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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/03/2021 |
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Data da última atualização: |
31/03/2021 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ASCHERI, J. L. R.; CHÁVEZ, D. W. H.; CARVALHO, C. W. P. de; MARTINS, I, B. A.; DELIZA, R.; SÁ, D. de G. C. F. de; QUEIROZ, V. A. V. |
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Afiliação: |
JOSE LUIS RAMIREZ ASCHERI, CTAA; DAVY W. H. CHÁVEZ, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; INAYARA B. A. MARTINS, UFRRJ; ROSIRES DELIZA, CTAA; DANIELA DE GRANDI C FREITAS DE SA, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
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Título: |
Consumer's perception of sorghum for the development of a whole grain beverage. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
In: ICC INTERNATIONAL CEREAL AND BREAD CONGRESS, 16., 2021, Online conference. Book of Abstracts. Viena: International Association for Cereal Science and Technology, 2021. p. 154. |
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Idioma: |
Inglês |
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Notas: |
Poster. Session 6. Wholegrains, their definition and utilisation in foods. P. 6.1. ICBC2021. |
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Conteúdo: |
Sorghum is often used in animal feed, therefore sorghum whole grains have high bioactive compounds and fiber content. Its use in the human diet requires the development of products that attend the consumer´s needs and preferences. The aim was to interpret the consumers’ perception of sorghum, as well as to evaluate the potential of extrusion and different sorghum genotypes for a soluble beverage. Taking into account that sorghum is not used in most countries, the consumer perception of this seed was investigated using word association method, applying online questionnaire. In parallel, six sorghum genotypes were investigated. In whole grains, chemical composition, condensed tannins (CT), total phenolic compound (TPC), antioxidant capacity (AC) and resistant starch (RS) were analyzed. They were ground and processed by thermoplastic extrusion to develop soluble beverage and their wettability, dispersibility and the sensory characterization of the beverages were evaluated. The answers obtained in word association were divided into two groups: No food restriction people (NFR) and food restriction people (FR). The category “unknown” presented highest percentage of mention to both groups. |
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Palavras-Chave: |
Extrusion cooking; Wholemeal; Word association. |
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Thesagro: |
Cocção; Extrusão; Tecnologia de Alimento. |
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Thesaurus Nal: |
Extrusion; Food technology. |
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Categoria do assunto: |
-- |
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Marc: |
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001 2131008
005 2021-03-31
008 2021 bl uuuu u00u1 u #d
100 1 $aASCHERI, J. L. R.
245 $aConsumer's perception of sorghum for the development of a whole grain beverage.$h[electronic resource]
260 $aIn: ICC INTERNATIONAL CEREAL AND BREAD CONGRESS, 16., 2021, Online conference. Book of Abstracts. Viena: International Association for Cereal Science and Technology, 2021. p. 154.$c2021
500 $aPoster. Session 6. Wholegrains, their definition and utilisation in foods. P. 6.1. ICBC2021.
520 $aSorghum is often used in animal feed, therefore sorghum whole grains have high bioactive compounds and fiber content. Its use in the human diet requires the development of products that attend the consumer´s needs and preferences. The aim was to interpret the consumers’ perception of sorghum, as well as to evaluate the potential of extrusion and different sorghum genotypes for a soluble beverage. Taking into account that sorghum is not used in most countries, the consumer perception of this seed was investigated using word association method, applying online questionnaire. In parallel, six sorghum genotypes were investigated. In whole grains, chemical composition, condensed tannins (CT), total phenolic compound (TPC), antioxidant capacity (AC) and resistant starch (RS) were analyzed. They were ground and processed by thermoplastic extrusion to develop soluble beverage and their wettability, dispersibility and the sensory characterization of the beverages were evaluated. The answers obtained in word association were divided into two groups: No food restriction people (NFR) and food restriction people (FR). The category “unknown” presented highest percentage of mention to both groups.
650 $aExtrusion
650 $aFood technology
650 $aCocção
650 $aExtrusão
650 $aTecnologia de Alimento
653 $aExtrusion cooking
653 $aWholemeal
653 $aWord association
700 1 $aCHÁVEZ, D. W. H.
700 1 $aCARVALHO, C. W. P. de
700 1 $aMARTINS, I, B. A.
700 1 $aDELIZA, R.
700 1 $aSÁ, D. de G. C. F. de
700 1 $aQUEIROZ, V. A. V.
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Embrapa Agroindústria de Alimentos (CTAA) |
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