Banca de QUALIFICAÇÃO: FRANZ JOEL CHUQUI PAULINO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : FRANZ JOEL CHUQUI PAULINO
DATE: 06/09/2024
TIME: 10:00
LOCAL: remoto
TITLE:

Obtaining gluten-free whole pre-cooked flours from cereals and pulses by thermoplastic extrusion for use in breading

KEY WORDS:

Pulses, Cereals, Thermoplastic extrusion, Pre-cooked whole grain flour

PAGES: 34
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Alimentos Dietéticos e Nutricionais
SUMMARY:

Plant-based foods rich in fiber and protein and yet gluten-free have great appeal
and importance to the general population and particularly to those suffering from celiac
disease. Different types of grains such as cereals and pulses serve the market for healthy
plant-based products. The production of flours and their blends can be used in various
formulations to obtain breads, cakes, cookies, instant foods, snacks, breading flours,
among others, which thus complement each other nutritionally. Thermoplastic extrusion
is a versatile process that combines thermal and mechanical energies in food processing,
allowing cooking, shaping, and producing foods of varied texture from, for example,
whole grains of both cereals and pulses. In this study, the effect of two thermoplastic
extrusion process conditions will be evaluated to obtain mixtures of pre-cooked flours
from whole grains of brown rice (Oryza sativa L.), millet (Pennisetum glaucum (L.)
R.Br.), carioca beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.) that
will be evaluated for their physicochemical and technological properties for use as
flours for chicken meat empanadas, which will be evaluated for sensory acceptance.

COMMITTEE MEMBERS:
Interno - ***.412.587-** - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Externa à Instituição - ELISA NOEMBERG LAZZARI KARKLE
Interna - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA