Data/hora: 13/06/2024 16:30:09

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 11/05/2021
Data da última atualização: | 12/05/2021
Autoria: | PESSANHA, K. L. F.; MENEZES, J. P. de; SILVA, A. dos A.; FERREIRA, M. V. da; TAKEITI, C. Y.; CARVALHO, C. W. P. de.
Afiliação: | KÊNIA LETÍCIA FERREIRA PESSANHA, UFRRJ; JOÃO PAULO DE MENEZES, UFRRJ; ANDREA DOS ANJOS SILVA, UFRRJ; MARCUS VINICIUS DA SILVA FERREIRA, UFRRJ; CRISTINA YOSHIE TAKEITI, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA.
Título: | Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free bread.
Ano de publicação: | 2021
Fonte/Imprenta: | LWT - Food Science and Technology, 111495, v. 147, 2021.
DOI: | https://doi.org/10.1016/j.lwt.2021.111495
Idioma: | Inglês
Conteúdo: | Millet (Pennisetum glaucum) is a small gluten-free cereal originated from Africa that is not currently introduced in the Western diet. It is an interesting source of dietary fiber, vitamins, minerals, proteins and phenolic compounds superior to the most traditional consumed cereals. It is very effective crop adopted in no tilling farming system planted in a vast cultivated area in Brazil. Bread is a food product of high acceptance that is traditionally made from wheat, particularly from refined flours. However, it is known to present a high glycemic index and low levels of dietary fiber and naturally contains gluten proteins. The objective of this work was to develop whole grain bread using blends of raw and extruded flours from millet and to evaluate the physicochemical parameters in comparison to commercial whole bread products with and without gluten. The use of extrusion increased antioxidant capacity (215.2 ± 1.9 &#956;M Trolox/g) and enzymatic inhibition (96.31 ± 0.005) in relation to the product elaborated from raw flour. Millet is presented as potential food interesting for the production of bread considered in the diet of Brazilian population, particularly to those suffering from gluten allergy and diabetes.
Palavras-Chave: | Antioxidant capacity.
Thesaurus Nal: | Alpha-glucosidase; Antioxidants; Food technology; Gluten-free foods.
Categoria do assunto: | --
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (15165-1) - UPC - AP - DD -  -  -  - DIS