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Impact of legume flour addition on pasta structure: consequences on its in vitro starch digestibility Inra
Petitot, M.; Barron, C.; Morel, M.H.; Micard, V..
Pasta is popular for its ease of cooking and its low glycaemic index (GI). This interesting nutritional property can be attributed to its specific compact structure generally described as a protein network entrapping starch granules. Despite this low GI, pasta is poor in fibres and lack some essential amino acids. To enhance its nutritional composition, pasta can be fortified with non-traditional ingredients such as legume flours. The objective of this study was to investigate the impact of legume flour addition on pasta structure and the inherent consequences on the in vitro digestibility of starch. The addition of a high level (35%, w/w) of legume flour, especially split pea flour, induced some minor structural changes in pasta. The inclusion of fibres,...
Tipo: Journal Article Palavras-chave: PATE MIXTE; ALIMENT MIXTE DURUM WHEAT PASTA; LEGUME; MICROSTRUCTURE; PROTEIN NETWORK; STARCH DIGESTIBILITY.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20107f74a632&uri=/notices/prodinra1/2011/06/
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Legume-fortified pasta. Impact of drying and precooking treatments on pasta structure and inherent in vitro starch digestibility Inra
Petitot, M.; Micard, V..
The low glycaemic index of pasta can be attributed to its specific structure. A change in pasta structure can therefore lead to a change in its starch digestibility. The use of drastic drying conditions or the addition of non-traditional ingredients to durum wheat pasta was already demonstrated to affect its structure, leading to a modification of its starch digestibility. However, the combining effect of using different technological treatments and different raw materials on pasta structure and consequences on its starch digestibility pasta are still unknown. The objective of this work was therefore to determine the impact of different technological treatments on the structure and the in vitro starch digestibility (i.e. rapidly available glucose value) of...
Tipo: Journal Article Palavras-chave: PATE MIXTE; MICROSTRUCTURE; PRE-CUISSON SPLIT PEA; FABA BEAN; DURUM WHEAT PASTA; MICROSTRUCTURE; GLUTEN NETWORK; STARCH DIGESTIBILITY.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD201087504475&uri=/notices/prodinra1/2011/06/
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Maize bran gum: extraction, characterization and functional properties Inra
Carvajal-Millan, E.; Rascon-Chu, A.; Marquez-Escalante, J.A.; Micard, V.; Ponce de León, N.; Gardea, A..
A water-soluble maize bran gum (MBG) was alkali-extracted under mild conditions from maize bran. MBG presented an arabinoxylan (AX) content of 74% (w/w), a ferulic acid content of 0.34 mu g/mg MBG, an AIX ratio of 0.85 and an intrinsic viscosity of 208 ml/g. Gelling and emulsifying capabilities of MBG at different concentrations were investigated. Gels were obtained from this MBG by laccase covalent cross-linking of ferulic acid leading to the formation of diferulic (di-FA) and triferulic (tri-FA) acid. Gel hardness increased from 0.32 to 0.81 N as the MBG concentration changed from I to 2% (w/v) while the di-FA and tri-FA contents remained constant (0.030 and 0.015 mu g/mg MBG, respectively). The emulsion stability index (ESI) of oil-in-water containing...
Tipo: Journal Article Palavras-chave: MAIZE BRAN GUM; ARABINOXYLAN; FERULIC ACID; GELS; EMULSION.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008fb8a6061&uri=/notices/prodinra1/2009/03/
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