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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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Data corrente: |
04/08/2025 |
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Data da última atualização: |
07/08/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, L. A. da; SÃO JOSÉ, V. P. B. de; MACHADO, A. M.; PRADO, P. V. C. do; FERREIRA, M. B.; LÚCIO, H. G.; TOLEDO, R. C. L.; CÂNDIDO, F. G.; PIERRE, J. F.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; SILVA, B. P. da; MARTINO, H. S. D. |
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Afiliação: |
LUCIMAR AGUIAR DA SILVA, UNIVERSIDADE FEDERAL DE VIÇOSA; VINÍCIUS PARZANINI BRILHANTE DE SÃO JOSÉ, UNIVERSIDADE FEDERAL DE VIÇOSA; ADRIANE MOREIRA MACHADO, UNIVERSIDADE FEDERAL DE VIÇOSA; PIETRA VIDAL CARDOSO DO PRADO, UNIVERSIDADE FEDERAL DE VIÇOSA; MARCELA BENEVENUTO FERREIRA, UNIVERSIDADE FEDERAL DE VIÇOSA; HAIRA GUEDES LÚCIO, UNIVERSIDADE FEDERAL DE VIÇOSA; RENATA CELI LOPES TOLEDO, UNIVERSIDADE FEDERAL DE VIÇOSA; FLÁVIA GALVÃO CÂNDIDO, UNIVERSIDADE FEDERAL DE VIÇOSA; JOSEPH FRANCIS PIERRE, UNIVERSITY OF WISCONSIN-MADISON; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; BÁRBARA PEREIRA DA SILVA, UNIVERSIDADE FEDERAL DE VIÇOSA; HÉRCIA STAMPINI DUARTE MARTINO, UNIVERSIDADE FEDERAL DE VIÇOSA. |
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Título: |
Germinated and extruded sorghum beverage presented good sensorial acceptance and Improves insulin and satiety in normoglycemic adults: An acute randomized controlled crossover trial. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Journal of the American Nutrition Association, v., n., p. 1-12, 2025. |
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DOI: |
https://doi.org/10.1080/27697061.2025.2539424 |
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Idioma: |
Inglês |
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Conteúdo: |
To evaluate the sensorial acceptance of sorghum beverage and its acute effect on the glycemic and insulin and glucagon-like peptide-1 (GLP-1) responses, food consumption, and subjective appetite and satiety sensations in normoglycemic adults. Methods: The sorghum flour was characterized, followed by the development of the beverages and sensory analysis with 60 adults. Subsequently, an acute trial was conducted with 14 normoglycemic individuals, where capillary and venous blood were collected at different time points to assess glycemic, insulinemic and satiety responses. Glycemic index of the beverages, food intake, and subjective appetite sensations were also evaluated. The study was registered in the Brazilian Registry of Clinical Trials (register number: RBR-32v2gm5). The germinated and extruded BRS305 whole sorghum flour presented resistant starch, condensed tannins, and phenolic compounds, which promote important antioxidant activity. Among the developed sorghum beverages, the strawberry-flavored was the most well sensorially accepted and, therefore, selected for an acute clinical study. The sorghum beverage increased GLP-1 and decreased the incremental area under the curve of insulin and the feeling of “hunger” by maintaining the glycemic and improving insulin response in the normoglycemic adults relative to the control beverage. The subjective sensations of “satisfaction” and “fullness” and the composite satiety score were higher at all points of time for the sorghum beverage. Germinated and extruded sorghum beverage presented good nutritional and sensory quality, and its acute consumption improved postprandial insulin and GLP-1 responses, enhanced satiety in normoglycemic adults. MenosTo evaluate the sensorial acceptance of sorghum beverage and its acute effect on the glycemic and insulin and glucagon-like peptide-1 (GLP-1) responses, food consumption, and subjective appetite and satiety sensations in normoglycemic adults. Methods: The sorghum flour was characterized, followed by the development of the beverages and sensory analysis with 60 adults. Subsequently, an acute trial was conducted with 14 normoglycemic individuals, where capillary and venous blood were collected at different time points to assess glycemic, insulinemic and satiety responses. Glycemic index of the beverages, food intake, and subjective appetite sensations were also evaluated. The study was registered in the Brazilian Registry of Clinical Trials (register number: RBR-32v2gm5). The germinated and extruded BRS305 whole sorghum flour presented resistant starch, condensed tannins, and phenolic compounds, which promote important antioxidant activity. Among the developed sorghum beverages, the strawberry-flavored was the most well sensorially accepted and, therefore, selected for an acute clinical study. The sorghum beverage increased GLP-1 and decreased the incremental area under the curve of insulin and the feeling of “hunger” by maintaining the glycemic and improving insulin response in the normoglycemic adults relative to the control beverage. The subjective sensations of “satisfaction” and “fullness” and the composite satiety score were higher at all points of time for the sorghum b... Mostrar Tudo |
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Palavras-Chave: |
Composite satiety score; Sorgum bicolor L Moench. |
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Thesagro: |
Sorghum Bicolor. |
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Thesaurus Nal: |
Glucagon-like peptide 1; Glycemic control; Phenolic compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02918naa a2200349 a 4500
001 2177702
005 2025-08-07
008 2025 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1080/27697061.2025.2539424$2DOI
100 1 $aSILVA, L. A. da
245 $aGerminated and extruded sorghum beverage presented good sensorial acceptance and Improves insulin and satiety in normoglycemic adults$bAn acute randomized controlled crossover trial.$h[electronic resource]
260 $c2025
520 $aTo evaluate the sensorial acceptance of sorghum beverage and its acute effect on the glycemic and insulin and glucagon-like peptide-1 (GLP-1) responses, food consumption, and subjective appetite and satiety sensations in normoglycemic adults. Methods: The sorghum flour was characterized, followed by the development of the beverages and sensory analysis with 60 adults. Subsequently, an acute trial was conducted with 14 normoglycemic individuals, where capillary and venous blood were collected at different time points to assess glycemic, insulinemic and satiety responses. Glycemic index of the beverages, food intake, and subjective appetite sensations were also evaluated. The study was registered in the Brazilian Registry of Clinical Trials (register number: RBR-32v2gm5). The germinated and extruded BRS305 whole sorghum flour presented resistant starch, condensed tannins, and phenolic compounds, which promote important antioxidant activity. Among the developed sorghum beverages, the strawberry-flavored was the most well sensorially accepted and, therefore, selected for an acute clinical study. The sorghum beverage increased GLP-1 and decreased the incremental area under the curve of insulin and the feeling of “hunger” by maintaining the glycemic and improving insulin response in the normoglycemic adults relative to the control beverage. The subjective sensations of “satisfaction” and “fullness” and the composite satiety score were higher at all points of time for the sorghum beverage. Germinated and extruded sorghum beverage presented good nutritional and sensory quality, and its acute consumption improved postprandial insulin and GLP-1 responses, enhanced satiety in normoglycemic adults.
650 $aGlucagon-like peptide 1
650 $aGlycemic control
650 $aPhenolic compounds
650 $aSorghum Bicolor
653 $aComposite satiety score
653 $aSorgum bicolor L Moench
700 1 $aSÃO JOSÉ, V. P. B. de
700 1 $aMACHADO, A. M.
700 1 $aPRADO, P. V. C. do
700 1 $aFERREIRA, M. B.
700 1 $aLÚCIO, H. G.
700 1 $aTOLEDO, R. C. L.
700 1 $aCÂNDIDO, F. G.
700 1 $aPIERRE, J. F.
700 1 $aCARVALHO, C. W. P. de
700 1 $aQUEIROZ, V. A. V.
700 1 $aSILVA, B. P. da
700 1 $aMARTINO, H. S. D.
773 $tJournal of the American Nutrition Association$gv., n., p. 1-12, 2025.
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