Elaboration et caractérisation de compléments alimentaires diététiques à base des fibres extraites de deux variétés d’avoine

Abstract

The objective of our study is the formulation of a dietary drink based on two varieties of Algerian oats Black 912 and WW1 78. Our population’s knowledge of the therapeutic effects of oats was confirmed by an ethnobotanical survey conducted in the centre of the country. The physico-chemical characterization of the two varieties showed a high fibre content, with a percentage of 10.78% for the Gharbi variety and 15.94% for the Lakhal variety. The analyses of Beta-glucans obtained from both varieties after extraction confirmed their qualities and excellent antioxidant and antibacterial effects, the latter were used as raw materials in the formulation of the drink, the optimisation of which was carried out by the methodology of the experimental designs in order to obtain a diet drink of satisfactory technological and sensory qualities. Viscosity, stability at different temperatures, Brix degree, pH, density and microscopic analysis of drinks as well as antioxidant and antibacterial activities of formulations were analysed, the results obtained show that the drink obtained is stable, of good technological quality and has a good antioxidant and antibacterial activity.