Produção de biscoitos recheados com formação de organogel na base gordurosa / Production of sandwich cookies with the formation of organogel in the fatty base

A fim de atender à demanda do público que atualmente busca por alimentos mais saudáveis, as indústrias têm procurado alternativas que possibilitem a aplicação de ingredientes que agreguem valor nutricional aos produtos. A redução de gorduras saturadas e trans em produtos alimentícios, bem como a inserção de cereais ou farinhas nutricionais, vem sendo aplicadas em produtos de panificação. Biscoitos recheados possuem como bases geralmente biscoitos à base de farinha de trigo. O objetivo foi desenvolver formulação de biscoitos recheados com substituição de gordura vegetal por organogel no recheio e de farinha de trigo por farinha de sorgo no biscoito, a fim de agregar valor nutricional ao produto. Foram desenvolvidos biscoitos recheados: 1) recheio controle e com substituição da gordura vegetal dos recheios por organogel elaborado com sistema emulsionado (colágeno + óleo vegetal + água), a fim de diminuir concentrações de gorduras saturadas e trans. 2) para a base elaborouse biscoitos controle (farinha de trigo) e com substituição parcial e total de farinha de trigo por farinha de sorgo em 50% (50FS) e 100% (100FS). Foram conduzidas nos recheios e das bases dos biscoitos análises físicas e físico-químicas (textura, atividade de água, cor, composição centesimal e reologia) para avaliação e para análise de estabilidade de 6 semanas. Os resultados apresentaram que o biscoito 50FS obteve melhor valor de textura (Controle: 16,09 ± 1,28 N; 50FS: 19,63 ± 5,68 N e 100FS: 10,09 ± 0,65 N) e menor teor de atividade de água (Semana 01: 0,327±0,01 e Semana 06: 0,389 ± 0,00) do que o biscoito controle, durante análise de estabilidade. O biscoito 100FS apresentou coloração mais avermelhada. Os biscoitos 50FS e 100FS apresentaram maior teor proteico do que o controle (Controle: 5,37 ± 0,23 %; 50FS: 5,64 ± 0,49 % e 100FS: 5,75 ± 0,49 %). O recheio com organogel apresentou maior dureza (N) durante análise de estabilidade do que o recheio controle (Semana 6 Organogel: 6,81±1,48; Controle: 4,29±0,38). Os parâmetros de adesividade, coesividade e gomosidade do recheio com organogel não apresentaram diferenças significativas (p > 0,05). Os valores de atividade de água da formulação com organogel foram mais altos do que o recheio controle (Semana 6 Organogel: 0,730±0,00; Controle: 0,555±0,01). O valor de L* foi maior para o recheio controle, apresentando coloração mais amarelada do que a formulação com organogel. O recheio com organogel apresentou redução de 65 % do teor lipídico e aumento do teor proteico. Os recheios controle, com organogel e de mercado apresentaram comportamento tixotrópico durante a avaliação reológica, sendo que o produto de mercado teve comportamento próximo à formulação controle, com recuperação quase total da estrutura. Foram desenvolvidos cinco produtos, sendo três inovadores com valor nutricional agregado, atendendo às legislações vigentes, vida útil mínima de 6 semanas e ao apelo do mercado atual, podendo ser comercializados como biscoito recheado

In order to satisfy the demand of the public that is currently looking for healthier foods industries have been looking for alternatives that allow the application of ingredients that add nutritional value to the products. The reduction of saturated and trans fats in food products, as well as the insertion of cereals or nutritional flours, has been applied in bakery products. Filled cookies are usually based on wheat flour. The objective was to develop a formulation of filled cookies with replacement of vegetable fat for organogel in the filling and wheat flour for sorghum flour in the biscuit, in order to add nutritional value to the product. In this study, cookies filled with vegetable fat and wheat flour were used as a control where: 1) filling was replaced by organogel elaborated with an emulsified system (collagen + vegetable oil + water); and 2) base was prepared with partial and total replacer of wheat flour for sorghum flour in 50% (50FS) and 100% (100FS). Physical and physicochemical analyzes (texture, water activity, color, proximate composition and rheology) were carried out on the fillings and bases of the biscuits for evaluation and for the stability analysis of 6 weeks. The results showed that the 50FS cookies had a better texture value (Control: 16,09±1,28 N; 50FS: 19,63±5,68N and 10,09±0,65 N) and lower content of water activity (Week 1: 0,327±0,01 and Week 6: 0,389±0,00) than the control cookie during stability analysis. The 100FS had a more reddish color. The 50FS and 100FS cookies had a higher protein content than the control (Control: 5,37±0,23 %; 50FS 5,64±0,49 %). The fillings with organogel showed a higher hardness (N) than the control during stability analysis (Week 6 Organogel: 6,81±1,48; Control: 4,29±0,38). The parameters of adhesiveness, cohesiveness and guminess of the filling with organogel showed no significant differences (p> 0.05). The water activity values of the organogel formulation were higher than the control filling (Week 6 Organogel: 0,730±0,00; Control: 0,555±0,01). The value of L * was higher for the control filling, showing a more yellowish color than the formulation with organogel. The filling with organogel showed a 65% reduction in lipid content and an increase in protein content. The control, organogel and market fillings showed a thixotropic behavior in the rheological evaluation, and the market product had a behavior close to the control formulation, with almost total recovery of the structure. Five products were developed, three of which were innovative with added nutritional value, in compliance with current legislation, a minimum shelf life of 6 weeks, which can be sold as a stuffed cookies.

Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing.

BACKGROUND: Sorghum grain is rich in phenolic compounds and has the potential to be developed into functional beverages such as sorghum grain tea, in which the health benefits and flavour are the important quality attributes to be considered in tea product development. Therefore, this study investigated the effect of grain tea processing steps on the phenolic contents, antioxidant activity and aroma profile (volatile compounds) of MR-Buster (red-coloured) and Shawaya Short Black 1 (black-coloured) sorghum and the results compared with those for our previously reported Liberty (white-coloured) sorghum. RESULTS: Tea processing had significant impacts on sorghum polyphenols and volatile compounds, but the effect and level varied among sorghum varieties. The phenolic contents and antioxidant activity in these three sorghum varieties were consistent in both raw grain and grain tea samples and in the order Shawaya Short Black 1 > MR-Buster > Liberty. However, the volatile profiles (both individual and grouped volatiles) were significantly different between sorghum varieties, and the abundance and diversity of the volatile compounds of the tea samples were in the order Liberty > MR-Buster > Shawaya Short Black 1. CONCLUSIONS: Black-coloured sorghum with high phenolic content and antioxidant activity is more suitable for making sorghum tea considering the health benefits. In terms of the aroma intensity and diversity, white-coloured sorghum could be the ideal material. However, future study is needed to determine the key volatile compounds that positively contribute to the aroma. This work provides important insights into the selection of grain materials for sorghum grain tea production. © 2019 Society of Chemical Industry.

Sorghum root-system classification in contrasting P environments reveals three main rooting types and root-architecture-related marker-trait associations.

Background and Aims: Roots facilitate acquisition of macro- and micronutrients, which are crucial for plant productivity and anchorage in the soil. Phosphorus (P) is rapidly immobilized in the soil and hardly available for plants. Adaptation to P scarcity relies on changes in root morphology towards rooting systems well suited for topsoil foraging. Root-system architecture (RSA) defines the spatial organization of the network comprising primary, lateral and stem-derived roots and is important for adaptation to stress conditions. RSA phenotyping is a challenging task and essential for understanding root development. Methods: In this study, 19 traits describing RSA were analysed in a diversity panel comprising 194 sorghum genotypes, fingerprinted with a 90-k single-nucleotide polymorphism (SNP) array and grown under low and high P availability. Key Results: Multivariate analysis was conducted and revealed three different RSA types: (1) a small root system; (2) a compact and bushy rooting type; and (3) an exploratory root system, which might benefit plant growth and development if water, nitrogen (N) or P availability is limited. While several genotypes displayed similar rooting types in different environments, others responded to P scarcity positively by developing more exploratory root systems, or negatively with root growth suppression. Genome-wide association studies revealed significant quantitative trait loci (P < 2.9 × 10-6) on chromosomes SBI-02, SBI-03, SBI-05 and SBI-09. Co-localization of significant and suggestive (P < 5.7 × 10-5) associations for several traits indicated hotspots controlling root-system development on chromosomes SBI-02 and SBI-03. Conclusions: Sorghum genotypes with a compact, bushy and shallow root system provide potential adaptation to P scarcity in the field by allowing thorough topsoil foraging, while genotypes with an exploratory root system may be advantageous if N or water is the limiting factor, although such genotypes showed highest P uptake levels under the artificial conditions of the present study.

Avaliação de extratos das espécies Helianthus annuus, Brachiariabrizanthae Sorghum bicolor com potencial alelopático para uso como herbicida natural / Evaluation of extracts from Helianthus annuus, brizantha and Sorghum bicolor with allelopathic potential for use as a natural herbicide

RESUMO Objetivou-se avaliar o potencial alelopático de extratos aquosos de braquiária, girassol e sorgo na germinabilidade e crescimento inicial de alface (Lactuca sativa L.) visando o uso destes extratos como herbicida natural. O estudo foi realizado no Laboratório de Fisiologia Vegetal da Universidade Federal do Recôncavo da Bahia. Foi instalado um experimento no delineamento inteiramente casualizado, com 4 tratamentos e 6 repetições. Os tratamentos foram extratos de braquiária, girassol, sorgo e como controle, água destilada. Os extratos foram obtidos, utilizando 200 g de material vegetal para 1000 mL de água destilada. Os aquênios de alface foram distribuídos em caixa gerbox contendo duas folhas de papel germitest umedecidas com os tratamentos e levadas para câmara de germinação. A germinação foi acompanhada diariamente. Foram avaliados o tempo médio de germinação e, após dez dias, o crescimento inicial, medindo-se o comprimento da parte aérea (CPA) e o comprimento do sistema radicular (CSR). Os dados gerados foram submetidos à análise de variância e as médias comparadas pelo teste de Tukey. Com base nos resultados, os extratos de braquiária, girassol e sorgo não afetaram a germinação da alface, mas os de braquiária e sorgo aumentaram o tempo médio de germinação. Os extratos causaram aumento na parte aérea, diminuíram o crescimento do sistema radicular e a formação de plântulas normais. Por causarem inibição no crescimento do sistema radicular da alface, apresentam potencial para serem utilizados como herbicidas naturais.

ABSTRACT This study aimed to evaluate the allelopathic potential of aqueous extracts of Brachiaria, sunflower, sorghum germination and early growth of lettuce (Lactuca sativa L.), in the attempt of employing these extracts as a natural herbicide. The study was conducted at the Laboratory of Plant Physiology of the Universidade Federal do Recôncavo da Bahia. A trial was arranged in a completely randomized design with 4 treatments and 6 replications. The treatments were extracts of Brachiaria, sunflower, sorghum, and, as a control, distilled water. The extracts were obtained by using 200 g of plant material in 1000 mL of distilled water. First, the lettuce seeds were distributed in a seedling box containing two sheets of germitest moistened paper with treatments, and then were taken to a germination chamber. The germination was daily monitored. The average germination time and the initial growth were evaluated after ten days, through the measuring of the aerial part length (APL) and the root system length (RSL). The data generated were subjected to analysis of variance and the means were compared by the Tukey test. Based on the results, the extracts of Brachiaria, sunflower and sorghum did not affect the germination of lettuce, but, on the other hand, the Brachiaria and sorghum increased the germination time. The extracts caused an increase in the aerial part and reduced the root system growth and the formation of normal seedlings. Since they caused inhibition on the growth of the lettuce root system, have also potential to be used as natural herbicides.

Comparative antioxidant activity appraisal of traditional Sudanese kisra prepared from two sorghum cultivars.

The effect of fermentation and heating on the antioxidant activity of the fermented and fermented baked (kisra) dough prepared from two Sorghum cultivars (Tabat and Wad Ahmed) was evaluated. Kisra prepared from Tabat cultivar showed higher DPPH (1,1-diphenyl-2-picrylhydrazyl radical) scavenging and ferric reducing/antioxidant power (FRAP) than that of the Wad Ahmed cultivar. Baking improves the DPPH and FRAP of the kisra prepared from two cultivars. Baking caused a variable effect on the total phenol, tannins and flavonoids content across different periods of fermentation where an increase was mainly observed for samples subjected to longer periods of fermentation. A positive high correlation between the total phenol and antioxidant activity, using the DPPH and FRAP assays, was obtained for kisra prepared from both cultivars. The same observation was obtained for tannin content. In conclusion, fermentation and heating improve the antioxidant capacity of the sorghum grains from Tabat and Wad Ahmed cultivars.

Atividade elicitora de fitoalexinas em Soja e Sorgo por extratos e tinturas de espécies medicinais / Eliciting activity of phytoalexins in Soybean and Sorghum by extracts and tinctures of medicinal species

A verificação da capacidade indutora de fitoalexinas a partir de extratos e tinturas de espécies vegetais pode representar uma forma potencial de controle de doenças em plantas cultivadas. O objetivo foi verificar a capacidade de indução de fitoalexinas em cotilédones de Soja e mesocótilos de Sorgo a partir de extratos brutos aquosos (EBAs) e tinturas de espécies medicinais. As espécies utilizadas foram as plantas medicinais Arruda (Ruta graveolens), Manjerona (Origanum majorana) e Carqueja (Baccharis trimera). Os resultados obtidos mostraram que os EBAs são eficientes na indução de fitoalexinas em cotilédones de Soja. Em mesocótilos de Sorgo os EBAs das plantas medicinais Carqueja e Manjerona induzem a produção de fitoalexinas em concentrações elevadas (15, 20, 25 e 50%). As tinturas são capazes de induzir a produção de fitoalexinas em cotilédones de Soja nas concentrações de 10 e 15%, porém, não são capazes de induzir acúmulo de fitoalexinas em mesocótilos de Sorgo.

The verification of the capacity to induce phytoalexins from the biological activity of plant species may represent a potential way to control diseases in crops. This research studied the induction of phytoalexins in cotyledons of Soybean and Sorghum mesocotyles from crude aqueous extracts (CAEs) and tinctures of plants of medicinal and forest species. The species used were the medicinal plants Ruta graveolens, Baccharis trimera and Origanum majorana. The results showed that CAEs are efficient in the induction of phytoalexins in cotyledons of soybean. , while CAEs of medicinal plants Baccharis trimera and Origanum majorana induce phytoalexin production in high concentrations (15, 20, 25 and 50%). Tinctures are able of inducing the production of phytoalexin in concentrations of 10 and 15% in Soybean cotyledons; however, they are not able to induce the accumulation of phytoalexins in Sorghum mesocotyles.

[Tannins, phytic phosphorus, phytase activity in the seed of 12 sorghum grain hybrids (Sorghum bicolor (L) Moench)]. / Contenido de taninos, fósforo fítico y actividad de fitasas en el grano de 12 hibridos de sorgo granífero (Sorghum bicolor (L) Moench).

In order to evaluate the variability in concentration of secondary metabolites among grains from different sorghum hybrids (Sorghum bicolor (L) Moench) and provide some information for rational use in animal feeds, grain samples were collected from 12 hybrids (Criollo 1, Criollo 27, Chaguaramas III, Chaguaramas VII, Cristiani Burkard H-8046-2, Guanipa 95, Himeca 101, Himeca 400, Pioneer 81-G67, Pioneer 83-G88, Pioneer 86-P42 y Tecsem 120) sowed on 2008 in the Turén municipality, Portuguesa State-Venezuela. Using standardized analytical methods, hybrids showed polyphenolics compounds contents (0.92 +/- 0.37% TaE), total (0.61 +/- 0.29% TaE) and condensed tannins (0.95 +/- 0.65% LeuE), phytic phosphorus (0.17 +/- 0.03%) and intrinsic phytase activity (12.3 +/- 6.74 U/kg) in the ranges described in the literature, with an important variation among hybrids that must be considered for their inclusion levels in the formulation of balanced feeds, as well as plant breeding programs.