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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
28/10/2020 |
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Data da última atualização: |
02/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CAYRES, C. A.; ASCHERI, J. L. R.; COUTO, M. A. P. G.; ALMEIDA, E. L. |
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Afiliação: |
Caroline Alves Cayres, UFRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; Maria Antonieta Peixoto Gimenes Couto, UFRJ; Eveline Lopes Almeida, UFRJ. |
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Título: |
Whole-grain sorghum, orange pomace and whey blends as a novel gluten-free pregelatinized ingredient: assessment of physicochemical and pasting properties (sorghum-based pregelatinized flour). |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 45, n. 1, e15014, p. 1-14, 2021. |
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DOI: |
https://doi.org/10.1111/jfpp.15014 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to obtain gluten?free pregelatinized composite flours. A central composite rotational design was employed to study the impact of variation of the amount of whole?grain sorghum flour, the conditioning moisture in composite flour, and the temperature in the third zone of the extruder on the flour properties. Conditioning moisture was the parameter that most influenced peak viscosity, trough, final viscosity, and setback of flours. Pregelatinized composite flours with similar pasting properties to cross?linked chemically modified sorghum starches were obtained. While the sorghum flour presented 83.6°C for pasting temperature, 489cP for peak viscosity, and 1329cP for setback, the pregelatinized composite flours presented values between 69 ? 74.4°C, 129 ? 257cP, and 108 ? 311cP, respectively. The variation of the process and formulation parameters resulted in the production of flours with well?differentiated pasting properties that would meet specific technological features for application in various foodstuffs, and some optimizations for food applications were shown. |
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Palavras-Chave: |
Amido modificado; Estrusion conditions; Farinha de arroz; Food; Propriedade física; Protein; Visco Analyzer RVA. |
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Thesagro: |
Amido; Arroz; Composição Química; Culinária; Extrusão; Farinha; Proteína; Subproduto; Tecnologia de Alimento; Viscosidade. |
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Thesaurus Nal: |
Byproducts; Chemical composition; Cooking; Extrusion; Food technology; Modified starch; Physical properties; Protein products; Rice flour. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02544naa a2200481 a 4500
001 2126066
005 2022-05-02
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpp.15014$2DOI
100 1 $aCAYRES, C. A.
245 $aWhole-grain sorghum, orange pomace and whey blends as a novel gluten-free pregelatinized ingredient$bassessment of physicochemical and pasting properties (sorghum-based pregelatinized flour).$h[electronic resource]
260 $c2021
520 $aThis study aimed to obtain gluten?free pregelatinized composite flours. A central composite rotational design was employed to study the impact of variation of the amount of whole?grain sorghum flour, the conditioning moisture in composite flour, and the temperature in the third zone of the extruder on the flour properties. Conditioning moisture was the parameter that most influenced peak viscosity, trough, final viscosity, and setback of flours. Pregelatinized composite flours with similar pasting properties to cross?linked chemically modified sorghum starches were obtained. While the sorghum flour presented 83.6°C for pasting temperature, 489cP for peak viscosity, and 1329cP for setback, the pregelatinized composite flours presented values between 69 ? 74.4°C, 129 ? 257cP, and 108 ? 311cP, respectively. The variation of the process and formulation parameters resulted in the production of flours with well?differentiated pasting properties that would meet specific technological features for application in various foodstuffs, and some optimizations for food applications were shown.
650 $aByproducts
650 $aChemical composition
650 $aCooking
650 $aExtrusion
650 $aFood technology
650 $aModified starch
650 $aPhysical properties
650 $aProtein products
650 $aRice flour
650 $aAmido
650 $aArroz
650 $aComposição Química
650 $aCulinária
650 $aExtrusão
650 $aFarinha
650 $aProteína
650 $aSubproduto
650 $aTecnologia de Alimento
650 $aViscosidade
653 $aAmido modificado
653 $aEstrusion conditions
653 $aFarinha de arroz
653 $aFood
653 $aPropriedade física
653 $aProtein
653 $aVisco Analyzer RVA
700 1 $aASCHERI, J. L. R.
700 1 $aCOUTO, M. A. P. G.
700 1 $aALMEIDA, E. L.
773 $tJournal of Food Processing and Preservation$gv. 45, n. 1, e15014, p. 1-14, 2021.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | PETRI, J. L.; HAWERROTH, F. J.; FAZIO, G.; FRANCESCATTO, P.; LEITE, G. B. Avanços na propagação de fruteiras no Brasil e no mundo - macieira. Revista Brasileira de Fruticultura, Jaboticabal, SP, v. 39, p. 105-120, Setembro 2017. I SIMPROFRUTI (I Simpósio Internacional sobre “Avanços na propagação de fruteiras”). Evento on line de 25-29.09.17 (http://www.simprofruti.com.br/).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 3. | | MICHELON, M. F.; CARMINATTI, J. F.; RUFATO, L.; RUFATO, A. de R.; FRANCESCATTO, P. Associação de ácido abcísico e benziladenina no raleio químico de macieiras "Royal Gala". In.:ENCONTRO NACIONAL SOBRE FRUTICULTURA DE CLIMA TEMPERADO, 14., 2015, Fraiburgo, SC. Anais...(v.2 - Resumos). Caçador: Epagri, v. 2 (trabalhos), 2015. p. 47.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| Registros recuperados : 6 | |
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