Techno-functional characterization and biological potential of Agave americana leaves: Impact on yoghurt qualities
| Autor: | Hamadi Attia, Haifa Sebii, Sirine Karra, Brahim Bchir, Souhail Besbes, Slim Smaoui, Hanen Chalbi, Mohamed Bouaziz |
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| Rok vydání: | 2020 |
| Předmět: |
Syneresis
biology Chemistry General Chemical Engineering 010401 analytical chemistry Swelling capacity Titratable acid 04 agricultural and veterinary sciences Biological potential Agave biology.organism_classification 040401 food science 01 natural sciences Industrial and Manufacturing Engineering 0104 chemical sciences 0404 agricultural biotechnology Rheology Biological property Wine tasting Food science Safety Risk Reliability and Quality Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 15:309-326 |
| ISSN: | 2193-4134 2193-4126 |
| Popis: | This study aims to characterize the Agave americana leaves powder (AALP) and valorize its soluble extract (soluble extract Agave americana leaves (SEAAL)) on a steamed yoghurt. During 21 days of storage, the analyses of pH, titratable acidity, syneresis, viscosity, color and texture of SEAAL at 1, 2 and 3% on refrigerated yoghurt were performed. The results revealed that AALP had a high level in mineral composition and richness in total sugars and protein with 55.68 and 34.56%, respectively. Concerning the techno-functional and biological properties, AALP had a higher (p |
| Databáze: | OpenAIRE |
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