Elaboração e caracterização de massa de macarrão integral desenvolvido com sorgo fermentado

• Ano de defesa: 2024
• Autor(a) principal: Silva, Thaianny Ruth da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Uberlândia; Brasil; Programa de Pós-graduação em Engenharia de Alimentos
• Palavras-chave em Português: Sorgo; Sorghum; macarrão; noodle; fermentação; fermentation; gluten-free; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS; Alimentos - Indústria; ODS::ODS 2. Fome zero e agricultura sustentável - Acabar com a fome, alcançar a segurança alimentar e melhoria da nutrição e promover a agricultura sustentável.
• Link de acesso: https://repositorio.ufu.br/handle/123456789/43574; https://doi.org/10.14393/ufu.di.2024.114

Sorghum is a grain that has been used as a food base for millions of people, foods such as bread, cakes, pasta and drinks. It is among the most produced cereals in the world and stands out for its high versatility, absence of gluten and agronomic advantages. In countries like Brazil, its cultivation is mainly intended for animal feed, but it is a cereal with the potential to be used as an ingredient in gluten-free foods. Some types of sorghum grains are rich in phenolic compounds (antinutritional), which reduce the body's use. Fermentation is an alternative to reduce these compounds. The objective of this work was to prepare a pasta dough based on sorghum flour subjected to the lactic fermentation process with Lactobacillus plantarum. Analyzes of proximate composition, antioxidant activity, total phenolics, antinutritionals, verification of production of acid sugars were carried out. For exclusive analyzes of the pasta, analyzes of cooking properties, texture and color were carried out. It was observed that fermentation reduced antinutrients, antioxidant activity and phenolic compounds, improved cooking properties, increasing yield and decreasing losses, altered texture characteristics by decreasing hardness and color values and modified composition results. centesimal reducing the lipid and ash content of the flours and increasing the fiber content for the MVF4h dough.