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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
09/01/2009 |
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Data da última atualização: |
14/06/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
RITZINGER, R.; SOARES FILHO, W. dos S.; CARVALHO, P. C. L. de. |
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Afiliação: |
Rogério Ritzinger, CNPMF; Walter dos Santos Soares Filho, CNPMF; Paulo César Lemos de Carvalho, UFRB. |
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Título: |
Evaluation of umbu-caja germplasm in the state of Bahia, Brazil. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Crop Breeding and Applied Biotechnology, Londrina, v. 8, n. 3, p. 181-186, 2008. |
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ISSN: |
1518-7853 |
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Idioma: |
Inglês |
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Conteúdo: |
The umbu-caja is a tree native to the Northeastern region of Brazil, with promising perspectives of economic use. Aiming to detect variability in the species, 43 umbu-caja genotypes were identified in 14 counties of the state of Bahia, Brazil. Fruits of these genotypes were collected for physical, chemical and physico-chemical analysis. The range of variation of all analyzed traits was large. Among genotypes, there was, however, predominance of pear-shaped to slightly pear-shaped fruits, fruit weight ranging from 15 g to 27 g, pulp/seed index around 2.0, total titratable acidity between 1.5 and 2.6%, total soluble solids between 9.0º and 14.0º Brix, and vitamin C content ranging from 3.6 to 16.4 mg ascorbic acid 100g pulp-1. The presence of seeds in genotypes ranged from 5 to 100 % of fruits without seeds. |
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Palavras-Chave: |
Genetic variability; Selection; Spondia. |
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Thesagro: |
Germoplasma; Umbu. |
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Thesaurus Nal: |
plant breeding. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01480naa a2200229 a 4500
001 1655381
005 2023-06-14
008 2008 bl uuuu u00u1 u #d
022 $a1518-7853
100 1 $aRITZINGER, R.
245 $aEvaluation of umbu-caja germplasm in the state of Bahia, Brazil.$h[electronic resource]
260 $c2008
520 $aThe umbu-caja is a tree native to the Northeastern region of Brazil, with promising perspectives of economic use. Aiming to detect variability in the species, 43 umbu-caja genotypes were identified in 14 counties of the state of Bahia, Brazil. Fruits of these genotypes were collected for physical, chemical and physico-chemical analysis. The range of variation of all analyzed traits was large. Among genotypes, there was, however, predominance of pear-shaped to slightly pear-shaped fruits, fruit weight ranging from 15 g to 27 g, pulp/seed index around 2.0, total titratable acidity between 1.5 and 2.6%, total soluble solids between 9.0º and 14.0º Brix, and vitamin C content ranging from 3.6 to 16.4 mg ascorbic acid 100g pulp-1. The presence of seeds in genotypes ranged from 5 to 100 % of fruits without seeds.
650 $aplant breeding
650 $aGermoplasma
650 $aUmbu
653 $aGenetic variability
653 $aSelection
653 $aSpondia
700 1 $aSOARES FILHO, W. dos S.
700 1 $aCARVALHO, P. C. L. de
773 $tCrop Breeding and Applied Biotechnology, Londrina$gv. 8, n. 3, p. 181-186, 2008.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
08/11/2022 |
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Data da última atualização: |
08/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
OLIVEIRA, L. de L. de; ORLANDIN, L. C. de; AGUIAR, L. A. de; QUEIROZ, V. A. V.; ZANDONADI, R. P.; BOTELHO, R. B. A.; FIGUEIREDO, L. F. de A. |
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Afiliação: |
LÍVIA DE LACERDA DE OLIVEIRA, Universidade de Brasília; LÍCIA CAMARGO DE ORLANDIN, Universidade de Brasília; LORENA ANDRADE DE AGUIAR, Universidade de Brasília; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; RENATA PUPPIN ZANDONADI, Universidade de Brasília; RAQUEL BRAZ ASSUNÇÃO BOTELHO, Universidade de Brasília; LÚCIO FLÁVIO DE ALENCAR FIGUEIREDO, Universidade de Brasília. |
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Título: |
Gluten-free sorghum pasta: composition and sensory evaluation with different sorghum hybrids. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Foods, v. 11, 3124, 2022. |
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DOI: |
https://doi.org/10.3390/foods11193124 |
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Idioma: |
Inglês |
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Conteúdo: |
Although whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA?FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SAN and GRA, associated with disliking in antioxidant-rich GFPa, could be improved by milling process adjustments. Increasing the SS proportion and SWE with flavors can contribute to the balance between liking and nutritional advantages. MenosAlthough whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA?FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SA... Mostrar Tudo |
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Thesagro: |
Alimento; Amido; Antioxidante; Glúten; Sorgo. |
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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/doc/1148101/1/Gluten-free-sorghum-pasta-composition-and-sensory-evaluation.pdf
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Marc: |
LEADER 02497naa a2200265 a 4500
001 2148101
005 2022-11-08
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/foods11193124$2DOI
100 1 $aOLIVEIRA, L. de L. de
245 $aGluten-free sorghum pasta$bcomposition and sensory evaluation with different sorghum hybrids.$h[electronic resource]
260 $c2022
520 $aAlthough whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA?FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SAN and GRA, associated with disliking in antioxidant-rich GFPa, could be improved by milling process adjustments. Increasing the SS proportion and SWE with flavors can contribute to the balance between liking and nutritional advantages.
650 $aAlimento
650 $aAmido
650 $aAntioxidante
650 $aGlúten
650 $aSorgo
700 1 $aORLANDIN, L. C. de
700 1 $aAGUIAR, L. A. de
700 1 $aQUEIROZ, V. A. V.
700 1 $aZANDONADI, R. P.
700 1 $aBOTELHO, R. B. A.
700 1 $aFIGUEIREDO, L. F. de A.
773 $tFoods$gv. 11, 3124, 2022.
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Embrapa Milho e Sorgo (CNPMS) |
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