Data/hora: 12/06/2024 11:46:47

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 26/10/2022
Data da última atualização: | 17/12/2022
Autoria: | SANTOS, T. B. DOS; CARVALHO, C. W. P. de.
Afiliação: | THAIS BARBOSA DOS SANTOS, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA.
Título: | Exploring millet starch as food ingredient.
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.
DOI: | 10.29327/cbcp2022.519051
Idioma: | Inglês
Notas: | Evento on-line. CBCP. 15 a 19 de agosto.
Conteúdo: | Millets have attracted attention for human consumption as a sustainable cereal. An possible use for clean label food applications is the native starch, without chemical modification. Pearl millet (Pennisetum glaucum L. R. Br.) is cultivated in vast areas of Brazilian savannas mainly used in no tilling practices for soil preservation. Functional properties of millet hybrid ADRg9070 and sorghum genotype CMSXS180 starches were compared to commercial corn starch by analyzing their morphology and paste properties. Light microscopy showed that all starches were similar in format and size. The paste formation in millet showed greater resistance in a hot process (below 80.0°C), differing from sorghum and corn starch; the retrogradation and final viscosity of millet and sorghum starches were very similar and higher than corn starch, highlighting the gelling potential found in millet and sorghum starch.
Palavras-Chave: | Paste viscosity; Starch isolation; Starch morphology.
Thesaurus Nal: | Bioactive compounds; Food technology; Pastes; Starch; Viscosity.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (15379-1) - UPC - AA - DD -  -  -  - DIS