Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance

Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance

ABSTRACT The aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501 (tannin-free). Five formulations were elaborated: 1) Control (without WSF); 2) 2% BR501; 3)...

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Autores principales: Oliveira,Fernanda Cristina Esteves de, Pontes,Jovana Pontelo, Queiroz,Valéria Aparecida Vieira, Roncheti,Elder Felipe Silva, Dutra,Victor Luiz Melo, Correia,Vinícius Tadeu da Veiga, Ferreira,Andreza Angélica
Lenguaje:English
Publicado: Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
Materias:
Anthocyanins
Dairy products
Functional foods
Sorghum bicolor L. Moench
Tannins
Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000200272
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http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000200272

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