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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: |
24/02/2015 |
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Data da última atualização: |
27/09/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MORAES, E. A.; MARINELLI, R. da S.; LENQUISTE, S. A.; STEEL, C. J.; MENEZES, C. B. de; QUEIROZ, V. A. V.; MARÓSTICA JÚNIOR, M. R. |
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Afiliação: |
CICERO BESERRA DE MENEZES, CNPMS; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
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Título: |
Sorghum flour fractions: correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Food Chemistry, Essex, v. 180, p. 116-123, 2015. |
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DOI: |
10.1016/j.foodchem.2015.02.023 |
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Idioma: |
Inglês |
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Conteúdo: |
Nutrients composition, phenolic compounds, antioxidant activity and estimated glycemic index (EGI) were evaluated in sorghum bran (SB) and decorticated sorghum flour (DSF), obtained by a rice-polisher, as well as whole sorghum flour (WSF). Correlation between EGI and the studied parameters were determined. SB presented the highest protein, lipid, ash, b-glucan, total and insoluble dietary fiber contents; and the lowest non-resistant and total starch contents. The highest carbohydrate and resistant starch contents were in DSF and WSF, respectively. Phenolic compounds and antioxidant activities were concentrated in SB. The EGI values were: DSF 84.5 ± 0.41; WSF 77.2 ± 0.33; and SB 60.3 ± 0.78. Phenolic compounds, specific flavonoids and antioxidant activities, as well as total, insoluble and soluble dietary fiber and b-glucans of sorghum flour samples were all negatively correlated to EGI. RS content was not correlated to EGI. |
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Palavras-Chave: |
Farelo de sorgo; Índice de hidrólise. |
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Thesagro: |
Sorghum bicolor. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01718naa a2200241 a 4500
001 2009595
005 2017-09-27
008 2015 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodchem.2015.02.023$2DOI
100 1 $aMORAES, E. A.
245 $aSorghum flour fractions$bcorrelations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index.$h[electronic resource]
260 $c2015
520 $aNutrients composition, phenolic compounds, antioxidant activity and estimated glycemic index (EGI) were evaluated in sorghum bran (SB) and decorticated sorghum flour (DSF), obtained by a rice-polisher, as well as whole sorghum flour (WSF). Correlation between EGI and the studied parameters were determined. SB presented the highest protein, lipid, ash, b-glucan, total and insoluble dietary fiber contents; and the lowest non-resistant and total starch contents. The highest carbohydrate and resistant starch contents were in DSF and WSF, respectively. Phenolic compounds and antioxidant activities were concentrated in SB. The EGI values were: DSF 84.5 ± 0.41; WSF 77.2 ± 0.33; and SB 60.3 ± 0.78. Phenolic compounds, specific flavonoids and antioxidant activities, as well as total, insoluble and soluble dietary fiber and b-glucans of sorghum flour samples were all negatively correlated to EGI. RS content was not correlated to EGI.
650 $aSorghum bicolor
653 $aFarelo de sorgo
653 $aÍndice de hidrólise
700 1 $aMARINELLI, R. da S.
700 1 $aLENQUISTE, S. A.
700 1 $aSTEEL, C. J.
700 1 $aMENEZES, C. B. de
700 1 $aQUEIROZ, V. A. V.
700 1 $aMARÓSTICA JÚNIOR, M. R.
773 $tFood Chemistry, Essex$gv. 180, p. 116-123, 2015.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
26/10/2022 |
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Data da última atualização: |
17/12/2022 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
COMETTANT-RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GOTTSCHALK, L. M. F.; SANTIAGO, M. C. P. de A. |
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Afiliação: |
RAÚL COMETTANT-RABANAL, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; DAVY WILLIAM HIDALGO CHÁVEZ, UFRRJ; LEDA MARIA FORTES GOTTSCHALK, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA. |
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Título: |
Bioactive compounds of gluten-free whole and wheat breads. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2., 2022, Tecnologia e inovação em pauta: desafios na indústria de cereais e panificação. Anais... Sete Lagoas: Universidade Federal de São João del-Rei, 2022. 4 p. |
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DOI: |
10.29327/cbcp2022.517790 |
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Idioma: |
Inglês |
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Notas: |
Evento online. 15 a 19 agosto 2022. CBCP. |
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Conteúdo: |
Whole grains of sorghum, maize, and parboiled rice were used to produce functional flours processed by twin-screw extrusion cooking, then, they were used in gluten-free bread (GFBs) to compare with whole and refined wheat breads (control 1 and control 2 respectively). The breads were evaluated for total phenolic compounds (TPC), antioxidant capacity (ABTS+ ), total condensed tannins (TCT) and phenolic acid profile (PAs) by high performance liquid chromatography. The sorghum and sorghum-corn (1:1) breads, despite being processed by extrusion and baking, showed high amounts of TCT and ABTS+ cation scavenging capacity when against control 2. In addition, high PAs retention and high antioxidant capacity (ABTS+ ) were found in GFBs such as sorghum (protocatechuic, 4-hydroxybenzoic, vanillic, caffeic, and chlorogenic), sorghum corn blend (pcoumaric and ferulic) and multicereal bread (synaptic acid). This could evidence the extrusion process facilitated the release of TPC and PAs that are bonded to the whole grain bran, through membrane softening and shear mechanisms. However, TPC retentions were similar between GFBs and whole wheat bread, due to the predominant phenolic acids in whole wheat bread such as catechin (flavonoid) and synaptic acids. |
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Palavras-Chave: |
DATEM; Egg; Extruded flours; HPMC; Multigrain. |
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Thesaurus NAL: |
Food technology; Phenolic acids. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02272nam a2200277 a 4500
001 2147780
005 2022-12-17
008 2022 bl uuuu u00u1 u #d
024 7 $a10.29327/cbcp2022.517790$2DOI
100 1 $aCOMETTANT-RABANAL, R.
245 $aBioactive compounds of gluten-free whole and wheat breads.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2., 2022, Tecnologia e inovação em pauta: desafios na indústria de cereais e panificação. Anais... Sete Lagoas: Universidade Federal de São João del-Rei, 2022. 4 p.$c2022
500 $aEvento online. 15 a 19 agosto 2022. CBCP.
520 $aWhole grains of sorghum, maize, and parboiled rice were used to produce functional flours processed by twin-screw extrusion cooking, then, they were used in gluten-free bread (GFBs) to compare with whole and refined wheat breads (control 1 and control 2 respectively). The breads were evaluated for total phenolic compounds (TPC), antioxidant capacity (ABTS+ ), total condensed tannins (TCT) and phenolic acid profile (PAs) by high performance liquid chromatography. The sorghum and sorghum-corn (1:1) breads, despite being processed by extrusion and baking, showed high amounts of TCT and ABTS+ cation scavenging capacity when against control 2. In addition, high PAs retention and high antioxidant capacity (ABTS+ ) were found in GFBs such as sorghum (protocatechuic, 4-hydroxybenzoic, vanillic, caffeic, and chlorogenic), sorghum corn blend (pcoumaric and ferulic) and multicereal bread (synaptic acid). This could evidence the extrusion process facilitated the release of TPC and PAs that are bonded to the whole grain bran, through membrane softening and shear mechanisms. However, TPC retentions were similar between GFBs and whole wheat bread, due to the predominant phenolic acids in whole wheat bread such as catechin (flavonoid) and synaptic acids.
650 $aFood technology
650 $aPhenolic acids
653 $aDATEM
653 $aEgg
653 $aExtruded flours
653 $aHPMC
653 $aMultigrain
700 1 $aCARVALHO, C. W. P. de
700 1 $aASCHERI, J. L. R.
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aGOTTSCHALK, L. M. F.
700 1 $aSANTIAGO, M. C. P. de A.
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Embrapa Agroindústria de Alimentos (CTAA) |
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