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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: |
25/05/2023 |
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Data da última atualização: |
25/05/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BAZAN-COLQUE, R. J.; ASCHERI, J. L. R.; RUIZ-BARRETO, F. I.; ASCHERI, D. P. R. |
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Afiliação: |
RONEL JOEL BAZAN-COLQUE, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; FIORELLA IVETTE RUIZ-BARRETO, UFRRJ; DIEGO PALMIRO RAMIREZ ASCHERI, Universidade Estadual de Goiás. |
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Título: |
Investigation of the effect of particle size of corn fiber, as potential raw .material, on techno-functional and physicochemical properties. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Journal of Cereal Science, v. 112, 103708, 2023. |
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Idioma: |
Inglês |
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Conteúdo: |
Corn fiber (CF) is an undervalued co-product of the corn starch and corn milling industry. Similar to CF, sieving is also important in the cereal industry and should receive sufficient scientific attention. Thus, the aim of this study was to evaluate the effect of particle size on the techno-functional and physicochemical properties of CF as an alternative to fiber-rich raw materials for the food industry. Granulometry showed low uniformity (0.34) and low span (0.93), which could affect processing and product quality. The coarser fractions had lower density, solu- bility, paste viscosity, color, protein, ash, lipid, phenolic compounds, and antioxidant activity than the finer fractions. However, these coarse fractions had high porosity (83%), water absorption index (2.77 g gel/g), and dietary fiber content (75.56 g/100 g). All the evaluated responses had 37 strong positive correlations and 34 strong negative correlations (p < 0.01). In addition, principal component analysis at 91.09% of the total variance revealed four distinct clusters that possessed similar characteristics in both techno-functional and physico- chemical properties. Coarse fractions could generate greater extraction yields of hemicellulose and cellulose, whereas fine fractions could be excellent materials for the production of foods with excellent nutritional and functional properties. |
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Palavras-Chave: |
Particles properties. |
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Thesagro: |
Zea Mays. |
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Thesaurus Nal: |
Dietary fiber; Multivariate analysis. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02051naa a2200205 a 4500
001 2153979
005 2023-05-25
008 2023 bl uuuu u00u1 u #d
100 1 $aBAZAN-COLQUE, R. J.
245 $aInvestigation of the effect of particle size of corn fiber, as potential raw .material, on techno-functional and physicochemical properties.$h[electronic resource]
260 $c2023
520 $aCorn fiber (CF) is an undervalued co-product of the corn starch and corn milling industry. Similar to CF, sieving is also important in the cereal industry and should receive sufficient scientific attention. Thus, the aim of this study was to evaluate the effect of particle size on the techno-functional and physicochemical properties of CF as an alternative to fiber-rich raw materials for the food industry. Granulometry showed low uniformity (0.34) and low span (0.93), which could affect processing and product quality. The coarser fractions had lower density, solu- bility, paste viscosity, color, protein, ash, lipid, phenolic compounds, and antioxidant activity than the finer fractions. However, these coarse fractions had high porosity (83%), water absorption index (2.77 g gel/g), and dietary fiber content (75.56 g/100 g). All the evaluated responses had 37 strong positive correlations and 34 strong negative correlations (p < 0.01). In addition, principal component analysis at 91.09% of the total variance revealed four distinct clusters that possessed similar characteristics in both techno-functional and physico- chemical properties. Coarse fractions could generate greater extraction yields of hemicellulose and cellulose, whereas fine fractions could be excellent materials for the production of foods with excellent nutritional and functional properties.
650 $aDietary fiber
650 $aMultivariate analysis
650 $aZea Mays
653 $aParticles properties
700 1 $aASCHERI, J. L. R.
700 1 $aRUIZ-BARRETO, F. I.
700 1 $aASCHERI, D. P. R.
773 $tJournal of Cereal Science$gv. 112, 103708, 2023.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| 6. |  | ASCHERI, J. L. R.; BAZÁN COLQUE, R. J.; BORSOI, L. M.; ASCHERI, D. P. R.; AREVALO, A. M.; SILVA, E. M. M. da. Extrusion Cooking using Fruits Peels, Whole Cereals and Grains. Global Journal of Nutrition & Food Science, v. 1, n. 5, p. 1-2, 2019. Mini review.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: C - 0 |
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