Effets des températures de torréfaction sur les compositions biochimiques des aman

الموضوعات

زراعة

الملخص

The purpose of this work is to study the physico-chemical characteristics and antioxidant power of bitter and sweet almonds and to evaluate the meat freshness index by incorporating the almonds into sheep meat using the TBARS method. The values of the physico-chemical analyses and phenolic compounds revealed that the grilling temperature has an important effect on almonds, knowing that the ideal temperature that preserves their nutrient is T150. The values obtained for the various analyses (water content, ash, lipid, protein, total polyphenols and flavonoids) are respectively in the order of (3.40%; 3.33% ; 46.5g/100g; 25.25g/100g; 0307mgEAG/g; 0.085 mgER/g) for bitter almonds (2.90%; 2.76%; 41.46g/100g; 24.89g/100g; 0.283 mgEAG/g; 0.063 mgER/g) for sweet almonds. The antioxidant activity by the DPPH test revealed that only bitter almond extract roasted at T160°C has an anti-free radical effect and in comparison with ascorbic acid, it remains very low. The incorporation of almond powder of two varieties significantly reduces MDA contents.

روابط وملفات

التعريف والنوع

رقم الوثيقة

0d85fe0a-f013-4edb-950b-9c5e5ba04a7f

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

ماستر (LMD)

نوع الملف

pdf text

أسماء الملفات

2055836_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":" Benabdelmoumene. D","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":" Rachida Benguenab","title_ar":"اعداد","title_en":"Preparation"}]

اللغة

French

المصدر والدورية

اسم المصدر

Effets des températures de torréfaction sur les compositions biochimiques des aman

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

Benabdelmoumene. D

الإعداد

Rachida Benguenab

الاقتباسات الببليوغرافية