Banca de DEFESA: DAVY WILLIAM HIDALGO CHÁVEZ
Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.DISCENTE : DAVY WILLIAM HIDALGO CHÁVEZ
DATA : 26/07/2018
HORA: 09:30
LOCAL: Sala de pós-graduação PPGCTA
TÍTULO:
Elaboration of morning cereal with sorghum: effect on technological, sensorial and antioxidant properties
PALAVRAS-CHAVES:
Tannin sorghum, consumed perception, CATA, antioxidant capacity, hierarchical clustering principal components, correlogram
PÁGINAS: 74
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia de Produtos de Origem Vegetal
RESUMO:
Chap I
Abstract
There is a growing demand for health foods, indicated by the number of searches including the terms “celiac disease” and “gluten free products”. Most information is designed not only for celiac and gluten intolerant patients, but by others interested in obtaining additional health benefits from foods. Sorghum has been recently recognized as a cereal with functional properties, able to improve human health, but still of low direct human consumption. This review aims to illustrate the publication trends relating to sorghum for gluten free products and celiac disease. The scientific literature available in databases from the last twenty years was used. We perceived the need for further sensorial studies in order to understand the consumer expectations of gluten free products, considering the large varieties of colored sorghum grains that could be used to prepare different gluten free products.
Chap. II
Sorghum is a promissory crop widely consumed in African and Asian countries, it is drop resistance and is a healthfully food, including for celiacs and gluten intolerant patients. Nowadays some development countries are beginning to made ready to eat products such us breakfast cereals using sorghum due the high bioactive compounds contend and its health benefits, nevertheless certain sorghum cultivars (especially cultivar with greater values of bioactive compounds) has some undesirable sensorial characteristics. In this work, six sorghum genotypes (BR305 and SC319 brown pericarp; BRS373 and BRS330 red pericarp; BRS501 and CMSS005 white pericarp) were used, with the aim of determinate which(s) sorghum genotype(s) could be appropriated to development a product able to be consumed as a breakfast cereals. The samples were characterized by chemical, antioxidant capacity and texture analyses. In the extrudates were carried out: Longitudinal Expantion Index (LEI). On the other hand, Sensorial General Acceptance (SGA) from 1 to 9 scale, The Check All That Apply (CATA) and Willingness to Purchase (WP) testes with 5 point scale to determinate sensorial characteristics. Sorghum genotype BR305 and SC319 has the greatest values of dietary fiber (11.38% and 14.57%). The hardness of the grain had inversed Pearson correlation with the moisture (r=-0.850 and p<0.05) and direct correlation with protein and ash with r values of 0.968 and 0.930 (p < 0.05). In the extruded, white sorghum BRS501 and CMSS005 (L* values of 43.2 and 60.3 respectively) presented biggest LEI (4.12 and 6.6). It was observed negative and significan correlation of LEI with TPC, DPPH and ABTS (-0.904, -0.875 and -0.890 respectively), being BRS305 and SC319 genotypes with greatest antioxidants values but less values of GA (4.3 and 4.5 that means dislike slightly and neither like nor dislike respectively) and these samples also were related to bitter taste and bad taste by CATA question. It would be advisable to mix genotypes with better sensorial characteristics and those with more values of antioxidant properties and fiber contend in order to obtain healthy and acceptable products.
MEMBROS DA BANCA:
Externo à Instituição - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Externo à Instituição - EDWIN ELARD GARCIA ROJAS - UFF
Externo à Instituição - FELIX EMÍLIO PRADO CORNEJO - EMBRAPA
Externo à Instituição - SIDNEY PACHECO - EMBRAPA
Externo à Instituição - ROSIRES DELIZA - EMBRAPA