01929nam a2200265 a 450000100080000000500110000800800410001902400340006010000180009424501680011226002370028050000420051752008990055965000140145865000200147265000160149265000120150865000100152065000120153065300280154270000220157070000190159270000260161170000260163721477852022-12-17       2022    bl uuuu     u00u1 u    #d7 a10.29327/cbcp2022.5198532DOI1 aSANTOS, M. B.  aGluten-free pasta made of whole and germinated millet (Pennisetum glaucum (l.) R.br) flours by extrusion cookingbphysical characterization.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. CBPC. 15 a 19 agosto.  aThe germination process improves the phytochemical composition and antioxidant properties of the millet grains. This study investigated the effect of germination in millet pasta obtained by thermoplastic extrusion. The physical characterization of germinated (GMP) and nongerminated (NGMP) whole millet pasta was performed by analysis of cooking test and RVA. The modification caused by the germination and extrusion process was observed through the apparent viscosity curve and compared to raw flour. The pasta produced with non-germinated whole millet flour showed better results in the cooking test. In contrast, due to the reduction in the starch content, the germinated pasta had lower viscoelastic properties and greater loss of soluble solids. Pasta produced with whole millet flour by thermoplastic extrusion can be considered as alternative for the development of gluten-free products.  aExtrusion  aFood technology  aGermination  aMillets  aPasta  aTexture  aThermoplastic extrusion1 aSANTOS, A. L. DOS1 aBATISTA, R. T.1 aOLIVEIRA, M. E. A. S.1 aCARVALHO, C. W. P. de