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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
19/10/2023 |
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Data da última atualização: |
17/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SANTOS, T. B. DOS; HIDALGO CHÁVEZ, D. W.; SILVA, C. M.; CARVALHO, C. W. P. de. |
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Afiliação: |
THAÍS BARBOSA DOS SANTOS, UFRRJ; DAVY WILLIAM HIDALGO CHÁVEZ, UFRRJ; CAROLINE MELLINGER SILVA, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
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Título: |
In vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Journal of Food Process Engineering, e14478, 2023. |
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DOI: |
https://doi.org/10.1111/jfpe.14478 |
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Idioma: |
Português |
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Notas: |
Early view. Na publicação: Caroline Grassi Mellinger. |
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Conteúdo: |
Aiming to encourage the use of pearl millet whole grain processed by extrusion to develop ready-to-eat and pre-cooked flours with health-promoting values, pearl millet whole grain (ADRg 9070 hybrid) and commercial corn whole grain flours were individually single-screw extruded at different moisture contents (11%, 14%, 17%, 20%, and 23%). The physicochemical properties and in vitro carbohydrate digestibil- ity were studied. By increasing moisture content from 11% to 23%, the pearl millet whole extrudates showed an increase in radial expansion from 1.2% to 1.8%, respectively, in the extrudates obtained at 11%?20% moisture; contrasting with corn whole extrudates. In addition, pearl millet flours extruded at 14% and 20% moisture content, respectively, were superior with 12% and 32% more fiber as well as 20% and 18% more protein, and showed about 20% less in vitro digestion of carbohydrates in both extruded pearl millet flours compared to corn. Therefore, the effects on pearl millet extrusion were favorable to obtain high nutritional value in extruded pearl millet flours. Practical applications: Pearl millet whole grain can be processed by single screw extrusion cooking at varied moisture content to produce distinct expanded extrudates. Technologically, extruded pearl millet flours are capable of obtaining different viscosities (associated with processing moisture) and can be better used in the development of products that require specific viscosities. Furthermore, pearl millet whole grain flour extrusion showed 20% more protein and 32% more fiber, and 20% less in vitro digestibility of carbohydrates than corn whole grain flour extrudates prepared under the same condition. MenosAiming to encourage the use of pearl millet whole grain processed by extrusion to develop ready-to-eat and pre-cooked flours with health-promoting values, pearl millet whole grain (ADRg 9070 hybrid) and commercial corn whole grain flours were individually single-screw extruded at different moisture contents (11%, 14%, 17%, 20%, and 23%). The physicochemical properties and in vitro carbohydrate digestibil- ity were studied. By increasing moisture content from 11% to 23%, the pearl millet whole extrudates showed an increase in radial expansion from 1.2% to 1.8%, respectively, in the extrudates obtained at 11%?20% moisture; contrasting with corn whole extrudates. In addition, pearl millet flours extruded at 14% and 20% moisture content, respectively, were superior with 12% and 32% more fiber as well as 20% and 18% more protein, and showed about 20% less in vitro digestion of carbohydrates in both extruded pearl millet flours compared to corn. Therefore, the effects on pearl millet extrusion were favorable to obtain high nutritional value in extruded pearl millet flours. Practical applications: Pearl millet whole grain can be processed by single screw extrusion cooking at varied moisture content to produce distinct expanded extrudates. Technologically, extruded pearl millet flours are capable of obtaining different viscosities (associated with processing moisture) and can be better used in the development of products that require specific viscosities. Furthermore, pearl millet w... Mostrar Tudo |
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Palavras-Chave: |
Extrusion cooking; Starch conversion; Whole meal extrudates. |
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Thesaurus Nal: |
Millets. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02486naa a2200229 a 4500
001 2157365
005 2024-01-17
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpe.14478$2DOI
100 1 $aSANTOS, T. B. DOS
245 $aIn vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates.$h[electronic resource]
260 $c2023
500 $aEarly view. Na publicação: Caroline Grassi Mellinger.
520 $aAiming to encourage the use of pearl millet whole grain processed by extrusion to develop ready-to-eat and pre-cooked flours with health-promoting values, pearl millet whole grain (ADRg 9070 hybrid) and commercial corn whole grain flours were individually single-screw extruded at different moisture contents (11%, 14%, 17%, 20%, and 23%). The physicochemical properties and in vitro carbohydrate digestibil- ity were studied. By increasing moisture content from 11% to 23%, the pearl millet whole extrudates showed an increase in radial expansion from 1.2% to 1.8%, respectively, in the extrudates obtained at 11%?20% moisture; contrasting with corn whole extrudates. In addition, pearl millet flours extruded at 14% and 20% moisture content, respectively, were superior with 12% and 32% more fiber as well as 20% and 18% more protein, and showed about 20% less in vitro digestion of carbohydrates in both extruded pearl millet flours compared to corn. Therefore, the effects on pearl millet extrusion were favorable to obtain high nutritional value in extruded pearl millet flours. Practical applications: Pearl millet whole grain can be processed by single screw extrusion cooking at varied moisture content to produce distinct expanded extrudates. Technologically, extruded pearl millet flours are capable of obtaining different viscosities (associated with processing moisture) and can be better used in the development of products that require specific viscosities. Furthermore, pearl millet whole grain flour extrusion showed 20% more protein and 32% more fiber, and 20% less in vitro digestibility of carbohydrates than corn whole grain flour extrudates prepared under the same condition.
650 $aMillets
653 $aExtrusion cooking
653 $aStarch conversion
653 $aWhole meal extrudates
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aSILVA, C. M.
700 1 $aCARVALHO, C. W. P. de
773 $tJournal of Food Process Engineering, e14478, 2023.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 334 | |
| 102. |  | GALDEANO, M. C.; CARVALHO, C. W. P. de; MOULIN, M. de O. (dir.). Processo por extrusão úmida. Rio de Janeiro: Embrapa Agroindústria de Alimentos, 2022. 1 video (9 min.), mp4, son., color. Organização: Melicia Cintia Galdeano e Carlos Wanderlei Piler de Carvalho; coordenação: Melicia Cintia Galdeano e Carlos Wanderlei Piler de Carvalho; locução: Melicia Cintia Galdeano e Carlos Wanderlei Piler de Carvalho. Editor: Marcos de...| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 107. | | OLIVEIRA, G. D. de; OLIVEIRA, E. F. de; CARVALHO, C. W. P. de. A preservação da qualidade nutricional da farinha de milho e casca de soja obtida pelo processo de extrusão. Higiene Alimentar, São Paulo, v. 25, n. 194/195, p. 171-172, mar./abr. 2011. Edição dos Trabalhos apresentados no V Congresso Latino Americano e XI Congresso Brasileiro de Higienistas de Alimentos, I Encontro Nacional de Vigilância de Zoonoses e Agravos Causados por Animais de Interesse à Saúde Pública, III Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal, Salvador, abr. 2011.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 110. | | ZORTÉA-GUIDOLIN, M. E. B.; CARVALHO, C. W. P. de; GODOY, R. C. B. de. Potencial de uso do pinhão da araucária no desenvolvimento de produtos de conveniência por extrusão termoplástica. In: SEMINÁRIO SUL-BRASILEIRO SOBRE A SUSTENTABILIDADE DA ARAUCÁRIA, 3., 2018, Passo Fundo. Uso sustentável Produção Inovação Educação Legislação Conservação: anais. Passo Fundo: Livraria e editora Werlang, 2018. p. 24-27. p. 24-27 Organizadores Cristiano Roberto Buzatto, Nêmora Pauletti Prestes, Jaime Martinez, Alexandre Augusto Nienow.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Florestas. |
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| Registros recuperados : 334 | |
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