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: Caroline Liboreiro Paiva
Data de Publicação: 2018
Outros Autores: Valéria Aparecida Vieira Queiroz, Maria Aparecida Vieira Teixeira Garcia, Carlos Wanderlei Piler de Carvalho
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFMG
Texto Completo: http://hdl.handle.net/1843/39604
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 acceptabilityAcceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptabilitySorghum bicolor L.Shelf lifeHedonic testChemical compositionProduct developmentTecnologia de alimentosBarras de cereaisCereal 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.Barras de cereais têm sido uma excelente alternativa para oferecer ingredientes funcionais ao mercado de alimentos. Pesquisas têm mostrado que o sorgo é uma grande fonte de compostos fenólicos. Além disso, é um cereal sem glúten, portanto, um ingrediente potencial para dietas celíacas. Assim, uma barra de cereal com pipoca de sorgo, sorgo extrusado, fibra de caju e banana desidratada foi formulada. A aceitabilidade sensorial deste produto foi determinada por dois painéis: um painel composto por indivíduos celíacos e outro por indivíduos não celíacos. O prazo de validade do produto foi estimado utilizando-se a metodologia do limite de aceitabilidade. Após permanecer armazenado por 120 dias a 25 ° C, o tempo de vida útil foi estimado em 163 ± 52 dias. O estudo sensorial não encontrou diferença significativa em relação à aceitabilidade geral entre indivíduos celíacos e não celíacos. Este estudo sugere que coprodutos de sorgo podem ser usados com sucesso como ingredientes alimentares para desenvolver novas formulações de barras de cereais sem glúten.CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoUniversidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSUFMG2022-02-23T10:00:19Z2022-02-23T10:00:19Z2018info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlepdfapplication/pdf24476218http://hdl.handle.net/1843/39604engCaderno de Ciências AgráriasCaroline Liboreiro PaivaValéria Aparecida Vieira QueirozMaria Aparecida Vieira Teixeira GarciaCarlos Wanderlei Piler de Carvalhoinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMG2022-02-23T10:00:20Zoai:repositorio.ufmg.br:1843/39604Repositório InstitucionalPUBhttps://repositorio.ufmg.br/oairepositorio@ufmg.bropendoar:2022-02-23T10:00:20Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)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
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
Caroline Liboreiro Paiva
Sorghum bicolor L.
Shelf life
Hedonic test
Chemical composition
Product development
Tecnologia de alimentos
Barras de cereais
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 Caroline Liboreiro Paiva
author_facet Caroline Liboreiro Paiva
Valéria Aparecida Vieira Queiroz
Maria Aparecida Vieira Teixeira Garcia
Carlos Wanderlei Piler de Carvalho
author_role author
author2 Valéria Aparecida Vieira Queiroz
Maria Aparecida Vieira Teixeira Garcia
Carlos Wanderlei Piler de Carvalho
author2_role author
author
author
dc.contributor.author.fl_str_mv Caroline Liboreiro Paiva
Valéria Aparecida Vieira Queiroz
Maria Aparecida Vieira Teixeira Garcia
Carlos Wanderlei Piler de Carvalho
dc.subject.por.fl_str_mv Sorghum bicolor L.
Shelf life
Hedonic test
Chemical composition
Product development
Tecnologia de alimentos
Barras de cereais
topic Sorghum bicolor L.
Shelf life
Hedonic test
Chemical composition
Product development
Tecnologia de alimentos
Barras de cereais
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
2022-02-23T10:00:19Z
2022-02-23T10:00:19Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv 24476218
http://hdl.handle.net/1843/39604
identifier_str_mv 24476218
url http://hdl.handle.net/1843/39604
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Caderno de Ciências Agrárias
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv pdf
application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
Brasil
FAR - DEPARTAMENTO DE ALIMENTOS
UFMG
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
Brasil
FAR - DEPARTAMENTO DE ALIMENTOS
UFMG
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
repository.name.fl_str_mv Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)
repository.mail.fl_str_mv repositorio@ufmg.br
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