Résumé:
Against a backdrop of increasing research into functional foods adapted to today's nutritionnel needs, this work focused on the valorization of teff flour (Eragrostis teff), a nutrient-rich gluten-free ingredient, for the development of nutritions cookies based on vitamin C-rich fruits and vegetables, gluten-free flours and probiotics.
The first part of the thesis is devoted to the analysis of teff flour. This flour is distinguished by its high content of dietary fiber, high-quality protein and essential minerals such as iron, calcium, magnesium and zinc. It is also naturally gluten-free, making it suitable for the diets of people with celiac disease. An in-depth physico-chemical analysis was carried out to assess its nutritional composition as well as its functional properties (water retention capacity, texture, granulometry), essential for bread-making and pastry-making. The second part of the study concerns the formulation and preparation of cookies enriched with teff flour. Different recipes were developed by combining teff flour with a vitamin C-rich fruit (orange) and a vitamin C-rich vegetable (pumpkin), as well as with the addition of SL42 probiotic strains. The impact of these ingredients on the nutritional and sensory quality of the cookies was assessed through laboratory analyses (vitamin, mineral, fiber and protein content, probiotic viability) and sensory tests with a panel of tasters
The results show that cookies made with teff flour have better nutritional density, increased fiber and mineral content, and good sensory acceptability. The presence of vitamin C and probiotics enriched the product while maintaining favorable organoleptic characteristics.
This study shows that the use of teff flour, combined with functional ingredients, makes it possible to produce innovative, healthy cookies suited to a modern, balanced diet.
