Tannin-sorghum flours in cream cheese: Physicochemical, antioxidant and sensory characterization

Correia, Vinícius Tadeu da Veiga; D'Angelis, Danielle Fátima; Santos, Amanda Neris dos; Roncheti, Elder Felipe Silva; Queiróz, Valéria Aparecida Vieira; Figueiredo, J. E. F.; Silva, Washington Azevêdo da; Ferreira, Anderson A.; Fante, Camila Argenta

doi:10.1016/j.lwt.2021.112672

Cited by 4 publications

(2 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The similarity of the DM content among the samples is quite crucial, as this factor can significantly affect their textural and rheological properties [ 27 ]. The pH value is another factor that affects the textural and rheological properties of the product [ 28 ]. Table 2 shows the resulting pH values of CC.…”

Section: Resultsmentioning

confidence: 99%

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

Vincová

Šantová

Kůrová

et al. 2023

Foods

View full text Add to dashboard Cite

The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic, textural, and organoleptic properties of model cream cheese (CC) samples. On the whole, the highest viscoelastic moduli and hardness values of the CC samples were reported when κ-carrageenan was used. Furthermore, increasing the concentrations of the tested hydrocolloids led to increases in the viscoelastic moduli and hardness values of CC. Recommendations for softer-consistency CC production include the application of κ-carrageenan at a concentration of 0.50–0.75% (w/w) or the use of furcellaran and sodium alginate at a concentration of 1.00% (w/w). For the production of CC with a more rigid consistency, it is recommended to apply κ-carrageenan at a concentration higher than 0.75% (w/w).

show abstract

Section: Resultsmentioning

confidence: 99%

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

Vincová

Šantová

Kůrová

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“… Brighenti et al (2021) used whey cream instead of sweet cream to explore its effect on the texture and rheological properties of cream cheese, and found that addition of whey cream affected the texture and function of cream cheese. Tadeu da Veiga Correia et al (2022) added sorghum flour into cream cheese formula to study the nutritional and antioxidant effects of the formula, and found that the addition of sorghum flour provided higher concentration of protein and improved its nutritional and antioxidant properties. However, to our knowledge, these studies are mainly focused on the physicochemistry and texture of cream cheese, little has been known on the flavor compounds in cream cheese.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics

Zheng,

Wei,

Wang

et al. 2024

Current Research in Food Science

View full text Add to dashboard Cite

A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis

Aguiar,

Santos,

Queiroz

et al. 2023

Foods

View full text Add to dashboard Cite

Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its ‘gluten-free’ feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food scientists and industry identify current trends and forward-looking approaches. Studies on homemade processing are still scarce. Thus, this review aimed to provide the latest information regarding the use of sorghum to develop ready-to-eat products or food ingredients based on studies published in the last decade (2012–2022), which then guided discussions on recent advances and prospects. The articles were identified by searching the Elsevier Scopus database. Sorghum has great potential as a functional and sustainable food that can be used in daily meals as a substitute for common cereals like wheat, rice and corn. The studies in the review show that it is possible to process sorghum in a wide variety of ways to obtain ready-to-eat products and ingredients for food products and preparations, such as popping, lamination, extrusion and wet cooking. The studies also show promising approaches to use sorghum in acceptable and nutrient-dense bakery and pasta products, highlighting their gluten-free versions. However, more efforts to make these novel food products available to consumers should be made.

show abstract

Tannin-sorghum flours in cream cheese: Physicochemical, antioxidant and sensory characterization

Cited by 4 publications

References 41 publications

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics

A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis

Contact Info

Product

Resources

About