The effect of almond gum (AG), as natural polysaccharide with high nutritional value and importan... more The effect of almond gum (AG), as natural polysaccharide with high nutritional value and important functional properties, on physicochemical and textural characteristics of Sardaigne‐type cheese was investigated. Response surface methodology (RSM) using Box–Behnken design was applied to determine optimal levels of three selected processing variables such as coagulation temperature (25–45°C), stirring period (20–30 min), and AG concentration (0.25%–0.75%). A 3‐level factorial design was employed to evaluate physicochemical and rheological responses of Sardaigne‐type cheese with AG added. The P‐values of ANOVA indicated that the processing variables selected have significantly affected dry matter content (p = .002), cheese yield (p = .0172), syneresis level (p = .0135), hardness (p = .0103), and adhesiveness (p = .0410). However, pH, cohesiveness, and elasticity are not affected by the selected processing variables. Predictive regression equations with a high coefficient of (R2 ≥ .686...
In this study, the physicochemical characterization, functional properties, and antioxidant activ... more In this study, the physicochemical characterization, functional properties, and antioxidant activity of polysaccharides extracted from Ephedra alata (EAP) were investigated. EAP were extracted in water during 3 h with a liquid/solid ratio of 5 in a water bath at 90 °C. The structure of the extracted EAP was examined by Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and gas chromatography-mass spectrometry (GC-MS). The functional properties and biochemical activities of EAP were determined. The chemical analysis revealed that the contents of carbohydrates, uronic acid, and proteins were 73.24% ± 1.24%, 6.82% ± 0.57%, and 6.56% ± 0.36%, respectively. The results showed that the extracted EAP essentially contain three functional groups: C=O, C-H, and O-H. SEM images showed that EAP present numerous high porosity particles. The monosaccharide composition revealed a polymer composed of glucose (43.1%), galactose (36.4%), mannose (14.9%), arabinose (3...
Background Food industries aim to replace trans fat in their products by formulations having equi... more Background Food industries aim to replace trans fat in their products by formulations having equivalent functionality and economic viability. Enzymatic transesterification can be a technological option to produce trans free fats targeting commercial applications. Results Palm stearin and palm olein blends in different ratios were enzymatically transesterified in a solvent free system using a Rhizopus oryzae lipase immobilised onto CaCO3 to produce a suitable fat for margarine formulation. Slip melting points and triacylglycerols profiles were evaluated upon transesterification. Results indicated that all transesterified blends had lower slip melting points than their non transesterified counterparts. Furthermore, the triacylglycerols profile showed a decrease in the concentration of the high melting point triacylglycerols. The rheological analysis showed that margarine prepared with the transesterified blend showed a better spreadability than that of a control margarine prepared wit...
The effect of almond gum (AG), as natural polysaccharide with high nutritional value and importan... more The effect of almond gum (AG), as natural polysaccharide with high nutritional value and important functional properties, on physicochemical and textural characteristics of Sardaigne‐type cheese was investigated. Response surface methodology (RSM) using Box–Behnken design was applied to determine optimal levels of three selected processing variables such as coagulation temperature (25–45°C), stirring period (20–30 min), and AG concentration (0.25%–0.75%). A 3‐level factorial design was employed to evaluate physicochemical and rheological responses of Sardaigne‐type cheese with AG added. The P‐values of ANOVA indicated that the processing variables selected have significantly affected dry matter content (p = .002), cheese yield (p = .0172), syneresis level (p = .0135), hardness (p = .0103), and adhesiveness (p = .0410). However, pH, cohesiveness, and elasticity are not affected by the selected processing variables. Predictive regression equations with a high coefficient of (R2 ≥ .686...
In this study, the physicochemical characterization, functional properties, and antioxidant activ... more In this study, the physicochemical characterization, functional properties, and antioxidant activity of polysaccharides extracted from Ephedra alata (EAP) were investigated. EAP were extracted in water during 3 h with a liquid/solid ratio of 5 in a water bath at 90 °C. The structure of the extracted EAP was examined by Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and gas chromatography-mass spectrometry (GC-MS). The functional properties and biochemical activities of EAP were determined. The chemical analysis revealed that the contents of carbohydrates, uronic acid, and proteins were 73.24% ± 1.24%, 6.82% ± 0.57%, and 6.56% ± 0.36%, respectively. The results showed that the extracted EAP essentially contain three functional groups: C=O, C-H, and O-H. SEM images showed that EAP present numerous high porosity particles. The monosaccharide composition revealed a polymer composed of glucose (43.1%), galactose (36.4%), mannose (14.9%), arabinose (3...
Background Food industries aim to replace trans fat in their products by formulations having equi... more Background Food industries aim to replace trans fat in their products by formulations having equivalent functionality and economic viability. Enzymatic transesterification can be a technological option to produce trans free fats targeting commercial applications. Results Palm stearin and palm olein blends in different ratios were enzymatically transesterified in a solvent free system using a Rhizopus oryzae lipase immobilised onto CaCO3 to produce a suitable fat for margarine formulation. Slip melting points and triacylglycerols profiles were evaluated upon transesterification. Results indicated that all transesterified blends had lower slip melting points than their non transesterified counterparts. Furthermore, the triacylglycerols profile showed a decrease in the concentration of the high melting point triacylglycerols. The rheological analysis showed that margarine prepared with the transesterified blend showed a better spreadability than that of a control margarine prepared wit...
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