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dc.contributor.authorCORREIA, V. T. da V.
dc.contributor.authorD'ANGELIS, D. F.
dc.contributor.authorSANTOS, A. N. dos
dc.contributor.authorRONCHETI, E. F. S.
dc.contributor.authorQUEIROZ, V. A. V.
dc.contributor.authorFIGUEIREDO, J. E. F.
dc.contributor.authorSILVA, W. A. da
dc.contributor.authorFERREIRA, A. A.
dc.contributor.authorFANTE, C. A.
dc.date.accessioned2021-11-09T19:00:44Z-
dc.date.available2021-11-09T19:00:44Z-
dc.date.created2021-11-09
dc.date.issued2022
dc.identifier.citationLWT. Food Science and Technology, v. 154, 112672, 2022.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1135938-
dc.descriptionThis 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 < 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 < 0.05). The sensory parameters aroma and spreadability were not different (p > 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.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectDescriptive test check-all-that-apply
dc.subjectHealthy food
dc.subjectTexture analysis
dc.titleTannin-sorghum flours in cream cheese: physicochemical, antioxidant and sensory characterization.
dc.typeArtigo de periódico
dc.subject.thesagroLaticínio
dc.subject.thesagroSorghum Bicolor
dc.subject.thesagroSorgo
dc.subject.thesagroTextura de Alimento
dc.subject.thesagroFarinha
dc.subject.thesagroTanino
dc.subject.thesagroPropriedade Físico-Química
dc.subject.thesagroAntioxidante
dc.subject.nalthesaurusDairies
riaa.ainfo.id1135938
riaa.ainfo.lastupdate2021-11-09
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2021.112672
dc.contributor.institutionVINÍCIUS TADEU DA VEIGA CORREIA, Universidade Federal de Minas Gerais; DANIELLE FATIMA D'ANGELIS, Universidade Federal de Minas Gerais; AMANDA NERIS DOS SANTOS, Universidade Federal de Minas Gerais; ELDER FELIPE SILVA RONCHETI, Instituto Federal do Pará; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; JOSE EDSON FONTES FIGUEIREDO, CNPMS; WASHINGTON AZEVEDO DA SILVA, Universidade Federal de São João del-Rei; ANDREZA ANGÉLICA FERREIRA, Universidade Federal de Minas Gerais; CAMILA ARGENTA FANTE, Universidade Federal de Minas Gerais.
Aparece nas coleções:Artigo em periódico indexado (CNPMS)

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