Estimating sensory shelf life of chocolate and carrot cupcakes using acceptance tests

Nilda D.M. Villanueva, Marco Antonio Trindade

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

18 Citas (Scopus)

Resumen

This study determined the sensory shelf life of a commercial brand of chocolate and carrot cupcakes, aiming at increasing the current 120 days of shelf life to 180. Appearance, texture, flavor and overall quality of cakes stored at six different storage times were evaluated by 102 consumers. The data were analyzed by analysis of variance and linear regression. For both flavors, the texture presented a greater loss in acceptance during the storage period, showing an acceptance mean close to indifference on the hedonic scale at 120 days. Nevertheless, appearance, flavor and overall quality stayed acceptable up to 150 days. The end of shelf life was estimated at about 161 days for chocolate cakes and 150 days for carrot cakes. This study showed that the current 120 days of shelf life can be extended to 150 days for carrot cake and to 160 days for chocolate cake. However, the 180 days of shelf life desired by the company were not achieved. © 2010, The Author(s). Journal compilation © 2010, Wiley Periodicals, Inc.
Idioma originalEspañol
Páginas (desde-hasta)260-279
Número de páginas20
PublicaciónJournal of Sensory Studies
Volumen25
EstadoPublicada - 1 abr. 2010
Publicado de forma externa

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