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4. | | RODRIGUES, F. M.; DELIZA, R.; GOTTSCHALK, L. M. F.; HIDALGO-CHÁVEZ, D. W.; ROSENTHAL, A. Uso de transglutaminase no processamento de queijo Minas frescal com teor reduzido de sódio. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais. Gramado: SBCTA Regional, 2016. 6 p. Food: the tree that sustains life. 1029. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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5. | | CHAVES, A. C. S. D.; TEIXEIRA, N. S.; HIDALGO CHÁVEZ, D. W.; ROSENTHAL, A.; DELIZA, R. Vegan ice cream made with fava bean protein: melting rate and hardness. In: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoá, 2023. Poster 157594. Eixo temático: novos processos e ingredientes. CIPCA. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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8. | | SANTOS, E.; AYRES, E. M. M.; HIDALGO CHÁVEZ, D. W.; CUNHA, L.; DELIZA, R.; CARVALHO, I. C.; FERNANDES, T. E. Avaliação de selos ambientais em alimentos: o que os consumidores têm a dizer? In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 166114; SLACAN. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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9. | | RODRIGUES, J. P.; COELHO, C. C. DE S.; HIDALGO CHÁVEZ, D. W.; AMANCIO, D.; SOARES, A. G.; FREITAS-SILVA, O. Development and characterization of biocomposite films based on alginate and chitosan for use as postharvest fruit packaging. In: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES, 9., 2023, Rio de Janeiro. Anais... Campinas, Galoá, 2023. Poster 157716.Eixo temático: Colóides para filmes comestíveis. CIPCA. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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11. | | CHAVES, A. C. S. D.; TELES, A. S. C.; ROSENTHAL, A.; BRAGANÇA, I.; HIDALGO CHÁVEZ, D. W.; MESQUITA, P. Impact of bacterial nanocellulose on the physical properties of a lowfat ice cream. In: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES, 9., 2023, Rio de Janeiro. Anais... Campinas, Galoá, 2023. Oral 157624. Eixo temático Novos processos e ingredientes. CIPCA. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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14. | | SANTOS, E.; CARVALHO, I. C.; AYRES, E. M. M.; HIDALGO CHÁVEZ, D. W.; CUNHA, L.; DELIZA, R.; FERNANDES, T. E. Percepção de consumidores sobre alimentos substitutos de proteína animal. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 166115; SLACAN. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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18. | | HIDALGO CHÁVEZ, D. W.; ASCHERI, J. L. R.; MARTINS, A.; CARVALHO, C. W. P. de; BERNARDO, C.; TELES, A. Sorghum, an alternative cereal for gluten-free product. Revista Chilena de Nutricion, Santiago, CL, v. 45, n. 2, p 169-177, 2018. Review Article. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registros recuperados : 34 | |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
19/10/2023 |
Data da última atualização: |
17/01/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 4 |
Autoria: |
SANTOS, T. B. DOS; HIDALGO CHÁVEZ, D. W.; SILVA, C. M.; CARVALHO, C. W. P. de. |
Afiliação: |
THAÍS BARBOSA DOS SANTOS, UFRRJ; DAVY WILLIAM HIDALGO CHÁVEZ, UFRRJ; CAROLINE MELLINGER SILVA, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
Título: |
In vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Journal of Food Process Engineering, e14478, 2023. |
DOI: |
https://doi.org/10.1111/jfpe.14478 |
Idioma: |
Português |
Notas: |
Early view. Na publicação: Caroline Grassi Mellinger. |
Conteúdo: |
Aiming to encourage the use of pearl millet whole grain processed by extrusion to develop ready-to-eat and pre-cooked flours with health-promoting values, pearl millet whole grain (ADRg 9070 hybrid) and commercial corn whole grain flours were individually single-screw extruded at different moisture contents (11%, 14%, 17%, 20%, and 23%). The physicochemical properties and in vitro carbohydrate digestibil- ity were studied. By increasing moisture content from 11% to 23%, the pearl millet whole extrudates showed an increase in radial expansion from 1.2% to 1.8%, respectively, in the extrudates obtained at 11%?20% moisture; contrasting with corn whole extrudates. In addition, pearl millet flours extruded at 14% and 20% moisture content, respectively, were superior with 12% and 32% more fiber as well as 20% and 18% more protein, and showed about 20% less in vitro digestion of carbohydrates in both extruded pearl millet flours compared to corn. Therefore, the effects on pearl millet extrusion were favorable to obtain high nutritional value in extruded pearl millet flours. Practical applications: Pearl millet whole grain can be processed by single screw extrusion cooking at varied moisture content to produce distinct expanded extrudates. Technologically, extruded pearl millet flours are capable of obtaining different viscosities (associated with processing moisture) and can be better used in the development of products that require specific viscosities. Furthermore, pearl millet whole grain flour extrusion showed 20% more protein and 32% more fiber, and 20% less in vitro digestibility of carbohydrates than corn whole grain flour extrudates prepared under the same condition. MenosAiming to encourage the use of pearl millet whole grain processed by extrusion to develop ready-to-eat and pre-cooked flours with health-promoting values, pearl millet whole grain (ADRg 9070 hybrid) and commercial corn whole grain flours were individually single-screw extruded at different moisture contents (11%, 14%, 17%, 20%, and 23%). The physicochemical properties and in vitro carbohydrate digestibil- ity were studied. By increasing moisture content from 11% to 23%, the pearl millet whole extrudates showed an increase in radial expansion from 1.2% to 1.8%, respectively, in the extrudates obtained at 11%?20% moisture; contrasting with corn whole extrudates. In addition, pearl millet flours extruded at 14% and 20% moisture content, respectively, were superior with 12% and 32% more fiber as well as 20% and 18% more protein, and showed about 20% less in vitro digestion of carbohydrates in both extruded pearl millet flours compared to corn. Therefore, the effects on pearl millet extrusion were favorable to obtain high nutritional value in extruded pearl millet flours. Practical applications: Pearl millet whole grain can be processed by single screw extrusion cooking at varied moisture content to produce distinct expanded extrudates. Technologically, extruded pearl millet flours are capable of obtaining different viscosities (associated with processing moisture) and can be better used in the development of products that require specific viscosities. Furthermore, pearl millet w... Mostrar Tudo |
Palavras-Chave: |
Extrusion cooking; Starch conversion; Whole meal extrudates. |
Thesaurus NAL: |
Millets. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02486naa a2200229 a 4500 001 2157365 005 2024-01-17 008 2023 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1111/jfpe.14478$2DOI 100 1 $aSANTOS, T. B. DOS 245 $aIn vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates.$h[electronic resource] 260 $c2023 500 $aEarly view. Na publicação: Caroline Grassi Mellinger. 520 $aAiming to encourage the use of pearl millet whole grain processed by extrusion to develop ready-to-eat and pre-cooked flours with health-promoting values, pearl millet whole grain (ADRg 9070 hybrid) and commercial corn whole grain flours were individually single-screw extruded at different moisture contents (11%, 14%, 17%, 20%, and 23%). The physicochemical properties and in vitro carbohydrate digestibil- ity were studied. By increasing moisture content from 11% to 23%, the pearl millet whole extrudates showed an increase in radial expansion from 1.2% to 1.8%, respectively, in the extrudates obtained at 11%?20% moisture; contrasting with corn whole extrudates. In addition, pearl millet flours extruded at 14% and 20% moisture content, respectively, were superior with 12% and 32% more fiber as well as 20% and 18% more protein, and showed about 20% less in vitro digestion of carbohydrates in both extruded pearl millet flours compared to corn. Therefore, the effects on pearl millet extrusion were favorable to obtain high nutritional value in extruded pearl millet flours. Practical applications: Pearl millet whole grain can be processed by single screw extrusion cooking at varied moisture content to produce distinct expanded extrudates. Technologically, extruded pearl millet flours are capable of obtaining different viscosities (associated with processing moisture) and can be better used in the development of products that require specific viscosities. Furthermore, pearl millet whole grain flour extrusion showed 20% more protein and 32% more fiber, and 20% less in vitro digestibility of carbohydrates than corn whole grain flour extrudates prepared under the same condition. 650 $aMillets 653 $aExtrusion cooking 653 $aStarch conversion 653 $aWhole meal extrudates 700 1 $aHIDALGO CHÁVEZ, D. W. 700 1 $aSILVA, C. M. 700 1 $aCARVALHO, C. W. P. de 773 $tJournal of Food Process Engineering, e14478, 2023.
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