Sorghum Starch As Food Ingredient: Pasting and Thermal Properties.

Detalhes bibliográficos
Autor(a) principal: SANTOS, T. B.
Data de Publicação: 2020
Outros Autores: F. NETO, R. S., COLLANTES, N. F., HIDALGO CHÁVEZ, D. W., CARVALHO, C. W. P. de, QUEIROZ, V. A. V.
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126393
Resumo: Sorghum is a cereal that can be an alternative source of starch, of interesting properties following the demand for non-chemically modified starches, which is current market trend. Therefore, this study evaluated the pasting and thermal properties of sorghum starches extracted from three cultivars:BRS305, BRS308 and CMSXS180that were compared tocommercial maize starch.Sorghum starches showed higher peak viscosityand lower enthalpy of gelatinization than maize. The most interestingproperty presented by sorghum starch was the high retrogradation viscosity which is responsible for gels of outstanding viscosity during cooling, which would be interesting to preparation of high viscosity gels.
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spelling Sorghum Starch As Food Ingredient: Pasting and Thermal Properties.Apparent viscosityFood technologyRetrogradationGelling agentsSorghum is a cereal that can be an alternative source of starch, of interesting properties following the demand for non-chemically modified starches, which is current market trend. Therefore, this study evaluated the pasting and thermal properties of sorghum starches extracted from three cultivars:BRS305, BRS308 and CMSXS180that were compared tocommercial maize starch.Sorghum starches showed higher peak viscosityand lower enthalpy of gelatinization than maize. The most interestingproperty presented by sorghum starch was the high retrogradation viscosity which is responsible for gels of outstanding viscosity during cooling, which would be interesting to preparation of high viscosity gels.CBCP. 5 a 9 out.Thaís B. Santos, UFRRJ; Raimundo S. F. NETO, UFRRJ; Nathalia F. Collantes, UFRRJ; Davy W. H. CHÁVEZ, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS.SANTOS, T. B.F. NETO, R. S.COLLANTES, N. F.HIDALGO CHÁVEZ, D. W.CARVALHO, C. W. P. deQUEIROZ, V. A. V.2020-11-11T11:24:36Z2020-11-11T11:24:36Z2020-11-092020Artigo em anais e proceedingsinfo:eu-repo/semantics/publishedVersionIn: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p.978-65-88243-73-2http://www.alice.cnptia.embrapa.br/alice/handle/doc/11263930.29327/cbcp2020.278634enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2020-11-11T11:24:43Zoai:www.alice.cnptia.embrapa.br:doc/1126393Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542020-11-11T11:24:43Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Sorghum Starch As Food Ingredient: Pasting and Thermal Properties.
title Sorghum Starch As Food Ingredient: Pasting and Thermal Properties.
spellingShingle Sorghum Starch As Food Ingredient: Pasting and Thermal Properties.
SANTOS, T. B.
Apparent viscosity
Food technology
Retrogradation
Gelling agents
title_short Sorghum Starch As Food Ingredient: Pasting and Thermal Properties.
title_full Sorghum Starch As Food Ingredient: Pasting and Thermal Properties.
title_fullStr Sorghum Starch As Food Ingredient: Pasting and Thermal Properties.
title_full_unstemmed Sorghum Starch As Food Ingredient: Pasting and Thermal Properties.
title_sort Sorghum Starch As Food Ingredient: Pasting and Thermal Properties.
author SANTOS, T. B.
author_facet SANTOS, T. B.
F. NETO, R. S.
COLLANTES, N. F.
HIDALGO CHÁVEZ, D. W.
CARVALHO, C. W. P. de
QUEIROZ, V. A. V.
author_role author
author2 F. NETO, R. S.
COLLANTES, N. F.
HIDALGO CHÁVEZ, D. W.
CARVALHO, C. W. P. de
QUEIROZ, V. A. V.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Thaís B. Santos, UFRRJ; Raimundo S. F. NETO, UFRRJ; Nathalia F. Collantes, UFRRJ; Davy W. H. CHÁVEZ, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS.
dc.contributor.author.fl_str_mv SANTOS, T. B.
F. NETO, R. S.
COLLANTES, N. F.
HIDALGO CHÁVEZ, D. W.
CARVALHO, C. W. P. de
QUEIROZ, V. A. V.
dc.subject.por.fl_str_mv Apparent viscosity
Food technology
Retrogradation
Gelling agents
topic Apparent viscosity
Food technology
Retrogradation
Gelling agents
description Sorghum is a cereal that can be an alternative source of starch, of interesting properties following the demand for non-chemically modified starches, which is current market trend. Therefore, this study evaluated the pasting and thermal properties of sorghum starches extracted from three cultivars:BRS305, BRS308 and CMSXS180that were compared tocommercial maize starch.Sorghum starches showed higher peak viscosityand lower enthalpy of gelatinization than maize. The most interestingproperty presented by sorghum starch was the high retrogradation viscosity which is responsible for gels of outstanding viscosity during cooling, which would be interesting to preparation of high viscosity gels.
publishDate 2020
dc.date.none.fl_str_mv 2020-11-11T11:24:36Z
2020-11-11T11:24:36Z
2020-11-09
2020
dc.type.driver.fl_str_mv Artigo em anais e proceedings
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p.
978-65-88243-73-2
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126393
0.29327/cbcp2020.278634
identifier_str_mv In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p.
978-65-88243-73-2
0.29327/cbcp2020.278634
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126393
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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