Título:	Influence of debranning on starch content and paste properties of millet (Pennisetum Glaucum (L.) R. BR.).
Autor:	SANTOS, A. L. dos SANTOS, M. B. FASOLIN, L. H. CARVALHO, C. W. P. de
Afiliación:	ANDRÉ LEONARDO DOS SANTOS, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; MONIQUE BARRETO SANTOS; LUIZ HENRIQUE FASOLIN, UNIVERSIDADE ESTADUAL DE CAMPINAS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA.
Año:	2024
Referencia:	Observatorio de La Economía Latinoamericana, v. 22, n. 9, p. e6783, 2024.
Descripción:	Pearl millet is largely cultivated in Brazil, but poorly known as food. From their grains, bran can be extracted which a great source of minerals, phitochemicals (bioactives) and dietraty fiber. This work investigated the effect of debraning time on starch content and paste properties. Millet grain debranning for 20 min showed the highest percentages of bran (15.5%) and dehulling (30.7%). Starch granules were found in all treatments, but the lowest content was found after 5 min debranning (7.23%). As expected, all brans obtained at varied debranning time did not show any peak viscosity as the amount of starch did not account for the viscosity along with the insoluble fibers that are known for not increase viscosity under heat in excess of water.
Thesagro:	Farelo Amido Milheto Grão Cereal Tecnologia de Alimento Produto de Origem Vegetal
NAL Thesaurus:	Bran Starch Pastes Millets Food technology Debranning Vegetable products
Palabras clave:	Paste Properties Decortification Remoção de camadas externas de farelo do grão Decortificação
DOI:	https://doi.org/10.55905/oelv22n9-140
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CTAA)