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|Title:||Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability.|
|Authors:||PAIVA, C. L.|
QUEIROZ, V. A. V.
GARCIA, M. A. V. T.
CARVALHO, C. W. P. de
|Affiliation:||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.|
|Citation:||Caderno de Ciências Agrárias, Belo Horizonte, v. 10, n. 1, p. 52-58, 2018.|
|Description:||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.|
|Type of Material:||Artigo de periódico|
|Appears in Collections:||Artigo em periódico indexado (CNPMS)|
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|Acceptabilitystudy.pdf||441,51 kB||Adobe PDF|