Document Detail


Microbiological, nutritional and sensory evaluation of long-time stored amaranth biscuits produced from irradiation-treated amaranth grain.
MedLine Citation:
PMID:  10702993     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The paper presents some results achieved by the evaluation of microbiological (total bacterial count, coliform bacteria, aerobic sporeforming bacteria, yeasts and moulds), nutritional (lysine) and sensory (shape, surface, colour consistency, taste, odour, the profiling of tastiness) quality and of the aw values of amaranth-based biscuits produced from the amaranth grain irradiated by various ionizing radiation doses (1.5, 3 and 5 kGy, source 60Co) and stored for the period of 12 months at the laboratory temperature (20-25 degrees C). The irradiation dose providing the biscuits maximum hygienic, nutritional and sensory quality maintained up to the end of the one-year storage was 5 kGy.
Authors:
B Hozová; V Buchtová; L Dodok
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Die Nahrung     Volume:  44     ISSN:  0027-769X     ISO Abbreviation:  Nahrung     Publication Date:  2000 Feb 
Date Detail:
Created Date:  2000-03-30     Completed Date:  2000-03-30     Revised Date:  2009-11-11    
Medline Journal Info:
Nlm Unique ID:  0142530     Medline TA:  Nahrung     Country:  GERMANY    
Other Details:
Languages:  eng     Pagination:  13-8     Citation Subset:  IM    
Affiliation:
Slovak University of Technology, Department of Milk, Fats and Foods Hygiene, Bratislava, Slovak Republic.
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MeSH Terms
Descriptor/Qualifier:
Amaranthus
Bread / analysis*,  microbiology*
Cereals / chemistry*,  radiation effects
Colony Count, Microbial
Food Preservation
Lysine / analysis
Quality Control
Radiation
Taste
Time Factors
Triticum / chemistry
Water / analysis
Chemical
Reg. No./Substance:
56-87-1/Lysine; 7732-18-5/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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