| Autor: |
DEFFAIRI, D., KOUIDRI, A., ALILI, D., BOUGHERRA, F., ABDELLAOUI, Z., HADJADJ, N., BOUCHENAK, N. SERIER, ABDI, M., FEDDAD, R., DOUMANDJI, A., REBBAS, K., AKKAL, S. |
| Předmět: |
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| Zdroj: |
Journal of EcoAgriTourism; 2022, Vol. 18 Issue 1, p67-75, 9p |
| Abstrakt: |
Our study focuses on the valuation of Spirulina, which can contain up to 70% of protein, in the manufacture of a dietary product. It aims to elaborate a hyper-protein energy drink of grape juice having a significant nutritional intake .Our study aims to show the effect of the incorporation of spirulina on the physicochemical parameters of a grape juice at different doses (0.1g/l - 0.3g/l - 0.5g/l - 0.7g/l) compared to a control drink and evaluation of its nutritional value. Several analyzes were carried out The Physicochemical analyzes - acidity, Brix, pH, and density with reference to Algerian standards, as well as sensory analyzes ;stability testing .The statistical analysis ( Newman-keuls test) showed that they are not significantly different between all parameters at the probability 0.05 probability level. The physico-chemical analyses obtained from different products are in agreement with Algerian standards.Indeed, the juice has a certain richness in proteins (31%); it is therefore considered a high protein product. A good microbiological quality of the juice was revealed. The F3 formulation (0.5g) is judged to be good, and well appreciated by the tasting panel. Its stability test for 4 weeks at 22°C showed that formulation F3 (0.5g) is a stable juice. There is a significant effect ( p < 100) of the dose of spirulina incorporated on the parameters studied ( Acidity, pH, Density, refractive index ). The enrichment of grape juice by spirulina allowed us to obtain a dietetic grape juice, a stable and hyper protein with a protein level of 31%. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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