A sensory evaluation of irradiated cookies made from flaxseed meal

Rodrigues, Flavio Thihara; Fanaro, Gustavo Bernardes; Duarte, Renato C.; Koike, Amanda C.R.; Villavicencio, Anna L.C.H.

doi:10.1016/j.radphyschem.2012.02.001

Cited by 17 publications

(12 citation statements)

References 16 publications

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“…However, Guarda et al (2004) found that the shape of the loaf slices was differently affected by the hydrocolloids supplementation. Irradiated batte had no significant change on sensory properties this results agree with Rodrigues et al (2012).…”

Section: 3supporting

confidence: 86%

“…The greatest reduction in the bacterial load is mainly due to the direct and indirect effects of gamma irradiation on the microorganisms as reported by Hozova, Buchtova, Dodok, and Zemanovic (1997);Villavicencio, Araujo, Fanaro, Rela, and Mancini-Filho (2007); Taipina et al (2011);Rodrigues et al 2012 andPatricia, Vanessa, Christian, andTeixeira (2012). Also, the same results revealed that the total bacterial counts of treated samples with hydrocolloids reduced by 54.28% as the counts reached 1.6 Â 10 2 cfu/g in samples of batte.…”

Section: 6mentioning

confidence: 81%

“…Ionizing radiations do not cause any significant rise in temperature and the flavor, texture or other important technological or sensory properties of most ingredients are not influenced at low radiation doses (Farkas, 2006). Irradiation as a decontamination method used for a many variety of foodstuffs, being very feasible, useful method to increase the shelf life, effective and environmental friendly without any sensory properties significant change (Rodrigues, Fanaro, Duarte, Koike, and Villavicencio, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Extension shelf life of batte by using hydrocolloids and gamma irradiation

Anwar

Asael

Nasr

2015

Journal of Radiation Research and Applied Sciences

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Available online xxxKeywords: Shelf lifeBatte Hydrocolloids Irradiation a b s t r a c t Batte (is baked french) one of the most baked coated most prevalent in the markets after the cake wrapping. Batte exposed generally two types of corruption which is occurring phenomenon of (anti-staling) and corruption microbial (molds). In this study produced batte with an attempt to prolong the period of its validity by addition 1.5% hydrocolloids, (which is 0.5% sodium alginate, 0.5% k-carrageenan and 0.5% hydroxyl propyl methylcellulose) (HPMC) to hard wheat flour 72% (HWF) to improve materials for mellowness and anti-staling, whereas batte exposed to gamma irradiation at doses 0.5, 1, 1.5, 2, 3 and 5 kGy to decrease microbial load. Hydrocolloids at 1.5% improved the rheological properties of dough farinogragh and aextensograph parameters. The hydrocolloids increase flexibility, rubber and freshness of batte to 24 days compared to 8 days in control sample. Thiobarbituric acid (T.B.A) values at the end of storage at room temperature (ranged to 0.253 e0.352 mg malonaldehyde/kg) that were less than these mentioned by the Egyptian Standard. Also, gamma irradiation reduced the total bacterial count of batte product.Sensory evaluation of produced batte was done. The addition of 1.5% hydrocolloids and exposed to gamma irradiation had higher freshness and increase shelf-life for 20, 25, 30, 35 and 40 days against only 15 days for control sample.

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Section: 3supporting

confidence: 86%

Section: 6mentioning

confidence: 81%

Section: Introductionmentioning

confidence: 99%

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Extension shelf life of batte by using hydrocolloids and gamma irradiation

Anwar

Asael

Nasr

2015

Journal of Radiation Research and Applied Sciences

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“…Therefore, the eff orts in gluten--free cookie production are more frequently related to the fortifi cation of gluten-free formulations to achieve be er nutritional profi le of biscuits and cookies with acceptable sensory properties. There are several papers on the enrichment of gluten-free biscuits and cookies (7,8).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Sakač

Pestorić

Mišan

et al. 2015

Food Technol. Biotechnol.

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SummaryLight buckwheat fl our was used to substitute rice fl our at the level of 10, 20 and 30 % to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat fl our contributed to the signifi cantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05). Gluten-free cookies made with rice fl our and buckwheat fl our exhibited signifi cantly higher total phenolic and rutin content, scavenging activity against 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH • ), antioxidant activity and reducing power than the control cookies (p<0.05). Comparing all evaluated sensory properties, cookies containing 20 % of light buckwheat fl our had the most acceptable sensory properties. The obtained results of principal component analysis showed that the cookies with 20 and 30 % buckwheat fl our had be er antioxidant and sensory properties in comparison with other two cookie samples.

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“…The use of flaxseed meal (Rodrigues et al, 2012) and linseed meal (Gambuś et al, 2009) for production of cookies and cakes were also studied. The use of flaxseed meal (Rodrigues et al, 2012) and linseed meal (Gambuś et al, 2009) for production of cookies and cakes were also studied.…”

Section: Naturally Gluten-free Ingredientsmentioning

confidence: 99%