Microbiological, nutritional and sensory evaluation of long-time stored amaranth biscuits produced from irradiation-treated amaranth grain.

摘要

The paper presents some results achieved by the evaluation of microbiological (total bacterial count, coliform bacteria, aerobic spore-forming bacteria, yeasts and moulds), nutritional (lysine) and sensory (shape, surface, colour consistency, taste,odour, the profiling of tastiness) quality and of the aw values of amaranth-based biscuits produced from the amaranth grain irradiated by various ionizing radiation doses (1.5, 3 and 5 kGy, source 60Co) and stored for the period of 12 months at the laboratory temperature (20-25deg C). The irradiation dose providing the biscuits maximum hygienic, nutritional and sensory quality maintained up to the end of the one-year storage was 5 kGy.