Autoria: PAIVA, C. L.; QUEIROZ, V. A. V.; GARCIA, M. A. V. T.; CARVALHO, C. W. P. de

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.

Ano de publicação: 2018

Tipo de publicação: Artigo de periódico

Unidade: Embrapa Milho e Sorgo

Palavras-chave: Alimento, Celíaco, Cereal, Composição Química, Desenvolvimento de produto, Glúten, Sorghum Bicolor, Sorghum bicolor subsp. bicolor, Teste hedônico, Vida de Prateleira