Data/hora: 06/06/2024 03:30:46

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Tipo da produção científica: | Artigo em Anais de Congresso
Data corrente: | 26/10/2022
Data da última atualização: | 17/12/2022
Autoria: | COMETTANT-RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GOTTSCHALK, L. M. F.; SANTIAGO, M. C. P. de A.
Afiliação: | RAÚL COMETTANT-RABANAL, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; DAVY WILLIAM HIDALGO CHÁVEZ, UFRRJ; LEDA MARIA FORTES GOTTSCHALK, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA.
Título: | Bioactive compounds of gluten-free whole and wheat breads.
Ano de publicação: | 2022
Fonte/Imprenta: | In: CONGRESSO BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2., 2022, Tecnologia e inovação em pauta: desafios na indústria de cereais e panificação. Anais... Sete Lagoas: Universidade Federal de São João del-Rei, 2022. 4 p.
DOI: | 10.29327/cbcp2022.517790
Idioma: | Inglês
Notas: | Evento online. 15 a 19 agosto 2022. CBCP.
Conteúdo: | Whole grains of sorghum, maize, and parboiled rice were used to produce functional flours processed by twin-screw extrusion cooking, then, they were used in gluten-free bread (GFBs) to compare with whole and refined wheat breads (control 1 and control 2 respectively). The breads were evaluated for total phenolic compounds (TPC), antioxidant capacity (ABTS+ ), total condensed tannins (TCT) and phenolic acid profile (PAs) by high performance liquid chromatography. The sorghum and sorghum-corn (1:1) breads, despite being processed by extrusion and baking, showed high amounts of TCT and ABTS+ cation scavenging capacity when against control 2. In addition, high PAs retention and high antioxidant capacity (ABTS+ ) were found in GFBs such as sorghum (protocatechuic, 4-hydroxybenzoic, vanillic, caffeic, and chlorogenic), sorghum corn blend (pcoumaric and ferulic) and multicereal bread (synaptic acid). This could evidence the extrusion process facilitated the release of TPC and PAs that are bonded to the whole grain bran, through membrane softening and shear mechanisms. However, TPC retentions were similar between GFBs and whole wheat bread, due to the predominant phenolic acids in whole wheat bread such as catechin (flavonoid) and synaptic acids.
Palavras-Chave: | DATEM; Egg; Extruded flours; HPMC; Multigrain.
Thesaurus Nal: | Food technology; Phenolic acids.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (15376-1) - UPC - AA - DD -  -  -  - DIS