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Registro Completo |
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
29/12/2022 |
Data da última atualização: |
13/12/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SANTOS, T. B. dos; FREIRE NETO, R. da S.; COLLANTES, N. F.; CHÁVEZ, D. W. H.; QUEIROZ, V. A. V.; CARVALHO, C. W. P. de. |
Afiliação: |
THAÍS BARBOSA DOS SANTOS, Universidade Federal Rural do Rio de Janeiro; RAIMUNDO DA SILVA FREIRE NETO, Universidade Federal Rural do Rio de Janeiro; NATHALIA FERREIRA COLLANTES, Universidade Federal Rural do Rio de Janeiro; DAVY WILLIAM HIDALGO CHÁVEZ, Universidade Federal Rural do Rio de Janeiro; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
Título: |
Exploring starches from varied sorghum genotypes compared to commercial maize starch. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Journal of Food Process Engineering, e14251, 2022. |
DOI: |
https://doi.org/10.1111/jfpe.14251 |
Idioma: |
Inglês |
Conteúdo: |
Sorghum has been lately attracted the attention for human consumption as a glutenfree cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red (BRS308), and white (CMSXS180) genotypes were compared to commercial maize starch, based on proximate composition, particle size distribution, microstructure, X-ray diffraction, amylose and total starch content, solubility index, swelling power, pasting, and thermal properties. The carbohydrate content of sorghum starch samples ranged from 98.24 to 99.23 g/100 g (dry basis). The particle size distribution of the CMSXS180 sorghum genotype was very similar to commercial maize starch. The relative crystallinity values varied from 29.83% to 30.39%. The water solubility index and swelling power of sorghum starches were lower than those of maize starch. Sorghum genotypes paste profiles were similar, but greatly differed from maize showing the highest final viscosity (4042.0?4444.5 cP) compared to maize starch (3767.5 cP) and lower gelatinization enthalpy (?H = 9?10.5 J/g) than maize starch (11.8 J/g). The results showed some distinct properties of sorghum starches when compared to maize starch, which may contribute to provide alternative uses, particularly in food products requiring very high viscosity and retrogradation. |
Palavras-Chave: |
Isolation; Pearson's correlation. |
Thesagro: |
Amido; Genótipo; Milho; Sorgo; Viscosidade. |
Thesaurus Nal: |
Pastes; Starch; Swelling (materials); Viscosity. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1150465/1/Exploring-starches-from-varied-sorghum-genotypes.pdf
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Marc: |
LEADER 02218naa a2200325 a 4500 001 2150465 005 2023-12-13 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1111/jfpe.14251$2DOI 100 1 $aSANTOS, T. B. dos 245 $aExploring starches from varied sorghum genotypes compared to commercial maize starch.$h[electronic resource] 260 $c2022 520 $aSorghum has been lately attracted the attention for human consumption as a glutenfree cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red (BRS308), and white (CMSXS180) genotypes were compared to commercial maize starch, based on proximate composition, particle size distribution, microstructure, X-ray diffraction, amylose and total starch content, solubility index, swelling power, pasting, and thermal properties. The carbohydrate content of sorghum starch samples ranged from 98.24 to 99.23 g/100 g (dry basis). The particle size distribution of the CMSXS180 sorghum genotype was very similar to commercial maize starch. The relative crystallinity values varied from 29.83% to 30.39%. The water solubility index and swelling power of sorghum starches were lower than those of maize starch. Sorghum genotypes paste profiles were similar, but greatly differed from maize showing the highest final viscosity (4042.0?4444.5 cP) compared to maize starch (3767.5 cP) and lower gelatinization enthalpy (?H = 9?10.5 J/g) than maize starch (11.8 J/g). The results showed some distinct properties of sorghum starches when compared to maize starch, which may contribute to provide alternative uses, particularly in food products requiring very high viscosity and retrogradation. 650 $aPastes 650 $aStarch 650 $aSwelling (materials) 650 $aViscosity 650 $aAmido 650 $aGenótipo 650 $aMilho 650 $aSorgo 650 $aViscosidade 653 $aIsolation 653 $aPearson's correlation 700 1 $aFREIRE NETO, R. da S. 700 1 $aCOLLANTES, N. F. 700 1 $aCHÁVEZ, D. W. H. 700 1 $aQUEIROZ, V. A. V. 700 1 $aCARVALHO, C. W. P. de 773 $tJournal of Food Process Engineering, e14251, 2022.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Registro Completo
Biblioteca(s): |
Embrapa Café. |
Data corrente: |
23/02/2017 |
Data da última atualização: |
17/03/2017 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
PEREIRA, C. C.; ROSA, S. D. V. F. da; COELHO, S. V. B.; COELHO, L. F. S.; SOUZA, L. N. C. de. |
Afiliação: |
CRISTINA CARVALHO PEREIRA, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC; STEFANIA VILAS BOAS COELHO, UFLA; SUIS FILIPE SERAFIM COELHO, UFLA; LUCAS NARDELLI CHALFOUN DE SOUZA, UFLA. |
Título: |
Antioxidant treatment in whole and partitioned coffee seeds. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 26., 2016, Kunming,Yunnan, China. Proceedings... ASIC - Association for Science and Information on Coffee, 2016. p. 121. |
Idioma: |
Português |
Palavras-Chave: |
Cathode water. |
Thesagro: |
Embrião; Endosperma; Vitamina C. |
Thesaurus NAL: |
Ascorbic acid; Embryo (plant); Endosperm. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/156518/1/Antioxidant-treatment-in-whole.pdf
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Marc: |
LEADER 00778nam a2200229 a 4500 001 2065323 005 2017-03-17 008 2016 bl uuuu u00u1 u #d 100 1 $aPEREIRA, C. C. 245 $aAntioxidant treatment in whole and partitioned coffee seeds.$h[electronic resource] 260 $aIn: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 26., 2016, Kunming,Yunnan, China. Proceedings... ASIC - Association for Science and Information on Coffee, 2016. p. 121.$c2016 650 $aAscorbic acid 650 $aEmbryo (plant) 650 $aEndosperm 650 $aEmbrião 650 $aEndosperma 650 $aVitamina C 653 $aCathode water 700 1 $aROSA, S. D. V. F. da 700 1 $aCOELHO, S. V. B. 700 1 $aCOELHO, L. F. S. 700 1 $aSOUZA, L. N. C. de
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Embrapa Café (CNPCa) |
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