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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
10/10/2023 |
Data da última atualização: |
13/11/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
COMETTANT-RABANAL, R.; HIDALGO CHÁVEZ, D. W.; ASCHERI, J. L. R.; ELÍAS-PEÑAFIEL, C.; CARVALHO, C. W. P. de. |
Afiliação: |
R. COMETTANT-RABANAL, UFRRJ; Universidad Privada San Juan Bautista; Universidad Nacional Agraria La Molina; D. W. HIDALGO CHÁVEZ, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; C. ELÍAS-PEÑAFIE, Universidad Nacional Agraria La Molina; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
Título: |
Functionality of pre-cooked whole-grain corn, rice and sorghum flours for gluten-free bread. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
International Journal of Food Science & Technology, 2023. |
DOI: |
http://doi.org/10.1111/ijfs.16676 |
Idioma: |
Inglês |
Notas: |
Early access. |
Conteúdo: |
Extruded whole grain flours of corn, sorghum, and parboiled brown rice (PBR) and their blends were used to produce gluten-free (GF) multigrain bread. To determine the functionality of the flours, paste viscosity, farinography and oscillatory rheometry were evaluated as rheological methods, and for the bread, the texture profile, baking loss and specific volume of the breads were determined. The paste properties evidenced changes in the starch structure of the extruded samples, but these were not severe due to the absence of cold viscosity (CV) and formation of peak viscosity (PV), which evidenced the swelling capacity of the starch granules. The functionality of the samples was demonstrated by the increase in water absorption and farinographic consistency (PM), as well as by the development of dough viscoelasticity with continuous elastic (G0) and viscous (G00) moduli when measured by oscillatory rheometry. The GF breads produced showed specific volume increases from 53.8 to 91.7% compared to the control, as well as highcrumb hardness. However, the cereal blends did not generate significant increases in specific volume between samples (P < 0.05), but those made with higher proportions of extruded sorghum flour and its blend with corn had better crumb softness and lower baking loss (P < 0.05). On the other hand, the regression models for most of the dough rheological and bread textural variables were significant and presented good coefficients of determination (R2 Adj = 0.60?0.99) with linear and quadratic fits, thus allowing prediction of the behaviours of these variables for future applications. MenosExtruded whole grain flours of corn, sorghum, and parboiled brown rice (PBR) and their blends were used to produce gluten-free (GF) multigrain bread. To determine the functionality of the flours, paste viscosity, farinography and oscillatory rheometry were evaluated as rheological methods, and for the bread, the texture profile, baking loss and specific volume of the breads were determined. The paste properties evidenced changes in the starch structure of the extruded samples, but these were not severe due to the absence of cold viscosity (CV) and formation of peak viscosity (PV), which evidenced the swelling capacity of the starch granules. The functionality of the samples was demonstrated by the increase in water absorption and farinographic consistency (PM), as well as by the development of dough viscoelasticity with continuous elastic (G0) and viscous (G00) moduli when measured by oscillatory rheometry. The GF breads produced showed specific volume increases from 53.8 to 91.7% compared to the control, as well as highcrumb hardness. However, the cereal blends did not generate significant increases in specific volume between samples (P < 0.05), but those made with higher proportions of extruded sorghum flour and its blend with corn had better crumb softness and lower baking loss (P < 0.05). On the other hand, the regression models for most of the dough rheological and bread textural variables were significant and presented good coefficients of determination (R2 Adj = 0.60?... Mostrar Tudo |
Palavras-Chave: |
Dough rheology; Extrusion cooking; Mixture design; Non-gluten flours; Regression model; Surface response. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02460naa a2200265 a 4500 001 2157207 005 2023-11-13 008 2023 bl uuuu u00u1 u #d 024 7 $ahttp://doi.org/10.1111/ijfs.16676$2DOI 100 1 $aCOMETTANT-RABANAL, R. 245 $aFunctionality of pre-cooked whole-grain corn, rice and sorghum flours for gluten-free bread.$h[electronic resource] 260 $c2023 500 $aEarly access. 520 $aExtruded whole grain flours of corn, sorghum, and parboiled brown rice (PBR) and their blends were used to produce gluten-free (GF) multigrain bread. To determine the functionality of the flours, paste viscosity, farinography and oscillatory rheometry were evaluated as rheological methods, and for the bread, the texture profile, baking loss and specific volume of the breads were determined. The paste properties evidenced changes in the starch structure of the extruded samples, but these were not severe due to the absence of cold viscosity (CV) and formation of peak viscosity (PV), which evidenced the swelling capacity of the starch granules. The functionality of the samples was demonstrated by the increase in water absorption and farinographic consistency (PM), as well as by the development of dough viscoelasticity with continuous elastic (G0) and viscous (G00) moduli when measured by oscillatory rheometry. The GF breads produced showed specific volume increases from 53.8 to 91.7% compared to the control, as well as highcrumb hardness. However, the cereal blends did not generate significant increases in specific volume between samples (P < 0.05), but those made with higher proportions of extruded sorghum flour and its blend with corn had better crumb softness and lower baking loss (P < 0.05). On the other hand, the regression models for most of the dough rheological and bread textural variables were significant and presented good coefficients of determination (R2 Adj = 0.60?0.99) with linear and quadratic fits, thus allowing prediction of the behaviours of these variables for future applications. 653 $aDough rheology 653 $aExtrusion cooking 653 $aMixture design 653 $aNon-gluten flours 653 $aRegression model 653 $aSurface response 700 1 $aHIDALGO CHÁVEZ, D. W. 700 1 $aASCHERI, J. L. R. 700 1 $aELÍAS-PEÑAFIEL, C. 700 1 $aCARVALHO, C. W. P. de 773 $tInternational Journal of Food Science & Technology, 2023.
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Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
Data corrente: |
24/08/2016 |
Data da última atualização: |
06/09/2021 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
MARTINS, F. E. B.; BOMFIM, M. A. D.; FERNANDES, A. M. F.; MACHADO, H. C.; SANTOS, S. F. dos; GALVANI, D. B. |
Afiliação: |
Francisca Erlane Brito Martins, Graduação - Universidade Estadual Vale do Acaraú (UVA) - Sobral, CE; MARCO AURELIO DELMONDES BOMFIM, CNPC; Antônio Marcos Ferreira Fernandes, Universidade Estadual Vale do Acaraú (UVA) - Sobral, CE; Helen Cisne Machado, Graduação - Universidade Estadual Vale do Acaraú (UVA) - Sobral, CE; Sueli Freitas dos Santos; DIEGO BARCELOS GALVANI, CNPC. |
Título: |
Avaliação do desempenho de modelos para previsão da proteína bruta e da digestibilidade da vagem da algaroba usando espectroscopia NIR. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
In: ENCONTRO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA CAPRINOS E OVINOS, 4., 2015, Sobral. Anais... Sobral: Embrapa Caprinos e Ovinos, 2015. p. 20-21. |
Idioma: |
Português |
Conteúdo: |
Objetivou-se desenvolver modelos para prever a concentração de proteína bruta (PB) e a digestibilidade in vitro da matéria seca (DIVMS) deste alimento por meio da espectroscopia NIR avaliando duas formas de preparação da amostra e dois equipamentos NIR. Conclui-se, que modelos desenvolvidos com espectros de vagem de algaroba pré-secas e moídas, tanto em equipamento Perten quanto em FOSS, foram considerados confiáveis e com desempenho superior àqueles desenvolvidos com amostras frescas. |
Palavras-Chave: |
Spectrophotometry. |
Thesagro: |
Algaroba; Alimento para animal; Espectrofotometria; Prosopis juliflora; Vagem. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/146695/1/cnpc-2015-Avaliacao-do-desempenho.pdf
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Marc: |
LEADER 01375nam a2200241 a 4500 001 2051603 005 2021-09-06 008 2015 bl uuuu u00u1 u #d 100 1 $aMARTINS, F. E. B. 245 $aAvaliação do desempenho de modelos para previsão da proteína bruta e da digestibilidade da vagem da algaroba usando espectroscopia NIR.$h[electronic resource] 260 $aIn: ENCONTRO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA CAPRINOS E OVINOS, 4., 2015, Sobral. Anais... Sobral: Embrapa Caprinos e Ovinos, 2015. p. 20-21.$c2015 520 $aObjetivou-se desenvolver modelos para prever a concentração de proteína bruta (PB) e a digestibilidade in vitro da matéria seca (DIVMS) deste alimento por meio da espectroscopia NIR avaliando duas formas de preparação da amostra e dois equipamentos NIR. Conclui-se, que modelos desenvolvidos com espectros de vagem de algaroba pré-secas e moídas, tanto em equipamento Perten quanto em FOSS, foram considerados confiáveis e com desempenho superior àqueles desenvolvidos com amostras frescas. 650 $aAlgaroba 650 $aAlimento para animal 650 $aEspectrofotometria 650 $aProsopis juliflora 650 $aVagem 653 $aSpectrophotometry 700 1 $aBOMFIM, M. A. D. 700 1 $aFERNANDES, A. M. F. 700 1 $aMACHADO, H. C. 700 1 $aSANTOS, S. F. dos 700 1 $aGALVANI, D. B.
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