Développement de formulations alimentaires diététiques adaptées aux intolérants au lactose et présentant une meilleure digestibilité

Abstract : Currently, 70% of the world population is affected by the genetically programmed decline in lactase activity. For these subjects, lactose consumption can cause severe digestive disorders. The studied dietetic products, usually rehydrated with milk by the consumer before use, are hence a potential source of digestive discomfort. The first part of this project deals therefore with development ways in order to obtain suitable products for the majority of lactose intolerant population. Laterraly, increasingly aware of the close link between food and health, consumers tend to change their eating habits. This is reflected by a growing interest in "healthy" foods. The formulation of these products is however still hampered by a lack of knowledge about some macro and micronutrients bioavailability. This industrial project aims to maximize the digestibility of starch and protein contained in dietary products replacing the entire daily ration. The digestibility of different starch sources (wheat, corn, waxy maize, cassava, potato, waxy rice and rice) and different food proteins (caseins, milk protein concentrate, pea protein isolate, egg white powder, whey protein concentrate and soya protein isolate) has thus been studied and compared in vitro
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https://hal.univ-lorraine.fr/tel-02303723
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Submitted on : Wednesday, October 2, 2019 - 3:02:36 PM
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  • HAL Id : tel-02303723, version 1

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Magda Corgneau. Développement de formulations alimentaires diététiques adaptées aux intolérants au lactose et présentant une meilleure digestibilité. Biotechnologies. Université de Lorraine, 2016. Français. ⟨NNT : 2016LORR0217⟩. ⟨tel-02303723⟩

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