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| Registros recuperados : 13 | |
| 3. |  | COSTA JUNIOR, J. C. da; SANTOS, A. F. dos; FRANCISCON, L.; SILVA, C. N. da; TESSMANN, D. J. Qualidade sanitária e fisiológica, métodos de detecção de Fusarium spp. e tratamento de sementes de pupunheira. Ciência Florestal, Santa Maria, v. 26, n. 4, p. 1119-1131, out./dez. 2016.| Biblioteca(s): Embrapa Florestas. |
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| 4. | | GOMES, T. C. de A.; MELO, P. L. A. de; COSTA JUNIOR, J. C. da; PEREIRA, K. T. de O.; SANTOS, T. C. dos; SANTOS, T. A. Caracterização espectroscópica e elementar de ácidos húmicos de compostos orgânicos obtidos em escala comercial com o uso de vinhaça. In: ENCONTRO BRASILEIRO DE SUBSTÂNCIAS HÚMICAS, 11., 2015, São Carlos. [Anais...]. São Carlos: IQSC-USP, 2015.| Biblioteca(s): Embrapa Tabuleiros Costeiros. |
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| 5. | | SANTOS, T. C. dos; COSTA JUNIOR, J. C. da; PEREIRA, K. T. de O.; MELO, P. L. A. de; COELHO, W. C. C.; GOMES, T. C. de A. Estado nutricional e produção de variedades de alface adubadas com compostos orgânicos e torta de filtro em Alagoas. In: CONGRESSO BRASILEIRO DE CIÊNCIA DO SOLO, 35., 2015, Natal. O solo e suas múltiplas funções: anais. Natal: Sociedade Brasileira de Ciência do Solo, 2015.| Biblioteca(s): Embrapa Tabuleiros Costeiros. |
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| 8. | | COSTA JUNIOR, J. C. da C.; MELO, P. L. A. de; PEREIRA, K. T. de O.; SANTOS, T. C. dos; GOMES, T. C. de A.; COSTA, J. G. da. Nutrientes em plantas da caatinga em Planossolos Háplicos de Alagoas. In: CONGRESSO BRASILEIRO DE CIÊNCIA DO SOLO, 35., 2015, Natal. O solo e suas múltiplas funções: anais. Natal: Sociedade Brasileira de Ciência do Solo, 2015.| Biblioteca(s): Embrapa Tabuleiros Costeiros. |
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| 9. | | COSTA JUNIOR, J. C. da C.; MELO, P. L. A. de; SILVA, K. B. da; OLIVEIRA, J. D. S. de; GOMES, T. C. de A.; COSTA, J. G. da. Fenóis e flavonoides totais em feijão bravo (Capparis flexuosa) e mororó (Bauhinia cheilantha) em Planossolos Háplicos do semiárido alagoano. In: CONGRESSO BRASILEIRO DE CIÊNCIA DO SOLO, 35., 2015, Natal. O solo e suas múltiplas funções: anais. Natal: Sociedade Brasileira de Ciência do Solo, 2015.| Biblioteca(s): Embrapa Tabuleiros Costeiros. |
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| 11. | | GOMES, T. C. de A.; ARAÚJO, J. L. P.; SANTOS, T. A.; MELO, P. L. A. de; PEREIRA, K. T. de O.; COSTA JÚNIOR, J. C. da; SANTOS, T. C. dos. Reciclagem de vinhaça via compostagem em larga escala. Aracaju, SE: Embrapa Tabuleiros Costeiros, 2018. (Embrapa Tabuleiros Costeiros. Comunicado Técnico, 218).| Biblioteca(s): Embrapa Semiárido; Embrapa Tabuleiros Costeiros. |
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| 13. | | GOMES, T. C. de A.; COSTA, J. G. da; MELO, P. L. A. de; SILVA, K. B. da; OLIVEIRA, J. D. S. de; COSTA JUNIOR, J. C. da; PEREIRA, K. T. de O.; SANTOS, t. C. dos; XAVIER, M. E. V.; SOUZA, M. A.; ARAUJO, K. D. Espécies nativas do semiárido alagoano com potencial para integração lavoura-pecuária-floresta em planossolos háplicos. Aracaju: Embrapa Tabuleiros Costeiros, 2015. (Embrapa Tabuleiros Costeiros. Comunicado Técnico, 158).| Biblioteca(s): Embrapa Tabuleiros Costeiros. |
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| Registros recuperados : 13 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
20/04/2020 |
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Data da última atualização: |
30/04/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
OLIVEIRA, F. C. E de; PONTES, J. P.; QUEIROZ, V. A. V.; RONCHETI, E. F. S.; DUTRA, V. L. M.; CORREIA, V. T. da V.; FERREIRA, A. A. |
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Afiliação: |
Fernanda Cristina Esteves de Oliveira, Centro Universitário Una; Jovana Pontelo Pontes, Universidade Federal de São João del Rei; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Elder Felipe Silva Roncheti, Instituto Federal do Pará - IFPA; Victor Luiz Melo Dutra, Universidade Federal de Minas Gerais; Vinícius Tadeu da Veiga Correia, Universidade Federal de Minas Gerais; Andreza Angélica Ferreira, Universidade Federal de Minas Gerais. |
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Título: |
Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Revista Chilena de Nutricion, v. 47, n. 2, p. 272-280, 2020. |
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DOI: |
http://dx.doi.org/10.4067/S0717-75182020000200272 |
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Idioma: |
Espanhol |
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Conteúdo: |
The aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501 (tannin-free). Five formulations were elaborated: 1) Control (without WSF); 2) 2% BR501; 3) 4% BR501; 4) 2% BRS305 and 5) 4% BRS305 and evaluated for antioxidant capacity, total anthocyanins, total phenols, condensed tannins, sensory acceptance and purchase intention. The 4% BRS305 formulation presented higher antioxidant properties, but lower sensory acceptance. No significant difference was observed for: color, flavor and overall acceptability between the control and 2% BR501; nor for texture and overall acceptability between the control and 4% BR501. Principal component analysis explained that all variables associated with antioxidant properties were positively correlated with the first major component (PC1:82.7%). The 2% and 4% BR501 formulations were more highly correlated with PC1 (92.7%), as well as the control in relation to sensorial characteristics. The addition of WSF BRS305 improved the antioxidant properties of yogurts and the addition of WSF BR501 did not interfere with the sensory acceptance of the formulations. The similarity of the sensory acceptance of the yogurt containing WSF from the BR 501 genotype to the control, opens perspectives for the insertion of sorghum in human food, using dairy products as suitable matrices, adding potential functionality to this type of product. MenosThe aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501 (tannin-free). Five formulations were elaborated: 1) Control (without WSF); 2) 2% BR501; 3) 4% BR501; 4) 2% BRS305 and 5) 4% BRS305 and evaluated for antioxidant capacity, total anthocyanins, total phenols, condensed tannins, sensory acceptance and purchase intention. The 4% BRS305 formulation presented higher antioxidant properties, but lower sensory acceptance. No significant difference was observed for: color, flavor and overall acceptability between the control and 2% BR501; nor for texture and overall acceptability between the control and 4% BR501. Principal component analysis explained that all variables associated with antioxidant properties were positively correlated with the first major component (PC1:82.7%). The 2% and 4% BR501 formulations were more highly correlated with PC1 (92.7%), as well as the control in relation to sensorial characteristics. The addition of WSF BRS305 improved the antioxidant properties of yogurts and the addition of WSF BR501 did not interfere with the sensory acceptance of the formulations. The similarity of the sensory acceptance of the yogurt containing WSF from the BR 501 genotype to the control, opens perspectives for the insertion of sorghum in human food, using dairy products as suitable matrices, adding potential functionality to this ... Mostrar Tudo |
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Palavras-Chave: |
Alimento funcional. |
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Thesagro: |
Antocianina; Laticínio; Sorgo; Tanino. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/212692/1/Greek-yogurt-added.pdf
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Marc: |
LEADER 02320naa a2200265 a 4500
001 2121739
005 2020-04-30
008 2020 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.4067/S0717-75182020000200272$2DOI
100 1 $aOLIVEIRA, F. C. E de
245 $aGreek yogurt with added sorghum flours$bantioxidant potential and sensory acceptance.$h[electronic resource]
260 $c2020
520 $aThe aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501 (tannin-free). Five formulations were elaborated: 1) Control (without WSF); 2) 2% BR501; 3) 4% BR501; 4) 2% BRS305 and 5) 4% BRS305 and evaluated for antioxidant capacity, total anthocyanins, total phenols, condensed tannins, sensory acceptance and purchase intention. The 4% BRS305 formulation presented higher antioxidant properties, but lower sensory acceptance. No significant difference was observed for: color, flavor and overall acceptability between the control and 2% BR501; nor for texture and overall acceptability between the control and 4% BR501. Principal component analysis explained that all variables associated with antioxidant properties were positively correlated with the first major component (PC1:82.7%). The 2% and 4% BR501 formulations were more highly correlated with PC1 (92.7%), as well as the control in relation to sensorial characteristics. The addition of WSF BRS305 improved the antioxidant properties of yogurts and the addition of WSF BR501 did not interfere with the sensory acceptance of the formulations. The similarity of the sensory acceptance of the yogurt containing WSF from the BR 501 genotype to the control, opens perspectives for the insertion of sorghum in human food, using dairy products as suitable matrices, adding potential functionality to this type of product.
650 $aAntocianina
650 $aLaticínio
650 $aSorgo
650 $aTanino
653 $aAlimento funcional
700 1 $aPONTES, J. P.
700 1 $aQUEIROZ, V. A. V.
700 1 $aRONCHETI, E. F. S.
700 1 $aDUTRA, V. L. M.
700 1 $aCORREIA, V. T. da V.
700 1 $aFERREIRA, A. A.
773 $tRevista Chilena de Nutricion$gv. 47, n. 2, p. 272-280, 2020.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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