Etude comparative de la qualité physicochimique, microbiologique et organoleptique de trois flans caramel (Soummam, Hodna et Edough).

Abstract

I Résumé Le flan est un dessert lacté très consommé en Algérie, apprécié pour sa valeur nutritionnelle et ses qualités sensorielles. Il est essentiel, pour le contrôle qualité et la santé publique, de garantir sa stabilité physico-chimique, sa sécurité microbiologique et son acceptabilité par les consommateurs. L'objectif de cette étude était d'évaluer l'évolution des propriétés physico-chimiques, microbiologiques et sensorielles d'un flan fabriqué par la laiterie Edough (Annaba) et de deux autres flans achetés sur le marché local (Soummam et Hodna). Les propriétés physico-chimiques des trois échantillons de flan ont été analysées, notamment l'acidité titrable, la matière sèche et la teneur en matières grasses, qui ont été déterminées. L'analyse microbiologique s'est concentrée sur la détection des entérobactéries, des staphylocoques coagulase-positifs et des germes aérobies totaux. L'évaluation sensorielle a été réalisée par un panel qui a évalué la couleur, la texture, l'arôme et le goût. L'analyse physico-chimique a révélé que l'acidité titrable, la matière sèche et la teneur en matières grasses de tous les échantillons se situaient dans les limites acceptables. De plus, les résultats microbiologiques ont montré l'absence d'entérobactéries, de staphylocoques coagulase-positifs et de bactéries aérobies dans tous les échantillons. L'évaluation sensorielle a révélé que le flan de Soummam était le plus apprécié en termes de couleur, de texture, d'arôme et de goût, suivi par ceux d'Edough et de Hodna. Au cours de notre étude, nous avons observé que la stabilité physico-chimique et microbiologique du flan est assurée par une surveillance continue des différentes étapes de production, ainsi que par le respect strict des normes de sécurité tout au long du processus de fabrication. Cependant, l'analyse sensorielle met en évidence une variabilité dans les préférences des consommateurs ; les trois flans ont été bien accueillis. Toutefois, le flan Soummam a été le plus apprécié par les membres du panel. Abstract Flan is a widely consumed dairy dessert in Algeria, appreciated for its nutritional value and Sensory qualities. Ensuring its physicochemical stability, microbiological safety, and Consumer acceptability is essential for quality control and public health. The aim of this study was to evaluate the changes in physicochemical, microbiological and sensory properties of a Flan manufactured within the Edough dairy (Annaba) and two other flan purchased from the Local market (Soummam and Hodna). Physicochemical properties of the three flan samples were analyses, including titratable acidity, dry matter, and fat content, which were Determined. Microbiological analysis focused on the detection of enterobacteria, coagulase-Positive staphylococci, and total aerobic germs. Sensory evaluation was conducted by a panel Assessing colour, texture, aroma, and taste. The physic-chemical analysis revealed that the titratable acidity, dry matter and fat content of all samples were within acceptable standards Limits. In addition the microbiological results showed the absence of Enterobacteriaceae, Coagulase-positive staphylococci, and aerobic bacteria in all samples. For the sensory Evaluation, it revealed that the Soummam flan was the most appreciated in terms of colour, Texture, aroma and taste, followed by Edough and Hodna. During our study, we observed that the physicochemical and microbiological stability of the flan is ensured through continuous Monitoring of the various stages of production, as well as strict adherence to safety standards throughout the production process. However, sensory analysis highlights variability in Consumer preference; all three flans were well received. However, the Soummam flan was the most appreciate by the panelists. Abstract Flan is a widely consumed dairy dessert in Algeria, appreciated for its nutritional value and Sensory qualities. Ensuring its physicochemical stability, microbiological safety, and Consumer acceptability is essential for quality control and public health. The aim of this study was to evaluate the changes in physicochemical, microbiological and sensory properties of a Flan manufactured within the Edough dairy (Annaba) and two other flan purchased from the Local market (Soummam and Hodna). Physicochemical properties of the three flan samples were analyses, including titratable acidity, dry matter, and fat content, which were Determined. Microbiological analysis focused on the detection of enterobacteria, coagulase-Positive staphylococci, and total aerobic germs. Sensory evaluation was conducted by a panel Assessing colour, texture, aroma, and taste. The physic-chemical analysis revealed that the titratable acidity, dry matter and fat content of all samples were within acceptable standards Limits. In addition the microbiological results showed the absence of Enterobacteriaceae, Coagulase-positive staphylococci, and aerobic bacteria in all samples. For the sensory Evaluation, it revealed that the Soummam flan was the most appreciated in terms of colour, Texture, aroma and taste, followed by Edough and Hodna. During our study, we observed that the physicochemical and microbiological stability of the flan is ensured through continuous Monitoring of the various stages of production, as well as strict adherence to safety standards throughout the production process. However, sensory analysis highlights variability in Consumer preference; all three flans were well received. However, the Soummam flan was the most appreciate by the panelists. Keywords: Flan (Edough, Soummam and Hodna), physicochemical properties, Micriobiological analysis, Sensory properties.