Publikace detail

Carob Powder as Functional Ingredient in muffin: Sorption Properties and Antioxidant Status

Autoři: Červenka Libor | Frühbauerová Michaela

Rok: 2018

Druh publikace: ostatní - článek ve sborníku

Název zdroje: 10th International Conference on Water in Food : book of abstracts

Název nakladatele: Výzkumný ústav potravinářský

Místo vydání: Praha

Strana od-do: 38-38

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
eng	Carob Powder as Functional Ingredient in muffin: Sorption Properties and Antioxidant Status	Carob powder was obtained from carob pods (Ceratonia siliqua) by grinding to powder with defined particle size distribution. Moisture adsorption of unroasted and roasted (130°C for 30 min) carob powder was examined at 25°C. Significant decrease in equilibrium moisture content was found in roasted carob powder in the range from 0.082 to 0.973 aw. According to Curie’s equation, monolayer value, surface area of sorption and number of adsorbed layers were lower for roasted samples. Then, carob powders were used as a substitute for wheat flour at various levels (0, 5, 10, 15 and 20%, w/w) for muffin preparation. After baking process, water activities of carob-enriched muffins were significantly higher than those in control muffin (0% of carob powder) but did not exceed 0.93 aw level. Moisture content varied in the range from 0.30–0.32 g H2O/g dry basis and did not show any trend. There was no apparent differences in water activity in muffins with the same content of roasted and unroasted carob powder. Muffins with roasted carob powder showed significantly higher total phenolic, flavonoid and tannin contents. However, these findings did not response to antioxidant properties. While reducing power and hydrogen peroxide scavenging properties were higher for muffin with roasted carob powder, other antioxidant assays (DPPH, ABTS) resulted in higher antioxidant activity for muffin containing unroasted carob powder. As was expected, using roasted carob powder in muffin recipe significantly increased browning index (BI) and the content of advanced Maillard products (FAST index). Both BI and FAST index increased with the increase the amount of carob powder. Unroasted carob powder can be used as partial replacement for wheat flour in muffin recipe.	Carob; Sorption; Antioxidant;

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