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MEMOIRE DE FIN D'etudes Incorporation Des Grains Du Lin Dans MINISTERE DE L’ENSEIGNEMENT SUPERIEUR ET DE LA RECHERCHE SCIENTIFIQUE UNIVERSITE AKLI MOHAND OULHADJ – BOUIRA FACULTE DES SCIENCES DE LA NATURE ET DE LA VIE ET DES SCIENCES DE LA TERRE DEPARTEMENT DES SCIENCES AGRONOMIQUE Réf : ……./UAMOB/F.SNV.ST/DEP.AGRO/20 MEMOIRE DE FIN D’ETUDES EN VUE DE L’OBTENTION DU DIPLOME MASTER Domaine : SNV Filière : Sciences Alimentaires Spécialité : Agroalimentaire et Contrôle de qualité Présenté par : Nacer Nadjet & Tigrine Thin-hinane Thème Incorporation des grains du lin dans un yaourt industriel « Ramdy » Soutenu le: 28/09/2020 Devant le jury composé de : Nom et Prénom Grade Mme . Bensmail Souhila MCB Univ. de Bouira Présidente Mme . Chekroune Malika MCB Univ. de Bouira Examinatrice Mme. Bourfis Nassima MAA Univ. de Bouira Promotrice Année Universitaire : 2019/2020 exÅxÜv|xÅxÇàá Nous remercions Dieu le tout puissant, de nous avoir donné la force, la volonté et la patience nécessaire pour la réalisation de ce modeste travail. Nous remercions notre promotrice Mme BOURFIS Nassima pour avoir accepté de nous encadrer, orienter et donner les plus amples conseils précieux qui nous ont permis de s’affranchir des écueils rencontrés tout au long de la période de réalisation de ce travail. Nos remerciements sont adressés aux membres du jury, Mme CHEKROUNE Malika et Mme BENSMAIL Souhila, qui ont accepté de juger ce travail. Nous remercions notre responsable de spécialité Mme FERHOUM Fatiha, pour sa gentillesse, sa disponibilité, ses conseils et surtout sa confiance qui nous a permis d’exprimer nos compétences durant ce travail. Nos remerciements vont également à l’ensemble des enseignants de la faculté des sciences de la nature et de vie et des sciences de la terre. Nous voudrions aussi exprimer notre profonde gratitude à nos familles pour leur soutien moral, matériel, leurs encouragements prodigués pendant toutes ces années d’études. atw}xà xà g {|Ç @{|ÇtÇx W°w|vtvx Je dédie ce travail: A la source de la tendresse, ma mère. A mon père, qui m'appris que la patience est le Secret du succès. A touts mes frères Said, Rabeh, Islam. A mes sœurs, Souhila et Manel. A ma grand-mère et mon grand père. A toutes mes copines, Souad, Sadia, Radia, Zahra, Zina, Nabila, Houriya, Yousra, Saliha, Asma, Wissam et Thin-hinane. A toute la promotion TAA 2019-2020 A tous ceux qui ont m0aidé dans la réalisation de ce travail. atw}xà W°w|vtvx Ma chère mère 1our tout ce que tu as fait comme efforts avec moi dès mon 2eune 3ge pour tant de sacrifices consentis. Chère mère, 20avoue que tu étais pour moi la lumière qui guide ma route et qui m0emmène au/ chemins de la réussite. A mon très cher père que 5ieu vous garde. A mon très cher frère: (oucef A toute ma famille. A tous mes amies intimes : Nad2et, 6ari7a, 8ydia, $ina. A tous mes amies de la promotion de 2015 : 2020. Thin-Hinane Sommaire Sommaire Liste des abréviations Liste des figures Liste des tableaux Introduction ………………………………………………………………………………………...1 Chapitre I : Les graines de lin 1. Histoire de lin .................................................................................................................................. 3 2. Définition ..................................................................................................................................... 3 3. Classification ................................................................................................................................ 3 4. Description générale et morphologie ........................................................................................... 4 4.1. Structure de la graine de lin ................................................................................................... 4 5. Culture de lin et les facteurs qui l’influencent ............................................................................ 5 5.1. Culture de lin ......................................................................................................................... 5 5.1.1. Facteurs influençant la culture du lin ............................................................................ 6 6. Variétés de lin .............................................................................................................................. 6 7. Composition de grains de lin ........................................................................................................ 8 7.1. Lipides : ................................................................................................................................. 9 7.2. Protéines ................................................................................................................................ 9 7.3. Glucides ............................................................................................................................... 10 7.4. Vitamines ............................................................................................................................ 11 7.5. Cendres et minéraux ............................................................................................................ 11 7.6. Composés phénoliques ........................................................................................................ 11 8.1. Composés actifs des graines de lin ......................................................................................... 13 a. Acides gras polyinsaturés (oméga-3) .................................................................................. 13 b. Mucilages ............................................................................................................................ 13 c. Lignanes .............................................................................................................................. 13 9.1. Incorporation des grains de lin dans l’alimentation humaine ................................................. 14 a. Applications des graines de lin entières .............................................................................. 14 b. Applications des graines de lin moulues ............................................................................. 14 c. Application de la farine de lin ............................................................................................. 14 Sommaire 9.2. Incorporation des grains de lin dans l’alimentation animale ................................................. 15 9.3. Lin à usage industriel .............................................................................................................. 15 Chapitre II : Le yaourt 1. Historique ......................................................................................................................................... 16 2. Définition ...................................................................................................................................... 16 3. Classification du yaourt ................................................................................................................ 16 4. Ingrédients et matières premières ................................................................................................. 17 4.1. Lait frais ................................................................................................................................. 17 4.2. Poudre de lait .......................................................................................................................... 17 4.3. Protéines et matière grasse ..................................................................................................... 17 II.4.4. Eau ...................................................................................................................................... 17 4.5. Additifs ................................................................................................................................... 17 5. Flore de fermentation de yaourt ........................................................................................................ 18 5.1. Caractéristiques générales des bactéries du yaourt ........................................................................ 18 a. Streptococcus themophilus ..................................................................................................... 18 b. Lactobacillus delbrueckii ssp. Bulgaricus ............................................................................. 19 5.2. Intérêt et fonctions des bactéries du yaourt ................................................................................ 19 a. Activité acidifiante ................................................................................................................. 19 c. Activité aromatique (production d'acétaldéhyde) .................................................................. 20 d. Activité texturant ................................................................................................................... 20 e. Comportement associatif des deux souches (symbiose) ............................................................ 20 6. composition chimique du yaourt ................................................................................................... 20 6.1. Glucides ..................................................................................................................................... 21 6.2. Protéines ..................................................................................................................................... 21 6.4. Minéraux ...................................................................................................................................
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