A sensory evaluation of irradiated cookies made from flaxseed meal
- 作者：Flá ; vio T. Rodrigues ; flaviot@ymail.com ; Gustavo B. Fanaro ; Renato C. Duarte ; Amanda C. Koike ; Anna Lucia C.H. Villavicencio
- 关键词：Flaxseed ; Celiac disease ; Gluten-free bakery food ; Food irradiation
- 刊名：Radiation Physics and Chemistry
- 出版年：2012
- 期刊代码：68_0969806x
- 类别：ph
- 出版时间：August, 2012
- 卷：81
- 期：8
- 页码：1157-1159
- 文件大小：108 K
摘要
The growing consumer demand for food with sensory quality and nutritional has called for research to develop new products with consumer acceptance as cookies made from flaxseed meal, that can be inserted in diet of celiacs. Celiac disease characterized by an inappropriate immune response to dietary proteins found in wheat, rye and barley (gluten and gliadin). It can affect anyone at any age and is more common in women. The celiac disease does not have cure and the only scientifically proven treatment is a gluten free diet. Irradiation as a decontamination method used for a many variety of foodstuffs, being very feasible, useful method to increase the shelf life, effective and environmental friendly without any sensory properties significant change. Sensory analyses were used to assess gluten-free bakery foods subjected to ionizing radiation sensory attributes.