https://www.alice.cnptia.embrapa.br/alice/handle/item/4 Embrapa Agroindústria de Alimentos (CTAA) 2026-05-15T20:49:38Z https://www.alice.cnptia.embrapa.br/alice/handle/doc/1186630 Título: Rendimento de óleo dos aquênios de girassol produzidos no Sul Fluminense. Autoria: BRAZ, M. R. S.; BARROS, C. S.; ROSSETTO, C. A. V.; FREITAS-SILVA, O. Conteúdo: Os aquênios de girassol apresentam elevado teor de óleo, podendo ser utilizados como matéria-prima para a produção de biodiesel. O objetivo do trabalho foi avaliar o rendimento de óleo dos aquênios de girassol nas condições edafoclimáticas da região Sul Fluminense, sob influência do vigor dos aquênios e da densidade de semeadura. Para isto, foi instalado um experimento de campo, em Planossolo, na UFRRJ. O delineamento experimental adotado foi o de blocos casualizados em parcelas subdivididas com quatro repetições. As parcelas foram representadas pelas densidades de semeadura (45 e 75 mil plantas ha-1) e as subparcelas por três lotes de aquênios de girassol Embrapa 122 V2000, com distintos níveis de vigor (baixo, médio e alto). Os resultados permitiram concluir que a elevação da densidade de 45 para 75 mil plantas ha-1 proporcionou aumento no teor de óleo dos aquênios de girassol obtidos de plantas provenientes de aquênios de médio e alto vigor. A maior densidade de plantas de girassol favoreceu os maiores rendimentos de óleo, independente do nível de vigor dos aquênios. 2008-01-01T00:00:00Z https://www.alice.cnptia.embrapa.br/alice/handle/doc/1186518 Título: Buckwheat (Fagopyrum spp.): Building Healthy Diets and Resilient Agrifood Systems. Autoria: OLIVEIRA, M. E. A. S.; CARVALHO, H. J. M.; MARTINEZ-VILLALUENGA, C.; TAKEITI, C. Y.; CLERICI, M. T. P. S. Conteúdo: Buckwheat (Fagopyrum spp.), mainly represented by common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (Fagopyrum tataricum), is a climate-resilient pseudocereal with high nutritional value. Its unique composition, rich in proteins, slowly digestible starches, and phenolic compounds, links sustainability with health-promoting properties. The aim of this review was to reinforce and summarize current knowledge on buckwheat as a source of bioactive compounds, the molecular mechanisms underlying starch interactions, technological processing, and its application in gluten-free products. Evidence indicates that buckwheat proteins and phenolic compounds interact with starch, modulating its digestibility and contributing to improved glycemic control. Advances in food technology, particularly through 3D printing and steam explosion treatments, offer opportunities to design gluten-free foods with a low glycemic index (GI) and desirable sensory attributes. These developments position buckwheat as a promising ingredient for celiac and nonceliac consumers, as well as for individuals managing glucose metabolism or using GLP1 analog medications. 2026-01-01T00:00:00Z https://www.alice.cnptia.embrapa.br/alice/handle/doc/1185166 Título: 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). 2026-01-01T00:00:00Z https://www.alice.cnptia.embrapa.br/alice/handle/doc/1184736 Título: 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. 2026-01-01T00:00:00Z