Título:	Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability.
Autor:	PAIVA, C. L. QUEIROZ, V. A. V. GARCIA, M. A. V. T. CARVALHO, C. W. P. de
Afiliación:	Caroline Liboreiro Paiva, Universidade Federal de Minas Gerais; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Maria Aparecida Vieira Teixeira Garcia, Universidade Federal de Minas Gerais; CARLOS WANDERLEI PILER DE CARVALHO, CTAA.
Año:	2018
Referencia:	Caderno de Ciências Agrárias, Belo Horizonte, v. 10, n. 1, p. 52-58, 2018.
Descripción:	Cereal bars have been an excellent vehicle for delivering functional ingredients to food market. Researches has showed that sorghum is a great source of phenolic compounds. Besides, it is a gluten free cereal, therefore a potential ingredient to celiac diets. Thus, a cereal bar with popped sorghum, sorghum extrudates, cashew fiber and dehydrated banana was formulated. Sensory acceptability of this product was determined by two panels: one panel composed of celiac individuals and another by non-celiac subjects. The product shelf life was estimated by the acceptability limit methodology. After remained stored for 120 days under 25°C, the shelf life was estimated at 163 ± 52 days. The sensorial study has not found significant differences in relation to overall acceptability between celiac and non-celiac individuals. This study suggest that sorghum co-products could be used successfully as a food ingredient to develop new formulations of the gluten free cereal bars.
Thesagro:	Sorghum Bicolor Composição Química Alimento Cereal Glúten
Palabras clave:	Celíaco
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPMS)