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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/12/2022 |
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Data da última atualização: |
12/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SANTOS, T. B. DOS; FREIRE NETO, R. DA S.; COLLANTES, N. F.; CHÁVEZ, D. W. H.; QUEIROZ, V. A. V.; CARVALHO, C. W. P. de. |
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Afiliação: |
THAÍS BARBOSA DOS SANTOS, UFRRJ; RAIMUNDO DA SILVA FREIRE NETO, UFRRJ; NATHALIA FERREIRA COLLANTES, UFRRJ; DAVY WILLIAM HIDALGO CHÁVEZ, UFRRJ; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
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Título: |
Exploring starches from varied sorghum genotypes compared to commercial maize starch. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Journal of Food Process Engineering, v. 46, n. 10, 2023, |
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DOI: |
https://doi.org/10.1111/jfpe.14251 |
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Idioma: |
Inglês |
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Conteúdo: |
Sorghum has been lately attracted the attention for human consumption as a glutenfree cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red (BRS308), and white (CMSXS180) genotypes were compared to commercial maize starch, based on proximate composition, particle size distribution, microstructure, X-ray diffraction, amylose and total starch content, solubility index, swelling power, pasting, and thermal properties. The carbohydrate content of sorghum starch samples ranged from 98.24 to 99.23 g/100 g (dry basis). The particle size distribution of the CMSXS180 sorghum genotype was very similar to commercial maize starch. The relative crystallinity values varied from 29.83% to 30.39%. The water solubility index and swelling power of sorghum starches were lower than those of maize starch. Sorghum genotypes paste profiles were similar, but greatly differed from maize showing the highest final viscosity (4042.0?4444.5 cP) compared to maize starch (3767.5 cP) and lower gelatinization enthalpy (?H = 9?10.5 J/g) than maize starch (11.8 J/g). The results showed some distinct properties of sorghum starches when compared to maize starch, which may contribute to provide alternative uses, particularly in food products requiring very high viscosity and retrogradation. |
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Palavras-Chave: |
Isolation; Pearson's correlation. |
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Thesagro: |
Amido; Genótipo; Milho; Sorgo; Viscosidade. |
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Thesaurus Nal: |
Food technology; Pastes; Swelling (materials); Viscosity. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02232naa a2200325 a 4500
001 2150506
005 2023-12-12
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpe.14251$2DOI
100 1 $aSANTOS, T. B. DOS
245 $aExploring starches from varied sorghum genotypes compared to commercial maize starch.$h[electronic resource]
260 $c2023
520 $aSorghum has been lately attracted the attention for human consumption as a glutenfree cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red (BRS308), and white (CMSXS180) genotypes were compared to commercial maize starch, based on proximate composition, particle size distribution, microstructure, X-ray diffraction, amylose and total starch content, solubility index, swelling power, pasting, and thermal properties. The carbohydrate content of sorghum starch samples ranged from 98.24 to 99.23 g/100 g (dry basis). The particle size distribution of the CMSXS180 sorghum genotype was very similar to commercial maize starch. The relative crystallinity values varied from 29.83% to 30.39%. The water solubility index and swelling power of sorghum starches were lower than those of maize starch. Sorghum genotypes paste profiles were similar, but greatly differed from maize showing the highest final viscosity (4042.0?4444.5 cP) compared to maize starch (3767.5 cP) and lower gelatinization enthalpy (?H = 9?10.5 J/g) than maize starch (11.8 J/g). The results showed some distinct properties of sorghum starches when compared to maize starch, which may contribute to provide alternative uses, particularly in food products requiring very high viscosity and retrogradation.
650 $aFood technology
650 $aPastes
650 $aSwelling (materials)
650 $aViscosity
650 $aAmido
650 $aGenótipo
650 $aMilho
650 $aSorgo
650 $aViscosidade
653 $aIsolation
653 $aPearson's correlation
700 1 $aFREIRE NETO, R. DA S.
700 1 $aCOLLANTES, N. F.
700 1 $aCHÁVEZ, D. W. H.
700 1 $aQUEIROZ, V. A. V.
700 1 $aCARVALHO, C. W. P. de
773 $tJournal of Food Process Engineering$gv. 46, n. 10, 2023
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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