| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Gado de Leite. |
|
Data corrente: |
18/12/2018 |
|
Data da última atualização: |
18/12/2018 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
HOSKEN, B. O.; GONELLI, A. G.; ALMEIDA, P. A. A.; SILVA, M. R.; RIBEIRO, J. B.; HUNGARO, H. M. |
|
Afiliação: |
B. O. Hosken, UFJF; A. G. Gonelli, UFJF; P. A. A. Almeida, UFJF; MARCIO ROBERTO SILVA, CNPGL; JOAO BATISTA RIBEIRO, CNPGL; H. M. Hungaro, UFJF. |
|
Título: |
Development and evaluation of molecular methodology based on polymerase on chain reaction(PCR) for identication of Campylobacter spp. In artisanal minas Cheese. |
|
Ano de publicação: |
2018 |
|
Fonte/Imprenta: |
In: SIMB e CBMAAA, IV e II. Resumo em Anais. Viçosa-MG. UFV, 2018. 74. |
|
Idioma: |
Português |
|
Palavras-Chave: |
Artisanal Minas Cheese; PCR multiplex. |
|
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
|
Marc: |
LEADER 00663naa a2200193 a 4500
001 2101947
005 2018-12-18
008 2018 bl --- 0-- u #d
100 1 $aHOSKEN, B. O.
245 $aDevelopment and evaluation of molecular methodology based on polymerase on chain reaction(PCR) for identication of Campylobacter spp. In artisanal minas Cheese.
260 $c2018
653 $aArtisanal Minas Cheese
653 $aPCR multiplex
700 1 $aGONELLI, A. G.
700 1 $aALMEIDA, P. A. A.
700 1 $aSILVA, M. R.
700 1 $aRIBEIRO, J. B.
700 1 $aHUNGARO, H. M.
773 $tIn: SIMB e CBMAAA, IV e II. Resumo em Anais. Viçosa-MG. UFV, 2018. 74.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Gado de Leite (CNPGL) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
|
Data corrente: |
02/09/2023 |
|
Data da última atualização: |
02/09/2023 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 2 |
|
Autoria: |
MBA, J. C.; PAES, L. T.; VIANA, L. M.; FERREIRA, A. J. C.; QUEIROZ, V. A. V.; MARTINO, H. S. D.; AZEVEDO, L.; CARVALHO, C. W. P. de; FELISBERTO, M. H. F.; BARROS, F. A. R. de. |
|
Afiliação: |
JOY CHINENYE MBA, UNIVERSIDADE FEDERAL DE VIÇOSA; LAISE TRINDADE PAES, UNIVERSIDADE FEDERAL DE VIÇOSA; LEONARA MARTINS VIANA, UNIVERSIDADE FEDERAL DE VIÇOSA; ANA JÚLIA CARMANINI FERREIRA, UNIVERSIDADE FEDERAL DE VIÇOSA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; HÉRCIA STAMPINI DUARTE MARTINO, UNIVERSIDADE FEDERAL DE VIÇOSA; LUCIANA AZEVEDO, UNIVERSIDADE FEDERAL DE ALFENAS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; MÁRIA HERMINIA FERRARI FELISBERTO, UNIVERSIDADE FEDERAL DE VIÇOSA; FREDERICO AUGUSTO RIBEIRO DE BARROS, UNIVERSIDADE FEDERAL DE VIÇOSA. |
|
Título: |
Evaluation of the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite sorghum and cowpea flours. |
|
Ano de publicação: |
2023 |
|
Fonte/Imprenta: |
Foods, v. 12, 3261, 2023. |
|
DOI: |
https://doi.org/10.3390/foods12173261 |
|
Idioma: |
Inglês |
|
Conteúdo: |
In recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to explore new ingredients that can be used as alternatives to traditional gluten-containing grains. Thus, this work evaluated the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite tannin sorghum (rich in resistant starch) and white cowpea flours. Extrudates and cookies were produced from a composite flour made of sorghum and cowpea, at a sorghum:cowpea flour ratio of 70:30, 50:50, and 30:70. Then, raw flours, cookies, and extrudates were characterized (dietary fiber, resistant starch, proteins, antioxidant capacity, pasting properties, etc.). Results obtained for particle size distribution and bulk density indicated that the particles increased and the color changed with the addition of cowpea flour. The raw tannin sorghum flour had a higher resistant starch concentration (36.3%) and antioxidant capacity (211.2 µmolTE/g), whereas cowpea flour had higher levels of proteins (18.7%) and dietary fiber (20.1%). This difference in the raw flour composition contributed to the nutritional value of the extrudates and cookies, especially the cookies which undergo dry heat and had higher retention of resistant starch and antioxidants. Moreover, sorghum flour presented a higher tendency to retrograde (high setback), which was decreased by the addition of cowpea flour. Overall acceptance and intention to purchase were higher for extrudates with 100% sorghum flour (6.52 and 68.3%, respectively) and cookies with 70% cowpea flour (7.03 and 76.7%, respectively). Therefore, nutritious and functional gluten-free extrudates and cookies, of good acceptability, can be produced from composite tannin sorghum and white cowpea flours. MenosIn recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to explore new ingredients that can be used as alternatives to traditional gluten-containing grains. Thus, this work evaluated the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite tannin sorghum (rich in resistant starch) and white cowpea flours. Extrudates and cookies were produced from a composite flour made of sorghum and cowpea, at a sorghum:cowpea flour ratio of 70:30, 50:50, and 30:70. Then, raw flours, cookies, and extrudates were characterized (dietary fiber, resistant starch, proteins, antioxidant capacity, pasting properties, etc.). Results obtained for particle size distribution and bulk density indicated that the particles increased and the color changed with the addition of cowpea flour. The raw tannin sorghum flour had a higher resistant starch concentration (36.3%) and antioxidant capacity (211.2 µmolTE/g), whereas cowpea flour had higher levels of proteins (18.7%) and dietary fiber (20.1%). This difference in the raw flour composition contributed to the nutritional value of the extrudates and cookies, especially the cookies which undergo dry heat and had higher retention of resistant starch and antioxidants. Moreover, sorghum flour presented a higher tendency to retrograde (high setback), which was decreased by the add... Mostrar Tudo |
|
Palavras-Chave: |
Composto bioativo; Cowpea flour; Cozimento; Extrudates; Feijão-caupi; Gluten-free cookie. |
|
Thesagro: |
Biscoito; Extrusão; Farinha; Feijão; Glúten; Sorgo. |
|
Thesaurus NAL: |
Baking; Bioactive compounds; Extrusion; Sorghum flour. |
|
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/255537/1/Evaluation-of-the-physical-chemical-technological-and-sensorial-properties.pdf
|
|
Marc: |
LEADER 03095naa a2200433 a 4500
001 2156321
005 2023-09-02
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/foods12173261$2DOI
100 1 $aMBA, J. C.
245 $aEvaluation of the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite sorghum and cowpea flours.$h[electronic resource]
260 $c2023
520 $aIn recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to explore new ingredients that can be used as alternatives to traditional gluten-containing grains. Thus, this work evaluated the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite tannin sorghum (rich in resistant starch) and white cowpea flours. Extrudates and cookies were produced from a composite flour made of sorghum and cowpea, at a sorghum:cowpea flour ratio of 70:30, 50:50, and 30:70. Then, raw flours, cookies, and extrudates were characterized (dietary fiber, resistant starch, proteins, antioxidant capacity, pasting properties, etc.). Results obtained for particle size distribution and bulk density indicated that the particles increased and the color changed with the addition of cowpea flour. The raw tannin sorghum flour had a higher resistant starch concentration (36.3%) and antioxidant capacity (211.2 µmolTE/g), whereas cowpea flour had higher levels of proteins (18.7%) and dietary fiber (20.1%). This difference in the raw flour composition contributed to the nutritional value of the extrudates and cookies, especially the cookies which undergo dry heat and had higher retention of resistant starch and antioxidants. Moreover, sorghum flour presented a higher tendency to retrograde (high setback), which was decreased by the addition of cowpea flour. Overall acceptance and intention to purchase were higher for extrudates with 100% sorghum flour (6.52 and 68.3%, respectively) and cookies with 70% cowpea flour (7.03 and 76.7%, respectively). Therefore, nutritious and functional gluten-free extrudates and cookies, of good acceptability, can be produced from composite tannin sorghum and white cowpea flours.
650 $aBaking
650 $aBioactive compounds
650 $aExtrusion
650 $aSorghum flour
650 $aBiscoito
650 $aExtrusão
650 $aFarinha
650 $aFeijão
650 $aGlúten
650 $aSorgo
653 $aComposto bioativo
653 $aCowpea flour
653 $aCozimento
653 $aExtrudates
653 $aFeijão-caupi
653 $aGluten-free cookie
700 1 $aPAES, L. T.
700 1 $aVIANA, L. M.
700 1 $aFERREIRA, A. J. C.
700 1 $aQUEIROZ, V. A. V.
700 1 $aMARTINO, H. S. D.
700 1 $aAZEVEDO, L.
700 1 $aCARVALHO, C. W. P. de
700 1 $aFELISBERTO, M. H. F.
700 1 $aBARROS, F. A. R. de
773 $tFoods$gv. 12, 3261, 2023.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
