Algerian Journal of Engineering Research
Volume 4, Numéro 1, Pages 12-20
2020-07-19
Optimization In Production Of Yogurt Enriched With Phenolic Compounds Of Carob Pulp (ceratonia Siliqua L.) By Experiment Plan
Authors : Benchikh Yassine . Djellas Iliès Kadda . Mohellebi Nassima .
Abstract
The present work concerned the enriching of a homemade yogurt with the phenolic compounds of the carob pulp (Ceratonia siliqua L.) and the optimization of its production by following, particularly, the pH and the viscosity. For this, a central composite plan was chosen, fixing the volume of the added aqueous carob extract (VACE) and the incubation time. These are the two influencing factors of the production of yogurt. The extraction of phenolic compounds (CP) was achieved by decoction. The CP contents and the antioxidant activity (AA) of the obtained extract were 1.71 ± 0.01 g GAE (Gallic Acid Equivalent) / 100 g DM (Dry Matter) and 79.4 ± 0.01%, respectively. From this extract, 3 VACE of 150, 300, and 450 mL were adjusted to 1 L of milk for the production of yogurt and a sample was left as a control. The optimal conditions to produce a yogurt enriched with phenolic compounds were 446.55 mL for the VACE and 6.95 h for the incubation time. According to the obtained results there was 0.99 g GAE of phenolic compounds in a liter of processed yogurt.
Keywords
carob pulp extract ; yogurt ; phenolic compounds ; optimization ; central composite plan
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