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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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Data corrente: |
13/11/2013 |
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Data da última atualização: |
10/05/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
VARGAS-SOLÓRZANO, J. W.; CARVALHO, C. W. P.; TAKEITI, C. Y.; ASCHERI, J. L. R.; QUEIROZ, V. A. V. |
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Afiliação: |
JHONY WILLIAN VARGAS-SOLÓRZANO, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTINA YOSHIE TAKEITI, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
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Título: |
Physicochemical properties of expanded extrudates from colored sorghum genotypes. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Food Research International, v. 55, p. 37-44, Jan. 2014. |
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DOI: |
10.1016/j.foodres.2013.10.023 |
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Idioma: |
Inglês |
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Conteúdo: |
The diversity of sorghum grainsis relatedto their intrinsic properties, which include starch type,non-starch components and phenolic compounds. The latter are genotype dependent and affect the pericarp characteristics such as color and presence of a pigmented testa. This diversity can be valuable for developing new food products by thermoplastic extrusion intended for human consumption. Flours from sorghum grains from the genotypes of varied pericarp color: white (CMSXS180; 9010032), red (BRS 310; BRS 308) and light brown (BRS 305; 9929034) were processed in a co-rotating twin-screw extruder. Changes promoted by extrusion cooking were evaluated via specific mechanical energy (SME), die pressure, apparent density, sectional expansion index (SEI), water absorption index (WAI) and water solubility index (WSI). Pericarp color affected diepressure, apparent density and WSI values of extrudates. Light brown genotypes, rich in tannin and fiber content, generated the lowest die pressure and SEI values. Red genotypes presented the lowest SME and the highest WAI values. White genotypes presented intermediate SME and the highest die pressure values. These results reflect differences in starch conversion induced by the pericarp type. These results further suggest the potential use of pigmented sorghum extrudates for human consumption. |
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Palavras-Chave: |
Energia mecânica específica; Grão integral; Propriedade funcional; Propriedades funcionais; Tanino condensado. |
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Thesagro: |
Propriedade físico-química. |
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Thesaurus Nal: |
Proanthocyanidins; Whole grain foods. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/92388/1/2013-141.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/95702/1/Physicochemical-properties.pdf
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Marc: |
LEADER 02226naa a2200277 a 4500
001 1971063
005 2018-05-10
008 2014 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodres.2013.10.023$2DOI
100 1 $aVARGAS-SOLÓRZANO, J. W.
245 $aPhysicochemical properties of expanded extrudates from colored sorghum genotypes.$h[electronic resource]
260 $c2014
520 $aThe diversity of sorghum grainsis relatedto their intrinsic properties, which include starch type,non-starch components and phenolic compounds. The latter are genotype dependent and affect the pericarp characteristics such as color and presence of a pigmented testa. This diversity can be valuable for developing new food products by thermoplastic extrusion intended for human consumption. Flours from sorghum grains from the genotypes of varied pericarp color: white (CMSXS180; 9010032), red (BRS 310; BRS 308) and light brown (BRS 305; 9929034) were processed in a co-rotating twin-screw extruder. Changes promoted by extrusion cooking were evaluated via specific mechanical energy (SME), die pressure, apparent density, sectional expansion index (SEI), water absorption index (WAI) and water solubility index (WSI). Pericarp color affected diepressure, apparent density and WSI values of extrudates. Light brown genotypes, rich in tannin and fiber content, generated the lowest die pressure and SEI values. Red genotypes presented the lowest SME and the highest WAI values. White genotypes presented intermediate SME and the highest die pressure values. These results reflect differences in starch conversion induced by the pericarp type. These results further suggest the potential use of pigmented sorghum extrudates for human consumption.
650 $aProanthocyanidins
650 $aWhole grain foods
650 $aPropriedade físico-química
653 $aEnergia mecânica específica
653 $aGrão integral
653 $aPropriedade funcional
653 $aPropriedades funcionais
653 $aTanino condensado
700 1 $aCARVALHO, C. W. P.
700 1 $aTAKEITI, C. Y.
700 1 $aASCHERI, J. L. R.
700 1 $aQUEIROZ, V. A. V.
773 $tFood Research International$gv. 55, p. 37-44, Jan. 2014.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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