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Registro Completo |
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
06/10/2021 |
Data da última atualização: |
24/05/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
OLIVEIRA, L. de L. de; OLIVEIRA, G. T. de; ALENCAR, E. R. de; QUEIROZ, V. A. V.; FIGUEIREDO, L. F. de A. |
Afiliação: |
LÍVIA DE LACERDA DE OLIVEIRA, Universidade de Brasília; GUILHERME THEODORO DE OLIVEIRA, Universidade de Brasília; ERNANDES RODRIGUES DE ALENCAR, Universidade Federal de Viçosa; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; LÚCIO FLAVIO DE ALENCAR FIGUEIREDO, Universidade de Brasília. |
Título: |
Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
LWT. Food Science and Technology, 153, 112407, 2022. |
Idioma: |
Inglês |
Conteúdo: |
Physical, chemical, and antioxidant analysis of grain and flour of five sorghum hybrids with different pericarp color (brown, red, and white) and endosperm texture were conducted to prepare gluten-free bread. Specific volume, texture, and acceptance were assessed in the breads. All characteristics were correlated to identify the drivers of liking. Only the brown BRS 305 and 1167048 hybrids presented pigmented testa layer with higher total phenolic contents (TPC) and total condensed tannins (TAN). The former stood out for antioxidants (1493 mg/100 g of TPC, 609.9 mg/100 g of TAN). The negative effect of antioxidants and fibers on bread acceptance was highlighted. Red sorghum BRS 332 presented higher acceptance, besides an interesting content of antioxidants (218 mg/100 g of TPC and 21.4 mg/100 g of TAN). Proteins, carbohydrates, and soluble starch were drivers of liking. Their contents could be adjusted with other ingredients to improve formulations of higher antioxidant sorghum breads. |
Palavras-Chave: |
Acceptance drivers; Antioxidant foods; Flour trait; Grain diversity. |
Thesagro: |
Alimento; Amido; Antioxidante; Farinha; Glúten; Grão; Pão; Sorgo. |
Thesaurus Nal: |
Breads; Gluten-free foods. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/226747/1/Physical-chemical.pdf
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Marc: |
LEADER 01980naa a2200337 a 4500 001 2135097 005 2022-05-24 008 2022 bl uuuu u00u1 u #d 100 1 $aOLIVEIRA, L. de L. de 245 $aPhysical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads.$h[electronic resource] 260 $c2022 520 $aPhysical, chemical, and antioxidant analysis of grain and flour of five sorghum hybrids with different pericarp color (brown, red, and white) and endosperm texture were conducted to prepare gluten-free bread. Specific volume, texture, and acceptance were assessed in the breads. All characteristics were correlated to identify the drivers of liking. Only the brown BRS 305 and 1167048 hybrids presented pigmented testa layer with higher total phenolic contents (TPC) and total condensed tannins (TAN). The former stood out for antioxidants (1493 mg/100 g of TPC, 609.9 mg/100 g of TAN). The negative effect of antioxidants and fibers on bread acceptance was highlighted. Red sorghum BRS 332 presented higher acceptance, besides an interesting content of antioxidants (218 mg/100 g of TPC and 21.4 mg/100 g of TAN). Proteins, carbohydrates, and soluble starch were drivers of liking. Their contents could be adjusted with other ingredients to improve formulations of higher antioxidant sorghum breads. 650 $aBreads 650 $aGluten-free foods 650 $aAlimento 650 $aAmido 650 $aAntioxidante 650 $aFarinha 650 $aGlúten 650 $aGrão 650 $aPão 650 $aSorgo 653 $aAcceptance drivers 653 $aAntioxidant foods 653 $aFlour trait 653 $aGrain diversity 700 1 $aOLIVEIRA, G. T. de 700 1 $aALENCAR, E. R. de 700 1 $aQUEIROZ, V. A. V. 700 1 $aFIGUEIREDO, L. F. de A. 773 $tLWT. Food Science and Technology, 153, 112407, 2022.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Registros recuperados : 3 | |
1. | | OLIVEIRA, L. de L. de; OLIVEIRA, G. T. de; ALENCAR, E. R. de; QUEIROZ, V. A. V.; FIGUEIREDO, L. F. de A. Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads. LWT. Food Science and Technology, 153, 112407, 2022.Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
Biblioteca(s): Embrapa Milho e Sorgo. |
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2. | | PINELI, L. de L. de O.; CARVALHO, M. V. de; AGUIAR, L. A. de; OLIVEIRA, G. T. de; CELESTINO, S. M. C.; BOTELHO, R. B. A.; CHIARELLO, M. D. Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies. LWT - Food Science and Technology, v. 60, p. 50-55, 2015.Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
Biblioteca(s): Embrapa Cerrados. |
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3. | | PINELI, L. de L. de O.; AGUIAR, L. A. de; OLIVEIRA, G. T. de; BOLTELHO, R. B. A.; IBIAPINA, M. do D. F. P.; LIMA, H. C. de; COSTA, A. M. Use of baru (Brazilian Almond) waste from physical extraction of oil to produce gluten free cakes. Plant Foods for Human Nutrition, v. 70, n. 1, p. 50-55, Mar. 2015.Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
Biblioteca(s): Embrapa Cerrados. |
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Registros recuperados : 3 | |
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Nenhum registro encontrado para a expressão de busca informada. |
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