Ana Vládia Bandeira Moreira

Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum

The effects of domestic processing with dry heat (F2-oven/milling; F3-milling/oven; F4-microwave oven/milling; F5-milling/microwave oven; F6-popped grains/milling) and wet heat (F7-cooking in water/drying/milling) on the antioxidant profile of sorghum flours (F1-raw flour) were evaluated. 3-Deoxyanthocyanidins and total phenolic compounds were stable to dry heat (retention between 96.1% and 106.3%) and reduced with wet heat. All processing with dry heat increased the vitamin E content (2,201.9-3,112.1 μg/100 g) and its retention, and reduced the carotenoids (4.78-17.27 μg/100 g). The antioxidant activity in processed flours with dry heat remained constant (F3 and F6) or increased (F2, F4 and F5) and decreased after processing with wet heat. Overall, the grains milled before processing in oven and in microwave oven retained more vitamin E and less carotenoids than those milled after these processing. In conclusion, dry heat did not affect the phenolic compounds and 3-deoxyanthocyanidins of sorghum, but increased the vitamin E and antioxidant activity, and reduced the carotenoids. The wet heat processing reduced all antioxidant compounds except carotenoids, which increased.

Capacidade antioxidante e composição química de grãos integrais de gergelim creme e preto

The objective of this work was to determine the chemical composition, to estimate the contents of phenolic compounds and phytate, and to evaluate the antioxidant capacity of whole grains of cream and black sesame (Sesamum indicum). Seed samples from both grain types were subjected to a heat treatment in an oven with forced air circulation at 150°C for 10 min, and milled to 20‑mesh particle size. Cream sesame showed higher content of lipids, carbohydrates, soluble dietary fiber, and calories, while black sesame had higher content of insoluble and total dietary fibers. Black sesame had total soluble phenolic content of 261.9±7.5 mg of gallic acid equivalent (GAE) per 100 g of flour, which was approximately two times higher than the value observed for cream sesame (147.5±31.7 mg per 100 g of GAE). Phytate content in cream sesame was two times lower than in black sesame (0.66±0.06 and 1.36±0.04 g per 100 g of phytic acid, respectively). Black sesame has the highest functional potential related to antioxidant activity. However, both sesame grains can be considered sources of natural antioxidant compounds.

Queijo "Petit suisse" de kefir: uma alternativa de sobremesa com microorganismos de ação probiótica

The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream fo...