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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
14/01/2021 |
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Data da última atualização: |
14/01/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
QUEIROZ, V. A. V.; CORREIA, V. T. da V.; MENEZES, C. B. de; MIGUEL, R. de A.; CONCEIÇÃO, R. R. P. da; PAIVA, C. L.; FIGUEIREDO, J. E. F. |
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Afiliação: |
VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Vinícius Tadeu da Veiga Correia, Universidade Federal de Minas Gerais; CICERO BESERRA DE MENEZES, CNPMS; RAFAEL DE ARAUJO MIGUEL, CNPMS; Renata Regina Pereira da Conceição, Univerisdade Federal de Minas Gerais; Caroline Liboreiro Paiva, Universidade Federal de Minas Gerais; JOSE EDSON FONTES FIGUEIREDO, CNPMS. |
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Título: |
Retention of phenolic compounds and acceptability of gluten-free churros made with tannin or tannin-free sorghum flour. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, v. 55, e02288, 2020. |
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DOI: |
10.1590/S1678-3921.pab2020.v55.02288 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to evaluate the acceptability of gluten-free churros made either with tannin or tannin-free sorghum flour, as well as the retention of their phenolic compounds and antioxidant capacity retention after cooking and frying. The churros were developed by replacing wheat flour with sorghum flour from the sorghum cultivars BRS 305 with tannin (T-churro) or BRS 501 tannin free (TF-churro). The content of phenolic compounds and antioxidant activity were evaluated before and after the thermal processing. Both products had a high acceptability (84.5?95.5%) for all evaluated sensory attributes, and no difference was observed for color, aroma, and flavor. However, the T-churro showed a higher acceptance for texture, overall acceptability, and purchase intention. The churros had a similar proximate composition for fiber content. The phenol content was about three times and antioxidant activity about 20 times higher for T-churro than for TFchurro. Although subjected to two types of processing (cooking and frying), the fried and ready-to-eat T-churro retained more than 50% of anthocyanins, phenols, and antioxidant activity. The TF-churro product showed a retention of these compounds above 70, 40, and 65%, respectively. The tannin content of 'BRS 305' sorghum increases its functional potential and does not negatively affect the acceptability of the churros. Sorghum either with or without tannins has the potential to be used for the production of gluten-free churros. MenosThe objective of this work was to evaluate the acceptability of gluten-free churros made either with tannin or tannin-free sorghum flour, as well as the retention of their phenolic compounds and antioxidant capacity retention after cooking and frying. The churros were developed by replacing wheat flour with sorghum flour from the sorghum cultivars BRS 305 with tannin (T-churro) or BRS 501 tannin free (TF-churro). The content of phenolic compounds and antioxidant activity were evaluated before and after the thermal processing. Both products had a high acceptability (84.5?95.5%) for all evaluated sensory attributes, and no difference was observed for color, aroma, and flavor. However, the T-churro showed a higher acceptance for texture, overall acceptability, and purchase intention. The churros had a similar proximate composition for fiber content. The phenol content was about three times and antioxidant activity about 20 times higher for T-churro than for TFchurro. Although subjected to two types of processing (cooking and frying), the fried and ready-to-eat T-churro retained more than 50% of anthocyanins, phenols, and antioxidant activity. The TF-churro product showed a retention of these compounds above 70, 40, and 65%, respectively. The tannin content of 'BRS 305' sorghum increases its functional potential and does not negatively affect the acceptability of the churros. Sorghum either with or without tannins has the potential to be used for the production of gluten-free ch... Mostrar Tudo |
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Palavras-Chave: |
Alimentos sem glúten; Churro; Composto bioativo. |
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Thesagro: |
Farinha; Sorghum Bicolor; Sorgo; Tanino. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/220299/1/Retention-phenolic.pdf
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Marc: |
LEADER 02395naa a2200289 a 4500
001 2129333
005 2021-01-14
008 2020 bl uuuu u00u1 u #d
024 7 $a10.1590/S1678-3921.pab2020.v55.02288$2DOI
100 1 $aQUEIROZ, V. A. V.
245 $aRetention of phenolic compounds and acceptability of gluten-free churros made with tannin or tannin-free sorghum flour.$h[electronic resource]
260 $c2020
520 $aThe objective of this work was to evaluate the acceptability of gluten-free churros made either with tannin or tannin-free sorghum flour, as well as the retention of their phenolic compounds and antioxidant capacity retention after cooking and frying. The churros were developed by replacing wheat flour with sorghum flour from the sorghum cultivars BRS 305 with tannin (T-churro) or BRS 501 tannin free (TF-churro). The content of phenolic compounds and antioxidant activity were evaluated before and after the thermal processing. Both products had a high acceptability (84.5?95.5%) for all evaluated sensory attributes, and no difference was observed for color, aroma, and flavor. However, the T-churro showed a higher acceptance for texture, overall acceptability, and purchase intention. The churros had a similar proximate composition for fiber content. The phenol content was about three times and antioxidant activity about 20 times higher for T-churro than for TFchurro. Although subjected to two types of processing (cooking and frying), the fried and ready-to-eat T-churro retained more than 50% of anthocyanins, phenols, and antioxidant activity. The TF-churro product showed a retention of these compounds above 70, 40, and 65%, respectively. The tannin content of 'BRS 305' sorghum increases its functional potential and does not negatively affect the acceptability of the churros. Sorghum either with or without tannins has the potential to be used for the production of gluten-free churros.
650 $aFarinha
650 $aSorghum Bicolor
650 $aSorgo
650 $aTanino
653 $aAlimentos sem glúten
653 $aChurro
653 $aComposto bioativo
700 1 $aCORREIA, V. T. da V.
700 1 $aMENEZES, C. B. de
700 1 $aMIGUEL, R. de A.
700 1 $aCONCEIÇÃO, R. R. P. da
700 1 $aPAIVA, C. L.
700 1 $aFIGUEIREDO, J. E. F.
773 $tPesquisa Agropecuária Brasileira$gv. 55, e02288, 2020.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
25/01/2012 |
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Data da última atualização: |
25/01/2012 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
SANTOS, C. V.; CRUZ, I.; SILVA, R. B. da; FIGUEIREDO, M. de L. C.; CASTRO, A. L. G. de; SOUSA, L. P. S. P. de. |
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Afiliação: |
CAMILA VIEIRA SANTOS, BOLSISTA; IVAN CRUZ, CNPMS; RAFAEL BRAGA DA SILVA, BOLSISTA; MARIA DE LOURDES CORREA FIGUEIREDO, BOLSISTA; ANA LUISA GANGANA DE CASTRO, BOLSISTA; LUANA PATRÍCIA SANTANA PEREIRA DE SOUSA, BOLSISTA. |
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Título: |
Estágios imaturos de Spodoptera frugiperda (J. E. Smith) (Lepidoptera: Noctuidae) alimentada com plantas de milho (Zea mays L.) cultivadas em diferentes concentrações de composto orgânico. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE AGROECOLOGIA, 7., 2011, Fortaleza. Ética na ciência: agroecologia como paradigma para o desenvolvimento rural. Fortaleza: Universidade Federal do Ceará, 2011. |
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Idioma: |
Português |
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Palavras-Chave: |
Lagarta do cartucho. |
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Thesagro: |
Agricultura Orgânica; Suíno. |
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Categoria do assunto: |
O Insetos e Entomologia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/52901/1/Estagios-imaturos.pdf
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Marc: |
LEADER 00857nam a2200193 a 4500
001 1913405
005 2012-01-25
008 2011 bl uuuu u00u1 u #d
100 1 $aSANTOS, C. V.
245 $aEstágios imaturos de Spodoptera frugiperda (J. E. Smith) (Lepidoptera$bNoctuidae) alimentada com plantas de milho (Zea mays L.) cultivadas em diferentes concentrações de composto orgânico.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE AGROECOLOGIA, 7., 2011, Fortaleza. Ética na ciência: agroecologia como paradigma para o desenvolvimento rural. Fortaleza: Universidade Federal do Ceará$c2011
650 $aAgricultura Orgânica
650 $aSuíno
653 $aLagarta do cartucho
700 1 $aCRUZ, I.
700 1 $aSILVA, R. B. da
700 1 $aFIGUEIREDO, M. de L. C.
700 1 $aCASTRO, A. L. G. de
700 1 $aSOUSA, L. P. S. P. de
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Embrapa Milho e Sorgo (CNPMS) |
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