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Auteur Mohammed Nasreddine Zidoune |
Documents disponibles écrits par cet auteur (22)
Affiner la recherche Interroger des sources externesAptitude technologique de trois formules à base de riz pour la fabrication de couscous sans gluten. / Nouhed Boucheham
Titre : Aptitude technologique de trois formules à base de riz pour la fabrication de couscous sans gluten. Type de document : texte imprimé Auteurs : Nouhed Boucheham, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2009 Importance : 76 f. Format : 30 cm. Note générale : 01 Disponible à la salle de recherche 02 Disponibles au magazin de la B.U.C. 01 CD Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires: Biochimie et Technologies Alimentaires Pois chiche Maladie coeliaque Couscous Riz Féverole Pois protéagineux Procédé traditionnel Qualité technologique celiac disease couscous rice Field bean chickpeas Field peas traditional
process technological quality مرض عدم تحمل الغلوتین الكسكس أرز فول حمص، بازلاء صناعة الكسكس التقلیدیة النوعیة
التكنولوجیةIndex. décimale : 640 Industrie Alimentaire Résumé : In Algeria, celiac patients complain of a lack of gluten-free foods. The main objective of this work is the manufacture of couscous without gluten from three formulas based of rice and dreid legumes : rice-beans (RF), rice-chickpea (RPC) and rice-pea (RPP). A traditional hand-made process with a precooking stage of the semolina was applied to the manufacture of three gluten-free couscous and a couscous-based durum wheat used as a witness. The three formulas appear to call for more time and more fine semolina as the witness. The reports mass water/semolina used in manufacturing are close: 0.24 to RF formula, 0.28 for the RPC Formula, 0.29 for the RPP formula, 0.31 for the witness. The three formulas tend to give couscous size finer than that of the witness. The finest couscous, is the RPP formula that gave more than 50% of couscous very end [800-500 [microns. The particles couscous RF and PRC have a more rounded, more homogenous and similar to their counterparts couscous witness that the C RPP particles that have a more heterogeneous. The three gluten-free couscous have given yields (43.99% for the formula RF, 43.96% for the formula PRC and 37.04% for the formula RPP) lower than the witness (60.59%); RPP is the formula that gave the lowest yield. The culinary quality of the three gluten-free couscous was comparable to that of the witness. At 100°C, the swelling indexes of couscous RPC (160.51%), RPP (159.58%) and RF (152.24%) were higher than that of the witness who is about 145.97%. The desintegration of gluten-free couscous is quite close compared to the witness except for the RPP formula where he introduced a degree of desintegration slightly higher. However, the stickiness indexes of glutenfree couscous seems much lower than that of the witness. Cooked couscous of RPC formula was classified first before the witness by sensorial evaluation in regard to the desintegration, the sticky and firmness. It was preferred by 6 members of the jury tasting against 6 who preferred couscous witness. The three couscous without gluten have darker colors than the witness. According to notes obtained is the C RF has the culinary skills closest to those of couscous witness except for color. The C RPP was ranked last, however,
it was preferred by a taster of our jury.Note de contenu :
Annexe.Diplôme : Magistère En ligne : ../theses/agronomie/BOU5326.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=4433 Aptitude technologique de trois formules à base de riz pour la fabrication de couscous sans gluten. [texte imprimé] / Nouhed Boucheham, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2009 . - 76 f. ; 30 cm.
01 Disponible à la salle de recherche 02 Disponibles au magazin de la B.U.C. 01 CD
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires: Biochimie et Technologies Alimentaires Pois chiche Maladie coeliaque Couscous Riz Féverole Pois protéagineux Procédé traditionnel Qualité technologique celiac disease couscous rice Field bean chickpeas Field peas traditional
process technological quality مرض عدم تحمل الغلوتین الكسكس أرز فول حمص، بازلاء صناعة الكسكس التقلیدیة النوعیة
التكنولوجیةIndex. décimale : 640 Industrie Alimentaire Résumé : In Algeria, celiac patients complain of a lack of gluten-free foods. The main objective of this work is the manufacture of couscous without gluten from three formulas based of rice and dreid legumes : rice-beans (RF), rice-chickpea (RPC) and rice-pea (RPP). A traditional hand-made process with a precooking stage of the semolina was applied to the manufacture of three gluten-free couscous and a couscous-based durum wheat used as a witness. The three formulas appear to call for more time and more fine semolina as the witness. The reports mass water/semolina used in manufacturing are close: 0.24 to RF formula, 0.28 for the RPC Formula, 0.29 for the RPP formula, 0.31 for the witness. The three formulas tend to give couscous size finer than that of the witness. The finest couscous, is the RPP formula that gave more than 50% of couscous very end [800-500 [microns. The particles couscous RF and PRC have a more rounded, more homogenous and similar to their counterparts couscous witness that the C RPP particles that have a more heterogeneous. The three gluten-free couscous have given yields (43.99% for the formula RF, 43.96% for the formula PRC and 37.04% for the formula RPP) lower than the witness (60.59%); RPP is the formula that gave the lowest yield. The culinary quality of the three gluten-free couscous was comparable to that of the witness. At 100°C, the swelling indexes of couscous RPC (160.51%), RPP (159.58%) and RF (152.24%) were higher than that of the witness who is about 145.97%. The desintegration of gluten-free couscous is quite close compared to the witness except for the RPP formula where he introduced a degree of desintegration slightly higher. However, the stickiness indexes of glutenfree couscous seems much lower than that of the witness. Cooked couscous of RPC formula was classified first before the witness by sensorial evaluation in regard to the desintegration, the sticky and firmness. It was preferred by 6 members of the jury tasting against 6 who preferred couscous witness. The three couscous without gluten have darker colors than the witness. According to notes obtained is the C RF has the culinary skills closest to those of couscous witness except for color. The C RPP was ranked last, however,
it was preferred by a taster of our jury.Note de contenu :
Annexe.Diplôme : Magistère En ligne : ../theses/agronomie/BOU5326.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=4433 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/5326 BOU/5326 Thèse Bibliothèque principale Thèses Disponible
Titre : Aptitude technologique de trois formules à base de riz pour la fabrication de pain sans gluten. Type de document : texte imprimé Auteurs : Sabrina Benkara Mostefa, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2012 Importance : 142 f. Format : 31 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires: Biochimie et Technologies Alimentaires maladie coeliaque riz étuvage féverole pois chiche pois protéagineux pain sans gluten alvéographe celiac disease rice stoving bean chick-pea pea gluten-free bread alveograph مرض عدم تحمل الغلوتين أروز تبخير فول حمص بازلاء ألفيوغراف وبان تصنيع الخبز Index. décimale : 640 Industrie Alimentaire Résumé :
The objective of this research is to contribute to the manufacture of gluten-free bread, by testing the technological aptitude of a formulation containing rice and of dry legumes with a mass report/ratio of 2/1 respectively. Tree formulas were tested: rice-field bean (R1F), ricechickpea (R1PC), rice-pea (R1PP). The introduction of the effect of the stoving of rice duplicated the formulas while giving: stoving rice-field bean (R2F), stoving rice-chickpea (R2PC), stoving rice -pea (R2PP).
The determination of the intervals of hydration and feasibility of the formulas implemented was carried out on the choice of the best criteria adapted to the technology of panification. Then three points of each interval were selected to test their value baker by the Chopin alveograph and by the test of panification. The results alveographic indicated that among the studied formulas, the R1F at the rate of hydration TH'1/4=80% presented it “G” and it “W” closest with the witness flour. “P/L”
remains among the best recorded. Concerning the formulas containing stoving rice, the R2PC at the rate of hydration TH'1/4=143% showed it “G” and it “W” closest with the witness. “P/L” remains among the best recorded. However, the indices alveographic of the formulas (R1) and (R2) significantly remain lower than the witness. The indices alveographic of the formulas (R2) were further away from the witness than those of the formulas (R1). Consequently, the stoving of rice lowered the value baker of formulas tested. The change of the rates of hydration decreased the indices alveographic of the formulas (R1 and R2) with each time the
rate of hydration increases. The sensory analysis of the results of panification showed that the breads (R1) were judged of quality lower than that of the pilot bread (color, texture and odor). The breads (R2)
had volumes visually identical to the breads (R1). On the other hand, the crusts and the crumbs were of quality lower than that of the breads (R1). In conclusion, the stoving of rice decreased the sensory characteristics of the gluten-free breads. Bread R1PC had the volume specific of bread (Vsp) nearest to that to the pilot bread to TH'1/2=93.2% and the volume specific of crumb (Vsm) nearest to that to the pilot crumb with TH'3/4=106.1. Concerning the breads containing stoving rice, bread R2F with TH'3/4=160.6 had the volume specific of bread nearest to that to the pilot bread. On the other hand, it had to the same rate of hydration the specific volume of crumb low. Nevertheless, specific volumes of all the breads (R1 and R2) significantly remain lower than those of the
pilot bread. The whole of the results which with reached the present study has proved the possibility of manufacturing gluten-free breads starting from the formulas tested but with a technological and organoleptic quality lower than that of the pilot bread. This work constitutes an approach of the possibility of substituting the tender wheat flour by gluten-free
formulas in the technology of panification.Note de contenu :
Annexes.Diplôme : Magistère En ligne : ../theses/agronomie/BEN6164.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=6088 Aptitude technologique de trois formules à base de riz pour la fabrication de pain sans gluten. [texte imprimé] / Sabrina Benkara Mostefa, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2012 . - 142 f. ; 31 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires: Biochimie et Technologies Alimentaires maladie coeliaque riz étuvage féverole pois chiche pois protéagineux pain sans gluten alvéographe celiac disease rice stoving bean chick-pea pea gluten-free bread alveograph مرض عدم تحمل الغلوتين أروز تبخير فول حمص بازلاء ألفيوغراف وبان تصنيع الخبز Index. décimale : 640 Industrie Alimentaire Résumé :
The objective of this research is to contribute to the manufacture of gluten-free bread, by testing the technological aptitude of a formulation containing rice and of dry legumes with a mass report/ratio of 2/1 respectively. Tree formulas were tested: rice-field bean (R1F), ricechickpea (R1PC), rice-pea (R1PP). The introduction of the effect of the stoving of rice duplicated the formulas while giving: stoving rice-field bean (R2F), stoving rice-chickpea (R2PC), stoving rice -pea (R2PP).
The determination of the intervals of hydration and feasibility of the formulas implemented was carried out on the choice of the best criteria adapted to the technology of panification. Then three points of each interval were selected to test their value baker by the Chopin alveograph and by the test of panification. The results alveographic indicated that among the studied formulas, the R1F at the rate of hydration TH'1/4=80% presented it “G” and it “W” closest with the witness flour. “P/L”
remains among the best recorded. Concerning the formulas containing stoving rice, the R2PC at the rate of hydration TH'1/4=143% showed it “G” and it “W” closest with the witness. “P/L” remains among the best recorded. However, the indices alveographic of the formulas (R1) and (R2) significantly remain lower than the witness. The indices alveographic of the formulas (R2) were further away from the witness than those of the formulas (R1). Consequently, the stoving of rice lowered the value baker of formulas tested. The change of the rates of hydration decreased the indices alveographic of the formulas (R1 and R2) with each time the
rate of hydration increases. The sensory analysis of the results of panification showed that the breads (R1) were judged of quality lower than that of the pilot bread (color, texture and odor). The breads (R2)
had volumes visually identical to the breads (R1). On the other hand, the crusts and the crumbs were of quality lower than that of the breads (R1). In conclusion, the stoving of rice decreased the sensory characteristics of the gluten-free breads. Bread R1PC had the volume specific of bread (Vsp) nearest to that to the pilot bread to TH'1/2=93.2% and the volume specific of crumb (Vsm) nearest to that to the pilot crumb with TH'3/4=106.1. Concerning the breads containing stoving rice, bread R2F with TH'3/4=160.6 had the volume specific of bread nearest to that to the pilot bread. On the other hand, it had to the same rate of hydration the specific volume of crumb low. Nevertheless, specific volumes of all the breads (R1 and R2) significantly remain lower than those of the
pilot bread. The whole of the results which with reached the present study has proved the possibility of manufacturing gluten-free breads starting from the formulas tested but with a technological and organoleptic quality lower than that of the pilot bread. This work constitutes an approach of the possibility of substituting the tender wheat flour by gluten-free
formulas in the technology of panification.Note de contenu :
Annexes.Diplôme : Magistère En ligne : ../theses/agronomie/BEN6164.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=6088 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEN/6164 BEN/6164 Thèse Bibliothèque principale Thèses Disponible
Titre : Aptitudes technologiques et culinaires de pâtes alimentaires enrichies au germe de blé. Type de document : texte imprimé Auteurs : Ahlem Dib, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse Mention d'édition : 27 / 06/ 2013 Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2013 Importance : 130 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologies Alimentaires: Sciences Alimentaires pâtes alimentaires germe de blé protéines méthodologie de surface de réponse qualité technologique caractérisation culinaire degré de délitescence acidité couleur des pâtes pasta wheat germ proteins response surface methodology culinary
technological quality characterisation cooking loss acidity pasta colorIndex. décimale : 640 Industrie Alimentaire Résumé : The aim of this work is the incorporation of wheat germ in pasta and the determination of its impact on, the technological feasibility, culinary and organoleptic properties of the end product.
Response surface methodology was used for the optimization of wheat germ enriched pasta. A central composite design with two factors (Germ-Hydration) and five levels was employed. The intervals of both factors (Germ-Hydration) are respectively [0-24.99] % and [49-59] %.
The enrichment of our formula with 20 % of wheat germ causes an increase of 1.27 times in protein content and 3 times in lipid content. Essay of pastification of the couples (Germ-Hydration) resulting from the optimum domains shows a good technological feasibility.
The optimum domains delimited after superposition of the degree of desintegration and color indices contours, on the witness level are: 1- Treatment at 90°C: [11.61-24.99] % Germ and [51.52-56.47] % water; 2- Treatment at 121°C: [21.34-24.99] % Germ and [49- 50.47] % water.
The culinary quality assessment tests of the couples (Germ-Hydration) resulting from the optimum domains gave pasta with cooking loss (degree of disintegration) and color indices similar to those found in literature.
Wheat germ enriched pasta presents lower cooking times than those of the lab witness or the commercially available. In general, wheat germ enriched pasta caused a higher increase in cooking loss when compared with witnesses. On the other hand, a good swelling of the enriched pasta has been recorded. Although good technological feasibility of the pasta enriched with wheat germ, it is important to study all the heat treatments applied in order to ensure the best enzymatic stability of the products manufactured during time.
The triangular test showed the existence of a significant difference between the various pasta. The test of classification per row, showed in its turn, that the pasta made within the framework of our study and enriched with wheat germ are well appreciated and noted better by the tasters compared to the witness because of their good organoleptic qualities.
Whether it was dried or cooked wheat germ enriched pasta, the preferred one corresponds to the couple (Germ-Hydration): (19.48- 54.28) %.Note de contenu : Anexes.
Résumé
Le but de cette étude consiste d'incorporer le germe de blé dans la fabrication de pâtes
alimentaires et la détermination de l’impact de l’enrichissement sur la faisabilité
technologique, les propriétés culinaires et organoleptiques du produit fini.
La Méthodologie des Surfaces de Réponses (MSR) a été utilisée pour l’optimisation
des pâtes enrichies par du germe de blé. Ceci a nécessité l’emploie d’un plan d’expérience
central composite à deux facteurs (Germe-Hydratation) et cinq niveaux. Les intervalles des
taux Germe-Hydratation utilisés sont respectivement [0-24.99] % et [49-59] %.
L’enrichissement de notre formule à 20 % en germe de blé engendre une augmentation
de 1.27 fois la teneur en protéines et 3 fois la teneur en lipides. L’essai de pastification des
couples (Germe-Hydratation) issus des domaines optima montre une bonne faisabilité
technologique.
Les domaines optima délimités après superposition des courbes de niveau du degré de
délitescence et des indices de couleur au niveau du témoin sont les suivants : 1- Traitement à
90°C : [11.61-24.99] % Germe et [51.52-56.47]% Eau ; 2- Traitement à 121°C : [21.34-24.99]
% Germe et [49-50.47] % Eau.
Les tests de l’appréciation de la qualité culinaire des couples (Germe-Hydratation)
issus des domaines optima ont donné des pâtes avec des degrés de délitescence et des indices
de couleur se situant dans les données de littérature.
Les pâtes enrichies en germe de blé présentent des temps de cuisson inférieurs que
celles du témoin fabriqué ou acheté du commerce. De façon globale, les pâtes enrichies par du
germe de blé se délitent plus que celles des témoins fabriqués ou du commerce. En revanche,
un bon gonflement des pâtes enrichies est enregistré. Bien que la bonne faisabilité
technologique des pâtes enrichies en germe de blé, il importe d’étudier l’ensemble des
traitements thermiques en vue d’assurer la meilleure stabilité enzymatique des produits
fabriqués au cours du temps.
Le test triangulaire a montré l’existence d’une différence significative entre les
différentes pâtes. Le test de classement par rang, montre à son tour, que les pâtes fabriquées
dans le cadre de notre étude et enrichies avec du germe de blé sont bien appréciées et mieux
notées par les dégustateurs par rapport au témoin en raison de leurs bonnes qualités
organoleptiques. Qu’il s’agisse de pâtes sèches ou cuites enrichies par du germe de blé, celle
qui est le plus préférée correspond au couple (germe-hydratation) : (19.48- 54.28) %.
Mots clés: pâtes alimentaires, germe de blé, protéines, méthodologie de surface de réponse,
qualité technologique, caractérisation culinaire, degré de délitescence, acidité, couleur des
pâtesDiplôme : Magistère En ligne : ../theses/agronomie/DIB6367.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=6345 Aptitudes technologiques et culinaires de pâtes alimentaires enrichies au germe de blé. [texte imprimé] / Ahlem Dib, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse . - 27 / 06/ 2013 . - constantine [Algérie] : Université Constantine 1, 2013 . - 130 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologies Alimentaires: Sciences Alimentaires pâtes alimentaires germe de blé protéines méthodologie de surface de réponse qualité technologique caractérisation culinaire degré de délitescence acidité couleur des pâtes pasta wheat germ proteins response surface methodology culinary
technological quality characterisation cooking loss acidity pasta colorIndex. décimale : 640 Industrie Alimentaire Résumé : The aim of this work is the incorporation of wheat germ in pasta and the determination of its impact on, the technological feasibility, culinary and organoleptic properties of the end product.
Response surface methodology was used for the optimization of wheat germ enriched pasta. A central composite design with two factors (Germ-Hydration) and five levels was employed. The intervals of both factors (Germ-Hydration) are respectively [0-24.99] % and [49-59] %.
The enrichment of our formula with 20 % of wheat germ causes an increase of 1.27 times in protein content and 3 times in lipid content. Essay of pastification of the couples (Germ-Hydration) resulting from the optimum domains shows a good technological feasibility.
The optimum domains delimited after superposition of the degree of desintegration and color indices contours, on the witness level are: 1- Treatment at 90°C: [11.61-24.99] % Germ and [51.52-56.47] % water; 2- Treatment at 121°C: [21.34-24.99] % Germ and [49- 50.47] % water.
The culinary quality assessment tests of the couples (Germ-Hydration) resulting from the optimum domains gave pasta with cooking loss (degree of disintegration) and color indices similar to those found in literature.
Wheat germ enriched pasta presents lower cooking times than those of the lab witness or the commercially available. In general, wheat germ enriched pasta caused a higher increase in cooking loss when compared with witnesses. On the other hand, a good swelling of the enriched pasta has been recorded. Although good technological feasibility of the pasta enriched with wheat germ, it is important to study all the heat treatments applied in order to ensure the best enzymatic stability of the products manufactured during time.
The triangular test showed the existence of a significant difference between the various pasta. The test of classification per row, showed in its turn, that the pasta made within the framework of our study and enriched with wheat germ are well appreciated and noted better by the tasters compared to the witness because of their good organoleptic qualities.
Whether it was dried or cooked wheat germ enriched pasta, the preferred one corresponds to the couple (Germ-Hydration): (19.48- 54.28) %.Note de contenu : Anexes.
Résumé
Le but de cette étude consiste d'incorporer le germe de blé dans la fabrication de pâtes
alimentaires et la détermination de l’impact de l’enrichissement sur la faisabilité
technologique, les propriétés culinaires et organoleptiques du produit fini.
La Méthodologie des Surfaces de Réponses (MSR) a été utilisée pour l’optimisation
des pâtes enrichies par du germe de blé. Ceci a nécessité l’emploie d’un plan d’expérience
central composite à deux facteurs (Germe-Hydratation) et cinq niveaux. Les intervalles des
taux Germe-Hydratation utilisés sont respectivement [0-24.99] % et [49-59] %.
L’enrichissement de notre formule à 20 % en germe de blé engendre une augmentation
de 1.27 fois la teneur en protéines et 3 fois la teneur en lipides. L’essai de pastification des
couples (Germe-Hydratation) issus des domaines optima montre une bonne faisabilité
technologique.
Les domaines optima délimités après superposition des courbes de niveau du degré de
délitescence et des indices de couleur au niveau du témoin sont les suivants : 1- Traitement à
90°C : [11.61-24.99] % Germe et [51.52-56.47]% Eau ; 2- Traitement à 121°C : [21.34-24.99]
% Germe et [49-50.47] % Eau.
Les tests de l’appréciation de la qualité culinaire des couples (Germe-Hydratation)
issus des domaines optima ont donné des pâtes avec des degrés de délitescence et des indices
de couleur se situant dans les données de littérature.
Les pâtes enrichies en germe de blé présentent des temps de cuisson inférieurs que
celles du témoin fabriqué ou acheté du commerce. De façon globale, les pâtes enrichies par du
germe de blé se délitent plus que celles des témoins fabriqués ou du commerce. En revanche,
un bon gonflement des pâtes enrichies est enregistré. Bien que la bonne faisabilité
technologique des pâtes enrichies en germe de blé, il importe d’étudier l’ensemble des
traitements thermiques en vue d’assurer la meilleure stabilité enzymatique des produits
fabriqués au cours du temps.
Le test triangulaire a montré l’existence d’une différence significative entre les
différentes pâtes. Le test de classement par rang, montre à son tour, que les pâtes fabriquées
dans le cadre de notre étude et enrichies avec du germe de blé sont bien appréciées et mieux
notées par les dégustateurs par rapport au témoin en raison de leurs bonnes qualités
organoleptiques. Qu’il s’agisse de pâtes sèches ou cuites enrichies par du germe de blé, celle
qui est le plus préférée correspond au couple (germe-hydratation) : (19.48- 54.28) %.
Mots clés: pâtes alimentaires, germe de blé, protéines, méthodologie de surface de réponse,
qualité technologique, caractérisation culinaire, degré de délitescence, acidité, couleur des
pâtesDiplôme : Magistère En ligne : ../theses/agronomie/DIB6367.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=6345 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité DIB/6367 DIB/6367 Thèse Bibliothèque principale Thèses Disponible
Titre : Caractérisation du fromage traditionnel algérien : Medeghissa Type de document : texte imprimé Auteurs : Ghania Khoualdi, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2017 Importance : 125 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Medeghissa fromage traditionnel enquête diagramme de fabrication fondu traditional cheese survey manufacturing diagram melted مدغيسة جبن تقليدي تحقيق ميداني مخطط الصناعة جبن ذائب Index. décimale : 640 Industrie Alimentaire Résumé : Medeghissa is a traditional Algerian cheese known among the Chaouia under its
original name Imedeghest. It is a melted cheese, prepared by cooking semi dry Klila in whole
milk from cow, goat or sheep, on low heat. The aim of our work is the characterization
Medeghissa basing on two integrated and dependent axes, namely a characterization by
means of a field survey carried out in the Wilaya of Oum El-Bouaghi and Affected 105
women of rural origin; And an experimental characterization of the collected samples from
farms and controlled manufactures (physicochemical, microbiological and sensorial
analyzes).
The cheese-making diagram was based on survey results and verified on the laboratory
scale. 84 women questioned know this cheese but its manufacture was limited on 3.8% of
them. Madghessa is eaten as a snack and appreciated for its elasticity and taste by all women
surveyed.
The manufactured Madghessa has a pH average of 4.82 ± 0.15 and an acidity of
0,41±0,15 g / 100 g. The recorded dry extract is 34.78 ± 1.2 g / 100 g. This result is similar to
that of the collected samples (33.64 ± 4.13 g / 100 g). This cheese has an average fat content
of 7.78 ± 1.99 g / 100 g and a protein level of 25.94 ± 4.53 g / 100 g. According to codex
alimentarius STAN A-6 (1978), this cheese can be classified under lean, soft cheese (MG / ES
<10%), HRED> 67%).
According to the microbiological analyzes on the different samples, the cheese has a
good hygienic quality marked by a total absence of the contamination indicator germs and
pathogenic germs namely: total and fecal coliforms, faecal streptococci, Salmonella and
Staphylococus aureus As well as spores of sulfito-reducing anaerobes. Madghessa has a low
microbial load in the range of 102 to 103 CFU / g for the total mesophilic flora. The
mesophilic and thermophilic lactic bacteria reach values of the order 104 CFU / g. On the
other hand, the number of yeasts and molds shows variability from zero to 103 CFU / g.
On the organoleptic level, Madghessa is a soft cheese, with a weak acid taste. The paste
of the cheese is elastic with pseudoplastic character when it is hot and becomes firm with the
cooling. Its smell and aroma are mainly of the lactic family.
Diplôme : Magistère En ligne : ../theses/agronomie/KHO7145.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10427 Caractérisation du fromage traditionnel algérien : Medeghissa [texte imprimé] / Ghania Khoualdi, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2017 . - 125 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Medeghissa fromage traditionnel enquête diagramme de fabrication fondu traditional cheese survey manufacturing diagram melted مدغيسة جبن تقليدي تحقيق ميداني مخطط الصناعة جبن ذائب Index. décimale : 640 Industrie Alimentaire Résumé : Medeghissa is a traditional Algerian cheese known among the Chaouia under its
original name Imedeghest. It is a melted cheese, prepared by cooking semi dry Klila in whole
milk from cow, goat or sheep, on low heat. The aim of our work is the characterization
Medeghissa basing on two integrated and dependent axes, namely a characterization by
means of a field survey carried out in the Wilaya of Oum El-Bouaghi and Affected 105
women of rural origin; And an experimental characterization of the collected samples from
farms and controlled manufactures (physicochemical, microbiological and sensorial
analyzes).
The cheese-making diagram was based on survey results and verified on the laboratory
scale. 84 women questioned know this cheese but its manufacture was limited on 3.8% of
them. Madghessa is eaten as a snack and appreciated for its elasticity and taste by all women
surveyed.
The manufactured Madghessa has a pH average of 4.82 ± 0.15 and an acidity of
0,41±0,15 g / 100 g. The recorded dry extract is 34.78 ± 1.2 g / 100 g. This result is similar to
that of the collected samples (33.64 ± 4.13 g / 100 g). This cheese has an average fat content
of 7.78 ± 1.99 g / 100 g and a protein level of 25.94 ± 4.53 g / 100 g. According to codex
alimentarius STAN A-6 (1978), this cheese can be classified under lean, soft cheese (MG / ES
<10%), HRED> 67%).
According to the microbiological analyzes on the different samples, the cheese has a
good hygienic quality marked by a total absence of the contamination indicator germs and
pathogenic germs namely: total and fecal coliforms, faecal streptococci, Salmonella and
Staphylococus aureus As well as spores of sulfito-reducing anaerobes. Madghessa has a low
microbial load in the range of 102 to 103 CFU / g for the total mesophilic flora. The
mesophilic and thermophilic lactic bacteria reach values of the order 104 CFU / g. On the
other hand, the number of yeasts and molds shows variability from zero to 103 CFU / g.
On the organoleptic level, Madghessa is a soft cheese, with a weak acid taste. The paste
of the cheese is elastic with pseudoplastic character when it is hot and becomes firm with the
cooling. Its smell and aroma are mainly of the lactic family.
Diplôme : Magistère En ligne : ../theses/agronomie/KHO7145.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10427 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité KHO/7145 KHO/7145 Thèse Bibliothèque principale Thèses Disponible
Titre : La coagulation du lait par l’extrait des fleurs de cardon (Cynara cardunculus). Type de document : texte imprimé Auteurs : Abdellah Zikiou, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2013 Importance : 119 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Fleurs de cardon agent coagulant succédané de présure interactions fromage à pâte molle
Cardoon flowers coagulant agent calf rennet substitute soft cheese زھور الخرشف بدیل البریزور عامل مخثر التفاعلات جبن طريIndex. décimale : 640 Industrie Alimentaire Résumé :
The aim of the present work is the preparation and the characterization of the cardoon flowers (Cynara cardunculus) extract, as well as the study of its potential use as a calf rennet substitute.
The work consisted of the coagulant agent extraction from flowers locally harvested, and of the characterization of the enzymatic extract obtained. The comparison between the cardoon floral extract and calf rennet, by studying its proteolytic activity and by approaching the interaction types implied in the gel formation. And finally the realization of production trials of a Brie type soft cheese and Camembert type in two local unites of cheese making.
Extraction diagram used allowed to have a coagulant extract containing mainly cardosines A and B. One milliliter of the prepared extract presents a coagulant activity of 3.23 UP and a power of 1/888. The optimum of its activity is noticed at pH 5, at a temperature of 60°C and at a CaCl2 concentration of 0/02 mole/liter of milk.
The proteolytic activity of this extract is nearly the double of the calf rennet. The study of interactions showed the importance of the hydrophobic, hydrogenic and calcic bonds in the cardosine gel formation.
Soft cheeses obtained with cardoon flowers extract present a better organoleptic quality, however, the yield is relatively weak.
Thus, we suggest the possibility of the substitution of calf rennet with cardoon flowers extract in the manufacturing of cheese, meanwhile considering the study of means for promoting a better cheese yield.Diplôme : Magistère En ligne : ../theses/agronomie/ZIK6357.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=6355 La coagulation du lait par l’extrait des fleurs de cardon (Cynara cardunculus). [texte imprimé] / Abdellah Zikiou, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2013 . - 119 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Fleurs de cardon agent coagulant succédané de présure interactions fromage à pâte molle
Cardoon flowers coagulant agent calf rennet substitute soft cheese زھور الخرشف بدیل البریزور عامل مخثر التفاعلات جبن طريIndex. décimale : 640 Industrie Alimentaire Résumé :
The aim of the present work is the preparation and the characterization of the cardoon flowers (Cynara cardunculus) extract, as well as the study of its potential use as a calf rennet substitute.
The work consisted of the coagulant agent extraction from flowers locally harvested, and of the characterization of the enzymatic extract obtained. The comparison between the cardoon floral extract and calf rennet, by studying its proteolytic activity and by approaching the interaction types implied in the gel formation. And finally the realization of production trials of a Brie type soft cheese and Camembert type in two local unites of cheese making.
Extraction diagram used allowed to have a coagulant extract containing mainly cardosines A and B. One milliliter of the prepared extract presents a coagulant activity of 3.23 UP and a power of 1/888. The optimum of its activity is noticed at pH 5, at a temperature of 60°C and at a CaCl2 concentration of 0/02 mole/liter of milk.
The proteolytic activity of this extract is nearly the double of the calf rennet. The study of interactions showed the importance of the hydrophobic, hydrogenic and calcic bonds in the cardosine gel formation.
Soft cheeses obtained with cardoon flowers extract present a better organoleptic quality, however, the yield is relatively weak.
Thus, we suggest the possibility of the substitution of calf rennet with cardoon flowers extract in the manufacturing of cheese, meanwhile considering the study of means for promoting a better cheese yield.Diplôme : Magistère En ligne : ../theses/agronomie/ZIK6357.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=6355 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité ZIK/6357 ZIK/6357 Thèse Bibliothèque principale Thèses Disponible PermalinkPermalink
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