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