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Filename: drivers/Session_files_driver.php

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File: /home/orthodiedw/nutridatabase/application/controllers/Articles.php
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File: /home/orthodiedw/nutridatabase/index.php
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File: /home/orthodiedw/nutridatabase/application/controllers/Articles.php
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File: /home/orthodiedw/nutridatabase/index.php
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Filename: drivers/Session_files_driver.php

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File: /home/orthodiedw/nutridatabase/application/controllers/Articles.php
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File: /home/orthodiedw/nutridatabase/index.php
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Filename: drivers/Session_files_driver.php

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File: /home/orthodiedw/nutridatabase/application/controllers/Articles.php
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File: /home/orthodiedw/nutridatabase/index.php
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Filename: drivers/Session_files_driver.php

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File: /home/orthodiedw/nutridatabase/application/controllers/Articles.php
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Filename: drivers/Session_files_driver.php

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File: /home/orthodiedw/nutridatabase/application/controllers/Articles.php
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File: /home/orthodiedw/nutridatabase/index.php
Line: 315
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Utilisation d'alpha amylase fongique et d'acide ascorbique dans l'optimisation du pain mélangé à la farine de blé amarante-blé.

Le pain à base de farine de blé amarante-blé a été optimisé à l'aide d'acide ascorbique (à 0,03% en poids sec) et d'alpha-amylase fongique (10 ppm) afin d'étudier leurs effets sur les propriétés sensorielles des pains. Six formulations ont été utilisées dans les proportions suivantes: 5:95, 10:90, 15:85, 20:80 et 25:75 grains d'amarante par rapport à la farine de blé, tandis que le pain témoin contenait 100% de farine de blé. Des tests d'acceptabilité par les consommateurs et de classement des préférences ont été réalisés pour décrire et évaluer les préférences et l'acceptabilité des pains. L'analyse des données d'acceptabilité du consommateur a révélé qu'il existait des différences significatives (p <0,05) pour tous les échantillons dans tous les attributs testés. Les résultats globaux d'acceptabilité pour le consommateur n'ont montré aucune différence à 25% pour tous les améliorants. L'analyse en composantes principales pour les tests descriptifs réalisés par un panel formé a mis en évidence des variations parmi les pains en ce qui concerne le grain, l'élasticité, la couleur des miettes, l'adhésivité et l'humidité des miettes, quels que soient les améliorants utilisés. L'étude conclut que l'utilisation d'améliorants pour optimiser le pain aux grains et à la farine d'amarante peut contribuer à améliorer les propriétés nutritionnelles et organoleptiques du pain.


Source: https://www.ncbi.nlm.nih.gov/pubmed/30302086


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