Banca de DEFESA: Rafaella Torres Batista

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : Rafaella Torres Batista
DATE: 18/01/2023
TIME: 09:00
LOCAL: Acesso remoto
TITLE:

Gluten-free whole-grain pasta based on pre-cooked flours by extrusion of millet (Pennisetum glaucum (L.) R. Br.) and chickpea

KEY WORDS:

Extrusion cooking, celiacs, cereal, gluten free, pulses, technological properties

PAGES: 105
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Alimentos Dietéticos e Nutricionais
SUMMARY:

            Gluten-free whole-grain pasta is a great option for the main meals of individuals with celiac disease and also for those who opt for these products for health purposes and diet diversification. Millet is a cereal with high levels of dietary fiber, minerals, lipids, proteins and is also gluten-free, making it an interesting food option for celiacs. However, like other cereals, it lacks certain amino acids. The enrichment of cereal-based products with legume flour has nutritional advantages, notably that of improving the balance of amino acids. Chickpeas are a highly desirable option, as a source of vegetable protein and technological functionality in a mixture with cereal, as it contributes to improving the nutritional aspect. Thus, the objective of this work was to develop a gluten-free pasta added with the transglutaminase enzyme, using extrusion technology for cooking and forming. The response surface methodology was used to obtain predictive mathematical models for the studied properties and a 22 factorial design with three central points was developed in order to evaluate the effects of different percentages of whole millet flour mixed with flour whole grain chickpea in three proportions: 30:70, 70:30 and 50:50 and processing moisture in extrusion (20, 35 and 50%) to obtain pre-cooked flours, in centesimal composition, physical properties (granulometry, index of water solubility – ISA, water absorption index – WAI, paste viscosity) and pasta quality (cooking and texture test). With the aim of choosing the best proportion of flours and extrusion processing, the desirability function was applied and, as a result, new tests were carried out in which the effect of adding the enzyme transglutaminase (Tgase) was studied, using the same methodology of response surface to obtain predictive mathematical models for the studied properties with a 22 factorial design with three central points to evaluate the effects of different percentages of Tgase (0.5, 1.25 and 2%) and incubation time (15, 35 and 45 min). It was concluded that the preparation of pre-cooked pasta based on millet and chickpeas showed good results in terms of cooking time, weight and volume (3 min, 100%, 100%, respectively). The continuation of the study evaluating other variables of the extrusion processing along with ingredients that help to strengthen and mimic the gluten network, will make it possible to obtain chemical, physical and technological characteristics that meet the commercial standard. From a nutritional point of view, the preparation of pasta with millet and chickpea flour made it possible to obtain pasta with nutritional quality, highlighting the protein content above 11% in the formulations. The granulometry of the raw materials was adequate, promoting uniformity in the mass. The use of the transglutaminase enzyme had little effect on the texture of the pasta.

COMMITTEE MEMBERS:
Presidente - ***.412.587-** - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Interno - ***.290.788-** - JOSÉ LUIS RAMIREZ ASCHERI - EMBRAPA
Externo à Instituição - FELIPE MACHADO TROMBETE - UFSJ