Comparison of Some Physicochemical Properties of Locust Bean Seeds Gum Extracted by Acid and Water Pre-Treatments
Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=54048#.VOBRSCzQrzE Author(s) Neslihan Eda Kıvrak 1 , Buket Aşkın 2 , Erdoğan Küçüköner 1* Affiliation(s) 1 Department of Food Engineering, Suleyman Demirel University, Isparta, Turkey . 2 Department of Food Engineering, Kirklareli University, Kirklareli, Turkey . ABSTRACT In this research, locust bean gums were removed from seeds with different extraction methods and some physicochemical properties were analyzed for gums and also locust beans. Three different extractions were treated at different temperatures and durations of sulfuric acid (H 2 SO 4 , 60%) solution, hydrochloric acid (HCl, 30%) solution and boiling water. Following dehulling and drying processes, seeds were milled and locust bean gums (LBG) were obtained eventually. The color values, moisture, protein, ash, sugar, pH, total acidity, soluble solids content, foreign particulates...