Banca de QUALIFICAÇÃO: KÊNIA LETÍCIA FERREIRA PESSANHA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : KÊNIA LETÍCIA FERREIRA PESSANHA
DATE: 07/12/2020
TIME: 09:00
LOCAL: Acesso remoto
TITLE:

Impact of whole millet extruded flour on the physicochemical properties and
antihyperglycemic activity of gluten free bread

KEY WORDS:

thermoplastic extrusion, functional foods. gluten free products, pasta, bakery.

PAGES: 35
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Alimentos Dietéticos e Nutricionais
SUMMARY:

Millet ( Pennisetum glaucum ) is a small gluten-free cereal originated from Africa that
is not currently introduced in the Western diet. It is an interesting source of dietary
fiber, vitamins, minerals, proteins and phenolic compounds superior to the most
traditional consumed cereals. It is very effective crop adopted in no tilling farming
system planted in a vast cultivated area in Brazil. Bread is a food product of high
acceptance that is traditionally made from wheat, particularly from refined flours.
However, it is known to present a high glycemic index and low levels of dietary fiber
and naturally contains gluten proteins. The objective of this work was to develop whole
grain bread using blends of raw and extruded flours from millet and to evaluate the
physicochemical parameters in comparison to commercial whole bread products with
and without gluten. The use of extrusion increased antioxidant capacity (215.2 ± 1.9
μM Trolox / g) and enzymatic inhibition (96.31 ± 0.005) in relation to the product
elaborated from raw flour. Millet is presented as potential food interesting for the
production of bread considered in the diet of Brazilian population, particularly to those
suffering from gluten allergy and diabetes

BANKING MEMBERS:
Presidente - 009.412.587-26 - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Interno - 105.290.788-13 - JOSÉ LUIS RAMIREZ ASCHERI - EMBRAPA
Externa à Instituição - MARIANA SIMÕES LARRAZ FERREIRA - UNIRIO