Data/hora: 13/06/2024 15:46:26

Provedor de dados: | 86
País: | Brazil
Título: | Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour
Autores: | Soares,Raquel Rainier Alves; Vasconcelos,Christiane Mileib; Oliveira,Mariane Verônica de; Minim,Valéria Paula Rodrigues; Queiroz,Valéria Aparecida Vieira; Barros,Frederico.
Data: | 2019-01-01
Ano: | 2019
Palavras-chave: | Sorghum bicolor; Cookies; Human health; Savory fried pies.
Resumo: | Abstract: The objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000103903

Editor:

Embrapa Secretaria de Pesquisa e Desenvolvimento

Pesquisa Agropecuária Brasileira

Relação: | 10.1590/s1678-3921.pab2019.v54.01205
Formato: | text/html
Fonte: | Pesquisa Agropecuária Brasileira  v.54 2019
Fonte: | info:eu-repo/semantics/openAccess