Sensory Evaluation of Shelf-stable Cereal Amaranth-based Products during Storage

Bernadetta Hozová, L'ubomir Valik, Jaroslav Zemanovič

Department of Milk, Fats and Foods Hygiene, Faculty of Chemical Technology of the Slovak Technical University, Bratislava, Slovakia

Article history:

Received August 23,1996 
Accepted  December 18,1996

Key words:

cereal Amaranth-based products, organoleptic properties, sensory evaluation


At one-month intervals during the four-month storage (20 ± 2 °C) changes in the organoleptic properties (scoring evaluation of shape, surface, colour, consistency, odour, taste and profiling of tastiness) and aw values of amaranth-based snacks and crackers were investigated. The changes observed during storage in the surface, colour and consistency of snacks (score 0.1-0.3 out of 5) and in the odour of crackers (score 0.2-0.3 out of 4) were insignificant. The taste harmonized in both samples having as a result higher scores with regard to the starting values. Although the aw values of products during storage varied to some extent (from 0.15 to 0.34), they did not influence the important sensory parameters (snacks crispness, crackers crunchiness). 

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