Enrichissement d'un produit laitier type l'ben Hodna avec la poudre de Rosmarinus officinalis L. et l'étude de sa qualité physicochimique, microbiologique et sensoriel

Abstract

Rosmarinus officinalis is a miracle shrub, of very high functional value and high medicinal interest. The addition of rosemary leaf powder allowed us to obtain a product enriched with added value for the consumer and prebiotics for his microbiota. The objective of this study is to evaluate the physicochemical, microbiological and sensory quality of ferment milk "Hodna" enriched with rosemary powder at different concentrations (0%, 1%, 1.5% and 2%), our new product l'ben enriched with rosemary powder has given a hight physicochemical parameters in comparation with standard ferment milk. Our new product the ben enriched with rosemary powder gave an increase in physicochemical parameters compared to the control, microbiological analyzes revealed the absence of faecal and total Coliforms and Aerobic germs, sensory profil revealed that the best product evaluated by consumers is the one containing 1% rosemary powder. The results of these analyzes proved that our product made with rosemary powder has added value for the health of the consumer given its pathogenic antibacterial effect and the improvement of the flavor of fermented buttermilk. In the future it would be interesting to demonstrate the functionality of rosemary by analyzing its active ingredients separately.