Banca de QUALIFICAÇÃO: CRISTIANY OLIVEIRA BERNARDO

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : CRISTIANY OLIVEIRA BERNARDO
DATA : 15/02/2019
HORA: 09:00
LOCAL: EMBRAPA
TÍTULO:

Comparing extruded whole grain sorghum genotypes for soluble beverage: Sensory, functional and rehydration characteristics

PALAVRAS-CHAVES:

Consumers’ perception, drink powder, wettability, CATA, multi factor analyses, word association. 

PÁGINAS: 28
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia de Produtos de Origem Vegetal
RESUMO:

Sorghum has been considered as an alternative cereal with great contribution of important bioactive compounds to the human nutrition. In addition, this crop has the potential of adapting to this new global warming scenario.  However, the use of sorghum in the human diet requires the development of products that attend the consumer´s needs. Six sorghum genotypes of different colors were analyzed aiming at using them in the development of a new cereal beverage. Therefore, the proximal composition, condensed tannins, total phenolic compound, antioxidant capacity, resistant starch and microstructure were analyzed. They were ground into flour and processed by thermoplastic extrusion as raw material for the soluble beverage development, and the wettability, dispersibility, tapped bulk density and absolute density were evaluated. Taking into account that sorghum is not used in the Brazilian diet, the consumer perception of this seed was investigated, as well as the sensory characterization and the consumer acceptance of the beverages. The results revealed that the BR305 presented the highest content of condensed tannins, total phenolic compound, antioxidant capacity and resistant starch. The powders of BRS373 and SC319 presented highest wettability, whereas BRS501 had the lowest absolute density, number of pores, wettability, and dispersibility. BRS373 and BRS330 achieved the highest acceptance means, and the BRS501 the lowest one. The results of the Word association indicated that Brazilians do not know sorghum, and they associated it with animal feed. In contrast, people with nutritional restriction (such us different gluten intolerances), considered sorghum as a cereal alternative. Brazilians also do not know much about cereal beverage, associating with soy drinks and juices. The unfamiliarity, as well as solubility properties and condensed tannins affected the sensory acceptance

MEMBROS DA BANCA:
Externo à Instituição - CRISTINA YOSHIE TAKEITI - EMBRAPA
Externo à Instituição - DANIELA DE GRANDI CASTRO FREITAS DE SÁ - EMBRAPA
Interno - 105.290.788-13 - JOSÉ LUIS RAMIREZ ASCHERI - UNICAMP
Externo à Instituição - MELICIA CINTIA GALDEANO - EMBRAPA
Externo à Instituição - RENATA TORREZAN - EMBRAPA