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Auteur Leila Benatallah |
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Titre : Panification à base de blé tendre ou de riz-fèrole(sans gluten) : essai de prédiction de la qualité technologique par dissociation chimique des interactions impliquées Type de document : texte imprimé Auteurs : Aouatef Fetouhi, Auteur ; Leila Benatallah, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 110 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Pate pétrie interations moléculaires agents dissociant taux de dissociation
Kneaded paste,molecular interactions,agents dissociating, rate of dissociation
عجينة معجونة، تفاعلات جزئية،عوامل مفككة،نسبة التفكيكIndex. décimale : 640 Industrie Alimentaire Diplôme : Magistère En ligne : ../theses/agronomie/FET6550.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9667 Panification à base de blé tendre ou de riz-fèrole(sans gluten) : essai de prédiction de la qualité technologique par dissociation chimique des interactions impliquées [texte imprimé] / Aouatef Fetouhi, Auteur ; Leila Benatallah, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2014 . - 110 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Pate pétrie interations moléculaires agents dissociant taux de dissociation
Kneaded paste,molecular interactions,agents dissociating, rate of dissociation
عجينة معجونة، تفاعلات جزئية،عوامل مفككة،نسبة التفكيكIndex. décimale : 640 Industrie Alimentaire Diplôme : Magistère En ligne : ../theses/agronomie/FET6550.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9667 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité FET/6550 FET/6550 Thèse Bibliothèque principale Thèses Disponible
Titre : Panification sans gluten à base de riz et féverole : effet améliorant d’une adjonction combinée HPMC-Xanthane. Type de document : texte imprimé Auteurs : Souad Boulemkahel, Auteur ; Leila Benatallah, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 107 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 Pain sans gluten formule Riz-Féverole HPMC-Xanthane Méthodologie des Surfaces de Réponses volume spécifique analyse morphologique mathématique gluten-free bread Rice-Field Bean Formula Response Surface Methodology specific volume Analysis Morphological Mathematics منھجیة الاستجابة السطحیة ( كزانتان - HPMC) الصیغة أرز- فول خبز خالي من الغلوتین الحجم الكتلي التحلیل المورفولوجي الریاضي Index. décimale : 640 Industrie Alimentaire Résumé :
The aim of this study is the formulation of a gluten-free bread based on Rice and Field Bean flours, improved by the combination of two hydrocolloids (HPMC-Xanthane) intended for the food of the Algerian coeliaques patients. A physico-chemical and rheological characterization by the Chopin Alveograph of raw materials is realized. The Response Surface Methodology is used for the optimization of gluten-free breads. This required the use of a Central Composite Design (CCD) with two factors (HPMC-Xanthane) and five levels. The chosen response is specific volume (Vsp).The intervals of the rate HPMC-Xanthane used are respectively [ 0 - 4,5 ] % and [ 0 - 1 ] %. The
effects of the combination of these two hydrocolloids (HPMC-Xanthane) on baker quality of the gluten-free bread were studies. The points of checking are characterized by image analysis and sensory analysis. The baking tests of the (HPMC, Xanthane) couples gave breads with various specific volumes and crumb alveolation. The gluten-free breads given the Vsp closest to the common wheat witness (Vsp = 3,05 ± 0,08 cm3/g) are included in the optimal region with the highest contents of HPMC [ 3 - 4,5]% and the weak rates of Xanthane [ 0 - 0,55]%. Best Vsp are obtained by weak rates of Xanthane (< 0,5%) and levels raised in HPMC (> 3%). Principal Component Analysis (PCA) made it possible to obtain a classification of the breads structures according to their specific volumes and their heterogeneities. The test of classification per row of Friedman made it possible to classify our glutenfree breads optimum of the Formula Rice-Field Bean in first position after the common wheat witness. Our optimum bread is darker and present ""a bread corn flavor"" less intense than the witness corn. But, it shows the same regularity of the cells as this witness corn.Note de contenu :
Annexes.Diplôme : Magistère En ligne : ../theses/agronomie/BOU6549.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9664 Panification sans gluten à base de riz et féverole : effet améliorant d’une adjonction combinée HPMC-Xanthane. [texte imprimé] / Souad Boulemkahel, Auteur ; Leila Benatallah, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2014 . - 107 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologies Alimentaires: Sciences Alimentaires Pain sans gluten formule Riz-Féverole HPMC-Xanthane Méthodologie des Surfaces de Réponses volume spécifique analyse morphologique mathématique gluten-free bread Rice-Field Bean Formula Response Surface Methodology specific volume Analysis Morphological Mathematics منھجیة الاستجابة السطحیة ( كزانتان - HPMC) الصیغة أرز- فول خبز خالي من الغلوتین الحجم الكتلي التحلیل المورفولوجي الریاضي Index. décimale : 640 Industrie Alimentaire Résumé :
The aim of this study is the formulation of a gluten-free bread based on Rice and Field Bean flours, improved by the combination of two hydrocolloids (HPMC-Xanthane) intended for the food of the Algerian coeliaques patients. A physico-chemical and rheological characterization by the Chopin Alveograph of raw materials is realized. The Response Surface Methodology is used for the optimization of gluten-free breads. This required the use of a Central Composite Design (CCD) with two factors (HPMC-Xanthane) and five levels. The chosen response is specific volume (Vsp).The intervals of the rate HPMC-Xanthane used are respectively [ 0 - 4,5 ] % and [ 0 - 1 ] %. The
effects of the combination of these two hydrocolloids (HPMC-Xanthane) on baker quality of the gluten-free bread were studies. The points of checking are characterized by image analysis and sensory analysis. The baking tests of the (HPMC, Xanthane) couples gave breads with various specific volumes and crumb alveolation. The gluten-free breads given the Vsp closest to the common wheat witness (Vsp = 3,05 ± 0,08 cm3/g) are included in the optimal region with the highest contents of HPMC [ 3 - 4,5]% and the weak rates of Xanthane [ 0 - 0,55]%. Best Vsp are obtained by weak rates of Xanthane (< 0,5%) and levels raised in HPMC (> 3%). Principal Component Analysis (PCA) made it possible to obtain a classification of the breads structures according to their specific volumes and their heterogeneities. The test of classification per row of Friedman made it possible to classify our glutenfree breads optimum of the Formula Rice-Field Bean in first position after the common wheat witness. Our optimum bread is darker and present ""a bread corn flavor"" less intense than the witness corn. But, it shows the same regularity of the cells as this witness corn.Note de contenu :
Annexes.Diplôme : Magistère En ligne : ../theses/agronomie/BOU6549.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9664 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/6549 BOU/6549 Thèse Bibliothèque principale Thèses Disponible
Titre : Panification sans gluten : Recherche de corrélations entre les aptitudes technologiques et les interactions moléculaires mises en œuvre. Type de document : texte imprimé Auteurs : Aouatef Fetouhi, Auteur ; Leila Benatallah, Directeur de thèse ; Mohammed Nasreddine Zidoune, Directeur de thèse Mention d'édition : 14/10/2021 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2021 Importance : 233 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire:Sciences Alimentaires Sans gluten gluten pâtes à panifier comportement biophysique interactions moléculaires propriétés rhéologiques aptitudes technologiques FT-IR FT-Raman Gluten free bread doughs biophysical behavior molecular interactions rheological properties technological skills خالي من الغلوتین الغلوتین العجائن القابلة للخبز السلوك البیوفیزیائي التفاعلات الجزیئیة الخصائص
الانسیابیة القدرات التكنولوجیةIndex. décimale : 640 Industrie Alimentaire Résumé :
This work aims to locate at the structural and molecular scale the rheological and technological responses of gluten-free bread doughs compared to those control of soft wheat in order to know the molecular interactions involved and to know how to exploit them. The rheological properties of the doughs as well as the technological properties of their breads were estimated. The response surfaces methodology was used for the optimization of the methodology of chemical dissociation of molecular interactions. The validation of the latter was carried out by a classification test of bread doughs of différent qualities followed by a statistical test of correlation between the dissociation rates of doughs and their rheological and technological quality parameters. The effect of molecular interactions on the rheological behavior of doughs was approached by the inhibition of S-S bridges formation by NEMI and the dissociation of hydrophobic interactions by SDS. This same principle was followed for the study of the impact of molecular interactions on the establishment of gluten-free bread dough. The structural mechanism of gluten-free bread doughs development was studied by FT-IR and FT-Raman spectroscopie methods. Gluten-free doughs show higher elastic behavior than that of soft wheat, thus inducing their low viscoelasticity. The optimum SDS and P-mercaptoethanol concentration ranges allowing a maximum dissociating effect are respectively [0-3.5]% and [0-0.007] M for 60 min of contact at rest between dough and dissociating solution. The highest dissociation rates are noted respectively for Maize- Field bean, Rice- Field Bean, Soft wheat dough type 1 and then type 2. The low viscoelasticity of gluten-free doughs is the resuit of their poor ability to develop S-S bridges and hydrophobic interactions. Hydrophobic interactions participate in the formation of gluten-free matrices more than S-S bridges. The mechanism for the formation of gluten-free protein network was based on the formation of P-sheet and a-helix structures to the détriment of P-turns. This is favored by the strong absorption of water during the long kneading time. Gluten-free proteins are characterized by a strong tendency to form S-S bridges of unstable conformations. The latter condition the distribution of secondary structures involved in the maintenance of gluten-free protein networks and consequently the solid character and the low viscoelasticity of their doughs. The strong ability of starches in gluten-free ingrédients to group in a crystalline form conditions the strong structuring and strong folding of their protein networks.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/FET7832.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11664 Panification sans gluten : Recherche de corrélations entre les aptitudes technologiques et les interactions moléculaires mises en œuvre. [texte imprimé] / Aouatef Fetouhi, Auteur ; Leila Benatallah, Directeur de thèse ; Mohammed Nasreddine Zidoune, Directeur de thèse . - 14/10/2021 . - جامعة الإخوة منتوري قسنطينة, 2021 . - 233 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire:Sciences Alimentaires Sans gluten gluten pâtes à panifier comportement biophysique interactions moléculaires propriétés rhéologiques aptitudes technologiques FT-IR FT-Raman Gluten free bread doughs biophysical behavior molecular interactions rheological properties technological skills خالي من الغلوتین الغلوتین العجائن القابلة للخبز السلوك البیوفیزیائي التفاعلات الجزیئیة الخصائص
الانسیابیة القدرات التكنولوجیةIndex. décimale : 640 Industrie Alimentaire Résumé :
This work aims to locate at the structural and molecular scale the rheological and technological responses of gluten-free bread doughs compared to those control of soft wheat in order to know the molecular interactions involved and to know how to exploit them. The rheological properties of the doughs as well as the technological properties of their breads were estimated. The response surfaces methodology was used for the optimization of the methodology of chemical dissociation of molecular interactions. The validation of the latter was carried out by a classification test of bread doughs of différent qualities followed by a statistical test of correlation between the dissociation rates of doughs and their rheological and technological quality parameters. The effect of molecular interactions on the rheological behavior of doughs was approached by the inhibition of S-S bridges formation by NEMI and the dissociation of hydrophobic interactions by SDS. This same principle was followed for the study of the impact of molecular interactions on the establishment of gluten-free bread dough. The structural mechanism of gluten-free bread doughs development was studied by FT-IR and FT-Raman spectroscopie methods. Gluten-free doughs show higher elastic behavior than that of soft wheat, thus inducing their low viscoelasticity. The optimum SDS and P-mercaptoethanol concentration ranges allowing a maximum dissociating effect are respectively [0-3.5]% and [0-0.007] M for 60 min of contact at rest between dough and dissociating solution. The highest dissociation rates are noted respectively for Maize- Field bean, Rice- Field Bean, Soft wheat dough type 1 and then type 2. The low viscoelasticity of gluten-free doughs is the resuit of their poor ability to develop S-S bridges and hydrophobic interactions. Hydrophobic interactions participate in the formation of gluten-free matrices more than S-S bridges. The mechanism for the formation of gluten-free protein network was based on the formation of P-sheet and a-helix structures to the détriment of P-turns. This is favored by the strong absorption of water during the long kneading time. Gluten-free proteins are characterized by a strong tendency to form S-S bridges of unstable conformations. The latter condition the distribution of secondary structures involved in the maintenance of gluten-free protein networks and consequently the solid character and the low viscoelasticity of their doughs. The strong ability of starches in gluten-free ingrédients to group in a crystalline form conditions the strong structuring and strong folding of their protein networks.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/FET7832.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11664 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité FET/7832 FET/7832 Thèse Bibliothèque principale Thèses Disponible
Titre : Panification traditionnelle sans gluten type Khobz eddar : formulation avec améliorants naturels. Type de document : texte imprimé Auteurs : Hayat Bourekoua, Auteur ; Leila Benatallah, Directeur de thèse ; Renata Róźylo, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2018 Importance : 147 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Pain khobz eddar sans gluten traitement hydro-thermique amidons/hydrocolloїdes graines de grenade feuilles de Moringa qualité technologique qualité nutritionnelle khobz eddar bread gluten-free hydrothermal treatment starches/hydrocolloides pomegranate seeds Moringa leaves technological quality nutritional quality خبز خبز الدار بدون الغلوتين المعالجة الحرارية المائية النشا / الأصماغ الغروانية بذور الرمان أوراق المورينجا النوعية التكنولوجية النوعية الغذائية Index. décimale : 640 Industrie Alimentaire Résumé : The traditional bread khobz eddar is an important food for the Algerian population, due to the fact that it is a homemade product produced using natural ingredients. Developing this product with gluten-free ingredients for celiac patients is a challenge that deserves to be investigated. The aim of this study was to develop a natural gluten-free product for Algerian celiac patients based on the traditional khobz eddar bread flow diagram. Hydro-thermal treatment, starches (tapioca and corn) and hydrocolloїds (agar-agar, carob gum and arabic gum)
as well as Moringa leaves and pomegranate seed powder are studied for their improving potential of the physical, sensory and nutritional characteristics of gluten-free khobz eddar bread type. The household’s survey in the commune of Constantine allowed to establish the flow diagram of the targeted bread. The response surface methodology optimized gluten-free production based on a rice/Fieldbeans and corn/Fieldbeans formula, improved by a treated rice and treated corn, respectively. The results showed a better volume and hardness of corn-based
bread compared to that of rice. On the other hand, the sensory results depicted a better appreciation of rice-based bread than that of corn. The approach through a definitive screening design was used to locate the effect of starch/hydrocolloids interactions on the technological quality of gluten-free bread based on the rice/Fieldbeans formula. The effect of additive interactions has been reported and optimum bread has been technologically and sensorly characterized. The results show that gum arabic has an improving effect on all the quality parameters. Two types of plant ingredients were used to enrich gluten-free bread, pomegranate
seed powder and Moringa leaf powder, with different levels (0, 2.5, 5, 7.5, 10% w/w). The technological and sensory quality was evaluated. The assay of total polyphenols and the determination of antioxidant activity by different methods were performed. The results reported optimums with additions of 7.5% of the pomegranate seed powder and 2.5% of the Moringa leaf powder. The results obtained in the different parts of this study are of high interest and deserve to be developed and a complementary work has been done in order to diversify the
gluten-free formulation. Combinations between improvers were carried out, three types of formulations were proposed: a first combination of treated rice and different levels of gum arabic (0.5, 1 and 1.5%), a second one with treated rice combined with three levels of the Pomegranate seed powder (2.5, 5 and 7.5%) and a third one between processed rice and three levels of Moringa leaf powder (2.5, 5 and 7.5%). The main results indicate that for all combinations, the specific volume increased significantly (p < 0.05) compared to optimum breads with single improvers and gluten-free control bread. The best results for texture parameters are thus obtained with gluten-free breads made by incorporating improvers in combination. The best combination between improvers is obtained with treated rice and 1.5% of arabic gum, then comes the combination of rice treated with 5% of the seed powder of pomegranates and finally the combination of rice treated with 2.5 % of the powder from Moringa leaves.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BOU7252.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10844 Panification traditionnelle sans gluten type Khobz eddar : formulation avec améliorants naturels. [texte imprimé] / Hayat Bourekoua, Auteur ; Leila Benatallah, Directeur de thèse ; Renata Róźylo, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2018 . - 147 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Pain khobz eddar sans gluten traitement hydro-thermique amidons/hydrocolloїdes graines de grenade feuilles de Moringa qualité technologique qualité nutritionnelle khobz eddar bread gluten-free hydrothermal treatment starches/hydrocolloides pomegranate seeds Moringa leaves technological quality nutritional quality خبز خبز الدار بدون الغلوتين المعالجة الحرارية المائية النشا / الأصماغ الغروانية بذور الرمان أوراق المورينجا النوعية التكنولوجية النوعية الغذائية Index. décimale : 640 Industrie Alimentaire Résumé : The traditional bread khobz eddar is an important food for the Algerian population, due to the fact that it is a homemade product produced using natural ingredients. Developing this product with gluten-free ingredients for celiac patients is a challenge that deserves to be investigated. The aim of this study was to develop a natural gluten-free product for Algerian celiac patients based on the traditional khobz eddar bread flow diagram. Hydro-thermal treatment, starches (tapioca and corn) and hydrocolloїds (agar-agar, carob gum and arabic gum)
as well as Moringa leaves and pomegranate seed powder are studied for their improving potential of the physical, sensory and nutritional characteristics of gluten-free khobz eddar bread type. The household’s survey in the commune of Constantine allowed to establish the flow diagram of the targeted bread. The response surface methodology optimized gluten-free production based on a rice/Fieldbeans and corn/Fieldbeans formula, improved by a treated rice and treated corn, respectively. The results showed a better volume and hardness of corn-based
bread compared to that of rice. On the other hand, the sensory results depicted a better appreciation of rice-based bread than that of corn. The approach through a definitive screening design was used to locate the effect of starch/hydrocolloids interactions on the technological quality of gluten-free bread based on the rice/Fieldbeans formula. The effect of additive interactions has been reported and optimum bread has been technologically and sensorly characterized. The results show that gum arabic has an improving effect on all the quality parameters. Two types of plant ingredients were used to enrich gluten-free bread, pomegranate
seed powder and Moringa leaf powder, with different levels (0, 2.5, 5, 7.5, 10% w/w). The technological and sensory quality was evaluated. The assay of total polyphenols and the determination of antioxidant activity by different methods were performed. The results reported optimums with additions of 7.5% of the pomegranate seed powder and 2.5% of the Moringa leaf powder. The results obtained in the different parts of this study are of high interest and deserve to be developed and a complementary work has been done in order to diversify the
gluten-free formulation. Combinations between improvers were carried out, three types of formulations were proposed: a first combination of treated rice and different levels of gum arabic (0.5, 1 and 1.5%), a second one with treated rice combined with three levels of the Pomegranate seed powder (2.5, 5 and 7.5%) and a third one between processed rice and three levels of Moringa leaf powder (2.5, 5 and 7.5%). The main results indicate that for all combinations, the specific volume increased significantly (p < 0.05) compared to optimum breads with single improvers and gluten-free control bread. The best results for texture parameters are thus obtained with gluten-free breads made by incorporating improvers in combination. The best combination between improvers is obtained with treated rice and 1.5% of arabic gum, then comes the combination of rice treated with 5% of the seed powder of pomegranates and finally the combination of rice treated with 2.5 % of the powder from Moringa leaves.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BOU7252.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10844 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/7252 BOU/7252 Thèse Bibliothèque principale Thèses Disponible Pâtes alimentaires sans gluten traditionnelles type « Rechta » : formulation avec améliorants naturels. / Ahlem Dib
Titre : Pâtes alimentaires sans gluten traditionnelles type « Rechta » : formulation avec améliorants naturels. Type de document : texte imprimé Auteurs : Ahlem Dib, Auteur ; Leila Benatallah, Directeur de thèse Mention d'édition : 11/04/2021 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2021 Importance : 303 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : pâte sans gluten traitement hydro-thermique hydrocolloïdes gomme de guar albumines d’œufs graines de grenade châtaigne qualité technologique qualité nutritionnelle gluten free pasta hydrothermal treatment guar gum egg albumins pomegranate seeds chestnut technological quality nutritional quality عجينة بدون غلوتين المعالجة الحرارية المائية الاصماغ صمغ الغوار بروتبن البيض بدور الرمان الكستناء النوعية التكنلوجية النوعية الغدائية Index. décimale : 640 Industrie Alimentaire Résumé :
The objective of this study was to diversify the diet of Algerian celiac patients through the manufacture of traditional laminated pasta type ""Rechta"". The use of hydro-thermally treated flours, the addition of hydrocolloids (guar gum and albumin eggs) as well as pomegranate seeds and chestnut flour aimed at improving the technological, organoleptic and nutritional properties of gluten-free pasta. The household’s survey in the commune of Constantine allowed to establish the flow diagram of the targeted pasta. The response surface methodology optimized gluten-free production based on corn-field bean formula improved by a treated corn (TC) and rice-field bean formula improved by a treated rice (TR), guar gum (GG) and egg albumin (EA) respectively. Two types of plant ingredients were used to enrich the best optimal pasta type ""Rechta"" from the FRF, pomegranate seed powder (PSP) and chestnut flour (CF) with different levels: (0 ; 2.5 ; 5 ; 7.5 ; 10 ; 12.5 % w/w) et (0 ; 10 ; 20 ; 30 ; 40 ; 50 % w/w) respectively. The technological and sensory quality was assessed. The phenolic acid profile and the evaluation of antioxidant activity were performed. The results obtained for the hydro-thermal treatment indicate low cooking losses (9.49 %) and better firmness (339.85 N) for the formula (FTR-F) compared to that of the formula (FTC-F) with (11.03 %) and (313.03 N) respectively. The sensory results depicted a better appreciation of rice-based pasta than that of corn. The technological results obtained for the hydrocolloids (GG, EA) indicate good culinary and textural aptitudes with (8.98 % cooking losses and 385.10 N of firmness for the case of GG and 9.45 % cooking losses and 354. 78 N of firmness for the case of EA) against respectively (14.45 % cooking losses and 294.25 N of firmness) for the control gluten-free pasta. The microstructure of optima’s gluten free pastas from FRF indicated that the incorporation of guar gum resulted in a more homogeneous and smooth structure with good ability to integrate starch granules into a gluten-free matrix compared to other improved pastas (treated rice or egg albumins). The results of the technological and sensory characteristics of the optima’s gluten-free pastas compared to the control wheat pasta indicate that the guar gum exhibits a more significant improving effect (p < 0.05) on all quality parameters. Optimal GF pasta 3 (FRF-GG) was ranked first after the wheat control pasta. It was therefore retained for the work of nutritional enrichment. Enrichment in PSP and CF indicates both improved antioxidant properties and changes in the technological and sensory quality of gluten-free pasta. Consideration of the results of the technological, sensory and nutritional characterization made it possible to select an optimum with 7.5 % for the PSP and an optimum of 30 % for the CF.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/DIB7778.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11612 Pâtes alimentaires sans gluten traditionnelles type « Rechta » : formulation avec améliorants naturels. [texte imprimé] / Ahlem Dib, Auteur ; Leila Benatallah, Directeur de thèse . - 11/04/2021 . - جامعة الإخوة منتوري قسنطينة, 2021 . - 303 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : pâte sans gluten traitement hydro-thermique hydrocolloïdes gomme de guar albumines d’œufs graines de grenade châtaigne qualité technologique qualité nutritionnelle gluten free pasta hydrothermal treatment guar gum egg albumins pomegranate seeds chestnut technological quality nutritional quality عجينة بدون غلوتين المعالجة الحرارية المائية الاصماغ صمغ الغوار بروتبن البيض بدور الرمان الكستناء النوعية التكنلوجية النوعية الغدائية Index. décimale : 640 Industrie Alimentaire Résumé :
The objective of this study was to diversify the diet of Algerian celiac patients through the manufacture of traditional laminated pasta type ""Rechta"". The use of hydro-thermally treated flours, the addition of hydrocolloids (guar gum and albumin eggs) as well as pomegranate seeds and chestnut flour aimed at improving the technological, organoleptic and nutritional properties of gluten-free pasta. The household’s survey in the commune of Constantine allowed to establish the flow diagram of the targeted pasta. The response surface methodology optimized gluten-free production based on corn-field bean formula improved by a treated corn (TC) and rice-field bean formula improved by a treated rice (TR), guar gum (GG) and egg albumin (EA) respectively. Two types of plant ingredients were used to enrich the best optimal pasta type ""Rechta"" from the FRF, pomegranate seed powder (PSP) and chestnut flour (CF) with different levels: (0 ; 2.5 ; 5 ; 7.5 ; 10 ; 12.5 % w/w) et (0 ; 10 ; 20 ; 30 ; 40 ; 50 % w/w) respectively. The technological and sensory quality was assessed. The phenolic acid profile and the evaluation of antioxidant activity were performed. The results obtained for the hydro-thermal treatment indicate low cooking losses (9.49 %) and better firmness (339.85 N) for the formula (FTR-F) compared to that of the formula (FTC-F) with (11.03 %) and (313.03 N) respectively. The sensory results depicted a better appreciation of rice-based pasta than that of corn. The technological results obtained for the hydrocolloids (GG, EA) indicate good culinary and textural aptitudes with (8.98 % cooking losses and 385.10 N of firmness for the case of GG and 9.45 % cooking losses and 354. 78 N of firmness for the case of EA) against respectively (14.45 % cooking losses and 294.25 N of firmness) for the control gluten-free pasta. The microstructure of optima’s gluten free pastas from FRF indicated that the incorporation of guar gum resulted in a more homogeneous and smooth structure with good ability to integrate starch granules into a gluten-free matrix compared to other improved pastas (treated rice or egg albumins). The results of the technological and sensory characteristics of the optima’s gluten-free pastas compared to the control wheat pasta indicate that the guar gum exhibits a more significant improving effect (p < 0.05) on all quality parameters. Optimal GF pasta 3 (FRF-GG) was ranked first after the wheat control pasta. It was therefore retained for the work of nutritional enrichment. Enrichment in PSP and CF indicates both improved antioxidant properties and changes in the technological and sensory quality of gluten-free pasta. Consideration of the results of the technological, sensory and nutritional characterization made it possible to select an optimum with 7.5 % for the PSP and an optimum of 30 % for the CF.
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Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/DIB7778.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11612 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité DIB/7778 DIB/7778 Thèse Bibliothèque principale Thèses Disponible PermalinkPermalinkPermalink
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