AGROBIOLOGIA
Volume 13, Numéro 2, Pages 3587-3596
2023-12-27
Authors : Benmeziane Farida . Boussouek Lina . Cherifi Achraf .
Description of the subject: The search for "medicinal" foods is today the objective of all countries, especially those in developing, in order to alleviate the problems of nutritional deficiencies and to prevent several health problems. Objective: The objective of this work was to develop a new functional food product using new materials oats and soy milk. Methods: Four yogurt samples were prepared under the same standardized conditions; two of them were made with cow's milk with or without added oats, and others with soy milk with or without added oats. The yoghurts were characterized for their physicochemical (pH, acidity and dry extract), microbiological and organoleptic qualities. Syneresis was also determined. Results: The physicochemical characteristics of soy milk yoghurt were close to those of plain yoghurt with a pH between 4.45 and 4.95 and an acidity between 40 and 93°D. Addition of oats increased total dry extract and decreased syneresis. The absence of contamination germs was observed in all the yoghurts. Conclusion : Soy milk and oat have been used advantageously in the manufacture of a functional food (probiotic and prebiotic) and the product has been appreciated by consumers, which supposes its possible commercialization.
Yogurt ; Oats ; soymilk ; quality assessment
Karam N
.
Dalache F
.
Kacem M
.
Zadi-karam H
.
pages 32-37.
Abekhti Abdelkader
.
Cnockaert Margo
.
Aerts Maarten
.
Daube Georges
.
Vandamme Peter
.
Tahri Assia
.
Taminiau Bernard
.
pages 27-43.
Ghazi Fatima
.
Benmechernene Zineb
.
Aggad Habib
.
Guessas Bettache
.
Moussa-boudjamaa Boumedien
.
Henni Djamal Eddine
.
Kihal Mebrouk
.
pages 11-22.
Kwasi Roseline Eleojo
.
Aremu Iyanuoluwa Gladys
.
Dosunmu Qudus Olamide
.
Ayeni Funmilola A.
.
pages 206-213.
Saidi Djamel
.
Kihal Mebrouk
.
Hamama Abed
.
Chekroune Abdellah
.
Henni Djamel Eddine
.
Kheroua Omar
.
pages 01-09.