Elaboração E Análise Sensorial De Cookie De Castanha De Caju Sem Glúten a Base De Farinha De Amaranto

The cashew residue is considered a raw material of paramount importance, in the agro-industrial system the full use of this residue is a goal that must be achieved. With that, the objective of this research was to develop and characterize cookies from the use of residue from the extraction of cashew juice from the cerrado. The cookies were made according to the adapted methodology, physical analyzes of diameter, thickness, average weight and volume were performed. The physical-chemical characterization of the samples was also carried out, determining: Moisture, Ashes, Lipids Proteins and Carbohydrates, as well as the determination of Salmonella and thermotolerant coliforms. recommended for all evaluated parameters.

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Fungal Load, Coliform and Aflatoxins in Wheat Flour of Lahore Metropolitan City

Siddiq

Ahmad

Anjum

et al. 2020

AJLS

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In Pakistan, wheat flour is mostly utilized for making flat breads locally called chapattis. Other uses of wheat flour are in bakery products manufacturing. It is an important constituent of daily diet of people. Shelf life of wheat flour is one of the most important factors for its quality determination. Wheat flour is often tainted with pathogenic fungal species and their toxic secondary metabolites called Mycotoxins. The present study was designed to make a comparative analysis of Microbiological quality (fungal load and total coliform count) and detection of aflatoxins in raw and branded whole wheat flour samples of Lahore Metropolitan city. Total 100 samples were collected for determination of fungal load, coliform and aflatoxins. The Standardized methods were applied to count the colony forming units of fungal species and total coliform bacteria respectively. The results indicated both branded and raw whole wheat flour groups were of good quality for human consumption. However, the microbiological quality of branded whole flour was better than raw whole wheat flour. There was a significant difference (P<0.05) in fungal load of raw and branded whole wheat flour. Similarly, coliform bacteria were only cultured form the samples of raw flour. In the last stage of study, aflatoxins level was analysed by using a commercially available kit. All the samples of both raw and branded whole wheat flours were negative for aflatoxins detection. The overall quality of raw and branded whole wheat flours in Lahore city is satisfactory for consumers.

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Elaboração E Análise Sensorial De Cookie De Castanha De Caju Sem Glúten a Base De Farinha De Amaranto

Cited by 3 publications

References 2 publications

Development of cookie enriched with silkworm pupae (Bombyx mori)

Development of cookie enriched with silkworm pupae (Bombyx mori)

Desenvolvimento de biscoitos a partir do resíduo da extração de suco de caju do cerrado Goiano

Fungal Load, Coliform and Aflatoxins in Wheat Flour of Lahore Metropolitan City

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