{"id":5041,"date":"2019-03-15T17:04:44","date_gmt":"2019-03-15T16:04:44","guid":{"rendered":"https:\/\/science-nutrition.com\/?p=5041"},"modified":"2019-03-15T17:26:31","modified_gmt":"2019-03-15T16:26:31","slug":"les-rencontres-de-linra-au-sia-2019-innovations-alimentaires-dans-le-domaine-des-cereales","status":"publish","type":"post","link":"https:\/\/science-nutrition.com\/en\/2019\/03\/15\/les-rencontres-de-linra-au-sia-2019-innovations-alimentaires-dans-le-domaine-des-cereales\/","title":{"rendered":"Les rencontres de l\u2019INRA au SIA 2019 : Innovations alimentaires dans le domaine des c\u00e9r\u00e9ales"},"content":{"rendered":"<div class=\"l-subsection\"><div class=\"l-subsection-h\"><div class=\"l-subsection-hh g-html i-cf\"><p>Orchidali a particip\u00e9 \u00e0 la rencontre de l\u2019INRA au Salon de l\u2019Agriculture sur la th\u00e9matique \u00ab\u00a0Innovations alimentaires de l\u2019assiette au champs\u00a0\u00bb et vous propose en premier lieu un compte-rendu d\u2019exemples concrets d\u2019innovations concernant les aliments c\u00e9r\u00e9aliers. Ces innovations rapprochent sant\u00e9 et environnement en intervenant \u00e0 diff\u00e9rents niveaux de la cha\u00eene culture, transformation, consommateurs.<\/p>\n<p>Deux exemples concernaient des innovations associant les l\u00e9gumineuses au bl\u00e9\u00a0:<\/p>\n<p><strong>Dans les p\u00e2tes<\/strong>\u00a0(<em>Strat\u00e9gies d\u2019innovations pour le d\u00e9veloppement de p\u00e2tes alimentaires enrichies en prot\u00e9ines de l\u00e9gumineuses, Marine Gueugneau<\/em>).<\/p>\n<p>La compl\u00e9mentarit\u00e9 de l\u2019association de l\u00e9gumineuses (35% de f\u00e8ves) au bl\u00e9 pour am\u00e9liorer le profil d\u2019acides amin\u00e9s essentiels est \u00e9tablie, les f\u00e8ves garantissant l\u2019apport en lysine d\u00e9ficient dans le bl\u00e9 et le bl\u00e9 garantissant l\u2019apport en acides amin\u00e9s soufr\u00e9s (m\u00e9thionine et cyst\u00e9ine) d\u00e9ficients dans les f\u00e8ves. Une \u00e9tude de diff\u00e9rents r\u00e9gimes iso-prot\u00e9iques pendant 6 semaines chez le rat en croissance a mis en \u00e9vidence\u00a0:<\/p>\n<ul>\n<li>dans le groupe &#8220;p\u00e2tes aux f\u00e8ves&#8221;, une croissance \u00e9quivalente \u00e0 celle du groupe &#8220;r\u00e9gime \u00e0 la cas\u00e9ine&#8221; et sup\u00e9rieure \u00e0 celle du groupe des &#8220;p\u00e2tes classiques&#8221;.<\/li>\n<li>une utilisation prot\u00e9ique nette identique dans les groupes &#8220;cas\u00e9ine&#8221; et &#8220;p\u00e2tes aux f\u00e8ves&#8221; et inf\u00e9rieure au groupe &#8220;p\u00e2tes classiques&#8221;.<\/li>\n<li>une digestibilit\u00e9 vraie moindre dans le groupe p\u00e2tes aux f\u00e8ves par rapport au groupe &#8220;cas\u00e9ine&#8221;.<\/li>\n<\/ul>\n<p>Par contre, la digestibilit\u00e9 pourrait \u00eatre am\u00e9lior\u00e9e par la modification de certains param\u00e8tres du proc\u00e9d\u00e9 de fabrication.<\/p>\n<p><strong>Dans les g\u00e2teaux\u00a0<\/strong>(<em>Associer bl\u00e9 et l\u00e9gumineuses, du champ aux g\u00e2teaux moelleux : comment faire ? pour quelles qualit\u00e9s ?, Camille Michon et Anne-Flore Monnet<\/em>)<\/p>\n<p>Camille Michon et Anne-Flore Monnet ont travaill\u00e9 sur l\u2019incorporation de farine de pois cass\u00e9s dans la farine de bl\u00e9 pour pr\u00e9parer des g\u00e2teaux qui r\u00e9pondent aux attentes du consommateur au sein du projet multidisciplinaire FLEXIPROCESS. Ce projet a pour objectifs de d\u00e9velopper des produits c\u00e9r\u00e9aliers enrichis en l\u00e9gumineuses, sensoriellement appr\u00e9ci\u00e9s et nutritionnellement \u00e9quilibr\u00e9s, tout en contribuant \u00e0 rendre l\u2019ensemble de la fili\u00e8re c\u00e9r\u00e9ali\u00e8re plus durable. La probl\u00e9matique concernait la ma\u00eetrise de la qualit\u00e9 de g\u00e2teaux enrichis en farine de l\u00e9gumineuses compte tenu des variations de composition des mati\u00e8res premi\u00e8res. Les chercheuses ont explor\u00e9 les adaptations qui seraient n\u00e9cessaires au niveau des proc\u00e9d\u00e9s pour garantir au consommateur des g\u00e2teaux de qualit\u00e9 constante. Le projet s\u2019est organis\u00e9 en trois \u00e9tapes\u00a0:<\/p>\n<ul>\n<li>l\u2019acquisition de connaissances sur les variations des mati\u00e8res premi\u00e8res et sur les facteurs industriels contr\u00f4lables,<\/li>\n<li>la construction d\u2019un outil d\u2019aide \u00e0 la conduite du proc\u00e9d\u00e9 int\u00e9grant la complexit\u00e9 des effets,<\/li>\n<li>l\u2019application \u00e0 des g\u00e2teaux<\/li>\n<\/ul>\n<p>Elles ont pu d\u00e9montrer que la variation de granulom\u00e9trie, et de proportion de pois pouvaient \u00eatre corrig\u00e9e par la modulation de param\u00e8tres technologiques.<\/p>\n<p>Catherine Grand-Ravel (<em>Innovations scientifiques autour de la probl\u00e9matique du gluten<\/em>) a ensuite pr\u00e9sent\u00e9 des innovations en relation avec la probl\u00e9matique du gluten dans des pains pour une meilleure tol\u00e9rance des sujets qui se disent intol\u00e9rants au gluten (hypersensibles ou \u00e0 sensibilit\u00e9 non c\u0153liaque au gluten). La s\u00e9lection vari\u00e9tale et le contr\u00f4le des proc\u00e9d\u00e9s pourraient diminuer les effets physiologiques du gluten et am\u00e9liorer sa tol\u00e9rance (r\u00e9sultats attendus en 2021).<\/p>\n<p>Les vid\u00e9os de ces pr\u00e9sentations sont disponibles sur ce <a href=\"http:\/\/www.inra.fr\/Entreprises-Monde-agricole\/Resultats-innovation-transfert\/Tous-les-dossiers\/Les-rencontres-du-SIA-2019\/Innovations-de-l-assiette-au-champ\/(key)\/5\" target=\"_blank\">lien<\/a>.<\/p>\n<p><em><strong>Orchidali vous propose de mener des <a href=\"https:\/\/science-nutrition.com\/scientific-literature-review\/\" target=\"_blank\">revues et analyses de la litt\u00e9rature scientifique<\/a>.<\/strong><\/em><\/p>\n<\/div><\/div><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Orchidali a particip\u00e9 \u00e0 la rencontre de l\u2019INRA au Salon de l\u2019Agriculture sur la th\u00e9matique \u00ab\u00a0Innovations alimentaires de l\u2019assiette au champs\u00a0\u00bb et<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":4,"featured_media":4361,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48,504],"tags":[296,951,46,952,43,480],"class_list":["post-5041","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agenda","category-conferences","tag-gluten","tag-innovations-scientifiques","tag-inra","tag-intolerances","tag-sante-2","tag-sia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - 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