EFFECT OF ANTICAKING AGENT ADDITION AND HEADSPACE REDUCTION IN THE POWDERED-DRINK MIX SENSORY STABILITY
| Autor: | Miriam Motizuki, Rui Sérgio dos Santos Ferreira da Silva, Ming C. Chiu, Hélcio Murai, Inar Alves de Castro |
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| Rok vydání: | 2006 |
| Předmět: | |
| Zdroj: | Journal of Food Quality. 29:203-215 |
| ISSN: | 1745-4557 0146-9428 |
| DOI: | 10.1111/j.1745-4557.2006.00067.x |
| Popis: | The objective of the present study was to assess the effect of the addition of 0.2% anticaking agent "silicon dioxide" (S) and of 70.0% reduction of the headspace in the package (H) both individually and combined (SH), on the sensory and physicochemical characteristics of a powdered-drink mix over a shelf-life period of 120 days. The "difference from control" test was applied to 10 trained panelists in order to assess the four treatments at 30-day intervals throughout the experimental period, according to visual aspect of the powdered mix and drink flavor. The results demonstrated that a reduction of 70% of the headspace was the most effective treatment for product sensory stability. Water activity (A w ) was a more sensitive parameter than moisture content and ascorbic acid degradation. Although A w has shown a significant difference over time, the sensory properties still seemed to be a better shelf-life indicator for powdered mixes. Based on the sensory alterations of the aspect of the powder, a reduction of headspace and the limiting of shelf life to between 60 and 90 days could be recommended for powdered-drink mixes packaged in polypropylene containers. |
| Databáze: | OpenAIRE |
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