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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: |
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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| Acesso ao texto completo restrito à biblioteca da Embrapa Soja. Para informações adicionais entre em contato com valeria.cardoso@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
02/12/2020 |
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Data da última atualização: |
21/03/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
FREITAS-VANZO, A. T. de; SILVA, C. de C. da; NOVAES, T. G. de; WALZ, D. M.; MARCELINO-GUIMARÃES, F. C.; KUWAHARA, M. K.; MOLINA, R. de O.; LEITE JUNIOR, R. P. |
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Afiliação: |
ALINE TAIANE DE FREITAS-VANZO, Instituto Agronômico do Paraná, IAPAR, Londrina; CAMILA DE CASSIA DA SILVA, Universidade Estadual de Maringá, UEM, PR; TANARA GARCIA DE NOVAES, Instituto Agronômico do Paraná, IAPAR,Londrina, PR.; DANIEL MAZZIERI WALZ, Instituto Agronômico do Paraná, IAPAR,Londrina, PR.; FRANCISMAR CORREA MARCELINO GUIMARA, CNPSO; MARCIA KAMOGAE KUWAHARA, CNPSO; RÚBIA DE OLIVEIRA MOLINA, Instituto Agronômico do Paraná, IAPAR, Londrina, , PR Brazil; RUI PEREIRA LEITE JUNIOR, Instituto Agronômico do Paraná, IAPAR, Londrina, PR. |
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Título: |
Evaluation of disease severity caused by Bean golden mosaic virus in different bean cultivars. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Canadian Journal of Plant Pathology, v. 43, N. 1, p. 172-178, 2021. |
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DOI: |
10.1080/07060661.2020.1771618 |
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Idioma: |
Inglês |
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Palavras-Chave: |
BGMV; Inoculation; Título viral; Viral titre. |
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Thesagro: |
Inoculação; Phaseolus Vulgaris; Sintoma; Soja. |
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Thesaurus NAL: |
Bean golden mosaic virus; Cultivars; Signs and symptoms (plants); Soybeans. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 01045naa a2200349 a 4500
001 2127436
005 2022-03-21
008 2020 bl uuuu u00u1 u #d
024 7 $a10.1080/07060661.2020.1771618$2DOI
100 1 $aFREITAS-VANZO, A. T. de
245 $aEvaluation of disease severity caused by Bean golden mosaic virus in different bean cultivars.$h[electronic resource]
260 $c2020
650 $aBean golden mosaic virus
650 $aCultivars
650 $aSigns and symptoms (plants)
650 $aSoybeans
650 $aInoculação
650 $aPhaseolus Vulgaris
650 $aSintoma
650 $aSoja
653 $aBGMV
653 $aInoculation
653 $aTítulo viral
653 $aViral titre
700 1 $aSILVA, C. de C. da
700 1 $aNOVAES, T. G. de
700 1 $aWALZ, D. M.
700 1 $aMARCELINO-GUIMARÃES, F. C.
700 1 $aKUWAHARA, M. K.
700 1 $aMOLINA, R. de O.
700 1 $aLEITE JUNIOR, R. P.
773 $tCanadian Journal of Plant Pathology$gv. 43, N. 1, p. 172-178, 2021.
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Embrapa Soja (CNPSO) |
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