Search

The general objective of this work was to open perspectives for the use of health effect plants in industrial, domestic or artisan food formulas. This work involves incorporating Citrullus colocynthis at different rates into the milk and designing a yoghurt functional food. For this purpose, the chemical composition and the antioxidant capacity of the pulp and seeds of C. colocynthis were determined. Biochemical analyzes showed the importance of sugars (11.31 ± 1.08%) of fat (18.90 ± 0.78%) and proteins (13.58 ± 0.52%) in the seeds compared to the pulp. The polyphenols and flavonoids of the methanolic and ethanolic seed extracts were quantitatively greater than in the pupa. However, the antiradical activities were doses dependent and less important in the seeds than in the pulp. The pH values obtained indicate a more pronounced acidification in the milk supplemented with seed powder (PGCco). The enumeration of lactic ferments Lactobacillus bulgaricus and Streptococcus thermophilus on milk medium supplemented with PGCco showed, contrary to the medium containing the pulp powder (PPCco), growth greater than that of the control from T4h (P <0.05). The sensory analysis of yogurt-type fermented milk using classification and triangular tests showed that the bitterness of the PGCco-based product was noticeable from 0.5g / 100ml while that of the PPCco product at 0.2g / 100ml. The association probiotic-antioxidants was compatible and argues in favor of the design of a functional food with healing properties. [ABSTRACT FROM AUTHOR]