Abstract

MILLAN, Mónica P; LOPEZ MARQUEZ, María del V  and  RAMON, Adriana N. Obtaining carob seed gum (Prosopis alba), and its use in food formulations. Diaeta [online]. 2016, vol.34, n.157, pp.28-33. ISSN 1852-7337.

Introduction: Carob seeds are source of gum. They are added to a variety of products as thickener, stabilizer or flavoring. The purpose of this study was to extract gum from carob seeds to be used in the formulation of dehydrated soup and powder dessert. Materials and method: We worked with Prosopis alba, the gum was obtained by alkaline chemical (ACM) and dry mechanic (DMM) methods. Pea dehydrated soup and powder to prepare dulce de leche dessert were formulated. Three concentrations of gum were used; rehydrated soup ready for consumption at concentration 0,15; 0,20 and 0,30%, that according to the method used were called ACM0,15; ACM0,20; ACM0,30 and DMM0,15; DMM0,20; DMM0,30; in desserts ready for consumption at 0,50; 0,75 and 1,00%, being assigned as ACM0,50; ACM0,75; ACM1,00 and DMM0,50; DMM0,75; DMM1,00. Viscosity, syneresis, preference and acceptability (Tables of Newell and MacFarlane) were determined. Results: The performance of pods to gum was 1.91% and 16,85%, while the use of seeds to gum was 76,66% and 46,21% for ACM and DMM respectively. The viscosity was higher in products formulated with gum extracted by ACM, being 893,75 cP and 793,75 cP for pea soup ACM0,30 and DMM0,30 and 1966,25 cP and 1519,37 cP for dessert ACM0,50 and DMM0,50, respectively. Syneresis was not observed in the products. Soups made with higher concentrations of gum and desserts with fewer concentrations of gum were preferred. Their had 89% and 94% acceptability. Conclusions: Obtaining gum using different methods was feasible, achieving higher performance of gum and better effect upon viscosity by using gum obtained via ACM. The incorporation of gum in food formulations allows products with acceptable sensory characteristics.

Keywords : Gum; Carob-seads; Soup; Methods; Powder desserts.

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