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  • 标题:Stability studies and shelf life estimation of a soy-based dessert
  • 本地全文:下载
  • 作者:Granato, Daniel ; Masson, Maria Lucia ; Freitas, Renato João Sossela de
  • 期刊名称:Food Science and Technology (Campinas)
  • 印刷版ISSN:0101-2061
  • 电子版ISSN:1678-457X
  • 出版年度:2010
  • 卷号:30
  • 期号:3
  • 页码:797-807
  • DOI:10.1590/S0101-20612010000300036
  • 语种:English
  • 出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • 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.

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