Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers’ perception of sorghum and cereal beverage using word association

Bernardo, Cristiany Oliveira; Ascheri, José Luis Ramírez; Carvalho, Carlos Wanderlei Piler de; Chávez, Davy William Hidalgo; Martins, Inayara Beatriz Araújo; Deliza, Rosires; Freitas, D. de G. C.; Queiróz, Valéria Aparecida Vieira

doi:10.1016/j.jcs.2019.102793

Cited by 19 publications

(15 citation statements)

References 34 publications

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“…Correspondence analysis on CATA questions of the six sorghum genotype extrudates in this order: BR501 (0), CMSS005 (1), BRS330 (48), BRS373 (53), BRS305 (75), and SC319 (77) in Table 2. In general, tannin sorghum was reported to confer bad flavor, dark color, and burnt flavor, whereas nontannin sorghum was more related to sweet taste, nice flavor, and bright brown color, which were similar to those reported by Bernardo et al (2019). As some colored sorghum genotypes with dark colors and testa have tannins, there was a…”

Section: F I G U R Esupporting

confidence: 62%

Physicochemical properties, characteristics, and consumer acceptance of whole grain sorghum expanded extrudates

Chávez

Ascheri

Carvalho

et al. 2021

J. Food Process. Preserv.

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Section: F I G U R Esupporting

confidence: 62%

Physicochemical properties, characteristics, and consumer acceptance of whole grain sorghum expanded extrudates

Chávez

Ascheri

Carvalho

et al. 2021

J. Food Process. Preserv.

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“…Cereals are known as important sources of dietary proteins [ 29 ], energy, carbohydrates, vitamins, minerals, and fibre (arabinoxylan and β –glucan), but, at the same time, they are deficient in some basic components (essential amino acids, e.g., lysine) [ 19 , 30 ]. Whole grains are known to have important bioactive compounds and high nutritional values and their regular consumption has a positive effect on health [ 31 , 32 , 33 ]. The presence of soluble fibre lowers the glycaemic index of the beverage by slowing down its digestion and absorption, whereas phenolic compounds have antioxidant potential and scavenge harmful free radicals in the body [ 9 ].…”

Section: Non-alcoholic Fermented Cereal Beverage Segmentmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

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“…The protein content of polished sorghum (ranging between 8.5% and 10.8%) was not affected by sorghum variety or the frequency of polishing (Figure 12). Whole sorghum has previously been shown to contain 12% protein [29], and it generally has similar protein contents to other cereals. However, the removal of certain grains during polishing (especially in the pericarp) can decrease protein content in polished sorghum grains.…”

Section: Fat Contentmentioning

confidence: 95%

Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, Indonesia

A’yunin

Atmadja

Aini

et al. 2022

International Journal of Food Science

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To determine the suitability of different sorghum cultivars (grown in Indonesia) for the manufacturing of acceptable food products, their properties must first be characterised. During sorghum processing, polishing may affect the final nutritional value and quality of the product. This study is aimed at determining the effects of sorghum variety and polishing frequency on nutritional value. This was achieved by using a factorial randomised block design with two factors: sorghum variety (Bioguma, Numbu, and Super) and polishing frequency (once, twice, or thrice). Tannin content, antioxidant capacity, levels of dietary fibre and resistant starch, and fat, ash, and carbohydrate content varied according to sorghum cultivar. Compared to other sorghum varieties, the Super cultivar contained the highest levels of antioxidants, dietary fibre, fat content, protein, resistant starch, and tannins (although high tannin content could be lowered by polishing grains up to three times). The frequency of polishing affected tannin and ash levels in all three sorghum varieties. Polishing frequency also affected the antioxidant capacity of polished sorghum grains. The findings from this study should be considered when determining appropriate applications for various sorghum-based food products.

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Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers’ perception of sorghum and cereal beverage using word association

Cited by 19 publications

References 34 publications

Physicochemical properties, characteristics, and consumer acceptance of whole grain sorghum expanded extrudates

Physicochemical properties, characteristics, and consumer acceptance of whole grain sorghum expanded extrudates

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, Indonesia

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