Título:	Gluten-free sorghum pasta : composition and sensory evaluation with different sorghum hybrids
Autor(es):	Oliveira, Lívia de Lacerda de Orlandin, Lícia Camargo de Aguiar, Lorena Andrade de Queiroz, Valeria Aparecida Vieira Zandonadi, Renata Puppin Botelho, Raquel Braz Assunção Figueiredo, Lúcio Flávio de Alencar
ORCID:	https://orcid.org/0000-0001-5410-8752 https://orcid.org/0000-0003-0370-3089 https://orcid.org/0000-0002-0369-287X
Afiliação do autor:	University of Brasília, Faculty of Health, Department of Nutrition University of Brasília, Faculty of Health, Department of Nutrition University of Brasília, Faculty of Health, Department of Nutrition Embrapa Maize and Sorghum University of Brasília, Faculty of Health, Department of Nutrition University of Brasília, Faculty of Health, Department of Nutrition University of Brasília, Institute of Biology, Department of Botany
Assunto:	Sorgo Alimentos sem glúten Antioxidantes Amido resistente
Data de publicação:	2022
Editora:	MDPI
Referência:	OLIVEIRA, Lívia de Lacerda de; ORLANDIN, Lícia Camargo de; AGUIAR, Lorena Andrade de; QUEIROZ, Valeria Aparecida Vieira; ZANDONADI, Renata Puppin; BOTELHO, Raquel Braz Assunção; FIGUEIREDO, Lúcio Flávio de Alencar. Gluten-free sorghum pasta: composition and sensory evaluation with different sorghum hybrids. Foods, S.l., v. 11, n. 19, 2022, 3124. DOI: https://doi.org/10.3390/foods11193124. Disponível em: https://www.mdpi.com/2304-8158/11/19/3124. Acesso em: 08 jul. 2023.
Abstract:	Although whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA—FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SAN and GRA, associated with disliking in antioxidant-rich GFPa, could be improved by milling process adjustments. Increasing the SS proportion and SWE with flavors can contribute to the balance between liking and nutritional advantages
Unidade Acadêmica:	Faculdade de Ciências da Saúde (FS) Departamento de Nutrição (FS NUT) Instituto de Ciências Biológicas (IB)
Licença:	©2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
DOI:	https://doi.org/10.3390/foods11193124
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