Propriétés fonctionnelles du tarhana à l'avoine
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Propriétés fonctionnelles du tarhana à l'avoine: un aliment fermenté turc

Propriétés fonctionnelles du tarhana à l'avoine: un aliment fermenté turc


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Dans cette étude, de la farine d'avoine (OF) et des gruaux coupés à l'acier (SCG) ont été utilisés dans la production de tarhana afin d'améliorer les propriétés fonctionnelles de ce produit. L'échantillon témoin ne contenait aucun produit à base d'avoine. L'ajout d'OF et de SCG a amélioré la valeur nutritionnelle du tarhana en augmentant sa teneur en β-glucane au-delà des 0,75 g/portion exigés par la FDA pour les allégations santé (FDA 1997). Les acides phénoliques les plus abondants étaient les acides vanillique et férulique, suivis des acides syringique et gallique dans les échantillons contenant de l'avoine. Les échantillons de tarhana enrichis en OF et SCG ont également montré des activités antioxydantes plus élevées que celles du contrôle, comme on pouvait s'y attendre compte tenu de la teneur en phénols et en acides phénoliques des échantillons de tarhana. L'analyse sensorielle a montré que l'ajout d'OF et de SCG n'entraînait pas de goût ou d'odeur indésirables dans les soupes de tarhana. En conséquence, ces échantillons de tarhana contenant du SCG et de l'OF peuvent être considérés comme de bonnes sources de minéraux, de fibres alimentaires, de β-glucane et de composés phénoliques, et ont une activité antioxydante supérieure à celle des échantillons de tarhana produits uniquement à partir de farine de blé blanche. De cette manière, la substitution de l'avoine a conféré un effet prébiotique et fonctionnel à la tarhana.


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Product Details
  • ISBN-13: 9786139738939
  • Publisher: Editions Notre Savoir
  • Publisher Imprint: Editions Notre Savoir
  • Height: 229 mm
  • No of Pages: 72
  • Returnable: N
  • Sub Title: un aliment fermenté turc
  • Width: 152 mm
  • ISBN-10: 6139738938
  • Publisher Date: 19 Sep 2025
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Spine Width: 4 mm
  • Weight: 159 gr


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