A sensory evaluation of irradiated cookies made from flaxseed meal

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...

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Bibliographic Details
Published in:Radiation physics and chemistry (Oxford, England : 1993) England : 1993), 2012-08, Vol.81 (8), p.1157-1159
Main Authors: Rodrigues, Flávio T., Fanaro, Gustavo B., Duarte, Renato C., Koike, Amanda C., Villavicencio, Anna Lucia C.H.
Format: Article
Language:English
Subjects:
Celiac disease
Cookies
Diets
Flaxseed
Food irradiation
Foods
Gliadin
Gluten
Gluten-free bakery food
Irradiation
Meals
Medical services
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Summary: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. ► Celiac disease is an inappropriate immune response to dietary proteins. ► Irradiation is an useful method to increase the food shelf life. ► Sensory analysis is applied in the improvement of the quality of foods.
ISSN:0969-806X
1879-0895
DOI:10.1016/j.radphyschem.2012.02.001