Título:	Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads.
Autoria:	OLIVEIRA, L. de L. de OLIVEIRA, G. T. de ALENCAR, E. R. de QUEIROZ, V. A. V. FIGUEIREDO, L. F. de A.
Afiliação:	LÍVIA DE LACERDA DE OLIVEIRA, Universidade de Brasília; GUILHERME THEODORO DE OLIVEIRA, Universidade de Brasília; ERNANDES RODRIGUES DE ALENCAR, Universidade Federal de Viçosa; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; LÚCIO FLAVIO DE ALENCAR FIGUEIREDO, Universidade de Brasília.
Ano de publicação:	2022
Referência:	LWT. Food Science and Technology, 153, 112407, 2022.
Conteúdo:	Physical, chemical, and antioxidant analysis of grain and flour of five sorghum hybrids with different pericarp color (brown, red, and white) and endosperm texture were conducted to prepare gluten-free bread. Specific volume, texture, and acceptance were assessed in the breads. All characteristics were correlated to identify the drivers of liking. Only the brown BRS 305 and 1167048 hybrids presented pigmented testa layer with higher total phenolic contents (TPC) and total condensed tannins (TAN). The former stood out for antioxidants (1493 mg/100 g of TPC, 609.9 mg/100 g of TAN). The negative effect of antioxidants and fibers on bread acceptance was highlighted. Red sorghum BRS 332 presented higher acceptance, besides an interesting content of antioxidants (218 mg/100 g of TPC and 21.4 mg/100 g of TAN). Proteins, carbohydrates, and soluble starch were drivers of liking. Their contents could be adjusted with other ingredients to improve formulations of higher antioxidant sorghum breads.
Thesagro:	Sorgo Pão Amido Glúten Grão Antioxidante Alimento Farinha
NAL Thesaurus:	Breads Gluten-free foods
Palavras-chave:	Grain diversity Antioxidant foods Acceptance drivers Flour trait
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPMS)