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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spelling	oai:scielo:S0717-751820200002002722020-05-04Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptanceOliveira,Fernanda Cristina Esteves dePontes,Jovana PonteloQueiroz,Valéria Aparecida VieiraRoncheti,Elder Felipe SilvaDutra,Victor Luiz MeloCorreia,Vinícius Tadeu da VeigaFerreira,Andreza Angélica Anthocyanins Dairy products Functional foods Sorghum bicolor L. Moench Tannins 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) 4% BR501; 4) 2% BRS305 and 5) 4% BRS305 and evaluated for antioxidant capacity, total anthocyanins, total phenols, condensed tannins, sensory acceptance and purchase intention. The 4% BRS305 formulation presented higher antioxidant properties, but lower sensory acceptance. No significant difference was observed for: color, flavor and overall acceptability between the control and 2% BR501; nor for texture and overall acceptability between the control and 4% BR501. Principal component analysis explained that all variables associated with antioxidant properties were positively correlated with the first major component (PC1: 82.7%). The 2% and 4% BR501 formulations were more highly correlated with PC1 (92.7%), as well as the control in relation to sensorial characteristics. The addition of WSF BRS305 improved the antioxidant properties of yogurts and the addition of WSF BR501 did not interfere with the sensory acceptance of the formulations. The similarity of the sensory acceptance of the yogurt containing WSF from the BR 501 genotype to the control, opens perspectives for the insertion of sorghum in human food, using dairy products as suitable matrices, adding potential functionality to this type of product.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.47 n.2 20202020-04-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000200272en10.4067/S0717-75182020000200272
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Anthocyanins Dairy products Functional foods Sorghum bicolor L. Moench Tannins
spellingShingle	Anthocyanins Dairy products Functional foods Sorghum bicolor L. Moench Tannins 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 Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance
description	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) 4% BR501; 4) 2% BRS305 and 5) 4% BRS305 and evaluated for antioxidant capacity, total anthocyanins, total phenols, condensed tannins, sensory acceptance and purchase intention. The 4% BRS305 formulation presented higher antioxidant properties, but lower sensory acceptance. No significant difference was observed for: color, flavor and overall acceptability between the control and 2% BR501; nor for texture and overall acceptability between the control and 4% BR501. Principal component analysis explained that all variables associated with antioxidant properties were positively correlated with the first major component (PC1: 82.7%). The 2% and 4% BR501 formulations were more highly correlated with PC1 (92.7%), as well as the control in relation to sensorial characteristics. The addition of WSF BRS305 improved the antioxidant properties of yogurts and the addition of WSF BR501 did not interfere with the sensory acceptance of the formulations. The similarity of the sensory acceptance of the yogurt containing WSF from the BR 501 genotype to the control, opens perspectives for the insertion of sorghum in human food, using dairy products as suitable matrices, adding potential functionality to this type of product.
author	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
author_facet	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
author_sort	Oliveira,Fernanda Cristina Esteves de
title	Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance
title_short	Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance
title_full	Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance
title_fullStr	Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance
title_full_unstemmed	Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance
title_sort	greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2020
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000200272
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Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance

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