Contribution à l'étude du vieillissement physico-chimique de produits prégélatinisés obtenus par technologie roller et développement d'une méthode d'analyse de leurs volatils par TD-GC-MS

This work constitutes the first approach of the phenomena’s responsible for the ageing of partially hydrolyzed and pregelatinized cereal products. To our knowledge, no studies have been made on the subject. First, physico-chemical properties of a rice based product were followed during natural and accelerated (55°C – 12 % RH) ageing. From the results, it appeared the properties evolution was probably due to the protein oxidation and denaturation, and the starch depolymerization. Next, the influence of chemical (addition of food additives, E170 and E340ii), physical (reduction of particle size) and biological (choice of cereal, wheat) parameters on the evolution of the product was investigated. The additives could be antioxidant at high temperature; the reduction of the size of particles slows down the ageing, supposedly by compaction of the production; and the wheat based product doesn’t evolve. Finally, a new method for volatiles analysis, by TD-GC-MS, was developed to study the olfactory alterations of pregelatinized products. Its relevance was evaluated on fresh and old products. Then the method was validated for three aldehydes, for a range between 0 and 10 000 ng. Eventually, it was applied on the studied products

Grantor dc:publisher

ULiège. GxABT - Liège Université. Gembloux Agro-Bio Tech

Year dc:date

2009

Author dc:creator

• Mertens, Cécile

Contributors dc:contributor

• Christophe, Blecker

• pregelatinized products
• rice
• ageing
• Life sciences
• Food science
• Sciences du vivant
• Sciences des denrées alimentaires

Statement dc:rights

• open access
• info:eu-repo/semantics/openAccess

Licence

• http://purl.org/coar/access_right/c_abf2

Language dc:language

fr

Identifier

info:hdl:2268/86989

OAI identifier oai:identifier

oai:orbi.ulg.ac.be:2268/86989