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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
06/09/2021 |
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Data da última atualização: |
04/01/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CENTENO, A. C. L.; AGUIAR, E.; SANTOS, F.; QUEIROZ, V. A. V.; CONTI-SILVA, A.; KRUPA-KOZAK, U.; CAPRILES, V. |
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Afiliação: |
ANA CAROLINA L. CENTENO, Universidade Federal de São Paulo; ETIENE AGUIAR, Universidade Federal de São Paulo; FERNANDA SANTOS, Universidade Federal de São Paulo; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; ANA CONTI-SILVA, Universidade Estadual Paulista; URSZULA KRUPA-KOZAK, Polish Academy of Sciences; VANESSA CAPRILES, Universidade Federal de São Paulo. |
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Título: |
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Applied Sciences, v. 11, 8186, 2021. |
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DOI: |
https://doi.org/10.3390/app11178186 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet. MenosThis study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be ... Mostrar Tudo |
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Palavras-Chave: |
Multiple factor analysis; Sensory acceptance; Whole grains. |
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Thesagro: |
Farinha; Glúten; Pão; Sorghum Bicolor; Sorgo. |
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Thesaurus Nal: |
Gluten-free foods. |
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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/225712/1/Defining-whole.pdf
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Marc: |
LEADER 02719naa a2200313 a 4500
001 2134068
005 2022-01-04
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/app11178186$2DOI
100 1 $aCENTENO, A. C. L.
245 $aDefining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread$ba factorial design approach.$h[electronic resource]
260 $c2021
520 $aThis study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet.
650 $aGluten-free foods
650 $aFarinha
650 $aGlúten
650 $aPão
650 $aSorghum Bicolor
650 $aSorgo
653 $aMultiple factor analysis
653 $aSensory acceptance
653 $aWhole grains
700 1 $aAGUIAR, E.
700 1 $aSANTOS, F.
700 1 $aQUEIROZ, V. A. V.
700 1 $aCONTI-SILVA, A.
700 1 $aKRUPA-KOZAK, U.
700 1 $aCAPRILES, V.
773 $tApplied Sciences$gv. 11, 8186, 2021.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agricultura Digital. Para informações adicionais entre em contato com cnptia.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agricultura Digital. |
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Data corrente: |
07/01/2013 |
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Data da última atualização: |
08/01/2020 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
NUNES, S. A.; COLABARDINI, J. E. M.; COLTRI, P. P.; ÁVILA, A. M. H. de; ROMANI, L. A. S.; TRAINA JÚNIOR, C.; TRAINA, A. J. M.; SOUSA, E. P. M. |
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Afiliação: |
SANTIAGO A. NUNES, ICMC/USP; JOSÉ E. M. COLABARDINI, ICMC/USP; PRISCILA P. COLTRI, Cepagri/Unicamp; ANA M. H. de ÁVILA, Cepagri/Unicamp; LUCIANA ALVIM SANTOS ROMANI, CNPTIA; CAETANO TRAINA JÚNIOR, ICMC/USP; AGMA J. M. TRAINA, ICMC/USP; ELAINE PARROS MACHADO SOUSA, ICMC/USP. |
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Título: |
ClimFractal Analyser: um ambiente de análise de séries temporais climáticas baseado em workflows. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
In: BRAZILIAN SYMPOSIUM ON DATABASES, 27., 2012, São Paulo. Proceedings... São Paulo: Sociedade Brasileira de Computação, 2012. |
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Páginas: |
p. 25-30. |
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Idioma: |
Inglês |
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Notas: |
SBBD 2012. |
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Conteúdo: |
Abstract. The climate changes of last ages shows that the analysis of climate data is a fundamental task, because these changes impact both social and economical. In this context, this work presents a tool that allows to perform several types of analysis considering the behavior variation of climate data. Also, this tool can use climate model data in a dynamic environment based on workflows. In this way, our tool helps the specialist to make decisions. |
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Palavras-Chave: |
Análise de séries temporais; Mudanças climáticas; Teoria dos fractais. |
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Thesagro: |
Meteorologia. |
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Thesaurus NAL: |
Climate change; Meteorology and climatology; Time series analysis. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01462nam a2200301 a 4500
001 1944258
005 2020-01-08
008 2012 bl uuuu u00u1 u #d
100 1 $aNUNES, S. A.
245 $aClimFractal Analyser$bum ambiente de análise de séries temporais climáticas baseado em workflows.$h[electronic resource]
260 $aIn: BRAZILIAN SYMPOSIUM ON DATABASES, 27., 2012, São Paulo. Proceedings... São Paulo: Sociedade Brasileira de Computação$c2012
300 $ap. 25-30.
500 $aSBBD 2012.
520 $aAbstract. The climate changes of last ages shows that the analysis of climate data is a fundamental task, because these changes impact both social and economical. In this context, this work presents a tool that allows to perform several types of analysis considering the behavior variation of climate data. Also, this tool can use climate model data in a dynamic environment based on workflows. In this way, our tool helps the specialist to make decisions.
650 $aClimate change
650 $aMeteorology and climatology
650 $aTime series analysis
650 $aMeteorologia
653 $aAnálise de séries temporais
653 $aMudanças climáticas
653 $aTeoria dos fractais
700 1 $aCOLABARDINI, J. E. M.
700 1 $aCOLTRI, P. P.
700 1 $aÁVILA, A. M. H. de
700 1 $aROMANI, L. A. S.
700 1 $aTRAINA JÚNIOR, C.
700 1 $aTRAINA, A. J. M.
700 1 $aSOUSA, E. P. M.
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Embrapa Agricultura Digital (CNPTIA) |
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