Accelerated Aging Test of Sterilized Acidic Pudding: Combined Effects of Temperature, Headspace Volume, and Agitation

作者：Moufle Anne Laure; Francois Pierre Alexis; Jamet Julie; Karoui Romdhane^*

来源：Food and Bioprocess Technology, 2018, 11(7): 1286-1299.

DOI：10.1007/s11947-018-2100-y

• Shelf-stable acidic pudding
• Accelerated aging
• Fluorescence
• Sensory evaluation
• Rheology

The objective of the present study was to reproduce in 4 months the quality changes that occur in shelf-stable strawberry pudding after 1 year of storage. A full factorial experiment 2(3) was used to investigate the effect of storage temperature (16 and 30 A degrees C), headspace volume (9.5 and 18 cm(3)), and agitation (no/yes-pouches turned upside down twice a week) on aging. Sensory, rheological, pH, and fluorescence measurements were performed on samples subjected to accelerated aging tests (up to 4 months) or stored in standard conditions (up to 1 year). Although storage at 30 A degrees C induced a slight decrease in apparent viscosity and thickness-in contrast with samples stored at 16 A degrees C-it showed the best results for most of the studied parameters, regardless of the headspace volume and agitation. Hence, storage at 30 A degrees C could be used for accelerated shelf-life or stability studies of sterilized pudding.

• 出版日期2018-7