Chemical characterization and size distribution of sorghum genotypes for human consumption
Rev. Inst. Adolfo Lutz
; 71(2): 337-344, abr.-jun. 2012. tab, graf
Article
em En
| LILACS, SES-SP, SESSP-CTDPROD, SES-SP, SESSP-ACVSES, SESSP-IALPROD, SES-SP, SESSP-IALACERVO
| ID: lil-688209
Biblioteca responsável:
BR76.1
ABSTRACT
The purpose of this paper was to evaluate the approximate composition, size distribution, minerals and vitamin E isomers concentrations in eight sorghum geno types available for human consumption. The protein concentration of samples ranged from 8.57 to 11.59%, lipids from 1.24 to 3.07% and carbohydrates from 57.3 to 64.7%. The total dietary fiber varied from 9.13% to 15.09%. Sorghum genotytes flours were characterized as hard grain and of coarse granulometry, which are the relevant aspects for developing food products. Soghum genotypes were considered as sources of iron, phosphorus, magnesium and zinc. The áand ã-tocopherol isomers were determined in sorghum genotypes grain and flour, and ã-tocopherol was predominant. In conclusion, sorghum genotypes evidenced to be as relevant sources of dietary fiber, iron, phosphorus, magnesium and zinc. Furthermore, the sorghum genotypes were classified as hard grain ,suitable for formulating bakery products.
Palavras-chave
Texto completo:
1
Coleção SES:
Acervo_geral
/
Producao_cientifica
Base de dados:
LILACS
/
SES-SP
/
SESSP-ACVSES
/
SESSP-CTDPROD
/
SESSP-IALACERVO
/
SESSP-IALPROD
Assunto principal:
Vitamina E
/
Minerais na Dieta
/
Sorghum
/
Dieta
/
Genótipo
/
Valor Nutritivo
Idioma:
En
Ano de publicação:
2012
Tipo de documento:
Article