| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Milho e Sorgo. |
|
Data corrente: |
20/04/2020 |
|
Data da última atualização: |
30/04/2020 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
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. MenosThe 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 ... Mostrar Tudo |
|
Palavras-Chave: |
Alimento funcional. |
|
Thesagro: |
Antocianina; Laticínio; Sorgo; Tanino. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/212692/1/Greek-yogurt-added.pdf
|
|
Marc: |
LEADER 02320naa a2200265 a 4500
001 2121739
005 2020-04-30
008 2020 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.4067/S0717-75182020000200272$2DOI
100 1 $aOLIVEIRA, F. C. E de
245 $aGreek yogurt with added sorghum flours$bantioxidant potential and sensory acceptance.$h[electronic resource]
260 $c2020
520 $aThe 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.
650 $aAntocianina
650 $aLaticínio
650 $aSorgo
650 $aTanino
653 $aAlimento funcional
700 1 $aPONTES, J. P.
700 1 $aQUEIROZ, V. A. V.
700 1 $aRONCHETI, E. F. S.
700 1 $aDUTRA, V. L. M.
700 1 $aCORREIA, V. T. da V.
700 1 $aFERREIRA, A. A.
773 $tRevista Chilena de Nutricion$gv. 47, n. 2, p. 272-280, 2020.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Agropecuária Oeste. |
|
Data corrente: |
12/11/2014 |
|
Data da última atualização: |
12/11/2014 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
SILVA, M. S. da; SANTOS, S. A. dos; MARQUES, R. F.; MELO, T. S.; ALVES1, J. da S. R.; NEVES, R. P.; CONCENCO, G.; LIMA FILHO, O. F. de. |
|
Afiliação: |
MARCILEI SANTOS DA SILVA, GRADUANDA EM AGRONOMIA – FACULDADES ANHANGUERA DE DOURADOS; SABRINA ALVES DOS SANTOS, GRADUANDA EM BIOLOGIA – UNIGRAN; RODOLPHO FREIRE MARQUES, DOUTORANDO EM AGRONOMIA –UFGD; THAIS STRADIOTO MELO, GRADUANDA EM AGRONOMIA – FACULDADES ANHANGUERA DE DOURADOS; JANAINA DA SILVA RAMOS ALVES, GRADUANDA EM AGRONOMIA – FACULDADES ANHANGUERA DE DOURADOS; RAFAELA PETERSON NEVES, GRADUANDA EM AGRONOMIA – FACULDADES ANHANGUERA DE DOURADOS; GERMANI CONCENCO, CPAO; OSCAR FONTAO DE LIMA FILHO, CPAO. |
|
Título: |
Deficiências nutricionais reduzem o desempenho fisiológico inicial do sorgo sacarino. |
|
Ano de publicação: |
2014 |
|
Fonte/Imprenta: |
In: JORNADA DE INICIAÇÃO À PESQUISA DA EMBRAPA, 2014, Dourados. Resumos... Brasília, DF: Embrapa, 2014. 1 CD-ROM; JIPE 2014. |
|
ISBN: |
978-85-7035-366-5 |
|
Idioma: |
Português |
|
Palavras-Chave: |
Sorgo sacarino. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/111481/1/22-deficiencia-marcilei.pdf
|
|
Marc: |
LEADER 00721nam a2200205 a 4500
001 1999878
005 2014-11-12
008 2014 bl uuuu u00u1 u #d
020 $a978-85-7035-366-5
100 1 $aSILVA, M. S. da
245 $aDeficiências nutricionais reduzem o desempenho fisiológico inicial do sorgo sacarino.$h[electronic resource]
260 $aIn: JORNADA DE INICIAÇÃO À PESQUISA DA EMBRAPA, 2014, Dourados. Resumos... Brasília, DF: Embrapa, 2014. 1 CD-ROM; JIPE 2014.$c2014
653 $aSorgo sacarino
700 1 $aSANTOS, S. A. dos
700 1 $aMARQUES, R. F.
700 1 $aMELO, T. S.
700 1 $aALVES1, J. da S. R.
700 1 $aNEVES, R. P.
700 1 $aCONCENCO, G.
700 1 $aLIMA FILHO, O. F. de
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agropecuária Oeste (CPAO) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
