Yazar "Belkhou, Rajae" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim Yok
    Öğe
    Evaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the production of Moroccan fermented milk: Lben
    (Elsevier Sci Ltd, 2023) Sarhir, Salwa Tsouli; Belkhou, Rajae; Bouseta, Amina; Hayaloglu, Ali Adnan
    The Moroccan traditional fermented milk Lben was manufactured using autochthonous and aromaproducing starters by inoculation with four isolated strains including Lactococcus lactis subsp. lactis (coded L. lactis A, E and F) and one Leuconostoc mesenteroides subsp. mesenteroides (coded Leuc. mesenteroides C). The acidifying capacity, volatile compounds, rheological and sensory properties of the products were evaluated. In single culture samples, lactococci showed stronger acidifying capacity and proteolytic activity in comparison with leuconostocs. A significant difference in viscosity was observed between the strains. The L. lactis A and Leuc. mesenteroides C strains caused the most texturising changes in Lben. Rheological analysis indicated that all single culture samples had similar rheological behaviour, and were creamy and viscoelastic, which was relatively more pronounced in experimental Lben produced using the mixed culture. Furthermore, the volatile and sensory characteristics of experimental Lben were very satisfactory since they were much better than those of industrial Lben. (c) 2023 Elsevier Ltd. All rights reserved.
  • Küçük Resim Yok
    Öğe
    A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product
    (Elsevier Sci Ltd, 2024) Sarhir, Salwa Tsouli; Belkhou, Rajae; Bouseta, Amina; Hayaloglu, Ali Adnan
    The study investigated the evolution of the physicochemical and sensory properties of Lben fermented milk inoculated with different starter formulations. The aim was to determine the optimal starter culture formula for Lben production using different combinations of four strains, including three strains of Lactococcus lactis subsp. lactis with strain codes A, E and F and one strain of Leuconostoc mesenteroides subsp. mesenteroides with strain code C. While individual strains had previously demonstrated signi fi- cant technological and organoleptic properties their interaction in mixtures had not been explored. In the study, a response surface methodology (mixture design approach) was applied to evaluate the effects of the interactions between strains on the physicochemical, antioxidant, volatile, and sensory properties of Lben, a fermented milk. In addition, product optimization using ridge analysis was performed to determine the ideal strain mixture formulation based on the sensory properties of Lben. The optimization goal for odor, taste, consistency, and overall preference was set to maximize their values. A high desirability score of 0.832 was achieved with the following percentage distribution: 34.39% for L. lactis E, 42.38% for L. lactis A, 10% for L. lactis F, and 13.23% for Leuc. mesenteroides C . (c) 2024 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.