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

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

This 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); (...

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Veröffentlicht in:Food science & technology 2022-01, Vol.154, p.112672, Article 112672
Hauptverfasser: Tadeu da Veiga Correia, Vinícius, D'Angelis, Danielle Fátima, Neris dos Santos, Amanda, Silva Roncheti, Elder Felipe, Vieira Queiroz, Valéria Aparecida, Fontes Figueiredo, José Edson, Azevedo da Silva, Washington, Ferreira, Andreza Angélica, Fante, Camila Argenta
Format: Artikel
Sprache:eng
Schlagworte:
Dairies
Descriptive test check-all-that-apply
Healthy food
Sorghum bicolor L
Texture analysis
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Beschreibung
Zusammenfassung:This 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 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.112672