Drying is a method used to reduce grain moisture and prolong safe storage. The objective of the study is to evaluate the changes in red rice flour and starch submitted to sun‐drying, continuous drying at 40 °C, continuous drying at 100 °C and intermittent drying. In general, the significant changes are found in continuous drying at 100 °C, followed by intermittent drying, continuous drying at 40 °C and sun‐drying. Continuous drying at 100 °C reduces starch extraction yield and increases residual protein, leading to starch with dark reddish stains. At higher temperatures, increases in TO and relative crystallinity and lower solubility, swelling power, ΔT occur. The flour gel presents higher values when intermittent drying is applied, differing from the starch gel, which higher hardness found at continuous drying method at 40 °C probably due to the macromolecules from rice pericarp. According to the increase in grain drying temperature, there are reductions in final viscosity and setback in the starch and increases in final viscosity and setback in the flour, attributed mainly to the high amount of protein. The parameters of RVA and texture demonstrates that the higher purity of the starch promotes a gel with greater stability in refrigeration.

Pumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for food application. In this context, pumpkin processing for flour production provides a full possibility for the consumption of this vegetable, being thus an alternative for the agribusiness. Research institutes are developing new genotypes for multiple applications of this vegetable. The objective of this study was to characterize pumpkin flours from four access and evaluate its physicochemical characteristics, carotenoid content, and protein digestibility. The dried pumpkins were ground in a knife mill and stored in a glass bottle at room temperature and protected from light. The pumpkin flours presented different proximal composition. All flours presented low water activity, which is microbiologically safe for storage. As for the absorption index and water solubility, both presented high values compared to the values of other flours found in the literature. The flours presented colorimetric profile from yellow to orange, and are rich sources of carotenoids and fibers. The four samples presented high values of protein digestibility, desired for food application. The results indicate that the four pumpkin access flours are indicated for application in foods.

No abstract

No abstract

No abstract

No abstract

Amaranth grains are a source of proteins such as albumins and globulins with well-balanced amino acids profile since they are rich in lysine and methionine, which are scarce in other cereals. Amaranth proteins also show a great bioavailability that contributes to their high quality and, consequently, become a potential substitute for animal-based foods. This review aims to provide a comprehensive summary of the recent research on screening of amaranth proteins as well as their isolation, fractionation, amino acid composition and digestibility. In addition, we carried out an important overview of the nutritional benefits of amaranth proteins and its application as ingredients in food systems. The amaranth has an excellent balance of amino acids and bioactive peptides, with potential health benefits. The consumption of amaranth proteins can promote human health due to their potential to reduce the risk of suffering chronic diseases, while their bioactive peptides play a fundamental role as antioxidant, anti-inflammatory, anti-hypertensive and antimicrobial activities. This review makes an important contribution and approaches the potentiality of using amaranth as a plant protein source, addresses its digestibility and the beneficial health effects brought mainly by the bioactive peptides present in grains.

No abstract