Article

Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers’ perception of sorghum and cereal beverage using word association

2019-09-01

Abstract excerpt

Sorghum is a cereal containing many bioactive compounds; however, its use for the human diet requires the development of products that attend the consumer's needs and preferences. Six sorghum genotypes of different colors were analyzed to develop a new beverage. The whole grains were analyzed for their chemical composition, condensed tannins (CT), total phenolic compounds (TPC), antioxidant capacity (AC) and resis...

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Literature Corpus work: b3eeada1-2ed4-5d9d-a900-237a368f385f
DOI: 10.1016/j.jcs.2019.102793

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