Vida-de-prateleira de goiabada cascão diet adicionada de prebiótico: alterações físicas, químicas, físico-químicas, sensoriais e microbiológicas

Abstract

Foods remain under constant biological activity, which can be seen through modifications of a chemical, physical, microbiological or enzymatic nature, which consequently reduce their quality. The objective of this work was to determine the shelf life of a product new (dietetic preserve with added prebiotics) and the influence of packaging (opaque and transparent) and the duration (180 days of storage), its stability through the determination microbiological (Salmonella sp, Escherichia coli, mold, yeast and total aerobic mesophile counts), physical (water activity, color, syneresis), physical- chemical (pH, titratable acidity and fructooligosaccharide concentration) and sensorial (acceptance test and Quantitative Descriptive Analysis). The results indicated good acceptance of dietetic preserve with added prebiotics during the six months of storage, microbiological stability was also verified, with no microorganism growth occurrence. It was observed that the duration was a significant factor for the alteration of the dietetic preserve with added prebiotics characteristics over time. The packaging presented significant difference only in the instrumental color analysis results, indicating higher darkening of the product in transparent packaging. The concentration of fructooligosaccharide, a fundamental ingredient for dietetic preserve with added prebiotics functionality reference presented degradation below that allowed by the legislation starting from the 120 days of storage. However, the results of the Quantitative Descriptive Analysis of the limited shelf life of 90 days.