Stability studies and shelf life estimation of a soy-based dessert

Food Science and Technology (Campinas)

Daniel Granato¹  Maria Lucia Masson¹  Renato João Sossela De Freitas¹ 

[1] ,Universidade Federal do Paraná Setor de Tecnologia Programa de Pós-graduação em Tecnologia de AlimentosCuritiba PR ,Brasil

关键词: shelf life;    emulsions;    color;    oligofructose;    lactase deficiency;    Psidium guajava;    vida de prateleira;    emulsões;    cor;    oligofrutose;    deficiência de lactase;    Psidium guajava;   

DOI  :  10.1590/S0101-20612010000300036

来源: SciELO

【 摘 要 】

This work is aimed at evaluating the physicochemical, physical, chromatic, microbiological, and sensorial stability of a non-dairy dessert elaborated with soy, guava juice, and oligofructose for 60 days at refrigerated storage as well as to estimate its shelf life time. The titrable acidity, pH, instrumental color, water activity, ascorbic acid, and physical stability were measured. Panelists (n = 50) from the campus community used a hedonic scale to assess the acceptance, purchase intent, creaminess, flavor, taste, acidity, color, and overall appearance of the dessert during 60 days. The data showed that the parameters differed significantly (p < 0.05) from the initial time, and they could be fitted in mathematical equations with coefficient of determination above 71%, aiming to consider them suitable for prediction purposes. Creaminess and acceptance did not differ statistically in the 60-day period; taste, flavor, and acidity kept a suitable hedonic score during storage. Notwithstanding, the sample showed good physical stability against gravity and presented more than 15% of the Brazilian Daily Recommended Value of copper, iron, and ascorbic acid. The product shelf life estimation found was 79 days considering the overall acceptance, acceptance index and purchase intent.

【 授权许可】

CC BY   
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