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Évaluation de la qualité des escalopes de viande préparées avec du liquide de Ragi et d'oeuf
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ISBN10: 6202484047
ISBN13: 9786202484046
Publisher: Editions Notre Savoir
Published: May 19 2026
Pages: 96
Weight: 0.31
Height: 0.23 Width: 6.00 Depth: 9.00
Language: French
ISBN13: 9786202484046
Publisher: Editions Notre Savoir
Published: May 19 2026
Pages: 96
Weight: 0.31
Height: 0.23 Width: 6.00 Depth: 9.00
Language: French
La consommation de viande de volaille a augmenté en raison de sa valeur nutritionnelle et de l'évolution des modes de vie, ce qui a entraîné une demande de produits pratiques, prêts à consommer et contenant des additifs naturels. Les millets sont des cultures tolérantes à la sécheresse qui nécessitent peu d'intrants et sont souvent appelées les céréales du pauvre .Ils sont riches en composés phénoliques, ce qui leur confère de fortes propriétés antioxydantes. Ces bienfaits pour la santé font des millets des produits nutraceutiques précieux et largement utilisés dans les aliments fonctionnels. Cette étude s'est concentrée sur l'incorporation de farine de millet et de liquide d'oeuf cru dans des escalopes de poulet et sur l'évaluation de leur stabilité de stockage au réfrigérateur. Différents niveaux de farine de millet (5, 10, 15 %) et d'oeuf liquide (2,5, 5, 7,5 %) ont été testés. Les escalopes contenant 5 % de farine de millet n'ont montré aucun effet sensoriel négatif tout en améliorant la teneur en fibres et en calcium. Les niveaux de liquide d'oeuf n'ont pas affecté de manière significative la qualité sensorielle. La formulation optimale était de 5 % de farine de millet et de 7,5 % de liquide d'oeuf, ce qui a permis d'obtenir un produit de meilleure qualité. Ces escalopes sont restées sûres et acceptables jusqu'à 6 jours au réfrigérateur.
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