Boulares, M., Zarroug, Y., Mahmoudi, I., Romdhane, L., Aloui, S., Ben Moussa, O., Hassouna, M. (2024). Valorization of Tunisian Acorn “Quercus suber L.” Starch in Stirred Yogurt. , 26(6), 1347-1358. doi: 10.22034/JAST.26.6.1347
M. Boulares; Y. Zarroug; I. Mahmoudi; L. Romdhane; S. Aloui; O. Ben Moussa; M. Hassouna. "Valorization of Tunisian Acorn “Quercus suber L.” Starch in Stirred Yogurt". , 26, 6, 2024, 1347-1358. doi: 10.22034/JAST.26.6.1347
Boulares, M., Zarroug, Y., Mahmoudi, I., Romdhane, L., Aloui, S., Ben Moussa, O., Hassouna, M. (2024). 'Valorization of Tunisian Acorn “Quercus suber L.” Starch in Stirred Yogurt', , 26(6), pp. 1347-1358. doi: 10.22034/JAST.26.6.1347
Boulares, M., Zarroug, Y., Mahmoudi, I., Romdhane, L., Aloui, S., Ben Moussa, O., Hassouna, M. Valorization of Tunisian Acorn “Quercus suber L.” Starch in Stirred Yogurt. , 2024; 26(6): 1347-1358. doi: 10.22034/JAST.26.6.1347

Valorization of Tunisian Acorn “Quercus suber L.” Starch in Stirred Yogurt

Journal of Agricultural Science and Technology
Article 13, Volume 26, Issue 6, 2024, Pages 1347-1358    PDF (3.89 M)
Document Type: Original Research
DOI: 10.22034/JAST.26.6.1347
Authors
M. Boulares* 1; Y. Zarroug2; I. Mahmoudi1; L. Romdhane3; S. Aloui3; O. Ben Moussa1; M. Hassouna1
1Research Laboratory: “Technological Innovation and Food Security LR22-AGR 01”, Higher Institute of Food Industries of Tunisia (ESIAT), University of Carthage, 58 Alain Savary Street, El Khadhra City, 1003, Tunis, Tunisia.
2Field Crops Laboratory, National Agronomic Research Institute of Tunisia (INRAT), Tunisia.
3Department of Biology, Faculty of Science of Bizerte, Jarzouna, Tunisia.
Abstract
The current research aimed, first, to valorize Tunisian cork oak acorn starch extracted by water soaking method in dairy industry. The effect of its incorporation into milk on the evolution of rheological, sensorial and microbiological properties of stirred yogurt during refrigerated storage was, also, evaluated. 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, the treated stirred yogurt exhibited a lower syneresis value and a higher consistency when compared to the 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 less appreciated color (3.67±0.5), acorn-starch-added yogurt product gained the highest overall acceptability scores (4.11±0.6) by the panel.
Keywords
Cork oak acorn; Stirred Yogurt; Yogurt shelf life
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