SUMMARY
Storage and use of antioxidants in cereal and peanut bars
The use of fatty materials in cereal bars gives lo them a good energetic value; however they are exposed lo oxidative rancidity which can affect their acceptability and nutritional value. So, the purpose of this research was to determine the slability in storage and the effect of antioxidants on three tipes of cereal bars with peanuts. Cereal bars with 18% of peanuts were prepared, with and without antioxidants (BHA+BHT; 100 ppm). Bars were packed in polyprolpilene -aluminium- polythilene bags, and were stored at room temperature (18-20°C) for 90 days. Each 30 days, analysis of water activity (Aw); moisture content, peroxides index, sensory quality (flavor, aroma and appearance) and acceptabililty, were carried out. Moisture content was similar in all bars (7.6-9,6%) and Aw was higher in the bar which contained expanded amaranthus and antioxidant. At the 60th day of storage, the peroxide values were lower in the bars with antioxidants; only the bar which included expanded amaranthus showed significant differences (16.4 meq/kg in the bar with antioxidant and 25.7 meq/kg for the control bar). The sensory parameters were kept within normal status withoul differences between the bars with antioxidants and the control ones, along all the storage period. Shelf life of bars CM₁ and CM₂ was al least of 60days when they are kept at 18-20°C.

Key words: Antioxidants, cereals, peanut, shelf-life.



Recibido: 16/08/1995
Aceptado: 17/11/1997

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