Effets des températures de torréfaction sur les compositions biochimiques des aman

Abstract

The purpose of this work is to study the physico-chemical characteristics and antioxidant power of bitter and sweet almonds and to evaluate the meat freshness index by incorporating the almonds into sheep meat using the TBARS method. The values of the physico-chemical analyses and phenolic compounds revealed that the grilling temperature has an important effect on almonds, knowing that the ideal temperature that preserves their nutrient is T150. The values obtained for the various analyses (water content, ash, lipid, protein, total polyphenols and flavonoids) are respectively in the order of (3.40%; 3.33% ; 46.5g/100g; 25.25g/100g; 0307mgEAG/g; 0.085 mgER/g) for bitter almonds (2.90%; 2.76%; 41.46g/100g; 24.89g/100g; 0.283 mgEAG/g; 0.063 mgER/g) for sweet almonds. The antioxidant activity by the DPPH test revealed that only bitter almond extract roasted at T160°C has an anti-free radical effect and in comparison with ascorbic acid, it remains very low. The incorporation of almond powder of two varieties significantly reduces MDA contents.