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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
Data corrente: |
05/10/2022 |
Data da última atualização: |
17/12/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
COLLANTES, N. F.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; CHAVEZ, D. W. H.; COMETTANT-RABANAL, R.; BERNARDO, C. O.; QUEIROZ, V. A. V. |
Afiliação: |
NATHÁLIA FERREIRA COLLANTES, Universidade Federal Rural do Rio de Janeiro; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; DAVY WILLIAM HIDALGO CHÁVEZ, Universidade Federal Rural do Rio de Janeiro; RAÚL COMETTANT-RABANAL, Universidad Privada San Juan Bautista; CRISTIANY OLIVEIRA BERNARDO, Universidade Federal Rural do Rio de Janeiro; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
Título: |
Effect of sucrose on the extrusion of varied whole sorghum grits genotypes. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Journal of Food Processing and Preservation, e17204, 2022. |
DOI: |
https://doi.org/10.1111/jfpp.17204 |
Idioma: |
Inglês |
Conteúdo: |
The effect of sucrose on the extrusion of varied whole sorghum genotypes was studied using a single-screw system. The raw sorghum flours were characterized in terms of chemical composition and particle size. Specific mechanical energy (SME) was measured as a process parameter, as well as expansion properties, hydration, paste viscosity, instrumental color, and texture, along with total phenolic compounds (TPC) and total condensed tannins (TCT) in the puffed extrudates. In general, the addition of 10% sucrose reduced SME (p<.05), sectional expansion, hydration, and cold paste viscosity, indicating lower starch conversion and increased lightness (L*) and hardness (Fc). In contrast, BRS 501 showed opposite results for most of the variables measured, due to the suppression of the lubricant effect attributed to the high lipid in this genotype. Furthermore, the extrusion process at 0% sucrose released TPC values by 71.2% and 317.5% for low-tannin extrudates, while the addition of sucrose (10%) did not alter the TPC (p>.05) and had a protective effect on TCT retention in BRS 305 genotype extrudates. |
Thesagro: |
Extrusão; Farinha; Genótipo; Sacarose; Sorgo. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
Marc: |
LEADER 01884naa a2200265 a 4500 001 2149879 005 2022-12-17 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1111/jfpp.17204$2DOI 100 1 $aCOLLANTES, N. F. 245 $aEffect of sucrose on the extrusion of varied whole sorghum grits genotypes.$h[electronic resource] 260 $c2022 520 $aThe effect of sucrose on the extrusion of varied whole sorghum genotypes was studied using a single-screw system. The raw sorghum flours were characterized in terms of chemical composition and particle size. Specific mechanical energy (SME) was measured as a process parameter, as well as expansion properties, hydration, paste viscosity, instrumental color, and texture, along with total phenolic compounds (TPC) and total condensed tannins (TCT) in the puffed extrudates. In general, the addition of 10% sucrose reduced SME (p<.05), sectional expansion, hydration, and cold paste viscosity, indicating lower starch conversion and increased lightness (L*) and hardness (Fc). In contrast, BRS 501 showed opposite results for most of the variables measured, due to the suppression of the lubricant effect attributed to the high lipid in this genotype. Furthermore, the extrusion process at 0% sucrose released TPC values by 71.2% and 317.5% for low-tannin extrudates, while the addition of sucrose (10%) did not alter the TPC (p>.05) and had a protective effect on TCT retention in BRS 305 genotype extrudates. 650 $aExtrusão 650 $aFarinha 650 $aGenótipo 650 $aSacarose 650 $aSorgo 700 1 $aCARVALHO, C. W. P. de 700 1 $aASCHERI, J. L. R. 700 1 $aCHAVEZ, D. W. H. 700 1 $aCOMETTANT-RABANAL, R. 700 1 $aBERNARDO, C. O. 700 1 $aQUEIROZ, V. A. V. 773 $tJournal of Food Processing and Preservation, e17204, 2022.
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Embrapa Agroindústria de Alimentos (CTAA) |
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1. | | XAVIER JUNIOR, S. R.; RODRIGUES, S. T.; SOUZA, H. J. R.; SOUZA, G. da C. Leguminosae da carpoteca do Herbário IAN da Embrapa Amazônia Oriental, Belém, Pará, Brasil. In: CONGRESSO NACIONAL DE BOTÂNICA, 61., 2010, Manaus. Diversidade vegetal brasileira: conhecimento, conservação e uso. Manaus: SBB, 2010. 1 CD-ROM.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Amazônia Oriental. |
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3. | | SILVA, S. S. da; NASCIMENTO, E. S. do; ALMEIDA, M. R. N. de; KOGA, D. M.; MELO, A. W. F. de; ARAUJO, E. A. de; BROWN, I. F.; AMARAL, E. F. do; COSTA, J. G. da; SOUZA, G. da C. Movimentos naturais de massa na Serra do Divisor no extremo oeste da Amazônia Ocidental. Research, Society and Development, v. 11, n. 1, e38711124724, 2022.Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
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