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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; Embrapa Milho e Sorgo. |
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Data corrente: |
12/08/2021 |
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Data da última atualização: |
12/08/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CHÁVEZ, D. W. H.; ASCHERI, J. L. R.; CARVALHO, C. W. P. de; BERNARDO, C. O.; DELIZA, R.; SÁ, D. de G. C. F. de; TELES, A. S. C.; QUEIROZ, V. A. V. |
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Afiliação: |
DAVY WILLIAM HIDALGO CHÁVEZ, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTIANY OLIVEIRA BERNARDO, UFRRJ; ROSIRES DELIZA, CTAA; DANIELA DE GRANDI C FREITAS DE SA, CTAA; ALINE SOARES CASCAES TELES, UFRJ; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
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Título: |
Physicochemical properties, characteristics, and consumer acceptance of whole grain sorghum expanded extrudates. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, 2021, 00 e 15837. |
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Páginas: |
13 p. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to study how six sorghum genotypes affected the production of whole grain expanded snacks using extrusion cooking and to evaluate their physicochemical properties, sensory characteristics, and consumer acceptance. The chemical composition and antioxidant capacity of raw flours from whole grains were evaluated. Sectional expansion index, paste viscosity, and texture (hardness and crispness) analyses as well as acceptance tests and check-all-that-apply questions were conducted on the extrudates. White pericarp sorghum extrudates presented the highest sectional expansion and sensory acceptance, and were negatively cor-related to total phenolic compounds and antioxidant capacity. Sorghums with tannins had the highest antioxidant capacity but the lowest values of sensory acceptance. The combination of different sorghum genotypes could be used to produce a final product with good antioxidant capacity and acceptability. |
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Palavras-Chave: |
Expanded snacks; Sorghum genotypes. |
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Thesagro: |
Alimentação; Farinha; Genótipo; Sorgo. |
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Thesaurus Nal: |
Grain sorghum. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01838naa a2200301 a 4500
001 2133494
005 2021-08-12
008 2021 bl uuuu u00u1 u #d
100 1 $aCHÁVEZ, D. W. H.
245 $aPhysicochemical properties, characteristics, and consumer acceptance of whole grain sorghum expanded extrudates.$h[electronic resource]
260 $c2021
300 $a13 p.
520 $aThe objective of this work was to study how six sorghum genotypes affected the production of whole grain expanded snacks using extrusion cooking and to evaluate their physicochemical properties, sensory characteristics, and consumer acceptance. The chemical composition and antioxidant capacity of raw flours from whole grains were evaluated. Sectional expansion index, paste viscosity, and texture (hardness and crispness) analyses as well as acceptance tests and check-all-that-apply questions were conducted on the extrudates. White pericarp sorghum extrudates presented the highest sectional expansion and sensory acceptance, and were negatively cor-related to total phenolic compounds and antioxidant capacity. Sorghums with tannins had the highest antioxidant capacity but the lowest values of sensory acceptance. The combination of different sorghum genotypes could be used to produce a final product with good antioxidant capacity and acceptability.
650 $aGrain sorghum
650 $aAlimentação
650 $aFarinha
650 $aGenótipo
650 $aSorgo
653 $aExpanded snacks
653 $aSorghum genotypes
700 1 $aASCHERI, J. L. R.
700 1 $aCARVALHO, C. W. P. de
700 1 $aBERNARDO, C. O.
700 1 $aDELIZA, R.
700 1 $aSÁ, D. de G. C. F. de
700 1 $aTELES, A. S. C.
700 1 $aQUEIROZ, V. A. V.
773 $tJournal of Food Processing and Preservation, 2021, 00 e 15837.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 2 | |
| 1. |  | PEREIRA, J. de P.; ANDROCIOLI FILHO, A.; LEAL, A. C.; RAMOS, A. L. M. Consorciacao de seringueira e cafeeiro em fase terminal e o seu efeito na reducao do periodo de imaturidade do seringal. In: CONGRESSO BRASILEIRO SOBRE SISTEMAS AGROFLORESTAIS, 1.; ENCONTRO SOBRE SISTEMAS AGROFLORESTAIS NOS PAÍSES DO MERCOSUL, 1., 1994, Porto Velho. Anais. Colombo: EMBRAPA-CNPF, 1994. v. 2, p. 103-112. (EMBRAPA-CNPF. Documentos, 27).| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 2 | |
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