📚 Volume 26, Issue 4
📋 ID: 46J0TYy
Authors
AKRETCHE-KELFAT Soraya, KERBOUCHE Lamia, SIAGH-FERRAG Fatiha, ABDELLAOUI Karima, ATTAL Fella, GUENOUN Souha, MEDJBOUR Asma, AMIALI Malek, AIT AMAR Hamid
1Laboratoire des sciences du génie des procédés industriels, faculté de génie mécanique et génie des procédés. Université des Sciences et de la Technologie HOUARI BOUMEDIENE (USTHB)
Abstract
This work focuses on the development of chlorella-enriched beverages. The beverage samples contained chlorella concentrations ranging from 1.2 to 2 g / L of fruit juice. The physico-chemical analyzes showed that the protein content increased as well as the pH and the solids content. It was decided that the dose of 1.2 g / L was the most appreciated by a tasting panel. A protein intake was provided by the addition of chlorella, reinforcing its nutritional quality. We also observed a modification of the mineral fraction, which was reinforced. With its internal pigmentation chlorella has brought a high content of chlorophyll and carotenoids. \nKey words: Drinks, chlorella, elaboration, enrichment, physicochemical quality
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📝 How to Cite
AKRETCHE-KELFAT Soraya, KERBOUCHE Lamia, SIAGH-FERRAG Fatiha, ABDELLAOUI Karima, ATTAL Fella, GUENOUN Souha, MEDJBOUR Asma, AMIALI Malek, AIT AMAR Hamid (2019).
"CONTRIBUTION TO THE FUNCTIONAL DRINKS FORMULATION BASED ON CHLORELLA".
Wulfenia, 26(4).
