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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
12/12/2023 |
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Data da última atualização: |
12/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PESSANHA, K. L. F.; SANTOS, M. B.; SÁ, D. de G. C. F. de; TAKEITI, C. Y.; CARVALHO, C. W. P. de. |
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Afiliação: |
KÊNIA LETÍCIA FERREIRA PESSANHA, UFRRJ; MONIQUE BARRETO SANTOS, UFRRJ; DANIELA DE GRANDI C FREITAS DE SA, CTAA; CRISTINA YOSHIE TAKEITI, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
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Título: |
Impact of whole millet extruded four on the physicochemical properties and antihyperglycemic activity of gluten free pasta. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Journal of Food Science and Technology, v. 60, n. 6, p. 1738–1748, jun. 2023. |
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DOI: |
ttps://doi.org/10.1007/s13197-023-05714-2 |
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Idioma: |
Inglês |
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Conteúdo: |
Gluten-free pasta was developed from raw whole millet (RMF) and precooked (PCMF) flours by thermoplastic extrusion. The fusilli shape pasta were prepared with RMF (100%) and RMF:PCMF in a ratio of 50:50. The formulations were characterized for texture, cooking loss, antioxidant capacity, antihyperglycemic activity, sensory and color analyses. The RMF:PCMF blend exhibited better integrity while the RMF was less consistent and more brittle after cooking. The optimal cooking time was 8.5 min for RMF:PCMF and 6.5 min for RMF pasta. Concerning texture parameters, pasta with RMF:PCMF presented higher values than those with RMF, approaching commercial pasta. The antioxidant capacity, DPPH and FRAP (78.5% SFR and 247.5 µmol Trolox/g), total phenolics (127.6 μmol gallic acid equivalent/g (GAE/g)) and antihyperglycemic activity (99.5%) were higher for RMF:PCMF than for pasta prepared with RMF alone. The protein, lipid and fiber content of RMF:PCMF pasta was higher than the commercial brown rice pasta. In relation to the instrumental color analysis, dry pasta (RMF:PCMF) showed a browning index (BI) of 31.9. The global acceptance index of the RMF:PCMF pasta was 66%, in which texture was the most highlighted negative parameter reported by the evaluators. Thus, the use of whole millet precooked flours by thermoplastic extrusion can be an alternative in the preparation of gluten-free products with better functional properties. |
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Palavras-Chave: |
Cereal processing; Thermoplastic extrusion. |
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Thesaurus Nal: |
Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02204naa a2200217 a 4500
001 2159543
005 2023-12-12
008 2023 bl uuuu u00u1 u #d
024 7 $attps://doi.org/10.1007/s13197-023-05714-2$2DOI
100 1 $aPESSANHA, K. L. F.
245 $aImpact of whole millet extruded four on the physicochemical properties and antihyperglycemic activity of gluten free pasta.$h[electronic resource]
260 $c2023
520 $aGluten-free pasta was developed from raw whole millet (RMF) and precooked (PCMF) flours by thermoplastic extrusion. The fusilli shape pasta were prepared with RMF (100%) and RMF:PCMF in a ratio of 50:50. The formulations were characterized for texture, cooking loss, antioxidant capacity, antihyperglycemic activity, sensory and color analyses. The RMF:PCMF blend exhibited better integrity while the RMF was less consistent and more brittle after cooking. The optimal cooking time was 8.5 min for RMF:PCMF and 6.5 min for RMF pasta. Concerning texture parameters, pasta with RMF:PCMF presented higher values than those with RMF, approaching commercial pasta. The antioxidant capacity, DPPH and FRAP (78.5% SFR and 247.5 µmol Trolox/g), total phenolics (127.6 μmol gallic acid equivalent/g (GAE/g)) and antihyperglycemic activity (99.5%) were higher for RMF:PCMF than for pasta prepared with RMF alone. The protein, lipid and fiber content of RMF:PCMF pasta was higher than the commercial brown rice pasta. In relation to the instrumental color analysis, dry pasta (RMF:PCMF) showed a browning index (BI) of 31.9. The global acceptance index of the RMF:PCMF pasta was 66%, in which texture was the most highlighted negative parameter reported by the evaluators. Thus, the use of whole millet precooked flours by thermoplastic extrusion can be an alternative in the preparation of gluten-free products with better functional properties.
650 $aFood technology
653 $aCereal processing
653 $aThermoplastic extrusion
700 1 $aSANTOS, M. B.
700 1 $aSÁ, D. de G. C. F. de
700 1 $aTAKEITI, C. Y.
700 1 $aCARVALHO, C. W. P. de
773 $tJournal of Food Science and Technology$gv. 60, n. 6, p. 1738–1748, jun. 2023.
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