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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo; Embrapa Unidades Centrais. |
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Data corrente: |
18/11/2019 |
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Data da última atualização: |
03/03/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SOARES, R. R. A.; VASCONCELOS, C. M.; OLIVEIRA, M. V. de; MINIM, V. P. R.; QUEIROZ, V. A. V.; BARROS, F. |
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Afiliação: |
Raquel Rainier Alves Soares, Universidade Federal de Viçosa - UFV/Departamento de Tecnologia de Alimentos; Christiane Mileib Vasconcelos, Universidade Vila Velha; Mariane Verônica de Oliveira, Universidade Federal de Viçosa - UFV/Departamento de Tecnologia de Alimentos; Valéria Paula Rodrigues Minim, Universidade Federal de Viçosa - UFV/Departamento de Tecnologia de Alimentos; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Frederico Barros, Universidade Federal de Viçosa - UFV/Departamento de Tecnologia de Alimentos. |
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Título: |
Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, v. 54, e01205, jan./dez. 2019. |
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Idioma: |
Inglês |
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Notas: |
Título em português: Digestibilidade do amido e aceitação sensorial de alimentos sem glúten preparados com farinha de sorgo com taninos. |
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Conteúdo: |
The objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products. |
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Palavras-Chave: |
Biscoitos tipo 'cookies'; Saúde humana; Savory fried pies. |
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Thesagro: |
Pastel; Sorghum Bicolor. |
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Thesaurus Nal: |
Cookies; Human health. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/204889/1/Starch-digestibility-and-sensory.pdf
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Marc: |
LEADER 02232naa a2200277 a 4500
001 2120777
005 2020-03-03
008 2019 bl uuuu u00u1 u #d
100 1 $aSOARES, R. R. A.
245 $aStarch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour.$h[electronic resource]
260 $c2019
500 $aTítulo em português: Digestibilidade do amido e aceitação sensorial de alimentos sem glúten preparados com farinha de sorgo com taninos.
520 $aThe objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products.
650 $aCookies
650 $aHuman health
650 $aPastel
650 $aSorghum Bicolor
653 $aBiscoitos tipo 'cookies'
653 $aSaúde humana
653 $aSavory fried pies
700 1 $aVASCONCELOS, C. M.
700 1 $aOLIVEIRA, M. V. de
700 1 $aMINIM, V. P. R.
700 1 $aQUEIROZ, V. A. V.
700 1 $aBARROS, F.
773 $tPesquisa Agropecuária Brasileira$gv. 54, e01205, jan./dez. 2019.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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