Modélisation et optimisation des produits by Melaku Tafese Awulachew
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Modélisation et optimisation des produits

Modélisation et optimisation des produits


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About the Book

L'injera est un pain plat éthiopien fermenté et levé, principalement fabriqué à partir de farine de teff. Pour améliorer la teneur en protéines et la qualité sensorielle de l'injera, les farines sont enrichies de fenugrec. L'injera fabriquée à partir de farine de sorgho seule ou de son mélange présente toutefois des défauts de qualité par rapport à l'injera de teff. C'est pourquoi cette étude a été réalisée pour étudier les effets des ratios de mélange de farine de teff, de sorgho et de fenugrec sur les attributs de qualité de l'injera et pour optimiser les ratios de mélange de farine de teff, de sorgho et de fenugrec qui donnent de meilleurs attributs de qualité à l'injera fabriquée à partir de ces formulations de farine. Les effets des ratios de mélange de farines sur la qualité de l'injera ont été étudiés à l'aide d'une méthodologie de conception de mélange avec une conception optimale en D. Quatorze formulations d'injera ont été produites à partir de mélanges contraints de sorgho (0-50%), de teff (50-100%) et de fenugrec (0-5%), tandis qu'une injera à base de farine de teff seule (100% de farine de teff) a servi de contrôle. Les analyses des paramètres de réponse ont été effectuées à l'aide des méthodes standard de l'AACC et de l'AOAC. Les variables de réponse prises en compte dans cette étude sont le taux de rassissement, les facteurs proximaux, minéraux, antinutritionnels et les attributs sensoriels.


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Product Details
  • ISBN-13: 9786205773666
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Editions Notre Savoir
  • Height: 229 mm
  • No of Pages: 188
  • Spine Width: 11 mm
  • Width: 152 mm
  • ISBN-10: 620577366X
  • Publisher Date: 07 Mar 2023
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 331 gr


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