Mashing with unmalted sorghum using a novel low temperature enzyme system: Impacts of sorghum grain composition and microstructure

Holmes, Calum P.; Casey, John; Cook, David J.

doi:10.1016/j.foodchem.2016.10.083

Cited by 15 publications

(9 citation statements)

References 30 publications

(17 reference statements)

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“…Expanded extrudates from BRS373, CMSS005, BRS330, and BR501 nontannin sorghums did not present any significant differences (p > .05) in the overall liking scores (Table 2) and presented the following means: 5.3, 5.3, 5.2, and 5.0, respectively. The tannin sorghums SC319 and BRS305 presented the lowest acceptance means (4.5 and 4.3, respectively), which is in contrast with the previously reported result that high tannin sorghum was responsible for a small increase in bitterness but was not detected by all consumers (Daiber, 1975;Holmes et al, 2017). Anunciação et al (2017) classified the liking scores as follows: rejection (≤4.9), indifference (5.0-5.9), and acceptance (≥6.0) of the products.…”

Section: Sensory Evaluationcontrasting

confidence: 94%

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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: Sensory Evaluationcontrasting

confidence: 94%

“…The antioxidant properties of sorghum grains were related to tannins, and the bound and free phenolic acids (Cardoso et al, 2015;Chávez et al, 2017;Holmes et al, 2017); the bound phenolics…”

Section: Antioxidant Content and Grain Colormentioning

confidence: 99%

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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“…The low temperature mash generated worts of comparable quality to those resulting from a traditional energy intensive mash protocol. Whilst brewing sorghums were of lower protein content, protein per se did not correlate with mashing performance 75 . DWF4 and CPD are key brassinosteroids (BRs) biosynthesis enzyme genes.…”

Section: Introductionmentioning

confidence: 87%

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Kumar¹,

Saini²,

Meenakshi³

et al. 2018

J. Pharm. Sci. Innov.

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In the past, the beneficial effects of fermented fruits were unknown, and so people primarily used fermentation to preserve fruits, enhance shelf life, and improve flavor. Fermentation of fruits has been adopted over many generations, primarily due to their commercial significance. Edible tropical fruits such as, cashew apple, mangoes, papaya, pineapple, litchi, guava, bael, banana, pomegranate, jamun and palm etc. with high export potential have their origin in the tropics and require rather suitable climatic conditions; and can not tolerate environmental stress. Most of the tropical fruits are important sources of antioxidants, vitamins and minerals and form a very healthy part of a diet. An effective utilisation of inferior grade and over-ripe fruits and processing them into fermented beverages has been revealed as a new and promising alternative to generate extra revenues whilst conducting a sustainable exploitation of wastes. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. This paper reviews the production techniques and beneficial health effects of different fermented fruits. Scientific advances in the emerging area of functional beverages; as they provide a health benefit beyond the basic nutritional functions also reported in this paper.

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“…Mashing with unmalted sorghum using a novel low temperature enzyme system: Impacts of No Holmes et al 53 intolerance. However, it was also observed and demonstrated here, based on the online search engines, that there are limited number of GFP.…”

Section: Sensorial Reference Studymentioning

confidence: 99%

Sorgo, un cereal alternativo para productos sin gluten

Chávez¹,

Ascheri²,

Martins³

et al. 2018

Rev. chil. nutr.

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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.

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Mashing with unmalted sorghum using a novel low temperature enzyme system: Impacts of sorghum grain composition and microstructure

Cited by 15 publications

References 30 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

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Sorgo, un cereal alternativo para productos sin gluten

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