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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40565
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dc.creatorNatália de Carvalho Teixeirapt_BR
dc.creatorValéria Aparecida Vieira Queirozpt_BR
dc.creatorMaria Clara Rochapt_BR
dc.creatorAline Cristina Pinheiro Amorimpt_BR
dc.creatorThayana Oliveira Soarespt_BR
dc.creatorMarlene Azevedo Magalhães Monteiropt_BR
dc.creatorCícero Beserra de Menezespt_BR
dc.creatorRobert Eugene Schaffertpt_BR
dc.creatorMaria Aparecida Vieira Teixeira Garciapt_BR
dc.creatorRoberto Gonçalves Junqueirapt_BR
dc.date.accessioned2022-03-29T19:04:58Z-
dc.date.available2022-03-29T19:04:58Z-
dc.date.issued2016-04-
dc.citation.volume197pt_BR
dc.citation.issuePart Apt_BR
dc.citation.spage291pt_BR
dc.citation.epage296pt_BR
dc.identifier.doi10.1016/j.foodchem.2015.10.099pt_BR
dc.identifier.issn03088146pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40565-
dc.description.resumoThe resistant starch (RS) contents in 49 sorghum genotypes and the effects of heat treatment using dry and wet heat on the grain and flour from two sorghum genotypes were investigated. The results showed a wide variation in the RS contents of the genotypes analyzed. The RS mean values were grouped into six distinct groups and ranged from 0.31 ± 0.33 g/100 g to 65.66 ± 5.46 g/100 g sorghum flour on dry basis. Dry heat causes minor losses in the RS content with retentions of up to 97.19 ± 1.92% of this compound, whereas wet heat retained at most 6.98 ± 0.43% of the RS. The SC 59 and (SSN76)FC6608 RED KAFIR BAZINE (ASA N23) cultivars, which have an average RS content of 65.51 g/100 g, were appropriate for human consumption, and the use of dry heat is presented as a better alternative for the preservation of RS in heat-treated grains.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipOutra Agênciapt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentENF - DEPARTAMENTO DE ENFERMAGEM APLICADApt_BR
dc.publisher.departmentENF - DEPARTAMENTO DE NUTRIÇÃOpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Chemistrypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectSorghum bicolorpt_BR
dc.subjectResistant starchpt_BR
dc.subjectWet heatpt_BR
dc.subjectDry heatpt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherAmidopt_BR
dc.titleResistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypespt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814615300984pt_BR
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