01663nam a2200253 a 450000100080000000500110000800800410001902400340006010000220009424501400011626002370025650000460049352007020053965000090124165000110125065000110126165300200127265300210129265300170131370000150133070000190134570000190136470000260138321477862022-12-17       2022    bl uuuu     u00u1 u    #d7 a10.29327/cbcp2022.5200012DOI1 aSANTOS, A. L. DOS  aInfluence of debranning on starch content and paste properties of pearl millet (Pennisetum glaucum (l.) R. Br.).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 online. 15 a 19 agosto 2022. CBCP.  aPearl millet is largely cultivated in Brazil, but poorly known as food. From their grains, bran can be extracted which a great source of minerals, phytochemicals (bioactive compounds) and dietary fiber. This study investigated the effect of debraning time on starch content and paste properties. Pearl millet grain debranning for 20 min showed the highest percentages of bran (15.5%) and dehulling (30.7%). Starch granules were found in all treatments, but the lowest content was found after 5 min debranning (7.23%). As expected, all brans obtained at varied debranning time did not show any peak viscosity because the amount of starch present was not enough to change the viscosity of the brans.  aBran  aPastes  aStarch  aDecortification  aPaste properties  aPearl millet1 aSANTOS, M.1 aBATISTA, R. T.1 aFASOLIN, L. H.1 aCARVALHO, C. W. P. de