Banca de DEFESA: FRANZ JOEL CHUQUI PAULINO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : FRANZ JOEL CHUQUI PAULINO
DATE: 13/09/2024
TIME: 14:00
LOCAL: Acesso remoto
TITLE:

OBTAINING GLUTEN-FREE PRE-COOKED WHOLE GRAIN FLOUR FROM CEREALS AND PULSES BY THERMOPLASTIC EXTRUSION

KEY WORDS:

Pulses, Cereals, Thermoplastic extrusion, Pre-cooked whole grain flour

PAGES: 98
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Alimentos Dietéticos e Nutricionais
SUMMARY:

The development of new products obtained by extrusion from the combination of various plant-based sources, such as pulses and cereals, has shown excellent potential for producing foods with a higher protein content and, in whole form, as an excellent source of dietary fiber. As a result, the products resulting from extrusion cooking process conditions lead to ready-to-eat extruded products which, when milled, produce pre-cooked flours that can be used as ingredients for baking and other uses, thus adding improved nutritional, sensory and functional quality. The aim of this study was to evaluate the effect of two extrusion conditions (E1: milder and E2: more severe) in obtaining gluten-free wholemeal pre-cooked flours from mixtures of different proportions of cereals and pulses, combined in four formulations. The mechanical properties (torque and specific mechanical energy - SME) of the extrusion processes were determined and the flours' bulk density (BD), particle size distribution (PSD), water absorption index (WAI), water solubility index (WSI), oil absorption index (OAI), paste properties, relative crystallinity (RC), polyphenol quantification and antioxidant activity (ABTS+ and DPPH), emulsifying capacity and emulsion stability, foaming capacity and foam stability. Torque and EME were higher for E2. BD, WAI and WSI increased after the extrusion process, with some exceptions in E1 in WSI. A reduction in PSD fractions was observed, obtaining finer fractions in both extrusion conditions. The OAI was significantly reduced after extrusion, as were the viscosity values, with more damage to the starch granules in E2. Extrusion cooking produced changes in flour color, reducing L* values and increasing a* and b* values. The emulsifying capacity improved with extrusion and the stability of the emulsion was negatively affected by the effect of the conditions, with the exception of F3. Foaming capacity was present in raw flours and very unstable foams were not measurable after extrusion. Pearl millet and carioca beans contributed phenolic compounds to the formulation containing the highest percentage of millet (F2), obtaining the highest TPC and antioxidant activity, whose values were minimally reduced after extrusion. The influence of E1, as well as the severity of extrusion of E2, and also the higher content of cereals or legumes in the formulation, significantly influence the functional and bulk properties of pre-cooked gluten-free flours, as well as the loss of their antioxidant properties.

COMMITTEE MEMBERS:
Presidente - ***.412.587-** - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Interna - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externo à Instituição - FELIPE MACHADO TROMBETE - UFSJ