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

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dc.contributorCaroline 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.creatorPAIVA, C. L.
dc.creatorQUEIROZ, V. A. V.
dc.creatorGARCIA, M. A. V. T.
dc.creatorCARVALHO, C. W. P. de
dc.date2018-09-05T00:36:54Z
dc.date2018-09-05T00:36:54Z
dc.date2018-09-04
dc.date2018
dc.date2018-09-05T00:36:54Z
dc.date.accessioned2026-07-07T05:22:14Z
dc.descriptionCereal 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.
dc.identifierCaderno de Ciências Agrárias, Belo Horizonte, v. 10, n. 1, p. 52-58, 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1095082
dc.identifier.urihttp://hdl.handle.net/123456789/488911
dc.languageeng
dc.rightsopenAccess
dc.subjectCelíaco
dc.subjectSorghum Bicolor
dc.subjectComposição Química
dc.subjectAlimento
dc.subjectCereal
dc.subjectGlúten
dc.titleAcceptability and study of shelf life of gluten free cereal bar with popped and extruded sorghum based on a consumer acceptability.
dc.typeArtigo de periódico

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