Asian Journal of Dairy and Food Research, volume 38 issue 4 (december 2019) : 281-287

Formulation and Optimization by Experimental Design of Dairy Dessert Based on Lupinus albus L. and Stevia rebaudiana Extracts

N. Zaouadi, A. Hadj Ziane-Zafour, M. Ouazib, Y. Arab, K. Hacini, S.S. Aslan
1Agri-Food Department, Faculty of Natural and Life Sciences,  University of Blida 1, Soumaa, 09000 Blida, Algeria.
Cite article:- Zaouadi N., Ziane-Zafour Hadj A., Ouazib M., Arab Y., Hacini K., Aslan S.S. (2019). Formulation and Optimization by Experimental Design of Dairy Dessert Based on Lupinus albus L. and Stevia rebaudiana Extracts. Asian Journal of Dairy and Food Research. 38(4): 281-287. doi: 10.18805/ajdfr.DR-137.
The approximate chemical composition and amino acid profile of Lupinus albus seeds were studied. Protein content of lupin and lupin mlik seeds; 45.2(±0.09) g/100g and 7.25(±0.08) g/100g, respectively; fat content 9.04(±.14) g/100g and 6.01(±0.06) g/100g, respectively. Lupine seeds rich in leucine, lysine and proline: 4.168; 4.059 and 2.620 (g/100 g) respectively. This work made it possible, using the experimental design method, to carry out eighteen trials of dessert cream formulated with different concentrations of lupin milk. The reduction of the quantity of sucrose used to 7.15% instead of 11% and the use of 3.85% Stevia rebaudiana extract have resulted in a dessert cream that is lighter in sugar. The chemical properties of the formulated tests revealed a high protein content ranging from 8.36 to 16.25 g/100 g and a fat content ranging from 3.50 to 4.92 g/100 g. Finally an optimal formula was developed with good sensory characteristics.
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