Data/hora: 08/06/2024 22:19:14

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	12/12/2023	
Data da última atualização: 	13/12/2023	
Autoria: 	MARINHO, L.; SANTOS, M. B.; CARVALHO, C. W. P. de; TAKEITI, C. Y.	
Afiliação: 	LORRANY MARINHO; MONIQUE BARRETO SANTOS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTINA YOSHIE TAKEITI, CTAA.	
Título: 	Impact of banking process on the dietary fiver and phenolic profile of pearl millet-based breads.	
Ano de publicação: 	2023	
Fonte/Imprenta: 	In: INTERNATIONAL SYMPOSIUM ON GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES, 6., 2023. Roma. Gluten-Free Cereal Products and Beverages: designing Food for Individual Needs and Choices: Book of abstracts. Viena: International Association for Cereal Science and Technology, 2023. p. 78-79.	
Idioma: 	Inglês	
Notas: 	GF23. 8 a 20 out. 2023.	
Conteúdo: 	Gluten-related disorders have affected an increasing number of individuals. Bread represent an ancient significant food in human nutrition, however, it is a great challenge to develop gluten-free alternatives mainly in terms of sensory features such as texture and specific loaf volume. In this context, pearl millet (Pennisetum glaucum (L.) R. Br.), can be used as an alternative ingredient in the preparation of glutenfree breads due to its high nutritional value and bioactive compounds. This study aimed to evaluate the Influence of the fermentation method (straight-dough and sponge-dough) on the profile of dietary fiber, total phenolic compounds (TPC) and antioxidant capacity of breads made with raw whole grain pearl millet (RMF), extruded (EMF) and germinated (GMF) flours. Dietary fiber content was determined according to the method 985.29 (AOAC, 2005). Phenolic content was determined by the Folin-Ciocalteu method and antioxidant capacity by FRAP and DPPH. Results demonstrated that the dietary fiber content increased in breads fermented by the sponge-dough method, especially related to RMF+EMF+GMF formulation (10.8 g/100g). Breads produced using the sponge-dough method showed higher TPC and FRAP in RMF+EMF+GMF (1:1:0,05) (4131.87 mg GAE/100g and 1923.3 µmol/g) and RMF+EMF(1:1) (3210.6 mg GAE/100g and 2133.0 µmol/g), whereas refined wheat bread (control) presented the lowest values (287.3 mg GAE/100g and 344.2 µmol/g). These findings can be related to the combination of germination and fermentation that acting on the bioactive compounds. Germination promotes the synthesis or activation of diverse enzymatic systems present in the grain and fermentation Influences the bioaccessibility of phenolic compounds in cereal grains. Dietary fiber and phenolic compounds may offer several health benefits, such as anti-hyperglycemic, antioxidant and hypocholesterolemic effects. Thus, the use of pearl millet associated with the baking process promotes positive effects on the nutritional quality of gluten-free breads, since traditional ingredients have poor nutritional characteristics in terms of bioactive compounds and fiber.	
Thesaurus Nal: 	Food technology.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15612-1) - UPC - RA - DD -  -  -  - DIS