Data/hora: 06/06/2024 06:19:29

Biblioteca(s): 	Embrapa Milho e Sorgo.	
Data corrente: 	20/04/2020	
Data da última atualização: 	30/04/2020	
Autoria: 	OLIVEIRA, F. C. E de; PONTES, J. P.; QUEIROZ, V. A. V.; RONCHETI, E. F. S.; DUTRA, V. L. M.; CORREIA, V. T. da V.; FERREIRA, A. A.	
Afiliação: 	Fernanda Cristina Esteves de Oliveira, Centro Universitário Una; Jovana Pontelo Pontes, Universidade Federal de São João del Rei; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Elder Felipe Silva Roncheti, Instituto Federal do Pará - IFPA; Victor Luiz Melo Dutra, Universidade Federal de Minas Gerais; Vinícius Tadeu da Veiga Correia, Universidade Federal de Minas Gerais; Andreza Angélica Ferreira, Universidade Federal de Minas Gerais.	
Título: 	Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance.	
Ano de publicação: 	2020	
Fonte/Imprenta: 	Revista Chilena de Nutricion, v. 47, n. 2, p. 272-280, 2020.	
DOI: 	http://dx.doi.org/10.4067/S0717-75182020000200272	
Idioma: 	Espanhol	
Conteúdo: 	The aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501 (tannin-free). Five formulations were elaborated: 1) Control (without WSF); 2) 2% BR501; 3) 4% BR501; 4) 2% BRS305 and 5) 4% BRS305 and evaluated for antioxidant capacity, total anthocyanins, total phenols, condensed tannins, sensory acceptance and purchase intention. The 4% BRS305 formulation presented higher antioxidant properties, but lower sensory acceptance. No significant difference was observed for: color, flavor and overall acceptability between the control and 2% BR501; nor for texture and overall acceptability between the control and 4% BR501. Principal component analysis explained that all variables associated with antioxidant properties were positively correlated with the first major component (PC1:82.7%). The 2% and 4% BR501 formulations were more highly correlated with PC1 (92.7%), as well as the control in relation to sensorial characteristics. The addition of WSF BRS305 improved the antioxidant properties of yogurts and the addition of WSF BR501 did not interfere with the sensory acceptance of the formulations. The similarity of the sensory acceptance of the yogurt containing WSF from the BR 501 genotype to the control, opens perspectives for the insertion of sorghum in human food, using dairy products as suitable matrices, adding potential functionality to this type of product.	
Palavras-Chave: 	Alimento funcional.	
Thesagro: 	Antocianina; Laticínio; Sorgo; Tanino.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/212692/1/Greek-yogurt-added.pdf	
Registro original: 	Embrapa Milho e Sorgo (CNPMS)	
Exemplares: 	CNPMS - (29200-1) - UPC - AP - DD -  -  -  - DIS