Use este identificador para citar ou linkar para este item: http://repositorio.bc.ufg.br/handle/ri/17353
Tipo do documento: Artigo
Título: Inclusion of sweet sorghum flour in bread formulations
Autor: Araujo, Veronica Freitas Pires
Guimaraes Junnyor, Wellingthon da Silva
Silva, Marco Antonio Pereira da
Placido, Geovana Rocha
Caliari, Marcio
Lima, Maria Siqueira de
Vieira, Nubia Ferreira
Abstract: Sweet sorghum (Sorghum bicolor L. Moench) has been studied as an additional source of raw material for production or partial replacement of foods due to its high fiber concentration. Its consumption is associated with the prevention of some diseases and nutritional benefits. The aim of this study was to evaluate the partial replacement of wheat flour by sweet sorghum flour in bread formulations in order to characterize the nutritional and physical profile of the flour. Four bread formulations were prepared and evaluated for sensory and textural profile. The composition of sweet sorghum flour showed high fiber content and relative protein value, and moisture showed average value, in accordance with limits established by legislation. The addition of 3% sweet sorghum flour to bread was shown to be technically feasible, with great acceptance by consumers, being a nutritious and tasty option.
Palavras-chave: Functional food
Fiber
Baking
Texture
País: Africa do sul
Unidade acadêmica: Escola de Agronomia e de Engenharia de Alimentos - EA (RG)
Citação: ARAUJO, Veronica Freiras Pires et al. Inclusion of sweet sorghum flour in bread formulations. African Journal of Biotechnology, Makhanda, v. 14, n. 19, p. 1655-1661, May 2015.
Tipo de acesso: Acesso Aberto
Identificador do documento: 10.5897/AJB2015.14531
Identificador do documento: 10.5897/AJB2015.14531
URI: http://repositorio.bc.ufg.br/handle/ri/17353
Data de publicação: Mai-2015
Aparece nas coleções:EA - Artigos publicados em periódicos

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