http://depot.umc.edu.dz/handle/123456789/10104 2026-06-01T10:18:34Z 2026-06-01T10:18:34Z Benkadri, Soulef Zidoune, Mohammed Nasreddine Sanz Teberner, Maria Teresa http://depot.umc.edu.dz/handle/123456789/14474 2024-07-02T15:01:23Z 2022-12-22T00:00:00Z

Farines-biscuits infantiles sans gluten pour enfants cœliaques Benkadri, Soulef; Zidoune, Mohammed Nasreddine; Sanz Teberner, Maria Teresa The main objective of this work was to contribute to the diversification and improvement of the gluten-free diet for Algerian celiac children, through the formulation and manufacturing of an infant flour based on rice-chickpea. This flour can be consumed either in solid or in gruel form, to which we gave the compound name ""gluten-free biscuit-flour "". A formulation has been made meeting the nutritional objectives for cereal-based infant complementary foods. A study of the effect of technological parameters (baking time and temperature and hydration rate of the dough) on the quality of flour-biscuits was made by the methodology of response surfaces. In order to overcome the problems encountered during gluten-free dough processing and improve the quality of biscuit-flour after baking, natural gums (xanthan and carob) and soy lecithin are incorporated. The rheological quality of dough, technological and sensory quality of biscuit-flour were evaluated. A microscopic characterization was also carried out. The rheological properties of the gruels prepared from the biscuits-flours were evaluated by the flow test. The technological feasibility of our gluten-free formula to give this type of food was verified. It was found that the baking time has a greater effect on the final moisture of the biscuit-flour than the other technological parameters. Starch gelatinization rate and specific volume were significantly more affected by dough hydration rate. Dough hardness is significantly reduced with the level of water added. The Baking time applied (6-12 min) allowed the destruction of up to 95% of the antitrypsic factors. The incorporation of GX at 0.5; 1% and 1.5% significantly increased the water absorption capacity (WAC) of the R-PC composite flour, the viscosity and the hardness of the dough, reducing its stickiness. A significant increase in the Vsp of the biscuits-flours and their aw was found, resulting in a significant reduction in their hardness. The incorporation of a combination of GX-GC showed a positive and significant interaction effect on the specific volume of cookies and negative on their aw. An optimization of the incorporation levels of both GX-GC gums made it possible to set an optimum at 0.75% each (f.w.b.) each. The incorporation of soy lecithin significantly increased the firmness of the dough and reduced its stickiness. The Vsp of biscuits-flours is significantly improved with a reduction in their aw and hardness. Adding lecithin as well as GX-GC gave doughs with a more homogeneous structure than adding xanthan alone. Corresponding Biscuits-flours also exhibited a more fatcoated structure, with a smoother surface. Addition of gums significantly increased the viscosity and consistency index of gluten-free gruels, while lecithin markedly reduced them. Based on the results obtained, the incorporated formula of soy lecithin could be ranked as the best, followed by the incorporated one of a combination of GX-GC.

2022-12-22T00:00:00Z Bouziane, Meryem Bouasla, Abdallah http://depot.umc.edu.dz/handle/123456789/14473 2024-07-02T14:44:19Z 2023-01-24T00:00:00Z

Effet des sels alcalins et du lactosérum sur la qualité technologique et sensorielle des pâtes alimentaires sans gluten à base de riz et de maïs. Bouziane, Meryem; Bouasla, Abdallah The first objective of the thesis was to study the effect of whey (sweet and acid) on cooking and sensory quality of gluten-free spaghetti based on a rice-corn formula (2/1). Incorporation levels were 25, 50, 75 and 100%. Gluten-free pasta without added whey and commercial wheat-based pasta were considered as controls. The results showed that gluten-free spaghetti with whey had a significantly higher optimal cooking time than those of control gluten-free spaghetti, but significantly lower than those of wheat-based spaghetti. Water absorption capacity decreased with increasing levels of acid or sweet whey incorporation and gluten-free spaghetti absorbed less water than wheat-based spaghettis. Cooking loss was reduced by the incorporation of 25 and 50% acid whey. Regarding sensory quality, firmness, stickiness, taste and overall acceptability of glutenfree spaghetti were improved by the addition of 50% acid whey. The second objective of the thesis was to study the effect of alkaline salts (sodium and potassium carbonates) and/or whey protein isolate (WPI) on the quality of gluten-free macaroni. Incorporation levels were 0.5 and 1% alkaline salts, 5% WPI and 1% alkaline salts with 5% WPI. The quality of gluten-free macaroni was evaluated in terms of viscosity properties, color, geometric characteristics, cooking quality, texture and sensory analysis. The results showed that the viscosity of macaroni increased significantly with the addition of alkaline salts, while it decreased significantly with the addition of 5% WPI. The addition of alkaline salts decreased significantly water absorption capacity while cooking loss increased significantly. The addition of 5% WPI increased significantly cooking loss. The incorporation of alkaline salts decreased significantly the luminance and increased the redness and the yellowness of dry and cooked macaroni. The incorporation of WPI increased significantly the luminance and yellowness of dry macaroni, while in the case of cooked macaroni these parameters were lower. The addition of alkaline salts and/or WPI resulted in a significant decrease in firmness and total compression-extrusion energy of gluten-free macaroni. All gluten-free macaroni obtained acceptable scores for overall sensory acceptability (≥ 5) except macaroni with 0.5% alkaline salts and macaroni with 1% salts and 5% WPI.

2023-01-24T00:00:00Z Benlacheheb, Radhia Becila-Hioual, Samira http://depot.umc.edu.dz/handle/123456789/14456 2024-05-08T08:24:06Z 2022-07-12T00:00:00Z

Contribution à l’étude d’un produit carné traditionnel Benlacheheb, Radhia; Becila-Hioual, Samira El Gueddid is a traditional product widely consumed and highly appreciated by algerians, obtained from strips of meat, sheep, beef, goat and camel meat, salted and then dried. This product can be kept for several months at room temperature and used in the preparation of many dishes. Our objectives are to study and characterize El Gueddid and the traditional know-how of this product. Our approach is based on investigation and experimental analyses. The survey work was carried out among 307 families spread over the regions of north-eastern of Algeria and southern Algeria. The survey conducted revealed the presence of this product in our eating habits. The diagram of artisanal preparation of El Gueddid could be established. From the physicochemical point of view, the Aw of El Gueddid (0.72±0.03) and its water content (16.76± 1.15%) made it possible to classify this food, in the category of products, with intermediate humidity, with an estimated pH of 5.73. El Gueddid ready to consume (one month of preparation) has a protein content of 37.30 ± 0.13%, and fat content of 44.63 ± 0.42%. Its values have decreased, after a year of storage. The NaCl content is 12.86 ±1.18%. Proteolysis in El Gueddid is marked, in particular, by hydrolysis of myosin. The intensity of actin also decreases throughout the preparation process. These results were established by electrophoresis coupled with LC-MS/MS mass spectrometry. For the fatty acid profile of El Gueddid, our results show that its palmitic acid content, at one month of preparation is 24.7% of total fatty acids. For oleic acid, the content of this product, ready to consume is 43.6%. The content of linoleic acid is estimated at 3.9% in El Gueddid ready for consumption and 1.5%, after a year of storage. This decrease is determined, by a loss of linoleic acid, by oxidation. The treatment used, namely solar drying, during the preparation of El Gueddid induces a strong oxidation of lipids, also in view of the high values of the peroxide value (45.75 meq of O2 / kg) and the free acidity (2.11% of oleic acid). Qualitatively and microbiologically, there is a total absence of mold and salmonella during the entire preparation process of El Gueddid. On the other hand, a predominance of lactic acid bacteria, yeasts and Staphylococcus aureus is observed. With regard to coliforms, a low microbial load is recorded, in fresh meat these bacteria are eliminated, after a few days of preparation.

2022-07-12T00:00:00Z AL Mualad, Wadie Nabil Abdo Bouchedja née Benzeghda, Doria Naila http://depot.umc.edu.dz/handle/123456789/14454 2024-05-07T08:20:37Z 2022-11-20T00:00:00Z

Etude et caractérisation des lipides et γ-décalactone accumulés par la levure oléagineuse Yarrowia lipolytica. AL Mualad, Wadie Nabil Abdo; Bouchedja née Benzeghda, Doria Naila In this study, Yarrowia lipolytica was used as a model for lipid accumulation and aroma production. The objective of our work was to study the behavior and performance of Y. lipolytica yeast on different substrates either hydrophobic or hydrophilic as carbon source, and to identify its products represented by lipids and accumulated gamma-decalactone aroma.The analysis of the cultures carried out allowed us to show that oily substrates are more efficient in the fermentation medium and thus to evolve the process towards controlled bioreactors. The results of the study showed the ability of the yeast to produce the aroma gamma decalactone of great importance for the food and pharmaceutical industries, in addition, a wide range of beneficial fatty acids was explored and characterized, especially unsaturated fatty acids, making the yeast nutritionally valuable. At the same time, the Y. lipolytica yeast for producing aroma and nutritional fatty acids has bypassed the traditional limitations of extraction from animals and plants or chemical synthesis and as well as reduced fermentation costs through the use of waste substrates, offering a sustainable, environmentally friendly, and efficient method for industrial production. Therefore, the strain can be considered as a suitable (bio)catalyst for this type of bioprocess and a potential source, useful for the ""next generation"" of the microbial bioproducts industry. It could therefore also be considered as a promising oleaginous yeast, a good tool for integration into bio-remediation solutions that meet the requirements of the circular economy and environmental sustainability.

2022-11-20T00:00:00Z