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Registro Completo |
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
08/11/2022 |
Data da última atualização: |
08/11/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
OLIVEIRA, L. de L. de; ORLANDIN, L. C. de; AGUIAR, L. A. de; QUEIROZ, V. A. V.; ZANDONADI, R. P.; BOTELHO, R. B. A.; FIGUEIREDO, L. F. de A. |
Afiliação: |
LÍVIA DE LACERDA DE OLIVEIRA, Universidade de Brasília; LÍCIA CAMARGO DE ORLANDIN, Universidade de Brasília; LORENA ANDRADE DE AGUIAR, Universidade de Brasília; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; RENATA PUPPIN ZANDONADI, Universidade de Brasília; RAQUEL BRAZ ASSUNÇÃO BOTELHO, Universidade de Brasília; LÚCIO FLÁVIO DE ALENCAR FIGUEIREDO, Universidade de Brasília. |
Título: |
Gluten-free sorghum pasta: composition and sensory evaluation with different sorghum hybrids. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Foods, v. 11, 3124, 2022. |
DOI: |
https://doi.org/10.3390/foods11193124 |
Idioma: |
Inglês |
Conteúdo: |
Although whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA?FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SAN and GRA, associated with disliking in antioxidant-rich GFPa, could be improved by milling process adjustments. Increasing the SS proportion and SWE with flavors can contribute to the balance between liking and nutritional advantages. MenosAlthough whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA?FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SA... Mostrar Tudo |
Thesagro: |
Alimento; Amido; Antioxidante; Glúten; Sorgo. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1148101/1/Gluten-free-sorghum-pasta-composition-and-sensory-evaluation.pdf
|
Marc: |
LEADER 02497naa a2200265 a 4500 001 2148101 005 2022-11-08 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.3390/foods11193124$2DOI 100 1 $aOLIVEIRA, L. de L. de 245 $aGluten-free sorghum pasta$bcomposition and sensory evaluation with different sorghum hybrids.$h[electronic resource] 260 $c2022 520 $aAlthough whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA?FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SAN and GRA, associated with disliking in antioxidant-rich GFPa, could be improved by milling process adjustments. Increasing the SS proportion and SWE with flavors can contribute to the balance between liking and nutritional advantages. 650 $aAlimento 650 $aAmido 650 $aAntioxidante 650 $aGlúten 650 $aSorgo 700 1 $aORLANDIN, L. C. de 700 1 $aAGUIAR, L. A. de 700 1 $aQUEIROZ, V. A. V. 700 1 $aZANDONADI, R. P. 700 1 $aBOTELHO, R. B. A. 700 1 $aFIGUEIREDO, L. F. de A. 773 $tFoods$gv. 11, 3124, 2022.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Registro Completo
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
01/09/1997 |
Data da última atualização: |
23/07/2018 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
CORREA, L. A.; SILVA, A. F. da; VIANA, A. C.; MEDEIROS, J. B. de; RUAS, D. G. G. |
Afiliação: |
EMBRAPA-CNPMS. |
Título: |
Sistemas de produção de milho. |
Ano de publicação: |
1980 |
Fonte/Imprenta: |
In: REUNIÃO BRASILEIRA DE MILHO E SORGO, 13., 1980, Londrina. Coletânea de resumos. Londrina: IAPAR, 1980. p. 161. |
Páginas: |
p. 161 |
Idioma: |
Português |
Palavras-Chave: |
Maize; Production; Systems. |
Thesagro: |
Milho; Sistema de Produção; Zea Mays. |
Categoria do assunto: |
A Sistemas de Cultivo |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/46825/1/Sistemas-producao.pdf
|
Marc: |
LEADER 00671nam a2200229 a 4500 001 1476091 005 2018-07-23 008 1980 bl uuuu u00u1 u #d 100 1 $aCORREA, L. A. 245 $aSistemas de produção de milho.$h[electronic resource] 260 $aIn: REUNIÃO BRASILEIRA DE MILHO E SORGO, 13., 1980, Londrina. Coletânea de resumos. Londrina: IAPAR, 1980. p. 161.$c1980 300 $ap. 161 650 $aMilho 650 $aSistema de Produção 650 $aZea Mays 653 $aMaize 653 $aProduction 653 $aSystems 700 1 $aSILVA, A. F. da 700 1 $aVIANA, A. C. 700 1 $aMEDEIROS, J. B. de 700 1 $aRUAS, D. G. G.
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