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

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dc.creatorVinícius Tadeu da Veiga Correia
dc.creatorDanielle Fátima D'angelis
dc.creatorAmanda Neris dos Santos
dc.creatorElder Felipe Silva Roncheti
dc.creatorValéria Aparecida Vieira Queiroz
dc.creatorJosé Edson Fontes Figueiredo
dc.creatorWashington Azevedo da Silva
dc.creatorAndreza Angélica Ferreira
dc.creatorCamila Argenta Fante
dc.date.accessioned2025-09-02T19:58:08Z
dc.date.accessioned2025-09-09T01:14:05Z
dc.date.available2025-09-02T19:58:08Z
dc.date.issued2022-01-15
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.lwt.2021.112672
dc.identifier.issn00236438
dc.identifier.urihttps://hdl.handle.net/1843/84793
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.rightsAcesso Aberto
dc.subjectLaticínios
dc.subjectQueijo cremoso
dc.subjectFarinha de sorgo
dc.subjectTanino
dc.subject.otherLaticínios
dc.subject.otherAlimentos saudáveis
dc.subject.otherSorghum bicolor L.
dc.subject.otherAnálise de textura
dc.titleTannin-sorghum flours in cream cheese: physicochemical, antioxidant and sensory characterization
dc.typeArtigo de periódico
local.citation.epage9
local.citation.spage1
local.citation.volume154
local.description.resumoThis 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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643821018259

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