Résumé:
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.
