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 | Acesso ao texto completo restrito à biblioteca da Embrapa Milho e Sorgo. Para informações adicionais entre em contato com cnpms.biblioteca@embrapa.br. |
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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: |
05/10/2022 |
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Data da última atualização: |
17/12/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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. |
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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. |
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Título: |
Effect of sucrose on the extrusion of varied whole sorghum grits genotypes. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, e17204, 2022. |
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DOI: |
https://doi.org/10.1111/jfpp.17204 |
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Idioma: |
Inglês |
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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. |
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Thesagro: |
Extrusão; Farinha; Genótipo; Sacarose; Sorgo. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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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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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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Origem |
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Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
10/06/2002 |
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Data da última atualização: |
30/03/2023 |
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Autoria: |
BRITO, E. S. de; NARAIN, N. |
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Afiliação: |
Edy Sousa de Brito, Universidade Federal da Paraíba - UFPB/Departamento de Tecnologia Química e de Alimentos; Narendra Narain, Universidade Federal da Paraíba - UFPB/Departamento de Tecnologia Química e de Alimentos. |
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Título: |
Physical and chemical characteristics of sapota fruit at different stages of maturation. |
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Ano de publicação: |
2002 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 37, n. 4, p. 567-571, abr. 2002 |
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Idioma: |
Inglês |
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Notas: |
Notas Científicas.
Título em português: Características físicas e químicas do fruto da sapota em diferentes estádios de maturação. |
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Conteúdo: |
In the present work, the physical and chemical characteristics in three stages of maturation of sapota (Manilkara zapota L.P. Royen) fruit were studied as well as its post-harvest behavior during storage at ambient and refrigerated conditions. With the advance of maturation, the concentration of the reducing sugars increased while the total acidity and tannin contents decreased. The fruits which did not have their pedicel removed during the post-harvest presented the storage time superior when compared with the fruits having their pedicels removed. The fruits stored under refrigeration had higher weight retention as compared to the fruits stored under ambient conditions. |
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Palavras-Chave: |
Analysis; Post-harvest; Quality. |
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Thesagro: |
Análise; Armazenamento; Pós-Colheita; Qualidade. |
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Thesaurus NAL: |
storage. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE/22443/1/0567.pdf
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Marc: |
LEADER 01496naa a2200241 a 4500
001 1107380
005 2023-03-30
008 2002 bl uuuu u00u1 u #d
100 1 $aBRITO, E. S. de
245 $aPhysical and chemical characteristics of sapota fruit at different stages of maturation.$h[electronic resource]
260 $c2002
500 $aNotas Científicas. Título em português: Características físicas e químicas do fruto da sapota em diferentes estádios de maturação.
520 $aIn the present work, the physical and chemical characteristics in three stages of maturation of sapota (Manilkara zapota L.P. Royen) fruit were studied as well as its post-harvest behavior during storage at ambient and refrigerated conditions. With the advance of maturation, the concentration of the reducing sugars increased while the total acidity and tannin contents decreased. The fruits which did not have their pedicel removed during the post-harvest presented the storage time superior when compared with the fruits having their pedicels removed. The fruits stored under refrigeration had higher weight retention as compared to the fruits stored under ambient conditions.
650 $astorage
650 $aAnálise
650 $aArmazenamento
650 $aPós-Colheita
650 $aQualidade
653 $aAnalysis
653 $aPost-harvest
653 $aQuality
700 1 $aNARAIN, N.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 37, n. 4, p. 567-571, abr. 2002
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Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
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