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Evaluation of the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite sorghum and cowpea flours. Author(s): QUEIROZ, V. A. V.; CARVALHO, C. W. P. de In recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to expl... ... Repository: BDPA Publication year: 2023
Whole sorghum flour processed as cookies maintained bioactive compounds at storage. Author(s): QUEIROZ, V. A. V.; FIGUEIREDO, J. E. F. ABSTRACT ? Sorghum is a highlighted cereal due to its bioactive phenolic compounds with health-protective effects for consumers. This study aimed to evaluate the technological, sensory, and chemical f... ... Repository: BDPA Publication year: 2022
Tannin-sorghum flours in cream cheese: physicochemical, antioxidant and sensory characterization. Author(s): QUEIROZ, V. A. V.; FIGUEIREDO, J. E. F. 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
Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads. Author(s): QUEIROZ, V. A. V. Physical, chemical, and antioxidant analysis of grain and flour of five sorghum hybrids with different pericarp color (brown, red, and white) and endosperm texture were conducted to prepare gluten-fre... ... Repository: BDPA Publication year: 2022
Retention of phenolic compounds and acceptability of gluten-free churros made with tannin or tannin-free sorghum flour. Author(s): QUEIROZ, V. A. V.; MENEZES, C. B. de; MIGUEL, R. de A.; FIGUEIREDO, J. E. F. The objective of this work was to evaluate the acceptability of gluten-free churros made either with tannin or tannin-free sorghum flour, as well as the retention of their phenolic compounds and antio... ... Repository: BDPA Publication year: 2020
Retention of some flavones and flavanones in flour, grain and bran of sorghum during storage. Author(s): QUEIROZ, V. A. V.; MENEZES, C. B. de O sorgo está associado a várias propriedades funcionais pelo fato de conter altos níveis de compostos fenólicos, como flavonoides, flavonas e flavanonas. No entanto, estes compostos são sensíveis ao p... ... Repository: BDPA Publication year: 2018
Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance. Author(s): QUEIROZ, V. A. V. 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
Potential bioactive compounds in new sorghum genotype flours. Author(s): TAKEITI, C. Y.; SANTIAGO, M. C. P. de A.; ASCHERI, J. L. R. Repository: BDPA Publication year: 2013
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach. Author(s): QUEIROZ, V. A. V. This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two cen... ... Repository: BDPA Publication year: 2021
Mixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo. Author(s): QUEIROZ, V. A. V. Quinoa is a pseudocereal that has high protein quality and sorghum has phenolic compounds that give it a higher antioxidant capacity, however, its protein quality is low. Thus, this study aimed to eva... ... Repository: BDPA Publication year: 2020

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