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dc.contributor.authorBrito, Alexander Ferreira-
dc.date.accessioned2025-10-31T15:45:46Z-
dc.date.available2025-10-31T15:45:46Z-
dc.date.issued2025-08-14-
dc.identifier.citationBRITO, Alexander Ferreira. Impacto da moagem e da aeroclassificação nas propriedades tecnofuncionais de milheto pérola integral, brunido e germinado. 2025. 93 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2025.pt_BR
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/23646-
dc.description.abstractNo presente trabalho, grãos de milheto pérola (Pennisetum glaucum (L.) R. Br.) integrais e submetidos a dois pré-tratamentos - brunimento e germinação - foram processados por moagem e suas farinhas foram fracionadas por aeroclassificação. Os produtos de cada etapa foram caracterizados quanto à morfologia e propriedades tecnofuncionais, de modo a avaliar as modificações causadas na matéria-prima e seu impacto em potenciais aplicações na formulação de alimentos. A aeroclassificação gerou frações com distribuição de partícula mais uniforme, melhorando as capacidades de absorção de água e óleo (até 2.37 ± 0,00 e 2.07 ± 0.04 g/g, respectivamente) e de formação de gel (mínima concentração de 8%). A fração grosseira exibiu maior viscosidade de pasta, enquanto a fração fina apresentou maior solubilidade em água. O brunimento resultou em uma moagem mais eficiente, com menor tamanho de partícula, maior teor proteico e viscosidade de pasta e menor teor lipídico comparado aos demais pré-tratamentos. Contudo, levou também à redução da solubilidade em água e da capacidade de formação de gel nas frações aeroclassificadas. A germinação causou a perda da cristalinidade dos grânulos de amido, resultando em maior solubilidade em água e atividade emulsificante nas farinhas e frações grosseiras, mas com menor viscosidade de pasta comparada aos demais pré-tratamentos. Os pré-tratamentos resultaram em produtos com melhor capacidade de compactação comparados ao material integral. A capacidade antioxidante atingiu 17.50 ± 0.29 μmol Trolox/g para a farinha integral, com o brunimento e a germinação levando a menores valores. A aeroclassificação reduziu a atividade antioxidante para os grãos integrais, aumentou para os grãos brunidos e não teve efeito (p < 0,05) sobre os grãos germinados. Os resultados evidenciaram que as propriedades tecnofuncionais do milheto pérola puderam ser moduladas pelas técnicas propostas.pt_BR
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESpt_BR
dc.languageporpt_BR
dc.publisherUniversidade Federal Rural do Rio de Janeiropt_BR
dc.subjectaeroclassificaçãopt_BR
dc.subjectgerminaçãopt_BR
dc.subjectbrunimentopt_BR
dc.subjectpropriedades tecnofuncionaispt_BR
dc.subjectair-classificationpt_BR
dc.subjectgerminationpt_BR
dc.titleImpacto da moagem e da aeroclassificação nas propriedades tecnofuncionais de milheto pérola integral, brunido e germinadopt_BR
dc.typeDissertaçãopt_BR
dc.description.abstractOtherIn the present work, whole pearl millet (Pennisetum glaucum (L.) R. Br.) grains, subjected to two pretreatments – debranning and germination – were processed by milling, and their flours were air-classified. The products from each stage were characterized for their morphology and technofunctional properties to evaluate the modifications caused to the raw material and their impact on potential applications in food formulation. Air-classification generated fractions with a more uniform particle size distribution, improving water and oil absorption capacities (up to 2.37 ± 0,00 and 2.07 ± 0.04 g/g, respectively) and gelling ability (least gelling concentration of 8%). The coarse fraction exhibited higher paste viscosity, while the fine fraction showed greater water solubility. Debranning resulted in more efficient milling, with a smaller particle size, higher protein content, increased paste viscosity, and lower lipid content compared to other pretreatments. However, it led to a decrease in water solubility and gelling ability in the air-classified fractions. Germination caused the loss of starch granule crystallinity, resulting in increased water solubility and emulsifying activity in flours and coarse fractions, but with lower paste viscosity compared to other pretreatments. Both pretreatments resulted in products with better compactability compared to the whole material. Antioxidant activity reached up to 17.50 ± 0.29 μmol Trolox/g for whole grain milled flour with debranning and germination leading to lower values. Air-classification reduced the antioxidant activity for whole grains, increased for debranned grains and had no difference (p < 0,05) for germinated grains. Results evidenced techno-functional properties of Pearl millet could be modulated by the proposed techniques.en
dc.contributor.advisor1Ascheri, Jose Luis Ramírez-
dc.contributor.advisor1IDhttps://orcid.org/0000-0001-7449-8815pt_BR
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/1891994321882753pt_BR
dc.contributor.advisor-co1Carvalho, Carlos Wanderlei Piler de-
dc.contributor.advisor-co1IDhttps://orcid.org/0000-0002-7602-264Xpt_BR
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/3532473530387852pt_BR
dc.contributor.referee1Ascheri, Jose-
dc.contributor.referee1IDhttps://orcid.org/0000-0001-7449-8815pt_BR
dc.contributor.referee1Latteshttp://lattes.cnpq.br/1891994321882753pt_BR
dc.contributor.referee2Silva, Otniel Freitas-
dc.contributor.referee2IDhttps://orcid.org/0000-0002-7658-8010pt_BR
dc.contributor.referee2Latteshttp://lattes.cnpq.br/4067206563384738pt_BR
dc.contributor.referee3Rabanal, Raúl Comettant-
dc.contributor.referee3IDhttps://orcid.org/0000-0001-5485-1271pt_BR
dc.contributor.referee3Latteshttp://lattes.cnpq.br/8018330851532289pt_BR
dc.creator.Latteshttp://lattes.cnpq.br/9689568795485579pt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentInstituto de Tecnologiapt_BR
dc.publisher.initialsUFRRJpt_BR
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospt_BR
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dc.subject.cnpqCiência e Tecnologia de Alimentospt_BR
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