A low calorie and nutritive sorghum powdered drink mix: Influence of tannin on the sensorial and functional properties

Queiróz, Valéria Aparecida Vieira; Aguiar, Aline da Silva; Menezes, C. B. de; Carvalho, Carlos Wanderlei Piler de; Paiva, Caroline Liboreiro; Fonseca, Patricia Costa; Conceição, R. R. P. da

doi:10.1016/j.jcs.2017.10.001

Cited by 38 publications

(32 citation statements)

References 19 publications

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“…Sorghum whole grains were simply extruded to produce powders that are ready for infusion with water or milk to make a drink. The drink was low in fat but high in dietary fibers and proteins and rich in phenolic compounds, and showed a high sensory acceptance and purchase intention (Anunciacao et al., ; Queiroz et al., ). The presence of tannin has shown no negative effects on sensory acceptance; instead, it could improve the health and functional properties of the drink (Queiroz et al., ).…”

Section: Application Of Sorghum Grain In the Food Systemmentioning

confidence: 99%

“…On the other hand, tannins are notorious for their bitterness and astringency and may have negative impacts on the sensory attributes, and have long been considered as “toxic” compounds (Dykes et al., ; Kobue‐Lekalake, Taylor, & De Kock, ), so their application in foods has been hindered. However, in some foods, sorghum tannins have not been found to have any negative impact on the sensory attributes (Kobue‐Lekalake et al., ; Queiroz et al., ). It has been suggested that sorghum tannins will bind with proteins and other macromolecules and become unavailable to taste receptors (Girard & Awika, ).…”

Section: Application Of Sorghum Grain In the Food Systemmentioning

confidence: 99%

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Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

177

111

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Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3‐deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3‐deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.

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Section: Application Of Sorghum Grain In the Food Systemmentioning

confidence: 99%

Section: Application Of Sorghum Grain In the Food Systemmentioning

confidence: 99%

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

177

111

View full text Add to dashboard Cite

show abstract

“…The antioxidant action of polyphenols is their most important contribution. Tannins, which belong to the polyphenol family, reduce pre-and post-harvest losses, thus reaching high yields (Queiroz et al, 2018). The antioxidant capacity of sorghum is of scientific interest, even though some of its components such as proteins and starch are less available because of their interaction with polyphenols (Girard &…”

Section: Introductionmentioning

confidence: 99%

Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains

Acquisgrana

Pamies

Amezaga

et al. 2020

Int J of Food Sci Tech

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The present work evaluates the potential of sorghum with high content of tannins for wholegrain flour production. Two types of mills were used: a roller mill (RM) and a blade (BM) mill. The impact of moisture and grinding on yield, physical, chemical and thermal properties were evaluated. Maximum yield was obtained using a BM with 25% moisture in the grain, resulting in 60.9% versus 28% (g flour/g of wholegrain sorghum) for the RM. Grain moisture and milling type affected flour colour and ashes. For both mills, the pasting and thermal properties of flour with grain moisture variation were significantly different from the untreated control sample. By studying the procedures for flour production and quality characteristics, it is possible to produce flour with good physical attributes, which can contribute to the development of gluten-free foods based on sorghum for the celiac population.

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“…Some of these compounds stand out for having a high antioxidant capacity, acting against the deleterious effects of free radicals in the organism 11,12,13 . Moreover, sorghum is gluten-free 13,14 , making it a safe alternative for people with celiac disease and those with gluten intolerance 15,16,17 .…”

Section: Introductionmentioning

confidence: 99%

“…However, it is known that some genotypes of this cereal may present differences in their chemical and nutritional composition 8,18 , which can lead to technological and sensorial changes to the products to which they are added. Still, there are few studies that add sorghum to the milk matrix 16 ; and none that compare the addition of different genotypes.…”

Section: Introductionmentioning

confidence: 99%

Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance

Oliveira

Pontes²,

Queiróz

et al. 2020

Rev. chil. nutr.

Self Cite

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The aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501 (tannin-free). Five formulations were elaborated: 1) Control (without WSF); 2) 2% BR501; 3) 4% BR501; 4) 2% BRS305 and 5) 4% BRS305 and evaluated for antioxidant capacity, total anthocyanins, total phenols, condensed tannins, sensory acceptance and purchase intention. The 4% BRS305 formulation presented higher antioxidant properties, but lower sensory acceptance. No significant difference was observed for: color, flavor and overall acceptability between the control and 2% BR501; nor for texture and overall acceptability between the control and 4% BR501. Principal component analysis explained that all variables associated with antioxidant properties were positively correlated with the first major component (PC1: 82.7%). The 2% and 4% BR501 formulations were more highly correlated with PC1 (92.7%), as well as the control in relation to sensorial characteristics. The addition of WSF BRS305 improved the antioxidant properties of yogurts and the addition of WSF BR501 did not interfere with the sensory acceptance of the formulations. The similarity of the sensory acceptance of the yogurt containing WSF from the BR 501 genotype to the control, opens perspectives for the insertion of sorghum in human food, using dairy products as suitable matrices, adding potential functionality to this type of product.

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A low calorie and nutritive sorghum powdered drink mix: Influence of tannin on the sensorial and functional properties

Cited by 38 publications

References 19 publications

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains

Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance

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