Mouna Boulares 
1, Youkabed Zarroug2 , Imen Mahmoudi3 , Lilia Romdhane4 , Souha Aloui5 , Olfa Ben Moussa3 , Mnasser Hassouna3
1, Youkabed Zarroug2 , Imen Mahmoudi3 , Lilia Romdhane4 , Souha Aloui5 , Olfa Ben Moussa3 , Mnasser Hassouna3
1- Higher Institute of Food Industries (ESIAT) , boulares_mouna2006@yahoo.fr
2- INRAT
3- ESIAT
4- Pasteur Institute
5- Faculty of sciences Bizerte
2- INRAT
3- ESIAT
4- Pasteur Institute
5- Faculty of sciences Bizerte
Abstract: (144 Views)
The current research aimed to valorize Tunisian cork oak acorn starch extracted by hot water soaking method in dairy industry and to evaluate the effect of its incorporation into milk on the evolution of rheological, sensorial and microbiological properties of fermented dairy product during refrigerated storage. No significant effect was observed on fermentation parameters of the acorn starch added product. During 28 days of refrigerated storage, the incorporation of acorn starch did not affect the post-acidification and the viability of the lactic starter cultures. Moreover, acorn starch added fermented product exhibited a lower syneresis value and a higher consistency when compared to untreated control and that incorporated with industrial modified starch. The findings revealed that acorn starch incorporation extended the shelf life of the final product by about 6 days. Despite its yellow color none appreciated by the panel, acorn starch added product gained the highest overall acceptability scores.
Article Type: Original Research |
Subject:
Food Science and Technology
Received: 2022/11/20 | Accepted: 2023/11/18 | Published: 2024/03/31
Received: 2022/11/20 | Accepted: 2023/11/18 | Published: 2024/03/31
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