Modificarea calităţii biscuiţilor aglutenici obţinuţi din făină de soriz (Sorghum oryzoidum) în perioada de păstrare

Abstract

Developing and researching the gluten-free food is an issue of the day in conditions when the number of celiatic persons is increasing rapidly in the world. The purpose of this study was to determine the shelflife for four newly developed varieties of gluten-free cookes This paper presents the results of the research of organoleptic, physico-chemical and microbiological quality indexes of gluten-free cookes and how they change while storing cookes in standard conditions. The obtained experimental data have demonstrated that the shelf life of investigated samples ranged from 12-16 days and was conditioned by the type and composition of used raw material and the cookes. The obtained results have applicable value and are necessary for developing the normative documents and labeling the newly developed gluten-free products.