A sensory evaluation of irradiated cookies made from flaxseed meal |
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| Authors: | Flávio T. Rodrigues Gustavo B. Fanaro Renato C. Duarte Amanda C. Koike Anna Lucia C.H. Villavicencio |
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| Affiliation: | 1. Department of Physiology and Pathophysiology, Faculty of Health Sciences, University of Manitoba and Canadian Centre for Agri-food Research in Health and Medicine (CCARM) and the Institute of Cardiovascular Sciences, St. Boniface Hospital Research Centre, 351 Taché Avenue, Winnipeg, MB R2H 2A6, Canada;2. Department of Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, CCARM, St. Boniface Hospital Research Centre, 351 Taché Avenue, Winnipeg, MB R2H 2A6, Canada;1. Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran;2. Department of Food hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran;3. Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran;4. Food and Drug Safety Research Center, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran;5. Department of Agronomy, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran |
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| Abstract: | 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. |
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