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202 results on '"Ellouz-Chaabouni, Semia"'

4. Valorization of Rosa centifolia Wastes: Extraction and Physico-chemical Characterization of Cellulosic Microfibers

Author

Bhiri, Fatma, Amara, Marwa Ben, Abidi, Samira, Bouallegue, Amir, Bensidhom, Gmar, Hamdaoui, Ghaith, Ellouz-Chaabouni, Semia, Trabelsi, Aïda Ben Hassen, Pisello, Anna Laura, Editorial Board Member, Hawkes, Dean, Editorial Board Member, Bougdah, Hocine, Editorial Board Member, Rosso, Federica, Editorial Board Member, Abdalla, Hassan, Editorial Board Member, Boemi, Sofia-Natalia, Editorial Board Member, Mohareb, Nabil, Editorial Board Member, Mesbah Elkaffas, Saleh, Editorial Board Member, Bozonnet, Emmanuel, Editorial Board Member, Pignatta, Gloria, Editorial Board Member, Mahgoub, Yasser, Editorial Board Member, De Bonis, Luciano, Editorial Board Member, Kostopoulou, Stella, Editorial Board Member, Pradhan, Biswajeet, Editorial Board Member, Abdul Mannan, Md., Editorial Board Member, Alalouch, Chaham, Editorial Board Member, Gawad, Iman O., Editorial Board Member, Nayyar, Anand, Editorial Board Member, Amer, Mourad, Series Editor, Ksibi, Mohamed, editor, Sousa, Arturo, editor, Hentati, Olfa, editor, Chenchouni, Haroun, editor, Lopes Velho, José, editor, Negm, Abdelazim, editor, Rodrigo-Comino, Jesús, editor, Hadji, Riheb, editor, Chakraborty, Sudip, editor, and Ghorbal, Achraf, editor

Published
2024
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11. Watermelon Rind Dietary Fibers as Natural Source to Enhance Texture of Wheat Bread.

Author

Ben Romdhane, Molka, Bouallegue, Amir, Bourhia, Mohammed, Bougatef, Ali, Salamatullah, Ahmad Mohammad, Ellouz-Chaabouni, Semia, and Haddar, Anissa

Subjects
BREAD quality, DIETARY fiber, FOOD texture, WORK values, NATURAL fibers, WATERMELONS, FLOUR
Abstract

The objective of this study was to explore how watermelon rinds (WMRs) and their derivatives, specifically water-soluble polysaccharides (WMRPs) and hemicellulose (WMRH), as sources of dietary fiber, could enhance the quality of wheat bread. The extraction process yielded 34.4% for WMRP and 8.22% for WMRH. WMR, WMRP, and WMRH exhibited promising functional characteristics and were incorporated separately into wheat flour with low bread-making quality (FLBM) at varying proportions (0.5%, 1%, and 1.5% (w/w)). The volume, texture, and crust and crumb color underwent evaluation and were compared to the control. The findings indicated that incorporating WMR notably enhanced the alveograph profile of the dough, demonstrating a more effective impact than the addition of WMRP and WMRH. Adding WMR, WMRP, and WMRH at a 1% concentration to low-quality wheat flour for bread making increased the deformation work values by 16%, 15%, and 13%, respectively, and raised the P/L ratios by 42%, 36%, and 38%, respectively. Additionally, the assessment of the bread highlighted a substantial enhancement in both volume and texture profile when WMR was added, in contrast to the control bread (made with FLBM). These findings underscore that incorporating 1% WMR into FLBM was the most effective means of improving bread quality based on the results of this study. [ABSTRACT FROM AUTHOR]

Published
2024
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43. Levan produced by Bacillus subtilisAF17: Thermal, functional and rheological properties

Author

Bouallegue, Amir, Chaari, Fatma, Casillo, Angela, Corsaro, Maria Michela, Bachoual, Rafik, and Ellouz-Chaabouni, Semia

Abstract

The thermal properties, emulsification, and rheological properties of exopolysaccharides (levan-BS) of Bacillus subtilisAF17 were studied and compared with those of the xanthan gum. The carbohydrate content of levan was more than 95.5% and no proteins were detected. The glass transition temperature was 31.1 °C. Levan-BS displayed a crystallization temperature of 88 °C and melting temperature was about 214 °C. Levan-BS produced more stable emulsions with olive oil and toluene, compared to xanthan gum, at an optimum concentration of 0.8%. The levan solution showed a pseudoplastic non-Newtonian fluid behavior. Levan-BS has several potential features, including high thermostability, good emulsifying properties and stability making it promising to be used in different industrial fields.

Published
2022
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