Affiliations: [a] 3BS Laboratory, Faculty of Natural Sciences and Life, University of Bejaia, Bejaia, Algeria
| [b] Applied Biochemistry Laboratery, Faculty of Natural Sciences and Life, University of Bejaia, Bejaia, Algeria
| [c]
Agri-Food Technologies Research Center, Rouad of Targa Ouzemour, Bejaia, Algeria
Abstract: OBJECTIVE:the present work proposed to extract Locust Bean Gum (LBG) from Algerian carob fruits, evaluate physicochemical and rheological properties (solubility). It aimed also to develop different formulations of strawberry jams with a mixture of LBG and pectin in order to obtain a product with a high sensory acceptance. METHODS:the physicochemical characteristics of LBG were assessed. The impact of temperature on solubility was also studied. The physical and the sensory profile and acceptance of five Jams were evaluated. RESULTS:composition results revealed that LBG presented a high level of carbohydrate but low concentrations of fat and ash. The LBG was partially cold-water-soluble (∼62% at 25°C) and needed heating to reach a higher solubility value (∼89% at 80 °C). Overall, the sensorial acceptances decreased in jams J3 which was formulated with 100% pectin and commercial one (J5). The external preference map explained that most consumers were located to the right side of the map providing evidence that most samples appreciated were J4 and J2 (rate of 80–100%). CONCLUSION:In this investigation, the LBG was used successfully in the strawberry jam’s formulation.
