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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
22/03/2022 |
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Data da última atualização: |
05/07/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FONTOURA, L. M.; ASCHERI, J. L. R.; BAZÁN-COLQUE, R. J. |
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Afiliação: |
LAÍS MARTINS FONTOURA, Universidade Federal Rural do Rio de Janeiro – UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; RONEL JOEL BAZÁN-COLQUE, Universidade Federal Rural do Rio de Janeiro – UFRRJ. |
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Título: |
Impact on antioxidant activity of including grape peel flour in a novel sorghum-based extruded food. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Science and Technology, v. 42, e35121, 2022. |
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DOI: |
https://doi.org/10.1590/fst.35121 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this study was to evaluate the effect of combining grape (Vitis vinifera L.) peel flour (GPF) and the colored sorghum BR305 (brown) flour (CSF) by extrusion and the consequent impact on antioxidants in the final product. The physical properties and bioactive compounds of both raw GPF and blended GPF/CSF extruded materials were investigated. The results before extrusion of raw materials, the antioxidants by ORAC the CSF was 89.111 ± 0.25; GPF before drying 321.033 ± 0.21; GPF flour after drying was 311.022 ± 0.30 ?mol Trolox.g?1, respectively. Considering the different treatments (10, 15 and 20% of GPF), the highest values of the compounds obtained: Antioxidant activity, ORAC, was 37.889 ± 0.32 (?mol Trolox.g?1); with 15% of GPF, at 120 °C and 17% moisture processing. ABTS, 12.222 ± 0.14 (?mol Trolox.g?1); with 20% GPF at 140 °C and 19% moisture processing as best processing conditions. Anthocyanins 138.31 ± 0.11 (mg cyanidin-3-glucoside 100 g?1); Total phenolic 307.95 ± 0.11 (mg catechin.100 g?1). The water absorption index was 38.99 ± 0.19, g of gel.(g dry matter)?1 perhaps are sufficient for the preparation of beverages for breakfast or in porridge in order to contribute to the health of the consumer. |
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Palavras-Chave: |
Colored sorghum; Extrusion-cooking; Grape peel flour; Pre-cooked flours. |
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Thesaurus Nal: |
Antioxidants; Cooking; Extrusion; Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02011naa a2200253 a 4500
001 2141160
005 2022-07-05
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/fst.35121$2DOI
100 1 $aFONTOURA, L. M.
245 $aImpact on antioxidant activity of including grape peel flour in a novel sorghum-based extruded food.$h[electronic resource]
260 $c2022
520 $aThe aim of this study was to evaluate the effect of combining grape (Vitis vinifera L.) peel flour (GPF) and the colored sorghum BR305 (brown) flour (CSF) by extrusion and the consequent impact on antioxidants in the final product. The physical properties and bioactive compounds of both raw GPF and blended GPF/CSF extruded materials were investigated. The results before extrusion of raw materials, the antioxidants by ORAC the CSF was 89.111 ± 0.25; GPF before drying 321.033 ± 0.21; GPF flour after drying was 311.022 ± 0.30 ?mol Trolox.g?1, respectively. Considering the different treatments (10, 15 and 20% of GPF), the highest values of the compounds obtained: Antioxidant activity, ORAC, was 37.889 ± 0.32 (?mol Trolox.g?1); with 15% of GPF, at 120 °C and 17% moisture processing. ABTS, 12.222 ± 0.14 (?mol Trolox.g?1); with 20% GPF at 140 °C and 19% moisture processing as best processing conditions. Anthocyanins 138.31 ± 0.11 (mg cyanidin-3-glucoside 100 g?1); Total phenolic 307.95 ± 0.11 (mg catechin.100 g?1). The water absorption index was 38.99 ± 0.19, g of gel.(g dry matter)?1 perhaps are sufficient for the preparation of beverages for breakfast or in porridge in order to contribute to the health of the consumer.
650 $aAntioxidants
650 $aCooking
650 $aExtrusion
650 $aFood technology
653 $aColored sorghum
653 $aExtrusion-cooking
653 $aGrape peel flour
653 $aPre-cooked flours
700 1 $aASCHERI, J. L. R.
700 1 $aBAZÁN-COLQUE, R. J.
773 $tFood Science and Technology$gv. 42, e35121, 2022.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| 6. |  | ASCHERI, J. L. R.; BAZÁN COLQUE, R. J.; BORSOI, L. M.; ASCHERI, D. P. R.; AREVALO, A. M.; SILVA, E. M. M. da. Extrusion Cooking using Fruits Peels, Whole Cereals and Grains. Global Journal of Nutrition & Food Science, v. 1, n. 5, p. 1-2, 2019. Mini review.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: C - 0 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 6 | |
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