| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
12/12/2023 |
|
Data da última atualização: |
13/12/2023 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
MARINHO, L.; SANTOS, M. B.; CARVALHO, C. W. P. de; TAKEITI, C. Y. |
|
Afiliação: |
LORRANY MARINHO; MONIQUE BARRETO SANTOS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTINA YOSHIE TAKEITI, CTAA. |
|
Título: |
Impact of banking process on the dietary fiver and phenolic profile of pearl millet-based breads. |
|
Ano de publicação: |
2023 |
|
Fonte/Imprenta: |
In: INTERNATIONAL SYMPOSIUM ON GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES, 6., 2023. Roma. Gluten-Free Cereal Products and Beverages: designing Food for Individual Needs and Choices: Book of abstracts. Viena: International Association for Cereal Science and Technology, 2023. p. 78-79. |
|
Idioma: |
Inglês |
|
Notas: |
GF23. 8 a 20 out. 2023. |
|
Conteúdo: |
Gluten-related disorders have affected an increasing number of individuals. Bread represent an ancient significant food in human nutrition, however, it is a great challenge to develop gluten-free alternatives mainly in terms of sensory features such as texture and specific loaf volume. In this context, pearl millet (Pennisetum glaucum (L.) R. Br.), can be used as an alternative ingredient in the preparation of glutenfree breads due to its high nutritional value and bioactive compounds. This study aimed to evaluate the Influence of the fermentation method (straight-dough and sponge-dough) on the profile of dietary fiber, total phenolic compounds (TPC) and antioxidant capacity of breads made with raw whole grain pearl millet (RMF), extruded (EMF) and germinated (GMF) flours. Dietary fiber content was determined according to the method 985.29 (AOAC, 2005). Phenolic content was determined by the Folin-Ciocalteu method and antioxidant capacity by FRAP and DPPH. Results demonstrated that the dietary fiber content increased in breads fermented by the sponge-dough method, especially related to RMF+EMF+GMF formulation (10.8 g/100g). Breads produced using the sponge-dough method showed higher TPC and FRAP in RMF+EMF+GMF (1:1:0,05) (4131.87 mg GAE/100g and 1923.3 µmol/g) and RMF+EMF(1:1) (3210.6 mg GAE/100g and 2133.0 µmol/g), whereas refined wheat bread (control) presented the lowest values (287.3 mg GAE/100g and 344.2 µmol/g). These findings can be related to the combination of germination and fermentation that acting on the bioactive compounds. Germination promotes the synthesis or activation of diverse enzymatic systems present in the grain and fermentation Influences the bioaccessibility of phenolic compounds in cereal grains. Dietary fiber and phenolic compounds may offer several health benefits, such as anti-hyperglycemic, antioxidant and hypocholesterolemic effects. Thus, the use of pearl millet associated with the baking process promotes positive effects on the nutritional quality of gluten-free breads, since traditional ingredients have poor nutritional characteristics in terms of bioactive compounds and fiber. MenosGluten-related disorders have affected an increasing number of individuals. Bread represent an ancient significant food in human nutrition, however, it is a great challenge to develop gluten-free alternatives mainly in terms of sensory features such as texture and specific loaf volume. In this context, pearl millet (Pennisetum glaucum (L.) R. Br.), can be used as an alternative ingredient in the preparation of glutenfree breads due to its high nutritional value and bioactive compounds. This study aimed to evaluate the Influence of the fermentation method (straight-dough and sponge-dough) on the profile of dietary fiber, total phenolic compounds (TPC) and antioxidant capacity of breads made with raw whole grain pearl millet (RMF), extruded (EMF) and germinated (GMF) flours. Dietary fiber content was determined according to the method 985.29 (AOAC, 2005). Phenolic content was determined by the Folin-Ciocalteu method and antioxidant capacity by FRAP and DPPH. Results demonstrated that the dietary fiber content increased in breads fermented by the sponge-dough method, especially related to RMF+EMF+GMF formulation (10.8 g/100g). Breads produced using the sponge-dough method showed higher TPC and FRAP in RMF+EMF+GMF (1:1:0,05) (4131.87 mg GAE/100g and 1923.3 µmol/g) and RMF+EMF(1:1) (3210.6 mg GAE/100g and 2133.0 µmol/g), whereas refined wheat bread (control) presented the lowest values (287.3 mg GAE/100g and 344.2 µmol/g). These findings can be related to the combination of germi... Mostrar Tudo |
|
Thesaurus Nal: |
Food technology. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 02932nam a2200169 a 4500
001 2159539
005 2023-12-13
008 2023 bl uuuu u00u1 u #d
100 1 $aMARINHO, L.
245 $aImpact of banking process on the dietary fiver and phenolic profile of pearl millet-based breads.$h[electronic resource]
260 $aIn: INTERNATIONAL SYMPOSIUM ON GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES, 6., 2023. Roma. Gluten-Free Cereal Products and Beverages: designing Food for Individual Needs and Choices: Book of abstracts. Viena: International Association for Cereal Science and Technology, 2023. p. 78-79.$c2023
500 $aGF23. 8 a 20 out. 2023.
520 $aGluten-related disorders have affected an increasing number of individuals. Bread represent an ancient significant food in human nutrition, however, it is a great challenge to develop gluten-free alternatives mainly in terms of sensory features such as texture and specific loaf volume. In this context, pearl millet (Pennisetum glaucum (L.) R. Br.), can be used as an alternative ingredient in the preparation of glutenfree breads due to its high nutritional value and bioactive compounds. This study aimed to evaluate the Influence of the fermentation method (straight-dough and sponge-dough) on the profile of dietary fiber, total phenolic compounds (TPC) and antioxidant capacity of breads made with raw whole grain pearl millet (RMF), extruded (EMF) and germinated (GMF) flours. Dietary fiber content was determined according to the method 985.29 (AOAC, 2005). Phenolic content was determined by the Folin-Ciocalteu method and antioxidant capacity by FRAP and DPPH. Results demonstrated that the dietary fiber content increased in breads fermented by the sponge-dough method, especially related to RMF+EMF+GMF formulation (10.8 g/100g). Breads produced using the sponge-dough method showed higher TPC and FRAP in RMF+EMF+GMF (1:1:0,05) (4131.87 mg GAE/100g and 1923.3 µmol/g) and RMF+EMF(1:1) (3210.6 mg GAE/100g and 2133.0 µmol/g), whereas refined wheat bread (control) presented the lowest values (287.3 mg GAE/100g and 344.2 µmol/g). These findings can be related to the combination of germination and fermentation that acting on the bioactive compounds. Germination promotes the synthesis or activation of diverse enzymatic systems present in the grain and fermentation Influences the bioaccessibility of phenolic compounds in cereal grains. Dietary fiber and phenolic compounds may offer several health benefits, such as anti-hyperglycemic, antioxidant and hypocholesterolemic effects. Thus, the use of pearl millet associated with the baking process promotes positive effects on the nutritional quality of gluten-free breads, since traditional ingredients have poor nutritional characteristics in terms of bioactive compounds and fiber.
650 $aFood technology
700 1 $aSANTOS, M. B.
700 1 $aCARVALHO, C. W. P. de
700 1 $aTAKEITI, C. Y.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 46 | |
| 10. |  | SANTOS, M. B.; RUY, R.; CEREZINI, P.; KUWANO, B. H.; HUNGRIA, M.; NOGUEIRA, M. A. Indicadores microbiológicos e bioquímicos de qualidade em solo de baixa fertilidade natural com diferentes manejos de calagem e adubação fosfatada. In: JORNADA ACADÊMICA DA EMBRAPA SOJA, 8., 2013, Londrina. Resumos expandidos... Londrina: Embrapa Soja, 2013. (Embrapa Soja. Documentos, 339). p. 188-195.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Soja. |
|    |
| 12. | | CEREZINI, P.; KUWANO, B. H.; SANTOS, M. B. dos; TERASSI, F.; HUNGRIA, M.; NOGUEIRA, M. A. Strategies to promote early nodulation in soybean under drought. Field crops research, [S. l.], v. 196, p. 160-167, 2016.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Soja. |
|  |
| 13. | | CALHEIROS, D. F.; OLIVEIRA, M. D.; SANTOS, M. B. F.; BARROS, L. F. Tendências de longo prazo de parâmetros limnológicos no canal do Tamengo, Pantanal, MS. In: SIMPÓSIO INTERNACIONAL SOBRE PROJETOS ECOLÓGICOS DE LONGA DURAÇÃO, 2004, Manaus, AM. Resumos... [Manaus: INPA], 2004.| Biblioteca(s): Embrapa Pantanal. |
| |
| 14. | | SANTOS, M. B. dos; HANSEN, D. de S.; CONCEIÇÃO, M. do N.; FONSÊCA, A. A. O.; MAIA, P. de L. Caracterização física de frutos de umbu-cajazeiras no Recôncavo Sul da Bahia. In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 20.; ANNUAL MEETING OF THE INTERAMERICAN SOCIETY FOR TROPICAL HORTICULTURE, 54., 2008, Vitória. Frutas para todos: estratégias, tecnologias e visão sustentável: anais. Vitória: INCAPER: Sociedade Brasileira de Fruticultura, 2008. P. 015| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
| |
| 15. | | KUWANO, B. H.; CEREZINI, P.; SANTOS, M. B. dos; TERASSI, F. de S.; HUNGRIA, M.; NOGUEIRA, M. A. Efeito da adição de metabólitos secundários em componentes de produção de soja, inoculada com Bradyrhizobium e coinoculada com Azospirillum. In: ENCONTRO NACIONAL DE MICROBIOLOGIA AMBIENTAL, 14., João Pessoa, 2014. Anais...| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Soja. |
| |
| 16. | | CEREZINI, P.; KUWANO, B. H.; SANTOS, M. B.; TERASSI, F. S.; IMACHITA, R.; HUNGRIA, M.; NOGUEIRA, M. A. Efeito da coinoculação e de fatores Nod na nodulação em soja. In: ENCONTRO NACIONAL DE MICROBIOLOGIA AMBIENTAL, 14., 2014, João Pessoa. Resumo 92-1.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Soja. |
| |
| 19. | | NASCIMENTO, I. M.; MEDEIROS, E. P. de; VILAR, W. T. S.; ALMEIDA, P. B. A.; SANTOS, M. B. H. Desenvolvimento de modelos usando medidas no infravermelho próximo e análise multivariada para classificação de torta e farelo de mamona. In: BELTRAO, N. E. de M.; SILVA, C. A. D. da; SANTOS, J. W. dos; LIMA. M. M. de A.; SILVA, I. C. da. ENCONTRO DE PRODUÇÃO CIENTÍFICA DA EMBRAPA ALGODÃO - EPC 2012, 7., 2012, Campina Grande. [Resumos...]. Campina Grande: Embrapa Algodão, 2012. 1 p.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Algodão. |
| |
| 20. | | CEREZINI, P.; SANTOS, M. B.; GARCIA, M. V. C.; PÍPOLO, A. E.; HUNGRIA, M.; NOGUEIRA, M. A. Respostas fisiológicas e teor de ureídos em genótipos de soja sob restrição hídrica. In: CONGRESSO BRASILEIRO MICROBIOLOGIA, 27., SIMPÓSIO IBEROAMERICANO SOBRE MICRO-ORGANISMOS FOTOSSINTETIZANTES, 2.; SIMPÓSIO BRASILEIRO DE MICOBACTÉRIAS, 15.; SIMPÓSIO DE FERMENTAÇÃO ALCOÓLICA, 2.; BRAZILIAN MICROBIOME WORKSHOP; BRAZILIAN MICROBIOME PROJECT MEETING, 1.; SIMPÓSIO DE COLEÇÕES DE CULTURA, 4.; MINI-SIMPÓSIO SOBRE NEW DELHI METALO-BETA-LACTAMASE-1 (NDM-1); 2013, NATAL. Anais... [São Paulo]: Sociedade Brasileira de Microbiologia, 2013.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Soja. |
| |
| Registros recuperados : 46 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
