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| Registros recuperados : 757 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
17/11/2020 |
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Data da última atualização: |
17/11/2020 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
SANTOS, T. B.; F. NETO, R. S.; COLLANTES, N. F.; HIDALGO CHÁVEZ, D. W.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V. |
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Afiliação: |
Thaís B. Santos, UFRRJ; Raimundo S. F. NETO, UFRRJ; Nathalia F. Collantes, UFRRJ; Davy W. H. CHÁVEZ, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
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Título: |
Sorghum starch as food ingredient: pasting and thermal properties. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020. Saudabilidade na indústria de cereais e panificação: [anais]. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. |
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Idioma: |
Inglês |
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Notas: |
CBCP. 5 a 9 out. |
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Conteúdo: |
Sorghum is a cereal that can be an alternative source of starch, of interesting properties following the demand for non-chemically modified starches, which is current market trend. Therefore, this study evaluated the pasting and thermal properties of sorghum starches extracted from three cultivars: BRS305, BRS308 and CMSXS180 that were compared to commercial maize starch. Sorghum starches showed higher peak viscosity and lower enthalpy of gelatinization than maize. The most interesting property presented by sorghum starch was the high retrogradation viscosity which is responsible for gels of outstanding viscosity during cooling, which would be interesting to preparation of high viscosity gels. |
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Palavras-Chave: |
Agente gelificante; Retrogradação. |
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Thesagro: |
Alimento; Amido; Sorgo; Viscosidade. |
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Thesaurus NAL: |
Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/217634/1/278634.pdf
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Marc: |
LEADER 01606nam a2200265 a 4500
001 2126699
005 2020-11-17
008 2020 bl uuuu u01u1 u #d
100 1 $aSANTOS, T. B.
245 $aSorghum starch as food ingredient$bpasting and thermal properties.$h[electronic resource]
260 $aIn: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020. Saudabilidade na indústria de cereais e panificação: [anais]. Sete Lagoas: Universidade Federal de São João del-Rei$c2020
500 $aCBCP. 5 a 9 out.
520 $aSorghum is a cereal that can be an alternative source of starch, of interesting properties following the demand for non-chemically modified starches, which is current market trend. Therefore, this study evaluated the pasting and thermal properties of sorghum starches extracted from three cultivars: BRS305, BRS308 and CMSXS180 that were compared to commercial maize starch. Sorghum starches showed higher peak viscosity and lower enthalpy of gelatinization than maize. The most interesting property presented by sorghum starch was the high retrogradation viscosity which is responsible for gels of outstanding viscosity during cooling, which would be interesting to preparation of high viscosity gels.
650 $aFood technology
650 $aAlimento
650 $aAmido
650 $aSorgo
650 $aViscosidade
653 $aAgente gelificante
653 $aRetrogradação
700 1 $aF. NETO, R. S.
700 1 $aCOLLANTES, N. F.
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aCARVALHO, C. W. P. de
700 1 $aQUEIROZ, V. A. V.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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