Data/hora: 03/06/2024 11:25:46

Biblioteca(s): | Embrapa Milho e Sorgo.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | B - 1
Data corrente: | 28/02/2013
Data da última atualização: | 18/05/2017
Autoria: | MARTINO, H. S. D.; TOMAZ, P. A.; MORAES, E. A.; CONCEIÇÃO, L. S. da; OLIVEIRA, D. da S.; QUEIROZ, V. A. V.; RODRIGUES, J. A. S.; PIROZI, M. R.; PINHEIRO SANT'ANA, H. M.; RIBEIRO, S. M. R.
Afiliação: | VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; JOSE AVELINO SANTOS RODRIGUES, CNPMS.
Título: | Chemical characterization and size distribution of sorghum genotypes for human consumption.
Ano de publicação: | 2012
Fonte/Imprenta: | Revista do Instituto Adolfo Lutz, São Paulo, v. 71, n. 2, p. 337-344, 2012.
Idioma: | Inglês
Conteúdo: | The purpose of this paper was to evaluate the approximate composition, size distribution, minerals and vitamin E isomers concentrations in eight sorghum genotypes available for human consumption. The protein concentration of samples ranged from 8.57 to 11.59%, lipids from 1.24 to 3.07% and carbohydrates from 57.3 to 64.7%. The total dietary fiber varied from 9.13% to 15.09%. Sorghum genotytes flours were characterized as hard grain and of coarse granulometry, which are the relevant aspects for developing food products. Soghum genotypes were considered as sources of iron, phosphorus, magnesium and zinc. The ? and ?-tocopherol isomers were determined in sorghum genotypes grain and flour, and ?-tocopherol was predominant. In conclusion, sorghum genotypes evidenced to be as relevant sources of dietary fiber, iron, phosphorus, magnesium and zinc. Furthermore, the sorghum genotypes were classified as hard grain, suitable for formulating bakery products.
Thesagro: | Sorghum bicolor; Valor nutritivo.
Categoria do assunto: | --
Registro original: | Embrapa Milho e Sorgo (CNPMS)
Exemplares: | CNPMS - (25085-1) - UPC - AP - DD -  -  -  - DIS