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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
11/05/2021 |
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Data da última atualização: |
12/05/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PESSANHA, K. L. F.; MENEZES, J. P. de; SILVA, A. dos A.; FERREIRA, M. V. da; TAKEITI, C. Y.; CARVALHO, C. W. P. de. |
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Afiliação: |
KÊNIA LETÍCIA FERREIRA PESSANHA, UFRRJ; JOÃO PAULO DE MENEZES, UFRRJ; ANDREA DOS ANJOS SILVA, UFRRJ; MARCUS VINICIUS DA SILVA FERREIRA, UFRRJ; CRISTINA YOSHIE TAKEITI, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
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Título: |
Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free bread. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, 111495, v. 147, 2021. |
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DOI: |
https://doi.org/10.1016/j.lwt.2021.111495 |
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Idioma: |
Inglês |
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Conteúdo: |
Millet (Pennisetum glaucum) is a small gluten-free cereal originated from Africa that is not currently introduced in the Western diet. It is an interesting source of dietary fiber, vitamins, minerals, proteins and phenolic compounds superior to the most traditional consumed cereals. It is very effective crop adopted in no tilling farming system planted in a vast cultivated area in Brazil. Bread is a food product of high acceptance that is traditionally made from wheat, particularly from refined flours. However, it is known to present a high glycemic index and low levels of dietary fiber and naturally contains gluten proteins. The objective of this work was to develop whole grain bread using blends of raw and extruded flours from millet and to evaluate the physicochemical parameters in comparison to commercial whole bread products with and without gluten. The use of extrusion increased antioxidant capacity (215.2 ± 1.9 μM Trolox/g) and enzymatic inhibition (96.31 ± 0.005) in relation to the product elaborated from raw flour. Millet is presented as potential food interesting for the production of bread considered in the diet of Brazilian population, particularly to those suffering from gluten allergy and diabetes. |
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Palavras-Chave: |
Antioxidant capacity. |
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Thesaurus Nal: |
Alpha-glucosidase; Antioxidants; Food technology; Gluten-free foods. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02070naa a2200253 a 4500
001 2131759
005 2021-05-12
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.lwt.2021.111495$2DOI
100 1 $aPESSANHA, K. L. F.
245 $aImpact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free bread.$h[electronic resource]
260 $c2021
520 $aMillet (Pennisetum glaucum) is a small gluten-free cereal originated from Africa that is not currently introduced in the Western diet. It is an interesting source of dietary fiber, vitamins, minerals, proteins and phenolic compounds superior to the most traditional consumed cereals. It is very effective crop adopted in no tilling farming system planted in a vast cultivated area in Brazil. Bread is a food product of high acceptance that is traditionally made from wheat, particularly from refined flours. However, it is known to present a high glycemic index and low levels of dietary fiber and naturally contains gluten proteins. The objective of this work was to develop whole grain bread using blends of raw and extruded flours from millet and to evaluate the physicochemical parameters in comparison to commercial whole bread products with and without gluten. The use of extrusion increased antioxidant capacity (215.2 ± 1.9 μM Trolox/g) and enzymatic inhibition (96.31 ± 0.005) in relation to the product elaborated from raw flour. Millet is presented as potential food interesting for the production of bread considered in the diet of Brazilian population, particularly to those suffering from gluten allergy and diabetes.
650 $aAlpha-glucosidase
650 $aAntioxidants
650 $aFood technology
650 $aGluten-free foods
653 $aAntioxidant capacity
700 1 $aMENEZES, J. P. de
700 1 $aSILVA, A. dos A.
700 1 $aFERREIRA, M. V. da
700 1 $aTAKEITI, C. Y.
700 1 $aCARVALHO, C. W. P. de
773 $tLWT - Food Science and Technology, 111495$gv. 147, 2021.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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Origem |
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Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
23/08/2013 |
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Data da última atualização: |
19/09/2013 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
LIMA, D.; SILVA FILHO, P. M.; OLIVEIRA, A. B. |
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Afiliação: |
DIVANIA DE LIMA, CNPSO; PEDRO MOREIRA DA SILVA FILHO, CNPSO; ARNOLD BARBOSA DE OLIVEIRA, CNPSO. |
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Título: |
Histórico das cultivares de soja convencional no Brasil. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
In: REUNIÃO DE PESQUISA DE SOJA DA REGIÃO CENTRAL DO BRASIL, 33., 2013, Londrina. Resumos expandidos... Brasília, DF: Embrapa, 2013. |
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Páginas: |
p. 17-18. |
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Idioma: |
Português |
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Thesagro: |
Soja; Variedade. |
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Thesaurus NAL: |
Cultivars; Soybeans. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/88689/1/Historico-das-cultivares-de-soja-convencional-no-Brasil.pdf
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Marc: |
LEADER 00563nam a2200181 a 4500
001 1964671
005 2013-09-19
008 2013 bl uuuu u00u1 u #d
100 1 $aLIMA, D.
245 $aHistórico das cultivares de soja convencional no Brasil.
260 $aIn: REUNIÃO DE PESQUISA DE SOJA DA REGIÃO CENTRAL DO BRASIL, 33., 2013, Londrina. Resumos expandidos... Brasília, DF: Embrapa$c2013
300 $ap. 17-18.
650 $aCultivars
650 $aSoybeans
650 $aSoja
650 $aVariedade
700 1 $aSILVA FILHO, P. M.
700 1 $aOLIVEIRA, A. B.
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Embrapa Soja (CNPSO) |
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