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Titre : Couscous et pain sans gluten pour malades coeliaques : aptitude technologique de formules à base de riz et de légumes secs. Type de document : texte imprimé Auteurs : Leila Benatallah Benchikh El Feggoun, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse ; Camille Michon, Directeur de thèse Mention d'édition : 25 avril 2009 Editeur : Constantine : Université Mentouri Constantine Année de publication : 2009 Importance : 176 f. Format : 31 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires coeliaque prévalence formules sans gluten rhéologie méthodologie des surfaces de réponses aptitude technologique couscous pain Celiac prevalence gluten free formulae rheology area response methodology technological aptitude bread السيلياك صيغ بدون غلوتين نسبةالتوقع الريولوجيا منهجيةمساحات الاجوبة القابلية التكنولوجية كسكسي خبز Index. décimale : 640 Industrie Alimentaire Résumé : The purpose of this work is to consider at first prevalence of the celiac disease in some east Algerian cities and to approach the dietetics associated with the diet without gluten with the patients then to formulate and to make two of the wished gluten free foods : the bread and the couscous. The screening aimed at all the celiac patients children and adults frequenting health services (hospitals, UDS, private doctors…) at Jijel, Batna, Khenchla, Guelma and Mila cities. The data collection concerned a maximal period of 13 years (1990-2003). The survey with the concerned population in these cities allowed to list the difficulties lived by the patients and
those met by the speakers of health with regard to the dietary aspects to recommend for the reached subjects by this affection. Average prevalence of at least 0,9%0 was noted on the studied cities, what is not very far from statistics given for north Africa (1,4%0). The survey highlighted a failure in the supply of this population and allowed to list a set of wished food by Algerian celiac, in particular the bread and the couscous. The formulation rice (Oryza sativa japonica )-leguminous associating Chickpea (Cicer arietinum), or Proteaginous Pea (Pisum arvense) or Field bean (Vicia faba) was used for the manufacturing of three Gluten Free Couscous (GFC). The Rice- Field bean Formula was studied on the rheological level and tested for the manufacturing of the Gluten Free Breads (GFB). The GFC were made according
to a traditional home-made. The formulae were compared to a Couscous Control with gluten (CC). The RFF presents the closest productivity of the GFC. The easiness of aggregation of the RFF ingredients is shown by the presence of the highest fraction of big Couscous of RiceField bean (CRF). The GFC absorb less water than the CC. Their loss in dry matter remains lower than the CC and than the couscous made according to a diagram without stage of steam precooking. The sensory analysis places the RFC in the first position after the CC followed by the RCC then by the RPC. The rheological behavior of dough is studied for the RFF with HPMC addition [0-4,5]% as improving and variation of hydration rate [90-93,75]% by elaborating a central composite statistical design with two factors (HPMC and hydration) and five levels. Viscoelastics (G', G" et tan δ) and mechanical (Eapp et IR) properties of doughs are respectively estimated with the CSL2100 rheometer and the TA-XT2i texturometer. The aptitude to make gluten free bread is then verified on HPMC-Hydration couples stemming from answers surface optimization comparatively with the control of soft wheat. The Followups of fermentation kinetics, of tests in Alvéographe Chopin and in CSL2100 and observations by MCBL were realized in order to place the aptitude of the formula in the bread-making. The obtained GFB were also compared on the base of weight losses, of specific volumes, then of the crumbs textural properties and where classified by ACP. The
GFB were finally sensorially characterized by Friedman test rank classification. The
[HPMC-Hydration] couples which move closer most the GFB to the control of soft wheat are : [3,32-90,47] % followed by [2,78-93,18]%Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BEN6108.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=5997 Couscous et pain sans gluten pour malades coeliaques : aptitude technologique de formules à base de riz et de légumes secs. [texte imprimé] / Leila Benatallah Benchikh El Feggoun, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse ; Camille Michon, Directeur de thèse . - 25 avril 2009 . - Constantine : Université Mentouri Constantine, 2009 . - 176 f. ; 31 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires coeliaque prévalence formules sans gluten rhéologie méthodologie des surfaces de réponses aptitude technologique couscous pain Celiac prevalence gluten free formulae rheology area response methodology technological aptitude bread السيلياك صيغ بدون غلوتين نسبةالتوقع الريولوجيا منهجيةمساحات الاجوبة القابلية التكنولوجية كسكسي خبز Index. décimale : 640 Industrie Alimentaire Résumé : The purpose of this work is to consider at first prevalence of the celiac disease in some east Algerian cities and to approach the dietetics associated with the diet without gluten with the patients then to formulate and to make two of the wished gluten free foods : the bread and the couscous. The screening aimed at all the celiac patients children and adults frequenting health services (hospitals, UDS, private doctors…) at Jijel, Batna, Khenchla, Guelma and Mila cities. The data collection concerned a maximal period of 13 years (1990-2003). The survey with the concerned population in these cities allowed to list the difficulties lived by the patients and
those met by the speakers of health with regard to the dietary aspects to recommend for the reached subjects by this affection. Average prevalence of at least 0,9%0 was noted on the studied cities, what is not very far from statistics given for north Africa (1,4%0). The survey highlighted a failure in the supply of this population and allowed to list a set of wished food by Algerian celiac, in particular the bread and the couscous. The formulation rice (Oryza sativa japonica )-leguminous associating Chickpea (Cicer arietinum), or Proteaginous Pea (Pisum arvense) or Field bean (Vicia faba) was used for the manufacturing of three Gluten Free Couscous (GFC). The Rice- Field bean Formula was studied on the rheological level and tested for the manufacturing of the Gluten Free Breads (GFB). The GFC were made according
to a traditional home-made. The formulae were compared to a Couscous Control with gluten (CC). The RFF presents the closest productivity of the GFC. The easiness of aggregation of the RFF ingredients is shown by the presence of the highest fraction of big Couscous of RiceField bean (CRF). The GFC absorb less water than the CC. Their loss in dry matter remains lower than the CC and than the couscous made according to a diagram without stage of steam precooking. The sensory analysis places the RFC in the first position after the CC followed by the RCC then by the RPC. The rheological behavior of dough is studied for the RFF with HPMC addition [0-4,5]% as improving and variation of hydration rate [90-93,75]% by elaborating a central composite statistical design with two factors (HPMC and hydration) and five levels. Viscoelastics (G', G" et tan δ) and mechanical (Eapp et IR) properties of doughs are respectively estimated with the CSL2100 rheometer and the TA-XT2i texturometer. The aptitude to make gluten free bread is then verified on HPMC-Hydration couples stemming from answers surface optimization comparatively with the control of soft wheat. The Followups of fermentation kinetics, of tests in Alvéographe Chopin and in CSL2100 and observations by MCBL were realized in order to place the aptitude of the formula in the bread-making. The obtained GFB were also compared on the base of weight losses, of specific volumes, then of the crumbs textural properties and where classified by ACP. The
GFB were finally sensorially characterized by Friedman test rank classification. The
[HPMC-Hydration] couples which move closer most the GFB to the control of soft wheat are : [3,32-90,47] % followed by [2,78-93,18]%Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BEN6108.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=5997 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEN/6108 BEN/6108 Thèse Bibliothèque principale Thèses Disponible Extraction de la pepsine et utilisation dans la coagulation du lait en vue d’une valorisation des proventricules de volailles au profit de la filière lait en Algérie / Férial Azziza Krid (Née Benyahia)
Titre : Extraction de la pepsine et utilisation dans la coagulation du lait en vue d’une valorisation des proventricules de volailles au profit de la filière lait en Algérie Type de document : texte imprimé Auteurs : Férial Azziza Krid (Née Benyahia), Auteur ; M.N. Zidoune, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2013 Importance : 152 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : pepsine de poulet coagulation protéolyse rhéologie microstructure conservation chicken pepsin proteolysis rheology بيبسين الدجاج تخثير الحليب هدم البروتينات ريولوجيا حفظ البيبسين البنية المجهرية الدقيقة Index. décimale : 640 Industrie Alimentaire Résumé :
This study aimed the extraction of the pepsin from chicken proventriculus and characterization in order to ensure its use as a rennet substitute in the milk coagulation. For this purpose, we approached the study of its coagulant, proteolytic activities and biochemical, rheological and microstructural pepsin gel aspects with comparison to the rennet gel.
The chicken pepsin crude extract presented a strength coagulation of 13142. The partial purification by FPLC gave 45 fractions. The 18 fraction presented maximum coagulant activity (AC) and proteolytic activity (PA). The ration AC/AP of the pepsin crude extract increased from 7.15 to 34.25 after its partial purification. This increase is widely appreciated in cheese making.
The coagulant activity for chicken pepsin and rennet have been defined for temperature intervals included between 50 ° C and 55 ° C, pH 5.0 and 5.6 and 0.04 M CaCl2 respectively.
The coagulation was further estimated by the turbidimetry and the conductimetry. The turbidimetry showed similarity (p>0.05) between the micelles fusion evolution in the formation of the pepsin or rennet gel. However, the conductimetry has shown a difference (p< 0.05) between the minerals conductivity distributed between the aqueous and the micellar phase during gelation.
Rheological approach allowed to study the pepsin and rennet gel behavior by application of different shear rates. The apparent viscosity in non-destructive mode showed a similar viscous character evolution after, it tended to its maximum to indicate the formation of the two gels. Flow curves showed a plastic character for the two gels (Bingham liquid). On the other hand, the rennet gel seems to be viscoelastic ( = 0.55) relatively notable than gel pepsin ( = 0.60). The rennet and pepsin gels breaking points are reached respectively to 0.34 N and 0.38 N. Syneresis of the two gels showed at the beginning of coagulation rapid expulsion of whey. This expulsion tends to increase for gel pepsin but for rennet gel a stabilisation is shown for the same time of coagulation.
Proteolysis study was evaluated by the estimation of NPN/TN and NCN/TN fractions.
NPN fractions have not shown a significant difference (p> 0.05) ; 11.4% versus 11% for pepsin and rennet respectively. Nevertheless, the NCN fractions have presented differences (p<0.05) of 58.4 % for the pepsin gel and 49.8 % for the rennet gel.
In urea-PAGE, pepsin degradation products αs1I-CN and β I-CN of αs1-CN and et β-CN caseins respectively were observed in the early stages of incubation. Those of rennet appeared late from 6 hours of incubation. In SDS-PAGE, only para κ-CN was obtained as a κ-CN degradation product after pepsin or rennet hydrolysis.
The interactions study revealed the bonds type involved in the formation of two gels. The rate of their proteins dissociation showed an abundance in hydrophobic interactions, followed by
hydrogen and calcium bonds. The difference between the rate of dissociated proteins of two gels is
not significant (p>0.05).
The microscopic study of gels showed the evolution of the micelles fusion and the sol - gel system transition. Similarity of pepsin and rennet gels protein structure networks is visualized. This resemblance is characterized by compactness and the appearance of many cavities of heterogeneous size and amorphous zones. The spatial structure of two gels seems to be homogeneous.
To ensure stability of the chicken pepsin crude extract during a 135-day storage, two modes of drying were studied and compared, freeze-drying (lyophilization) and drying under
reduced vacuum. While the partial vacuum drying generated residual activity of 45.8% which decreased to 26.2% after 135 days of storage, freeze-drying ensured better results with 48.5% at the
end of drying operation and more than 41% for the same conservation period. The residual activity
seems to be better if the pepsinogen is activated after lyophilization. Furthermore, the addition of
lactose to the pepsin extract provides more interesting residual coagulant activity.
Theses results tend and converge towards the rennet substitution possibility by chicken pepsin in the milk coagulation. Also, it would be possible to use it in other areas for biological interest or industrial technology purposes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BEN6636.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9770 Extraction de la pepsine et utilisation dans la coagulation du lait en vue d’une valorisation des proventricules de volailles au profit de la filière lait en Algérie [texte imprimé] / Férial Azziza Krid (Née Benyahia), Auteur ; M.N. Zidoune, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2013 . - 152 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : pepsine de poulet coagulation protéolyse rhéologie microstructure conservation chicken pepsin proteolysis rheology بيبسين الدجاج تخثير الحليب هدم البروتينات ريولوجيا حفظ البيبسين البنية المجهرية الدقيقة Index. décimale : 640 Industrie Alimentaire Résumé :
This study aimed the extraction of the pepsin from chicken proventriculus and characterization in order to ensure its use as a rennet substitute in the milk coagulation. For this purpose, we approached the study of its coagulant, proteolytic activities and biochemical, rheological and microstructural pepsin gel aspects with comparison to the rennet gel.
The chicken pepsin crude extract presented a strength coagulation of 13142. The partial purification by FPLC gave 45 fractions. The 18 fraction presented maximum coagulant activity (AC) and proteolytic activity (PA). The ration AC/AP of the pepsin crude extract increased from 7.15 to 34.25 after its partial purification. This increase is widely appreciated in cheese making.
The coagulant activity for chicken pepsin and rennet have been defined for temperature intervals included between 50 ° C and 55 ° C, pH 5.0 and 5.6 and 0.04 M CaCl2 respectively.
The coagulation was further estimated by the turbidimetry and the conductimetry. The turbidimetry showed similarity (p>0.05) between the micelles fusion evolution in the formation of the pepsin or rennet gel. However, the conductimetry has shown a difference (p< 0.05) between the minerals conductivity distributed between the aqueous and the micellar phase during gelation.
Rheological approach allowed to study the pepsin and rennet gel behavior by application of different shear rates. The apparent viscosity in non-destructive mode showed a similar viscous character evolution after, it tended to its maximum to indicate the formation of the two gels. Flow curves showed a plastic character for the two gels (Bingham liquid). On the other hand, the rennet gel seems to be viscoelastic ( = 0.55) relatively notable than gel pepsin ( = 0.60). The rennet and pepsin gels breaking points are reached respectively to 0.34 N and 0.38 N. Syneresis of the two gels showed at the beginning of coagulation rapid expulsion of whey. This expulsion tends to increase for gel pepsin but for rennet gel a stabilisation is shown for the same time of coagulation.
Proteolysis study was evaluated by the estimation of NPN/TN and NCN/TN fractions.
NPN fractions have not shown a significant difference (p> 0.05) ; 11.4% versus 11% for pepsin and rennet respectively. Nevertheless, the NCN fractions have presented differences (p<0.05) of 58.4 % for the pepsin gel and 49.8 % for the rennet gel.
In urea-PAGE, pepsin degradation products αs1I-CN and β I-CN of αs1-CN and et β-CN caseins respectively were observed in the early stages of incubation. Those of rennet appeared late from 6 hours of incubation. In SDS-PAGE, only para κ-CN was obtained as a κ-CN degradation product after pepsin or rennet hydrolysis.
The interactions study revealed the bonds type involved in the formation of two gels. The rate of their proteins dissociation showed an abundance in hydrophobic interactions, followed by
hydrogen and calcium bonds. The difference between the rate of dissociated proteins of two gels is
not significant (p>0.05).
The microscopic study of gels showed the evolution of the micelles fusion and the sol - gel system transition. Similarity of pepsin and rennet gels protein structure networks is visualized. This resemblance is characterized by compactness and the appearance of many cavities of heterogeneous size and amorphous zones. The spatial structure of two gels seems to be homogeneous.
To ensure stability of the chicken pepsin crude extract during a 135-day storage, two modes of drying were studied and compared, freeze-drying (lyophilization) and drying under
reduced vacuum. While the partial vacuum drying generated residual activity of 45.8% which decreased to 26.2% after 135 days of storage, freeze-drying ensured better results with 48.5% at the
end of drying operation and more than 41% for the same conservation period. The residual activity
seems to be better if the pepsinogen is activated after lyophilization. Furthermore, the addition of
lactose to the pepsin extract provides more interesting residual coagulant activity.
Theses results tend and converge towards the rennet substitution possibility by chicken pepsin in the milk coagulation. Also, it would be possible to use it in other areas for biological interest or industrial technology purposes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BEN6636.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9770 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEN/6636 BEN/6636 Thèse Bibliothèque principale Thèses Disponible Documents numériques
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