Banca de QUALIFICAÇÃO: KÊNIA LETÍCIA FERREIRA PESSANHA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : KÊNIA LETÍCIA FERREIRA PESSANHA
DATA : 17/05/2018
HORA: 14:00
LOCAL: Embrapa Agroindústria de Alimentos
TÍTULO:

Development of gluten-free products based on millet (Pennisetum glaucum (L.) R. Br.)

PALAVRAS-CHAVES:

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

PÁGINAS: 35
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
RESUMO:

New sources of food have been explored to provide consumers with greater food diversity with high nutritional contents. Millet, Pennisetum glaucum, is a cereal with high content of dietary fiber (8-9 g 100 / g), minerals (1,5 - 2,2%), lipids (4,5 - 7 g 100 / g), proteins (11-14 g / 100 g), phytochemicals such as ferulic acid and it is gluten-free, being an interesting food option for celiacs. However, it is a grain not considered in Brazilian food as it is mainly used for animal feed. Pasta and breads made from refined flour are traditional food products with high acceptability and high energy value. However, they are low in dietary fiber, deficient in minerals and vitamins, and have a high glycemic index. Therefore the objective of this work is to develop a pasta product and a bread, from whole millet flour. The importance of gluten proteins, which has fundamental importance in the formation and integrity of these products, is notorious for the elaboration of baking and pastry products. Thus, pre-cooked flours by thermoplastic extrusion millet with different degrees of cooking will be used in comparison to the commercial products made with or without gluten

MEMBROS DA BANCA:
Externo ao Programa - 009.412.587-26 - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Externo ao Programa - 2455049 - JOSE LUCENA BARBOSA JUNIOR
Externo à Instituição - MARIANA SIMÕES LARRAZ FERREIRA - UNIRIO