A decade of evidence of sorghum potential in the development of novel food products: insights from a bibliometric analysis.
Autor(a) principal: | |
---|---|
Data de Publicação: | 2023 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1157275 https://doi.org/10.3390/foods12203790 |
Resumo: | Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its 'gluten-free' feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food scientists and industry identify current trends and forward-looking approaches. Studies on homemade processing are still scarce. Thus, this review aimed to provide the latest information regarding the use of sorghum to develop ready-to-eat products or food ingredients based on studies published in the last decade (2012?2022), which then guided discussions on recent advances and prospects. The articles were identified by searching the Elsevier Scopus database. Sorghum has great potential as a functional and sustainable food that can be used in daily meals as a substitute for common cereals like wheat, rice and corn. The studies in the review show that it is possible to process sorghum in a wide variety of ways to obtain ready-to-eat products and ingredients for food products and preparations, such as popping, lamination, extrusion and wet cooking. The studies also show promising approaches to use sorghum in acceptable and nutrient-dense bakery and pasta products, highlighting their gluten-free versions. However, more efforts to make these novel food products available to consumers should be made. |
id |
EMBR_3918de1f510936133e1e3ba32d293fcf |
---|---|
oai_identifier_str |
oai:www.alice.cnptia.embrapa.br:doc/1157275 |
network_acronym_str |
EMBR |
network_name_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository_id_str |
2154 |
spelling |
A decade of evidence of sorghum potential in the development of novel food products: insights from a bibliometric analysis.Composto bioativoGluten-freeWhole grainSorgoGlútenGrãoProcessamentoFood processingBioactive compoundsDue to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its 'gluten-free' feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food scientists and industry identify current trends and forward-looking approaches. Studies on homemade processing are still scarce. Thus, this review aimed to provide the latest information regarding the use of sorghum to develop ready-to-eat products or food ingredients based on studies published in the last decade (2012?2022), which then guided discussions on recent advances and prospects. The articles were identified by searching the Elsevier Scopus database. Sorghum has great potential as a functional and sustainable food that can be used in daily meals as a substitute for common cereals like wheat, rice and corn. The studies in the review show that it is possible to process sorghum in a wide variety of ways to obtain ready-to-eat products and ingredients for food products and preparations, such as popping, lamination, extrusion and wet cooking. The studies also show promising approaches to use sorghum in acceptable and nutrient-dense bakery and pasta products, highlighting their gluten-free versions. However, more efforts to make these novel food products available to consumers should be made.ETIENE VALÉRIA AGUIAR, UNIVERSIDADE FEDERAL DE SÃO PAULO; FERNANDA GARCIA SANTOS, UNIVERSIDADE FEDERAL DE SÃO PAULO; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; VANESSA DIAS CAPRILES, UNIVERSIDADE FEDERAL DE SÃO PAULO.AGUIAR, E. V.SANTOS, F. G.QUEIROZ, V. A. V.CAPRILES, V. D.2023-10-17T11:23:44Z2023-10-17T11:23:44Z2023-10-172023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFoods, v. 12, 3790, 2023.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1157275https://doi.org/10.3390/foods12203790enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2023-10-17T11:23:45Zoai:www.alice.cnptia.embrapa.br:doc/1157275Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542023-10-17T11:23:45falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542023-10-17T11:23:45Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
A decade of evidence of sorghum potential in the development of novel food products: insights from a bibliometric analysis. |
title |
A decade of evidence of sorghum potential in the development of novel food products: insights from a bibliometric analysis. |
spellingShingle |
A decade of evidence of sorghum potential in the development of novel food products: insights from a bibliometric analysis. AGUIAR, E. V. Composto bioativo Gluten-free Whole grain Sorgo Glúten Grão Processamento Food processing Bioactive compounds |
title_short |
A decade of evidence of sorghum potential in the development of novel food products: insights from a bibliometric analysis. |
title_full |
A decade of evidence of sorghum potential in the development of novel food products: insights from a bibliometric analysis. |
title_fullStr |
A decade of evidence of sorghum potential in the development of novel food products: insights from a bibliometric analysis. |
title_full_unstemmed |
A decade of evidence of sorghum potential in the development of novel food products: insights from a bibliometric analysis. |
title_sort |
A decade of evidence of sorghum potential in the development of novel food products: insights from a bibliometric analysis. |
author |
AGUIAR, E. V. |
author_facet |
AGUIAR, E. V. SANTOS, F. G. QUEIROZ, V. A. V. CAPRILES, V. D. |
author_role |
author |
author2 |
SANTOS, F. G. QUEIROZ, V. A. V. CAPRILES, V. D. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
ETIENE VALÉRIA AGUIAR, UNIVERSIDADE FEDERAL DE SÃO PAULO; FERNANDA GARCIA SANTOS, UNIVERSIDADE FEDERAL DE SÃO PAULO; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; VANESSA DIAS CAPRILES, UNIVERSIDADE FEDERAL DE SÃO PAULO. |
dc.contributor.author.fl_str_mv |
AGUIAR, E. V. SANTOS, F. G. QUEIROZ, V. A. V. CAPRILES, V. D. |
dc.subject.por.fl_str_mv |
Composto bioativo Gluten-free Whole grain Sorgo Glúten Grão Processamento Food processing Bioactive compounds |
topic |
Composto bioativo Gluten-free Whole grain Sorgo Glúten Grão Processamento Food processing Bioactive compounds |
description |
Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its 'gluten-free' feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food scientists and industry identify current trends and forward-looking approaches. Studies on homemade processing are still scarce. Thus, this review aimed to provide the latest information regarding the use of sorghum to develop ready-to-eat products or food ingredients based on studies published in the last decade (2012?2022), which then guided discussions on recent advances and prospects. The articles were identified by searching the Elsevier Scopus database. Sorghum has great potential as a functional and sustainable food that can be used in daily meals as a substitute for common cereals like wheat, rice and corn. The studies in the review show that it is possible to process sorghum in a wide variety of ways to obtain ready-to-eat products and ingredients for food products and preparations, such as popping, lamination, extrusion and wet cooking. The studies also show promising approaches to use sorghum in acceptable and nutrient-dense bakery and pasta products, highlighting their gluten-free versions. However, more efforts to make these novel food products available to consumers should be made. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-10-17T11:23:44Z 2023-10-17T11:23:44Z 2023-10-17 2023 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Foods, v. 12, 3790, 2023. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1157275 https://doi.org/10.3390/foods12203790 |
identifier_str_mv |
Foods, v. 12, 3790, 2023. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1157275 https://doi.org/10.3390/foods12203790 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
_version_ |
1794503550593662976 |