Microbiological, nutritional and sensory aspects of stored amaranth biscuits and amaranth crackers
1997
Hozova, B. | Buchtova, V. | Dodok, L. | Zemanovic, J.
The object of this work was to present some results from the evaluation of microbiological (total bacterial count, coliform bacteria, aerobis sporogenic bacteria, yeasts and moulds), nutritional (lysine) and sensory (shape, surface, colour. consistency, odour, taste, the profiling of tastiness) quality and of the aw values of amaranth biscuits and crackers during the four-month storage in laboratory conditions. From the aspect of consumers the chosen parameters of quality permitted the storage stability of the indicated non-traditional products to be estimated and on the basis of the favourable evaluation recommended for the rational nutrition.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture