Estimación de la vida útil de un arequipe bajo en calorías
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Fecha
2009
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Editor
Corporación Universitaria Lasallista
Resumen
Introduction. When a low-in-calories milk caramel
is made and sucrose is replaced with other raw
materials, the quality of the product can be affected
and so can be its shelf life. Objective. This work
evaluated the shelf life of a low-in-calories milk
caramel made in a laboratory scale, with 6.1%
polydextrose, 8.6 % sorbitol and 3.7% fructose as
sucrose´s substitutes. Materials and methods. A
staggered design was used, evaluating the product
in the 1st, 10th and 20th days. 24 pots, of 120 grams
each, were stored at room temperature 24±4ºC and
a relative humidity of 65±5%. Tests such as
physicochemical (pH and °Brix), sensory (taste and
texture) and instrumental (Texture Profile Analysis
TPA) were also practiced to those samples. Results.
The statistical analysis for the sensory tests (taste
and texture) did not show any significant differences
(p>0.05) in the storage periods (1 and 10 days). This
indicates that the product´s shelf life is ten days, at
room temperature conditions, for these two
categories. Concerning °Brix and color, they did not
show any significant difference (p>0.05) during the
20 days storage period. The pH level had a significant
increase (p<0.05) in the 110th day of storage, and
elasticity had just the opposite result. Hardness
showed its lowest statistic significant value (p<0.05)
after 20 days of storage. Adhesiveness increased
after the 10th day of storage and was statistically
significant at day 1. Conclusion. The shelf life of the
product was then established in 10 days.
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Palabras clave
Arequipe, Corporación Universitaria Lasallista, Alimentos dietéticos, Vida útil de los alimentos, Diseño escalonado, Arequipe bajo en calorías, Análisis sensorial (alimentos)