Banca de QUALIFICAÇÃO: THAÍS BARBOSA DOS SANTOS

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : THAÍS BARBOSA DOS SANTOS
DATA : 18/02/2020
HORA: 09:00
LOCAL: Embrapa Agroindústria de Alimentos
TÍTULO:

PROCESSING, CHARACTERIZATION AND SHELF LIFE OF MILLET (Pennisetum glaucum (L.) R. Br.) FLOURS FOR HUMAN CONSUMPTION

PALAVRAS-CHAVES:

Extruded flour, enzymatic inactivation, lipid stability

PÁGINAS: 39
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
RESUMO:

The worldwide forecast of population growth coupled with global warming increases the need for alternative responses to sustainable agricultural production and food consumption. Cereals are the most frequently produced and consumed foods, especially rice, wheat and corn. Millet, originating from the African continent, is a gluten-free cereal, widely grown and consumed in Africa and Asia for animal and human consumption, capable of growing in adverse drought conditions. In Brazil its potential is underutilized as forage crop and animal feed, once millet grains contain many health promoting components comparable and even superior to the main grains consumed, highlighting the high levels of fiber, protein, vitamins and bioactive compounds. One of the factors that lead to low consumption is the related characteristics, taste and aroma caused by oxidative enzymes, especially lipoxygenases and the high lipid content present in millet, contributing to the rancidity in this cereal, which can be reduced through the process of grain selection. In addition, processing techniques such as extrusion can contribute to flour stability and improve consumer acceptance. The objective of this work is to evaluate the impact of the production of wholemeal and burnished millet flour, the milling and the extrusion treatment on lipoxygenase inactivation, on lipid stability and millet flour shelf life through microbiological, sensory and physical chemical analysis (macro and micronutrient determination, lipoxygenase determination, lipid stability and total phenolic compounds) and statistical analysis, aiming to promote the use of millet and its flour with a better shelf life, providing convenience, nutrition and stability of its products to consumers.

MEMBROS DA BANCA:
Presidente - 009.412.587-26 - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Externa à Instituição - DANIELA DE GRANDI CASTRO FREITAS DE SÁ - EMBRAPA
Externa à Instituição - EVELINE LOPES ALMEIDA - UFRJ