New process for the production of fig molasses - Snoussi, Ahmed;Chouaibi, Moncef
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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…mehr

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Produktbeschreibung
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.
Autorenporträt
Ahmed SNOUSSI, Docteur en Industries Alimentaires.Maître de conférences à l¿Ecole Supérieure d¿Industries Alimentaires de Tunis (ESIAT).Mélika MANKAI, Docteur en biologie, Spécialité Microbiologie Alimentaire, Biochimie Appliquée. Maître Assistante HDR à l'ESIAT.Hayet BEN HAJ KOUBAIER, Docteur en Industries Alimentaires.Maître assistante à l'ESIAT.