Création de Chocolats Enrichis en Bêta-Glucane Issu de l'Avoine : Procédé de préparation et perspective pour la sante.

Abstract

This thesis explores the manufacture of a functional chocolate enriched with oat beta-glucan, focusing on its antioxidant and anti-diabetic properties. The first stage of the study involved extracting beta-glucan from oats (100g oat flour), with a yield of 32.53%. Next, the antioxidant and anti-diabetic activities of extracted beta-glucan were assessed using specific tests. Results revealed an IC50 of 147.2 ± 0.025 μg/ml for antioxidant activity, indicating a notable ability to neutralize free radicals, and an IC50 of 47.07 ± 1.34 μg/ml for anti-diabetic activity, suggesting significant efficacy in blood glucose regulation. By incorporating oat beta-glucan into the chocolate formulation, this product demonstrated notable potential to deliver functional health benefits in addition to its organoleptic qualities. The results of this study highlight the opportunity to develop enriched food products that combine pleasure and health benefits.