References of "Danthine, Sabine"
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See detailEffect of palm oil enzymatic interesterification on physicochemical and structural properties of mixed fat blends.
Danthine, Sabine ULg; Lefebure, Emilie ULg; Nhu Trin, Hoa et al

in Journal of the American Oil Chemists' Society (2014), 91

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See detailPhysicochemical characterization and in vitro assessment of the nutritive value of starch yield from corn dried at different temperatures
Malumba, P.; Odjo, S.; Boudry, Christelle ULg et al

in Stärke = Starch (2014), 66

To assess modifications induced in starch granules during high temperature drying of corn grain and their effect on the nutritive value of corn-starch, physicochemical and structural characteristics of ... [more ▼]

To assess modifications induced in starch granules during high temperature drying of corn grain and their effect on the nutritive value of corn-starch, physicochemical and structural characteristics of starch granules from corn grains dried at different temperatures have been determined. Additionally, their in vitro digestibility and fermentation patterns were investigated, using a two steps in vitro model of the pig digestive tract. High drying temperatures induced a partial gelatinization of starch granules and produced a very favorable substrate for porcine pancreatic amylase and led to an altered physical structure which affected the rate and extent of starch granules digestion by gastric and pancreatic enzymes. Starch micrographs showed that granules extracted from corn dried at 130°C were less angular, bigger, and had smoother surface than granules extracted from corn dried at lower temperature. High-temperature drying increased the digestibility of wet-milled starch granules, while the residues of starch from corn dried at lower temperature produced higher volume of gas during their in vitro fermentation, despite their more pronounced crystalline characteristic. The residues from pepsin–pancreatic digestion of overall samples analyzed showed highly degraded and pitted granules or fragmented external shells, starch from corn dried at 130°C being the most degraded. Aforementioned changes of nutritional attributes of starch granules are discussed according to the restructuration occurring within both their amorphous and crystalline phase, as well as to the changes of the granules size and purity. [less ▲]

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See detailOptimization of cricket breeding production system for human food in Ratanakiri province (Cambodia)
Caparros Megido, Rudy ULg; Alabi, Taofic ULg; Nieus, Clément et al

Poster (2014)

Despite many natural resources, Cambodia is considered as a relatively poor country with a Gross National Income per capita averaging about 880 USD in 2012. Annâdya project in the Ratanakiri province ... [more ▼]

Despite many natural resources, Cambodia is considered as a relatively poor country with a Gross National Income per capita averaging about 880 USD in 2012. Annâdya project in the Ratanakiri province (Cambodia) aims to improve the food security and nutrition of smallholder households by introducing and facilitating the adoption of productive and environmentally sustainable agricultural technologies. The main purpose of this work was to optimize a cheap cricket breeding production system for local farmers to contribute to the reduction of protein deficiency and to create new source of incomes. Cricket development, Teleogryllus testaceus (Walker), was compared between seven diets composed of different ratio of aerial parts of taro, young cassava leaves, young cashew leaves, brown rice flour (with or without the addition of banana slices) and between the traditionally used chicken feed diet. Cricket mortality was relatively low on all diets (<10 %) excepted on the two cashew-based diets where mortality achieves 90 %. Mean adult body mass of the cricket was significantly higher on control diet (chicken feed) and on the two cassava-based diet (80% of cassava leave flour, 20% of brown rice with or without banana slices) than on the other diets (F = 20.87, P<0.001). The nutritional analyzes of the seven diets shows that the ideal diet should contain 19% protein, 5-6% fat, and a percentage of carbohydrates as high as possible. While the cricket mass body gain seems to be proportional to the carbohydrate content of the diet, the use of older cassava leaves, more rich in carbohydrates than the younger ones, is an interesting solution to substitute relatively expensive brown rice and banana slices also consumed by local population. In the future, consideration should be given to the adjustment of cassava leave maturity in function of the cricket growth stage as it is already done with chicken feed in Thai cricket farms. [less ▲]

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See detailSituation and perspective of entomophagy in Kinshasa
Nsevolo, Papy; Caparros Megido, Rudy ULg; Blecker, Christophe ULg et al

Poster (2014)

Eating edible insects in Republic Democratic of Congo is a tradition for centuries but a lack of knowledge remains about an actualized inventory of species consumed in the country. Moreover, a rigorous ... [more ▼]

Eating edible insects in Republic Democratic of Congo is a tradition for centuries but a lack of knowledge remains about an actualized inventory of species consumed in the country. Moreover, a rigorous taxonomic matching of the used vernacular name of edible insects and a precise characterization of the sector of entomophagy are still needed. According to our studies focused on the city of Kinshasa, 14 edible species were inventoried as regularly consumed. They belong respectively and by degree of importance to the Lepidoptera (46.7%), Isoptera (18.6%), Orthoptera (17.6%), Coleoptera (9.7%) and Hymenoptera (3.7%) orders. Generally 80.0% of the Kinshasa population consumes at least one species of insects 5 days per month. The key peoples in the edible insect sector are mostly women. The incomes generated by this activity contribute to the well being of households, to reduce poverty and food insecurity in the capital Kinshasa. Future studies should focus on sustainable ways of harvesting wild populations, the use of improved conservation practices, the enhancement of cottage industries for farming insects and the development of economically feasible ways of mass-rearing edible species. [less ▲]

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See detailMonitoring batch lipase catalyzed interesterification of palm oil and fractions by differential scanning calorimetry
Danthine, Sabine ULg; DeClercq, Nathalie; Dewettinck, Koen et al

in Journal of Thermal Analysis and Calorimetry (2014)

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See detailConsumer acceptance of insect-based meat substitutes
Caparros Megido, Rudy ULg; Gierts, Chloé; Blecker, Christophe ULg et al

Conference (2014)

Meat plays an important role in the consumption pattern of most European and North American consumers. Meat production is responsible for a well known environmental pressure due to the inefficient ... [more ▼]

Meat plays an important role in the consumption pattern of most European and North American consumers. Meat production is responsible for a well known environmental pressure due to the inefficient conversion of plant protein to meat protein and alternatives sources, such as insects or algae, will be rapidly required. In a recent theorical study, de Boer et al. (2013) show that consumers prefer to eat a hybrid meat product (i.e. a mix of meat and its substitute) rather than a pure meat substitute [3]. Based on these preliminary results, hedonic tests were realized to assess the acceptability of insect-based burgers in a target population composed of people from 15 to 25 years old, considered as the future insect consumers. Isolated in a tasting booth, each participant was invited to taste four burger samples containing a ratio of 20 gr of protein by 100 gr of burger. The first burger was prepared with 95% of grounded beef (1), the second with 95% of green lentil (2), the third with 45% of green lentil and 50% of mealworms (Tenebrio molitor L.; Coleoptera, Tenebrionidae) and the fourth with 45% of grounded beef burger and 50% of mealworms. The last 5% of each burger consists of an aromatization portion containing onions, carrots, tomato paste and garlic. Participants were asked to rate each sample on a 9-point hedonic scale, where extreme sides were noted from “extremely dislike” (left) to “extremely like” (right). Tukey post-hoc comparisons on the appreciation results showed that beef-based products (with or without mealworms) were relatively preferred to lentil-based products (with or without mealworms), probably because hybrid meat burgers seem more familiar to the consumers than vegetable burgers, and that no liking differences were noticed between the two beef-based burgers and between the two insect-based burgers. These results confirm that shape and appearance are key criteria in the acceptation of meat substitute by non-vegetarian consumers and that insects will preferentially be consumed, in the future, if they are presented in an invisible way and associated with familiar flavors. [less ▲]

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See detailThe influence of particle size distribution on sunflower tahini rheology and structure
Mureşan, Vlad; Danthine, Sabine ULg; Racolţa, Emil et al

in Journal of Food Process Engineering (2014)

Different particle size sunflower tahini prototypes were obtained by controlling the milling process of roasted sunflower kernels. Not only the physicochemical properties of these samples but also of an ... [more ▼]

Different particle size sunflower tahini prototypes were obtained by controlling the milling process of roasted sunflower kernels. Not only the physicochemical properties of these samples but also of an industrial reference were compared and discussed in order to understand tahini behavior and structure. Granulometry was determined by a laser-scattering analyzer and revealed for all studied samples, trimodal particle size distributions. Histogram modes, as well as cumulative volume percentages (CVPs) of smal l- and middle-class populations, increased with the number of passes through colloidal mill, while for large particle size population, both the modes and CVPs decreased. Pseudoplastic behavior was observed for all sunflower tahini prototypes and reference, irrespective of studied temperature and particle size. However, the value of consistency coefficient ranged from 3,049 to 6.6 Pa·s n being strong dependent on particle size and temperature while flow behavior indexes between 0.53 and 0.87. Time-dependent rheological analysis revealed higher thixotropic degree of coarser sunflower tahini samples. Studied samples had rheological properties characteristic for a viscoelastic mate- rial, the response in the dynamic frequency sweep being typical for weak gels. The finest sunflower tahini prototype showed the lowest Krieger–Dougherty estimated volume fraction (0.48), while the coarsest sample the highest (0.69), sunflower tahini reference being placed in a median position with a volume fraction of 0.56. By combining all those data, a schematic structure of sunflower tahini was pro- posed for the first time [less ▲]

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See detailInteractions of lipases with milk fat globule membrane monolayers using a Langmuir film balance
Danthine, Sabine ULg; Blecker, Christophe ULg

in International Dairy Journal (2014), 35(1), 81-87

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See detailPROPRIETES PHYSICO-CHIMIQUES ET FONCTIONNALITES TECHNOLOGIQUES DES MATIERES GRASSES VEGETALES Quelques applications alimentaires
Danthine, Sabine ULg

in Christophe, Lavelle (Ed.) Science culinaire : Matière, procédés, dégustation (2014)

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See detailPhysicochemical properties of lipids extracted from Tenebrio molitor larvae
Danthine, Sabine ULg; Blecker, Christophe ULg; Paul, Aman ULg et al

Poster (2013, December)

Objectives: To determine the physicochemical properties of the oil obtained from Tenebrio molitor Larvae and explore its potential as edible oil. Methodology: Oils obtained from five batches of Tenebrio ... [more ▼]

Objectives: To determine the physicochemical properties of the oil obtained from Tenebrio molitor Larvae and explore its potential as edible oil. Methodology: Oils obtained from five batches of Tenebrio molitor Larvae were investigated. Among the samples, three were produced directly in the lab (3 different productions) and 2 were purchased from a local supplier. In addition to the total lipid content (solvent extraction), both FA (GC) and TAG (HPLC) profiles were determined. Thermal properties by DSC were also estimated. Results and conclusion: The fresh Larvae from the lab contained 52% of total proteins (% dry matter). Their total fat content was around 36% (% dry matter). The commercial samples contained more proteins, but less fat: around 58% of total proteins and 30% of total fat (% dry matter). All the extracted oils contained high amount of unsaturated fatty acids. However, the chemical composition and the thermal properties of the samples varied according to their origin. The level and quality of lipid content offer potential as a substitute of oilseeds. [less ▲]

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See detailGrasshoppers: Food Security & Nutrition
Paul, Aman ULg; Danthine, Sabine ULg; Frederich, Michel ULg et al

Scientific conference (2013, December)

Rising economies and rapid urbanization in developing countries, particularly in Asia, are creating shifts in the composition of global food demand, so it is necessary to explore new sources of food with ... [more ▼]

Rising economies and rapid urbanization in developing countries, particularly in Asia, are creating shifts in the composition of global food demand, so it is necessary to explore new sources of food with better nutritional profile. Among the alternative food that exists are the grasshoppers, about 80 species of which are consumed worldwide. Grasshoppers are not only rich source of proteins and lipids but also some important minor component like vitamins and minerals. Apart from being nutritionally superior to most conventional meats their production results in lower emission of greenhouse gases & ammonia, risk of zoonotic infections in humans is much lower, water requirement for production is much less and have higher feed conversion ratio. Edible species of grasshopper in Belgium were identified, attempts were made for the lab rearing of meadow grasshopper (Chorthippus parallelus) and fat as well as protein contents of meadow grasshopper (Chorthippus parallelus) & long winged conehead (Conocephalus discolor) were investigated. [less ▲]

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See detailThe influence of palm oil addition on sunflower halva stability and texture
Mure şan, V.; Danthine, Sabine ULg; Racolţa, E. et al

Scientific conference (2013, September 26)

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See detailThe influence of calcium carbonate-wheat flour mix addition on sunflower halva stability and texture
Muresan, Vlad; Racolta, Emil; Muste, Sevastita et al

Poster (2013, July 01)

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See detailPuff pastry margarines performances related to their physicochemical properties
Lefebure, Emilie ULg; Cavillot, Valérie; Blecker, Christophe ULg et al

Poster (2013, April 28)

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See detaill'huile végétale sous la loupe
Danthine, Sabine ULg

Conference (2013, April 20)

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See detailComparative study of thermal and structural behaviour of four industrial lauric fats
Anihouvi, Prudent; Blecker, Christophe ULg; Dombrée, A et al

in Food and Bioprocess Technology (2013), 6(12), 3381-3391

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See detailPhysicochemical characterization of dextrins prepared with amylases from sorghum malt
Ba, Khady; Blecker, Christophe ULg; Danthine, Sabine ULg et al

in Stärke = Starch (2013)

Dextrins are partially hydrolyzed starch products which are used in a wide range of applications. Hydrolysis can be performed by acid or enzymatic reaction. However the properties of dextrins are ... [more ▼]

Dextrins are partially hydrolyzed starch products which are used in a wide range of applications. Hydrolysis can be performed by acid or enzymatic reaction. However the properties of dextrins are influenced by the type of reaction and the source of starch. The aim of the present study was to determine physicochemical properties of dextrins obtained from hydrolysis of starches (corn and wheat) and flours (wheat and cassava) by using sorghum malt amylases. Hydrolysis of starches and flours was performed at 65°C, the hydrolysates were centrifuged and spray-dried for analysis. Physicochemical and structure of the powders were investigated. Results showed that the proportion of DP2 (maltose and isomaltose) was higher in dextrins and more in dextrins from wheat flour. Low water activity and low dissolution time were found in all dextrins. XRD patterns revealed that the crystalline structure partially disappeared in some of them. At 30% concentration, we noted a Newtonian behavior for the dextrins. The freeze-concentrated T0 g and the peak melting temperature (T0 m) determined by DSC (DSC) showed lowest values for dextrins from wheat. Thermogravimetric analysis (TGA) revealed that the dextrins were quite stable until 200°C. [less ▲]

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See detailConfectionery products (halva type) obtained from sunflower: production technology and quality alterations. A review
Mureşan, Vlad; Blecker, Christophe ULg; Danthine, Sabine ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2013), 17(4), 1-9

Sunflower “halva” is a popular and widely enjoyed confectionery product specific to the countries of Eastern Europe. Conventional halva has historically been produced from sesame seeds in the Middle East ... [more ▼]

Sunflower “halva” is a popular and widely enjoyed confectionery product specific to the countries of Eastern Europe. Conventional halva has historically been produced from sesame seeds in the Middle East and Northern Africa. However, in the production of halva in Eastern Europe, sesame seeds have been largely replaced by sunflower seeds, due to the high availability of sunflower in this region and the comparable taste of the final product. Due to the importance of the cost of raw materials in the food industry, utilization of sunflower seeds in halva production may be of great interest worldwide because it offers the possibility of significantly lowering production costs. Nevertheless, oil separation and storage techniques must be perfected if sunflower halva is to fulfill its promise of becoming a cost effective alternative to sesame seed halva on a worldwide scale. The aims of this review are firstly, to describe the current state of sunflower halva technology, secondly, to isolate the main problems affecting the quality of the final product, and hirdly, to suggest areas of further research necessary to move sunflower halva production closer to reaching its full potential on the world market. [less ▲]

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