Por favor, use este identificador para citar o enlazar este ítem: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126393
Registro completo de metadatos
Campo DCValorLengua/Idioma
dc.contributor.authorSANTOS, T. B.
dc.contributor.authorF. NETO, R. S.
dc.contributor.authorCOLLANTES, N. F.
dc.contributor.authorHIDALGO CHÁVEZ, D. W.
dc.contributor.authorCARVALHO, C. W. P. de
dc.contributor.authorQUEIROZ, V. A. V.
dc.date.accessioned2020-11-11T11:24:36Z-
dc.date.available2020-11-11T11:24:36Z-
dc.date.created2020-11-09
dc.date.issued2020
dc.identifier.citationIn: 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.
dc.identifier.isbn978-65-88243-73-2eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1126393-
dc.descriptionSorghum 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.eng
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectApparent viscosityeng
dc.titleSorghum Starch As Food Ingredient: Pasting and Thermal Properties.
dc.typeArtigo em anais e proceedings
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusGelling agentseng
dc.subject.nalthesaurusRetrogradationeng
dc.description.notesCBCP. 5 a 9 out.
riaa.ainfo.id1126393
riaa.ainfo.lastupdate2020-12-16 -02:00:00
dc.identifier.doi0.29327/cbcp2020.278634eng
dc.contributor.institutionThaís 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.
Aparece en las colecciones:Artigo em anais de congresso (CTAA)

Ficheros en este ítem:
Fichero Descripción TamañoFormato 
278634.pdf260,18 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro sencillo del ítem

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace