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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
05/08/2025 |
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Data da última atualização: |
06/08/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
THEODORO, J. M. V.; GRANCIERI, M.; OLIVEIRA, L. A.; LUCIA, C. M. D.; CARVALHO, I. M. M. de; BRAGAGNOLO, F. S.; ROSTAGNO, M. A.; GLAHN, R. P.; CARVALHO, C. W. P. de; SILVA, B. P. da; MARTINO, H. S. D. |
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Afiliação: |
JAQUELINE MACIEL VIEIRA THEODORO, UNIVERSIDADE FEDERAL DE VIÇOSA; MARIANA GRANCIERI, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO; LIVYA ALVES OLIVEIRA, UNIVERSIDADE FEDERAL DE VIÇOSA; CERES MATTOS DELLA LUCIA, UNIVERSIDADE FEDERAL DE VIÇOSA; IZABELA MARIA MONTEZANO DE CARVALHO, UNIVERSIDADE FEDERAL DE VIÇOSA; FELIPE SANCHEZ BRAGAGNOLO, UNIVERSIDADE DE CAMPINAS; MAURICIO ARIEL ROSTAGNO, UNIVERSIDADE DE CAMPINAS; RAYMOND P. GLAHN, CORNELL UNIVERSITY; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; BÁRBARA PEREIRA DA SILVA, UNIVERSIDADE FEDERAL DE VIÇOSA; HÉRCIA STAMPINI DUARTE MARTINO, UNIVERSIDADE FEDERAL DE VIÇOSA. |
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Título: |
Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) R. Br.” |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Chemistry, v. 457, n., p. 140170, 2024. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2024.140170 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non- germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its chemical-nutritional composition and in vitro iron bioavailability. The experimental design consisted of three flours: non-germination open-pan cooked millet flour (NGOPCMF), germination open-pan cooked millet flour (GOPCMF), and extrusion cooked millet flour (ECMF). The ECMF increased the carbohydrates, iron, manganese, diosmin, and cyanidin and decreased the total dietary fiber, resistant starch, lipids, and total vitamin E, in relation to NGOPCMF. The GOPCMF increased the lysine and vitamin C and decreased the phytate, lipids, total phenolic, total vitamin E, and riboflavin concen- tration, in relation to NGOPCMF. Furthermore, germinated cooked millet flour and extruded millet flour improved iron availability in vitro compared to non-germinated cooked millet flour. GOPCMF and ECMF generally preserved the chemical-nutritional composition of pearl millet and improved in vitro iron bioavail- ability; therefore, they are nutritionally equivalent and can be used to develop pearl millet-based products. |
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Palavras-Chave: |
Phenolic profile. |
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Thesagro: |
Cereal. |
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Thesaurus Nal: |
Essential amino acids; Extruded foods; Food processing; Minerals; Vitamins. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02265naa a2200337 a 4500
001 2177737
005 2025-08-06
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2024.140170$2DOI
100 1 $aTHEODORO, J. M. V.
245 $aChemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) R. Br.”$h[electronic resource]
260 $c2024
520 $aThis study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non- germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its chemical-nutritional composition and in vitro iron bioavailability. The experimental design consisted of three flours: non-germination open-pan cooked millet flour (NGOPCMF), germination open-pan cooked millet flour (GOPCMF), and extrusion cooked millet flour (ECMF). The ECMF increased the carbohydrates, iron, manganese, diosmin, and cyanidin and decreased the total dietary fiber, resistant starch, lipids, and total vitamin E, in relation to NGOPCMF. The GOPCMF increased the lysine and vitamin C and decreased the phytate, lipids, total phenolic, total vitamin E, and riboflavin concen- tration, in relation to NGOPCMF. Furthermore, germinated cooked millet flour and extruded millet flour improved iron availability in vitro compared to non-germinated cooked millet flour. GOPCMF and ECMF generally preserved the chemical-nutritional composition of pearl millet and improved in vitro iron bioavail- ability; therefore, they are nutritionally equivalent and can be used to develop pearl millet-based products.
650 $aEssential amino acids
650 $aExtruded foods
650 $aFood processing
650 $aMinerals
650 $aVitamins
650 $aCereal
653 $aPhenolic profile
700 1 $aGRANCIERI, M.
700 1 $aOLIVEIRA, L. A.
700 1 $aLUCIA, C. M. D.
700 1 $aCARVALHO, I. M. M. de
700 1 $aBRAGAGNOLO, F. S.
700 1 $aROSTAGNO, M. A.
700 1 $aGLAHN, R. P.
700 1 $aCARVALHO, C. W. P. de
700 1 $aSILVA, B. P. da
700 1 $aMARTINO, H. S. D.
773 $tFood Chemistry$gv. 457, n., p. 140170, 2024.
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