2020
DOI: 10.1590/s1678-3921.pab2020.v55.02288
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Abstract: The objective of this work was to evaluate the acceptability of gluten-free churros made either with tannin or tannin-free sorghum flour, as well as the retention of their phenolic compounds and antioxidant capacity retention after cooking and frying. The churros were developed by replacing wheat flour with sorghum flour from the sorghum cultivars BRS 305 with tannin (T-churro) or BRS 501 tannin free (TF-churro). The content of phenolic compounds and antioxidant activity were evaluated before and after the the… Show more

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Cited by 4 publications
(1 citation statement)
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“…It is a product obtained by cooking milk and added sucrose, which throughout the process, acquires color, texture, and characteristic flavors due to non-enzymatic browning reactions (Silva et al, 2020). It is widely consumed as a dessert and used as an ingredient in the preparation of other foods such as confectionery, cakes, cookies, churros and ice cream, and is highly appreciated by consumers (Gaze et al, 2015;Queiroz et al, 2020). In this sense, dulce de leche was adopted for this work due to its popularity in the Brazilian territory.…”
Section: Introductionmentioning
confidence: 99%
“…It is a product obtained by cooking milk and added sucrose, which throughout the process, acquires color, texture, and characteristic flavors due to non-enzymatic browning reactions (Silva et al, 2020). It is widely consumed as a dessert and used as an ingredient in the preparation of other foods such as confectionery, cakes, cookies, churros and ice cream, and is highly appreciated by consumers (Gaze et al, 2015;Queiroz et al, 2020). In this sense, dulce de leche was adopted for this work due to its popularity in the Brazilian territory.…”
Section: Introductionmentioning
confidence: 99%