![]() That radiation doses were used successfully as an anti-insect treatment in the cereal bars, since in some food industries doses up to 3.0 kGy are used to guarantee at least a dose of 1.0 kGy in internal cereal bars package. The samples were treated with ionizing radiation using a 60 Co gamma-ray facility (Gammacell 220, A.E.C.L.). In this study, three different kinds of cereal bars were purchased in Sao Paulo (Brazil) in supermarkets and irradiated with 1.0, 2.0 and 3.0 kGy at 'Instituto de Pesquisas Energeticas e Nucleares' (IPEN-CNEN/SP). The aim of this study was to determine the best radiation dose processing utilized to disinfestations and detect some change on sensorial characteristic by sensorial analysis in cereal bars. The final product was free of insect contamination. To solve the problem, food-irradiation treatment was utilized as a safe and effective solution. Recent troubles in Brazilian cereal bars commercialization require a special consumer's attention because some products were contaminated by insects. Gamma-rays utilized as a food-processing treatment to eliminate insect contamination is well established in food industries. International Nuclear Information System (INIS) Sensorial analysis evaluation in cereal bars preserved by ionizing radiation processing The use of banana peel flour in production of cereal bars is feasible and, even with different sensory profiles, cereal bars with banana peel flour are acceptable, which may favor the development of new products for different market niches. Cereal bars were not different in terms of hardness and adhesiveness and they also had a similar sweet taste and oat flavor. Contrary to expectations, banana flavor of cereal bar with highest quantity of banana peel flour was lower than cereal bars with intermediate quantities. A cereal bar with the lowest quantity of banana peel flour was described as having a higher amount of rice flakes, chewiness and crispness, while formulations with intermediate and highest quantities of banana peel flour were described by darker color, higher banana aroma and bitter taste. ![]() Although having good acceptability, sensory profiles of cereal bars were different. Regions of greater response for acceptability of the cereal bars, which are dependent on the three investigated components, were found. Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.Ĭarvalho, Vania Silva Conti-Silva, Ana CarolinaĪ mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified as having high acceptability.
0 Comments
Leave a Reply. |