000			01600nam a2200169 4500
003			OSt
005			20241026125014.0
008			241026b |||||||| |||| 00| 0 eng d
100			_aKamar Nasrallah
245			_aNutritional, biochemical and health properties of Locust beans and its applications in the food industry: a review
300			_ap621–630,
520			_aThe Locust Bean (Ceratonia siliqua L.) is an ancient Mediterranean fruit that is used to make locust bean gum from seeds, which is a popular ingredient in many foods today. Locust Bean fruit and Gum are rich in bioactive compounds that can be helpful in the treatment of conditions involving the digestive system, as well as cancer, hyperlipidemia, and diabetes. The locust bean gum is a polysaccharide extracted from the endosperm of the locust bean seed through different thermomechanical or chemical processes. It is an approved food additive with the European number E410 and a number of different food uses. It is a galactomannan and it is frequently used in dairy products for its water-binding and thickening properties to improve their rheological properties. This review aims to study the functional, and nutritional characteristics of Locust Bean Gum, the extraction of Locust Bean Gum, as well as its applications in the food sector and its impacts on dairy product processing.
654			_aLocust bean gum _aPolysaccharides _aProcessing _a Physiochemical _a Food applications
773	0		_080310 _9110106 _dGermany Springer _oJP335 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c129935 _d129935