{"id":6745,"date":"2012-08-15T06:01:51","date_gmt":"2012-08-15T11:01:51","guid":{"rendered":"https:\/\/www.insta-pro.com\/fr\/2012\/08\/15\/the-unique-healthy-soy-oil-with-better-flavor\/"},"modified":"2022-04-26T16:12:10","modified_gmt":"2022-04-26T21:12:10","slug":"the-unique-healthy-soy-oil-with-better-flavor","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/fr\/blog\/nutrition-et-technologies\/the-unique-healthy-soy-oil-with-better-flavor\/","title":{"rendered":"La seule huile de soja saine ayant une meilleure stabilit\u00e9 et une meilleure flaveur"},"content":{"rendered":"

J\u2019ai r\u00e9cemment \u00e9t\u00e9 invit\u00e9 par l\u2019American Soybean Association – International Marketing (ASA-IM – association am\u00e9ricaine du soja-march\u00e9s internationaux)<\/a> \u00e0 Amman, en Jordanie<\/a>, pour diriger des s\u00e9minaires visant \u00e0 promouvoir l\u2019utilisation de graines de soja enti\u00e8res extrud\u00e9es de bonne qualit\u00e9 correctement transform\u00e9es et de tourteau de soja extrud\u00e9-press\u00e9 (ExPress<\/em>\u00ae).<\/p>\n

<\/em><\/p>\n

Pour ceux qui ne connaissent pas le syst\u00e8me ExPress<\/em>\u00ae commercialis\u00e9 par Insta-Pro International, en termes simples, il s\u2019agit de la cuisson et de l\u2019extraction d\u2019huile m\u00e9caniques \u00e0 l\u2019aide d\u2019une extrudeuse \u00e0 cisaillement \u00e9lev\u00e9 et d\u2019une presse horizontale.<\/em><\/p>\n

La conf\u00e9rence portait davantage sur le tourteau de soja extrud\u00e9 et extrud\u00e9-press\u00e9 que sur l\u2019huile.<\/em><\/p>\n

Bien que j\u2019ai partag\u00e9 certaines des caract\u00e9ristiques de cette huile unique, j\u2019aurais aim\u00e9 pouvoir donner plus d\u2019informations \u00e0 propos de l\u2019huile de soja ExPress\u00ae aux participants, venus de 12 pays diff\u00e9rents.<\/p>\n

Au Moyen-Orient, en Asie du Sud-Est, en Am\u00e9rique latine et en d\u2019autres endroits du monde, les gens ont d\u00e9velopp\u00e9 un go\u00fbt pour les aliments frits. Malheureusement, les pays du Moyen-Orient importent des sources d\u2019huile et de mati\u00e8res grasses \u00e0 un prix \u00e9lev\u00e9, qui sont moins saines que ce qu\u2019ils pourraient produire eux-m\u00eames s\u2019ils avaient la technologie et le savoir-faire.<\/p>\n

Les r\u00e9sultats de nombreuses \u00e9tudes men\u00e9es par diverses universit\u00e9s ici aux \u00c9tats-Unis se bousculaient dans ma t\u00eate. J\u2019aurais aim\u00e9 pouvoir les partager avec les participants, mais le temps manquait. L\u2019une de ces \u00e9tudes est d\u00e9crite ci-dessous :<\/p>\n

Quelques ann\u00e9es auparavant, j\u2019ai \u00e9cout\u00e9 une pr\u00e9sentation donn\u00e9e par Kathy Warner, de l\u2019USDA\/ARS<\/a> (D\u00e9partement de l\u2019Agriculture des \u00c9tats-Unis\/Service de la recherche agronomique), au National Center for Agricultural Utilization Research (Centre national pour la recherche sur l\u2019utilisation de l\u2019agriculture) \u00e0 Peoria, dans Illinois<\/a>. Elle a pr\u00e9sent\u00e9 les d\u00e9couvertes faites gr\u00e2ce \u00e0 ses recherches sur l\u2019unicit\u00e9 et la stabilit\u00e9 de l\u2019huile de soja raffin\u00e9e physiquement et extrud\u00e9e-press\u00e9e (ExPress<\/em>\u00ae).<\/em><\/p>\n

Dans l\u2019une de leurs \u00e9tudes sur la friture, ils ont test\u00e9 quatre huiles, dont :<\/em><\/p>\n

    \n
  1. L\u2019huile de soja<\/em> ExPress<\/em><\/em>\u00ae<\/li>\n
  2. L\u2019huile de soja raffin\u00e9e, d\u00e9color\u00e9e et d\u00e9sodoris\u00e9e sans l\u2019additif antioxydant butylhydroquinone tertiaire (BHQT)<\/em><\/li>\n
  3. L\u2019huile de soja raffin\u00e9e, d\u00e9color\u00e9e et d\u00e9sodoris\u00e9e avec BHQT<\/em><\/li>\n
  4. L\u2019huile de soja hydrog\u00e9n\u00e9e.<\/em><\/li>\n<\/ol>\n

    Les huiles ont \u00e9t\u00e9 \u00e9valu\u00e9es par rapport \u00e0 leur stabilit\u00e9 en friture, en mesurant les compos\u00e9s polaires totaux et la flaveur de frites (pommes de terre frites). L\u2019\u00e9valuation a \u00e9t\u00e9 faite par un panel d\u2019analyse sensorielle form\u00e9 et exp\u00e9riment\u00e9. Voici les d\u00e9couvertes uniques sur la qualit\u00e9 et la stabilit\u00e9 de l\u2019huile extrud\u00e9e-press\u00e9e :<\/p>\n

      \n
    • La stabilit\u00e9 en friture de l\u2019huile de soja ExPress\u00ae \u00e9tait consid\u00e9rablement meilleure que l\u2019huile de soja sans additifs, mais \u00e9quivalente \u00e0 la stabilit\u00e9 de l\u2019huile de soja avec BHQT, ou de l\u2019huile de soja hydrog\u00e9n\u00e9e.<\/em><\/li>\n
    • L\u2019huile de soja utilis\u00e9e pendant 35 heures pour frire des pommes de terre avait un niveau de compos\u00e9s polaires totaux de 17,7 %, alors que l\u2019huile extrud\u00e9e-press\u00e9e \u00e9tait \u00e0 9,1 %, l\u2019huile de soja avec BHQT 8,8 % et l\u2019huile de soja hydrog\u00e9n\u00e9e 9,7 %.<\/em><\/li>\n
    • Dans les premi\u00e8res heures de la friture, les pommes de terre frites dans l\u2019huile ExPress<\/em><\/em>\u00ae avaient une saveur de poisson consid\u00e9rablement moins forte que les pommes de terre frites dans les huiles de soja avec ou sans BHQT.<\/em><\/li>\n
    • Les pommes de terre frites dans l\u2019huile hydrog\u00e9n\u00e9e ont \u00e9t\u00e9 d\u00e9crites comme fermes, avec des ar\u00f4mes fruit\u00e9s et fleuris caract\u00e9ristiques d\u2019une huile hydrog\u00e9n\u00e9e.<\/em><\/li>\n<\/ul>\n

      Avec ces diff\u00e9rences dans les intensit\u00e9s et les types de caract\u00e9ristiques aromatiques, les pommes de terre pr\u00e9par\u00e9es avec l\u2019huile ExPress\u00ae avaient un score de saveur consid\u00e9rablement plus \u00e9lev\u00e9 que les huiles de soja avec ou sans BHQT et l\u2019huile de soja hydrog\u00e9n\u00e9e, pendant les 15 premi\u00e8res heures de friture.<\/p>\n

      Pendant les derni\u00e8res heures du test de friture, \u00e0 25 et 35 heures, les frites, cuites dans l\u2019huile de soja ExPress\u00ae, avaient toujours des scores de saveur globale consid\u00e9rablement meilleurs que les pommes de terre frites dans l\u2019huile de soja hydrog\u00e9n\u00e9e ou l\u2019huile de soja sans BHQT, mais aucune diff\u00e9rence significative n\u2019a \u00e9t\u00e9 d\u00e9tect\u00e9e entre les pommes de terre frites dans l\u2019huile ExPress\u00ae et celles cuites dans l\u2019huile de soja avec BHQT.<\/p>\n

      Ces r\u00e9sultats ont montr\u00e9 que l\u2019huile ExPress\u00ae a am\u00e9lior\u00e9 la stabilit\u00e9 en friture de l\u2019huile en comparaison avec l\u2019huile de soja sans additifs, et \u00e9tait comparable \u00e0 l\u2019huile de soja avec BHQT et l\u2019huile de soja hydrog\u00e9n\u00e9e suivant l\u2019\u00e9valuation par niveaux de compos\u00e9s polaires totaux. La saveur des frites pr\u00e9par\u00e9es dans l\u2019huile extrud\u00e9e \u00e9tait consid\u00e9rablement meilleure que pour l\u2019huile de soja avec BHQT pendant les 15 premi\u00e8res heures de friture. Par cons\u00e9quent, les fabricants de produits alimentaires pourraient \u00eatre int\u00e9ress\u00e9s par l\u2019utilisation de l\u2019huile de soja ExPress\u00ae comme alternative \u00e0 l\u2019hydrog\u00e9nation ou \u00e0 l\u2019ajout d\u2019antioxydants.<\/p>\n

      Les diff\u00e9rences dans la stabilit\u00e9 de friture des huiles et la saveur des frites peuvent \u00eatre dues aux variations de constituants mineurs de l\u2019huile. Par exemple, l\u2019huile de soja ExPress\u00ae avait l\u00e9g\u00e8rement plus de tocoph\u00e9rols et phytost\u00e9rols totaux que les autres \u00e9chantillons d\u2019huile. Pendant la friture, la pr\u00e9sence de BHQT dans l\u2019huile de soja et des compos\u00e9s inconnus dans l\u2019huile de soja ExPress\u00ae ont inhib\u00e9 la perte de tocoph\u00e9rols.<\/p>\n

      Ces r\u00e9sultats ont montr\u00e9 que l\u2019huile de soja ExPress\u00ae a donn\u00e9 des r\u00e9sultats similaires ou meilleurs quant \u00e0 la stabilit\u00e9 de l\u2019huile et \u00e0 la qualit\u00e9 de la nourriture frite, par rapport \u00e0 l\u2019ajout de BHQT \u00e0 l\u2019huile de soja, et elle peut se r\u00e9v\u00e9ler une alternative aux antioxydants ajout\u00e9s ou \u00e0 l\u2019hydrog\u00e9nation.<\/p>\n","protected":false},"excerpt":{"rendered":"

      J\u2019ai r\u00e9cemment \u00e9t\u00e9 invit\u00e9 par l\u2019American Soybean Association – International Marketing (ASA-IM – association am\u00e9ricaine du soja-march\u00e9s internationaux) \u00e0 Amman, en Jordanie, pour diriger des s\u00e9minaires visant \u00e0 promouvoir l\u2019utilisation de graines de soja enti\u00e8res extrud\u00e9es de bonne qualit\u00e9 correctement transform\u00e9es et de tourteau de soja extrud\u00e9-press\u00e9 (ExPress\u00ae). Pour ceux qui ne connaissent pas le […]<\/p>\n","protected":false},"author":55,"featured_media":10924,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7181],"tags":[9003,539,732,585,1250,1251,580,732],"class_list":["post-6745","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition-et-technologies","tag---express","tag-huile-de-soja-express-fr","tag-oilseed-processing-fr","tag-produits-enrichis-fr-3","tag-qualite-des-aliments-frits","tag-stabilite-de-lhuile-en-friture","tag-tourteau-de-soja-express-fr-2"],"acf":[],"yoast_head":"\nInsta-Pro ExPress | Healthy Soy Oil with Better Stability<\/title>\n<meta name=\"description\" content=\"In a recent study, Insta-Pro ExPress\u00ae Soy Oil was found to have similar or better effects on stability and fried food quality as did the addition of TBHQ to oil.\" \/>\n<meta name=\"robots\" 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