Document Type : Research Paper
MSc student, Department of Food Science and Technology, Faculty of
Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University
Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University,
In this study, the morphological and chemical properties of carob pods and carob beans as well as the effect of different extraction, and purification methods on the physical and chemical properties of the purified gums have been investigated. In order to dehusk carob beans, boiling water as well as acidic methods were used. The endosperm powder was prepared and the effect of endosperm powder concentration (1– 3%), pH (4, 7, and 10) and heat treatment (50– 90°C) on the extraction of the crude gum were evaluated based on an RSM design. The resulting dispersion was centrifuged and the supernatant recovered. Purification of the gum was followed by adding alcohols and acetone into the supernatant. Results of dehulling treatment showed that the endosperms which treated by sulfuric acid (twice) were more transparent than others. Moreover, the solubility of the gum was increased by rising the temperature.