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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
09/11/2021 |
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Data da última atualização: |
09/11/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CORREIA, V. T. da V.; D'ANGELIS, D. F.; SANTOS, A. N. dos; RONCHETI, E. F. S.; QUEIROZ, V. A. V.; FIGUEIREDO, J. E. F.; SILVA, W. A. da; FERREIRA, A. A.; FANTE, C. A. |
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Afiliação: |
VINÍCIUS TADEU DA VEIGA CORREIA, Universidade Federal de Minas Gerais; DANIELLE FATIMA D'ANGELIS, Universidade Federal de Minas Gerais; AMANDA NERIS DOS SANTOS, Universidade Federal de Minas Gerais; ELDER FELIPE SILVA RONCHETI, Instituto Federal do Pará; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; JOSE EDSON FONTES FIGUEIREDO, CNPMS; WASHINGTON AZEVEDO DA SILVA, Universidade Federal de São João del-Rei; ANDREZA ANGÉLICA FERREIRA, Universidade Federal de Minas Gerais; CAMILA ARGENTA FANTE, Universidade Federal de Minas Gerais. |
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Título: |
Tannin-sorghum flours in cream cheese: physicochemical, antioxidant and sensory characterization. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
LWT. Food Science and Technology, v. 154, 112672, 2022. |
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DOI: |
https://doi.org/10.1016/j.lwt.2021.112672 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to develop and characterize the nutritional, antioxidant, and sensory properties of different cream cheese formulations added with raw or extruded BRS305 sorghum flours (SF) with brown pericarp and tannins. Five formulations were elaborated: (F0) cream cheese without SF (control); (RF1%) cream cheese with 1% of raw SF; (RF2%) cream cheese with 2% of raw SF; (EF1%) cream cheese with 1% of extruded SF; (EF2%) cream cheese with 2% extruded SF. There was significant variation (p < 0.05) concerning color among treatments, and the EF2% formulation was the darkest colored. Samples containing SF had higher protein and lower fat contents than the control. The antioxidant capacity, total phenolic, and condensed tannins contents were higher in RF2% and EF2%. The EF2% and RF2% samples showed the highest values for firmness (p < 0.05). The sensory parameters aroma and spreadability were not different (p > 0.05) among the products. Regarding flavor, overall impression, and purchase intention, the samples added with raw flour presented the best results, demonstrating that the presence of SF, did not influence the acceptance of the cream cheese. Therefore, adding raw or extruded BRS305 SF in cream cheese might be a nutritionally, technologically, and viable sensorial option. |
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Palavras-Chave: |
Descriptive test check-all-that-apply; Healthy food; Texture analysis. |
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Thesagro: |
Antioxidante; Farinha; Laticínio; Propriedade Físico-Química; Sorghum Bicolor; Sorgo; Tanino; Textura de Alimento. |
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Thesaurus Nal: |
Dairies. |
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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/227560/1/Tannin-sorghum.pdf
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Marc: |
LEADER 02415naa a2200373 a 4500
001 2135938
005 2021-11-09
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.lwt.2021.112672$2DOI
100 1 $aCORREIA, V. T. da V.
245 $aTannin-sorghum flours in cream cheese$bphysicochemical, antioxidant and sensory characterization.$h[electronic resource]
260 $c2022
520 $aThis study aimed to develop and characterize the nutritional, antioxidant, and sensory properties of different cream cheese formulations added with raw or extruded BRS305 sorghum flours (SF) with brown pericarp and tannins. Five formulations were elaborated: (F0) cream cheese without SF (control); (RF1%) cream cheese with 1% of raw SF; (RF2%) cream cheese with 2% of raw SF; (EF1%) cream cheese with 1% of extruded SF; (EF2%) cream cheese with 2% extruded SF. There was significant variation (p < 0.05) concerning color among treatments, and the EF2% formulation was the darkest colored. Samples containing SF had higher protein and lower fat contents than the control. The antioxidant capacity, total phenolic, and condensed tannins contents were higher in RF2% and EF2%. The EF2% and RF2% samples showed the highest values for firmness (p < 0.05). The sensory parameters aroma and spreadability were not different (p > 0.05) among the products. Regarding flavor, overall impression, and purchase intention, the samples added with raw flour presented the best results, demonstrating that the presence of SF, did not influence the acceptance of the cream cheese. Therefore, adding raw or extruded BRS305 SF in cream cheese might be a nutritionally, technologically, and viable sensorial option.
650 $aDairies
650 $aAntioxidante
650 $aFarinha
650 $aLaticínio
650 $aPropriedade Físico-Química
650 $aSorghum Bicolor
650 $aSorgo
650 $aTanino
650 $aTextura de Alimento
653 $aDescriptive test check-all-that-apply
653 $aHealthy food
653 $aTexture analysis
700 1 $aD'ANGELIS, D. F.
700 1 $aSANTOS, A. N. dos
700 1 $aRONCHETI, E. F. S.
700 1 $aQUEIROZ, V. A. V.
700 1 $aFIGUEIREDO, J. E. F.
700 1 $aSILVA, W. A. da
700 1 $aFERREIRA, A. A.
700 1 $aFANTE, C. A.
773 $tLWT. Food Science and Technology$gv. 154, 112672, 2022.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Biblioteca |
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Tipo/Formato |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
11/11/2020 |
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Data da última atualização: |
11/11/2020 |
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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: |
SOUSA, T. P. de; CHAIBUB, A. A.; SILVA, G. B. da; FILIPPI, M. C. C. de. |
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Afiliação: |
THATYANE PEREIRA DE SOUSA, UFG; AMANDA ABDALLAH CHAIBUB; GISELE BARATA DA SILVA, UNIVERSIDADE FEDERAL DA AMAZONIA; MARTA CRISTINA CORSI DE FILIPPI, CNPAF. |
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Título: |
Trichoderma asperellum modulates defense genes and potentiates gas exchanges in upland rice plants. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Physiological and Molecular Plant Pathology, v. 112, 101561, 2020. |
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ISSN: |
0885-5765 |
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DOI: |
https://doi.org/10.1016/j.pmpp.2020.101561 |
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Idioma: |
Inglês |
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Conteúdo: |
Magnaporthe oryzae (Mo) damages rice leaf, and Thichoderma asperellum (Ta) is a potential biological agent against rice blast. The aims were to identify a reduction of leaf blast severity (LBS), induction of biochemical defense, growth promotion, physiological changes, and modulation of four genes, promoted by four Ta isolates and Ta pool (mixed four Ta isolates). Assay 1 (A1) tested Ta, applied by soil drenched (D) or foliar spraying (S), and evaluated LBS and enzyme activity after challenge inoculation (ChI). Assay 2 (A2) detected growth promotion and physiological changes (A, E, gs, and WUE) when Ta was applied by seed treatment (ST). In assay 3 (A3), plants were treated with Ta by D and S and evaluated after ChI for physiological changes, total chlorophyll content, antioxidant enzymes, and gene expression. In A1, all treatments suppressed leaf blast, and Ta (Ufra.T06) promoted CHI, GLU, LOX, and PAL activities in all applications form. In A2, the Ta pool promoted increases of 52%, 12,24%, 90%, and 40% in A, E, gs, and WUE, respectively. In A3, the Ta pool suppressed LBS by 89% and modulated J10sPR10 and LOX-RLL expression by increasing 35% and 474%, respectively. Ta pool is a stable combination for a multiple function biological agent and should be inserted in integrated rice management. |
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Thesagro: |
Arroz; Brusone; Doença de Planta; Enzima; Oryza Sativa; Resistência; Trichoderma. |
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Thesaurus NAL: |
Blast disease; Defense mechanisms; Disease and pest management; Induced resistance; Physiology; Rice; Trichoderma asperellum. |
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Categoria do assunto: |
H Saúde e Patologia |
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Marc: |
LEADER 02336naa a2200349 a 4500
001 2126472
005 2020-11-11
008 2020 bl uuuu u00u1 u #d
022 $a0885-5765
024 7 $ahttps://doi.org/10.1016/j.pmpp.2020.101561$2DOI
100 1 $aSOUSA, T. P. de
245 $aTrichoderma asperellum modulates defense genes and potentiates gas exchanges in upland rice plants.$h[electronic resource]
260 $c2020
520 $aMagnaporthe oryzae (Mo) damages rice leaf, and Thichoderma asperellum (Ta) is a potential biological agent against rice blast. The aims were to identify a reduction of leaf blast severity (LBS), induction of biochemical defense, growth promotion, physiological changes, and modulation of four genes, promoted by four Ta isolates and Ta pool (mixed four Ta isolates). Assay 1 (A1) tested Ta, applied by soil drenched (D) or foliar spraying (S), and evaluated LBS and enzyme activity after challenge inoculation (ChI). Assay 2 (A2) detected growth promotion and physiological changes (A, E, gs, and WUE) when Ta was applied by seed treatment (ST). In assay 3 (A3), plants were treated with Ta by D and S and evaluated after ChI for physiological changes, total chlorophyll content, antioxidant enzymes, and gene expression. In A1, all treatments suppressed leaf blast, and Ta (Ufra.T06) promoted CHI, GLU, LOX, and PAL activities in all applications form. In A2, the Ta pool promoted increases of 52%, 12,24%, 90%, and 40% in A, E, gs, and WUE, respectively. In A3, the Ta pool suppressed LBS by 89% and modulated J10sPR10 and LOX-RLL expression by increasing 35% and 474%, respectively. Ta pool is a stable combination for a multiple function biological agent and should be inserted in integrated rice management.
650 $aBlast disease
650 $aDefense mechanisms
650 $aDisease and pest management
650 $aInduced resistance
650 $aPhysiology
650 $aRice
650 $aTrichoderma asperellum
650 $aArroz
650 $aBrusone
650 $aDoença de Planta
650 $aEnzima
650 $aOryza Sativa
650 $aResistência
650 $aTrichoderma
700 1 $aCHAIBUB, A. A.
700 1 $aSILVA, G. B. da
700 1 $aFILIPPI, M. C. C. de
773 $tPhysiological and Molecular Plant Pathology$gv. 112, 101561, 2020.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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Origem |
Tipo/Formato |
Classificação |
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