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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 Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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Data corrente: |
09/06/2025 |
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Data da última atualização: |
09/06/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
TELES, A. G.; SILVA, W. A. da; MENEZES, C. B. de; CARLOS, L. de A.; GONÇALVES, A. C. A.; CARVALHO, C. W. P. de; DIZLEK, H.; QUEIROZ, V. A. V. |
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Afiliação: |
ALEXANDRE GONÇALVES TELES, UNIVERSIDADE FEDERAL DE SÃO JOÃO DEL-REI; WASHINGTON AZEVÊDO DA SILVA, UNIVERSIDADE FEDERAL DE SÃO JOÃO DEL-REI; CICERO BESERRA DE MENEZES, CNPMS; LANAMAR DE ALMEIDA CARLOS, UNIVERSIDADE FEDERAL DE SÃO JOÃO DEL-REI; ALINE CRISTINA ARRUDA GONÇALVES, UNIVERSIDADE FEDERAL DE SÃO JOÃO DEL-REI; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; HALEF DIZLEK, OSMANIYE KORKUT ATA UNIVERSITY; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
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Título: |
Processes applied to whole sorghum flour: effects on technological, antioxidant and sensory properties of gluten-free cakes. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Journal of Food Measurement and Characterization, 2025. |
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DOI: |
https://doi.org/10.1007/s11694-025-03358-8 |
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Idioma: |
Inglês |
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Notas: |
First online. |
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Conteúdo: |
Although a variety of gluten-free products based on sorghum flour have been developed in Brazil, the sensory attributes of some of these products, can still be improved. Thus, the aim of this study was to apply different pretreatments (roasting, cooking, extrusion) to sorghum flour and evaluate their effect on improving the technological and sensory properties of gluten-free sorghum cakes. As bioactive compounds can be affected by treatments, antioxidant properties were also evaluated. Five cake formulations were produced with BRS305 whole sorghum flours: raw (RSF), toasted (TSF), a blend of toasted and raw (RTSF), cooked (CSF) and extruded (ESF), and a control made with raw rice flour. The formulation containing RSF stood out from the others, exhibiting greater height, less firmness (greater softness), lightest color (among sorghum formulations), greater sensory acceptance and purchase intention, besides higher antioxidant capacity (AC), total phenolic compounds (TPC) and 3-deoxyanthocyanidins contents. The CSF and ESF formulations presented the worst results in almost all characteristics. TSF and RTSF cakes also showed high AC (>93%) and TPC (>84%) retentions, even after undergoing two thermal processes (roasting and baking). CSF retained, respectively, 29.2 and 51.6% of AC and TPC, highlighting that the moist heat degrades sorghum bioactive compounds. Thus, pretreatments used in sorghum flour promoted losses in the antioxidant properties of gluten-free cakes and did not improve their physical and sensory characteristics. Therefore, RSF remained the best option for the development of this product, since it involves fewer processing steps, in addition to lower energy expenditure and preparation time. MenosAlthough a variety of gluten-free products based on sorghum flour have been developed in Brazil, the sensory attributes of some of these products, can still be improved. Thus, the aim of this study was to apply different pretreatments (roasting, cooking, extrusion) to sorghum flour and evaluate their effect on improving the technological and sensory properties of gluten-free sorghum cakes. As bioactive compounds can be affected by treatments, antioxidant properties were also evaluated. Five cake formulations were produced with BRS305 whole sorghum flours: raw (RSF), toasted (TSF), a blend of toasted and raw (RTSF), cooked (CSF) and extruded (ESF), and a control made with raw rice flour. The formulation containing RSF stood out from the others, exhibiting greater height, less firmness (greater softness), lightest color (among sorghum formulations), greater sensory acceptance and purchase intention, besides higher antioxidant capacity (AC), total phenolic compounds (TPC) and 3-deoxyanthocyanidins contents. The CSF and ESF formulations presented the worst results in almost all characteristics. TSF and RTSF cakes also showed high AC (>93%) and TPC (>84%) retentions, even after undergoing two thermal processes (roasting and baking). CSF retained, respectively, 29.2 and 51.6% of AC and TPC, highlighting that the moist heat degrades sorghum bioactive compounds. Thus, pretreatments used in sorghum flour promoted losses in the antioxidant properties of gluten-free cakes and did not i... Mostrar Tudo |
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Palavras-Chave: |
Alimento funcional. |
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Thesagro: |
Alimentação; Alimento; Composto Fenólico; Glúten; Sorgo. |
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Thesaurus Nal: |
Functional foods; Gluten-free foods; Phenolic compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02761naa a2200337 a 4500
001 2176508
005 2025-06-09
008 2025 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s11694-025-03358-8$2DOI
100 1 $aTELES, A. G.
245 $aProcesses applied to whole sorghum flour$beffects on technological, antioxidant and sensory properties of gluten-free cakes.$h[electronic resource]
260 $c2025
500 $aFirst online.
520 $aAlthough a variety of gluten-free products based on sorghum flour have been developed in Brazil, the sensory attributes of some of these products, can still be improved. Thus, the aim of this study was to apply different pretreatments (roasting, cooking, extrusion) to sorghum flour and evaluate their effect on improving the technological and sensory properties of gluten-free sorghum cakes. As bioactive compounds can be affected by treatments, antioxidant properties were also evaluated. Five cake formulations were produced with BRS305 whole sorghum flours: raw (RSF), toasted (TSF), a blend of toasted and raw (RTSF), cooked (CSF) and extruded (ESF), and a control made with raw rice flour. The formulation containing RSF stood out from the others, exhibiting greater height, less firmness (greater softness), lightest color (among sorghum formulations), greater sensory acceptance and purchase intention, besides higher antioxidant capacity (AC), total phenolic compounds (TPC) and 3-deoxyanthocyanidins contents. The CSF and ESF formulations presented the worst results in almost all characteristics. TSF and RTSF cakes also showed high AC (>93%) and TPC (>84%) retentions, even after undergoing two thermal processes (roasting and baking). CSF retained, respectively, 29.2 and 51.6% of AC and TPC, highlighting that the moist heat degrades sorghum bioactive compounds. Thus, pretreatments used in sorghum flour promoted losses in the antioxidant properties of gluten-free cakes and did not improve their physical and sensory characteristics. Therefore, RSF remained the best option for the development of this product, since it involves fewer processing steps, in addition to lower energy expenditure and preparation time.
650 $aFunctional foods
650 $aGluten-free foods
650 $aPhenolic compounds
650 $aAlimentação
650 $aAlimento
650 $aComposto Fenólico
650 $aGlúten
650 $aSorgo
653 $aAlimento funcional
700 1 $aSILVA, W. A. da
700 1 $aMENEZES, C. B. de
700 1 $aCARLOS, L. de A.
700 1 $aGONÇALVES, A. C. A.
700 1 $aCARVALHO, C. W. P. de
700 1 $aDIZLEK, H.
700 1 $aQUEIROZ, V. A. V.
773 $tJournal of Food Measurement and Characterization, 2025.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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| Registros recuperados : 9 | |
| 2. |  | HOSKEN, B. O.; GONELLI, A. G.; ALMEIDA, P. A. A.; SILVA, M. R.; RIBEIRO, J. B.; HUNGARO, H. M. Development and evaluation of molecular methodology based on polymerase on chain reaction(PCR) for identification of Campylobacter spp. In artisanal minas Cheese. In: INTERNATIONAL SYMPOSIUM ON MICROBIOLOGY AND BIOTECHNOLOGY, 4.; CONGRESSO BRASILEIRO DE MICROBIOLOGIA AGROPECUÁRIA, AGRÍCOLA E AMBIENTAL, 2., 2018, Viçosa. Abstracts... Viçosa, MG: Universidade Federal de Viçosa, 2018. p. 74.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Gado de Leite. |
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| 3. | | NEDER, T. F. S.; ALMEIDA, P. A. A.; HOSKEN, B. O.; ARCURI, E. F.; VICENTINI, N. M.; PIRES, M. de F. A.; RIBEIRO, J. B. Geração de um banco de impressões digitais de DNA (DNA fingerprint) de bactérias do ácido lático isoladas ao longo do processo de fabricação e maturação de queijos artesanais do município de Alagoa, Minas Gerais. In: WORKSHOP DE INICIAÇÃO CIENTÍFICA DA EMBRAPA GADO DE LEITE, 21., 2018, Juiz de Fora. Anais... Juiz de Fora: Embrapa Gado de Leite, 2018. (Embrapa Gado de Leite. Documentos, 226).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Gado de Leite. |
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| 4. | | HOSKEN, B.; BRITO, M. A. V. P. e; REIS, D. R. de L.; SOUZA, G. N. de; ALMEIDA, P.; MACHADO, M. A.; SILVA, M. R.; RIBEIRO, J. B. Investigação da resistência à eritromicina em linhagens de Streptococcus agalactiae isoladas de casos de mastite bovina. In: CONGRESSO BRASILEIRO DE QUALIDADE DO LEITE, 7., 2017, Curitiba. Anais... Curitiba: Conselho Brasileiro de Qualidade do Leite, 2017.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Gado de Leite. |
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| 5. | | LIMA, P. P. A.; HOSKEN, B. O.; GONÇALVES, A. G.; ALMEIDA, P. A. A.; RIBEIRO, J. B.; HUNGARO, H. M.; SILVA, M. R. Padronização de PCR Multiplex para detecção direta e diferenciação de espécies de Campylobacter em Queijo Minas Artesanal. In: WORKSHOP DE INICIAÇÃO CIENTÍFICA DA EMBRAPA GADO DE LEITE, 23., 2019, Juiz de Fora. Anais... Juiz de Fora: Embrapa Gado de Leite, 2019. (Embrapa Gado de Leite. Documentos, 234). 5 p.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Gado de Leite. |
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| 6. | | PENA, J. L.; ALMEIDA, P. A. A.; HOSKEN, B. de O.; BRITO, M. A. V. P. e; MARTINS, M. L.; SOUZA, G. N. de; SILVA, M. R.; RIBEIRO, J. B. Caracterização fenotípica e genotípica de linhagens de Streptococcus agalactiae resistentes à gentamicina isoladas de amostras de leite bovino. In: CONGRESSO BRASILEIRO DE QUALIDADE DO LEITE, 7., 2017, Curitiba. Anais... Curitiba: Conselho Brasileiro de Qualidade do Leite, 2017.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Gado de Leite. |
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| 7. | | HOSKEN, B. de O.; ALMEIDA, P. A. A.; BRITO, M. A. V. P. e; REIS, D. R. de L.; MENDONCA, L. C.; SOUZA, G. N. de; MACHADO, M. A.; RIBEIRO, J. B.; SILVA, M. R. Caracterização fenotípica e genotípica da resistência à eritromicina em linhagens de Streptococcus agalactiae isoladas de amostras de leite bovino em Minas Gerais. In: WORKSHOP DE INICIAÇÃO CIENTÍFICA DA EMBRAPA GADO DE LEITE, 20., 2017, Juiz de Fora. Anais... Juiz de Fora: Embrapa Gado de Leite, 2017. (Embrapa Gado de Leite. Documentos, 211).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Gado de Leite. |
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| 8. | | FERREIRA, R. K.; PARMA, M. L. G.; HOSKEN, B. de O.; ALMEIDA, P. A. A.; GONCALVES, R. B.; MENEZES, L. D. M.; SILVA, M. R.; M. R. RODARTE; RIBEIRO, J. B. Isolamento de bactérias láticas de Queijo Minas Artesanal produzidos em cinco microrregiões de Minas Gerais. In: WORKSHOP DE INICIAÇÃO CIENTÍFICA DA EMBRAPA GADO DE LEITE, 21., 2018, Juiz de Fora. Anais... Juiz de Fora: Embrapa Gado de Leite, 2018. (Embrapa Gado de Leite. Documentos, 226).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Gado de Leite. |
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| Registros recuperados : 9 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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