DSpace Communidade: Embrapa Agroindústria de Alimentos (CTAA)Embrapa Agroindústria de Alimentos (CTAA)https://www.alice.cnptia.embrapa.br/alice/handle/item/42026-04-08T02:39:30Z2026-04-08T02:39:30ZEnhancing Gluten-Free Bread Quality with Whole-Grain Pearl Millet Flour: A Physicochemical and Sensory Approach.SILVA, B. A.VARGAS-SOLÓRZANO, J. W.STEPHAN, M. P.DELIZA, R.MARTINS, I. B. A.CARVALHO, C. W. P. deASCHERI, J. L. R.https://www.alice.cnptia.embrapa.br/alice/handle/doc/11851662026-03-08T01:34:50Z2026-01-01T00:00:00ZTítulo: Enhancing Gluten-Free Bread Quality with Whole-Grain Pearl Millet Flour: A Physicochemical and Sensory Approach.
Autoria: SILVA, B. A.; VARGAS-SOLÓRZANO, J. W.; STEPHAN, M. P.; DELIZA, R.; MARTINS, I. B. A.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.
Conteúdo: Background: Starch-based breads can closely mimic wheat bread in texture and appearance; however, their nutritional value must be improved while maintaining their inherent bread-like characteristics. The objective of this study was to incorporate whole-grain pearl millet flour (PMF) into a starch-based bread formulation to enhance its dietary fiber and protein content. (2) Methods: The PMF was obtained using a combination of laboratory rollers and hammer mills, as well as appropriate sieves to obtain a particle size ≤ 250 µm. The incorporation of PMF affected the properties of the base flour (BF), dough, and gluten-free bread (GFB). (3) Results: In the BF, setback viscosity was significantly reduced from 6379 to 1354 mPa·s. Similarly, in the freshly kneaded dough, both the elastic and viscous moduli decreased, from 168.3 to 17.8 kPa and from 36.3 to 4.3 kPa, respectively. During fermentation, dough-specific volume increased from 0.76 to 1.73 cm3/g. In the GFB, the moisture content decreased from 47.9 to 42.2%, bread specific volume varied from 2.13 to 2.68 cm3/g, and crumb hardness increased from 12.8 to 25.3 N. PMF incorporation segmented bread consumers into two preference-based clusters, characterized by lower (1) and higher (2) PMF levels. (4) Conclusions: Incorporating 30% PMF increased the fiber and protein contents of the starch-based bread by 4.9% and 2.2%, respectively, without compromising specific volume (2.56 g/cm3) or overall acceptance, which remained comparable to that of a commercial gluten-free bread (7.30 and 6.32 for clusters (1) and (2), respectively).2026-01-01T00:00:00ZRethinking Structure; Challenges in the Development of Gluten-Free Pasta and Baked Goods: A ReviewPETRI, P. Z.SILVA, P. de S.ASCHERI, J. L. R.https://www.alice.cnptia.embrapa.br/alice/handle/doc/11847362026-03-01T04:44:24Z2026-01-01T00:00:00ZTítulo: Rethinking Structure; Challenges in the Development of Gluten-Free Pasta and Baked Goods: A Review
Autoria: PETRI, P. Z.; SILVA, P. de S.; ASCHERI, J. L. R.
Conteúdo: The development of gluten-free products entails substantial technological and formulation challenges, primarily due to the difficulty of reproducing the structural, sensory, and nutritional attributes of gluten-containing analogues. The absence of gluten—responsible for the viscoelastic network that confers extensibility, gas retention, and structural integrity to wheat-based doughs—represents a major limitation in processing and product quality. To compensate for this deficiency, gluten-free formulations commonly incorporate optimized combinations of starches, hydrocolloids, and plant proteins to establish an alternative network. Starch gelatinization and the formation of a cohesive, viscous matrix by gums such as xanthan and guar contribute to dough integrity and rheological performance. Concurrently, the interactions between vegetable proteins and these polysaccharide components promote gas retention and stabilize the internal structure during fermentation and baking. This composite system partially replicates the viscoelastic behavior of gluten, thereby improving the texture, stability, and overall quality of gluten-free products.2026-01-01T00:00:00ZEffect of Crosslinking on the Physical Properties and Antifungal Activity of Active Coatings Containing Cinnamon Essential Oil for Anthracnose Control in Mangoes.OLIVEIRA, T. S. DECOSTA, A. M. M.COELHO, C. C. DE SCHÁVEZ, D. W. H.CABRAL, L. M. C.FREITAS-SILVA, O.https://www.alice.cnptia.embrapa.br/alice/handle/doc/11832772026-02-01T04:20:29Z2025-01-01T00:00:00ZTítulo: Effect of Crosslinking on the Physical Properties and Antifungal Activity of Active Coatings Containing Cinnamon Essential Oil for Anthracnose Control in Mangoes.
Autoria: OLIVEIRA, T. S. DE; COSTA, A. M. M.; COELHO, C. C. DE S; CHÁVEZ, D. W. H.; CABRAL, L. M. C.; FREITAS-SILVA, O.
Conteúdo: This study aimed to verify the stability of cinnamon essential oil (CEO) nanoemulsions after their incorporation into polymer-based coatings for the control of anthracnose in mangoes. A 0.75% CEO emulsion with Tween 80 was produced via ultrasonication and incorporated into sodium alginate (1%) and carboxymethylcellulose (0.5%) solutions, with or without calcium-induced crosslinking. Physical stability (droplet size, polydispersity index, zeta potential, pH, whiteness, turbidity, and antifungal activity) was monitored over 28 days. Furthermore, the rheological behavior and efficacy of the active coatings were evaluated on mangoes artificially inoculated with Colletotrichum gloeosporioides. Crosslinked formulation showed lower variations in droplet size and PDI over time, indicating greater protection of CEO droplets within the structured polymeric network. All coating-forming solutions exhibited pseudoplastic behavior; however, the incorporation of the nanoemulsion reduced viscosity compared with the base coating while maintaining adequate flow behavior for brush application. Notably, the crosslinked coating achieved a substantial mitigation of the disease, reaching up to 70% reduction in anthracnose lesion progression of the mangoes. Therefore, calcium crosslinking resulted in better long-term maintenance of physicochemical and functional properties, confirming the efficiency of this strategy in enhancing the performance of CEO-based active coatings for sustainable postharvest disease management.2025-01-01T00:00:00ZProcessing of soy beverages obtained from the grain, flour and powder extract and fermented by probiotics.CARNEIRO, M. da S.RAMOS, G. L. de P. A.SILVA, M. C.WALTER, E. H. M.https://www.alice.cnptia.embrapa.br/alice/handle/doc/11829382025-12-20T13:42:00Z2022-01-01T00:00:00ZTítulo: Processing of soy beverages obtained from the grain, flour and powder extract and fermented by probiotics.
Autoria: CARNEIRO, M. da S.; RAMOS, G. L. de P. A.; SILVA, M. C.; WALTER, E. H. M.
Conteúdo: Soy-based fermented probiotic drinks are an option in the beverage market. For the food industry to meet the challenge of the demand for new products, the technological simplification of the production process is one factor that facilitates market insertion. The objective of this work was to evaluate the suitability of a process for fermentation, by probiotic bacteria, of liquid soy bases obtained from the grain, flour and powder extract, to have the technology for the industrial production of the beverage from different raw materials. The liquid bases were submitted to the same basic formulation process with sucrose, tricalcium phosphate and potassium sorbate dispersed in water. The probiotic bacteria tested, Lactobacillus acidophilus and Bifidobacterium animalis, showed fermentative potential in the three liquid bases studied and the final drinks complied with Brazilian legislation, which establishes a minimum concentration of 8 log CFU per serving during at least 45 days of refrigerated storage at 8 °C. Thus, the suitability of the process for the raw materials was proven. Among the drinks prepared, as well as in relation to the microorganism applied, few variations were observed related to the proximate composition, counting of spoilages and monitoring of the acidity from the process of fermentation.2022-01-01T00:00:00Z