References of "Masmoudi, Manel"
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See detailEFFECT OF DATE FLESH FIBER CONCENTRATE ADDITION ON DOUGH PERFORMANCE AND BREAD QUALITY
Borchani,, Chema; Masmoudi, Manel; Besbes, Souhail et al

in JOURNAL OF TEXTURE STUDIES (2011), 42(4), 300-308

Date flesh fiber concentrate (DFFC) of Deglet Nour variety were extracted and incorporated in a bakery product. Dough rheological characteristics showed that water absorption, stability, index quality ... [more ▼]

Date flesh fiber concentrate (DFFC) of Deglet Nour variety were extracted and incorporated in a bakery product. Dough rheological characteristics showed that water absorption, stability, index quality, resistance to deformation increased with the amount of added fiber, whereas degree of softening and extensibility decreased in all levels of fiber. Bread evaluation revealed that DFFC addition caused an increase of bread yield especially for the highest levels, a change of crumb color and an insignificant decrease of bread volume. Breads are subjected to sensory evaluation for odor, taste, crumb color, crumb smoothness and overall acceptability. Significant differences were not found (P > 0.05) between scores for all sensory parameters. [less ▲]

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See detailDate Fiber Concentrate: Chemical Compositions, Functional Properties and Effect on Quality Characteristics of Beef Burgers
Besbes, Souhail; Ghorbel, Raoudha; Ben Salah, Riadh et al

in Journal Of Food And Drug Analysis (2010), 18(1), 8-14

Chemical composition of second-grade dates (with hard texture) from Tunisian Deglet Nour cultivar was similar to that of commercial dates. Date fiber concentrate (DFC) was extracted and characterized in ... [more ▼]

Chemical composition of second-grade dates (with hard texture) from Tunisian Deglet Nour cultivar was similar to that of commercial dates. Date fiber concentrate (DFC) was extracted and characterized in terms of chemical composition and techno-functional properties. DFC showed interesting functional properties. In fact, it presented high water binding capacities (WBC) and oil binding capacities (OBC) reaching 15.82 g/g and 11.31 g/g, respectively. These Values were higher than those reported for the most fruits and vegetable fiber concentrates. The use of DFC in beef burger formulations improves cooking properties, e.g. increase cooking yield and decrease shrinkage and minimize production Cost Without negatively affecting their sensory properties. Results indicate the potentially functional and economic utility Of Phoenix L. Flesh from dry dates as new source of dietary fiber. [less ▲]

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See detailPreparation and characterization of jellies with reduced sugar content from date (Phoenix dactylifera L.) and lemon (Citrus limon L.) by-products
Masmoudi, Manel; Besbes, Souhail; Blecker, Christophe ULg et al

in Fruits (2010), 65(1), 21-29

Introduction. The increase in diabetes and obesity has increased the demand for reduced sugar products such as jams and jellies. Four jelly formulations were prepared using date juice which was enriched ... [more ▼]

Introduction. The increase in diabetes and obesity has increased the demand for reduced sugar products such as jams and jellies. Four jelly formulations were prepared using date juice which was enriched with pectin and lemon flavors. Materials and methods. Reduced quantities of sugars (45% and 55%) were added to the juice at different pH (3 and 3.5). The prepared jellies were evaluated for physico-chemical and sensory properties. Results and discussion. The water activity values for jellies ranged between 0.767 and 0.804, making them safe from the development of the majority of bacteria. The addition of less quantity of sugar, as well as the decreased pH, resulted in significantly firmer jellies, with higher adhesiveness, chewiness and cohesiveness. Sensory evaluation showed that the prepared jellies averaged 4.17-5.47 and 4.59-5.67 for taste and firmness, respectively, in a 7-point hedonic scale consumer acceptance study. The most appreciated jellies were those prepared with the lowest sugar content, with a slight preference for that with a pH of 3.5. Significant differences were not found between scores for the other sensory attributes (color, transparency, brightness, odor and springiness). [less ▲]

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See detailOptimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology
Masmoudi, Manel; Besbes, Souhail; Chaabouni, Moncef et al

in Carbohydrate Polymers (2008), 74(2), 185-192

Response surface methodology was used to optimize pectin recovery from lemon by-product using an acidified date juice as extraction solution. When enriched in pectin, this latter can be useful for ... [more ▼]

Response surface methodology was used to optimize pectin recovery from lemon by-product using an acidified date juice as extraction solution. When enriched in pectin, this latter can be useful for preparation of date-lemon jelly. The effects of three parameters namely temperature, pH and extraction time, on pectin extraction were Studied. The fitted mathematical model allowed Lis to plot response surfaces as well as isoresponse curves and to determine optimal extraction conditions. Results clearly indicated that the temperature was the main factor influencing the pectin yield which increased with temperature and time or decreasing pH. The selected optimal conditions were: temperature 84.34 degrees C extraction time 3 h 34 min and pH 2.8. These conditions yielded about 11.21%, of pectin versus 10.89% for the predicted value. (C) 2008 Elsevier Ltd. All rights reserved. [less ▲]

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