Development of possibility of natural juice using Ziziphus jujuba and Spirulina

A. Benahmed Djilali; H. Mahouel; N. Mohand Kaci; D. Ouarzene; M. Bouksaim; S. Benamara

Development of possibility of natural juice using Ziziphus jujuba and Spirulina

in Industrial, medical and environmental applications of microorganisms

Autor:innen:

A. Benahmed Djilali

A. Benahmed Djilali ¹Laboratory of Soft Technologies and Biodiversity (LTDVPMB/FS) University M’hmed Bougara, Boumerdes 35000, Algeria; adiba.benahmed@yahoo.fr
²Department of Biology, Biological and Agronomic Faculty of Science, University Mouloud Mammeri, Tizi-Ouzou 15000, Algeria

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H. Mahouel

H. Mahouel ²Department of Biology, Biological and Agronomic Faculty of Science, University Mouloud Mammeri, Tizi-Ouzou 15000, Algeria

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N. Mohand Kaci

N. Mohand Kaci ²Department of Biology, Biological and Agronomic Faculty of Science, University Mouloud Mammeri, Tizi-Ouzou 15000, Algeria

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D. Ouarzene

D. Ouarzene ²Department of Biology, Biological and Agronomic Faculty of Science, University Mouloud Mammeri, Tizi-Ouzou 15000, Algeria

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M. Bouksaim

M. Bouksaim ³Laboratory of Food Technoly and Quality, Safety/Food Quality/Environment INRA, RACAR-Rabat, P.O. Box 65 70, Rabat Instituts, 10101 Rabat, Morocco

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S. Benamara

S. Benamara ¹Laboratory of Soft Technologies and Biodiversity (LTDVPMB/FS) University M’hmed Bougara, Boumerdes 35000, Algeria; adiba.benahmed@yahoo.fr

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Art:: Kapitel

Seiten:: 272–276

DOI:: https://doi.org/10.3920/9789086867950_047

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Characterization of some morphological and biochemical criteria Ziziphus jujuba was carried out. Thereafter, the development of jujube syrup by different extraction techniques (bleaching, hot and cold) was established. In parallel, several formulations of juice were developed according to the plan of mixtures. The results of sensory analysis were subjected to tests of statistical variance treatment (ANOVA). Then, the classification of formulations is based on testing and NEWMAN KEULS at P=5%. The results show that the jujube pulp is characterized by a moisture content of 25.96±1.67%, significant levels of sugar (65%), and carotenoid content of 46.6±0.007 (mg/100 g dry matter). In addition, the formulation composed by 2/3 jujube syrup, 1/6 Spirulina water extract (0.2%) and 1/6 of natural lemon juice was chosen as the best one. Said formulation has a sugar content (54.682 g/l), protein (1.875±0.061%), vitamin C (211.2 mg/l), ash (0.254±0.009%) and bioactive substances such as polyphenols (0.968±0.043%). Further said formulation reveals satisfactory microbiological quality and it is stable Knowledge of these criteria is essential for the assessment of nutritional, organoleptic, technological and market, allowing a better exploration of the fruit which is in extinction in Algeria to appropriate uses (marketing, storage and processing).

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Industrial, medical and environmental applications of microorganisms

Current status and trends

ISBN:: 9789086867950

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 01 Nov 2014

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Development of possibility of natural juice using Ziziphus jujuba and Spirulina

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Industrial, medical and environmental applications of microorganisms

Current status and trends

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