The effect of storage time on the physico-chemical, microbiological, and sensory properties of gluten-free snacks containing textured fruit juice

Authors:

Fulvia Ancuța Manolache, Adriana Macri, Cătalin Bilbie, Iulia Maior-Dobrea, Luiza Voicilă, Irina Smeu*


Volume 28, Issue 1;
Pages: 11-19; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Abstract:

In the modern world, there is a high incidence of food allergies and intolerances. Half the world's population suffers from food intolerance, while in Romania, 8 out of 10 persons have food intolerance to some degree. Such examples are celiac disease, non-celiac gluten sensitivity, gluten ataxia, and dermatitis herpetiformis, which are pathologies correlated with the intake of gluten prolamins (e.g., proteins of wheat, rye, and barley). Thus, the aim of this study was to evaluate the effect of storage time on the physico-chemical, microbiological, and sensory properties of two gluten-free snacks containing textured fruit juice. There were obtained two gluten-free snacks with textured fruit juice that were analysed in order to determine their self-life. During the accelerated shelf-life test (ASLT) that was conducted at 35 °C in the climate chamber, the texture properties, the peroxide index, and the microbiological tests had the biggest variations. The shelf life in terms of sensory quality was 222 days for the gluten-free snack with textured mango juice and 186 days for the gluten-free snack with textured raspberry juice.

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