A low calorie and nutritive sorghum powdered drink mix: influence of tannin on the sensorial and functional properties
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , |
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 |
Resumo: | 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. |
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2022-07-20T11:19:57Z2022-07-20T11:19:57Z2017794349https://doi.org/10.1016/j.jcs.2017.10.0010733-5210http://hdl.handle.net/1843/43441https://orcid.org/ 0000-0002-0898-648XSorghum 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.Os taninos do sorgo são excelentes antioxidantes e podem contribuir para a saúde, embora se acredite que sua adstringência seja questionável. Este trabalho tem como objetivo desenvolver uma mistura de bebida em pó hipocalórica e nutritiva com farinhas extrusadas de sorgo tanino-sorgo (PDT-3670) e sem tanino (PDTF-7064) e avaliar suas propriedades sensoriais, nutricionais e funcionais. Ambos os produtos foram aceitos em todos os atributos com aceitação de 70,9 a 93,2%. O PDT-3670 teve maior intenção de compra do que o PDTF-7064 e melhor aceitabilidade para sabor e aceitação geral. Não houve diferença no aroma, textura e aceitabilidade de cor entre os dois produtos. A atividade antioxidante, os teores de fenóis, taninos e antocianinas foram maiores na bebida em pó PDT-3670, possuindo propriedades funcionais potenciais. As análises químicas indicaram que ambos os formulados em pó podem ser fontes potenciais de fibra (7,9–9,1 g/100 g) e proteínas (18,5 g/100 g). A porção dissolvida em água tinha 126,5–128,3 kcal e dissolvida em leite 214–215,18 kcal. O tanino não influenciou negativamente na aceitação das bebidas, e melhorou suas propriedades funcionais. Essa mistura nutritiva e de baixo teor calórico para bebida em pó de sorgo tem potencial para ser introduzida, principalmente, no mercado de alimentos sem glúten e pode trazer benefícios à saúde dos consumidores.Outra AgênciaengUniversidade Federal de Minas GeraisUFMGBrasilICA - INSTITUTO DE CIÊNCIAS AGRÁRIASJournal of Cereal ScienceSorgoAntioxidantesTaninosSorgo como alimentoAlimentos sem glútenA low calorie and nutritive sorghum powdered drink mix: influence of tannin on the sensorial and functional propertiesUma mistura de bebida em pó de sorgo hipocalórica e nutritiva: influência do tanino nas propriedades sensoriais e funcionaisinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.sciencedirect.com/science/article/pii/S0733521017304769Valéria Aparecida Vieira QueirozAline da Silva AguiarCícero Beserra de MenezesCarlos Wanderlei Piler de CarvalhoCaroline Liboreiro PaivaPatrícia Costa FonsecaRenata Regina Pereira da Conceiçãoinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/43441/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALA low calorie and nutritive sorghum powdered drink mix Influence of tannin on the sensorial and functional properties.pdfA low calorie and nutritive sorghum powdered drink mix Influence of tannin on the sensorial and functional properties.pdfapplication/pdf489425https://repositorio.ufmg.br/bitstream/1843/43441/2/A%20low%20calorie%20and%20nutritive%20sorghum%20powdered%20drink%20mix%20Influence%20of%20tannin%20on%20the%20sensorial%20and%20functional%20properties.pdff2685d425c6d90a242db01229d687994MD521843/434412022-07-20 08:19:57.707oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-07-20T11:19:57Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.pt_BR.fl_str_mv |
A low calorie and nutritive sorghum powdered drink mix: influence of tannin on the sensorial and functional properties |
dc.title.alternative.pt_BR.fl_str_mv |
Uma mistura de bebida em pó de sorgo hipocalórica e nutritiva: influência do tanino nas propriedades sensoriais e funcionais |
title |
A low calorie and nutritive sorghum powdered drink mix: influence of tannin on the sensorial and functional properties |
spellingShingle |
A low calorie and nutritive sorghum powdered drink mix: influence of tannin on the sensorial and functional properties Valéria Aparecida Vieira Queiroz Sorgo Antioxidantes Taninos Sorgo como alimento Alimentos sem glúten |
title_short |
A low calorie and nutritive sorghum powdered drink mix: influence of tannin on the sensorial and functional properties |
title_full |
A low calorie and nutritive sorghum powdered drink mix: influence of tannin on the sensorial and functional properties |
title_fullStr |
A low calorie and nutritive sorghum powdered drink mix: influence of tannin on the sensorial and functional properties |
title_full_unstemmed |
A low calorie and nutritive sorghum powdered drink mix: influence of tannin on the sensorial and functional properties |
title_sort |
A low calorie and nutritive sorghum powdered drink mix: influence of tannin on the sensorial and functional properties |
author |
Valéria Aparecida Vieira Queiroz |
author_facet |
Valéria Aparecida Vieira Queiroz Aline da Silva Aguiar Cícero Beserra de Menezes Carlos Wanderlei Piler de Carvalho Caroline Liboreiro Paiva Patrícia Costa Fonseca Renata Regina Pereira da Conceição |
author_role |
author |
author2 |
Aline da Silva Aguiar Cícero Beserra de Menezes Carlos Wanderlei Piler de Carvalho Caroline Liboreiro Paiva Patrícia Costa Fonseca Renata Regina Pereira da Conceição |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Valéria Aparecida Vieira Queiroz Aline da Silva Aguiar Cícero Beserra de Menezes Carlos Wanderlei Piler de Carvalho Caroline Liboreiro Paiva Patrícia Costa Fonseca Renata Regina Pereira da Conceição |
dc.subject.other.pt_BR.fl_str_mv |
Sorgo Antioxidantes Taninos Sorgo como alimento Alimentos sem glúten |
topic |
Sorgo Antioxidantes Taninos Sorgo como alimento Alimentos sem glúten |
description |
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. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017 |
dc.date.accessioned.fl_str_mv |
2022-07-20T11:19:57Z |
dc.date.available.fl_str_mv |
2022-07-20T11:19:57Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1843/43441 |
dc.identifier.doi.pt_BR.fl_str_mv |
https://doi.org/10.1016/j.jcs.2017.10.001 |
dc.identifier.issn.pt_BR.fl_str_mv |
0733-5210 |
dc.identifier.orcid.pt_BR.fl_str_mv |
https://orcid.org/ 0000-0002-0898-648X |
url |
https://doi.org/10.1016/j.jcs.2017.10.001 http://hdl.handle.net/1843/43441 https://orcid.org/ 0000-0002-0898-648X |
identifier_str_mv |
0733-5210 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Journal of Cereal Science |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
dc.publisher.initials.fl_str_mv |
UFMG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS |
publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
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reponame:Repositório Institucional da UFMG instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
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Universidade Federal de Minas Gerais (UFMG) |
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UFMG |
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UFMG |
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Repositório Institucional da UFMG |
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Repositório Institucional da UFMG |
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