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| Registros recuperados : 6 | |
| 2. |  | POZZATTI, M.; GUERRA, C. C.; MARTINS, G.; SANTOS, I. D. dos; WAGNER, R.; FERRÃO, M. F.; MANFROI, V. Effects of winemaking on 'marselan' red wines: volatile compounds and sensory aspects. Ciência e Técnica Vitivinícola, v. 35, n. 2, p. 63-75, 2020.| Biblioteca(s): Embrapa Uva e Vinho. |
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| 3. | | SCHNEIDER, M. P.; BOCK, F. C.; GUERRA, C. C.; SILVA, L. L.; FERRÃO, M. F.; GOMES, A. A. Geographical traceability of South Brazilian red wines through fused spectroscopic data. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE QUÍMICA, 42., 2019, Joinville. Anais...Eixos Mobilizadores em Química. Joinville, SC: SBQ, 27 a 30 maio 2019. ANA-041.| Biblioteca(s): Embrapa Uva e Vinho. |
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| 4. | | CANEDO-REIS, N. A. P.; GUERRA, C. C.; SILVA, L. F. da; WETZSTEIN, L. C.; JUNGES, C. H.; FERRÃO, M. F.; BERGOLD, A. M. Fast quantitative determination of phenolic compounds in grape juice by UPLC-MS: method validation and characterization of juices produced with diferent grape varieties. Journal of Food Measurement and Characterization, v. 35, n. 2, p. 63-75, 2020.| Biblioteca(s): Embrapa Uva e Vinho. |
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| 5. | | WERLANG, M.; FACHINI, D.; FERRÃO, M. F.; VIERA, M. de S.; SCHNEIDER, R. de C. de S.; PAZOS, R. E. P.; GERBASE, A. E. Quantificação de biodiesel em blendas biodisel/diesel usando espectros ATR-FTIR e regressão por máquina de vetor de suporte (LS-SVM). In: CONGRESSO BRASILEIRO DE PLANTAS OLEAGINOSAS, ÓLEOS, GORDURAS E BIODIESEL, 6., 2009. Montes Claros. Biodisel: inovação tecnológica-anais. Lavras: UFLA, 2009.| Biblioteca(s): Embrapa Algodão. |
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| 6. | | VINCIGUERRA, L. L.; BÖCK, F. C.; SCHNEIDER, M. P.; REIS, N. A. P. C.; SILVA, L. F. da; SOUZA, K. C. M de; GUERRA, C. C.; GOMES, A. de A.; BERGOLD, A. M.; FERRÂO, M. F. Geographical origin authentication of southern Brazilian red wines by means of EEM-pH four-way data modelling coupled with one class classification approach. Food Chemistry, v. 362, n. 130087, 2021.| Biblioteca(s): Embrapa Uva e Vinho. |
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| Registros recuperados : 6 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
06/09/2021 |
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Data da última atualização: |
04/01/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
CENTENO, A. C. L.; AGUIAR, E.; SANTOS, F.; QUEIROZ, V. A. V.; CONTI-SILVA, A.; KRUPA-KOZAK, U.; CAPRILES, V. |
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Afiliação: |
ANA CAROLINA L. CENTENO, Universidade Federal de São Paulo; ETIENE AGUIAR, Universidade Federal de São Paulo; FERNANDA SANTOS, Universidade Federal de São Paulo; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; ANA CONTI-SILVA, Universidade Estadual Paulista; URSZULA KRUPA-KOZAK, Polish Academy of Sciences; VANESSA CAPRILES, Universidade Federal de São Paulo. |
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Título: |
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Applied Sciences, v. 11, 8186, 2021. |
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DOI: |
https://doi.org/10.3390/app11178186 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet. MenosThis study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be ... Mostrar Tudo |
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Palavras-Chave: |
Multiple factor analysis; Sensory acceptance; Whole grains. |
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Thesagro: |
Farinha; Glúten; Pão; Sorghum Bicolor; Sorgo. |
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Thesaurus NAL: |
Gluten-free foods. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/225712/1/Defining-whole.pdf
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Marc: |
LEADER 02719naa a2200313 a 4500
001 2134068
005 2022-01-04
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/app11178186$2DOI
100 1 $aCENTENO, A. C. L.
245 $aDefining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread$ba factorial design approach.$h[electronic resource]
260 $c2021
520 $aThis study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet.
650 $aGluten-free foods
650 $aFarinha
650 $aGlúten
650 $aPão
650 $aSorghum Bicolor
650 $aSorgo
653 $aMultiple factor analysis
653 $aSensory acceptance
653 $aWhole grains
700 1 $aAGUIAR, E.
700 1 $aSANTOS, F.
700 1 $aQUEIROZ, V. A. V.
700 1 $aCONTI-SILVA, A.
700 1 $aKRUPA-KOZAK, U.
700 1 $aCAPRILES, V.
773 $tApplied Sciences$gv. 11, 8186, 2021.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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