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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
09/11/2021 |
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Data da última atualização: |
09/11/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CORREIA, V. T. da V.; D'ANGELIS, D. F.; SANTOS, A. N. dos; RONCHETI, E. F. S.; QUEIROZ, V. A. V.; FIGUEIREDO, J. E. F.; SILVA, W. A. da; FERREIRA, A. A.; FANTE, C. A. |
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Afiliação: |
VINÍCIUS TADEU DA VEIGA CORREIA, Universidade Federal de Minas Gerais; DANIELLE FATIMA D'ANGELIS, Universidade Federal de Minas Gerais; AMANDA NERIS DOS SANTOS, Universidade Federal de Minas Gerais; ELDER FELIPE SILVA RONCHETI, Instituto Federal do Pará; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; JOSE EDSON FONTES FIGUEIREDO, CNPMS; WASHINGTON AZEVEDO DA SILVA, Universidade Federal de São João del-Rei; ANDREZA ANGÉLICA FERREIRA, Universidade Federal de Minas Gerais; CAMILA ARGENTA FANTE, Universidade Federal de Minas Gerais. |
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Título: |
Tannin-sorghum flours in cream cheese: physicochemical, antioxidant and sensory characterization. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
LWT. Food Science and Technology, v. 154, 112672, 2022. |
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DOI: |
https://doi.org/10.1016/j.lwt.2021.112672 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to develop and characterize the nutritional, antioxidant, and sensory properties of different cream cheese formulations added with raw or extruded BRS305 sorghum flours (SF) with brown pericarp and tannins. Five formulations were elaborated: (F0) cream cheese without SF (control); (RF1%) cream cheese with 1% of raw SF; (RF2%) cream cheese with 2% of raw SF; (EF1%) cream cheese with 1% of extruded SF; (EF2%) cream cheese with 2% extruded SF. There was significant variation (p < 0.05) concerning color among treatments, and the EF2% formulation was the darkest colored. Samples containing SF had higher protein and lower fat contents than the control. The antioxidant capacity, total phenolic, and condensed tannins contents were higher in RF2% and EF2%. The EF2% and RF2% samples showed the highest values for firmness (p < 0.05). The sensory parameters aroma and spreadability were not different (p > 0.05) among the products. Regarding flavor, overall impression, and purchase intention, the samples added with raw flour presented the best results, demonstrating that the presence of SF, did not influence the acceptance of the cream cheese. Therefore, adding raw or extruded BRS305 SF in cream cheese might be a nutritionally, technologically, and viable sensorial option. |
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Palavras-Chave: |
Descriptive test check-all-that-apply; Healthy food; Texture analysis. |
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Thesagro: |
Antioxidante; Farinha; Laticínio; Propriedade Físico-Química; Sorghum Bicolor; Sorgo; Tanino; Textura de Alimento. |
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Thesaurus Nal: |
Dairies. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/227560/1/Tannin-sorghum.pdf
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Marc: |
LEADER 02415naa a2200373 a 4500
001 2135938
005 2021-11-09
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.lwt.2021.112672$2DOI
100 1 $aCORREIA, V. T. da V.
245 $aTannin-sorghum flours in cream cheese$bphysicochemical, antioxidant and sensory characterization.$h[electronic resource]
260 $c2022
520 $aThis study aimed to develop and characterize the nutritional, antioxidant, and sensory properties of different cream cheese formulations added with raw or extruded BRS305 sorghum flours (SF) with brown pericarp and tannins. Five formulations were elaborated: (F0) cream cheese without SF (control); (RF1%) cream cheese with 1% of raw SF; (RF2%) cream cheese with 2% of raw SF; (EF1%) cream cheese with 1% of extruded SF; (EF2%) cream cheese with 2% extruded SF. There was significant variation (p < 0.05) concerning color among treatments, and the EF2% formulation was the darkest colored. Samples containing SF had higher protein and lower fat contents than the control. The antioxidant capacity, total phenolic, and condensed tannins contents were higher in RF2% and EF2%. The EF2% and RF2% samples showed the highest values for firmness (p < 0.05). The sensory parameters aroma and spreadability were not different (p > 0.05) among the products. Regarding flavor, overall impression, and purchase intention, the samples added with raw flour presented the best results, demonstrating that the presence of SF, did not influence the acceptance of the cream cheese. Therefore, adding raw or extruded BRS305 SF in cream cheese might be a nutritionally, technologically, and viable sensorial option.
650 $aDairies
650 $aAntioxidante
650 $aFarinha
650 $aLaticínio
650 $aPropriedade Físico-Química
650 $aSorghum Bicolor
650 $aSorgo
650 $aTanino
650 $aTextura de Alimento
653 $aDescriptive test check-all-that-apply
653 $aHealthy food
653 $aTexture analysis
700 1 $aD'ANGELIS, D. F.
700 1 $aSANTOS, A. N. dos
700 1 $aRONCHETI, E. F. S.
700 1 $aQUEIROZ, V. A. V.
700 1 $aFIGUEIREDO, J. E. F.
700 1 $aSILVA, W. A. da
700 1 $aFERREIRA, A. A.
700 1 $aFANTE, C. A.
773 $tLWT. Food Science and Technology$gv. 154, 112672, 2022.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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| Registros recuperados : 3 | |
| 1. |  | POLONINI, H. C.; BRAYNER, R; RAPOSO, N. R. B.; BRANDÃO, M. A. F.; MOUTON, L.; SIVRY, Y.; CARVALHO, W. A.; GERN, J. C.; BRANDAO, H. de M. Caracterização de micro e nanopartículas de titanato de bário para ensaios de toxicidade. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 8, 2014, Juiz de fora. Anais... São Carlos: Embrapa Instrumentação; Campo Grande: Embrapa Gado de Corte; Juiz de Fora: Embrapa Gado de Leite, 2014 p. 555-558| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Gado de Leite. |
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| 2. | | POLONINI, H. C.; BRANDAO, H. de M.; RAPOSO, N. R. B.; BRANDÃO, M. A. F.; MOUTON, L.; COUTÉ, A.; YÉPRÉMIAN, C.; SIVRY, Y.; BRAYNER, R. Size-dependent ecotoxicity of barium titanate particles: the case of Chlorella vulgaris green algae. Ecotoxicology, v. 24, p. 938-948, 2015.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Gado de Leite. |
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| 3. | | POLONINI, H. C.; BRANDAO, H. de M.; RAPOSO, N. R. B.; BRANDÃO, M. A. F.; MOUTON, L.; COUTÉ, A.; YEPREMIAN, C.; SIVRY, Y.; BRAYNER, R. Size-dependent toxicity of barium titanate to Chlorella vulgaris. In: INTERNATIONAL CONFERENCE ON SAFE PRODUCTION AND USE OF NANOMATERIALS, 4., 2014, Grenoble. Book of abstracts... Grenoble: [s.n.], 2014.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Gado de Leite. |
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| Registros recuperados : 3 | |
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