New process for the production of fig molasses
62,40 €*
Sofort verfügbar, Lieferzeit: 1-3 Tage
Produktnummer:
9786205249826
This work is part of a perspective of valorisation of dried figs by the development of a formula of molasses based on these fruits. In this perspective, the present project has focused first on a market study relating to the degree of consumer acceptance and marketing of this molasses. The characterization of the raw material shows that it is very energetic with a caloric power of about 259.1 Kcal/g. It contains 1.34% lipids, 2.61% proteins, 59.15% sugars and 2% ash. As well as a great wealth of phenolic compounds responsible for an important antioxidant activity. The ratio, the temperature and the time are the factors to be taken into consideration for the optimization by a central composite design. Thus the optimized molasses formula allows to set the optimal levels of these factors influencing the response (°Brix). In addition, a physicochemical and sensory characterization of the molasses whose formulation has been optimized is carried out to determine its nutritional value and its degree of appreciation by the consumer.
| Autor: | Snoussi, Ahmed Chouaibi, Moncef |
|---|---|
| EAN: | 9786205249826 |
| Sprache: | Englisch Deutsch |
| Seitenzahl: | 88 |
| Produktart: | kartoniert, broschiert |
| Verlag: | Our Knowledge Publishing |
| Untertitel: | Fig molasses |
| Schlagworte: | Technik Molasses Processes Optimization FIG mélasse Procédés Optimisation figue |
| Größe: | 150 × 220 |
