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This study focused on the formulation of food products, based on sesame and carob. The possibility of developing blends from sesame paste and carob molasses, using molasses concentrations of 30, 40 and 50%, at 60, 70 and 80°Brix, respectively, has been studied. The blend prepared with 50% carob molasses at 60°Brix was found to be the most acceptable product, according to a sensory acceptability test. Sesame paste, supplemented with carob molasses, was evaluated for physical quality (oil separation, colour and texture) and nutritional composition (moisture, sugar, protein, fat, ash and polyphenols). Physical analysis showed that the addition of carob molasses to sesame paste improved its emulsion stability, changed its colour from beige to brown and modified its texture from fluid to solid. Nutritional analysis proved that mixing sesame paste with carob molasses provided a natural product, characterized by interesting nutritional value (protein: 16.97 g/100 g fry matter, fat: 12.05 g/100 g fry matter and sugar: 9.34 g/100 g fry matter), arising from the constituents of the two ingredients. Thus, the developed blend could offer a promising nutritious and healthy foodstuff to consumers.

This work focused on studying the drying kinetics of sesame coat at different microwave drying levels (100, 180, 450, 700, and 850 W) and investigating its effect on physico‐chemical and functional properties. Results showed that the drying time was significantly affected by microwave power level. In fact, it decreased from 14 min at 100 W to 2 min at 850 W. Raw sesame coat, as an industrial by‐product, is characterized by a high water activity value (0.98) and fiber content (47.91 ± 3.60 g/100 g dry basis). The microwave drying had reduced significantly (p < .05) water activity to about 0.5. ANOVA test indicated that increasing microwave power level had no significant (p > .05) effect on both total phenol content and browning index. However, it had improved the functional properties (water and oil holding capacities). Practical application The by‐products of sesame seed (Sesamum indicum L.) processing industries are considered as an excellent source of dietary fiber and may be used as a functional ingredient in food industry. This work evaluated the impact of microwave drying, as a new trend, on sesame coats’ quality. Experimental results showed that microwave application had a shorter processing time and it enhanced the quality of final products.

Leila Tounsi: Aspects of the speech of young people in Algeria In today's multilingual and strife-torn Algeria, the young generation, who are the majority in numerical terms but are more and more on the fringes of socioeconomic and political life, arc creating their own areas of freedom and inventing their own personal linguistic codes. Unlike their elders, who are more than ever confronted with the « linguistic issue » and with « identity problems », they seem to be drawing without any hesitation elements from the languages at their disposal : dialectal Arabic and Berber in all their regional varieties, French and written Arabic. They use their words to express the dullness or the violence of their daily lives but also to express love, friendship, and their sense of values and sometimes, their hopes. They sprinkle their everyday conversation with this language and also their artistic and creative fields such as songwriting, theatre, cinema and even the written press. In today's multilingual and strife-torn Algeria, the young generation, who are the majority in numerical terms but are more and more on the fringes of socioeconomic and political life, arc creating their own areas of freedom and inventing their own personal linguistic codes. Unlike their elders, who are more than ever confronted with the « linguistic issue » and with « identity problems », they seem to be drawing without any hesitation elements from the languages at their disposal : dialectal Arabic and Berber in all their regional varieties, French and written Arabic. They use their words to express the dullness or the violence of their daily lives but also to express love, friendship, and their sense of values and sometimes, their hopes. They sprinkle their everyday conversation with this language and also their artistic and creative fields such as songwriting, theatre, cinema and even the written press.

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Date and carob syrups are traditional foods produced and consumed in several countries, including Tunisia. Each syrup is characterized by its interesting nutritional and bioactive composition. Several studies have been carried out on the production and characterization of each syrup separately, but this study tends to compare the aromatic, physico-chemical, nutritional and functional properties of commercial carob and date syrups. The results showed a comparable aromatic composition whose major compounds are terpenes (carvone and menthol), a difference in color since carob syrup was characterized by a darker brown color, a nutritional composition rich in sugars and a difference in functional properties since carob syrup had greater emulsifying capacity and antioxidant activity. Thus, the characteristics of carob and date syrups encourage their use in the food industry according to the appropriate product.