Food Processing and Sensory Quality Research Unit, USDA-ARS Southern Regional Research Center, New Orleans, Louisiana, USA.
Grain Quality and Structure Research Unit, USDA-ARS Center for Grain and Animal Health Research, Manhattan, Kansas, USA.
J Food Sci. 2023 Jun;88(6):2301-2312. doi: 10.1111/1750-3841.16589. Epub 2023 May 2.
Sumac sorghum (Sorghum bicolor L. Moench) bran contains polyphenolic compounds with health-promoting properties. Functional food product development can add economic value to sorghum bran, but acceptability may be limited by bitter taste. An acidified cold-brewed sorghum bran beverage was developed, and simplified sweetened (SB) and unsweetened (UB) versions were analyzed for antioxidant profiles (total phenolic content, phenolic profiling via HPLC, condensed tannins, oxygen radical absorbance capacity, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging) and sensory properties. Beverages contained condensed tannins (average of 0.33 mg catechin equivalents per milliliter) along with other flavonoids and demonstrated in vitro antioxidant capacity (3.32-3.96 mmol Trolox equivalents per milliliter). One hundred fourteen consumers, grouped by 6-n-propylthiouracil (bitterness) taster status, rated acceptability (9-point hedonic scales), bitterness intensity (5-point scale), and purchase intent (PI; yes/no) of model beverages. Although the concept was novel, SB was clearly more acceptable to consumers regardless of preference for sweet versus unsweet tea (as a reference product concept). Mean mouthfeel and flavor liking scores were significantly higher for SB (6.2 and 5.1, respectively) than UB (4.8 and 3.0, respectively). Bitterness was suppressed by the sweetness in SB (mean bitterness intensity of 1.8 vs. 2.6 for UB), although 21% of consumers still found it "too bitter." However, consumers' taster status did not affect beverage acceptability nor bitterness perceptions at present phenolic levels (0.53 gallic acid equivalents per milligram). After a sorghum/antioxidant information message, positive PI increased to 56% for SB, impacting more females than males. Enhanced familiarity and effective product messaging can improve acceptability of acidified cold-brewed sorghum bran beverages as a novel functional food product concept. PRACTICAL APPLICATION: New food applications of cereal bran can provide value in terms of byproduct utilization and delivery of health-promoting ingredients. Sorghum bran beverages demonstrated antioxidant activity, and the sweetened formulation showed decreased bitterness and increased acceptability. Consumers were positively influenced by antioxidant information, although most had not previously consumed sorghum.
酸冷萃高梁麸皮饮料的开发及其简化甜（SB）和非甜（UB）版本的抗氧化特性（总酚含量、HPLC 酚类分析、缩合单宁、氧自由基吸收能力和 2,2-二苯基-1-苦肼基自由基清除）和感官特性分析。饮料中含有缩合单宁（平均每毫升 0.33 毫克儿茶素当量）以及其他类黄酮，并具有体外抗氧化能力（每毫升 3.32-3.96 毫摩尔 Trolox 当量）。114 名消费者根据 6-正丙基硫氧嘧啶（苦味）味觉状态分为组，对模型饮料的可接受性（9 分愉悦量表）、苦味强度（5 分量表）和购买意向（是/否）进行评分。尽管概念新颖，但无论消费者更喜欢甜茶还是非甜茶（作为参考产品概念），SB 显然更受消费者欢迎。SB 的口感和风味喜好评分明显高于 UB（分别为 6.2 和 5.1）。SB 中的甜味抑制了苦味（SB 的平均苦味强度为 1.8，而 UB 为 2.6），尽管仍有 21%的消费者认为“太苦”。然而，在目前的酚类水平（每毫克 0.53 没食子酸当量）下，消费者的味觉状态并不影响饮料的可接受性或苦味感知。在高梁/抗氧化剂信息信息消息后，SB 的积极购买意向增加到 56%，影响了更多的女性消费者而非男性消费者。提高熟悉度和有效的产品信息传递可以提高酸冷萃高梁麸皮饮料作为新型功能性食品概念的可接受性。实用应用：谷物麸皮的新食品应用可以在副产品利用和提供促进健康的成分方面提供价值。高梁麸皮饮料具有抗氧化活性，甜味配方降低了苦味，提高了可接受性。消费者受到抗氧化信息的积极影响，尽管大多数消费者以前没有消费过高梁。
