01552nam a2200253 a 450000100080000000500110000800800410001910000190006024501230007926002480020250000280045052006100047865000120108865000200110065000140112065000200113465000200115465300110117465300220118570000200120770000180122770000270124570000260127221589392023-12-20       2023    bl uuuu     u00u1 u    #d1 aBATISTA, R. T.  aEffect of transglutaminase on whole grain gluten-free pasta based on chickpea and pearl millet.h[electronic resource]  aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoác2023  aSLACAN. Pôster 168139.  aGluten-free whole grain pasta is a suitable food option as a main meal for celiac patients and individuals seeking healthier food options. However, it is often does fails to meet consumers expectations in terms of texture and flavor. This study aimed to evaluate the use of pre-cooked blend of whole grain millet (Pennisetum glaucum (L.) R. Br.) (54%) and chickpea (56%) flours by extrusion cooking (moisture of 36%) added of transglutaminase (Tgase) to produce gluten-free pasta. The pre-cooked flours were added of three Tgase levels (0.5, 1.25, and 2%) and incubated in three times (15, 35, and 45min).  aCooking  aCooking quality  aExtrusion  aFood processing  aFood technology  aEnzyme  aExtrusion cooking1 aGALDEANO, M. C.1 aSANTOS, M. B.1 aHIDALGO CHÁVEZ, D. W.1 aCARVALHO, C. W. P. de