Fatma Châari scite author profile

Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by-products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by-products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L and a color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes.

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Sorption and desorption characteristics for the removal of a toxic dye, methylene blue from aqueous solution by a low cost agricultural by-product

Kallel

Châari

Bouaziz

et al. 2016

Journal of Molecular Liquids

129

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Fatma Châari

Garlic (Allium sativum L.) husk waste as a potential source of phenolic compounds: Influence of extracting solvents on its antimicrobial and antioxidant properties

Structural, functional, and antioxidant properties of water-soluble polysaccharides from potatoes peels

Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein

Biochemical characterization of a lichenase from Penicillium occitanis Pol6 and its potential application in the brewing industry

Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties

Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality

Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake

Sorption and desorption characteristics for the removal of a toxic dye, methylene blue from aqueous solution by a low cost agricultural by-product

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