Events1st International Online Conference on Agriculture - Advances in Agricultural Science and Technology
Event submissions
Published
with-doi10.3390/IOCAG2022-12186 (registering DOI)
This submission belongs to the session 13. Seed Science and Technology of the event 1st International Online Conference on Agriculture - Advances in Agricultural Science and Technology
Published date
10 Feb, 2022
Academic Editor
author-avatarBin Gao
Citation
Adiba BENAHMED DJILALI, Abdelouahab BENSEDDIK, Dyhia LAHOUAZI, Dyhia SIMOUD, Mohamed NABIEV, Karim ALLAF, Mohammed Said METAHRI, Elaboration of New Functional Dairy Dessert Based on Flaxseed Powder, in Proceedings of 1st International Online Conference on Agriculture - Advances in Agricultural Science and Technology, 10 February–25 February 2022, MDPI: Basel, Switzerland, doi: 10.3390/IOCAG2022-12186
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Elaboration of New Functional Dairy Dessert Based on Flaxseed Powder

Adiba BENAHMED DJILALI 1,2
Abdelouahab BENSEDDIK 3
Mohammed Said METAHRI 4
Dyhia LAHOUAZI 4
Dyhia SIMOUD 4
Mohamed NABIEV 5
image
Karim ALLAF 6
1. Faculty of Biological and Agricultural Sciences Mouloud Mammeri University of Tizi-Ouzou, Algeria
2. Laboratory of Research Unit, Materials, Processes &Environment (UR-MPE) of the University of Boumerdes Laboratory of Engineering Science for Environment LaSIE-UMR-7356CNRS, University of La Rochelle, France.
3. Unité de Recherche Appliquée en Energies Renouvelables, URAER, Centre de Développement des Energies Renouvelables, CDER, 47133, Ghardaia, Algérie.
4. Faculty of Biological and Agricultural Sciences, University Mouloud Mammeri of Tizi-Ouzou, 15000, Algeria.
5. Laboratory of Petrochemical Synthesis FHC, M’Hamed Bougara University of Boumerdes, 35000, Algeria
6. Laboratory of Engineering Science for Environment LaSIE-UMR-7356CNRS, University of La Rochelle.
Abstract

The objective of this work is the evaluation of some biochemical, pharmacological and nutritional properties of flaxseed (Linum usitatissimum L.) with a view to its application as a dairy dessert. Five dessert formulations were developed by substituting the milk powder and the carrageenan gelling agent with flaxseed powder. Biochemical analysis and the sensory quality of the different formulations were carried out.

The results of the phytochemical analysis show that flaxseed is rich in bioactive substances, namely flavonoids, carotenoids, alkaloids, tannins, quinines and mucilage. The extraction yield of the latter is of the order of 7.08%. In addition, it is rich in unsaturated fatty acids linolenic acid (52.69%), linoleic acid (15.96%) and oleic acid (20.21%). The evaluation of the antioxidant power of the aqueous extracts and mucilage of this seed carried out using the DPPH free radical scavenging method indicated that the two extracts showed considerable antioxidant activity of, respectively, 18.97±4.27% and 12.31±4.96% at a concentration of 0.025g/ml (crude extract).

The formula F1 composed of 50g of flaxseed powder without cocoa was chosen as the best formulation by tasters for its texture, smell, taste and color. It is also rich in flavonoids.

Dairy dessert based on flaxseed powder could be considered as a new functional dessert containing healthy food.

Keywords
Linum usitatissimum L.
bioactive substances
DPPH
dairy dessert
Manuscript
sciforum-054557-done.pdf
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