Escobar B, Estévez A M, Guiñez M A
Departamento de Agroindustria y Tecnología de Alimentos, Facultad de Ciencias Agrarias y Forestales, U. de Chile, Santiago, Chile.
Arch Latinoam Nutr. 2000 Jun;50(2):152-6.
The use of walnut or peanut in the elaboration of cereal bars represents a possible risk of undesirable changes during their storage due to their high content of unsaturated fatty acids in the oil; oxidizing of the fatty acids is one of the main causes of deterioration. Development of new snack products implies the use of packages that should protect the food against the damage caused by light and reduce the oxygen concentration of in their interior. The objective of this investigation was to evaluate the physical, chemical and sensory changes in the storage of cereal bars with peanut or walnut and mezquite cotyledon subjected to two thermal treatments, packed in cellophane or milky polypropilene. Four types of bars were elaborated with 6% of mezquite cotyledon, treated by microwaves or toasted, and with 18% of peanut or walnut. The bars were stored for 90 days at room temperature; and each 30 days it was measured moisture content, peroxides index, water activity, sensory quality and acceptability. The peroxides values (4.9-13.8 meq/kg of oil) indicates that the shelf life of the bars in all the studied treatments was 90 days. The packaging materials used allows to maintain in good conditions, for 3 months, the cereals bars of moisture (7.4-11.2%), water activity (0.50-0.65) and sensory acceptability.
在谷物棒的制作中使用核桃或花生，由于其油脂中不饱和脂肪酸含量高，在储存过程中可能存在不良变化的风险；脂肪酸氧化是变质的主要原因之一。开发新的零食产品意味着要使用能保护食品免受光照损害并降低其内部氧气浓度的包装。本研究的目的是评估添加花生或核桃以及牧豆树子叶的谷物棒在两种热处理条件下，包装在玻璃纸或乳白色聚丙烯中储存时的物理、化学和感官变化。制作了四种类型的谷物棒，分别含有6%经过微波处理或烘烤的牧豆树子叶，以及18%的花生或核桃。谷物棒在室温下储存90天；每30天测量一次水分含量、过氧化值、水分活度、感官品质和可接受性。过氧化值（4.9 - 13.8毫克当量/千克油）表明，在所有研究处理中，谷物棒的保质期为90天。所使用的包装材料能够在3个月内使谷物棒的水分（7.4 - 11.2%）、水分活度（0.50 - 0.65）和感官可接受性保持良好状态。
