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dc.contributor.authorOliveira, Lívia de Lacerda de-
dc.contributor.authorOrlandin, Lícia Camargo de-
dc.contributor.authorAguiar, Lorena Andrade de-
dc.contributor.authorQueiroz, Valeria Aparecida Vieira-
dc.contributor.authorZandonadi, Renata Puppin-
dc.contributor.authorBotelho, Raquel Braz Assunção-
dc.contributor.authorFigueiredo, Lúcio Flávio de Alencar-
dc.date.accessioned2023-07-10T11:20:36Z-
dc.date.available2023-07-10T11:20:36Z-
dc.date.issued2022-
dc.identifier.citationOLIVEIRA, 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.pt_BR
dc.identifier.urihttp://repositorio2.unb.br/jspui/handle/10482/46037-
dc.language.isoengpt_BR
dc.publisherMDPIpt_BR
dc.rightsAcesso Abertopt_BR
dc.titleGluten-free sorghum pasta : composition and sensory evaluation with different sorghum hybridspt_BR
dc.typeArtigopt_BR
dc.subject.keywordSorgopt_BR
dc.subject.keywordAlimentos sem glútenpt_BR
dc.subject.keywordAntioxidantespt_BR
dc.subject.keywordAmido resistentept_BR
dc.rights.license©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/).pt_BR
dc.identifier.doihttps://doi.org/10.3390/foods11193124pt_BR
dc.description.abstract1Although 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 advantagespt_BR
dc.identifier.orcidhttps://orcid.org/0000-0001-5410-8752pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0003-0370-3089pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-0369-287Xpt_BR
dc.contributor.affiliationUniversity of Brasília, Faculty of Health, Department of Nutritionpt_BR
dc.contributor.affiliationUniversity of Brasília, Faculty of Health, Department of Nutritionpt_BR
dc.contributor.affiliationUniversity of Brasília, Faculty of Health, Department of Nutritionpt_BR
dc.contributor.affiliationEmbrapa Maize and Sorghumpt_BR
dc.contributor.affiliationUniversity of Brasília, Faculty of Health, Department of Nutritionpt_BR
dc.contributor.affiliationUniversity of Brasília, Faculty of Health, Department of Nutritionpt_BR
dc.contributor.affiliationUniversity of Brasília, Institute of Biology, Department of Botanypt_BR
dc.description.unidadeFaculdade de Ciências da Saúde (FS)pt_BR
dc.description.unidadeDepartamento de Nutrição (FS NUT)pt_BR
dc.description.unidadeInstituto de Ciências Biológicas (IB)pt_BR
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