02258nam a2200289 a 450000100080000000500110000800800410001910000220006024501070008226001900018950000970037952012130047665000140168965000200170365000130172365000140173665000270175065300220177765300140179965300210181370000220183470000260185670000220188270000150190470000270191970000220194621310082021-03-31       2021    bl uuuu     u00u1 u    #d1 aASCHERI, J. L. R.  aConsumer's perception of sorghum for the development of a whole grain beverage.h[electronic resource]  aIn: ICC INTERNATIONAL CEREAL AND BREAD CONGRESS, 16., 2021, Online conference. Book of Abstracts. Viena: International Association for Cereal Science and Technology, 2021. p. 154.c2021  aPoster. Session 6. Wholegrains, their definition and utilisation in foods. P. 6.1. ICBC2021.  aSorghum is often used in animal feed, therefore sorghum whole grains have high bioactive compounds and fiber content. Its use in the human diet requires the development of products that attend the consumer´s needs and preferences. The aim was to interpret the consumers’ perception of sorghum, as well as to evaluate the potential of extrusion and different sorghum genotypes for a soluble beverage. Taking into account that sorghum is not used in most countries, the consumer perception of this seed was investigated using word association method, applying online questionnaire. In parallel, six sorghum genotypes were investigated. In whole grains, chemical composition, condensed tannins (CT), total phenolic compound (TPC), antioxidant capacity (AC) and resistant starch (RS) were analyzed. They were ground and processed by thermoplastic extrusion to develop soluble beverage and their wettability, dispersibility and the sensory characterization of the beverages were evaluated. The answers obtained in word association were divided into two groups: No food restriction people (NFR) and food restriction people (FR). The category “unknown” presented highest percentage of mention to both groups.  aExtrusion  aFood technology  aCocção  aExtrusão  aTecnologia de Alimento  aExtrusion cooking  aWholemeal  aWord association1 aCHÁVEZ, D. W. H.1 aCARVALHO, C. W. P. de1 aMARTINS, I, B. A.1 aDELIZA, R.1 aSÁ, D. de G. C. F. de1 aQUEIROZ, V. A. V.