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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Pessanha, Kênia Letícia Ferreira | - |
| dc.date.accessioned | 2025-08-07T13:42:49Z | - |
| dc.date.available | 2025-08-07T13:42:49Z | - |
| dc.date.issued | 2021-11-12 | - |
| dc.identifier.citation | PESSANHA, Kênia Letícia Ferreira. Aspectos tecnológicos e nutricionais no desenvolvimento de pães e massas alimentícias integrais de milheto (Pennisetum glaucum (L.) R.Br.) utilizando a tecnologia de extrusão termoplástica. 2021. 67 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2021. | pt_BR |
| dc.identifier.uri | https://rima.ufrrj.br/jspui/handle/20.500.14407/22788 | - |
| dc.description.abstract | Novas fontes de alimentos têm sido exploradas com objetivo de proporcionar ao consumidor uma maior diversidade alimentar com teores nutricionais elevados. O milheto (Pennisetum glaucum) é um cereal com alto teor de nutrientes como proteínas e compostos bioativos, e isento de glúten, sendo uma interessante opção de alimento para celíacos. No Brasil, apesar desta cultura estar adaptada às nossas condições agrícolas com cerca de 4 milhões de hectares plantados, sua produção é destinada apenas para alimentação animal e para cobertura vegetal. É um grão subutilizado na alimentação brasileira, possivelmente pela falta de conhecimento acerca dos benefícios nutricionais e dos produtos que podem ser elaborados com o grão. Massas alimentícias e pães elaborados a partir de farinha refinada são produtos alimentícios tradicionais com alta aceitabilidade, porém de elevado valor energético, alto índice glicêmico, baixos teores de fibra alimentar, minerais e vitaminas. Para elaboração de produtos de panificação e de pastifício é notória a importância das proteínas do glúten, nas quais são fundamentais na formação de rede, microestrutura e textura desses produtos, logo, quando ausentes, são necessários ingredientes ou processos que promovam tais características. O objetivo deste trabalho foi desenvolver uma massa alimentícia e um pão do tipo forma a partir de farinha integral de milheto. A principal estratégia utilizada para suprir a ausência do glúten foi a utilização da extrusão termoplástica para a modificação da farinha integral de milheto. A tese foi subdivida em três capítulos, no Capítulo I, foi elaborada uma revisão bibliográfica sobre cerais integrais, grãos de milheto, produtos de panificação e de pastifício e mercado gluten free. No Capítulo II, foi desenvolvido um pão gluten free elaborado com 100% de farinha integral de milheto a partir da mistura de farinha de milheto crua (FMC) e farinha de milheto pré-cozida (FMPC) por extrusão. Os pães produzidos com FMPC:FMC (50:50) apresentaram características físicas semelhante aos pães integrais comerciais. O uso da extrusão aumentou a capacidade antioxidante (215,2 ± 1,9 μM Trolox/g) e a inibição enzimática da -glicosidase (96,31 ± 0,005%) em relação ao produto elaborado a partir da farinha crua. No Capítulo III foi desenvolvida uma massa alimentícia do tipo fusilli com 100% de farinha integral de milheto a partir da mistura de farinha de milheto crua (FMC) e farinha de milheto pré-cozida (FMPC) por extrusão. As massas de fusilli formadas pela mistura de farinhas crua e pré-cozida (FMPC:FMC) exibiram melhor integridade, apresentando características satisfatórias, se comparada às massas comerciais integrais gluten free. Quanto aos parâmetros de textura, massas com FMPC:FMC apresentaram valores mais elevados do que as com FMC, se aproximando das massas alimentícias comerciais. A capacidade antioxidante (DPPH e FRAP), fenólicos totais e a atividade antihiperglicêmica foi maior para FMPC:FMC do que para macarrões preparados somente com FMC. O índice de aceitabilidade (IA) do produto preparado com farinha FMPC:FMC foi de 66%. De acordo com os avaliadores, a textura é a característica que mais precisa ser melhorada. Dessa forma, a utilização de farinhas de milheto pré-cozidas por extrusão termoplástica pode ser uma alternativa na elaboração de produtos de panificação e de pastifício isentos de glúten e com melhores propriedades funcionais. | pt_BR |
| dc.description.sponsorship | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES | pt_BR |
| dc.language | por | pt_BR |
| dc.publisher | Universidade Federal Rural do Rio de Janeiro | pt_BR |
| dc.subject | Extrusão termoplástica | pt_BR |
| dc.subject | glúten | pt_BR |
| dc.subject | pão | pt_BR |
| dc.subject | pasta alimentícia | pt_BR |
| dc.subject | Thermoplastic extrusion | pt_BR |
| dc.subject | gluten | pt_BR |
| dc.subject | bread | pt_BR |
| dc.subject | pasta | pt_BR |
| dc.title | Aspectos tecnológicos e nutricionais no desenvolvimento de pães e massas alimentícias integrais de milheto (Pennisetum glaucum (L.) R.Br.) utilizando a tecnologia de extrusão termoplástica | pt_BR |
| dc.title.alternative | Technological and nutritional aspects in the development of whole millet bread and pasta (Pennisetum glaucum (L.) R.Br.) using thermoplastic extrusion technology | en |
| dc.type | Tese | pt_BR |
| dc.description.abstractOther | New food sources have been explored to provide the consumer with greater food diversity with high nutritional contents. Millet (Pennisetum glaucum) is a cereal with a high content of nutrients such as proteins and bioactive compounds, and also free from gluten, making it an interesting food option for celiacs. In Brazil, although this crop is adapted to our agricultural conditions with about 4 million hectares planted, its production is intended only for animal feed and for plant coverage. It is an underutilized grain in Brazilian food, possibly due to the lack of knowledge about the nutritional benefits and the products that can be made with the grain. Pasta and bread made from refined flour are traditional food products with high acceptability, but with high energy value, high glycemic index, low levels of dietary fiber, minerals and vitamins. For the elaboration of bakery and pasta products, the importance of gluten proteins is notorious, which are fundamental in the formation of a network, microstructure and texture of these products, therefore, when absent, ingredients or processes that promote such characteristics are necessary. The objective of this work was to develop a pasta and a loaf bread made from whole millet flour. The main strategy used to make up for the absence of gluten was the use of thermoplastic extrusion to modify the whole millet flour. The thesis was subdivided into three chapters, in Chapter I, an extensive bibliographical review was elaborated on whole grains, millet grains, bakery and pastry products and gluten free market. In Chapter II, a gluten free bread made with 100% whole millet flour from a mixture of raw millet flour (RMF) and pre-cooked millet flour (PCMF) by extrusion was developed. Breads produced with PCMF:RMF (50:50) had physical characteristics similar to commercial wholegrain breads. The use of extrusion increased the antioxidant capacity (215.2 ± 1.9 μM Trolox/g) and the enzymatic inhibition of -glucosidase (96.31 ± 0.005%) in relation to the product made from raw flour. In Chapter III, a fusilli-type pasta was developed with 100% whole millet flour from a mixture of raw millet flour (RMF) and pre-cooked millet flour (PCMF) by extrusion. The fusilli pasta formed by the mixture of raw and pre-cooked flours (PCMF:RMF) exhibited better integrity, presenting satisfactory characteristics, when compared to commercial gluten free integral pasta. As for the texture parameters, pasta with RMF:PCMF presented higher values than those with RMF, approaching commercial pasta. Antioxidant capacity (DPPH and FRAP), total phenolics and antihyperglycemic activity were higher for RMF:PCMF than for pasta prepared with only RMF. The acceptability index (AI) of the product prepared with RMF:PCMF flour was 66%. According to the evaluators, texture is the characteristic that most needs to be improved. Thus, the use of pre-cooked millet flours by thermoplastic extrusion can be an alternative in the preparation of gluten-free bakery and pasta products with better functional properties. | en |
| dc.contributor.advisor1 | Carvalho, Carlos Wanderlei Piler de | - |
| dc.contributor.advisor1ID | https://orcid.org/0000-0002-7602-264X | pt_BR |
| dc.contributor.advisor1Lattes | http://lattes.cnpq.br/3532473530387852 | pt_BR |
| dc.contributor.advisor-co1 | Takeiti, Cristina Yoshie | - |
| dc.contributor.advisor-co1ID | https://orcid.org/0000-0002-6023-2407 | pt_BR |
| dc.contributor.advisor-co1Lattes | http://lattes.cnpq.br/2731571246957085 | pt_BR |
| dc.contributor.referee1 | Carvalho, Carlos Wanderlei Piler de | - |
| dc.contributor.referee1ID | https://orcid.org/0000-0002-7602-264X | pt_BR |
| dc.contributor.referee1Lattes | http://lattes.cnpq.br/3532473530387852 | pt_BR |
| dc.contributor.referee2 | Ferreira, Elisa Helena da Rocha | - |
| dc.contributor.referee2ID | https://orcid.org/0000-0002-9701-1253 | pt_BR |
| dc.contributor.referee2Lattes | http://lattes.cnpq.br/9247021829603724 | pt_BR |
| dc.contributor.referee3 | Ascheri, Jose | - |
| dc.contributor.referee3ID | https://orcid.org/0000-0001-7449-8815 | pt_BR |
| dc.contributor.referee3Lattes | http://lattes.cnpq.br/1891994321882753 | pt_BR |
| dc.contributor.referee4 | Matta, Virgínia Martins da | - |
| dc.contributor.referee4Lattes | http://lattes.cnpq.br/0750508672604543 | pt_BR |
| dc.contributor.referee5 | Trombete, Felipe Machado | - |
| dc.contributor.referee5ID | https://orcid.org/0000-0002-8590-4142 | pt_BR |
| dc.contributor.referee5Lattes | http://lattes.cnpq.br/0669315770246235 | pt_BR |
| dc.creator.Lattes | http://lattes.cnpq.br/8791040072071936 | pt_BR |
| dc.publisher.country | Brasil | pt_BR |
| dc.publisher.department | Instituto de Tecnologia | pt_BR |
| dc.publisher.initials | UFRRJ | pt_BR |
| dc.publisher.program | Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos | pt_BR |
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| dc.subject.cnpq | Ciência e Tecnologia de Alimentos | pt_BR |
| Appears in Collections: | Doutorado em Ciência e Tecnologia de Alimentos | |
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| 2021 - Kênia Letícia Ferreira Pessanha.pdf | 2.37 MB | Adobe PDF |  View/Open |
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