02415naa a2200373 a 450000100080000000500110000800800410001902400510006010000250011124501250013626000090026152013070027065000120157765000170158965000120160665000150161865000330163365000200166665000100168665000110169665000240170765300420173165300170177365300210179070000210181170000220183270000230185470000220187770000250189970000200192470000200194470000170196477300600198121359382021-11-09       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.lwt.2021.1126722DOI1 aCORREIA, V. T. da V.  aTannin-sorghum flours in cream cheesebphysicochemical, antioxidant and sensory characterization.h[electronic resource]  c2022  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 &lt 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 &lt 0.05). The sensory parameters aroma and spreadability were not different (p &gt 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.  aDairies  aAntioxidante  aFarinha  aLaticínio  aPropriedade Físico-Química  aSorghum Bicolor  aSorgo  aTanino  aTextura de Alimento  aDescriptive test check-all-that-apply  aHealthy food  aTexture analysis1 aD'ANGELIS, D. F.1 aSANTOS, A. N. dos1 aRONCHETI, E. F. S.1 aQUEIROZ, V. A. V.1 aFIGUEIREDO, J. E. F.1 aSILVA, W. A. da1 aFERREIRA, A. A.1 aFANTE, C. A.  tLWT. Food Science and Technologygv. 154, 112672, 2022.