Banca de DEFESA: KÊNIA LETÍCIA FERREIRA PESSANHA

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : KÊNIA LETÍCIA FERREIRA PESSANHA
DATE: 12/11/2021
TIME: 09:00
LOCAL: Acesso remoto
TITLE:

Nutritional and technological aspects on the development of bread and pasta of millet (Pennisetum glaucum (L.) R.Br.) using extrusion cooking

KEY WORDS:

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

PAGES: 94
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Alimentos Dietéticos e Nutricionais
SUMMARY:

New food sources have been explored to provide the consumer with greater food diversity with high nutritional contents. Millet (Pennisetum glaucum) is a cereal with a high content of nutrients such as proteins and bioactive compounds, and also free from gluten, making it an interesting food option for celiacs. In Brazil, although this crop is adapted to our agricultural conditions with about 4 million hectares planted, its production is intended only for animal feed and for plant coverage (no-till). It is an underutilized grain in Brazilian food, possibly due to the lack of knowledge about the nutritional benefits and the products that can be made with the grain. Pasta and bread made from refined flour are traditional food products with high acceptability, but with high energy value, high glycemic index, low levels of dietary fiber, minerals and vitamins. For the elaboration of bakery and pasta products, the importance of gluten proteins is notorious, which are fundamental in the formation of a network, microstructure and texture of these products, therefore, when absent, ingredients or processes that promote such characteristics are necessary. The objective of this work was to develop a pasta and a loaf bread made from whole millet flour. The main strategy used to make up for the absence of gluten was the use of thermoplastic extrusion to modify the whole millet flour. The thesis was subdivided into 3 chapters, in Chapter I, an extensive bibliographical review was elaborated on whole grains, millet grains, bakery and pastry products and gluten free market. In Chapter II, a gluten free bread made with 100% whole millet flour from a mixture of raw millet flour (RMF) and pre-cooked millet flour (PCMF) by extrusion was developed. Breads produced with PCMF:RMF (50:50) had physical characteristics similar to commercial wholegrain breads. The use of extrusion increased the antioxidant capacity (215.2 ± 1.9 μM Trolox/g) and the enzymatic inhibition of -glucosidase (96.31 ± 0.005%) in relation to the product made from raw flour. In Chapter III, a fusilli-type pasta was developed with 100% whole millet flour from a mixture of raw millet flour (RMF) and pre-cooked millet flour (PCMF) by extrusion. The fusilli pasta formed by the mixture of raw and pre-cooked flours (PCMF:RMF) exhibited better integrity, presenting satisfactory characteristics, when compared
to commercial gluten free integral pasta. As for the texture parameters, pasta with RMF:PCMF presented higher values than those with RMF, approaching commercial pasta. Antioxidant capacity (DPPH and FRAP), total phenolics and antihyperglycemic activity were higher for RMF:PCMF than for pasta prepared with only RMF. The acceptability index (AI) of the product prepared with RMF:PCMF flour was 66%. According to the evaluators, texture is the characteristic that most needs to be improved. Thus, the use of pre-cooked millet flours by thermoplastic extrusion can be an alternative in the preparation of gluten-free bakery and pasta products with better functional properties.

BANKING MEMBERS:
Presidente - 009.412.587-26 - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Interna - 1806986 - ELISA HELENA DA ROCHA FERREIRA
Interno - 105.290.788-13 - JOSÉ LUIS RAMIREZ ASCHERI - EMBRAPA
Externo à Instituição - FELIPE MACHADO TROMBETE - UFSJ
Externo à Instituição - VIRGÍNIA MARTINS DA MATTA