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| Registros recuperados : 6 | |
| Registros recuperados : 6 | |
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 | 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
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
26/10/2022 |
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Data da última atualização: |
17/12/2022 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
SANTOS, M. B.; SANTOS, A. L. DOS; BATISTA, R. T.; OLIVEIRA, M. E. A. S.; CARVALHO, C. W. P. de. |
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Afiliação: |
MONIQUE BARRETO SANTOS; ANDRÉ L. SANTOS, UFRRJ; RAFAELLA TORRES BATISTA, UFRRJ; MARIA EUGENIA ARAUJO SILVA OLIVEIRA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
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Título: |
Gluten-free pasta made of whole and germinated millet (Pennisetum glaucum (l.) R.br) flours by extrusion cooking: physical characterization. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2., 2022, Tecnologia e inovação em pauta: desafios na indústria de cereais e panificação. Anais... Sete Lagoas: Universidade Federal de São João del-Rei, 2022. |
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DOI: |
10.29327/cbcp2022.519853 |
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Idioma: |
Inglês |
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Notas: |
Evento on-line. CBPC. 15 a 19 agosto. |
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Conteúdo: |
The germination process improves the phytochemical composition and antioxidant properties of the millet grains. This study investigated the effect of germination in millet pasta obtained by thermoplastic extrusion. The physical characterization of germinated (GMP) and nongerminated (NGMP) whole millet pasta was performed by analysis of cooking test and RVA. The modification caused by the germination and extrusion process was observed through the apparent viscosity curve and compared to raw flour. The pasta produced with non-germinated whole millet flour showed better results in the cooking test. In contrast, due to the reduction in the starch content, the germinated pasta had lower viscoelastic properties and greater loss of soluble solids. Pasta produced with whole millet flour by thermoplastic extrusion can be considered as alternative for the development of gluten-free products. |
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Palavras-Chave: |
Thermoplastic extrusion. |
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Thesaurus NAL: |
Extrusion; Food technology; Germination; Millets; Pasta; Texture. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01929nam a2200265 a 4500
001 2147785
005 2022-12-17
008 2022 bl uuuu u00u1 u #d
024 7 $a10.29327/cbcp2022.519853$2DOI
100 1 $aSANTOS, M. B.
245 $aGluten-free pasta made of whole and germinated millet (Pennisetum glaucum (l.) R.br) flours by extrusion cooking$bphysical characterization.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2., 2022, Tecnologia e inovação em pauta: desafios na indústria de cereais e panificação. Anais... Sete Lagoas: Universidade Federal de São João del-Rei$c2022
500 $aEvento on-line. CBPC. 15 a 19 agosto.
520 $aThe germination process improves the phytochemical composition and antioxidant properties of the millet grains. This study investigated the effect of germination in millet pasta obtained by thermoplastic extrusion. The physical characterization of germinated (GMP) and nongerminated (NGMP) whole millet pasta was performed by analysis of cooking test and RVA. The modification caused by the germination and extrusion process was observed through the apparent viscosity curve and compared to raw flour. The pasta produced with non-germinated whole millet flour showed better results in the cooking test. In contrast, due to the reduction in the starch content, the germinated pasta had lower viscoelastic properties and greater loss of soluble solids. Pasta produced with whole millet flour by thermoplastic extrusion can be considered as alternative for the development of gluten-free products.
650 $aExtrusion
650 $aFood technology
650 $aGermination
650 $aMillets
650 $aPasta
650 $aTexture
653 $aThermoplastic extrusion
700 1 $aSANTOS, A. L. DOS
700 1 $aBATISTA, R. T.
700 1 $aOLIVEIRA, M. E. A. S.
700 1 $aCARVALHO, C. W. P. de
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Embrapa Agroindústria de Alimentos (CTAA) |
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