Consulta: creatorFacets:"Soares,Raquel Rainier Alves"
Registros recuperados: 1
Data/hora: 01/06/2024 13:48:52

Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour
Provedor de dados: 86
Autores: Soares,Raquel Rainier Alves; Vasconcelos,Christiane Mileib; Oliveira,Mariane Verônica de; Minim,Valéria Paula Rodrigues; Queiroz,Valéria Aparecida Vieira; Barros,Frederico.
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...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sorghum bicolor; Cookies; Human health; Savory fried pies.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000103903