Banca de QUALIFICAÇÃO: SIMONE DE SOUZA FERNANDES

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : SIMONE DE SOUZA FERNANDES
DATE: 17/08/2023
TIME: 09:00
LOCAL: Remoto
TITLE:

EFFECT OF DIFFERENT HYDROCOLOIDS IN THE FORMULATION OF GLUTEN-FREE FUSILLI PASTA USING JAPANESE RICE AND CHICKPEA FLOUR.

KEY WORDS:

Thermoplastic extrusion; Technological properties; Paste properties

PAGES: 42
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Animal
SUMMARY:

The aim of this work is to develop and characterize different formulations of pasta made from Japanese rice and chickpea flour mixtures. Japanese rice and chickpea flours, pre-cooked or not and by extrusion will be used in the preparation of doughs using agar and gellan hydrocolloids. In addition to the hydrocolloids included in the formulations, dehydrated egg can be used as a technological aid, in order to contribute to the structuring of the elaborated product. Various formulations will be used alternating the added hydrocolloids. Flours will be characterized for rheological properties, texture, color, cooking time, soluble solids and chemical composition. For the physical-chemical analyses, a completely randomized experimental design will be considered, with three replications evaluated in duplicate. The results will be evaluated regarding the effect of the hydrocolloids used and their relationship with the properties of the pastes.

COMMITTEE MEMBERS:
Presidente - ***.290.788-** - JOSÉ LUIS RAMIREZ ASCHERI - EMBRAPA
Externo à Instituição - FELIX EMÍLIO PRADO CORNEJO - EMBRAPA
Externo à Instituição - MANUEL SALVADOR VICENTE PLATA OVIEDO - UTFPR
Externa à Instituição - Monalisa Santana Coelho - EMBRAPA