Doctorat (Technologie Alimentaire)

Couscous sans gluten

Thu, 27 Nov 2025 00:00:00 GMT

Couscous sans gluten Boudouira, Nassira; Zidoune, Mohammed Nasreddine; Benatallah Benchikh El Feggoun, Leila The implementation of a gluten-free diet involves a variety of gluten-free foods, Thus, the aim of this work is to study the technological feasibility of rolled and extruded gluten-free couscous based on the supplementation of rice with legumes ( faba bean, chickpea and lentil) (90/10 and 70/30) g/g. The various couscous produced were characterised by determining yield, technological qualities, icrostructure, textural profile and sensory acceptability. The lightness of rolled couscous (between 59,93 et 69,19) decreased with increasing levels of supplementation (p<0,05). Rolled gluten-free couscous yields ranged from 79,46% to 85,53%. The majority of gluten-free rolled couscous were characterised by the dominance of small agglomerates (<530 µm) and their low bulk density (0,65g/cm3). Couscous enriched with chickpea (10% et 30%) or faba bean (30%) have the best water absorption capacities and swelling indices. The disintegration degrees of rolled gluten-free couscous varied between 8,89% and 10,94% and the hardness values between 151,88 N and 194,16 N. The cohesion ranges from 0,26 to 0,33. The rolled couscous enriched with faba bean (6,77 and 6,31) are ranked after the control couscous (7,54), followed by those enriched with chickpea (5,62 and 6,23) and lentil (5,62 and 4,85) respectively. Yields of extruded gluten-free couscous vary between 89,98% and 92,01%. The lightness of extruded gluten-free couscous (between 49,22 et 63,70) decreased as a function of faba bean or lentil content (p<0,05), the yellowness index (between 64,81 and 71,06) increased and the expansion ratio (between 0,90 and 0,94) decreased as a function of legumes content (p<0,05). Extruded couscous enriched with lentil has the lowest water absorption capacities (291,21% and 276,86%) and swelling indices. The disintegration degrees of extruded gluten-free couscous (between 10,15 and 16,40%) increased with the rate of legumes addition (p<0,05). The general acceptability ranking remained the same as for the rolled couscous. The final objective focused on the impact of manufacture process type (rolling or extrusion) on the properties of the couscous to be offered to the consumer. The extrusion yields (89,98 to 92,01%) are higher than those of manual rolling (79,46 to 88,91%) (p<0,05). In addition, the yellowness indexes of the extruded gluten-free couscous (64,81 to 71,06) are higher than those rolled (between 56,78 and 67,52). The highest bulk density values (0,65 and 0,67g/cm3) are attributed to rolled couscous, while the best water absorption capacities to extruded couscous (276,86 to 341,01%). Rolled couscous enriched with chickpea (10% and 30%) and those enriched with faba bean or lentil at 30% disintegrated less than extruded couscous of the same formula (p<0,05). The jury members gave a score above 5 and below 7 for all gluten-free couscous except for those enriched with 30% lentil, which obtained a score lower than 5.

Farines-biscuits infantiles sans gluten pour enfants cœliaques

Thu, 22 Dec 2022 00:00:00 GMT

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.

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.

Tue, 24 Jan 2023 00:00:00 GMT

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.

Contribution à l’étude d’un produit carné traditionnel

Tue, 12 Jul 2022 00:00:00 GMT

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.