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 | Acesso ao texto completo restrito à biblioteca da Embrapa Milho e Sorgo. Para informações adicionais entre em contato com cnpms.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
19/08/2022 |
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Data da última atualização: |
10/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
QUEIROZ, V. A. V.; DIZLEK, H.; BARROS, F. A. R. de; TARDIN, F. D.; FIGUEIREDO, J. E. F.; AWIKA, J. M. |
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Afiliação: |
VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; HALEF DIZLEK, Texas A&M University; FREDERICO AUGUSTO RIBEIRO DE BARROS, Universidade Federal de Viçosa; FLAVIO DESSAUNE TARDIN, CNPMS; JOSE EDSON FONTES FIGUEIREDO, CNPMS; JOSEPH M. AWIKA, Texas A&M University. |
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Título: |
Baking process effects and combined cowpea flour and sorghum bran on functional properties of gluten-free cookies. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Plant Foods for Human Nutrition, v. 77, p. 552-559, 2022. |
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DOI: |
https://doi.org/10.1007/s11130-022-01002-0 |
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Idioma: |
Inglês |
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Conteúdo: |
Gluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less healthy, and have a high cost. Sorghum and cowpea are gluten-free grains with high levels of phenolic compounds (PC) and a low cost. Their phenolic profle is structurally diferent; thus, the blend of both can provide synergistic/complementary health benefts to the fnal product. This study analyzed the efect of baking process and the blend of cowpea four (CP) and sorghum bran (SB) on the levels of PC, resistant starch (RS), neutral detergent fber (NDF), and antioxidant capacity (AC) of gluten-free cookies. Eleven rice or cowpea cookie formulations were made with or without white sorghum bran (WSB) or black sorghum bran (BSB). Baking increased the extractability of PC, AC, and the NDF of almost all formulations. The PC and AC were, respectively, about twice and 3?5 times higher in cookies containing BSB compared to the others. There was a minor efect of WSB on the PC and AC. Although there were losses, the retention of RS of cookies after the baking process was between 49.8 and 92.7%. Sorghum bran has excellent potential for use as a functional ingredient in healthy food production. The combined CP and SB have great potential to improve the nutritional and functional properties of gluten-free products, especially the PC, RS, and NDF contents. MenosGluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less healthy, and have a high cost. Sorghum and cowpea are gluten-free grains with high levels of phenolic compounds (PC) and a low cost. Their phenolic profle is structurally diferent; thus, the blend of both can provide synergistic/complementary health benefts to the fnal product. This study analyzed the efect of baking process and the blend of cowpea four (CP) and sorghum bran (SB) on the levels of PC, resistant starch (RS), neutral detergent fber (NDF), and antioxidant capacity (AC) of gluten-free cookies. Eleven rice or cowpea cookie formulations were made with or without white sorghum bran (WSB) or black sorghum bran (BSB). Baking increased the extractability of PC, AC, and the NDF of almost all formulations. The PC and AC were, respectively, about twice and 3?5 times higher in cookies containing BSB compared to the others. There was a minor efect of WSB on the PC and AC. Although there were losses, the retention of RS of cookies after the baking process was between 49.8 and 92.7%. Sorghum bran has excellent potential for use as a functional ingredient in healthy food production. The combined CP and SB have great potential to improve the nutritional and functional properties of gluten-free products, especially the PC, RS, and NDF co... Mostrar Tudo |
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Palavras-Chave: |
Composto bioativo; Cozimento. |
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Thesagro: |
Antioxidante; Biscoito; Farelo; Farinha; Glúten; Sorgo. |
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Thesaurus Nal: |
Antioxidants; Baking; Bioactive compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02446naa a2200325 a 4500
001 2145588
005 2022-11-10
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s11130-022-01002-0$2DOI
100 1 $aQUEIROZ, V. A. V.
245 $aBaking process effects and combined cowpea flour and sorghum bran on functional properties of gluten-free cookies.$h[electronic resource]
260 $c2022
520 $aGluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less healthy, and have a high cost. Sorghum and cowpea are gluten-free grains with high levels of phenolic compounds (PC) and a low cost. Their phenolic profle is structurally diferent; thus, the blend of both can provide synergistic/complementary health benefts to the fnal product. This study analyzed the efect of baking process and the blend of cowpea four (CP) and sorghum bran (SB) on the levels of PC, resistant starch (RS), neutral detergent fber (NDF), and antioxidant capacity (AC) of gluten-free cookies. Eleven rice or cowpea cookie formulations were made with or without white sorghum bran (WSB) or black sorghum bran (BSB). Baking increased the extractability of PC, AC, and the NDF of almost all formulations. The PC and AC were, respectively, about twice and 3?5 times higher in cookies containing BSB compared to the others. There was a minor efect of WSB on the PC and AC. Although there were losses, the retention of RS of cookies after the baking process was between 49.8 and 92.7%. Sorghum bran has excellent potential for use as a functional ingredient in healthy food production. The combined CP and SB have great potential to improve the nutritional and functional properties of gluten-free products, especially the PC, RS, and NDF contents.
650 $aAntioxidants
650 $aBaking
650 $aBioactive compounds
650 $aAntioxidante
650 $aBiscoito
650 $aFarelo
650 $aFarinha
650 $aGlúten
650 $aSorgo
653 $aComposto bioativo
653 $aCozimento
700 1 $aDIZLEK, H.
700 1 $aBARROS, F. A. R. de
700 1 $aTARDIN, F. D.
700 1 $aFIGUEIREDO, J. E. F.
700 1 $aAWIKA, J. M.
773 $tPlant Foods for Human Nutrition$gv. 77, p. 552-559, 2022.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Registro |
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URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Agropecuária Oeste. |
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Data corrente: |
27/12/2021 |
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Data da última atualização: |
27/12/2021 |
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Tipo da produção científica: |
Comunicado Técnico/Recomendações Técnicas |
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Autoria: |
RICHETTI, A.; RETORE, M.; CECCON, G. |
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Afiliação: |
ALCEU RICHETTI, CPAO; MARCIANA RETORE, CPAO; GESSI CECCON, CPAO. |
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Título: |
Retorno econômico da inserção de Crotalaria ochroleuca na sucessão soja-milho safrinha. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Dourados: Embrapa Agropecuária Oeste, 2021. |
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Páginas: |
10 p. |
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Série: |
(Embrapa Agropecuária Oeste. Comunicado técnico, 266). |
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Idioma: |
Português |
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Conteúdo: |
A disponibilidade de sistemas de produção alternativos e diversificados é de fundamental importância para a viabilização de uma agricultura cada vez mais competitiva e sustentável. A configuração de um sistema de produção determina, além do resultado técnico, o resultado econômico a ser obtido |
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Thesagro: |
Agricultura Sustentável. |
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Categoria do assunto: |
A Sistemas de Cultivo |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/229679/1/COT-266-2021-CPAO.pdf
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Marc: |
LEADER 00857nam a2200169 a 4500
001 2138388
005 2021-12-27
008 2021 bl uuuu u0uu1 u #d
100 1 $aRICHETTI, A.
245 $aRetorno econômico da inserção de Crotalaria ochroleuca na sucessão soja-milho safrinha.$h[electronic resource]
260 $aDourados: Embrapa Agropecuária Oeste$c2021
300 $a10 p.
490 $a(Embrapa Agropecuária Oeste. Comunicado técnico, 266).
520 $aA disponibilidade de sistemas de produção alternativos e diversificados é de fundamental importância para a viabilização de uma agricultura cada vez mais competitiva e sustentável. A configuração de um sistema de produção determina, além do resultado técnico, o resultado econômico a ser obtido
650 $aAgricultura Sustentável
700 1 $aRETORE, M.
700 1 $aCECCON, G.
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Embrapa Agropecuária Oeste (CPAO) |
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