Effet de l’incorporation de deux extraits extrait polyphénolique et jus frais de la caroube verte sur la coagulation du lait: cas du yaourt

الموضوعات

علوم تطبيقية وتكنولوجية

الملخص

Carob is considered as a potential source of natural antioxidants (polyphenols).Indeed, researchers and manufacturers in food industry give an increasing importance forpolyphenols due to their antioxidant properties, their great abundance in our diet, and theircrucial role in the prevention and treatment of several diseases. Thus, recent interest fromconsumers for functional foods and the need to replace the synthetic antioxidants by natural antioxidants has led to the use of these molecules to formulate new products. The combination of antioxidant components from some fruit with milk proteins is the best example that has been reported by several authors. The objective of the present work is the polyphenolic assessment of green carob’s extracts (Polyphenolic extract and juice extracted from the fresh pods) and study the possibility of their incorporation in a formulation of a yogurt and their effects on the precipitation of milk proteins. This is mainly motivated by the research of a wide range of rich or enriched foods in polyphenols, particularly in case of dairy products.The evaluation of polyphenols in the studied extracts gave high contents of phenoliccompounds namely total polyphenols, flavonoids and tannins. Therefore, the assessment of antioxidant activity, by DPPH andironreducing power tests, depicted a high antioxidantactivity for both extracts. Green carob is therefore considered as an important source ofnatural antioxidants. Coagulation test revealed a precipitation of proteins with the juice at alevel of 10%. The latter allowed to obtain a dense coagulum with a slight whey syneresis. In fact, juice from green carob seems to be more appropriate as a coagulating agent of milkprotein in dairy industry, especially in yoghurt production. Physicochemical analyses of theobtained coagulum showed a pH of 5.07, an acidity of 63,66 ° D and a total dry extract of22,74%. This coagulum is significantly different from the control yoghurt. Microbiologicalanalyses reported that the coagulum formulated showed a good stability towards pathogens and germs of contamination.

روابط وملفات

التعريف والنوع

رقم الوثيقة

f4e94f6b-9ee2-47bf-9973-3c0d72462994

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

789422_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":"Houria Bechri Tarmoul ","title_ar":"اعداد","title_en":"Preparation"},{"name_ar":"Malika Barkat","title_ar":"اشراف","title_en":"Supervision"}]

اللغة

French

المصدر والدورية

اسم المصدر

Effet de l’incorporation de deux extraits extrait polyphénolique et jus frais de la caroube verte sur la coagulation du lait: cas du yaourt

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

Malika Barkat

الإعداد

Houria Bechri Tarmoul

الاقتباسات الببليوغرافية