1] ;Nabil Kechaou [1]
作者单位
[1]Groupe de Recherche en Génie des Procédés Agroalimentaires, Laboratoire de Recherche en Mécanique des Fluides Appliquée-Génie des Procédés-Environnement, école Nationale d’Ingénieurs de SfaxUniversité de SfaxSfaxTunisia
关键词
Carob molasses ;Boiling concentration ;Carob powder ;Microwave drying ;Functional properties ;
关键词译文
Carob糖蜜;沸腾浓度; Carob粉;微波干燥;功能特性;
发布日期
08 April 2017
页码
1440-1448
来源信息
Journal of Food Measurement and Characterization ISSN：2193-4126, 2017年, 11卷, 3期, 1440-1448页
摘要
Tunisian carob pods were used to produce molasses and powders, which were then analyzed for their composional and functional properties. Molasses were made from carob juice by boiling until three different concentrations (60, 70 and 80 °Brix), while powders were prepared by microwave drying of the by-product derived from carob molasses processing at three power levels (100, 300 and 600 W). Results showed that the processed carob products exhibited interesting characteristics. Carob molasses were characterized by important reducing sugars content, dark color and functional properties with high antioxidant activity and emulsifying capacity. On the other hand, carob powders were characterized by high levels of dietary fibers, brown color and water/oil retention capacity. This study provides, for the first time, a potential valorization of the carob by-product into powder and highlights some functional properties of carob products required by food industry. KeywordsCarob molasses Boiling concentration Carob powder Microwave drying Functional properties
摘要译文
使用突尼斯角豆荚制造糖蜜和粉末，然后分析它们的组成和功能特性。糖浆由角豆汁通过煮沸制成三种不同浓度（60,70和80°Brix），而通过在三个功率水平（100,300和600W）下微波干燥衍生自角叉车糖蜜处理的副产物制备粉末。结果表明，加工的角豆产品展现出有趣的特点。 Carob糖蜜的重要还原糖含量，深色和功能特性，具有高抗氧化活性和乳化能力。另一方面，角豆粉的特征在于高水平的膳食纤维，棕色和水/保油能力。这项研究首次提出，角豆副产品成粉末的潜在价值，并突出显示了食品工业所需的角豆产品的一些功能特性。关键词糖蜜糖蜜沸腾浓度胡萝卜粉微波干燥功能特性
Leila Tounsi [1] ;Sirine Karra [1] ;Héla Kechaou [1] ;Nabil Kechaou [1]. Processing, physico-chemical and functional properties of carob molasses and powders[J]. Journal of Food Measurement and Characterization, 2017,11(3): 1440-1448