| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
30/11/2023 |
|
Data da última atualização: |
11/12/2023 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
COSTA, I. M.; SILVA, L. M. P. E; CARDOSO, A. DE S.; RABANAL, R. C.; CARVALHO, C. W. P. de; TROMBETE, F.; FANTE, C. A. |
|
Afiliação: |
ISABELLA MACIEL COSTA, UFMG; LAURA MAGALHÃES PÊGO E SILVA, Universidade Federal de São João del-Rei; AMANDA DE SOUZA CARDOSO, Universidade Federal de São João del-Rei; RAÚL COMETTANT RABANAL, Universidad Privada San Juan Bautista; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; FELIPE TROMBETE, Universidade Federal de São João del-Rei; CAMILA ARGENTA FANTE, UFMG. |
|
Título: |
Processing and characterization of extruded pearl millet flours from decorticated and whole grains. |
|
Ano de publicação: |
2023 |
|
Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. |
|
Idioma: |
Inglês |
|
Notas: |
Pôster 163197; SLACAN. |
|
Conteúdo: |
Different processing methods can be applied to pearl millet (Pennisetum glaucum (L.) R. Br.) grains, like milling, decortication, and extrusion. Significant nutrient losses happen in the production of refined flours by removing the germ and bran, therefore, the use of whole grains in the bakery industry has increased in Brazil. Thus, the objective was to produce refined and whole-grain pearl millet flours, cooked by the thermoplastic extrusion process or not, and to characterize them in terms of granulometry, color, and water absorption index (WAI). The whole grains of pearl millet (ADRG 9070 – Atto Sementes®) were cleaned and the decortication, when applied, was made by mechanical abrasion. To obtain the extruded flours, the raw flours (decorticated or not) were fed at 10 kg.h-1 into a twin-screw extruder with speed of 250 rpm and temperature profile of 25, 25, 60, 90, 120, 120, 120, 90, 60 and 60 ºC, the extrudates were dried in an air circulation oven and milled. The raw whole-grain flour presented a lower value of L* (71.74), due to the reduced content of pigments responsible for a grayish color, and the extrusion did not change the luminosity (p>0.05) of the flours. The raw whole-grain flour showed the highest level (19.3%) of coarse particles, while the raw refined flour showed a higher amount (54.37%) of fine particles. Regarding the extruded flours, similar percentages of fine, intermediate, and coarse particles were obtained (p>0.05). The refined samples showed a lower WAI than the whole-grain flours, because of the reduction in dietary fibers. The extrusion increased (p<0.05) the WAI of the whole-grain flour. It is concluded that the decortication and the extrusion affected the characteristics of the flours and both extruded flours present the potential to be used in the production of different foods, such as in the bakery industry. MenosDifferent processing methods can be applied to pearl millet (Pennisetum glaucum (L.) R. Br.) grains, like milling, decortication, and extrusion. Significant nutrient losses happen in the production of refined flours by removing the germ and bran, therefore, the use of whole grains in the bakery industry has increased in Brazil. Thus, the objective was to produce refined and whole-grain pearl millet flours, cooked by the thermoplastic extrusion process or not, and to characterize them in terms of granulometry, color, and water absorption index (WAI). The whole grains of pearl millet (ADRG 9070 – Atto Sementes®) were cleaned and the decortication, when applied, was made by mechanical abrasion. To obtain the extruded flours, the raw flours (decorticated or not) were fed at 10 kg.h-1 into a twin-screw extruder with speed of 250 rpm and temperature profile of 25, 25, 60, 90, 120, 120, 120, 90, 60 and 60 ºC, the extrudates were dried in an air circulation oven and milled. The raw whole-grain flour presented a lower value of L* (71.74), due to the reduced content of pigments responsible for a grayish color, and the extrusion did not change the luminosity (p>0.05) of the flours. The raw whole-grain flour showed the highest level (19.3%) of coarse particles, while the raw refined flour showed a higher amount (54.37%) of fine particles. Regarding the extruded flours, similar percentages of fine, intermediate, and coarse particles were obtained (p>0.05). The refined samples showed a lo... Mostrar Tudo |
|
Palavras-Chave: |
Cereals. |
|
Thesaurus Nal: |
Extrusion; Milling. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
Marc: |
LEADER 02760nam a2200229 a 4500
001 2158948
005 2023-12-11
008 2023 bl uuuu u00u1 u #d
100 1 $aCOSTA, I. M.
245 $aProcessing and characterization of extruded pearl millet flours from decorticated and whole grains.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá$c2023
500 $aPôster 163197; SLACAN.
520 $aDifferent processing methods can be applied to pearl millet (Pennisetum glaucum (L.) R. Br.) grains, like milling, decortication, and extrusion. Significant nutrient losses happen in the production of refined flours by removing the germ and bran, therefore, the use of whole grains in the bakery industry has increased in Brazil. Thus, the objective was to produce refined and whole-grain pearl millet flours, cooked by the thermoplastic extrusion process or not, and to characterize them in terms of granulometry, color, and water absorption index (WAI). The whole grains of pearl millet (ADRG 9070 – Atto Sementes®) were cleaned and the decortication, when applied, was made by mechanical abrasion. To obtain the extruded flours, the raw flours (decorticated or not) were fed at 10 kg.h-1 into a twin-screw extruder with speed of 250 rpm and temperature profile of 25, 25, 60, 90, 120, 120, 120, 90, 60 and 60 ºC, the extrudates were dried in an air circulation oven and milled. The raw whole-grain flour presented a lower value of L* (71.74), due to the reduced content of pigments responsible for a grayish color, and the extrusion did not change the luminosity (p>0.05) of the flours. The raw whole-grain flour showed the highest level (19.3%) of coarse particles, while the raw refined flour showed a higher amount (54.37%) of fine particles. Regarding the extruded flours, similar percentages of fine, intermediate, and coarse particles were obtained (p>0.05). The refined samples showed a lower WAI than the whole-grain flours, because of the reduction in dietary fibers. The extrusion increased (p<0.05) the WAI of the whole-grain flour. It is concluded that the decortication and the extrusion affected the characteristics of the flours and both extruded flours present the potential to be used in the production of different foods, such as in the bakery industry.
650 $aExtrusion
650 $aMilling
653 $aCereals
700 1 $aSILVA, L. M. P. E
700 1 $aCARDOSO, A. DE S.
700 1 $aRABANAL, R. C.
700 1 $aCARVALHO, C. W. P. de
700 1 $aTROMBETE, F.
700 1 $aFANTE, C. A.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 60 | |
| 2. |  | FORCELINI, C. A.; REIS, E. M. Controle de Helminthosporium sativum, Septoria nodorum, Fusarium graminearum e Erysiphe graminis f. sp. tritici pelo tratamento de sementes de trigo com fungicidas. Fitopatologia Brasileira, Brasília, DF, v. 13, n. 1, p. 28-31, 1988.| Biblioteca(s): Embrapa Trigo. |
|   |
| 3. | | FORCELINI, C. A.; REIS, E. M. Efeito do tratamento de sementes de cevada com fungicidas no controle e desenvolvimento da mancha reticulada da folha causada por Helminthosporium teres Sacc. (=Pyrenophora teres Dresch.). In: EMBRAPA. Centro Nacional de Pesquisa de Trigo. Resultados de pesquisa do Centro Nacional de Pesquisa de Trigo apresentados na VI, VII e VIII Reuniões Anuais de Pesquisa de Cevada. Passo Fundo, 1988. p. 19-36 (EMBRAPA-CNPT. Documentos, 15). Trabalho apresentados na VI Reunião Anual de Pesquisa de Cevada, Passo Fundo, 1986; na VII Reunião Anual de Pesquisa de Cevada, Curitiba, 1987 e na VIII Reunião Anual de Pesquisa de Cevada, Porto Alegre, 1988| Biblioteca(s): Embrapa Trigo. |
| |
| 9. | | FORCELINI, C. A.; ECCO, M.; REIS, E. M. Efeito do tratamento químico de sementes de cevada na transmissão e desenvolvimento da mancha reticulada (Drechslera teres). In: CONGRESSO BRASILEIRO DE FITOPATOLOGIA, 22., 1989, Recife. Fitopatologia Brasileira, Brasília, DF, v. 14, n. 2, p. 157, jul. 1989. Resumos.| Biblioteca(s): Embrapa Trigo. |
| |
| 10. | | LIMA, M. I. P. M.; FORCELINI, C. A. Effects of sowing dates and wheat genetic resistance in FHB control. In: INTERNATIONAL SYMPOSIUM ON FUSARIUM HEAD BLIGHT, 5.; INTERNATIONAL WORKSHOP ON WHEAT BLAST, 2., 2016, Florianópolis. Book of abstracts... Passo Fundo: Ed. Universidade de Passo Fundo: Embrapa Trigo; Viçosa, MG: Universidade Federal de Viçosa, 2016. p. 101, sess. 4, abstr. P54. 5th International Symposium on Fusarium Head Blight.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Trigo. |
|  |
| 13. | | FONTANELI, R. S.; FLOSS, E. L.; FORCELINI, C. A.; CUNHA, M. B. Avaliação de aveia para duplo propósito, em Passo Fundo, 1981/88. (b) In: REUNIÃO DA COMISSÃO SUL-BRASILEIRA DE PESQUISA DE AVEIA, 12., 1992, Ponta Grossa. Resumos... Londrina: IAPAR, 1992. p. 25| Biblioteca(s): Embrapa Trigo. |
| |
| 15. | | FORCELINI, C. A.; ECCO, M.; REIS, E. M.; MORAES, M. H. D.; MENTEN, J. O. Controle de Drechslera sorokiniana e Erysiphe graminis f. sp. tritici pelo tratamento de sementes de trigo com fungicidas. In: CONGRESSO BRASILEIRO DE FITOPATOLOGIA, 22., 1989, Recife. Fitopatologia Brasileira, Brasília, DF, v. 14, n. 2, p. 143, jul. 1989. Resumos.| Biblioteca(s): Embrapa Trigo. |
| |
| 19. | | CALVETE, E.; BARUFFI, P.; ROESSLER, E.; REIS, E. M.; FORCELINI, C. A. Relação entre incidência, severidade e intensidade da pinta preta (Alternaria solani) no tomateiro. Fitopatologia Brasileira, Brasília, DF, v. 17, n. 2, p. 190, 1992.| Biblioteca(s): Embrapa Trigo. |
| |
| Registros recuperados : 60 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
