Elaboration d’un lait végétal à partir des graines décortiquées

Table des matières

INTRODUCTION
1.1 CONTRIBUTIONS
1.2 PUBLICATIONS
1.3 ORGANIZATION OF THESIS
STATE OF THE ART
2.1 ORIGIN AND DISTRIBUTION OF JICARO TREE
2.2 BOTANICAL PRESENTATION OF JICARO TREE
2.3 PHYSICOCHEMICAL COMPOSITION
2.3.1 JICARO PULP
2.3.2 SEEDS
2.4 IMPORTANCE OF JICARO TREE IN THE AGRO-SILVOPASTORAL SYSTEMS IN ARID REGIONS.
2.5 JICARO SEEDS OBTAINING PROCESS
2.5.1 PROCESSING OF JICARO SEEDS IN TWO LOCALITIES IN THE NORTHWEST OF NICARAGUA
2.5.2 STAGES
2.5.2.1 Harvesting of the fruits
2.5.2.2 Transportation and storage
2.5.2.3 Extraction of the pulp
2.5.2.4 Flotation
2.5.2.5 Drying
2.5.2.6 Storage
2.5.3 GENERAL VIEW AND COMPARISON
2.6 OLEAGINOUS
2.6.1 OVERVIEW
2.6.2 COMPOSITION
2.6.2.1 Storage reserves
2.6.2.2 Other components
2.6.2.3 Anti-nutritional factors (ANFs)
2.6.3 USES OF OLEAGINOUS
2.7 ROASTING TECHNOLOGY
2.7.1 OVERVIEW
2.7.2 METHODS
2.7.3 TYPES OF ROASTER
2.7.3.1 Batch roaster
2.7.3.2 Continuous roaster
2.7.3.3 Fluidized-bed roaster
2.7.3.4 Microwave roasting
2.7.4 PHYSICOCHEMICAL CHANGES INDUCED BY ROASTING
2.7.4.1 Physical changes
2.7.4.2 Chemical transformations
2.8 DEHULLING (DECORTICATION)
2.8.1 MECHANICAL DEHULLING
2.8.2 CHEMICAL DEHULLING
MATERIALS AND METHODS
3.1 RAW MATERIAL
3.1.1 ORIGIN
3.1.2 SAMPLES
3.2 PHYSICOCHEMICAL ANALYSIS
3.2.1 MOISTURE
3.2.2 CRUDE PROTEIN
3.2.3 CRUDE FAT
3.2.4 ASH
3.2.5 FIBER
3.2.6 SUGARS
3.2.7 MINERAL COMPOSITION
3.2.8 PHYTATE DETERMINATION
3.2.9 PHENOLIC DETERMINATION
3.2.10 TANNINS DETERMINATION
3.2.11 TOCOPHEROLS ANALYSIS
3.2.12 FATTY ACID COMPOSITION
3.2.13 FREE AMINO ACIDS ANALYSIS
3.2.14 TRYPSIN INHIBITOR ACTIVITY
3.3 MICROSCOPIC ANALYSIS
3.3.1 SCANNING ELECTRON MICROSCOPE (SEM)
3.3.2 HISTOLOGICAL ANALYSIS OF DEHULLED JICARO SEEDS
3.3.3 CONFOCAL LASER SCANNING MICROSCOPY
3.4 COLOR MEASUREMENT
3.5 ANALYSES OF VOLATILE COMPOUNDS
3.5.1 HEADSPACE SOLID PHASE MICRO EXTRACTION (HS-SPME)
3.5.2 SOLVENT-ASSISTED FLAVOR EVAPORATION (SAFE)
3.5.3 GAS CHROMATOGRAPHY / MASS SPECTROMETRY (GC/MS) OF SAFE EXTRACTS
3.5.4 OLFACTORY DETECTION PORT (ODP) OF SPME EXTRACTS
3.6 PROTEOMIC ANALYSIS
3.6.1 QUANTIFICATION OF PROTEIN
3.6.2 REVERSE PHASE HPLC ELECTROPHORESIS
3.6.3 ELECTROPHORESIS
3.6.4 MASS SPECTROMETRY
3.7 ROASTING JICARO SEEDS
3.8 DEHULLING JICARO SEEDS
3.9 PROCESS DEVELOPED FOR MAKING JICARO MILK
3.9.1 RAW MATERIALS
3.9.2 HOMOGENIZATION
3.9.3 PHYSICOCHEMICAL ANALYSIS OF THE JICARO MILK
3.9.3.1 Suspension stability
3.9.3.2 Particle size
3.9.3.3 Rheological characterization.
3.9.3.4 Crude protein
3.9.3.5 Crude fat
3.9.3.6 Ash
3.9.3.7 Color
3.9.3.8 Tocopherols
3.9.3.9 Volatile compounds
3.9.3.10 Analysis of milk microscopy
3.10 NUTRITIONAL INTERVENTION STUDY ON THE JICARO MILK
3.10.1 DETERMINATION OF THE GLYCEMIC INDEX (GI)
3.10.2 METABOLOMICS STUDY OF URINE AFTER CONSUMPTION
3.10.2.1 Study design
3.10.2.2 Analysis by mass spectrometry
3.10.2.3 Data processing
RESULTS
4.1 PHYSICOCHEMICAL CHARACTERIZATION OF JICARO SEEDS (CRESCENTIA ALATA H.B.K.): A NOVEL PROTEIN AND OLEAGINOUS SEED
4.1.1 INTRODUCTION
4.1.2 MATERIALS AND METHODS
4.1.2.1 Raw materials
4.1.2.2 Chemical analysis
4.1.2.3 2.3. Soluble sugars
4.1.2.4 Fiber content
4.1.2.5 Mineral composition
4.1.2.6 Phytate determination
4.1.2.7 Total phenolic content
4.1.2.8 Tannin determination
4.1.2.9 Tocopherol analysis
4.1.2.10 Fatty acid composition
4.1.2.11 Amino acid composition
4.1.2.12 Proteomic profiling
4.1.2.13 Trypsin inhibitor
4.1.3 RESULTS AND DISCUSSION
4.1.3.1 Seed structure
4.1.3.2 Main chemical composition
4.1.3.3 Fatty acid composition
4.1.3.4 Amino acid and protein compositions
4.1.3.5 Proteomic analysis of jicaro cotyledon
4.1.4 CONCLUSIONS
4.2 KEY ODOR AND PHYSICOCHEMICAL CHARACTERISTICS OF RAW AND ROASTED JICARO SEEDS (CRESCENTIA ALATA K.H.B.)
4.2.1 INTRODUCTION
4.2.2 MATERIALS AND METHODS
4.2.2.1 Raw materials
4.2.2.2 Roasting process
4.2.2.3 Jicaro samples for analysis
4.2.2.4 Bulk density
4.2.2.5 Chemical analyses
4.2.2.6 Confocal laser scanning microscopy
4.2.2.7 Extraction of volatile compounds
4.2.2.8 Analyses of volatile compounds
4.2.2.9 Quantification and semi quantification of volatile compounds
4.2.2.10 Statistical analysis
4.2.3 RESULTS AND DISCUSSION
4.2.3.1 Effect of roasting on physicochemical properties of jicaro seeds
4.2.3.2 Identification and quantification of volatile compounds
4.2.3.3 Determination of key aroma compounds by frequency of detection in olfactometry
4.2.4 CONCLUSION
4.3 INNOVATIVE PROCESS COMBINING ROASTING AND DEHULLING FOR THE VALORIZATION OF JICARO SEEDS (CRESCENTIA ALATA K.H.B)
4.3.1 INTRODUCTION
4.3.2 MATERIALS AND METHODS
4.3.2.1 Raw materials
4.3.2.2 Roasting and opening of jicaro seeds
4.3.2.3 Physicochemical analysis
4.3.2.4 Kinetic modeling
4.3.2.5 Mechanical dehulling of the roasted seeds
4.3.3 RESULTS AND DISCUSSION
4.3.4 CONCLUSION
4.4 PRELIMINARY STUDY ON THE ELABORATION OF A VEGETAL MILK FROM DEHULLED JICARO SEEDS
4.4.1 INTRODUCTION
4.4.2 PROCESS FOR MAKING VEGETAL MILKS
4.4.3 RESULTS AND DISCUSSION
4.4.3.1 Process flowsheet of jicaro milk
4.4.3.2 Effect of soaking temperature and soaking time
4.4.3.3 Effect of the presence of the seed coat in jicaro milk color
4.4.3.4 Rheological and particle size measurements of jicaro milk
4.4.3.5 Physicochemical composition of jicaro milk
4.4.3.6 Confocal laser scanning microscopy of jicaro milk
4.4.3.7 Suspension stability of jicaro milk
4.4.3.8 Clinical study with human volunteers
4.4.4 CONCLUSION
GENERAL DISCUSSION
5.1 PHYSICOCHEMICAL PROPERTIES OF JICARO SEEDS
CONCLUSIONS AND PERSPECTIVES
6.1 PERSPECTIVES
REFERENCES