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AGUIAR, L. A. de; RODRIGUES, D. B.; QUEIROZ, V. A. V.; MELO, L.; PINELI, L. de L. de O.. |
Rapid descriptive methods have emerged as a relatively simple alternative for screening the sensory attributes of products that drive their liking, and may contribute to identify sorghum genotypes with potential for development of gluten-free breads with higher consumer acceptance. Two rapid techniques, Check-All-That-Apply (CATA) and Optimized Descriptive Profile (ODP), were herein compared on their ability to describe, discriminate and identify the drivers of liking of sorghum breads. Gluten-free bread formulations were developed using flours from selected sorghum genotypes (CMSS005, BR 501, BRS 332, BRS 330, BRS 305 and 1167048), besides commercial sorghum and rice flours. A semi-trained panel (n = 18) evaluated the samples using the ODP method, whereas... |
Tipo: Artigo de periódico |
Palavras-chave: Gluten-free bread; Sorgo; Glúten; Pão; Genótipo. |
Ano: 2020 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1120781 |
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RODRIGUES, D. B.; TUNES, L. V. M.; VILLELA, F. A.; GADOTTI, G. I.; COSTA, C. J.; ROSA, T. D.; MEDEIROS, D.; GULARTE, J. A.; GEWEHR, E.; ALMEIDA, A. S.; NUNES, C.. |
Tipo: Artigo de periódico |
Palavras-chave: Strenght; BRS Piabiru; Quinoa; Pseudocereal; Germination. |
Ano: 2018 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1101568 |
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