Tannin-sorghum flours in cream cheese: physicochemical, antioxidant and sensory characterization.

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dc.contributorVINÍCIUS TADEU DA VEIGA CORREIA, Universidade Federal de Minas Gerais; DANIELLE FATIMA D'ANGELIS, Universidade Federal de Minas Gerais; AMANDA NERIS DOS SANTOS, Universidade Federal de Minas Gerais; ELDER FELIPE SILVA RONCHETI, Instituto Federal do Pará; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; JOSE EDSON FONTES FIGUEIREDO, CNPMS; WASHINGTON AZEVEDO DA SILVA, Universidade Federal de São João del-Rei; ANDREZA ANGÉLICA FERREIRA, Universidade Federal de Minas Gerais; CAMILA ARGENTA FANTE, Universidade Federal de Minas Gerais.
dc.creatorCORREIA, V. T. da V.
dc.creatorD'ANGELIS, D. F.
dc.creatorSANTOS, A. N. dos
dc.creatorRONCHETI, E. F. S.
dc.creatorQUEIROZ, V. A. V.
dc.creatorFIGUEIREDO, J. E. F.
dc.creatorSILVA, W. A. da
dc.creatorFERREIRA, A. A.
dc.creatorFANTE, C. A.
dc.date2021-11-09T19:00:44Z
dc.date2021-11-09T19:00:44Z
dc.date2021-11-09
dc.date2022
dc.date.accessioned2026-07-07T05:24:57Z
dc.descriptionThis study aimed to develop and characterize the nutritional, antioxidant, and sensory properties of different cream cheese formulations added with raw or extruded BRS305 sorghum flours (SF) with brown pericarp and tannins. Five formulations were elaborated: (F0) cream cheese without SF (control); (RF1%) cream cheese with 1% of raw SF; (RF2%) cream cheese with 2% of raw SF; (EF1%) cream cheese with 1% of extruded SF; (EF2%) cream cheese with 2% extruded SF. There was significant variation (p < 0.05) concerning color among treatments, and the EF2% formulation was the darkest colored. Samples containing SF had higher protein and lower fat contents than the control. The antioxidant capacity, total phenolic, and condensed tannins contents were higher in RF2% and EF2%. The EF2% and RF2% samples showed the highest values for firmness (p < 0.05). The sensory parameters aroma and spreadability were not different (p > 0.05) among the products. Regarding flavor, overall impression, and purchase intention, the samples added with raw flour presented the best results, demonstrating that the presence of SF, did not influence the acceptance of the cream cheese. Therefore, adding raw or extruded BRS305 SF in cream cheese might be a nutritionally, technologically, and viable sensorial option.
dc.identifierLWT. Food Science and Technology, v. 154, 112672, 2022.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1135938
dc.identifierhttps://doi.org/10.1016/j.lwt.2021.112672
dc.identifier.urihttp://hdl.handle.net/123456789/490397
dc.languageeng
dc.rightsopenAccess
dc.subjectDescriptive test check-all-that-apply
dc.subjectHealthy food
dc.subjectTexture analysis
dc.subjectLaticínio
dc.subjectSorghum Bicolor
dc.subjectSorgo
dc.subjectTextura de Alimento
dc.subjectFarinha
dc.subjectTanino
dc.subjectPropriedade Físico-Química
dc.subjectAntioxidante
dc.subjectDairies
dc.titleTannin-sorghum flours in cream cheese: physicochemical, antioxidant and sensory characterization.
dc.typeArtigo de periódico

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