Hayat Bourekoua

University of Constantine 1 | UMC · INATAA- Department of Food Technology

The purpose of this work is to develop two types of dietary supplements for celiac (energy-rich and fiber-rich bars) as well as to optimize the formulations of bars made from puffed and non-puffed cereals. To optimize the combination of components, a mixture design was created. Based on sensory evaluation, optimal bars were selected, which were the...

The current study first describes the extraction of phytoantioxidant polyphenols from Carob byproducts (pods) using maceration and heating-assisted extraction as traditional methods and ultrasonic-assisted extraction (UAE) as an innovative method to determine the most efficient extraction process in terms of four targeted responses: total phenolic...

Citation: Ayad, R.; Ayad, R.; Bourekoua, H.; Lefahal, M.; Makhloufi, E.H.; Akkal, S.; Medjroubi, K.; Nieto, G. Process Optimization of Phytoantioxidant and Photoprotective Compounds from Carob Pods (Ceratonia siliqua L.) Using Ultrasonic Assisted Extraction Method. Molecules 2022, 27, 8802.

The aim of the study was to determine the effect of the addition of black cumin (Nigella sativa L.) pressing waste (BCW) and black cumin seeds (BCS) on the properties of starch bread. The control bread was prepared from wheat starch (100%) with a gluten-free certificate, plantain husk (5%), and guar gum (2%). BCS and BCW were added between 0 and 10...

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/...

In this study, we evaluated the effect of enrichment of bread using acerola fruit powder on the physical, sensorial and antioxidant properties of gluten-free breads. We tested different proportions of acerola fruit powder (0–5% w/w) in rice flour. According to the results, loaf volume increased from 423.33 cm ³ to 571.67 cm with increasing amount o...

Introduction et but de l’étude Pour les patients atteints de la maladie cœliaque, l’absence de gluten peut être suivie par des déficiences nutritionnelles et une malabsorption de certains nutriments. Cela pourrait nécessiter une supplémentation de leur alimentation avec des vitamines, des antioxydants, des minéraux et des protéines pour corriger le...

The traditional bread "khobz eddar" is an important food for the Algerian population, due to the fact that it is a homemade product produced using natural ingredients. Developing this product with gluten-free ingredients for celiac patients is a challenge that deserves to be investigated. The aim of this study was to develop a natural gluten-free p...

The purpose of this study was to evaluate the effect of the addition of pomegranate seed powder (PSP) on physical, sensorial and antioxidant properties of gluten‐free bread. The PSP was incorporated at different levels (2.5%, 5.0%, 7.5% and 10%) into formula of gluten‐free bread. Control gluten‐free bread made without any addition of PSP was used f...

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...

The aim of this study was to evaluate the effect of Moringa oleifera leaf powder addition on physical, sensorial, and antioxidant properties of gluten-free bread. Moringa leaf powder (MLP) was incorporated at different levels (2.5, 5.0, 7.5, and 10% in basic replacement) in gluten-free bread. The results revealed that addition more than 2.5% decrea...

To establish factors affecting the quality of gluten-free bread based on rice semolina supplemented with field bean semolina and improving its final quality, a new study with definitive screening design was conducted after an appropriate choice of six factors: agar–agar, water, two types of gums gum arabic and locust bean gum, and two types of star...

The purpose of this work was to evaluate the cellular structure and the physical and sensory properties of traditional Algerian bread named Khobz Eddar after establishing the flow diagram of its manufacturing by a household survey. The household survey involving 50 Algerian housewives was realised in the town of Constantine (Algeria). A majority of...

A new thermostable a-amylase from Rhizopus oryzae FSIS4 was purified for first time and recovered in a single step using a three-phase partitioning (TPP) system. The fungal a-amylase, at a concentration of 1.936 U per kg of flour, was used in bread-making and compared to the commercial enzyme. The results showed a significant effect of the recovere...

The impact of hydrothermal treatment of rice and corn flours on their potential as gluten free bakery improvers was tested. Hydrothermal treatment of flours was carried out by suspending flours in water on the basis of 5/1 (w/w) and heated until 65 °C. Corn or rice semolina supplemented by field bean semolina in ratio of 2/1 (w/w) were used for obt...