Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour
Abstract: The objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products.
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Embrapa Secretaria de Pesquisa e Desenvolvimento
2019
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oai:scielo:S0100-204X20190001039032019-11-11Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flourSoares,Raquel Rainier AlvesVasconcelos,Christiane MileibOliveira,Mariane Verônica deMinim,Valéria Paula RodriguesQueiroz,Valéria Aparecida VieiraBarros,Frederico Sorghum bicolor cookies human health savory fried pies Abstract: The objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products.info:eu-repo/semantics/openAccessEmbrapa Secretaria de Pesquisa e DesenvolvimentoPesquisa Agropecuária BrasileiraPesquisa Agropecuária Brasileira v.54 20192019-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000103903en10.1590/s1678-3921.pab2019.v54.01205 |
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Soares,Raquel Rainier Alves Vasconcelos,Christiane Mileib Oliveira,Mariane Verônica de Minim,Valéria Paula Rodrigues Queiroz,Valéria Aparecida Vieira Barros,Frederico |
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Soares,Raquel Rainier Alves Vasconcelos,Christiane Mileib Oliveira,Mariane Verônica de Minim,Valéria Paula Rodrigues Queiroz,Valéria Aparecida Vieira Barros,Frederico Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour |
author_facet |
Soares,Raquel Rainier Alves Vasconcelos,Christiane Mileib Oliveira,Mariane Verônica de Minim,Valéria Paula Rodrigues Queiroz,Valéria Aparecida Vieira Barros,Frederico |
author_sort |
Soares,Raquel Rainier Alves |
title |
Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour |
title_short |
Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour |
title_full |
Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour |
title_fullStr |
Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour |
title_full_unstemmed |
Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour |
title_sort |
starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour |
description |
Abstract: The objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products. |
publisher |
Embrapa Secretaria de Pesquisa e Desenvolvimento |
publishDate |
2019 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000103903 |
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