Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability.

Detalhes bibliográficos
Autor(a) principal: PAIVA, C. L.
Data de Publicação: 2018
Outros Autores: QUEIROZ, V. A. V., GARCIA, M. A. V. T., CARVALHO, C. W. P. de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1095082
Resumo: 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.
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spelling Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability.CelíacoSorghum BicolorComposição QuímicaAlimentoCerealGlútenCereal 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.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.PAIVA, C. L.QUEIROZ, V. A. V.GARCIA, M. A. V. T.CARVALHO, C. W. P. de2018-09-05T00:36:54Z2018-09-05T00:36:54Z2018-09-0420182018-09-05T00:36:54Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleCaderno de Ciências Agrárias, Belo Horizonte, v. 10, n. 1, p. 52-58, 2018.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1095082enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2018-09-05T00:37:02Zoai:www.alice.cnptia.embrapa.br:doc/1095082Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542018-09-05T00:37:02falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542018-09-05T00:37:02Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability.
title Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability.
spellingShingle Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability.
PAIVA, C. L.
Celíaco
Sorghum Bicolor
Composição Química
Alimento
Cereal
Glúten
title_short Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability.
title_full Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability.
title_fullStr Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability.
title_full_unstemmed Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability.
title_sort Acceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability.
author PAIVA, C. L.
author_facet PAIVA, C. L.
QUEIROZ, V. A. V.
GARCIA, M. A. V. T.
CARVALHO, C. W. P. de
author_role author
author2 QUEIROZ, V. A. V.
GARCIA, M. A. V. T.
CARVALHO, C. W. P. de
author2_role author
author
author
dc.contributor.none.fl_str_mv 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.
dc.contributor.author.fl_str_mv PAIVA, C. L.
QUEIROZ, V. A. V.
GARCIA, M. A. V. T.
CARVALHO, C. W. P. de
dc.subject.por.fl_str_mv Celíaco
Sorghum Bicolor
Composição Química
Alimento
Cereal
Glúten
topic Celíaco
Sorghum Bicolor
Composição Química
Alimento
Cereal
Glúten
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.
publishDate 2018
dc.date.none.fl_str_mv 2018-09-05T00:36:54Z
2018-09-05T00:36:54Z
2018-09-04
2018
2018-09-05T00:36:54Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Caderno de Ciências Agrárias, Belo Horizonte, v. 10, n. 1, p. 52-58, 2018.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1095082
identifier_str_mv Caderno de Ciências Agrárias, Belo Horizonte, v. 10, n. 1, p. 52-58, 2018.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1095082
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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