Data/hora: 04/06/2024 08:06:28

Biblioteca(s): 	Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo.	
Data corrente: 	05/10/2022	
Data da última atualização: 	17/12/2022	
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	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CNPMS - (29896-1) - UPC - AP - DD -  -  -  - DIS
CTAA - (15429-1) - UPC - AP - DD -  -  -  - DIS