Evaluation de la qualité physico-chimie et organoleptique du miel de jujubier produit dans la région de Djelfa

الموضوعات

علوم بحتة وطبيعية

روابط وملفات

التعريف والنوع

رقم الوثيقة

034db8ac-ba54-4db9-9e9a-147d2e70b4e7

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

ماستر (LMD)

نوع الملف

pdf text

أسماء الملفات

2328981_1.pdf

بيانات النشر

ألقاب المؤلفين

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اللغة

French

المصدر والدورية

اسم المصدر

Evaluation de la qualité physico-chimie et organoleptique du miel de jujubier produit dans la région de Djelfa

المحتوى والصفحات

عدد الصفحات

0

ترجمة الملخص

Honey is a very complex biological compound from different plants which gives it many properties, both nutritionally and therapeutically. Our study aims to evaluate the quality of honey bearing the name of the Sidr tree according to international quality standards. For this reason, we carried out physicochemical analyzes (water content, pH, free acidity, and absorption) according to the official methods of the international commission. Qualitative analysis of pollen according to the method recommended by the International Commission for Plant Breeding and Botany and sensory analysis of 10 samples of honey produced in the two regions. : Ain Oussara and Massad in Djelfa state. The results obtained showed the presence of two types of honey: monofloral honey dominated by Z. lotusand multifloral honey without the predominance of pollen. All types of honey comply with the required quality standards in the Codex Alimentarius and European directives. Most Sidr honey is mainly characterized by a low moisture level and a high initial pH. Multifloral honey is characterized by higher moisture content and acidity. The overall scent intensity is medium to strong. Scent categories are warm, floral, fruity, and woody. Crystallization is imperceptible in all samples. At the level of odor perception, the general intensity is medium to strong. A tingling sensation is only recorded in samples 3, 5, 6 and 7 at low intensity. The characterization of honey is an essential step in any marketing program and supports the development of this sector in the steppe regions.

كلمات الباحثين

Miel, mélissopalynologie, qualité, analyse sensorielle, paramètres physicochimiques

إشراف وإعداد

الإشراف

Halima Zoggar, Sch. Mekious

الإعداد

Ismahane Sehil , Amina Bidi

الاقتباسات الببليوغرافية