Physicochemical properties of expanded extrudates from colored sorghum genotypes.

The diversity of sorghum grainsis relatedto their intrinsic properties, which include starch type,non-starch components and phenolic compounds. The latter are genotype dependent and affect the pericarp characteristics such as color and presence of a pigmented testa. This diversity can be valuable for developing new food products by thermoplastic extrusion intended for human consumption. Flours from sorghum grains from the genotypes of varied pericarp color: white (CMSXS180; 9010032), red (BRS 310; BRS 308) and light brown (BRS 305; 9929034) were processed in a co-rotating twin-screw extruder. Changes promoted by extrusion cooking were evaluated via specific mechanical energy (SME), die pressure, apparent density, sectional expansion index (SEI), water absorption index (WAI) and water solubility index (WSI). Pericarp color affected diepressure, apparent density and WSI values of extrudates. Light brown genotypes, rich in tannin and fiber content, generated the lowest die pressure and SEI values. Red genotypes presented the lowest SME and the highest WAI values. White genotypes presented intermediate SME and the highest die pressure values. These results reflect differences in starch conversion induced by the pericarp type. These results further suggest the potential use of pigmented sorghum extrudates for human consumption

Effect of the extrusion precooking and chickpea flour addition on gluten-free and vegan breads.

Nowadays, there is a growing market for gluten-free baked goods for vegans. Usually, thedough viscoelasticity to make gluten-free breads is achieved with ingredients derived from animal origin (egg and milk). The objective of this study was to evaluate the effect of chickpea flour addition (X1: 10%, 20%, and 30%) and the use of flours’ blend based on white rice (X2: raw and precooked by extrusion) in the preparation of breads free of gluten, egg and milk ingredients. Breads made with raw flour had a higher specific volume, regardless of chickpea flour addition. Hardness and gumminess were higher in breads produced with raw flour and 20% X1. On the other hand, breads made with precooked flour and 10% X1 were more cohesive. The differences found in the treatments could be attributed to the combined action of the proteic fraction subjected to various degrees of modification during the extrusion cooking process. The bread made with raw flour and 20% X1presented the most uniform crumb.15 a 19 agosto 2022. CBCP

Mata Atlântica, paleoterritórios e história ambiental Brazilian atlantic coastal forest, paleoterritories, and environmental history

Este artigo trata da Mata Atlântica e das interferências antrópicas que este bioma sofreu no tempo, tendo por objetivo incluir o legado da atividade humana como parte das suas condições ecológicas. Como forma de análise dos processos sucessionais, é proposto o resgate dos paleoterritórios, aqui entendidos como as resultantes ecológicas decorrentes do uso dos ecossistemas por populações passadas na busca de suas condições de existência.<br>This article deals with the Atlantic Rainforest and the anthropic interferences imposed on this biome throughout time. Its goal is to include the legacy of human activity as part of the explanation for its ecological state. As a way to analyze the sucessional processes, the concept of paleo-territory recovery is proposed in order to understand the ecological resultants due to the use of the ecosystems by traditional populations for means of existence