The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO2 production, and CO2 retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p < 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm3/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.

El-Guedid is an Algerian traditional meat-based product that is prepared from red meats. It belongs to the wide diversity of salted/dried meat products. This study described the physicochemical and microbiological properties of different products from four animal origins and during all the conservation. Results indicated that these products were mainly characterized by a low moisture with an average decrease of water content between 15.6% and 16.3% for all the samples, and a decrease in water activity ranging from 0.66 to 0.68, while the salt content ranged from 8.8 to 19.3%. A decrease in pH values oscillated from (6.3-6.4) to reach (5.2-5.5) at T0 and T365 consecutively, in all the samples. Microbial analyses revealed the absence of pathogenic bacteria such as Listeria and Salmonella but the sporadic contamination by Staphylococcus aureus up to one month of ripening. Lactic acid bacteria and coagulase negative staphylococci were the dominant populations in El-Guedid with Leuconostoc mesenteroides, Lactobacillus sakei, and Staphylococcus saprophyticus as the main species identified. All these populations decreased along the process and reached low levels (2 log CFU/g) at the end of storage (365 days). The drastic drying of El-Guedid led to safe traditional meat product that could promote its production.

<p>In Algeria, rabbit meat consumption is insufficiently anchored in culinary traditions compared to other types of meat that are widely consumed, namely sheep and chicken. The purpose of this research is to investigate the influence of sociogeographic variables, both intrinsic and extrinsic quality cues, on consumption frequency, purchasing decision, motivations and the main deterrents to rabbit meat consumption. A survey is conducted with 360 consumers across 15 <em>wilayas</em> (districts) in Eastern Algeria. The results help us draw a conclusion that rabbit meat is consumed in all surveyed <em>wilayas</em> with a low frequency of consumption for the majority of respondents (79%). On the one hand, the causes of consumption are mainly: good taste (59%) and nutritional value (27%). On the other hand, the limiting factors are different: scarcity of rabbit meat on the market (42%), price (22%), eating habits (17%), lack of information on nutritional value (13%), bad taste (3%) and its resemblance to cat meat (3%). Regarding purchasing criteria, tenderness (58%) and freshness (14%) were chosen by most consumers. Although most consumers recognise the nutritional benefits of rabbit meat, it is poorly ranked in the choice of its consumers, placing it fourth after sheep, beef and poultry. Cross tabulation results show that gender, employment status and geographical areas are three variables that significantly affect the consumer’s perception and behaviour towards rabbit meat. This study is the first to analyse the Algerian consumer profile and sheds light on factors encouraging and hindering rabbit meat consumption.</p>

In the present study, the effect of addition of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread Khobz Eddar was studied. The gluten-free breads were made from corn and rice/field bean formula in ratio 2/1 (w/w) and pregelatinized corn and rice flour were made by adding water to flour on the basis of 5/1 (w/w) and heated until 65°C. Response Surface Methodology (RSM) was used to optimize the gluten-free Khobz Eddar bread with the specific volume as the only response. The effect of hydration and pregelatinized corn and rice flour on specific volume of the two formula of gluten-free Khobz Eddar bread was studied. The optimum points were characterized by specific volume and image analysis as compared to a control bread based on durum wheat semolina. The optimum formulation for corn/field bean bread contained 115 g/100 g of water and 7.05 g of pregelatinzed corn (dry basic) with a specific volume of 2.39 cm 3 /g and for rice/field bean bread the optimum was found by addition of 105 g/100 g of water and 6.3 g of pregelatinized rice (dry basic) with a specific volume of 2.24 cm 3 /g. Specific volume of corn/field bean bread showed a higher value as compared to rice/field bean bread (p<0.05), for both breads, the specific volume was lower (p<0.05) than control wheat bread (3.64 cm 3 /g). The image analysis by software Image J showed that the number of cells in both formula was greater than that of Khobz Eddar control bread.

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