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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
02/07/2019 |
Data da última atualização: |
14/10/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
BERNARDO, C. O.; ASCHERI, J. L. R.; CARVALHO, C. W. P. de; HIDALGO CHÁVEZ, D. W.; MARTINS, I. B. A.; DELIZA, R.; SÁ, D. de G. C. F. de; QUEIROZ, V. A. V. |
Afiliação: |
Cristiany Oliveira Bernardo, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; Davy William Hidalgo Chávez, UFRRJ; Inayara Beatriz Araújo Martins, UFRRJ; ROSIRES DELIZA, CTAA; DANIELA DE GRANDI C FREITAS DE SA, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
Título: |
Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers' perception of sorghum and cereal beverage using word association. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Journal of Cereal Science, London, v. 89, 102793, p. 1-9. 2019. |
DOI: |
doi.org/10.1016/j.jcs.2019.102793 |
Idioma: |
Inglês |
Conteúdo: |
Sorghum is a cereal containing many bioactive compounds; however, its use for the human diet requires the development of products that attend the consumer's needs and preferences. Six sorghum genotypes of different colors were analyzed to develop a new beverage. The whole grains were analyzed for their chemical composition, condensed tannins (CT), total phenolic compounds (TPC), antioxidant capacity (AC) and resistant starch (RS). After grinding they were and processed by thermoplastic extrusion to develop a soluble beverage and their wettability, dispersibility, bulk and absolute density were evaluated. Sorghum is poorly used directly in the human diet; therefore, consumer perception of sorghum was investigated, as well as the sensory characterization of the beverages. Brown sorghum presented the highest CT, TPC, AC and RS. Powder from red sorghum presented the highest wettability and sensory acceptance, whereas, powder from white sorghum had the lowest absolute density, wettability, dispersibility and sensory acceptance. Additionally, sensory acceptance presented positive Pearson's correlation with good rehydration characteristics, and the residual bitter taste was directly correlated with AC. Finally, people with food restrictions (i.e. intolerances, allergies, veganism among others) considered sorghum as an alternative food, although they do not know this cereal. The unfamiliarity, the chemical properties and solubility properties all affected the sensory acceptance. |
Palavras-Chave: |
Bebidas solúveis; Drink; Multiple factor analysis; Propriedades sensoriais; Reidratação; Sorghum bicolor L; Sorgo extrusado; Wholemeal. |
Thesagro: |
Análise Organoléptica; Bebida; Cereal; Consumidor; Extrusão; Produto de Origem Vegetal; Sorgo; Tecnologia de Alimento. |
Thesaurus Nal: |
Extrusion; Food technology; Grain sorghum; Sensory evaluation; Vegetable consumption. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02963naa a2200469 a 4500 001 2110271 005 2020-10-14 008 2019 bl uuuu u00u1 u #d 024 7 $adoi.org/10.1016/j.jcs.2019.102793$2DOI 100 1 $aBERNARDO, C. O. 245 $aImpact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers' perception of sorghum and cereal beverage using word association.$h[electronic resource] 260 $c2019 520 $aSorghum is a cereal containing many bioactive compounds; however, its use for the human diet requires the development of products that attend the consumer's needs and preferences. Six sorghum genotypes of different colors were analyzed to develop a new beverage. The whole grains were analyzed for their chemical composition, condensed tannins (CT), total phenolic compounds (TPC), antioxidant capacity (AC) and resistant starch (RS). After grinding they were and processed by thermoplastic extrusion to develop a soluble beverage and their wettability, dispersibility, bulk and absolute density were evaluated. Sorghum is poorly used directly in the human diet; therefore, consumer perception of sorghum was investigated, as well as the sensory characterization of the beverages. Brown sorghum presented the highest CT, TPC, AC and RS. Powder from red sorghum presented the highest wettability and sensory acceptance, whereas, powder from white sorghum had the lowest absolute density, wettability, dispersibility and sensory acceptance. Additionally, sensory acceptance presented positive Pearson's correlation with good rehydration characteristics, and the residual bitter taste was directly correlated with AC. Finally, people with food restrictions (i.e. intolerances, allergies, veganism among others) considered sorghum as an alternative food, although they do not know this cereal. The unfamiliarity, the chemical properties and solubility properties all affected the sensory acceptance. 650 $aExtrusion 650 $aFood technology 650 $aGrain sorghum 650 $aSensory evaluation 650 $aVegetable consumption 650 $aAnálise Organoléptica 650 $aBebida 650 $aCereal 650 $aConsumidor 650 $aExtrusão 650 $aProduto de Origem Vegetal 650 $aSorgo 650 $aTecnologia de Alimento 653 $aBebidas solúveis 653 $aDrink 653 $aMultiple factor analysis 653 $aPropriedades sensoriais 653 $aReidratação 653 $aSorghum bicolor L 653 $aSorgo extrusado 653 $aWholemeal 700 1 $aASCHERI, J. L. R. 700 1 $aCARVALHO, C. W. P. de 700 1 $aHIDALGO CHÁVEZ, D. W. 700 1 $aMARTINS, I. B. A. 700 1 $aDELIZA, R. 700 1 $aSÁ, D. de G. C. F. de 700 1 $aQUEIROZ, V. A. V. 773 $tJournal of Cereal Science, London$gv. 89, 102793, p. 1-9. 2019.
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