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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 Milho e Sorgo. |
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Data corrente: |
19/08/2022 |
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Data da última atualização: |
10/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
QUEIROZ, V. A. V.; DIZLEK, H.; BARROS, F. A. R. de; TARDIN, F. D.; FIGUEIREDO, J. E. F.; AWIKA, J. M. |
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Afiliação: |
VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; HALEF DIZLEK, Texas A&M University; FREDERICO AUGUSTO RIBEIRO DE BARROS, Universidade Federal de Viçosa; FLAVIO DESSAUNE TARDIN, CNPMS; JOSE EDSON FONTES FIGUEIREDO, CNPMS; JOSEPH M. AWIKA, Texas A&M University. |
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Título: |
Baking process effects and combined cowpea flour and sorghum bran on functional properties of gluten-free cookies. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Plant Foods for Human Nutrition, v. 77, p. 552-559, 2022. |
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DOI: |
https://doi.org/10.1007/s11130-022-01002-0 |
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Idioma: |
Inglês |
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Conteúdo: |
Gluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less healthy, and have a high cost. Sorghum and cowpea are gluten-free grains with high levels of phenolic compounds (PC) and a low cost. Their phenolic profle is structurally diferent; thus, the blend of both can provide synergistic/complementary health benefts to the fnal product. This study analyzed the efect of baking process and the blend of cowpea four (CP) and sorghum bran (SB) on the levels of PC, resistant starch (RS), neutral detergent fber (NDF), and antioxidant capacity (AC) of gluten-free cookies. Eleven rice or cowpea cookie formulations were made with or without white sorghum bran (WSB) or black sorghum bran (BSB). Baking increased the extractability of PC, AC, and the NDF of almost all formulations. The PC and AC were, respectively, about twice and 3?5 times higher in cookies containing BSB compared to the others. There was a minor efect of WSB on the PC and AC. Although there were losses, the retention of RS of cookies after the baking process was between 49.8 and 92.7%. Sorghum bran has excellent potential for use as a functional ingredient in healthy food production. The combined CP and SB have great potential to improve the nutritional and functional properties of gluten-free products, especially the PC, RS, and NDF contents. MenosGluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less healthy, and have a high cost. Sorghum and cowpea are gluten-free grains with high levels of phenolic compounds (PC) and a low cost. Their phenolic profle is structurally diferent; thus, the blend of both can provide synergistic/complementary health benefts to the fnal product. This study analyzed the efect of baking process and the blend of cowpea four (CP) and sorghum bran (SB) on the levels of PC, resistant starch (RS), neutral detergent fber (NDF), and antioxidant capacity (AC) of gluten-free cookies. Eleven rice or cowpea cookie formulations were made with or without white sorghum bran (WSB) or black sorghum bran (BSB). Baking increased the extractability of PC, AC, and the NDF of almost all formulations. The PC and AC were, respectively, about twice and 3?5 times higher in cookies containing BSB compared to the others. There was a minor efect of WSB on the PC and AC. Although there were losses, the retention of RS of cookies after the baking process was between 49.8 and 92.7%. Sorghum bran has excellent potential for use as a functional ingredient in healthy food production. The combined CP and SB have great potential to improve the nutritional and functional properties of gluten-free products, especially the PC, RS, and NDF co... Mostrar Tudo |
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Palavras-Chave: |
Composto bioativo; Cozimento. |
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Thesagro: |
Antioxidante; Biscoito; Farelo; Farinha; Glúten; Sorgo. |
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Thesaurus Nal: |
Antioxidants; Baking; Bioactive compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02446naa a2200325 a 4500
001 2145588
005 2022-11-10
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s11130-022-01002-0$2DOI
100 1 $aQUEIROZ, V. A. V.
245 $aBaking process effects and combined cowpea flour and sorghum bran on functional properties of gluten-free cookies.$h[electronic resource]
260 $c2022
520 $aGluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less healthy, and have a high cost. Sorghum and cowpea are gluten-free grains with high levels of phenolic compounds (PC) and a low cost. Their phenolic profle is structurally diferent; thus, the blend of both can provide synergistic/complementary health benefts to the fnal product. This study analyzed the efect of baking process and the blend of cowpea four (CP) and sorghum bran (SB) on the levels of PC, resistant starch (RS), neutral detergent fber (NDF), and antioxidant capacity (AC) of gluten-free cookies. Eleven rice or cowpea cookie formulations were made with or without white sorghum bran (WSB) or black sorghum bran (BSB). Baking increased the extractability of PC, AC, and the NDF of almost all formulations. The PC and AC were, respectively, about twice and 3?5 times higher in cookies containing BSB compared to the others. There was a minor efect of WSB on the PC and AC. Although there were losses, the retention of RS of cookies after the baking process was between 49.8 and 92.7%. Sorghum bran has excellent potential for use as a functional ingredient in healthy food production. The combined CP and SB have great potential to improve the nutritional and functional properties of gluten-free products, especially the PC, RS, and NDF contents.
650 $aAntioxidants
650 $aBaking
650 $aBioactive compounds
650 $aAntioxidante
650 $aBiscoito
650 $aFarelo
650 $aFarinha
650 $aGlúten
650 $aSorgo
653 $aComposto bioativo
653 $aCozimento
700 1 $aDIZLEK, H.
700 1 $aBARROS, F. A. R. de
700 1 $aTARDIN, F. D.
700 1 $aFIGUEIREDO, J. E. F.
700 1 $aAWIKA, J. M.
773 $tPlant Foods for Human Nutrition$gv. 77, p. 552-559, 2022.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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| Registros recuperados : 91 | |
| 11. |  | CARVALHO, A. V.; SECCADIO, L. L.; SANTOS, N. S.; CAMPOS, E. F. A.; ASSIS, G. T. Avaliação da aceitação de "chips" de mandioca submetidos a diferentes pré-tratamentos. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 8., 2009, Campinas. Ciência de alimentos no mundo globalizado: novos desafios, novas perspectivas. Campinas: Unicamp, 2009. 1 CD-ROM.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 12. | | CAMPOS, E.; SOARES, N. D.; NOGUEIRA, T.; SIQUEIRA, K. B.; MORAES, E. Análise dos sentimentos expressos na rede social Twitter em relação ao queijo. In: WORKSHOP DE INICIAÇÃO CIENTÍFICA DA EMBRAPA GADO DE LEITE, 25., 2021, Juiz de Fora. Anais... Juiz de Fora: Embrapa Gado de Leite, 2021. (Embrapa Gado de Leite. Documentos, 261).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Gado de Leite. |
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| 14. | | NOGUEIRA, T.; SOARES, N. D.; CAMPOS, E.; SIQUEIRA, K. B.; GOLIATT, P. C. Análise exploratória de leite e derivados mais comentados no Twitter e Google Trends. In: WORKSHOP DE INICIAÇÃO CIENTÍFICA DA EMBRAPA GADO DE LEITE, 25., 2021, Juiz de Fora. Anais... Juiz de Fora: Embrapa Gado de Leite, 2021. (Embrapa Gado de Leite. Documentos, 261).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Gado de Leite. |
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| 15. | | CAMPOS, E. T.; RAMOS, S. R. R.; CARVALHO, H. W. L. de. Avaliação do conjunto de acessos da coleção de trabalho de variedades tradicionais de abóbora para características quantitativas da polpa. Magistra, Cruz das Almas, v. 25, n. especial, p. 162-163, nov. 2013. Anais do 1º Simpósio da Rede de Recursos Genéticos Vegetais do Nordeste (I RGVNE), Cruz das Almas, nov. 2013.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Tabuleiros Costeiros. |
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| 16. | | CAMPOS, E. M. B.; GOMES, C. B.; COUTO, M. E. O. Avaliação de resistência de genótipos de pimenta-vermelha (Capsicum spp.) a Meloidogyne incognita e M. javanica. In: CONGRESSO BRASILEIRO DE FITOPATOLOGIA, 41., 2008, Belo Horizonte. Fitopatologia: novos horizontes.Tropical Plant Pathology, Brasília, DF, v. 33, S263 , ago. 2008. Suplemento dos Resumos do 41 Congresso Brasileiro de Fitopatologia, Belo Horizonte, 2008.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Clima Temperado. |
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| 17. | | VERGARA FILHO, O.; TOSTO, S. G.; CAMPOS, E. M. G.; LIMA, W. Avaliacao das perdas economicas nas culturas da soja (Glycine max) e milho (Zea mays L.), decorrentes de praticas tecnologicas inadequadas, com enfase no manejo do solo. In: CONGRESSO BRASILEIRO DE CIENCIA DO SOLO, 26., 1997. Rio de Janeiro, RJ. Resumos... Rio de Janeiro: Sociedade Brasileira de Ciencia do Solo, 1997. p.415.| Biblioteca(s): Embrapa Solos. |
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| 18. | | CARVALHO, A. V.; CAMPOS, E. F. A.; SANTOS, N. S.; SILVA, P. A.; ARAÚJO, S. S. Avaliação pós-colheita de bananas da cv. caipira. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 8., 2009, Campinas. Ciência de alimentos no mundo globalizado: novos desafios, novas perspectivas. Campinas: Unicamp, 2009. 1 CD-ROM.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| Registros recuperados : 91 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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