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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
Data corrente: |
10/07/2018 |
Data da última atualização: |
04/09/2018 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
PAIVA, C. L.; QUEIROZ, V. A. V.; GARCIA, M. A. V. T.; CARVALHO, C. W. P. de. |
Afiliação: |
Caroline Liboreiro Paiva, Universidade Federal de Minas Gerais; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Maria Aparecida Vieira Teixeira Garcia, Universidade Federal de Minas Gerais; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
Título: |
Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Caderno de Ciências Agrárias, Belo Horizonte, v. 10, n. 1, p. 52-58, 2018. |
Idioma: |
Inglês |
Conteúdo: |
Cereal bars have been an excellent vehicle for delivering functional ingredients to food market. Researches has showed that sorghum is a great source of phenolic compounds. Besides, it is a gluten free cereal, therefore a potential ingredient to celiac diets. Thus, a cereal bar with popped sorghum, sorghum extrudates, cashew fiber and dehydrated banana was formulated. Sensory acceptability of this product was determined by two panels: one panel composed of celiac individuals and another by non-celiac subjects. The product shelf life was estimated by the acceptability limit methodology. After remained stored for 120 days under 25°C, the shelf life was estimated at 163 ± 52 days. The sensorial study has not found significant differences in relation to overall acceptability between celiac and non-celiac individuals. This study suggest that sorghum co-products could be used successfully as a food ingredient to develop new formulations of the gluten free cereal bars. |
Palavras-Chave: |
Celíaco; Desenvolvimento de produto; Teste hedônico. |
Thesagro: |
Alimento; Cereal; Composição Química; Glúten; Sorghum Bicolor; Vida de Prateleira. |
Thesaurus Nal: |
Sorghum bicolor subsp. bicolor. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/182437/1/Acceptability-study.pdf
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Marc: |
LEADER 01863naa a2200277 a 4500 001 2095082 005 2018-09-04 008 2018 bl uuuu u00u1 u #d 100 1 $aPAIVA, C. L. 245 $aAcceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability.$h[electronic resource] 260 $c2018 520 $aCereal bars have been an excellent vehicle for delivering functional ingredients to food market. Researches has showed that sorghum is a great source of phenolic compounds. Besides, it is a gluten free cereal, therefore a potential ingredient to celiac diets. Thus, a cereal bar with popped sorghum, sorghum extrudates, cashew fiber and dehydrated banana was formulated. Sensory acceptability of this product was determined by two panels: one panel composed of celiac individuals and another by non-celiac subjects. The product shelf life was estimated by the acceptability limit methodology. After remained stored for 120 days under 25°C, the shelf life was estimated at 163 ± 52 days. The sensorial study has not found significant differences in relation to overall acceptability between celiac and non-celiac individuals. This study suggest that sorghum co-products could be used successfully as a food ingredient to develop new formulations of the gluten free cereal bars. 650 $aSorghum bicolor subsp. bicolor 650 $aAlimento 650 $aCereal 650 $aComposição Química 650 $aGlúten 650 $aSorghum Bicolor 650 $aVida de Prateleira 653 $aCelíaco 653 $aDesenvolvimento de produto 653 $aTeste hedônico 700 1 $aQUEIROZ, V. A. V. 700 1 $aGARCIA, M. A. V. T. 700 1 $aCARVALHO, C. W. P. de 773 $tCaderno de Ciências Agrárias, Belo Horizonte$gv. 10, n. 1, p. 52-58, 2018.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Registros recuperados : 6 | |
4. | | VIEIRA, A. L. S.; DUARTE, G. B.; QUEIROZ, V. A. V.; CORREA, T. R.; SILVA, V. D. M.; ARAUJO, R. L. B. de; GARCIA, M. A. V. T.; FANTE, C. A. Caracterização do amido isolado de diferentes cultivares de sorgo (Sorghum bicolor L. Moench). Brazilian Journal of Development, v. 6, n. 5, p. 24704-24718, 2020.Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 5 |
Biblioteca(s): Embrapa Milho e Sorgo. |
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5. | | VIEIRA, A. L. S.; SOUSA, R. C. S. de; CORREIA, V. T. da V.; QUEIROZ, V. A. V.; SILVA, W. A. da; GARCIA, M. A. V. T.; ARAÚJO, R. L. B. de. Starch-based hyd.rogels: current status and applications in food Contribuciones a Las Ciencias Sociales, v. 16, n. 11, p. 28707-28727, 2023.Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 4 |
Biblioteca(s): Embrapa Milho e Sorgo. |
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6. | | TEIXEIRA, N. de C.; QUEIROZ, V. A. V.; ROCHA, M. C.; AMORIM, A. C. P.; SOARES, T. A.; MONTEIRO, M. A. M.; MENEZES, C. B. de; SCHAFFERT, R. E.; GARCIA, M. A. V. T.; JUNQUEIRA, R. G. Resistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypes. Food Chemistry, Essex, v. 197, p. 291-296, 2016.Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
Biblioteca(s): Embrapa Milho e Sorgo. |
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Registros recuperados : 6 | |
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