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Partager le résultat de cette recherche Interroger des sources externesEnquête sur le couscous et effets de quelques paramètres sur sa qualité et sur le phénomène d’agglomération humide de la semoule de blé dur, de la farine d’orge et de farines sans gluten (maïs, sarrasin, quinoa, amarante et manioc). / Loucif Chemache
Titre : Enquête sur le couscous et effets de quelques paramètres sur sa qualité et sur le phénomène d’agglomération humide de la semoule de blé dur, de la farine d’orge et de farines sans gluten (maïs, sarrasin, quinoa, amarante et manioc). Type de document : texte imprimé Auteurs : Loucif Chemache, Auteur ; Hacène Namoune, Directeur de thèse ; Driss Oulahna, Directeur de thèse Mention d'édition : 23 septembre 2020 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2020 Importance : 192 f. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologies Alimentaires: Sciences Alimentaires Enquête couscous artisanal agglomération humide semoule de blé dur farine d’orge farines sans gluten Survey traditional couscous wet agglomeration durum wheat semolina barley flour gluten-free flours الاستبيان الكسكس التقليدي تكتل رطب سميد القمح الصلب دقيق الشعير دقيق خال من الغلوتين Index. décimale : 640 Industrie Alimentaire Résumé :
The objective of this thesis is to study some conditions of manufacture of traditional couscous. To meet this objective, the study is organized around two main parts; a survey in the Northeast region of Algeria on the manufacture, preparation and consumption of artisanal couscous and the study of three practices identified during the survey (study of the effect of the addition of flour soft wheat with durum wheat semolina and barley flour, the addition of salt in the moist water of hydration and the agglomeration of gluten-free flours (corn, amaranth and buckwheat flours, quinoa and cassava)). Rheological properties during wet agglomeration were analyzed by the evolution of mean torque under water addition and shearing conditions using a Caleva® mixer torque rheometer. Mi-Pro® high shear granulator has been used to produce wet agglomerates, which were characterized by fraction distribution, water content, density, and agglomeration yield. After studying the granulability of gluten-free flours on the granulator scale, rolling tests of these flours were carried out according to the artisanal procedure. The data collected through the survey allowed us to design a traditional couscous-making diagram and several practices were listed as key operations that could greatly influence the quality of couscous. Among these practices, (i) the pre-cooking of the coarse semolina, (ii) the use of salted water as a hydration liquid, (iii) the addition of wheat flour or cornstarch during the finishing step, (iv) combined drying with shade and sun. The addition of wheat flour (WF) to wheat semolina (WS) and barley flour (FO) presents rheological profiles accentuating the cohesive-adhesive inter-granule effect. The optimum rate of the liquid (for maximum cohesion developed) depends on the studied effects: optimal ratio L/S tends to decrease with the salinity and to increase after addition of the FBT. The salinity of the hydration liquid decreases the inter-granular cohesion during solid-liquid mixing (effect on the liquid surface tension and the wettability of the solids) and results in the production of less dense agglomerates of large sizes. The granulation tests of gluten-free flours have demonstrated the technological feasibility of their transformation into couscous grains either at the laboratory scale or at the artisanal scale, except for cassava flour, which does not agglomerate under water addition and shearing conditions. Sensory analysis have shown that manufactured gluten-free couscous have acceptable scores for all organoleptic attributes except for amaranth couscous which has been ranked last due its very sticky nature and less firm texture.Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/CHE7657.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11491 Enquête sur le couscous et effets de quelques paramètres sur sa qualité et sur le phénomène d’agglomération humide de la semoule de blé dur, de la farine d’orge et de farines sans gluten (maïs, sarrasin, quinoa, amarante et manioc). [texte imprimé] / Loucif Chemache, Auteur ; Hacène Namoune, Directeur de thèse ; Driss Oulahna, Directeur de thèse . - 23 septembre 2020 . - جامعة الإخوة منتوري قسنطينة, 2020 . - 192 f.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologies Alimentaires: Sciences Alimentaires Enquête couscous artisanal agglomération humide semoule de blé dur farine d’orge farines sans gluten Survey traditional couscous wet agglomeration durum wheat semolina barley flour gluten-free flours الاستبيان الكسكس التقليدي تكتل رطب سميد القمح الصلب دقيق الشعير دقيق خال من الغلوتين Index. décimale : 640 Industrie Alimentaire Résumé :
The objective of this thesis is to study some conditions of manufacture of traditional couscous. To meet this objective, the study is organized around two main parts; a survey in the Northeast region of Algeria on the manufacture, preparation and consumption of artisanal couscous and the study of three practices identified during the survey (study of the effect of the addition of flour soft wheat with durum wheat semolina and barley flour, the addition of salt in the moist water of hydration and the agglomeration of gluten-free flours (corn, amaranth and buckwheat flours, quinoa and cassava)). Rheological properties during wet agglomeration were analyzed by the evolution of mean torque under water addition and shearing conditions using a Caleva® mixer torque rheometer. Mi-Pro® high shear granulator has been used to produce wet agglomerates, which were characterized by fraction distribution, water content, density, and agglomeration yield. After studying the granulability of gluten-free flours on the granulator scale, rolling tests of these flours were carried out according to the artisanal procedure. The data collected through the survey allowed us to design a traditional couscous-making diagram and several practices were listed as key operations that could greatly influence the quality of couscous. Among these practices, (i) the pre-cooking of the coarse semolina, (ii) the use of salted water as a hydration liquid, (iii) the addition of wheat flour or cornstarch during the finishing step, (iv) combined drying with shade and sun. The addition of wheat flour (WF) to wheat semolina (WS) and barley flour (FO) presents rheological profiles accentuating the cohesive-adhesive inter-granule effect. The optimum rate of the liquid (for maximum cohesion developed) depends on the studied effects: optimal ratio L/S tends to decrease with the salinity and to increase after addition of the FBT. The salinity of the hydration liquid decreases the inter-granular cohesion during solid-liquid mixing (effect on the liquid surface tension and the wettability of the solids) and results in the production of less dense agglomerates of large sizes. The granulation tests of gluten-free flours have demonstrated the technological feasibility of their transformation into couscous grains either at the laboratory scale or at the artisanal scale, except for cassava flour, which does not agglomerate under water addition and shearing conditions. Sensory analysis have shown that manufactured gluten-free couscous have acceptable scores for all organoleptic attributes except for amaranth couscous which has been ranked last due its very sticky nature and less firm texture.Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/CHE7657.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11491 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité CHE/7657 CHE/7657 Thèse Bibliothèque principale Thèses Disponible
Titre : Enquête sur la situation de la filière viande rouge à El-Bayadh Type de document : texte imprimé Auteurs : Houari Boumediene Abdelouaheb, Auteur ; F Chehat, Directeur de thèse Mention d'édition : 19 Avril 2009 Editeur : Constantine : Université Mentouri Constantine Année de publication : 2009 Importance : 59 f. Format : 31 cm Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires et Nutrition: Alimentation, Nutrition et Santé enquête viande rouge boucher abattoir survey red meat butchers slaughterhouse تحقيق لحوم حمراء الجزارين مذبح Index. décimale : 640 Industrie Alimentaire Résumé : The red meat sector in El-Bayadh is in bad status and knows several problems:
- absence of standards,- The absence of hygienic slaughtering practices,-the lack of modern equipment, inadequate cold chain - Lack of adequate legislation and a system of traceability. In terms of distribution, transportation and consumption,
-low-institutional coordination and intersectoral -The embryonic movement,
and to protect the health of consumers, a fast and direct intervention is required too, about the different stages and segments including the links stronger butchers and slaughterhouse - Encourage and support associations.- improve sanitary conditions for slaughterhouses. - Establish a national map location of slaughterhouses according to market cattle. - Strengthening institutional capacity of local (municipal health offices, asset management slaughterhouse commune).-Encourage the butchers' union to be more active -Do regular inspections -Organize regular study days on the track and these various stagesNote de contenu : Annexe. Diplôme : Post-graduation spécialisée En ligne : ../theses/agronomie/ABD5569.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=5878 Enquête sur la situation de la filière viande rouge à El-Bayadh [texte imprimé] / Houari Boumediene Abdelouaheb, Auteur ; F Chehat, Directeur de thèse . - 19 Avril 2009 . - Constantine : Université Mentouri Constantine, 2009 . - 59 f. ; 31 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires et Nutrition: Alimentation, Nutrition et Santé enquête viande rouge boucher abattoir survey red meat butchers slaughterhouse تحقيق لحوم حمراء الجزارين مذبح Index. décimale : 640 Industrie Alimentaire Résumé : The red meat sector in El-Bayadh is in bad status and knows several problems:
- absence of standards,- The absence of hygienic slaughtering practices,-the lack of modern equipment, inadequate cold chain - Lack of adequate legislation and a system of traceability. In terms of distribution, transportation and consumption,
-low-institutional coordination and intersectoral -The embryonic movement,
and to protect the health of consumers, a fast and direct intervention is required too, about the different stages and segments including the links stronger butchers and slaughterhouse - Encourage and support associations.- improve sanitary conditions for slaughterhouses. - Establish a national map location of slaughterhouses according to market cattle. - Strengthening institutional capacity of local (municipal health offices, asset management slaughterhouse commune).-Encourage the butchers' union to be more active -Do regular inspections -Organize regular study days on the track and these various stagesNote de contenu : Annexe. Diplôme : Post-graduation spécialisée En ligne : ../theses/agronomie/ABD5569.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=5878 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité ABD/5569 ABD/5569 Thèse Bibliothèque principale Thèses Disponible
Titre : Score lipidique de certains plats traditionnels consommés à Constantine. Type de document : texte imprimé Auteurs : Radia Benlacheheb, Auteur ; N. Abadi, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2008 Importance : 142 f. Note générale : 01 Disponible à la salle de recherche 02 Disponibles au magazin de la B.U.C. Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences alimentaires: Alimentation Nutrition et Santé Enquête Préparations culinaires traaditionnelles Table de composition des aliments Recettes Calculs Score lipidique de prévention كيفيات طبخ تقليدية جدول مكونات الأغذية حساب محصلة الدهون
الوقائية تحقيقIndex. décimale : 640 Industrie Alimentaire Résumé : Les données sur les potentiels nutritionnels des préparations culinaires et des mets
traditionnels manques. L’objectif principal de notre travail est la détermination de la valeur nu tritionnelle du score lipidique de prévention (SLP) de 12 mets traditionnels
Constantinois : (KESRA, S’FENDJ, MAHDJOUBA, ASSIDA, KORSA, AÏCHE, COUSCOUS, CHEKHCHOUKHA, TRIDA, TRIDA’TADJINE, MESFOUF, R’FIS). Il a été nécessaire de réaliser des objectifs intermédiaires à savoir : Ø Connaissance des habitudes de consommation alimentaire de ces mets; Ø Collecte d’informations sur les différents modes de préparation de ces mets pour envisager la détermination de leur valeur énergétique, leur composition en nutriments et leur score lipidique de prévention.
Les principaux résultats nous permettent d’indiquer un taux de consommation élevé
de la plupart des mets par les ménages enquêtés. KESRA, COUSCOUS et CHEKHCHOUKHA sont pratiquement consommés par tous les ménages avec des pourcentages de consommation respectivement de 99%, 98%, 93%. Les ménages enquêtés attachent beaucoup d’importance aux produits traditionnels préparés à domicile. Les principaux résultats de l’enquête de préparation montrent que la densité énergétique de la plupart des mets est fournie principalement par les glucides. En général elle diminue pour les mets riches en eau (ASSIDA, AÏCHE, COUSCOUS cuit à la vapeur). La teneur en protéines est loin d’être négligeable pour la plupart des mets malgré leur déséquilibre en acides aminés essentiels. Pour certaines préparations de S’FENDJ ou de KORSA, l’addition d’œufs à la recette de préparation corrige très peu ce défaut car en faible quantité. COUSCOUS, HEKHCHOUKHA, TRIDA, TRIDA’TADJINE ne sont pas consommés nature mais avec arrosage d’une sauce avec viande qui peut modifier fortement la valeur nutritionnelle du met obtenu. La teneur en lipides est déterminée essentiellement par la nature et la quantité de la matière grasse ajoutée pendant leur préparation et/ou absorbée au cours de la friture, ou encore ajoutée hors feu. Pour la majorité des mets, la répartition des acides gras est différente de la répartition idéale. Leur SLP est généralement faible sauf pour certains plats où le SLP est légèrement élevé suite à l’addition du beurre ou de la margarine. Un SLP faible est en faveur d’une alimentation non athérogéne mais cela est reste à prouver lors d’autres études plus approfondies.Diplôme : Magistère En ligne : ../theses/agronomie/BEN5071.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=4439 Score lipidique de certains plats traditionnels consommés à Constantine. [texte imprimé] / Radia Benlacheheb, Auteur ; N. Abadi, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2008 . - 142 f.
01 Disponible à la salle de recherche 02 Disponibles au magazin de la B.U.C.
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences alimentaires: Alimentation Nutrition et Santé Enquête Préparations culinaires traaditionnelles Table de composition des aliments Recettes Calculs Score lipidique de prévention كيفيات طبخ تقليدية جدول مكونات الأغذية حساب محصلة الدهون
الوقائية تحقيقIndex. décimale : 640 Industrie Alimentaire Résumé : Les données sur les potentiels nutritionnels des préparations culinaires et des mets
traditionnels manques. L’objectif principal de notre travail est la détermination de la valeur nu tritionnelle du score lipidique de prévention (SLP) de 12 mets traditionnels
Constantinois : (KESRA, S’FENDJ, MAHDJOUBA, ASSIDA, KORSA, AÏCHE, COUSCOUS, CHEKHCHOUKHA, TRIDA, TRIDA’TADJINE, MESFOUF, R’FIS). Il a été nécessaire de réaliser des objectifs intermédiaires à savoir : Ø Connaissance des habitudes de consommation alimentaire de ces mets; Ø Collecte d’informations sur les différents modes de préparation de ces mets pour envisager la détermination de leur valeur énergétique, leur composition en nutriments et leur score lipidique de prévention.
Les principaux résultats nous permettent d’indiquer un taux de consommation élevé
de la plupart des mets par les ménages enquêtés. KESRA, COUSCOUS et CHEKHCHOUKHA sont pratiquement consommés par tous les ménages avec des pourcentages de consommation respectivement de 99%, 98%, 93%. Les ménages enquêtés attachent beaucoup d’importance aux produits traditionnels préparés à domicile. Les principaux résultats de l’enquête de préparation montrent que la densité énergétique de la plupart des mets est fournie principalement par les glucides. En général elle diminue pour les mets riches en eau (ASSIDA, AÏCHE, COUSCOUS cuit à la vapeur). La teneur en protéines est loin d’être négligeable pour la plupart des mets malgré leur déséquilibre en acides aminés essentiels. Pour certaines préparations de S’FENDJ ou de KORSA, l’addition d’œufs à la recette de préparation corrige très peu ce défaut car en faible quantité. COUSCOUS, HEKHCHOUKHA, TRIDA, TRIDA’TADJINE ne sont pas consommés nature mais avec arrosage d’une sauce avec viande qui peut modifier fortement la valeur nutritionnelle du met obtenu. La teneur en lipides est déterminée essentiellement par la nature et la quantité de la matière grasse ajoutée pendant leur préparation et/ou absorbée au cours de la friture, ou encore ajoutée hors feu. Pour la majorité des mets, la répartition des acides gras est différente de la répartition idéale. Leur SLP est généralement faible sauf pour certains plats où le SLP est légèrement élevé suite à l’addition du beurre ou de la margarine. Un SLP faible est en faveur d’une alimentation non athérogéne mais cela est reste à prouver lors d’autres études plus approfondies.Diplôme : Magistère En ligne : ../theses/agronomie/BEN5071.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=4439 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEN/5071 BEN/5071 Thèse Bibliothèque principale Thèses Disponible
Titre : A la recherche de marqueurs biologiques de la qualité de la viande : caractérisation de la maturation et enquête auprès des professionnels. Type de document : texte imprimé Auteurs : Abdelghani Boudjellal, Auteur ; H. Ait-amar, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2007 Importance : 239 f. Format : 30 cm. Note générale : Doctorat d’etat.
2 copies imprimées disponiblesLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: Sciences Alimentaires viande qualités ovin maturation tendreté enquête apoptose meat quality ovine tenderness survey apoptosis اللحم المیزات الغنم النضج الطراوة تحقیق الموت الخلوي المبرمج Index. décimale : 640 Industrie Alimentaire Résumé : Among the sensory qualities of meat, tenderness still the most quality searched by consumers. To achieve this goal, it should put in place all the necessary tools for the assessment of meat quality. It is of course obvious that the first quality to establish is the hygienic one, which today mainly suffers from the lack of a reliable cold chain between the cutter and the consumer. Concerning the meat tenderness, the main problem depends on its strong variability, which is in relation to several factors related or no to the animal. The first part of this thesis focused on sheep. Two batches of lambs were used. The first, consisting of 6 animals was used to search for a relationship between sensory and instrumental measures of tenderness. The second, consisting of 10 animals in order to search the relationships between physicochemical properties and tenderness. The muscles studied were: Semimembranosus, Semitendinosus, Biceps femoris, and Rectus femoris. The kinetic characteristics measured, selected on the basis of their contribution to the definition of meat tenderness are: pH, osmolarity, water holding capacity and the degree of proteolysis. The meat tenderness was measured by penetrometry. The results obtained show clearly that the method of estimating the toughness of the lamb by penetrometer gives values highly correlated with tenderness scores estimated by a sensory panel. In addition, three variables are highly interdependent as pH; osmotic pressure and water holding capacity, all have a discontinuous pattern of change that cannot be explained by current theories advanced to explain the acidification of postmortem muscle. The second part of the thesis is related to the programmed cell death or apoptosis. This process highlighted in 1995, is now relatively well known. The analysis of the consequences of the apoptotic process in relation to the knowledge we obtained in vivo, provide answers to many questions, since a long time, still unclear for all scientists involved in the study of the meat tenderizing process, specifically the step of the maturation. While the involvement of these peptidases does not explain everything, it is likely that its very early intervention is essential to facilitate the action of other proteolytic systems. The investigations of the survey revealed that butchers meat industry is characterized by the search of profitability at all levels. There is a lack of professionalism and training among butchers. In additions, an almost total ignorance of the hygienic quality and taste of the meat is found. The slaughter outside of the slaughterhouse is commonly operated. The ante mortem inspection is very low. The postmortem control concerns 65% only of the carcasses.
The low sanitary control is due perhaps for fear of an increase in costs and the risk of seizure or set of carcasses by the veterinarian. In the end, the meat industry requires more sanitary control at all the levels and upgrade training of butchers who seem to be unable to appreciate the quality of the meat.Note de contenu : Annexes. Diplôme : Doctorat En ligne : ../theses/agronomie/BOU6332.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11349 A la recherche de marqueurs biologiques de la qualité de la viande : caractérisation de la maturation et enquête auprès des professionnels. [texte imprimé] / Abdelghani Boudjellal, Auteur ; H. Ait-amar, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2007 . - 239 f. ; 30 cm.
Doctorat d’etat.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: Sciences Alimentaires viande qualités ovin maturation tendreté enquête apoptose meat quality ovine tenderness survey apoptosis اللحم المیزات الغنم النضج الطراوة تحقیق الموت الخلوي المبرمج Index. décimale : 640 Industrie Alimentaire Résumé : Among the sensory qualities of meat, tenderness still the most quality searched by consumers. To achieve this goal, it should put in place all the necessary tools for the assessment of meat quality. It is of course obvious that the first quality to establish is the hygienic one, which today mainly suffers from the lack of a reliable cold chain between the cutter and the consumer. Concerning the meat tenderness, the main problem depends on its strong variability, which is in relation to several factors related or no to the animal. The first part of this thesis focused on sheep. Two batches of lambs were used. The first, consisting of 6 animals was used to search for a relationship between sensory and instrumental measures of tenderness. The second, consisting of 10 animals in order to search the relationships between physicochemical properties and tenderness. The muscles studied were: Semimembranosus, Semitendinosus, Biceps femoris, and Rectus femoris. The kinetic characteristics measured, selected on the basis of their contribution to the definition of meat tenderness are: pH, osmolarity, water holding capacity and the degree of proteolysis. The meat tenderness was measured by penetrometry. The results obtained show clearly that the method of estimating the toughness of the lamb by penetrometer gives values highly correlated with tenderness scores estimated by a sensory panel. In addition, three variables are highly interdependent as pH; osmotic pressure and water holding capacity, all have a discontinuous pattern of change that cannot be explained by current theories advanced to explain the acidification of postmortem muscle. The second part of the thesis is related to the programmed cell death or apoptosis. This process highlighted in 1995, is now relatively well known. The analysis of the consequences of the apoptotic process in relation to the knowledge we obtained in vivo, provide answers to many questions, since a long time, still unclear for all scientists involved in the study of the meat tenderizing process, specifically the step of the maturation. While the involvement of these peptidases does not explain everything, it is likely that its very early intervention is essential to facilitate the action of other proteolytic systems. The investigations of the survey revealed that butchers meat industry is characterized by the search of profitability at all levels. There is a lack of professionalism and training among butchers. In additions, an almost total ignorance of the hygienic quality and taste of the meat is found. The slaughter outside of the slaughterhouse is commonly operated. The ante mortem inspection is very low. The postmortem control concerns 65% only of the carcasses.
The low sanitary control is due perhaps for fear of an increase in costs and the risk of seizure or set of carcasses by the veterinarian. In the end, the meat industry requires more sanitary control at all the levels and upgrade training of butchers who seem to be unable to appreciate the quality of the meat.Note de contenu : Annexes. Diplôme : Doctorat En ligne : ../theses/agronomie/BOU6332.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11349 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/6332 BOU/6332 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 : https://bu.umc.edu.dz/md/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.
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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 : https://bu.umc.edu.dz/md/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
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