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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: |
20/10/2017 |
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Data da última atualização: |
07/02/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
QUEIROZ, V. A. V.; AGUIAR, A. da S.; MENEZES, C. B. de; CARVALHO, C. W. P. de; PAIVA, C. L.; FONSECA, P. C.; CONCEIÇÃO, R. R. P. da. |
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Afiliação: |
VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Aline da Silva Aguiar, Centro Universitário de Sete Lagoas - UNIFEMM; CICERO BESERRA DE MENEZES, CNPMS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; Caroline Liboreiro Paiva, Universidade Federal de Minas Gerais; Patrícia Costa Fonseca, Centro Universitario de Sete Lagoas - UNIFEMM; Renata Regina Pereira da Conceição, Universidade Federal de Minas Gerais. |
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Título: |
A low calorie and nutritive sorghum powdered drink mix: influence of tannin on the sensorial and functional properties. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Journal of Cereal Science, London, v. 79, p. 43-49, 2018. |
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DOI: |
10.1016/j.jcs.2017.10.001 |
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Idioma: |
Inglês |
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Notas: |
Publicado online em 4 out. 2017. |
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Conteúdo: |
Sorghum tannins are excellent antioxidants and may contribute to the health although their astringency is believed to be objectionable. This work aims to develop a low calorie and nutritive powdered drink mix with tannin-sorghum (PDT-3670) and tannin-free sorghum (PDTF-7064) extruded flours and to evaluate their sensorial, nutritional and functional properties. Both products were accepted on all attributes with acceptance from 70.9 to 93.2%. PDT-3670 had greater purchase intention than PDTF-7064 and better acceptability for flavor and overall acceptability. There was no difference in the aroma, texture and color acceptability between the two products. The antioxidant activity, phenols, tannins and anthocyanin contents were higher in the PDT-3670 powdered drink, having potential functional properties. Chemical analyzes indicated that both powdered formulates may be potential sources of fiber (7.9 e9.1 g/100 g) and proteins (18.5 g/100 g). The serving size dissolved in water had 126.5e128.3 kcal and dissolved in milk 214e215.18 kcal. The tannin did not negatively influence the acceptance of drinks, and improved their functional properties. This nutritive and low calorie sorghum powdered drink mix has potential to be introduced, especially, into the gluten-free food market and can bring health benefits to the consumers. |
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Palavras-Chave: |
Antioxidantes dietéticos; Condensed tannins; Dietary antioxidants; Produtos de sorgo; Sorghum bicolor L Moench; Sorghum products; Taninos Condensados. |
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Thesagro: |
Antioxidante; Bebida; Nutrição humana; Sorghum bicolor; Tanino. |
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Categoria do assunto: |
--
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02465naa a2200361 a 4500
001 2078355
005 2018-02-07
008 2018 bl uuuu u00u1 u #d
024 7 $a10.1016/j.jcs.2017.10.001$2DOI
100 1 $aQUEIROZ, V. A. V.
245 $aA low calorie and nutritive sorghum powdered drink mix$binfluence of tannin on the sensorial and functional properties.$h[electronic resource]
260 $c2018
500 $aPublicado online em 4 out. 2017.
520 $aSorghum tannins are excellent antioxidants and may contribute to the health although their astringency is believed to be objectionable. This work aims to develop a low calorie and nutritive powdered drink mix with tannin-sorghum (PDT-3670) and tannin-free sorghum (PDTF-7064) extruded flours and to evaluate their sensorial, nutritional and functional properties. Both products were accepted on all attributes with acceptance from 70.9 to 93.2%. PDT-3670 had greater purchase intention than PDTF-7064 and better acceptability for flavor and overall acceptability. There was no difference in the aroma, texture and color acceptability between the two products. The antioxidant activity, phenols, tannins and anthocyanin contents were higher in the PDT-3670 powdered drink, having potential functional properties. Chemical analyzes indicated that both powdered formulates may be potential sources of fiber (7.9 e9.1 g/100 g) and proteins (18.5 g/100 g). The serving size dissolved in water had 126.5e128.3 kcal and dissolved in milk 214e215.18 kcal. The tannin did not negatively influence the acceptance of drinks, and improved their functional properties. This nutritive and low calorie sorghum powdered drink mix has potential to be introduced, especially, into the gluten-free food market and can bring health benefits to the consumers.
650 $aAntioxidante
650 $aBebida
650 $aNutrição humana
650 $aSorghum bicolor
650 $aTanino
653 $aAntioxidantes dietéticos
653 $aCondensed tannins
653 $aDietary antioxidants
653 $aProdutos de sorgo
653 $aSorghum bicolor L Moench
653 $aSorghum products
653 $aTaninos Condensados
700 1 $aAGUIAR, A. da S.
700 1 $aMENEZES, C. B. de
700 1 $aCARVALHO, C. W. P. de
700 1 $aPAIVA, C. L.
700 1 $aFONSECA, P. C.
700 1 $aCONCEIÇÃO, R. R. P. da
773 $tJournal of Cereal Science, London$gv. 79, p. 43-49, 2018.
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