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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
28/10/2020 |
Data da última atualização: |
02/05/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
CAYRES, C. A.; ASCHERI, J. L. R.; COUTO, M. A. P. G.; ALMEIDA, E. L. |
Afiliação: |
Caroline Alves Cayres, UFRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; Maria Antonieta Peixoto Gimenes Couto, UFRJ; Eveline Lopes Almeida, UFRJ. |
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). |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 45, n. 1, e15014, p. 1-14, 2021. |
DOI: |
https://doi.org/10.1111/jfpp.15014 |
Idioma: |
Inglês |
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. |
Palavras-Chave: |
Amido modificado; Estrusion conditions; Farinha de arroz; Food; Propriedade física; Protein; Visco Analyzer RVA. |
Thesagro: |
Amido; Arroz; Composição Química; Culinária; Extrusão; Farinha; Proteína; Subproduto; Tecnologia de Alimento; Viscosidade. |
Thesaurus Nal: |
Byproducts; Chemical composition; Cooking; Extrusion; Food technology; Modified starch; Physical properties; Protein products; Rice flour. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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1. | | OLIVEIRA, J. B. de; ARAÚJO, A. J. de B.; DINIZ, B. C.; QUINTINO. C.; NASCIMENTO, R. L.; RODRIGUES, T.; LIVEIRA, V. de S.; ALVES, L. A.; PEREIRA, G. E. Caracterização dos sucos de uvas elaborados a partir de duas variedades no Submédio do Vale do São Francisco In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA SEMIÁRIDO, 5., 2010, Petrolina. Anais... Petrolina: Embrapa Semiárido, 2010. p. 252-257. (Embrapa Semiárido. Documentos, 228.).Tipo: Artigo em Anais de Congresso |
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