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
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.