Banca de QUALIFICAÇÃO: RAFAELLA TORRES BATISTA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : RAFAELLA TORRES BATISTA
DATE: 23/03/2021
TIME: 14:00
LOCAL: Acesso remoto
TITLE:

Development od pasta from millet (Pennisetum glaucum (L.) R. Br.) and chichen pea.

KEY WORDS:

Extrusion cooking, pasta, cereal, gluten free, pulses

PAGES: 36
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Alimentos Dietéticos e Nutricionais
SUMMARY:

Gluten-free pastas are great options for the main meals of individuals with celiac disease and also for those who choose these products for the purpose of healthiness and diversification of the diet. Often gluten-free pasta does not meet the standards desired by consumers in terms of appearance, taste, texture, quality and availability of nutrients. Millet is a cereal with high levels of dietary fiber (8%), minerals (2.5%), lipids (5%), proteins (13%) and is still gluten-free, being an interesting food option for celiacs . However, like other cereals, it is deficient in amino acids. The enrichment of cereal-based products with leguminous flour has nutritional advantages, notably that of improving the balance of amino acids, but also modifies their processability and properties justifying the motivation for studies with these matrices. Chickpeas are a highly desirable option because their fractions of protein and starch contribute to nutrition, protein (15% -30%), is mainly made up of globulins, glutellins, albumin and prolamines. High levels of free amino acids are also found, especially glutamate, aspartate and arginine. Chickpeas also have versatile features, such as emulsifying properties. In addition to the raw materials, the addition of the transglutaminase enzyme offers the pasta technological desirable characteristics. Thus, the objective of this work is to develop a pasta of whole millet flour and chickpeas added by the enzyme transglutaminase after the thermoplastic extrusion process, where this technology will be the main strategy used to supply the absence of gluten for the modification of gluten. whole-grain flours, and subsequently assess their physical-chemical parameters in comparison to commercial gluten-free products, with and without transglutaminase.

BANKING MEMBERS:
Presidente - 009.412.587-26 - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Interna - 026.909.329-03 - CAROLINE MELLINGER DA SILVA - EMBRAPA