Evaluation of the Microbiological and Sensory Quality of Amaranth-based Biscuits

Bernadette Hozová, J. Zemanovič and R. Chorvátová

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

Article history:

Received September 18, 1995
Accepted December 6, 1995


The microbiological and sensory evaluation of newly-developed cereal amaranth-based products (snacks and crackers) during the six-month storage in laboratory conditions (20 ±2°C, RH = 62±1 %) were studied. Besides the quantitative evaluation (aerobic mesophilic bacteria, aerobic sporogenic bacteria, coliform bacteria, yeasts and moulds) of final products and basic raw-materials used for their production the experimental works involved also the identification of the respective microflora.
The microbiological control confirmed no presence of microorganisms in more than 50 % of the basic raw-material samples; in the rest of the samples the aerobic mesophilic bacteria ranged between 102-103, CFU/g; sporulants were detected only in 4 samples (dried milk, amaranth grain, cocoa powder and caraway); the number of moulds ranged between 10—103 CFU/g; yeasts and coliform bacteria were not found in any of the samples investigated. The microbiological quality of snacks and crackers was unchanged up to the fifth month of storage; after this time an increase in the aerobic mesophilic bacteria (10-103 CFU/g) and aerobic sporogenic bacteria (102—103 CFU/g) was observed. The sensory quality of snack and crackers was kept at a high standard level during the whole time of storage.


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