Texturation Extrusion : Des procédés aux processus

Transcription

1 L avenir des légumineuses dans l alimentation humaine Dijon 15 & 16 novembre 2012 Texturation Extrusion : Des procédés aux processus Pr Rémi SAUREL AgroSup Dijon UMR PAM, Equipe PAPC L avenir des légumineuses dans l alimentation humaine Dijon 15 & 16 novembre 2012

2 Procédés Alimentaires & Physico Chimie Methodologies - Rheology - Calorimetry - Chromatography / spectrometry - Spectroscopies - Imaging - Modelling H 2 O Materials -Powders -Gels -Emulsions -Films -Organic/inorganic -Complex solutions Interfaces -Structuration -Retention / release -Adsorption -Transfer -Molecular recognition -Oxidation

3 Traditional food products? Current brand image : a long time to prepare? Soaking & cooking difficult to digest fermentable sugars

4 Offer and innovations dominated by soy plant Legumes : perhaps out of the seed!

5 How to go out of the seed? I - Formulation / design of new food products Imitation of dairy (and soy) products Partial substitution in conventional products (meat cereal, milk) II Research aims for leguminous protein use in food Use as (edible) biomaterial How to improve gelling properties?

6 I - Formulation / design of new food products Dairy product imitation Plant milk Soy Pea Ingredients: water, pea protein(nutralys ), maltodextrine, Nutriose soluble fibrer, sugar, sunflower oil!, flavour Veg Boost

7 I - Formulation / design of new food products Dairy product imitation Plant dessert Produits Bjorg Carrefour Jardin Bio Plant yogurt Gélifiant Amidon Blé (3%) Amidon Riz (7%) Amidon Blé (6%) Ingredients : soy juice 78 % (water, sojabean), calcium phosphate, starters (Bifidus et Acidophilus), vitamin E Arôme Sucre Arôme naturel de vanille (0.6%) Sucre de canne roux Arôme naturel de vanille Sucre de canne Extrait naturel de vanille (0.18%) Sucre de canne Plant curd Source protéique Fèves de soja décortiquées (7.2%) Graines de soja (7%) Fèves de soja décortiquées (6%) Eau 80% 80% 80%

8 I - Formulation / design of new food products Dairy product imitation Protein fraction Preparation of Bean Curds from Protein Fractions. Boiling,10 min Coagulation : CaS04, MgSO4 Molding Cai et al. (2001), J. Agric. Food Chem.

9 I - Formulation / design of new food products Partial substitution in conventional products Yogurt supplemented with different pulse flours L. delbrueckii ssp bulgaricus & S. thermophilus Pea protein ( ) Chickpea flour ( ) Lentil flour ( ) Pea fibre (*) Soy protein ( ) Soy flour ( ) Milk powder ( ) Control ( ) L. acidophilus AD200 Lait Lentille Zare et al. (2012), LWT Food Science and Technology Zare et al. (2011), Food Research International

10 I - Formulation / design of new food products Partial substitution in conventional products Viande de dinde 42%, eau, chapelure (farine de blé, levure, sel), huile de tournesol, fromage fondu 10% (fromage, eau, beurre, poudre et protéines de lait, sels de fonte : E331, E339, E452, colorant : extrait de paprika), peau de volaille, farines (blé, maïs, lupin), fibre et gluten de blé, arômes (dont lait, blé), sirop de glucose et dextrose de blé, sel, fécule de pomme de terre, fibre et protéines de pois, épaississant : E415, protéines de lait, antioxygène : E316, graisse de poulet, conservateur : E250. Traces de moutarde, oeuf Emulsifier

11 I - Formulation / design of new food products Partial substitution in conventional products Viande hachée Pur Bœuf 6,9 /kg Added Value Haché Extra Moelleux Viande hachée de bœuf 80%, protéines végétales de soja réhydratées 15%, arôme, sel, betterave rouge déshydratée, exhausteurs de goût : E621 - E627 - E631. Haché au Bœuf pour Bolognaise 5,3 /kg Viande de bœuf (80 %), Protéines végétales de soja réhydratées (12 %), Tomates et oignons réhydratés, Sel, épices et extraits d épices, Sucre, Arômes, Lactose, Amidon modifié. Haché végétal Jus de soja (eau, graines), protéines de soja, oignon, concentré de tomates, huile de tournesol, sel, sucre, fibres de blé, jus concentré d'oignons, gélifiant : méthylcellulose, colorant naturel : rouge de betterave. 7,5 /kg 12,7 /kg

12 I - Formulation / design of new food products Partial substitution in conventional products Cereal / pasta Pâtes Légumes - 150g - Composition : Eau, pâtes enrichies en protéines ( semoule de blé dur, protéines de pois, blanc d'oeuf déshydraté, thréonine), légumes du soleil 24% (purée de tomate concentrée, courgettes, poivrons rouges et verts, oignons, concassée de tomate, aubergines), huile de colza, sel, ail, persil déshydraté, colorant: extrait de paprika, arôme. Gluten free Amidons de maïs et de riz, farine de maïs précuite, farine de riz, protéines de pois, farine de lupin, émulsifiant: mono- et di-glycérides d'acides gras.

13 I - Formulation / design of new food products Partial substitution in conventional products Extruded/puffed products Welience

14 How to go out of the seed? I - Formulation / design of new food products Imitation of dairy (and soy) products Partial substitution in conventional products (meat cereal, milk) II Research aims for leguminous protein use in food Use as (edible) biomaterial How to improve gelling properties?

15 II Research aims for leguminous protein use in food Use as (edible) Biomaterial Pea protein Film Kowalczyk & Baraniak (2011), Journal of Food Engineering Encapsulation by coacervation : Pea globulin/arabic gum Ducel et al. (2004) Colloids and Surfaces A

16 II Research aims for leguminous protein use in food Use as (edible) Biomaterial EI: ph Pea globulins Stability Stability Pea globulins + pectin Gharsalloui et al. (2010), Carbohydrate Polymers Stability of multi-layer emulsion (wet and dry) EII:pH Pre-dry emulsions Spray-drying 180 C Microcapsules Oil vesicles 5 % oil 11 % Maltodextrins DE28 ~30 % oil Gharsalloui et al. (2010), Food Chemistry Encapsulation Efficiency = 85%

17 II Research aims for leguminous protein use in food How to improve gelling properties? Gelation Pea Legumin > Soybean Glycinin Elastic modulus O Kane et al. (2004), J. Agric. Food Chem.

18 NSI % (m/m) Heat Flow (w/g) How to improve. : Solubility & suitability to thermal gelation PPN Leg Vic Leg DS Calorimetry (ph 7,2-0,1 M NaCl) 17 J/g PEA Vic ph NSI=f(pH) PPN Exo T d 88 C 10 C/min Temperature ( C) H d 11 J/g Mession et al. (2012), Food Hydrocolloids SOY DSC thermograms of non-treated and preheated SPIs. (a) Non-treated SPI (control); (b) preheated (80 C, 45 min) SPI; (c) preheated (90 C, 45 min) SPI Tang et al. (2007), International Journal of Biological Macromolecules β-conlycinin Glycinin

19 [Alg] % (m/m) How to improve gelling properties? Cold-set gelation with a gelling polysaccharide (Na-alginate) CaCO 3 Elastic modulus G (Pa) / Microstructure by CLSM GDL + H + Ca 2+ + HCO 3 - Calcium bonds + Phase separation 628±41 864±29 435±26 50 µm 50 µm 50 µm Proteic continuous network 486±39 50 µm 317±25 50 µm 143±47 153±11 20±1 46±3 58±2 Mession, PhD, 2012 [Denaturated pea globulin] % (m/m)

20 [ glu-lys] (µmol/100 g protéines) How to improve gelling properties? Transglutaminase (MTG): the rennet of plant protein! 0,04 0,035 0,03 0,025 0,02 glutamyl-lysin fragment (HPLC-MS) 0,015 0,01 0, temps (min) Djoullah, PhD, 2012 Methods OPA TNBS SDS- PAGE HPLC/MS RMN % of Glob* reticulation Analytic Time h 4h 3 days 7 days 2h * Pea Globulin (5%), 20 U MTG, 1h at 50 C

21 How to improve gelling properties? Formation of soluble aggregates before gelation SEC-HPLC Superdex /300 GL Pea Mw ± 200 kda (SEC HPLC Discovery BIO GFC 500) Mession et al. (2012), Journal of Agricultural and Food Chemistry

22 Conclusion Formulation / design of new food product Pb : Aroma and taste Murat et al. (2012), Food Chemistry Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour Engineering of plant protein denaturation and aggregation

23 Merci de votre attention! L avenir des légumineuses dans l alimentation humaine Dijon 15 & 16 novembre 2012