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Tannin-sorghum flours in cream cheese: physicochemical, antioxidant and sensory characterization. Authorship: CORREIA, V. T. da V.; D'ANGELIS, D. F.; SANTOS, A. N. dos; RONCHETI, E. F. S.; QUEIROZ, V. A. V.; FIGUEIREDO, J. E. F.; SILVA, W. A. da; FERREIRA, A. A.; FANTE, C. A. 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 brow... ... Repository: BDPA Publication year: 2022
Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance. Authorship: OLIVEIRA, F. C. E de; PONTES, J. P.; QUEIROZ, V. A. V.; RONCHETI, E. F. S.; DUTRA, V. L. M.; CORREIA, V. T. da V.; FERREIRA, A. A. 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... ... Repository: BDPA Publication year: 2020
Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer. Authorship: PRADO, M. E. A. do; QUEIROZ, V. A. V.; CORREIA, V. T. da V.; NEVES, E. O.; RONCHETI, E. F. S.; GONÇALVES, A. C. A.; MENEZES, C. B. de; OLIVEIRA, F. C. E. de The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed.... ... Repository: BDPA Publication year: 2019
Avaliação sensorial e intenção de compra de hambúrgueres bovinos adicionados de farinha integral de sorgo e com redução de gordura. Authorship: OLIVEIRA, M. M. de; VALADARES, W. S.; QUEIROZ, V. A. V.; RONCHETI, E. F. S.; OLIVEIRA, F. C. E. de Avaliar sensorialmente bifes de hambúrgueres bovinos adicionados de farinha integral de sorgo e com baixo teor de gordura. Foram elaboradas três formulações: 12% de gordura (F12%); 9% de gordura (F9%)... ... Repository: BDPA Publication year: 2019
Capacidade antioxidante e concentração de fenólicos totais em bifes de hambúrgueres com adição de farinha integral sorgo do genótipo BRS 305 durante armazenamento sob congelamento. Authorship: VALADARES, W. S.; RONCHETI, E. F. S.; QUEIROZ, V. A. V.; CONCEIÇÃO, R. R. P. da; MIGUEL, R. de A.; PRADO, M. E. A. do; OLIVEIRA, F. C. E. de Avaliar a capacidade antioxidante (CA) e a concentração de fenólicos totais (FT) em bifes de hambúrgueres adicionados de farinha integral de sorgo (FIS) do genótipo BRS 305 durante armazenamento sob c... ... Repository: BDPA Publication year: 2019

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