Impacts of ohmic heating on decorticated and whole pearl millet grains compared to open-pan cooking

Dias-Martins, Amanda Mattos; Cappato, Leandro P.; Mattos, Mariana da Costa; Bernini, Rafael B.; Pacheco, Sidney; Carvalho, Carlos Wanderlei Piler de

doi:10.1016/j.jcs.2018.11.007

Cited by 30 publications

(8 citation statements)

References 36 publications

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“…The lipid content of flours ranged between 2.83 and 5.63 g/100 g. The results of decorticated and extruded flours showed that they can be alternative processes to increase the shelf life of flours, because they significantly reduced lipid content at 37% and 50%, respectively. Decortication promotes the removal of aleurone layer, bran, and germ partially, however, because the germ are embedded in the endosperm, variations in the final lipid content of decorticated grains can be found (Dias‐Martins et al, 2019). Similar results of lipid content in raw pearl millet flour were reported by Obadina et al (2016), Pushparaj and Urooj (2011), and Thilagavathi et al (2015) which found 5.1 g/100 g, 4.3 g/100 g and 6.34 g/100 g, respectively.…”

Section: Resultsmentioning

confidence: 99%

Processing, composition, and technological properties of decorticated, sprouted, and extruded pearl millet (Pennisetum glaucum (L.) R. Br.) flours

Dias‐Martins,

Trombete,

Cappato

et al. 2024

J Food Process Engineering

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Pearl millet (Pennisetum glaucum (L.) R. Br.) is a gluten‐free cereal with potential use in food security and human nutrition; however, it is still relatively unknown by the food industry and by most consumers. In order to evaluate the impact of processing on the nutritional and technological characteristics of pearl millet flours, three different processing methods (decortication, sprouting, and extrusion) were studied. The effects of processing methods on the particle size distribution, proximate composition, mineral content, bulk density, water absorption index, water solubility index (WSI), and pasting properties (rapid visco analyzer) on the flours were evaluated and compared with whole raw flour. The whole raw flour showed particles size of 355 μm, 62.5% carbohydrate, 12.0% protein, 5.6% lipid, 8.2% dietary fiber, and 1.7% ash. Decorticated flour presented decrease in mineral, dietary fiber, and protein content. The extruded flour presented the highest WSI and the lowest lipid content and paste viscosity, whereas sprouted flour showed low setback, paste viscosity, phytate content, and high protein and dietary fiber content. Decorticated and sprouted flour presented the highest luminosity, whereas extruded flours the smallest L*. The increasing color difference (ΔE*) between raw pearl millet and processed flours was sprouted < decorticated < extruded. The production of millet flour should be encouraged for various food applications, especially in Brazil, which has a large cultivated area of this cereal used only for animal feed and an expanding gluten‐free market.Practical applicationsThe impact of pre‐processing methods on millet grains drives its application in the food industry. All processed flours have the potential to be used as a gluten‐free ingredient for celiacs, people with non‐celiac gluten sensitivity, and for food‐style adepts. The extruded flour has the potential to be used in the development of soups, powder drink, snacks, and breakfast cereal, whereas the sprouted flour can be used in frozen and bakery products. The decorticated flour could be explored as a substitute in different food preparations, such as biscuits, pastas, and breads.

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Section: Resultsmentioning

confidence: 99%

Processing, composition, and technological properties of decorticated, sprouted, and extruded pearl millet (Pennisetum glaucum (L.) R. Br.) flours

Dias‐Martins,

Trombete,

Cappato

et al. 2024

J Food Process Engineering

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“…In this process, the heating is due to internal heat generation, which occurs when the alternating electric current passes through the food sample. Dias-Martins et al (2019) has found the harder and brighter pearl millet flour product that has been subjected to ohmic heating.…”

Section: Other Novel Thermal and Nonthermal Processing Technologiesmentioning

confidence: 99%

Sustainable postharvest processing methods for millets: A review on its value‐added products

Mahajan

Singla

Sharma

2023

J Food Process Engineering

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In the era of climate change, where major crops like rice, wheat, maize are struggling to survive, millets (small seeded cereals), have been emerged as sustainable food sources to end hunger and poverty. They can grow well in harsh climatic conditions and being used as a major source of human food. They are better sources of proteins, fiber, minerals, carbohydrates, vitamins, essential amino acids, phytochemicals, and antioxidants than major cereals. The health beneficial properties of millets have challenged food engineers and technologists to mechanize the processes and to develop different value‐added products from them. Although millets are rich in nutrients but they need to be processed to remove antinutrient factors and to increase their nutrients availability. Various food processing methods like decortication/dehulling, milling, soaking, germination, malting, fermentation, puffing, and so forth are being employed these days for the millets to make them into the edible form and fit for human consumption. However, the nutrients and the functional properties of the grains get influenced by these food‐processing techniques. The present review endeavors to provide the insights into the nutritional and antinutritional characteristics of millets, various traditional and modern processing methods, which are being adopted to ease their processing and utilization in preparation of nutritious food products. The involvement of value‐added products of millets in our diets can ensure food and nutritional security.Practical applicationsThe processing of millets with sustainable thermal or nonthermal processing methods will not only make them fit for consumption but also enhance its nutritive value by reducing its antinutritional factors. The utilization of millets in different product development and the involvement of its value‐added products in our diets can ensure food and nutritional security.

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“…e recebe vários nomes populares, tais como milheto comum ou milheto pérola. No Brasil o milheto ainda não é utilizado para alimentação humana e sim como cobertura do solo em plantio direto e na pecuária como forrageira e complemento de rações (DIAS-MARTINS et al, 2018). Porém, pesquisas recentes têm demonstrado que a partir dos grãos de milheto é possível obter diversos tipos de farinhas integrais nutritivas, tais como farinha extrudada, germinada e pré-cozida, com possibilidades de diversas aplicações tecnológicas para a indústria de alimentos (DIAS-MARTINS et al, 2019).…”

Section: Introductionunclassified

Ozonização de grãos de milheto pérola (<em>Pennisetum glaucum</em>) com foco na segurança do alimento

Carvalho¹,

Gonçalves²,

Silva³

et al. 2023

Braz. J. Develop.

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A ozonização gasosa aplicada à descontaminação microbiológica e química em grãos de cereais tem grande potencial de aplicação na indústria de armazenamento, transporte e processamento, aumentando assim a segurança no consumo dos produtos derivados dessas matérias-primas. O presente estudo teve como objetivo avaliar a influência do gás ozônio nas características físico-químicas e no potencial de germinação de grãos de milheto pérola, quando estes são submetidos a diferentes condições de exposição ao O3 de forma que não afete a qualidade tecnológica dos grãos. Os tratamentos aplicados no milheto não causaram diferença significativa (p> 0,05) nos parâmetros físico-químicos (umidade, acidez e cor instrumental), somente uma amostra ozonizada diferiu da amostra controle (p< 0,05) quanto a coloração. No teste de germinação, verificou-se que o tratamento controle não diferiu dos tratamentos P1, P2 e P3 (p> 0,05) e os tratamentos P4, P5 e P6, diferiram do tratamento controle (p <0,05). Assim, nas condições avaliadas neste estudo, é recomendado a ozonização de milheto em concentrações de até 400 mg de O3/Kg, não afetando a qualidade dos grãos.

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Impacts of ohmic heating on decorticated and whole pearl millet grains compared to open-pan cooking

Cited by 30 publications

References 36 publications

Processing, composition, and technological properties of decorticated, sprouted, and extruded pearl millet (Pennisetum glaucum (L.) R. Br.) flours

Processing, composition, and technological properties of decorticated, sprouted, and extruded pearl millet (Pennisetum glaucum (L.) R. Br.) flours

Sustainable postharvest processing methods for millets: A review on its value‐added products

Ozonização de grãos de milheto pérola (<em>Pennisetum glaucum</em>) com foco na segurança do alimento

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