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Titre : Restauration scolaire : organisation, qualité nutritionnelle et perspectives d’amélioration. Type de document : texte imprimé Auteurs : Lynda Benatallah - Yagoubi, Auteur ; Lahcène Nezzal, Directeur de thèse Mention d'édition : 19/04/2018 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2018 Importance : 162 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Nutrition Humaine: Sciences Alimentaires restauration scolaire organisation qualité nutritionnelle élèves Algérie school meals organization nutritional quality pupils Algeria التغذية المدرسية التنظيم الجودة الغذائية التلاميذ الجزائر Index. décimale : 640 Industrie Alimentaire Résumé :
School meals (RS) must provide meals to students in order to increase the schooling rate, improve their diet and academic performance. In Algeria, the number of school canteens has grown significantly. The number of student beneficiaries exceeded 4 million in 2013. The objective of this study was to realize an inventory of the RS with a description of the different structures and the nutritional quality of the food offered and propose improvement tools for RS officials. We conducted a case study to better understand the organization as it exists in the RS. It is a qualitative approach with a descriptive aim in school canteens in Constantine during the school year 2007/08. We used a questionnaire of 3 components: - Part 1: Description of the premises, the organization and the functioning of the RS informed by interview of the managers and the kitchen staff. ; - Part 2: Evaluation of the nutritional quality of the meals offered after the daily consumption sheets have been analyzed; - Part 3: Knowledge of students' opinion of RS by means of a questionnaire completed by the RS beneficiaries. For the canteens, three situations are noted: those who propose hot meals prepared on the spot, those which propose cold meals and those which propose hot meals served by a central kitchen. For the CEM and the high schools, it is about hot meal prepared on the spot. School kitchens are like home cooking, and dining rooms are classrooms that do not meet the requirements. Hot meals consist of a main course, an animal product and a dessert plus / minus one entry. The presence of the five food groups in the average ration was noted.
Cold meals consist of bread, an animal product and a fruit. The energy, protein and iron contributions meet the recommendations in most cases. Those with calcium and vitamin A are insufficient. In high schools, the distribution of major nutrients in the energy intake of the rations proposed is imbalanced, the share of lipids is higher at the expense of that of carbohydrates. More than half of the students are satisfied with the quality and quantity of the food offered, however, they are not satisfied with the atmosphere in which the meal is consumed (noise). It is possible to improve offers by offering more dairy products and fruits and vegetables. The noise problem in the canteen can be minimized if the supervisors ensure the education of good eating habits to students.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BEN7559.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11397 Restauration scolaire : organisation, qualité nutritionnelle et perspectives d’amélioration. [texte imprimé] / Lynda Benatallah - Yagoubi, Auteur ; Lahcène Nezzal, Directeur de thèse . - 19/04/2018 . - جامعة الإخوة منتوري قسنطينة, 2018 . - 162 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Nutrition Humaine: Sciences Alimentaires restauration scolaire organisation qualité nutritionnelle élèves Algérie school meals organization nutritional quality pupils Algeria التغذية المدرسية التنظيم الجودة الغذائية التلاميذ الجزائر Index. décimale : 640 Industrie Alimentaire Résumé :
School meals (RS) must provide meals to students in order to increase the schooling rate, improve their diet and academic performance. In Algeria, the number of school canteens has grown significantly. The number of student beneficiaries exceeded 4 million in 2013. The objective of this study was to realize an inventory of the RS with a description of the different structures and the nutritional quality of the food offered and propose improvement tools for RS officials. We conducted a case study to better understand the organization as it exists in the RS. It is a qualitative approach with a descriptive aim in school canteens in Constantine during the school year 2007/08. We used a questionnaire of 3 components: - Part 1: Description of the premises, the organization and the functioning of the RS informed by interview of the managers and the kitchen staff. ; - Part 2: Evaluation of the nutritional quality of the meals offered after the daily consumption sheets have been analyzed; - Part 3: Knowledge of students' opinion of RS by means of a questionnaire completed by the RS beneficiaries. For the canteens, three situations are noted: those who propose hot meals prepared on the spot, those which propose cold meals and those which propose hot meals served by a central kitchen. For the CEM and the high schools, it is about hot meal prepared on the spot. School kitchens are like home cooking, and dining rooms are classrooms that do not meet the requirements. Hot meals consist of a main course, an animal product and a dessert plus / minus one entry. The presence of the five food groups in the average ration was noted.
Cold meals consist of bread, an animal product and a fruit. The energy, protein and iron contributions meet the recommendations in most cases. Those with calcium and vitamin A are insufficient. In high schools, the distribution of major nutrients in the energy intake of the rations proposed is imbalanced, the share of lipids is higher at the expense of that of carbohydrates. More than half of the students are satisfied with the quality and quantity of the food offered, however, they are not satisfied with the atmosphere in which the meal is consumed (noise). It is possible to improve offers by offering more dairy products and fruits and vegetables. The noise problem in the canteen can be minimized if the supervisors ensure the education of good eating habits to students.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BEN7559.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11397 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEN/7559 BEN/7559 Thèse Bibliothèque principale Thèses Disponible
Titre : Couscous : enqu¼te de consommation à Constantine fabrication artisanale et qualité Type de document : texte imprimé Auteurs : Meriem Derouiche ép Belamri ; Univ. de Constantine, Éditeur scientifique ; H. Namoune, Directeur de thèse Année de publication : 2003 Importance : 125 f. Note générale : 1 Disponible à la salle de recherche
2 Disponibles au magasin de la bibliothèque centraleLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Gonflement Enqu¼te Couscous Semoule Temps de cuisson Consommation Qualité nutritionnelle Qualité Culinaire Fabrication Analyse sensorielle Index. décimale : 640 Industrie Alimentaire Permalink : index.php?lvl=notice_display&id=4449 Couscous : enqu¼te de consommation à Constantine fabrication artisanale et qualité [texte imprimé] / Meriem Derouiche ép Belamri ; Univ. de Constantine, Éditeur scientifique ; H. Namoune, Directeur de thèse . - 2003 . - 125 f.
1 Disponible à la salle de recherche
2 Disponibles au magasin de la bibliothèque centrale
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Gonflement Enqu¼te Couscous Semoule Temps de cuisson Consommation Qualité nutritionnelle Qualité Culinaire Fabrication Analyse sensorielle Index. décimale : 640 Industrie Alimentaire Permalink : index.php?lvl=notice_display&id=4449 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité DER/3900 DER/3900 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.
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 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité DIB/7778 DIB/7778 Thèse Bibliothèque principale Thèses Disponible
