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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
14/06/2024 |
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Data da última atualização: |
09/09/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
DIAS‐MARTINS, A. M.; TROMBETE, F. M.; CAPPATO, L. P.; CHÁVEZ, D. W. H.; SANTOS, M. B.; CARVALHO, C. W. P. de. |
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Afiliação: |
AMANDA M. DIAS‐MARTINS, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; FELIPE M. TROMBETE, UNIVERSIDADE FEDERAL DE SÃO JOÃO DEL‐REI; LEANDRO P. CAPPATO, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DE GOIÁS; DAVY W. H. CHÁVEZ, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; MONIQUE B. SANTOS, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
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Título: |
Processing, composition, and technological properties of decorticated, sprouted, and extruded pearl millet (Pennisetum glaucum (L.) R. Br.) flours. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Journal of Food Process Engineering, v. 47, n. 2, e14561, 2024. |
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DOI: |
https://doi.org/10.1111/jfpe.14561 |
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Idioma: |
Inglês |
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Conteúdo: |
Pearl millet (Pennisetum glaucum (L.) R. Br.) is a gluten-free cereal with potential use in food security and human nutrition; however, it is still relatively unknown by the food industry and by most consumers. In order to evaluate the impact of processing on the nutritional and technological characteristics of pearl millet flours, three differ- ent processing methods (decortication, sprouting, and extrusion) were studied. The effects of processing methods on the particle size distribution, proximate composi- tion, mineral content, bulk density, water absorption index, water solubility index (WSI), and pasting properties (rapid visco analyzer) on the flours were evaluated and compared with whole raw flour. The whole raw flour showed particles size of 355 μm, 62.5% carbohydrate, 12.0% protein, 5.6% lipid, 8.2% dietary fiber, and 1.7% ash. Decorticated flour presented decrease in mineral, dietary fiber, and protein con- tent. The extruded flour presented the highest WSI and the lowest lipid content and paste viscosity, whereas sprouted flour showed low setback, paste viscosity, phytate content, and high protein and dietary fiber content. Decorticated and sprouted flour presented the highest luminosity, whereas extruded flours the smallest L*. The increasing color difference (ΔE*) between raw pearl millet and processed flours was sprouted < decorticated < extruded. The production of millet flour should be encour- aged for various food applications, especially in Brazil, which has a large cultivated area of this cereal used only for animal feed and an expanding gluten-free market. MenosPearl millet (Pennisetum glaucum (L.) R. Br.) is a gluten-free cereal with potential use in food security and human nutrition; however, it is still relatively unknown by the food industry and by most consumers. In order to evaluate the impact of processing on the nutritional and technological characteristics of pearl millet flours, three differ- ent processing methods (decortication, sprouting, and extrusion) were studied. The effects of processing methods on the particle size distribution, proximate composi- tion, mineral content, bulk density, water absorption index, water solubility index (WSI), and pasting properties (rapid visco analyzer) on the flours were evaluated and compared with whole raw flour. The whole raw flour showed particles size of 355 μm, 62.5% carbohydrate, 12.0% protein, 5.6% lipid, 8.2% dietary fiber, and 1.7% ash. Decorticated flour presented decrease in mineral, dietary fiber, and protein con- tent. The extruded flour presented the highest WSI and the lowest lipid content and paste viscosity, whereas sprouted flour showed low setback, paste viscosity, phytate content, and high protein and dietary fiber content. Decorticated and sprouted flour presented the highest luminosity, whereas extruded flours the smallest L*. The increasing color difference (ΔE*) between raw pearl millet and processed flours was sprouted < decorticated < extruded. The production of millet flour should be encour- aged for various food applications, especially in Brazil, which h... Mostrar Tudo |
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Palavras-Chave: |
Cereais sem glúten; Decorticação; Decortication; Gluten-free cereal; Pearl millet. |
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Thesagro: |
Composição Química; Extrusão; Germinação; Milheto; Processamento. |
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Thesaurus Nal: |
Chemical composition; Extrusion; Food processing; Germination; Pasting properties. |
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Categoria do assunto: |
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Marc: |
LEADER 02761naa a2200373 a 4500
001 2164881
005 2024-09-09
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpe.14561$2DOI
100 1 $aDIAS‐MARTINS, A. M.
245 $aProcessing, composition, and technological properties of decorticated, sprouted, and extruded pearl millet (Pennisetum glaucum (L.) R. Br.) flours.$h[electronic resource]
260 $c2024
520 $aPearl millet (Pennisetum glaucum (L.) R. Br.) is a gluten-free cereal with potential use in food security and human nutrition; however, it is still relatively unknown by the food industry and by most consumers. In order to evaluate the impact of processing on the nutritional and technological characteristics of pearl millet flours, three differ- ent processing methods (decortication, sprouting, and extrusion) were studied. The effects of processing methods on the particle size distribution, proximate composi- tion, mineral content, bulk density, water absorption index, water solubility index (WSI), and pasting properties (rapid visco analyzer) on the flours were evaluated and compared with whole raw flour. The whole raw flour showed particles size of 355 μm, 62.5% carbohydrate, 12.0% protein, 5.6% lipid, 8.2% dietary fiber, and 1.7% ash. Decorticated flour presented decrease in mineral, dietary fiber, and protein con- tent. The extruded flour presented the highest WSI and the lowest lipid content and paste viscosity, whereas sprouted flour showed low setback, paste viscosity, phytate content, and high protein and dietary fiber content. Decorticated and sprouted flour presented the highest luminosity, whereas extruded flours the smallest L*. The increasing color difference (ΔE*) between raw pearl millet and processed flours was sprouted < decorticated < extruded. The production of millet flour should be encour- aged for various food applications, especially in Brazil, which has a large cultivated area of this cereal used only for animal feed and an expanding gluten-free market.
650 $aChemical composition
650 $aExtrusion
650 $aFood processing
650 $aGermination
650 $aPasting properties
650 $aComposição Química
650 $aExtrusão
650 $aGerminação
650 $aMilheto
650 $aProcessamento
653 $aCereais sem glúten
653 $aDecorticação
653 $aDecortication
653 $aGluten-free cereal
653 $aPearl millet
700 1 $aTROMBETE, F. M.
700 1 $aCAPPATO, L. P.
700 1 $aCHÁVEZ, D. W. H.
700 1 $aSANTOS, M. B.
700 1 $aCARVALHO, C. W. P. de
773 $tJournal of Food Process Engineering$gv. 47, n. 2, e14561, 2024.
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