Data/hora: 11/06/2024 02:18:48

Biblioteca(s): | Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo.
Data corrente: | 11/01/2017
Data da última atualização: | 11/04/2017
Autoria: | ANUNCIAÇÃO, P. C.; CARDOSO, L. DE M.; GOMES, J. V. P.; DELLA LUCIA, C. M.; CARVALHO, C. W. P. de; GALDEANO, M. C.; QUEIROZ, V. A. V.; ALFENAS, R. DE C. G.; MARTINO, H. S. D.; PINHEIRO-SANT'ANA, H. M.
Afiliação: | Pamella Cristine Anunciação, UFV; Leandro de Morais Cardoso, UFJF; Jaqueline Vieira Piovesana Gomes, UFV; Ceres Mattos Della Lucia, UFV; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; MELICIA CINTIA GALDEANO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Rita de Cássia Gonçalves Alfenas, UFV; Hércia Stampini Duarte Martino, UFV; Helena Maria Pinheiro-Sant’Ana, UFV.
Título: | Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content.
Ano de publicação: | 2017
Fonte/Imprenta: | Food Chemistry, n. 221, p. 984-989, 2017.
ISSN: | 0308-8146
Idioma: | Inglês
Conteúdo: | The sensory acceptance and the content of bioactive compounds of whole-sorghum and whole-wheat breakfast cereals were compared. Sensory acceptance was assessed using the Food Action Rating Scale. 3-Deoxyanthocyanidins, flavones and flavanones were determined by high-performance liquid chromatography (HPLC) with diode array detection, and vitamin E by HPLC with fluorescence detection. Total phenolics and antioxidant activity were determined by spectrophotometry. The sorghum breakfast cereal had better sensory acceptance (70.6%) than wheat breakfast cereal (41.18%). Sorghum had higher 3-deoxyanthocyanidin content (100% higher), total phenolic compounds (98.2% higher) and antioxidant activity (87.9% higher) than wheat breakfast cereal. Flavones and flavanones were not detected in both breakfast cereals. Total vitamin E content was 78.6% higher in wheat than in sorghum breakfast cereal. Thus, consumption of whole sorghum breakfast cereal should be encouraged, since it had good sensory acceptance and is a source of bioactive compounds that can promote benefits to human health.
Palavras-Chave: | Breakfast cereal.
Thesagro: | Flavonoide; Sorghum bicolor; Tocoferol.
Thesaurus Nal: | flavonoids; tocopherols.

Categoria do assunto:

Q Alimentos e Nutrição Humana
X Pesquisa, Tecnologia e Engenharia

Registro original: | Embrapa Agroindústria de Alimentos (CTAA)

Exemplares:

CNPMS - (27591-1) - UPC - AP - DD -  -  -  - DIS
CTAA - (13549-1) - UPC - AP - DD -  -  -  - DIS