Browsing by Author "Amellal, Hayet"

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Some technologic proprieties of common date (Phoenix dactylifera L.) fruits
(2008) Benamara, S.; Gougam, H.; Amellal, Hayet; Djouab, A.; Benahmed, A.; Noui, Y.
Mech-Degla, Degla-Beida and Frezza are the common (or dried) varieties studied in this research. On average, their water and sugar contents are of 15 and 80% dry basis (db), respectively. In this paper we report on their technological abilities. The experimental study consist the following: complementary vacuum (200 mbars) air-drying at 60°C, soaking in citrus juices, double fermentation (alcoholic and acetic) and water-alcohol extract preparation. The three previously quoted varieties show an interesting drying ability since they water content has been reduced to 5-7% (db) without apparent browning, which allows the possibility to produce first fruit powder then tablets. In order to formulate biologic vinegar and to optimize the traditional process as has traditionally applied in Algerian Sahara, the dates have been submitted to the spontaneous double fermentation: alcoholic and acetic. Using oxygenation during 4 h after 14 days of anaerobic fermentation, the acetic acid content reaches a value above 7 g/100 mL (in the Mech-Degla case). The swelling power (more than 50% in relation to the initial fruit`s weight) of Mech-Degla dates immerged in citrus juices as well as the brix degree variation in liquid phase (on average 25%) were also analyzed. Results indicate also the possibility to produce the dates in their auto induced syrup. In addition, the water-alcohol extract obtained reveals an antioxidant activity of about 52%
Total contents of major minerals in the nature yoghurt and in the yoghurts with the date powder of three dry varieties
(2011) Amellal, Hayet; Benamara, Salem
In this paper we report on the content of major minerals (calcium, magnesium, sodium, potassium, iron and zinc) in the nature yoghurt (without sugars) and three yoghurts added with date powders. The latter’s were from three dry date varieties (Mech-Degla, Degla-Beida and Frezza). The elements determination was carried out using atomic absorption spectrometry after mineralization processing. Total mineral content showed a great difference between the yoghurt nature and yoghurts enriched by date powder fruits. In the yoghurts added with date powder, following results were found (in mg/Kg): calcium (2213.31-2938.67), sodium (783.37-959.36), potassium (725.68-771.77), magnesium (169.54-267.85), iron (9.6-11.52), zinc (1.29-7.93). Concerning the natural yoghurt the values obtained were (in mg/Kg): calcium (1950.41), Sodium (684.72), potassium (540.58), magnesium (132.16), iron (5.26), zinc (0.35). These results are in positive interrelationship with those of the rheological properties
Vaccum drying of common date pulp cubes
(Taylor & Francis, 2008) Amellal, Hayet; Benamara, Salem
Drying ability of date ( Phoenix dactylifera L.) pulp cubes from three Algerian common varieties (Mech-Degla, Degla-Beida, and Frezza) were investigated. Drying process was carried out under partial vacuum (200mbar) at 60, 80, and 100 C. Compared to the Newton model, the Henderson and Pabis model better described drying kinetic of Mech-Degla and Frezza pulps at 60 and 80 C with a mean relative error (MRE) not higher than 6.07 % . The same model fits experimental data at 60 C for Degla-Beida ( R 2 ¼ 0.988; MRE ¼ 6.07) as well as at 100 C for only Mech- Degla ( R 2 >0.98, MRE ¼ 8.61 % )