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| Registros recuperados : 7 | |
| Registros recuperados : 7 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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Data corrente: |
10/07/2018 |
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Data da última atualização: |
04/09/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 5 |
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Autoria: |
PAIVA, C. L.; QUEIROZ, V. A. V.; GARCIA, M. A. V. T.; CARVALHO, C. W. P. de. |
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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. |
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Título: |
Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Caderno de Ciências Agrárias, Belo Horizonte, v. 10, n. 1, p. 52-58, 2018. |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Celíaco; Desenvolvimento de produto; Teste hedônico. |
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Thesagro: |
Alimento; Cereal; Composição Química; Glúten; Sorghum Bicolor; Vida de Prateleira. |
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Thesaurus NAL: |
Sorghum bicolor subsp. bicolor. |
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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/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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