Techno-functional characterization and biological potential of Agave americana leaves: Impact on yoghurt qualities
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ORIGINAL PAPER
Techno‑functional characterization and biological potential of Agave americana leaves: Impact on yoghurt qualities Mohamed Ali Bouaziz1 · Brahim Bchir1 · Hanen Chalbi1 · Haifa Sebii1 · Sirine Karra1 · Slim Smaoui2 · Hamadi Attia1 · Souhail Besbes1 Received: 10 May 2020 / Accepted: 31 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This study aims to characterize the Agave americana leaves powder (AALP) and valorize its soluble extract (soluble extract Agave americana leaves (SEAAL)) on a steamed yoghurt. During 21 days of storage, the analyses of pH, titratable acidity, syneresis, viscosity, color and texture of SEAAL at 1, 2 and 3% on refrigerated yoghurt were performed. The results revealed that AALP had a high level in mineral composition and richness in total sugars and protein with 55.68 and 34.56%, respectively. Concerning the techno-functional and biological properties, AALP had a higher (p
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