Banca de DEFESA: ALEXANDER FERREIRA BRITO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : ALEXANDER FERREIRA BRITO
DATE: 14/08/2025
TIME: 09:00
LOCAL: Remoto
TITLE:

IMPACT OF MILLING AND AIR-CLASSIFICATION ON THE TECHNOFUNCTIONAL PROPERTIES OF WHOLE, BLANCHED, AND GERMINATED PEARL MILLET

KEY WORDS:

pretreatment, particle size, microstructure, surface properties, paste viscosity.

PAGES: 95
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Vegetal
SUMMARY:

In this study, whole pearl millet (Pennisetum glaucum (L.) R. Br.) grains subjected to two pretreatments—burnishing and germination—were processed by milling, and their flours were fractionated by air classification. The products from each stage were characterized in terms of morphology and technofunctional properties to evaluate the modifications caused to the raw material and their impact on potential applications in food formulation. The adopted milling conditions were not satisfactory for the good separation of starch granules from the protein matrix. Air classification produces two fractions with more uniform particle distribution, better water and oil absorption, and gel formation capacities, but with lower emulsion stability compared to the milled flour. Of the air-classified fractions, the coarse fraction had a higher paste viscosity, indicating a higher starch content, whereas the fine fraction had greater water solubility. Burnishing resulted in smaller particles, higher protein content and paste viscosity, and lower lipid content, but lower water solubility and gel-forming capacity in the air-sorted fractions. Germination caused a loss of crystallinity in the starch granules, resulting in increased water solubility and emulsifying activity in both the non-air-sorted milled flour and the other fractions, which in turn led to lower paste viscosity. The pretreatments resulted in products with better compaction capacity compared to the whole material.

COMMITTEE MEMBERS:
Presidente - ***.290.788-** - JOSÉ LUIS RAMIREZ ASCHERI - EMBRAPA
Interno - ***.726.462-** - OTNIEL FREITAS SILVA - EMBRAPA
Externo à Instituição - RAÚL COMETTANT RABANAL