Data/hora: 07/06/2024 14:13:12

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | A - 2
Data corrente: | 28/10/2020
Data da última atualização: | 02/05/2022
Autoria: | CAYRES, C. A.; ASCHERI, J. L. R.; COUTO, M. A. P. G.; ALMEIDA, E. L.
Afiliação: | Caroline Alves Cayres, UFRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; Maria Antonieta Peixoto Gimenes Couto, UFRJ; Eveline Lopes Almeida, UFRJ.
Título: | Whole-grain sorghum, orange pomace and whey blends as a novel gluten-free pregelatinized ingredient: assessment of physicochemical and pasting properties (sorghum-based pregelatinized flour).
Ano de publicação: | 2021
Fonte/Imprenta: | Journal of Food Processing and Preservation, v. 45, n. 1, e15014, p. 1-14, 2021.
DOI: | https://doi.org/10.1111/jfpp.15014
Idioma: | Inglês
Conteúdo: | This study aimed to obtain gluten?free pregelatinized composite flours. A central composite rotational design was employed to study the impact of variation of the amount of whole?grain sorghum flour, the conditioning moisture in composite flour, and the temperature in the third zone of the extruder on the flour properties. Conditioning moisture was the parameter that most influenced peak viscosity, trough, final viscosity, and setback of flours. Pregelatinized composite flours with similar pasting properties to cross?linked chemically modified sorghum starches were obtained. While the sorghum flour presented 83.6°C for pasting temperature, 489cP for peak viscosity, and 1329cP for setback, the pregelatinized composite flours presented values between 69 ? 74.4°C, 129 ? 257cP, and 108 ? 311cP, respectively. The variation of the process and formulation parameters resulted in the production of flours with well?differentiated pasting properties that would meet specific technological features for application in various foodstuffs, and some optimizations for food applications were shown.
Palavras-Chave: | Amido modificado; Estrusion conditions; Farinha de arroz; Food; Propriedade física; Protein; Visco Analyzer RVA.
Thesagro: | Amido; Arroz; Composição Química; Culinária; Extrusão; Farinha; Proteína; Subproduto; Tecnologia de Alimento; Viscosidade.
Thesaurus Nal: | Byproducts; Chemical composition; Cooking; Extrusion; Food technology; Modified starch; Physical properties; Protein products; Rice flour.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (15041-1) - UPC - AP - DD -  -  -  - DIS