Microbiological, nutritional and sensory aspects of stored amaranth biscuits and amaranth crackers.
The object of this work was to present some results from the evaluation of microbiological (total bacterial count, coliform bacteria, aerobic sporogenic bacteria, yeasts and moulds), nutritional (lysine) and sensory (shape, surface, colour, consistency, odour, taste, the profiling of tastiness) quality and of the a(w) values of amaranth biscuits and crackers during the four-month storage (January-April, 1996 every 30th day) in laboratory conditions (20 +/- 2 degrees C and RH = 62 +/- 1%). From the aspect of consumers the chosen parameters of quality permitted the storage stability of the indicated non-traditional products to be estimated and on the basis of the favourable evaluation recommended for the rational nutrition.
Hozová
B
B
Slovak Technical University, Department of Milk, Fats and Foods Hygiene, Bratislava, Slovak Republic.
Buchtová
V
V
Dodok
L
L
Zemanovic
J
J
D000548:Amaranth Dye / Q000737:chemistry*; D027721:Amaranthus; D001419:Bacteria; D005516:Food Microbiology; D005519:Food Preservation; D005658:Fungi; D006801:Humans; D008239:Lysine / Q000032:analysis; D009753:Nutritive Value; D013649:Taste
D000548:Amaranth Dye; D008239:Lysine