Abstract
This study investigates the influence of particle size on the chemical, technological, rheological, thermal, and structural properties of whole pinhão flour, employing pre-gelatinized seeds, in response to the growing demand for diverse and healthier food choices. The fractionation conducted using RO-TAP® at different particle sizes (210 μm - P1, 149 μm - P2, 105 μm - P3, and < 105 μm - P4) led to significant changes in chemical composition, mineral content, viscosity, and thermal characteristics. The P3 fraction emerged as particularly promising, with elevated levels of total carbohydrates (60.27 g/100 g), total starch (46.14 g/100 g), and viscosity (1,545.50 cP), making it ideal for baking. Remarkably, P1 and P4 fractions exhibited elevated levels of fiber (46.96 and 38.57 g/100 g), phenolic compounds (13.35 and 13.51 mg EAG/g), and in vitro antioxidant activity. Lipid content increased inversely with particle size, accompanied by a decrease in resistant starch. All the pinhão fractions exhibited substantial mineral content, ranging from 2 to 2.24 g/100 g. Infrared spectroscopy analyses highlighted compositional similarities in samples, which uniformly exhibited type C crystallinity and high crystallinity indices (38.89%, 44.28%, 47.11%, and 46.46%, respectively). Fibers negatively affected viscosity, thermal properties, and starch gelatinization. Notably, the fraction with the smallest particle size demonstrated improved suitability for develo** gluten-free bread products. This study highlights the importance of processing and fractionating pinhão flour to enhance resource utilization efficiency. Furthermore, the findings provide tangible insights to enhance pinhão production and processing chains, fortifying the food industry and addressing consumer preferences for healthier and more diverse products.
Similar content being viewed by others
Data availability
The data supporting the findings of this study are available from the corresponding author upon reasonable request.
References
A. Polo, K. Arora, H. Ameur, R. Di Cagno, M. Angelis, M. Gobbetti, J. Cereal Sci. 95, 103058 (2020). https://doi.org/10.1016/j.jcs.2020.103058
LP Information Inc., Global Gluten Free Food Market Growth 2023–2029, (Publishing Market Research, 2023), https://www.marketresearch.com/LP-Information-Inc-v4134/Global-Gluten-Free-Food-Growth-34118903/. Accessed 13 July 2023
N.M.M. Alencar, V.A. Araújo, L. Faggian, M.B.S. Araújo, V.D. Capriles, J. Sens. Stud. 36, e12664 (2021). https://doi.org/10.1111/joss.12664
M. Arslan, A. Rakha, Z. **aobo, M.A. Mahmood, Trends Food Sci. Technol. 83, 194 (2019). https://doi.org/10.1016/j.tifs.2018.11.011
I. Ammar, H. Sebii, T. Aloui, H. Attia, B. Hadrich, I. Felfoul, Heliyon. 8 (2022). https://doi.org/10.1016/j.heliyon.2022.e12164. e12164
E.A. Mahmoud, A. Omur, A. Mehder, Arab. J. Chem. 15, 104051 (2022). https://doi.org/10.1016/j.arabjc.2022.104051
C.R. Storck, C.R. Fortes, S.L.M. El Halal, J.D. Ribeiro, G.E. Montagner, L.M. Fonseca, E.R. Zavareze, A.R.G. Dias, Food Biosci. 44, 101441 (2021). https://doi.org/10.1016/j.fbio.2021.101441
R.M. Peralta, E.A. Koehnlein, R.F. Oliveira, V.G. Correa, R.C.G. Corrêa, L. Bertonha, A. Bracht, I.C.F.R. Ferreira, Trends Food Sci. Technol. 54, 85 (2016). https://doi.org/10.1016/j.tifs.2016.05.013
J.P. Polet, V.R. Oliveira, A.O. Rios, C.G. Souza, J. Culin. Sci. Technol. 17, 136 (2019). https://doi.org/10.1080/15428052.2017.1405861
M. Ikeda, C.W.P. Carvalho, C.V. Helm, H.M.C. Azeredo, R.C.B. Gogoy, R.H. Ribani, Cienc. Rural. 48, e20170732 (2018). https://doi.org/10.1590/0103-8478cr20170732
B.V. Gil, A.P.C. Moura, M.R. Sachet, M.F. Ribas, R.H. Pertille, A. Rohr, E.A. Pereira, M.A. Danner, Cienc. Rural. 51, e20200399 (2021). https://doi.org/10.1590/0103-8478cr20200399
R.M. Daudt, R.J. Avena-Bustillos, T. Williams, D.F. Wood, I.C. Külkamp-Guerreiro, L.D.F. Marczak, T.H. McHugh, Food Hydrocoll. 60, 279 (2016). https://doi.org/10.1016/j.foodhyd.2016.03.040
T. Jorge, J.D.D. Lindner, S.M.V. Mejia, B. Mattioni, J. Rotta, S. Morés, A. Francisco, E.S. Sant’Anna, J. Inst. Brew. 124, 365 (2018). https://doi.org/10.1002/jib.507
K. Dall Acua, S.F. Sommer, M.F. Richter, F.L. Leães, V. Sant’Anna, J. Culin. Sci. Technol. 1 (2022). https://doi.org/10.1080/15428052.2022.2040682
E.F.R. Silva, B.R.S. Santos, L.A.C. Minho, G.C. Brandão, M.J. Silva, M.V.L. Silva, W.N.L. Santos, A.M.P. Santos, Food Chem. 369, 130672 (2022). https://doi.org/10.1016/j.foodchem.2021.130672
D.A. Sampaio, R.A. Garcia, H.R.P. Lima, Floresta Ambiente 26, e20170867 (2019). https://doi.org/10.1590/2179-8087.086717
T.B. Freitas, C.H.K. Santos, M.V. Silva, M.A. Shirai, M.I. Dias, L. Barros, M.F. Barreiro, I.C.F.R. Ferreira, O.H. Gonçalves, F.V. Leimann, Food Packag Shelf Life. 15, 28 (2018). https://doi.org/10.1016/j.fpsl.2017.10.006
G.G. Lima, N.B. Miranda, T.G. Timm, M. Matos, T.A.M. Lima, W.L.E. Magalhães, L.B.B. Tavares, F.A. Hansel, C.V. Helm, Food Funct. 11, 9820 (2020). https://doi.org/10.1039/D0FO02256J
T.G. Timm, G.G. Lima, M. Matos, W.L.E. Magalhães, L.B.B. Tavares, C.V. Helm, J. Food Process. Preserv. 44 (2020). https://doi.org/10.1111/jfpp.14464
A. Costa, T.G. Timm, C.V. Helm, L.B.B. Tavares, Ind. Biotechnol. 18, 214 (2022). https://doi.org/10.1089/ind.2021.0030
F.C. Leal, K.M. Ueda, M.S.T. Arantes, T.A.M. Lima, F.A. Hansel, W.L.E. Magalhães, C.V. Helm, R.A. Freitas, F.O. Farias, M.R. Mafra, L. Igarashi-Mafra, Food Chem. 440, 138195 (2024). https://doi.org/10.1016/j.foodchem.2023.138195
Brazilian Institute of Geography and Statistics. Produção de pinhão. (Publishing, Instituto Brasileiro de Geografia e Estatística, 2024), https://www.ibge.gov.br/explica/producao-agropecuaria/pinhao/br. Accessed 13 March 2024
M.E.B. Zortéa-Guidolin, I.M. Demiate, R.C.B. de Godoy, A.P. Scheer, D. Grewell, J. Jane, Food Hydrocoll. 63, 19 (2017). https://doi.org/10.1016/j.foodhyd.2016.08.022
R.G. Castrillon, C.V. Helm, A.L. Mathias, Cienc. Rural. 53 (2023). https://doi.org/10.1590/0103-8478cr20220048
C.V. Helm, Uso integral do pinhão no desenvolvimento de produtos alimentícios de conveniência e saudabilidade, no conceito de economia circularPublishing Embrapa Florestas,. (2023), https://www.embrapa.br/en/busca-de-projetos/-/projeto/218539/uso-integral-do-pinhao-no-desenvolvimento-de-produtos-alimenticios-de-conveniencia-e-saudabilidade-no-conceito-de-economia-circular. Accessed 14 November 2023
R.G. Castrilhon, Aproveitamento integral do pinhão no desenvolvimento de barras de cereal bioativas. (Publishing Universidade Federal do Paraná, 2022), https://acervodigital.ufpr.br/xmlui/handle/1884/80936. Accessed 14 November 2023
Y. Gu, X. Qian, B. Sun, S. Ma, X. Tian, X. Wang, LWT 154, 112757 (2022). https://doi.org/10.1016/j.lwt.2021.112757
B. Martín-García, V. Verardo, E.D. Cerio, M.C. Razola-Díaz, M.C. Messia, E. Marconi, A.M. Gómez-Caravaca, LWT 150, 111893 (2021). https://doi.org/10.1016/j.lwt.2021.111893
Y. Ren, R. Setia, T.D. Warkentin, Y. Ai, Food Chem. 336, 127711 (2021). https://doi.org/10.1016/j.foodchem.2020.127711
S.D. Sakhare, A.A. Inamdar, C. Soumya, D. Indrani, G.V. Rao, J. Food Sci. Technol. 51, 4108 (2014). https://doi.org/10.1007/s13197-013-0939-5
International Organization for Standardization – ISO, Particle size analysis Laser diffraction methods - Partie 1: General principles. 1st ed. (ISO 13320-1:1999 Standard, Londres, UK, 1999)
A. Francisco, L. Munck, in Fluorescence Analysis in Foods, edited by L. Munck and A. Francisco, 1st edLongmann Scientific and Technical, Essex, UK,. (1989), pp. 110–124
Association of Official Analytical Chemist’s - AOAC, Official Methods of Analysis of AOAC International, 18th edn. (AOAC International, Gaiphersburg, MD, USA, 2005)
F.C. Silva, Manual de Análises Químicas De Solos, Plantas E Fertilizantes (Embrapa, Brasília, 1999)
J.R. Sarruge, H.P. Haag, Análises Químicas Em Plantas (ESALQ, Departamento de Química, Piracicaba, SP, 1974)
A.D. Santos, A.R. Coscione, A.C. Vitti, A.E. Boaretto, A.M. Coelho, B. Raij, Manual de Análises Químicas De Solos, Plantas E Fertilizantes, 2nd edn. (Embrapa Informação Tecnológica, Brasília, DF, 2009)
A.R. Nogueira, G.B. Souza, Manual de Laboratórios: Solo, Água, Nutrição Animal E Alimentos (Embrapa Pecuária Sudeste, São Carlos, 2005)
E.A. Koehnlein, A.E.S. Carvajal, E.M. Koehnlein, J.S. Coelho-Moreira, F.D. Inácio, R. Castoldi, A. Bracht, R.M. Peralta, Afr. J. Food Sci. 6, 512 (2012). https://doi.org/10.5897/AJFS12.128
V.L. Singleton, J.A. Rossi, Am. J. Enol. Vitic. 16, 144 (1965). https://doi.org/10.5344/ajev.1965.16.3.144
I.F.F. Benzie, J.J. Strain, Anal. Biochem. 239, 70 (1996). https://doi.org/10.1006/abio.1996.0292
R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, C. Rice-Evans, Free Radic Biol. Med. 26, 1231 (1999). https://doi.org/10.1016/S0891-5849(98)00315-3
W. Brand-Williams, M.E. Cuvelier, C. Berset, LWT - Food Sci. Technol. 28, 25 (1995). https://doi.org/10.1016/S0023-6438(95)80008-5
C. Beninca, R.Z.B. Bisinella, C.D. Bet, C.S. Oliveira, R.A. Barboza, T.A.D. Colman, I.M. Demiate, E. Schnitzler, J. Therm. Anal. Calorim. 140, 743 (2020). https://doi.org/10.1007/s10973-019-08811-7
K. Hayakawa, K. Tanaka, T. Nakamura, S. Endo, T. Hoshino, Cereal Chem. J. 74, 576 (1997). https://doi.org/10.1094/CCHEM.1997.74.5.576
N.N.G. Chiranthika, A. Chandrasekara, K.D.P.P. Gunathilake, Food Hydrocoll. 124, 107272 (2022). https://doi.org/10.1016/j.foodhyd.2021.107272
H.W. Leach, L.D. Mc, Cowen, T.J. Schoch, Cereal Chem. 36, 534 (1959)
C.W. Walker, A.S. Ross, C.W. Wrigley, G.J. McMaster, Cereal Foods World. 33, 491 (1988). http://hdl.handle.net/102.100.100/264991?index=1
R.C.S.T. Muccillo, Caracterização e avaliação de amido nativo e modificado de pinhão mediante provas funcionais e térmicas. (Publishing Universidade Federal do Rio Grande do Sul, 2009), https://lume.ufrgs.br/bitstream/handle/10183/18598/000730841.pdf?sequence=1&isAllowed=y. Accessed 14 November 2023
C. Beninca, R.A. Barboza, C.S. Oliveira, C.D. Bet, R.Z.B. Bisinella, E. Schnitzler, Starch. 71, 1800290 (2019). https://doi.org/10.1002/star.201800290
M. Bala, S. Handa, M. D, and, R.K. Singh, Heliyon 6, e05471 (2020). https://doi.org/10.1016/j.heliyon.2020.e05471
P.C. Bartley, B.E. Jackson, W.C. Fonteno, Powder Technol. 355, 349 (2019). https://doi.org/10.1016/j.powtec.2019.07.016
W. Qin, Z. Lin, A. Wang, Z. Chen, Y. He, L. Wang, L. Liu, F. Wang, L.T. Tong, LWT 151, 112236 (2021). https://doi.org/10.1016/j.lwt.2021.112236
R. Sharma, N. Kotwaliwale, N. **dal, D.C. Saxena, Int. J. Food Sci. Technol. 58, 3144 (2023). https://doi.org/10.1111/ijfs.16442
V.Z. Pinto, K. Moomand, N.L. Vanier, R. Colussi, F.A. Villanova, E.R. Zavareze, L.T. Lim, A.R.G. Dias, Int. J. Food Sci. Technol. 50, 282 (2015). https://doi.org/10.1111/ijfs.12608
M.S. Dorneles, E.S. Azevedo, C.P.Z. Noreña, Food Hydrocoll. 150, 109639 (2024). https://doi.org/10.1016/j.foodhyd.2023.109639
V.Z. Pinto, N.L. Vanier, B. Klein, E.R. Zavareze, M.C. Elias, L.C. Gutkoski, E. Helbig, A.R.G. Dias, Starch. 64, 855 (2012). https://doi.org/10.1002/star.201200040
L.A. Donaldson, K. Radotic, J. Microsc. 251, 178 (2013). https://doi.org/10.1111/jmi.12059
M. Khatib, C. Pouzet, C. Lafitte, J. Chervin, V. Bonzon-Ponnet, A. Jauneau, M.-T. Esquerré-Tugayé, AoB Plants. 13 (2021). https://doi.org/10.1093/aobpla/plab041
G.S.T. Mota, A.B. Arantes, G. Sacchetti, A. Spagnoletti, P. Ziosi, E. Scalambra, S. Vertuani, S. Manfredini, J. Cosmet. Dermatol. Sci. Appl. 04, 190 (2014). https://doi.org/10.4236/jcdsa.2014.43027
C.H.K. Santos, M.R. Baqueta, A. Coqueiro, M.I. Dias, L. Barros, M.F. Barreiro, I.C.F.R. Ferreira, O.H. Gonçalves, E. Bona, M.V. da Silva, F.V. Leimann, Food Chem. 261, 216 (2018). https://doi.org/10.1016/j.foodchem.2018.04.057
H.-I. Jun, S.-H. Yoo, G.-S. Song, Y.-S. Kim, Korean J. Food Preserv. 24, 965 (2017). https://doi.org/10.11002/kjfp.2017.24.7.965
A. Dhiman, P.K. Prabhakar, J. Food Eng. 292, 110248 (2021). https://doi.org/10.1016/j.jfoodeng.2020.110248
E. Nkurikiye, M.K. Pulivarthi, A. Bhatt, K. Siliveru, Y. Li, J. Food Eng. 357, 111647 (2023). https://doi.org/10.1016/j.jfoodeng.2023.111647
R.K. Ambrose, S. Jan, K. Siliveru, J. Sci. Food Agric. 96, 359 (2016). https://doi.org/10.1002/jsfa.7305
E.D.L. Hera, M. Gomez, C.M. Rosell, Carbohydr. Polym. 98, 421 (2013). https://doi.org/10.1016/j.carbpol.2013.06.002
J.M. Kim, M. Shin, LWT - Food Sci. Technol. 59, 526 (2014). https://doi.org/10.1016/j.lwt.2014.04.042
N. Muñoz-Tebar, L. Candela-Salvador, J.Á. Pérez-Álvarez, J.M. Lorenzo, J. Fernández-López, M. Viuda-Martos, Plants. 13, 335 (2024). https://doi.org/10.3390/plants13030335
F. Lyu, A.F.B.V.D. Poel, W.H. Hendriks, M. Thomas, Anim. Feed Sci. Technol. 281, 115095 (2021). https://doi.org/10.1016/j.anifeedsci.2021.115095
L. Roman, M.M. Martinez, Foods. 8, 267 (2019). https://doi.org/10.3390/foods8070267
D.S. Malta, G.G. Lima, M.S.T. Arantes, A.E.B. Lacerda, A.L. Mathias, W.L.E. Magalhães, C.V. Helm, M.L. Masson, J. Food Sci. 87, 4738 (2022). https://doi.org/10.1111/1750-3841.16299
X. Xu, S. Bean, X. Wu, Y.C. Shi, Food Chem. 383, 132635 (2022). https://doi.org/10.1016/j.foodchem.2022.132635
J. Ahmed, L. Thomas, Y.A. Arfat, Food Res. Int. 116, 302 (2019). https://doi.org/10.1016/j.foodres.2018.08.039
M. Cai, C. Shen, Y. Li, S. **ong, F. Li, J. Sci. Food Agric. 103, 2483 (2023). https://doi.org/10.1002/jsfa.12465
D. Yu, J. Chen, J. Ma, H. Sun, Y. Yuan, Q. Ju, Y. Teng, M. Yang, W. Li, K. Fujita, E. Tatsumi, G. Luan, LWT 92, 220 (2018). https://doi.org/10.1016/j.lwt.2018.02.033
B. Martín-García, F. Pasini, V. Verardo, A.M. Gómez-Caravaca, E. Marconi, M.F. Caboni, Antioxidants. 8, 583 (2019). https://doi.org/10.3390/antiox8120583
R. Sharma, N. Kotwaliwale, N. **dal, D.C. Saxena, J. Food Meas. Charact. 17, 1253 (2023). https://doi.org/10.1007/s11694-022-01700-y
J. Anuntagool, S. Soonthonsun, LWT 189, 115418 (2023). https://doi.org/10.1016/j.lwt.2023.115418
Y. Li, M. Li, L. Wang, Z. Li, Food Chem. 367, 130751 (2022). https://doi.org/10.1016/j.foodchem.2021.130751
V. Sant’Anna, N.M. Sfoglia, G.D. Mercali, A.P.F. Corrêa, A. Brandelli, Int J Food Sci Technol 51, 1932 (2016). https://doi.org/10.1111/ijfs.13170
G.R. Protzek, W.L.E. Magalhães, P.R.S. Bittencourt, S.C. Neto, R.L. Villanova, E.C. Azevedo, Polímeros 29, (2019). https://doi.org/10.1590/0104-1428.01218
S.S. Barros, W.A.G. Jr. Pessoa, A.C. Júnior, Z.V. Borges, C.M. Poffo, D.M. Regis, F.A. Freitas, L. Manzato, Res. Soc. Dev. 10, e270101018836 (2021). https://doi.org/10.33448/rsd-v10i10.18836
C.G. Araldi, C.M.M. Coelho, M. Maraschin, Afr. J. Agric. Res. 11, 760 (2016). https://doi.org/10.5897/AJAR2015.10054
M. Shibata, C.M.M. Coelho, E.C. Schmidt, Z.L. Bouzon, J.M.S. Campos, M. Maraschin, Acta Sci. Biol. Sci. 41, 43381 (2019). https://doi.org/10.4025/actascibiolsci.v41i1.43381
C.D. Bet, R.Z.B. Bisinella, T.A.D. Colman, L.G. Lacerda, E. Schnitzler, Ukr. Food J. 9, 769 (2020). https://doi.org/10.24263/2304-974X-2020-9-4-4
C. Cai, C. Wei, Carbohydr. Polym. 92, 469 (2013). https://doi.org/10.1016/j.carbpol.2012.09.073
W. He, C. Wei, Food Hydrocoll. 73, 162 (2017). https://doi.org/10.1016/j.foodhyd.2017.07.003
S.A. Junejo, B.M. Flanagan, B. Zhang, S. Dhital, Carbohydr. Polym. 277, 118837 (2022). https://doi.org/10.1016/j.carbpol.2021.118837
R. Bajaj, N. Singh, A. Kaur, N. Inouchi, J. Food Sci. Technol. 55, 3799 (2018). https://doi.org/10.1007/s13197-018-3342-4
F. Cheng, K. Ding, H. Yin, M. Tulbek, C.M. Chigwedere, Y. Ai, Food Res. Int. 163, 112223 (2023). https://doi.org/10.1016/j.foodres.2022.112223
J. Ahmed, S. Al-Jassar, L. Thomas, Food Hydrocoll. 48, 72 (2015). https://doi.org/10.1016/j.foodhyd.2015.02.012
A.L. Boka, G.N. Tolesa, S. Abera, Cogent Food Agric. 9 (2023). https://doi.org/10.1080/23311932.2023.2242635
A.U. Joshi, C. Liu, S.K. Sathe, LWT - Food Sci. Technol. 60, 325 (2015). https://doi.org/10.1016/j.lwt.2014.08.038
S. Huang, M.M. Martinez, B.M. Bohrer, Foods. 8, 586 (2019). https://doi.org/10.3390/foods8110586
H. Kusumayanti, N.A. Handayani, H. Santosa, Procedia Environ. Sci. 23, 164 (2015). https://doi.org/10.1016/j.proenv.2015.01.025
S.R. Kesselly, R. Mugabi, Y.B. Byaruhanga, Sci. Afr. 19, e01532 (2023). https://doi.org/10.1016/j.sciaf.2022.e01532
K.O. Falade, C.A. Okafor, J. Food Sci. Technol. 52, 3440 (2014). https://doi.org/10.1007/s13197-014-1368-9
Z. Goranova, M. Marudova, M. Baeva, Food Chem. 297, 124997 (2019). https://doi.org/10.1016/j.foodchem.2019.124997
P.S. Hornung, S.R.S. Lazzarotto, M.B. Bellettini, M. Lazzarotto, T. Beta, R.H. Ribani, E. Schnitzler, Starch. 71, 1800140 (2019). https://doi.org/10.1002/star.201800140
R. Wang, C. Chen, S. Guo, J. Food Eng. 207, 81 (2017). https://doi.org/10.1016/j.jfoodeng.2017.03.018
F. Zeng, F. Chen, F. Kong, Q. Gao, R.M. Aadil, S. Yu, Food Chem. 187, 348 (2015). https://doi.org/10.1016/j.foodchem.2015.04.033
J. Hasjim, E. Li, S. Dhital, Carbohydr. Polym. 92, 682 (2013). https://doi.org/10.1016/j.carbpol.2012.09.023
Κ. Tsatsaragkou, S. Protonotariou, I. Mandala, J. Cereal Sci. 67, 58 (2016). https://doi.org/10.1016/j.jcs.2015.10.003
M.M. Martínez, Á. Díaz, M. Gómez, J. Food Eng. 142, 49 (2014). https://doi.org/10.1016/j.jfoodeng.2014.06.020
Acknowledgements
The authors would like to express their gratitude to Embrapa Florestas and SL Alimentos for their support in the research on the preparation and fractionation of flour. The laboratories at the Federal University of Santa Catarina (LCME-UFSC, LAMEB-UFSC, LDRX-UFSC, EQA-UFSC, Laboratório de Reologia e Polímeros Naturais-UFSC, LABCAL-UFSC, LABCERES-UFSC), as well as Kacia Souza Coelho and Camila Vitorino Meurer, provided essential assistance in scanning electron microscopy, fluorescence microscopy, X-ray diffraction analysis, FTIR analysis, DSC analysis, protein analysis, and fiber and starch analysis, respectively. Additionally, the authors are grateful to CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico) and CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) for their support of this research. Renata D. M. C. Amboni and Edna R. Amante received fellowships (PQ1D and PQ2, respectively) from CNPq.
Funding
This study was financed in part by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brazil, [Finance Code 001]), Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA, Brazil, [20.20.03.044.00.00]), and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brazil, [305007/2022-0, and 140616/2021-7]).
Author information
Authors and Affiliations
Contributions
All authors contributed to the study’s conception and design. Material preparation, data collection, and analysis were performed by [Maria Josikelvia de Oliveira Almeida], [Bruna Rafaela da Silva Monteiro Wanderley], [Alicia de Francisco], [Edna Regina Amante], [Carlise Beddin Fritzen Freire], [Cristiane Vieira Helm] and [Renata Dias de Mello Castanho Amboni]. The first draft of the manuscript was written by [Maria Josikelvia de Oliveira Almeida] and [Bruna Rafaela da Silva Monteiro Wanderley], and all authors commented on previous versions of the manuscript. [Renata Dias de Mello Castanho Amboni] and [Cristiane Vieira Helm] supervised the study. All authors read and approved the final manuscript.
Corresponding author
Ethics declarations
Consent for publication
All authors consent to the publication of this manuscript.
Conflict of interest
The authors declare no conflict of interest.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Electronic supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Almeida, M.J.d., Wanderley, B.R.S.M., de Francisco, A. et al. Effects of particle size on the physical, chemical, and technological properties of pre-gelatinized whole pinhão (Araucaria angustifolia) flour. Food Measure (2024). https://doi.org/10.1007/s11694-024-02599-3
Received:
Accepted:
Published:
DOI: https://doi.org/10.1007/s11694-024-02599-3