Data/hora: 11/06/2024 13:22:47

Biblioteca(s): | Embrapa Milho e Sorgo.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | A - 2
Data corrente: | 19/08/2022
Data da última atualização: | 10/11/2022
Autoria: | QUEIROZ, V. A. V.; DIZLEK, H.; BARROS, F. A. R. de; TARDIN, F. D.; FIGUEIREDO, J. E. F.; AWIKA, J. M.
Afiliação: | VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; HALEF DIZLEK, Texas A&M University; FREDERICO AUGUSTO RIBEIRO DE BARROS, Universidade Federal de Viçosa; FLAVIO DESSAUNE TARDIN, CNPMS; JOSE EDSON FONTES FIGUEIREDO, CNPMS; JOSEPH M. AWIKA, Texas A&M University.
Título: | Baking process effects and combined cowpea flour and sorghum bran on functional properties of gluten-free cookies.
Ano de publicação: | 2022
Fonte/Imprenta: | Plant Foods for Human Nutrition, v. 77, p. 552-559, 2022.
DOI: | https://doi.org/10.1007/s11130-022-01002-0
Idioma: | Inglês
Conteúdo: | Gluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less healthy, and have a high cost. Sorghum and cowpea are gluten-free grains with high levels of phenolic compounds (PC) and a low cost. Their phenolic profle is structurally diferent; thus, the blend of both can provide synergistic/complementary health benefts to the fnal product. This study analyzed the efect of baking process and the blend of cowpea four (CP) and sorghum bran (SB) on the levels of PC, resistant starch (RS), neutral detergent fber (NDF), and antioxidant capacity (AC) of gluten-free cookies. Eleven rice or cowpea cookie formulations were made with or without white sorghum bran (WSB) or black sorghum bran (BSB). Baking increased the extractability of PC, AC, and the NDF of almost all formulations. The PC and AC were, respectively, about twice and 3?5 times higher in cookies containing BSB compared to the others. There was a minor efect of WSB on the PC and AC. Although there were losses, the retention of RS of cookies after the baking process was between 49.8 and 92.7%. Sorghum bran has excellent potential for use as a functional ingredient in healthy food production. The combined CP and SB have great potential to improve the nutritional and functional properties of gluten-free products, especially the PC, RS, and NDF contents.
Palavras-Chave: | Composto bioativo; Cozimento.
Thesagro: | Antioxidante; Biscoito; Farelo; Farinha; Glúten; Sorgo.
Thesaurus Nal: | Antioxidants; Baking; Bioactive compounds.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Milho e Sorgo (CNPMS)
Exemplares: | CNPMS - (29869-1) - UPC - AP - DD -  -  -  - DIS