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Titre: | Effect of pomegranate peel and honey fortification on physicochemical, physical, microbiological and antioxidant properties of yoghurt powder |
Auteur(s): | Kennas, Abderrezak Amellal-Chibane, Hayat Kessal, Fetta Halladj, Fatima |
Mots-clés: | Functional powder Freeze-drying Yoghurt Pomegranate peel Honey Antioxidant activity |
Date de publication: | 2020 |
Editeur: | King Saoud University |
Collection/Numéro: | Journal of the Saudi Society of Agricultural Sciences 19;PP. 99-108 |
Résumé: | Consumers are focusing more and more on health benefits of functional products. The aim of this work is
to formulate and characterize novel functional powder obtained by freeze-drying yoghurt supplemented
concomitantly with pomegranate peel powder (0–10%) and honey (0–5%). In order to examine the powdered
yoghurt, it was subjected to measurements of physicochemical, physical, microbiological and
antioxidant properties. The experimental data of freeze-drying were fitted to four models and results
showed that Page model was the most suitable thin-layer drying model according to R2 and RMSE as
statistical comparison indexes. There was no significant difference (p > 0.05) among the powder samples
in terms of moisture content and flow properties. The bulk and tapped densities values of yoghurt samples
were slightly affected (p < 0.05) by the addition of pomegranate peel and honey. The results also
demonstrated that powders particles exhibit an amorphous structure with mean diameter (D4.3) values
that varied from 106.68 to 143.37 lm. Moreover, the addition of pomegranate peel and honey increased
the glass transition temperature (Tg) value of yoghurt powder, and this could improve its stability during
storage. Total lactic acid bacteria in all yoghurt powders remained over 107 cfu/g of dry matter after the
freeze-drying. All the fortified yoghurt displayed higher phenolic contents and, consequently, exhibited
higher antioxidant activities than control powder sample. It is concluded that, the freeze-drying of
yoghurt with pomegranate peel and honey, at the fortification levels tested, is feasible, and the obtained
powder has acceptable physicochemical and physical properties which could improve its shelf-life. Thus,
the formulated yoghurt powder could be considered as a potential functional powder with antioxidant
properties. |
URI/URL: | http://dlibrary.univ-boumerdes.dz:8080/handle/123456789/5837 |
Collection(s) : | Publications Internationales
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