{"id":8911,"date":"2014-01-28T09:00:24","date_gmt":"2014-01-28T15:00:24","guid":{"rendered":"https:\/\/www.insta-pro.com\/2014\/01\/28\/effets-de-lextrusion-sur-les-fibres-enjeux-et-opportunites\/"},"modified":"2017-03-30T10:06:53","modified_gmt":"2017-03-30T15:06:53","slug":"effets-de-lextrusion-sur-les-fibres-enjeux-et-opportunites","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/fr\/blog\/nutrition-et-technologies\/effets-de-lextrusion-sur-les-fibres-enjeux-et-opportunites\/","title":{"rendered":"Effets de l\u2019extrusion sur les fibres\u00a0: enjeux et opportunit\u00e9s"},"content":{"rendered":"

La cuisson par extrusion<\/a> est une m\u00e9thode tr\u00e8s polyvalente, et reconnue partout dans le monde, pour transformer et am\u00e9liorer les produits alimentaires pour humains et animaux.\u00a0 Les effets de l\u2019extrusion sur l\u2019am\u00e9lioration de la digestibilit\u00e9 de l\u2019amidon<\/a>, la diminution des facteurs antinutritionnels<\/a> (qui affectent globalement la digestion), et l\u2019am\u00e9lioration de l\u2019utilisation de l\u2019\u00e9nergie gr\u00e2ce \u00e0 l\u2019am\u00e9lioration de la digestibilit\u00e9 de l\u2019huile dans les ingr\u00e9dients<\/a>, sont bien compris. \u00a0Ce qui est moins bien compris, ce sont les effets de l\u2019extrusion sur la vari\u00e9t\u00e9 des mol\u00e9cules qui composent les fibres alimentaires<\/a>.<\/p>\n

Les fibres alimentaires sont une portion des aliments qui joue un r\u00f4le structural dans toutes les plantes et quelques animaux (comme par exemple les crustac\u00e9s<\/a>).\u00a0 Par cons\u00e9quent, les fibres alimentaires r\u00e9sistent \u00e0 la digestion.\u00a0 Cette mati\u00e8re inerte est b\u00e9n\u00e9fique puisqu\u2019elle apporte des fibres pour le transit intestinal<\/a>.\u00a0 Par ailleurs, elle r\u00e9siste \u00e0 la digestion hydrolytique par les enzymes dans le tube digestif sup\u00e9rieur, et va dans le gros intestin<\/a>, o\u00f9 elle peut subir une fermentation<\/a>.\u00a0 Au cours du proc\u00e9d\u00e9 de fermentation, les micro-organismes peuvent utiliser certaines fibres pour produire des acides gras \u00e0 cha\u00eene courte<\/a>, qui sont reconnus am\u00e9liorer la sant\u00e9 de l\u2019intestin<\/a>.\u00a0 On peut relever ici que le rumen<\/a> des bovins laitiers et de boucherie, des ovins, et des caprins contient aussi des populations microbiennes qui produisent des acides gras \u00e0 cha\u00eene courte dans le processus normal de digestion.<\/p>\n

Donc, les effets de la cuisson par extrusion sur les fibres alimentaires m\u00e9ritent d\u2019\u00eatre \u00e9tudi\u00e9s.\u00a0 Une \u00e9tude approfondie<\/a> a \u00e9t\u00e9 men\u00e9e sur ce th\u00e8me pr\u00e9cis.\u00a0 Pour nos objectifs, les effets de l\u2019extrusion (de pas d\u2019extrusion, \u00e0 des conditions de hautes temp\u00e9rature et pression, ce qui est indiqu\u00e9 dans les graphiques par \u00ab\u00a0high\u00a0\u00bb compl\u00e8tement \u00e0 droite) sur l\u2019amidon r\u00e9sistant<\/a> (qui agit en tant que fibres alimentaires) et les fibres dans le tourteau de ma\u00efs<\/a> et le son<\/a> d\u2019avoine sont illustr\u00e9s.\"1\"<\/a><\/i><\/p>\n

\"2\"<\/a>*\u00a0Des valeurs relatives, non r\u00e9elles, ont \u00e9t\u00e9 utilis\u00e9es pour une meilleure clart\u00e9 des graphiques.<\/i><\/p>\n

Le tourteau de ma\u00efs et le son d\u2019avoine ont \u00e9t\u00e9 choisis pour illustrer un point particulier.\u00a0 Les deux ingr\u00e9dients ont montr\u00e9 des teneurs en nutriments similaires, y compris pour les fibres totales, l\u2019amidon, et la mati\u00e8re s\u00e8che.\u00a0 Aussi, le rapport fibres insolubles sur fibres solubles a chang\u00e9 de fa\u00e7on relativement similaire alors que les conditions \u00e9voluaient vers \u00ab\u00a0high\u00a0\u00bb (fortes).\u00a0 Rien de ceci ne ressort dans les graphiques ci-dessus.<\/p>\n

Ce qui n\u2019a pas chang\u00e9 de fa\u00e7on similaire, c\u2019est l\u2019amidon r\u00e9sistant, qui a diminu\u00e9 dans le tourteau de ma\u00efs alors que les conditions d\u2019extrusion devenaient plus fortes.\u00a0 Par contre, dans le son d\u2019avoine, de l\u2019amidon r\u00e9sistant \u00e9tait cr\u00e9\u00e9 \u00e0 mesure que les conditions d\u2019extrusion devenaient plus fortes.\u00a0 Voir les graphiques ci-dessus.<\/p>\n

D\u2019autre part, le tourteau de ma\u00efs \u00e9tait beaucoup moins fermentable (d\u2019apr\u00e8s les mesures de production d\u2019acides gras \u00e0 cha\u00eene courte) que le son d\u2019avoine, qui lui est devenu plus fermentable \u00e0 mesure que les conditions d\u2019extrusion passaient de mod\u00e9r\u00e9es (\u00ab\u00a0moderate\u00a0\u00bb) \u00e0 fortes (\u00ab\u00a0high\u00a0\u00bb).\u00a0 Ceci se retrouve \u00e9galement dans les graphiques.<\/p>\n

Donc les fibres dans les aliments peuvent \u00eatre manipul\u00e9es par l\u2019extrusion.\u00a0 Le d\u00e9fi, c\u2019est que ces changements s\u2019av\u00e8rent vraiment sp\u00e9cifiques pour chaque ingr\u00e9dient.\u00a0 En conclusion, des opportunit\u00e9s existent pour cr\u00e9er des ingr\u00e9dients am\u00e9lior\u00e9s avec un amidon plus r\u00e9sistant et une fermentabilit\u00e9 plus \u00e9lev\u00e9e (autrement dit, plus d\u2019acides gras \u00e0 cha\u00eene courte produits)\u00a0; ces deux facteurs peuvent am\u00e9liorer la sant\u00e9 des intestins lorsqu\u2019ils sont effectifs dans les produits alimentaires consomm\u00e9s.<\/p>\n","protected":false},"excerpt":{"rendered":"

La cuisson par extrusion est une m\u00e9thode tr\u00e8s polyvalente, et reconnue partout dans le monde, pour transformer et am\u00e9liorer les produits alimentaires pour humains et animaux.\u00a0 Les effets de l\u2019extrusion sur l\u2019am\u00e9lioration de la digestibilit\u00e9 de l\u2019amidon, la diminution des facteurs antinutritionnels (qui affectent globalement la digestion), et l\u2019am\u00e9lioration de l\u2019utilisation de l\u2019\u00e9nergie gr\u00e2ce \u00e0 […]<\/p>\n","protected":false},"author":13,"featured_media":10834,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7181],"tags":[919,918,550,378,591,592],"class_list":["post-8911","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition-et-technologies","tag-starch-fr","tag-fiber-fr","tag-produits-extrudes-fr","tag-solutions-de-transformation-par-extrusion-fr","tag-strategie-commerciale-fr-3","tag-transformation-pour-lalimentation-humaine-ou-animale-fr-2"],"acf":[],"yoast_head":"\nEffets de l\u2019extrusion sur les fibres\u00a0: enjeux et opportunit\u00e9s<\/title>\n<meta name=\"description\" content=\"La cuisson par extrusion est une m\u00e9thode tr\u00e8s polyvalente, et reconnue partout dans le monde, pour transformer et am\u00e9liorer les produits alimentaires pour humains et animaux\" \/>\n<meta name=\"robots\" content=\"index, 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