Banca de QUALIFICAÇÃO: AMANDA MATTOS DIAS MARTINS

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : AMANDA MATTOS DIAS MARTINS
DATA : 13/11/2018
HORA: 09:00
LOCAL: Embrapa Agroindústria de Alimentos
TÍTULO:

IMPACTS OF OHMIC HEATING ON DECORTICATED AND WHOLE PEARL MILLET GRAINS COMPARED TO OPEN-PAN COOKING

PALAVRAS-CHAVES:

gluten-free cereals; color; texture; viscosity; quality

PÁGINAS: 21
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia de Produtos de Origem Vegetal
RESUMO:

The effects of two cooking methods, emergent (ohmic heating - OH) and conventional (open-pan- CONV) on the quality attributes: cooking yield, texture profile analysis (TPA), color parameters, water absorption (WAI), solubility index (WSI) and pasting properties (RVA) of the pearl millet grains (Pennisetum glaucum (L.) R. Br) were investigated. Samples of millet grains were pre-processing by mechanical decortication for 5 min to obtained degree of decortication of 9.1%. The optimum cooking time (OCT) of the whole and decorticated grains was determinate to be of 30 min and 20 min, respectively. The grains were cooking by OH and CONV method for pre-determined OCT with millet-water (ratio of 1:2). OH promoted a lower cooking yield than CONV. OH not promoted faster softening of the cooked grains as compared to that CONV. OH significantly affected the TPA and color of decorticated grains, resulting in greater L* than the CONV-Decorticated. OH not promoted significant difference in the WAI and WSI as compared to CONV method. Flours obtained of cooked pearl millet grains by both cooking methods, obtained low values viscosity. This research has shown that the main factor driving cooking was the presence of the grain pericarp rather than the type of heating method.

MEMBROS DA BANCA:
Presidente - 009.412.587-26 - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Interno - 507.802.047-00 - RONOEL LUIZ DE OLIVEIRA GODOY - EMBRAPA
Interno - 105.290.788-13 - JOSÉ LUIS RAMIREZ ASCHERI - UNICAMP
Externo à Instituição - CRISTINA YOSHIE TAKEITI - EMBRAPA
Externo à Instituição - ROGÉRIO GERMANI - EMBRAPA