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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.
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Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca(s): |
Embrapa Acre. |
Data corrente: |
27/01/1994 |
Data da última atualização: |
04/05/2023 |
Tipo da produção científica: |
Comunicado Técnico/Recomendações Técnicas |
Autoria: |
MOURA, G. de M.; FREITAS, T. S. de. |
Afiliação: |
GERALDO DE MELO MOURA, CPAF-AC; TADEU SEVERIANO DE FREITAS, CPAF-AC. |
Título: |
Influência da biofertilização do solo com leguminosas no rendimento do arroz. |
Ano de publicação: |
1982 |
Fonte/Imprenta: |
Rio Branco, AC: Embrapa-UEPAE Rio Branco, 1982. |
Páginas: |
3 p. |
Série: |
(Embrapa-UEPAE Rio Branco. Comunicado técnico, 29). |
Idioma: |
Português |
Conteúdo: |
Biofertilização do solo com leguminosas, até há bem pouco denominada de adubação verde, possivelmente seja uma técnica tão antiga quanto a própria agricultura. Consiste na incorporação de massa vegetal oriunda de leguminosas, cultivadas no mesmo local ou fora dele, com a finalidade de restaurar o nível de fertilidade do solo. |
Palavras-Chave: |
Biofertilização; Biofertilizantes; Fertilidad del suelo; Fertilização; Fertilizante biologico; Lablab purpureus subsp purpureus; Legumbres; Mucuna anã; Mucuna pruriens var utilis; Oriza sativa; Rendimiento de los cultivos; Solos; Stizolobium. |
Thesagro: |
Adubação Verde; Arroz; Biofertilizante; Canavalia ensiformis; Dolichos lablab; Feijão de porco; Fertilidade do solo; Kudzu; Labe labe; Leguminosa; Mucuna preta; Oryza Sativa; Plantio; Produtividade; Pueraria phaseoloides; Rendimento; Stizolobium Aterrimum. |
Thesaurus NAL: |
Biofertilizers; Crop yield; green manures; Legumes; Mucuna pruriens; rice; Soil fertility. |
Categoria do assunto: |
-- A Sistemas de Cultivo |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/165661/1/1055.pdf
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Marc: |
LEADER 01948nam a2200589 a 4500 001 1492318 005 2023-05-04 008 1982 bl uuuu u0uu1 u #d 100 1 $aMOURA, G. de M. 245 $aInfluência da biofertilização do solo com leguminosas no rendimento do arroz. 260 $aRio Branco, AC: Embrapa-UEPAE Rio Branco$c1982 300 $a3 p. 490 $a(Embrapa-UEPAE Rio Branco. Comunicado técnico, 29). 520 $aBiofertilização do solo com leguminosas, até há bem pouco denominada de adubação verde, possivelmente seja uma técnica tão antiga quanto a própria agricultura. Consiste na incorporação de massa vegetal oriunda de leguminosas, cultivadas no mesmo local ou fora dele, com a finalidade de restaurar o nível de fertilidade do solo. 650 $aBiofertilizers 650 $aCrop yield 650 $agreen manures 650 $aLegumes 650 $aMucuna pruriens 650 $arice 650 $aSoil fertility 650 $aAdubação Verde 650 $aArroz 650 $aBiofertilizante 650 $aCanavalia ensiformis 650 $aDolichos lablab 650 $aFeijão de porco 650 $aFertilidade do solo 650 $aKudzu 650 $aLabe labe 650 $aLeguminosa 650 $aMucuna preta 650 $aOryza Sativa 650 $aPlantio 650 $aProdutividade 650 $aPueraria phaseoloides 650 $aRendimento 650 $aStizolobium Aterrimum 653 $aBiofertilização 653 $aBiofertilizantes 653 $aFertilidad del suelo 653 $aFertilização 653 $aFertilizante biologico 653 $aLablab purpureus subsp purpureus 653 $aLegumbres 653 $aMucuna anã 653 $aMucuna pruriens var utilis 653 $aOriza sativa 653 $aRendimiento de los cultivos 653 $aSolos 653 $aStizolobium 700 1 $aFREITAS, T. S. de
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