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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 Completo
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Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
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Data corrente: |
13/01/2009 |
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Data da última atualização: |
25/03/2009 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
CARVALHO, H. E. S.; VILLETH, G. R. C.; CARNEIRO, R. M. D.; ROCHA, T. L.; FRANCO, O. C.; GROSSI DE SÁ, M. F.; MEHTA, A. |
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Afiliação: |
H. E. S. Carvalho, UNB; G. R. C. Villeth, UNIP; Regina Maria Dechechi Gomes Carneiro, Embrapa Recursos Genéticos e Biotecnologia; Thales Lima Rocha, Embrapa Recursos Genéticos e Biotecnologia; O. C. Franco, UCB; Maria Fátima Grossi de Sa, Embrapa Recursos Genéticos e Biotecnologia; Ângela Mehta, Embrapa Recursos Genéticos e Biotecnologia. |
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Título: |
Análise proteômica de raizes de algodão suscetível e resistente a Meloidogyne incognita. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE GENÉTICA, 54., 2008, Salvador. Resumos... Salvador: SBG, 2008. |
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Páginas: |
p. 324. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Português |
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Notas: |
Apresentado também no: In: ENCONTRO DO TALENTO ESTUDANTIL DA EMBRAPA RECURSOS GENÉTICOS E BIOTECNOLOGIA, 13., 2008, Brasília, DF. Anais: resumos dos trabalhos. Brasília, DF: Embrapa Recursos Genéticos e Biotecnologia, 2008. Resumo 024. |
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Palavras-Chave: |
Expressão diferencial; Gossypium hersutum. |
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Thesagro: |
Espectrometria; Meloidogyne Incognita. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00999nam a2200241 a 4500
001 1190411
005 2009-03-25
008 2008 bl uuuu u01u1 u #d
100 1 $aCARVALHO, H. E. S.
245 $aAnálise proteômica de raizes de algodão suscetível e resistente a Meloidogyne incognita.
260 $aIn: CONGRESSO BRASILEIRO DE GENÉTICA, 54., 2008, Salvador. Resumos... Salvador: SBG$c2008
300 $ap. 324.$c1 CD-ROM.
500 $aApresentado também no: In: ENCONTRO DO TALENTO ESTUDANTIL DA EMBRAPA RECURSOS GENÉTICOS E BIOTECNOLOGIA, 13., 2008, Brasília, DF. Anais: resumos dos trabalhos. Brasília, DF: Embrapa Recursos Genéticos e Biotecnologia, 2008. Resumo 024.
650 $aEspectrometria
650 $aMeloidogyne Incognita
653 $aExpressão diferencial
653 $aGossypium hersutum
700 1 $aVILLETH, G. R. C.
700 1 $aCARNEIRO, R. M. D.
700 1 $aROCHA, T. L.
700 1 $aFRANCO, O. C.
700 1 $aGROSSI DE SÁ, M. F.
700 1 $aMEHTA, A.
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Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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