01792nam a2200241 a 450000100080000000500110000800800410001902400340006010000220009424500710011626002370018750000450042452009120046965000240138165000200140565000110142565000110143665000140144765300200146165300210148165300220150270000260152421477842022-12-17       2022    bl uuuu     u00u1 u    #d7 a10.29327/cbcp2022.5190512DOI1 aSANTOS, T. B. DOS  aExploring millet starch as food ingredient.h[electronic resource]  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-Reic2022  aEvento on-line. CBCP. 15 a 19 de agosto.  aMillets have attracted attention for human consumption as a sustainable cereal. An possible use for clean label food applications is the native starch, without chemical modification. Pearl millet (Pennisetum glaucum L. R. Br.) is cultivated in vast areas of Brazilian savannas mainly used in no tilling practices for soil preservation. Functional properties of millet hybrid ADRg9070 and sorghum genotype CMSXS180 starches were compared to commercial corn starch by analyzing their morphology and paste properties. Light microscopy showed that all starches were similar in format and size. The paste formation in millet showed greater resistance in a hot process (below 80.0°C), differing from sorghum and corn starch; the retrogradation and final viscosity of millet and sorghum starches were very similar and higher than corn starch, highlighting the gelling potential found in millet and sorghum starch.  aBioactive compounds  aFood technology  aPastes  aStarch  aViscosity  aPaste viscosity  aStarch isolation  aStarch morphology1 aCARVALHO, C. W. P. de