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 | Acesso ao texto completo restrito à biblioteca da Embrapa Milho e Sorgo. Para informações adicionais entre em contato com cnpms.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
02/07/2019 |
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Data da última atualização: |
24/01/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BERNARDO, C. O.; ASCHERI, J. L. R.; CARVALHO, C. W. P. de; CHÁVEZ, D. W. H.; MARTINS, I. B. A.; DELIZA, R.; SÁ, D. de G. C. F. de; QUEIROZ, V. A. V. |
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Afiliação: |
Cristiany Oliveira Bernardo, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; Davy William Hidalgo Chávez, UFRRJ; Inayara Beatriz Araújo Martins, UFRRJ; ROSIRES DELIZA, CTAA; DANIELA DE GRANDI C FREITAS DE SA, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
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Título: |
Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers' perception of sorghum and cereal beverage using word association. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Journal of Cereal Science, London, v. 89, article 102793, 2019. |
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DOI: |
doi.org/10.1016/j.jcs.2019.102793 |
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Idioma: |
Inglês |
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Conteúdo: |
Sorghum is a cereal containing many bioactive compounds; however, its use for the human diet requires the development of products that attend the consumer's needs and preferences. Six sorghum genotypes of different colors were analyzed to develop a new beverage. The whole grains were analyzed for their chemical composition, condensed tannins (CT), total phenolic compounds (TPC), antioxidant capacity (AC) and resistant starch (RS). After grinding they were and processed by thermoplastic extrusion to develop a soluble beverage and their wettability, dispersibility, bulk and absolute density were evaluated. Sorghum is poorly used directly in the human diet; therefore, consumer perception of sorghum was investigated, as well as the sensory characterization of the beverages. Brown sorghum presented the highest CT, TPC, AC and RS. Powder from red sorghum presented the highest wettability and sensory acceptance, whereas, powder from white sorghum had the lowest absolute density, wettability, dispersibility and sensory acceptance. Additionally, sensory acceptance presented positive Pearson's correlation with good rehydration characteristics, and the residual bitter taste was directly correlated with AC. Finally, people with food restrictions (i.e. intolerances, allergies, veganism among others) considered sorghum as an alternative food, although they do not know this cereal. The unfamiliarity, the chemical properties and solubility properties all affected the sensory acceptance. |
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Palavras-Chave: |
Bebidas solúveis; Drink; Multiple factor analysis; Propriedades sensoriais; Reidratação; Sorghum bicolor L; Sorgo extrusado; Wholemeal. |
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Thesagro: |
Análise Organoléptica; Bebida; Cereal; Consumidor; Extrusão; Produto de Origem Vegetal; Sorgo; Tecnologia de Alimento. |
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Thesaurus Nal: |
Extrusion; Food technology; Grain sorghum; Sensory evaluation; Vegetable consumption. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02958naa a2200469 a 4500
001 2110276
005 2020-01-24
008 2019 bl uuuu u00u1 u #d
024 7 $adoi.org/10.1016/j.jcs.2019.102793$2DOI
100 1 $aBERNARDO, C. O.
245 $aImpact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers' perception of sorghum and cereal beverage using word association.$h[electronic resource]
260 $c2019
520 $aSorghum is a cereal containing many bioactive compounds; however, its use for the human diet requires the development of products that attend the consumer's needs and preferences. Six sorghum genotypes of different colors were analyzed to develop a new beverage. The whole grains were analyzed for their chemical composition, condensed tannins (CT), total phenolic compounds (TPC), antioxidant capacity (AC) and resistant starch (RS). After grinding they were and processed by thermoplastic extrusion to develop a soluble beverage and their wettability, dispersibility, bulk and absolute density were evaluated. Sorghum is poorly used directly in the human diet; therefore, consumer perception of sorghum was investigated, as well as the sensory characterization of the beverages. Brown sorghum presented the highest CT, TPC, AC and RS. Powder from red sorghum presented the highest wettability and sensory acceptance, whereas, powder from white sorghum had the lowest absolute density, wettability, dispersibility and sensory acceptance. Additionally, sensory acceptance presented positive Pearson's correlation with good rehydration characteristics, and the residual bitter taste was directly correlated with AC. Finally, people with food restrictions (i.e. intolerances, allergies, veganism among others) considered sorghum as an alternative food, although they do not know this cereal. The unfamiliarity, the chemical properties and solubility properties all affected the sensory acceptance.
650 $aExtrusion
650 $aFood technology
650 $aGrain sorghum
650 $aSensory evaluation
650 $aVegetable consumption
650 $aAnálise Organoléptica
650 $aBebida
650 $aCereal
650 $aConsumidor
650 $aExtrusão
650 $aProduto de Origem Vegetal
650 $aSorgo
650 $aTecnologia de Alimento
653 $aBebidas solúveis
653 $aDrink
653 $aMultiple factor analysis
653 $aPropriedades sensoriais
653 $aReidratação
653 $aSorghum bicolor L
653 $aSorgo extrusado
653 $aWholemeal
700 1 $aASCHERI, J. L. R.
700 1 $aCARVALHO, C. W. P. de
700 1 $aCHÁVEZ, D. W. H.
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.
773 $tJournal of Cereal Science, London$gv. 89, article 102793, 2019.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Agrobiologia. |
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Data corrente: |
10/11/2009 |
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Data da última atualização: |
11/04/2023 |
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Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
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Autoria: |
SILVA, L. L. G. G.; RESENDE, A. S.; DIAS, P. F.; SOUTO, S. M.; AZEVEDO, B. C.; VIEIRA, M. S.; COLOMBARI, A. A.; TORRES, A. Q. A.; MATTA, P. M.; CAMPELLO, E. F. C.; FRANCO, A. A. |
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Afiliação: |
Lusimar Lamarte Gonzaga Galindo da Silva, Instituto de Pesquisas Jardim Botânico do Rio de janeiro; Alexander Silva de Resende, Embrapa Agrobiologia; Paulo Francisco Dias, Pesagro Rio; Sebastião Manhães Souto, Embrapa Agrobiologia; Bruno Campbell Azeved. |
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Título: |
Comportamento ingestivo diurno de novilhas mestiças em sistema silvipastoril em uma região tropical. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE SISTEMAS AGROFLORESTAIS, 7., 22 a 26 de junho de 2009, Luziânia, Goiás. [ Anais...]Goiânia: Sociedade Brasileira de Sistemas Agroflorestais, 2009. |
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Idioma: |
Português |
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Palavras-Chave: |
Alimentação animal; Sistema silvipastoril. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/598309/1/COMPORTAMENTO-INGESTIVO-DIURNO-DE-NOVILHAS.pdf
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Marc: |
LEADER 00853nam a2200241 a 4500
001 1598309
005 2023-04-11
008 2009 bl uuuu u00u1 u #d
100 1 $aSILVA, L. L. G. G.
245 $aComportamento ingestivo diurno de novilhas mestiças em sistema silvipastoril em uma região tropical.
260 $aIn: CONGRESSO BRASILEIRO DE SISTEMAS AGROFLORESTAIS, 7., 22 a 26 de junho de 2009, Luziânia, Goiás. [ Anais...]Goiânia: Sociedade Brasileira de Sistemas Agroflorestais$c2009
653 $aAlimentação animal
653 $aSistema silvipastoril
700 1 $aRESENDE, A. S.
700 1 $aDIAS, P. F.
700 1 $aSOUTO, S. M.
700 1 $aAZEVEDO, B. C.
700 1 $aVIEIRA, M. S.
700 1 $aCOLOMBARI, A. A.
700 1 $aTORRES, A. Q. A.
700 1 $aMATTA, P. M.
700 1 $aCAMPELLO, E. F. C.
700 1 $aFRANCO, A. A.
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Embrapa Agrobiologia (CNPAB) |
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