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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
16/05/2024 |
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Data da última atualização: |
16/05/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ALMEIDA, M. J. de O.; WANDERLEY, B. R. da S. M.; FRANCISCO, A. de; AMANTE, E. R.; FREIRE, C. B. F.; HELM, C. V.; AMBONI, R. D. de M. C. |
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Afiliação: |
MARIA JOSIKELVIA DE OLIVEIRA ALMEIDA, UNIVERSIDADE FEDERAL DE SANTA CATARINA; BRUNA RAFAELA DA SILVA MONTEIRO WANDERLEY, UNIVERSIDADE FEDERAL DE SANTA CATARINA; ALICIA DE FRANCISCO, UNIVERSIDADE FEDERAL DE SANTA CATARINA; EDNA REGINA AMANTE, UNIVERSIDADE FEDERAL DO PARÁ; CARLISE BEDDIN FRITZEN FREIRE, UNIVERSIDADE FEDERAL DE SANTA CATARINA; CRISTIANE VIEIRA HELM, CNPF; RENATA DIAS DE MELLO CASTANHO AMBONI, UNIVERSIDADE FEDERAL DE SANTA CATARINA. |
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Título: |
Effects of particle size on the physical, chemical, and technological properties of pre-gelatinized whole pinhão (Araucaria angustifolia) flour. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Journal of Food Measurement and Characterization, 2024 |
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DOI: |
https://doi.org/10.1007/s11694-024-02599-3 |
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Idioma: |
Inglês |
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Notas: |
First online. |
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Conteúdo: |
This study investigates the influence of particle size on the chemical, technological, rheological, thermal, and structural properties of whole pinhão flour, employing pre-gelatinized seeds, in response to the growing demand for diverse and healthier food choices. The fractionation conducted using RO-TAP® at different particle sizes (210 μm - P1, 149 μm - P2, 105 μm - P3, and < 105 μm - P4) led to significant changes in chemical composition, mineral content, viscosity, and thermal characteristics. The P3 fraction emerged as particularly promising, with elevated levels of total carbohydrates (60.27 g/100 g), total starch (46.14 g/100 g), and viscosity (1,545.50 cP), making it ideal for baking. Remarkably, P1 and P4 fractions exhibited elevated levels of fiber (46.96 and 38.57 g/100 g), phenolic compounds (13.35 and 13.51 mg EAG/g), and in vitro antioxidant activity. Lipid content increased inversely with particle size, accompanied by a decrease in resistant starch. All the pinhão fractions exhibited substantial mineral content, ranging from 2 to 2.24 g/100 g. Infrared spectroscopy analyses highlighted compositional similarities in samples, which uniformly exhibited type C crystallinity and high crystallinity indices (38.89%, 44.28%, 47.11%, and 46.46%, respectively). Fibers negatively affected viscosity, thermal properties, and starch gelatinization. Notably, the fraction with the smallest particle size demonstrated improved suitability for developing gluten-free bread products. This study highlights the importance of processing and fractionat- ing pinhão flour to enhance resource utilization efficiency. Furthermore, the findings provide tangible insights to enhance pinhão production and processing chains, fortifying the food industry and addressing consumer preferences for healthier and more diverse products. MenosThis study investigates the influence of particle size on the chemical, technological, rheological, thermal, and structural properties of whole pinhão flour, employing pre-gelatinized seeds, in response to the growing demand for diverse and healthier food choices. The fractionation conducted using RO-TAP® at different particle sizes (210 μm - P1, 149 μm - P2, 105 μm - P3, and < 105 μm - P4) led to significant changes in chemical composition, mineral content, viscosity, and thermal characteristics. The P3 fraction emerged as particularly promising, with elevated levels of total carbohydrates (60.27 g/100 g), total starch (46.14 g/100 g), and viscosity (1,545.50 cP), making it ideal for baking. Remarkably, P1 and P4 fractions exhibited elevated levels of fiber (46.96 and 38.57 g/100 g), phenolic compounds (13.35 and 13.51 mg EAG/g), and in vitro antioxidant activity. Lipid content increased inversely with particle size, accompanied by a decrease in resistant starch. All the pinhão fractions exhibited substantial mineral content, ranging from 2 to 2.24 g/100 g. Infrared spectroscopy analyses highlighted compositional similarities in samples, which uniformly exhibited type C crystallinity and high crystallinity indices (38.89%, 44.28%, 47.11%, and 46.46%, respectively). Fibers negatively affected viscosity, thermal properties, and starch gelatinization. Notably, the fraction with the smallest particle size demonstrated improved suitability for developing gluten-free bread produc... Mostrar Tudo |
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Palavras-Chave: |
Farinha integral; Produto alimentício. |
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Thesagro: |
Araucária Angustifólia; Pinhão. |
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Thesaurus Nal: |
Gelatinization; Particle size; Sieving; Starch. |
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Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
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Marc: |
LEADER 02846naa a2200313 a 4500
001 2164294
005 2024-05-16
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s11694-024-02599-3$2DOI
100 1 $aALMEIDA, M. J. de O.
245 $aEffects of particle size on the physical, chemical, and technological properties of pre-gelatinized whole pinhão (Araucaria angustifolia) flour.$h[electronic resource]
260 $c2024
500 $aFirst online.
520 $aThis study investigates the influence of particle size on the chemical, technological, rheological, thermal, and structural properties of whole pinhão flour, employing pre-gelatinized seeds, in response to the growing demand for diverse and healthier food choices. The fractionation conducted using RO-TAP® at different particle sizes (210 μm - P1, 149 μm - P2, 105 μm - P3, and < 105 μm - P4) led to significant changes in chemical composition, mineral content, viscosity, and thermal characteristics. The P3 fraction emerged as particularly promising, with elevated levels of total carbohydrates (60.27 g/100 g), total starch (46.14 g/100 g), and viscosity (1,545.50 cP), making it ideal for baking. Remarkably, P1 and P4 fractions exhibited elevated levels of fiber (46.96 and 38.57 g/100 g), phenolic compounds (13.35 and 13.51 mg EAG/g), and in vitro antioxidant activity. Lipid content increased inversely with particle size, accompanied by a decrease in resistant starch. All the pinhão fractions exhibited substantial mineral content, ranging from 2 to 2.24 g/100 g. Infrared spectroscopy analyses highlighted compositional similarities in samples, which uniformly exhibited type C crystallinity and high crystallinity indices (38.89%, 44.28%, 47.11%, and 46.46%, respectively). Fibers negatively affected viscosity, thermal properties, and starch gelatinization. Notably, the fraction with the smallest particle size demonstrated improved suitability for developing gluten-free bread products. This study highlights the importance of processing and fractionat- ing pinhão flour to enhance resource utilization efficiency. Furthermore, the findings provide tangible insights to enhance pinhão production and processing chains, fortifying the food industry and addressing consumer preferences for healthier and more diverse products.
650 $aGelatinization
650 $aParticle size
650 $aSieving
650 $aStarch
650 $aAraucária Angustifólia
650 $aPinhão
653 $aFarinha integral
653 $aProduto alimentício
700 1 $aWANDERLEY, B. R. da S. M.
700 1 $aFRANCISCO, A. de
700 1 $aAMANTE, E. R.
700 1 $aFREIRE, C. B. F.
700 1 $aHELM, C. V.
700 1 $aAMBONI, R. D. de M. C.
773 $tJournal of Food Measurement and Characterization, 2024
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