Determinação da vida-de-prateleira por testes acelerados de doce em massa de banana c.v. Prata

Abstract

Originally from Southeast Asia to the banana is a tropical fruit more consumed in the world, with several products that can be obtained from the raw material, among them is the banana preserves is considered a promising field for food industry, however its production still presents itself craft which requires study of farming and conservation as well as shelf-life of this product. This work aims at determining the shelf-life by accelerated testing of banana preserves with and without the addition of potassium sorbate. Were analyzed for pH, acidity, soluble solids, total, reducing and not reducing sugars, color, texture, moisture, water activity, microbiological and sensory over 165 days of storage. The experimental results showed that the candies were microbiologically stable during the storage time. Despite the time and temperature have caused changes in physical and physicochemical objective was not possible to adjust the effect of temperature on speed constant of reaction of zero order of the Arrhenius model. Through sensory evaluation may be to determine the appropriateness of reactions to the model of order zero, and the average estimated life of 85 days at 40 ºC, 127 days at 30 °C and 193 days at 20°C for the banana preserves with addition of potassium sorbate and 125, 163 and 213 days for the banana preserves without addition of preservative when stored at 40 ºC, 30 ºC and 20 °C, respectively.