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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
08/11/2022 |
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Data da última atualização: |
08/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA, L. de L. de; ORLANDIN, L. C. de; AGUIAR, L. A. de; QUEIROZ, V. A. V.; ZANDONADI, R. P.; BOTELHO, R. B. A.; FIGUEIREDO, L. F. de A. |
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Afiliação: |
LÍVIA DE LACERDA DE OLIVEIRA, Universidade de Brasília; LÍCIA CAMARGO DE ORLANDIN, Universidade de Brasília; LORENA ANDRADE DE AGUIAR, Universidade de Brasília; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; RENATA PUPPIN ZANDONADI, Universidade de Brasília; RAQUEL BRAZ ASSUNÇÃO BOTELHO, Universidade de Brasília; LÚCIO FLÁVIO DE ALENCAR FIGUEIREDO, Universidade de Brasília. |
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Título: |
Gluten-free sorghum pasta: composition and sensory evaluation with different sorghum hybrids. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Foods, v. 11, 3124, 2022. |
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DOI: |
https://doi.org/10.3390/foods11193124 |
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Idioma: |
Inglês |
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Conteúdo: |
Although whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA?FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SAN and GRA, associated with disliking in antioxidant-rich GFPa, could be improved by milling process adjustments. Increasing the SS proportion and SWE with flavors can contribute to the balance between liking and nutritional advantages. MenosAlthough whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA?FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SA... Mostrar Tudo |
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Thesagro: |
Alimento; Amido; Antioxidante; Glúten; Sorgo. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1148101/1/Gluten-free-sorghum-pasta-composition-and-sensory-evaluation.pdf
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Marc: |
LEADER 02497naa a2200265 a 4500
001 2148101
005 2022-11-08
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/foods11193124$2DOI
100 1 $aOLIVEIRA, L. de L. de
245 $aGluten-free sorghum pasta$bcomposition and sensory evaluation with different sorghum hybrids.$h[electronic resource]
260 $c2022
520 $aAlthough whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA?FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SAN and GRA, associated with disliking in antioxidant-rich GFPa, could be improved by milling process adjustments. Increasing the SS proportion and SWE with flavors can contribute to the balance between liking and nutritional advantages.
650 $aAlimento
650 $aAmido
650 $aAntioxidante
650 $aGlúten
650 $aSorgo
700 1 $aORLANDIN, L. C. de
700 1 $aAGUIAR, L. A. de
700 1 $aQUEIROZ, V. A. V.
700 1 $aZANDONADI, R. P.
700 1 $aBOTELHO, R. B. A.
700 1 $aFIGUEIREDO, L. F. de A.
773 $tFoods$gv. 11, 3124, 2022.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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| Registros recuperados : 9 | |
| 2. |  | MAGALHAES, J. V. de; DAMASCENO, C. B.; MENEZES, C. B. de; GUIMARAES, C. T.; FIGUEIREDO, L. F. de A.; CARNEIRO, A. A.; SCHAFFERT, R. E. Biotecnologia na cultura do sorgo. In: CANÇADO, G. M. de A.; LONDE, L. N. (Ed.). Biotecnologia aplicada à agropecuária. Caldas: EPAMIG, 2012. p. 557-592.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 3. | | OLIVEIRA, L. de L. de; OLIVEIRA, G. T. de; ALENCAR, E. R. de; QUEIROZ, V. A. V.; FIGUEIREDO, L. F. de A. Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads. LWT. Food Science and Technology, 153, 112407, 2022.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Milho e Sorgo. |
|  |
| 4. | | OLIVEIRA, L. de L. de; ORLANDIN, L. C. de; AGUIAR, L. A. de; QUEIROZ, V. A. V.; ZANDONADI, R. P.; BOTELHO, R. B. A.; FIGUEIREDO, L. F. de A. Gluten-free sorghum pasta: composition and sensory evaluation with different sorghum hybrids. Foods, v. 11, 3124, 2022.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 5. | | GUIMARAES, L. A.; MOTA, A. P. Z.; ARAUJO, A. C. G.; FIGUEIREDO, L. F. de A.; PEREIRA, B. M.; SARAIVA, M. A. de P.; SILVA, R. B.; DANCHIN, E. G. J.; GUIMARAES, P. M.; BRASILEIRO, A. C. M. Genome-wide analysis of expansin superfamily in wild Arachis discloses a stress-responsive expansin-like B gene. Plant Molecular Biology, v. 94, p. 79-96, 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 7. | | MILLER, R. N. G.; PASSOS, M. A. N.; IMEDIATO, F. L.; CRUZ, V. O.; TEIXEIRA, C. de C.; FIGUEIREDO, L. F. de A.; MARTINS, N. F.; TOGAWA, R. C.; COSTA, M. M. do C.; SILVA JUNIOR, O. B. da; PAPPAS JUNIOR, G. J. Keynote: understanding plant immunity: transcriptome profiling in Musa-pathogen interactions using next generation sequencing. In: PROMUSA SYMPOSIUM, 2011, Salvador. Bananas and plantains: toward sustainable global production and improved uses: abstracts. [Montepellier.]: [Bioversity International, 2011. p. 116-117.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 8. | | PASSOS, M. A. N.; CRUZ, V. de O.; EMEDIATO, F. L.; TEIXEIRA, C. de C.; SOUZA JR. M. L T.; MATSUMOTO, T.; AZEVEDO, V. C. R.; FERREIRA, C. F.; AMORIM, E. P.; FIGUEIREDO, L. F. de A.; MARTINS, N. F.; CAVALCANTE, M. de J. B.; BAURENS, F.-C.; SILVA JUNIOR, O. B. da; PAPPAS JUNIOR, G. J.; PIGNOLET, L.; ABADIE, C.; CIAMPI, A. Y.; PIFFANELLI, P.; MILLER, R. N. G. Development of expressed sequence tag and EST-SSR marker resources for Musa acuminata. AOB Plants, 2012. (Open Access).| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 4 |
| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 9. | | PASSOS, M. A. N.; CRUZ, V. de O.; EMEDIATO, F. L.; TEIXEIRA, C. de C.; SOUZA JUNIOR, M. T.; MATSUMOTO, T.; AZEVEDO, V. C. R.; FERREIRA, C. F.; AMORIM, E. P.; FIGUEIREDO, L. F. de A.; MARTINS, N. F.; CAVALCANTE, M. de J. B.; BAURENS, F. C.; SILVA JUNIOR, O. B. da; PAPPAS JUNIOR, G. J.; PIGNOLET, L.; ABADIE, C.; CIAMPI, A. Y.; PIFFANELLI, P.; MILLER, R. N. G. Development of expressed sequence tag and expressed sequence tag-simple sequence repeat marker resources for Musa acuminata. AoB Plants, 2012.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 4 |
| Biblioteca(s): Embrapa Acre; Embrapa Mandioca e Fruticultura; Embrapa Recursos Genéticos e Biotecnologia. |
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| Registros recuperados : 9 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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