STORAGE AND USE OF ANTIOXIDANTS IN CEREAL AND PEANUT BARS

The use of fatty materials in cereal bars gives to them a good energet ic value; however they are exposed to oxidative rancidity which can af fect their acceptability and nutritional value. So, the purpose of thi s research was to determine the stability in storage and the effect of antioxidants on three types of cereal bars with peanuts. Cereal bars with 18% of peanuts were prepared, with and without antioxidants (BHABHT; 100 ppm). Bars were packed in polyprolpilene -aluminium- polythil ene bags, and were stored at room temperature (18-20 degrees C) for 90 days. Each 30 days, analysis of water activity (Aw); moisture content , peroxides index, sensory quality (flavor, aroma and appearance) and acceptability, were carried out. Moisture content was similar in all b ars (7.6-9,6%) and Aw was higher in the bar which contained expanded a maranthus and antioxidant. At the 60th day of storage, the peroxide va lues were lower in the bars with antioxidants; only the bar which incl uded expanded amaranthus showed significant differences (16.4 meq/kg i n the bar with antioxidant and 25.7 meq/kg for the control bar). The s ensory parameters were kept within normal status without differences b etween the bars with antioxidants and the control ones, along all the storage period. Shelf life of bars CM1 and CM2 was at least of 60 days when they are kept at 18-20 degrees C.