ISSN: 2574-2701
Authors: Naceur E, Sana S, Boubaker K and Sami A*
Research on the development of carob and oak acorn recovery processes is very well developed today. Our research has resulted in the implementation of technologies for transforming carob and oak into various by-products such as; coffee production from carob beans and oak acorns. We have studied the physicochemical characteristics, nutritional, microbiological, biological activity and caffeine analysis of our samples of coffees produced from locust bean and oak acorn. Subsequently, these two coffees were integrated into the production of an organic biscuit in order to develop an innovative product with high added value. The results obtained show us that the sensory analysis has shown that the cookies have satisfactory organoleptic characteristics. The sensory analysis showed that the biscuit with the mixture of the two coffees has the highest percentage of appreciation by the tasting panel. Microbiological analysis showed that the cookies are free from coliforms, yeasts and molds. They contain a low level of total flora. Cookies can therefore be stored for a long time and could be sold as an important bio product for human health.
Keywords: Valorization; Carob Bean Coffee; Oak Acorn Coffee; Biscuits (Bio)
