|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
09/08/2024 |
|
Data da última atualização: |
09/08/2024 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
CÉSPEDES, M. A. L.; ASCHERI, J. L. R. |
|
Afiliação: |
MIGUEL ANGEL LARREA CÉSPEDES, UNIVERSIDAD NACIONAL JORGE BASADRE GROHMANN; JOSE LUIS RAMIREZ ASCHERI, CTAA. |
|
Título: |
Prediction, by Mathematical Model, of the Effects of Hydration for Germination at Different Times and Temperatures on the Nutritional and Functional Characteristics of Chickpea Flour (Cicer Arietinum L.) |
|
Ano de publicação: |
2024 |
|
Fonte/Imprenta: |
Transactions on Networks and Communications, v. 12, n. 2, 2024. |
|
DOI: |
https://doi.org/10.14738/dafs.122.16777 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Prediction, by Mathematical Model, of the Effects of Hydration for Germination at Different Times and Temperatures on the Nutritional and Functional Characteristics of Chickpea Flour (Cicer Arietinum L.). Discoveries in Agriculture and Food Sciences, 12(2). 01-26. Services for Science and Education – United Kingdom Prediction, by Mathematical Model, of the Effects of Hydration for Germination at Different Times and Temperatures on the Nutritional and Functional Characteristics of Chickpea Flour (Cicer Arietinum L.) Miguel Angel Larrea Céspedes Facultad de Ciencias Agropecuarias - Escuela de Ingeniería en Industrias Alimentarias Universidad Nacional Jorge Basadre Grohmann, Perú José Luis Ramírez Ascheri Embrapa Food Technology, and Federal Rural of Rio de Janeiro, (PPGCTA), Rio de Janeiro, RJ, Brazil ABSTRACT The objective of this work was to study the effects of germination time and temperature on chickpeas by determining appropriate mathematical models corresponding to each dependent variable to predict the behaviour of the process and improve the physical, chemical, and functional properties of the flour obtained. Chickpea grains were subjected to germination processes at the laboratory, after a hydration process, to study the physical, chemical, and functional characteristics of the flour obtained from the legume. The Response Surface methodology was used by the central composite rotational layout. For the soaking process of the grains, the independent variables were considered, with their respective levels: time (6, 8, 12, 16, and 18 hours) and temperature (18, 20, 25, 30, and 32 °C), being evaluated through percent moisture as a dependent variable. During the germination process, the independent variables time (14, 24, 48, 72, and 82 hours) and germination temperatures (23, 25, 30, 35, and 37 °C) were controlled, keeping the relative humidity fixed (95%). All mathematical models determined were suitable for calculating values for each of the variables studied. The best response (R) operational R1, total protein content (TPC); R2, total lipid content (TLC); R3, total sugar content (TSC); R4, reducing sugar content (RSC) and R5, total ash content (TAC). Likewise, the following functional properties were evaluated: R6, water absorption index (WAI); R7, lipid absorption index (LAI); R8, water solubility index (WSI); R9, apparent density (APD); and finally, the presence of antinutrients was studied through R10, urease activity (UA). MenosPrediction, by Mathematical Model, of the Effects of Hydration for Germination at Different Times and Temperatures on the Nutritional and Functional Characteristics of Chickpea Flour (Cicer Arietinum L.). Discoveries in Agriculture and Food Sciences, 12(2). 01-26. Services for Science and Education – United Kingdom Prediction, by Mathematical Model, of the Effects of Hydration for Germination at Different Times and Temperatures on the Nutritional and Functional Characteristics of Chickpea Flour (Cicer Arietinum L.) Miguel Angel Larrea Céspedes Facultad de Ciencias Agropecuarias - Escuela de Ingeniería en Industrias Alimentarias Universidad Nacional Jorge Basadre Grohmann, Perú José Luis Ramírez Ascheri Embrapa Food Technology, and Federal Rural of Rio de Janeiro, (PPGCTA), Rio de Janeiro, RJ, Brazil ABSTRACT The objective of this work was to study the effects of germination time and temperature on chickpeas by determining appropriate mathematical models corresponding to each dependent variable to predict the behaviour of the process and improve the physical, chemical, and functional properties of the flour obtained. Chickpea grains were subjected to germination processes at the laboratory, after a hydration process, to study the physical, chemical, and functional characteristics of the flour obtained from the legume. The Response Surface methodology was used by the central composite rotational layout. For the soaking process of the grains, the independent variables were cons... Mostrar Tudo |
|
Palavras-Chave: |
Composição proximal; Efeitos de germinação; Functional propertie; Germination effects; Propriedades funcionais; Proximal composition; Redução de açúcar; Reducing sugar; Urease total. |
|
Thesagro: |
Farinha; Grão de Bico; Temperatura; Uréase. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
Marc: |
LEADER 03531naa a2200301 a 4500
001 2166413
005 2024-08-09
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.14738/dafs.122.16777$2DOI
100 1 $aCÉSPEDES, M. A. L.
245 $aPrediction, by Mathematical Model, of the Effects of Hydration for Germination at Different Times and Temperatures on the Nutritional and Functional Characteristics of Chickpea Flour (Cicer Arietinum L.)$h[electronic resource]
260 $c2024
520 $aPrediction, by Mathematical Model, of the Effects of Hydration for Germination at Different Times and Temperatures on the Nutritional and Functional Characteristics of Chickpea Flour (Cicer Arietinum L.). Discoveries in Agriculture and Food Sciences, 12(2). 01-26. Services for Science and Education – United Kingdom Prediction, by Mathematical Model, of the Effects of Hydration for Germination at Different Times and Temperatures on the Nutritional and Functional Characteristics of Chickpea Flour (Cicer Arietinum L.) Miguel Angel Larrea Céspedes Facultad de Ciencias Agropecuarias - Escuela de Ingeniería en Industrias Alimentarias Universidad Nacional Jorge Basadre Grohmann, Perú José Luis Ramírez Ascheri Embrapa Food Technology, and Federal Rural of Rio de Janeiro, (PPGCTA), Rio de Janeiro, RJ, Brazil ABSTRACT The objective of this work was to study the effects of germination time and temperature on chickpeas by determining appropriate mathematical models corresponding to each dependent variable to predict the behaviour of the process and improve the physical, chemical, and functional properties of the flour obtained. Chickpea grains were subjected to germination processes at the laboratory, after a hydration process, to study the physical, chemical, and functional characteristics of the flour obtained from the legume. The Response Surface methodology was used by the central composite rotational layout. For the soaking process of the grains, the independent variables were considered, with their respective levels: time (6, 8, 12, 16, and 18 hours) and temperature (18, 20, 25, 30, and 32 °C), being evaluated through percent moisture as a dependent variable. During the germination process, the independent variables time (14, 24, 48, 72, and 82 hours) and germination temperatures (23, 25, 30, 35, and 37 °C) were controlled, keeping the relative humidity fixed (95%). All mathematical models determined were suitable for calculating values for each of the variables studied. The best response (R) operational R1, total protein content (TPC); R2, total lipid content (TLC); R3, total sugar content (TSC); R4, reducing sugar content (RSC) and R5, total ash content (TAC). Likewise, the following functional properties were evaluated: R6, water absorption index (WAI); R7, lipid absorption index (LAI); R8, water solubility index (WSI); R9, apparent density (APD); and finally, the presence of antinutrients was studied through R10, urease activity (UA).
650 $aFarinha
650 $aGrão de Bico
650 $aTemperatura
650 $aUréase
653 $aComposição proximal
653 $aEfeitos de germinação
653 $aFunctional propertie
653 $aGermination effects
653 $aPropriedades funcionais
653 $aProximal composition
653 $aRedução de açúcar
653 $aReducing sugar
653 $aUrease total
700 1 $aASCHERI, J. L. R.
773 $tTransactions on Networks and Communications$gv. 12, n. 2, 2024.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
