RefDoc
Haut

Faire une nouvelle recherche
Make a new search
Lancer la recherche


Titre du document / Document title

Processing and characterization of carob powder

Auteur(s) / Author(s)

YOUSIF A. K. (1) ; ALGHZAWI H. M. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman, JORDANIE

Résumé / Abstract

The possibility of processing roasted carob powder using different time-temperature combinations has been studied. The physical and chemical characteristics of the prepared carob powders were also examined. The most acceptable roasted carob powder was obtained by roasting kibhled carob at 150°C for 60 min. The roasted carob powder contained 9.00, 5.82, 2.84 and 0.74% moisture, protein, ash and fat, respectively. The carob powder had 38.7% total sugar. 7.24% fiber and 3.75% tannins. The powder had a pH of 4.81, its water activity was 0.33 and its particle size was 150 μm.

Revue / Journal Title

Food chemistry    ISSN  0308-8146   CODEN FOCHDJ 

Source / Source

2000, vol. 69, no3, pp. 283-287 (18 ref.)

Langue / Language

Anglais

Editeur / Publisher

Elsevier, Kidlington, ROYAUME-UNI  (1976) (Revue)

Mots-clés anglais / English Keywords

Sensory analysis

;

Processing quality

;

Carob

;

Powder

;

Instant cocoa

;

Comparative study

;

Quantitative analysis

;

Biochemical analysis

;

Nuts

;

Mots-clés français / French Keywords

Analyse sensorielle

;

Aptitude technologique

;

Caroube

;

Poudre

;

Cacao instantané

;

Etude comparative

;

Analyse quantitative

;

Analyse biochimique

;

Succédané cacao

;

Fruit sec

;

Mots-clés espagnols / Spanish Keywords

Análisis sensorial

;

Aptitud tecnológica

;

Algarroba

;

Polvo

;

Cacao instantáneo

;

Estudio comparativo

;

Análisis cuantitativo

;

Análisis bioquímico

;

Frutos secos

;

Localisation / Location

INIST-CNRS, Cote INIST : 17810, 35400008649924.0070

Nº notice refdoc (ud4) : 1336233



Faire une nouvelle recherche
Make a new search
Lancer la recherche
Bas