A low calorie and nutritive sorghum powdered drink mix: influence of tannin on the sensorial and functional properties

• Autor(a) principal: Valéria Aparecida Vieira Queiroz
• Data de Publicação: 2017
• Outros Autores: Aline da Silva Aguiar, Cícero Beserra de Menezes, Carlos Wanderlei Piler de Carvalho, Caroline Liboreiro Paiva, Patrícia Costa Fonseca, Renata Regina Pereira da Conceição
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFMG
• Texto Completo: https://doi.org/10.1016/j.jcs.2017.10.001; http://hdl.handle.net/1843/43441; https://orcid.org/ 0000-0002-0898-648X
• topic: Sorgo; Antioxidantes; Taninos; Sorgo como alimento; Alimentos sem glúten

Sorghum tannins are excellent antioxidants and may contribute to the health although their astringency is believed to be objectionable. This work aims to develop a low calorie and nutritive powdered drink mix with tannin-sorghum (PDT-3670) and tannin-free sorghum (PDTF-7064) extruded flours and to evaluate their sensorial, nutritional and functional properties. Both products were accepted on all attributes with acceptance from 70.9 to 93.2%. PDT-3670 had greater purchase intention than PDTF-7064 and better acceptability for flavor and overall acceptability. There was no difference in the aroma, texture and color acceptability between the two products. The antioxidant activity, phenols, tannins and anthocyanin contents were higher in the PDT-3670 powdered drink, having potential functional properties. Chemical analyzes indicated that both powdered formulates may be potential sources of fiber (7.9–9.1 g/100 g) and proteins (18.5 g/100 g). The serving size dissolved in water had 126.5–128.3 kcal and dissolved in milk 214–215.18 kcal. The tannin did not negatively influence the acceptance of drinks, and improved their functional properties. This nutritive and low calorie sorghum powdered drink mix has potential to be introduced, especially, into the gluten-free food market and can bring health benefits to the consumers.