Data/hora: 04/06/2024 12:25:35

Biblioteca(s): | Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo.
Data corrente: | 12/08/2021
Data da última atualização: | 12/08/2021
Autoria: | CHÁVEZ, D. W. H.; ASCHERI, J. L. R.; CARVALHO, C. W. P. de; BERNARDO, C. O.; DELIZA, R.; SÁ, D. de G. C. F. de; TELES, A. S. C.; QUEIROZ, V. A. V.
Afiliação: | DAVY WILLIAM HIDALGO CHÁVEZ, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTIANY OLIVEIRA BERNARDO, UFRRJ; ROSIRES DELIZA, CTAA; DANIELA DE GRANDI C FREITAS DE SA, CTAA; ALINE SOARES CASCAES TELES, UFRJ; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS.
Título: | Physicochemical properties, characteristics, and consumer acceptance of whole grain sorghum expanded extrudates.
Ano de publicação: | 2021
Fonte/Imprenta: | Journal of Food Processing and Preservation, 2021, 00 e 15837.
Páginas: | 13 p.
Idioma: | Inglês
Conteúdo: | The objective of this work was to study how six sorghum genotypes affected the production of whole grain expanded snacks using extrusion cooking and to evaluate their physicochemical properties, sensory characteristics, and consumer acceptance. The chemical composition and antioxidant capacity of raw flours from whole grains were evaluated. Sectional expansion index, paste viscosity, and texture (hardness and crispness) analyses as well as acceptance tests and check-all-that-apply questions were conducted on the extrudates. White pericarp sorghum extrudates presented the highest sectional expansion and sensory acceptance, and were negatively cor-related to total phenolic compounds and antioxidant capacity. Sorghums with tannins had the highest antioxidant capacity but the lowest values of sensory acceptance. The combination of different sorghum genotypes could be used to produce a final product with good antioxidant capacity and acceptability.
Palavras-Chave: | Expanded snacks; Sorghum genotypes.
Thesagro: | Alimentação; Farinha; Genótipo; Sorgo.
Thesaurus Nal: | Grain sorghum.

Categoria do assunto:

Q Alimentos e Nutrição Humana
X Pesquisa, Tecnologia e Engenharia

Registro original: | Embrapa Agroindústria de Alimentos (CTAA)

Exemplares:

CTAA - (15197-1) - UPC - AP - DD -  -  -  - DIS
CNPMS - (29577-1) - UPC - AP - DD -  -  -  - DIS