02958naa a2200469 a 450000100080000000500110000800800410001902400430006010000200010324502220012326000090034552015000035465000140185465000200186865000180188865000230190665000260192965000280195565000110198365000110199465000150200565000140202065000300203465000100206465000270207465300220210165300100212365300290213365300280216265300180219065300220220865300200223065300140225070000220226470000260228670000220231270000220233470000150235670000270237170000220239877300680242021102762020-01-24       2019    bl uuuu     u00u1 u    #d7 adoi.org/10.1016/j.jcs.2019.1027932DOI1 aBERNARDO, C. O.  aImpact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers' perception of sorghum and cereal beverage using word association.h[electronic resource]  c2019  aSorghum is a cereal containing many bioactive compounds; however, its use for the human diet requires the development of products that attend the consumer's needs and preferences. Six sorghum genotypes of different colors were analyzed to develop a new beverage. The whole grains were analyzed for their chemical composition, condensed tannins (CT), total phenolic compounds (TPC), antioxidant capacity (AC) and resistant starch (RS). After grinding they were and processed by thermoplastic extrusion to develop a soluble beverage and their wettability, dispersibility, bulk and absolute density were evaluated. Sorghum is poorly used directly in the human diet; therefore, consumer perception of sorghum was investigated, as well as the sensory characterization of the beverages. Brown sorghum presented the highest CT, TPC, AC and RS. Powder from red sorghum presented the highest wettability and sensory acceptance, whereas, powder from white sorghum had the lowest absolute density, wettability, dispersibility and sensory acceptance. Additionally, sensory acceptance presented positive Pearson's correlation with good rehydration characteristics, and the residual bitter taste was directly correlated with AC. Finally, people with food restrictions (i.e. intolerances, allergies, veganism among others) considered sorghum as an alternative food, although they do not know this cereal. The unfamiliarity, the chemical properties and solubility properties all affected the sensory acceptance.  aExtrusion  aFood technology  aGrain sorghum  aSensory evaluation  aVegetable consumption  aAnálise Organoléptica  aBebida  aCereal  aConsumidor  aExtrusão  aProduto de Origem Vegetal  aSorgo  aTecnologia de Alimento  aBebidas solúveis  aDrink  aMultiple factor analysis  aPropriedades sensoriais  aReidratação  aSorghum bicolor L  aSorgo extrusado  aWholemeal1 aASCHERI, J. L. R.1 aCARVALHO, C. W. P. de1 aCHÁVEZ, D. W. H.1 aMARTINS, I. B. A.1 aDELIZA, R.1 aSÁ, D. de G. C. F. de1 aQUEIROZ, V. A. V.  tJournal of Cereal Science, Londongv. 89, article 102793, 2019.