Sensory Shelf Life of Dulce de Leche

Garitta, Lorena; Hough, Guillermo; Sánchez, Ricardo

doi:10.3168/jds.s0022-0302(04)73314-7

Cited by 49 publications

(32 citation statements)

References 6 publications

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“…The activation energy for the new multivariate data set was determined using the non-linear Arrhenius approach, which combines zero-order reaction rate (based on the results, it was the chosen order) with the Arrhenius model (Garitta, Hough, & Sánchez, 2004;Gámbaro, Garitta, Giménez, Varela, & Hough, 2004):…”

Section: Multivariate Accelerated Shelf-life Testmentioning

confidence: 99%

Multivariate accelerated shelf-life test of low fat UHT milk

Richards

Kock

Buys

2014

International Dairy Journal

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Real time shelf-life determination of shelf stable products like UHT milk can be very time consuming and expensive and critical attributes used to determine the end of shelf life can be difficult to identify. The multivariate accelerated shelf life test (MASLT) employs all sensory attributes that show change over time and was applied to data obtained from a trained panel (n=11) that evaluated 18 sensory attributes of low fat UHT milk samples stored at 25, 35 and 45°C over a six and a half month time period. The cut-off point that identifies the end of shelf life was obtained by survival analysis based on consumers' acceptance or rejection of samples stored for different times and at different temperatures. Storage at 35 and 45°C reduced the shelf life by a factor of 2.9 and 7.8, respectively. In future, changes in sensory attributes that correlate well with the UHT milk MASLT model can be used as predictors for end of shelf life. For this purpose the milk can be stored at accelerated temperatures and results can be converted to actual market condition.

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Section: Multivariate Accelerated Shelf-life Testmentioning

confidence: 99%

Multivariate accelerated shelf-life test of low fat UHT milk

Richards

Kock

Buys

2014

International Dairy Journal

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“…The flow characteristics determine the texture of products, which affects the perception and, thus, the acceptance by consumers. Rheological variables such as yielding stress, consistency index, and apparent viscosity are affected by the composition and the processing conditions of food products (GABAS et al, 2012;ASTOLFI-FILHO et al, 2012MILANI;KOOCHEKI, 2011;REZAEI et al, 2011;CABRAL et al, 2007;GARITTA;SÁNCHEZ, 2004). In a few words, thermophysical and rheological data, and how they behave with temperature variations, are essential to a proper processing of the dulce de leche (DL) in order to avoid losses and to assure a good final quality.…”

Section: Rheological Measurementsmentioning

confidence: 99%

Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature

et al. 2013

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Dulce de leche (DL), a dairy dessert highly appreciated in Brazil, is a concentrated product containing about 70% m/m of total solids. Thermophysical and rheological properties of two industrial Brazilian Dulce de leche formulations (classic Dulce de leche and Dulce de leche added with coconut flakes 1.5% m/m) were determined at temperatures comprised between 28.4 and 76.4 °C. In general, no significant differences (p < 0.05) were observed in the presence of coconut flakes in the two formulations. Heat capacity varied from 2633.2 to 3101.8 J/kg.°C; thermal conductivity from 0.383 to 0.452 W/m.°C; specific mass from 1350.7 to 1310.7 kg/m³; and, thermal diffusivity from (1.082 × 10-7 to 1.130 × 10-7) m²/s. The Bingham model was used to properly describe the non-Newtonian behavior of both formulations, with yielding stress values varying from 27.3 to 17.6 Pa and plastic viscosity from 19.9 to 5.9 Pa.s.

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“…In one section of their paper they mentioned that this limit was chosen due to the manufacturer's request, and in another they refer to Gacula (1975). An example of a 'Regression-based' COP was the one used by Garitta et al (2004) for plastic flavor in dulce de leche. A consumer panel measured acceptability of samples with different levels of plastic flavor.…”

Section: Introductionmentioning

confidence: 99%

Sensory cut-off point obtained from survival analysis statistics

Garitta¹,

Langohr

Gómez

et al. 2015

Food Quality and Preference

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In the present work we applied interval-censored survival analysis techniques to estimate sensory cut-off points based on consumer's decision to accept or reject food products taking into account the inherent variability in sensory measurements. We compared the values obtained using this survival analysis methodology with those obtained by applying a previous regression based method. Cut-off point (COP) estimations were made for acid flavor in yogurt, strawberry flavor in a strawberry flavored drink and appearance quality index in broccoli. For two of these products the regression based cut-off points were unrealistic, and would lead to much too conservative COP's, leading to unnecessary rejection of samples in quality control inspections or very short shelf-lives. For one of the products (strawberry flavored drink), the survival and regression-based COP's were comparable. The survival analysis methodology is recommended for estimating sensory cut-off points in food products.

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Sensory Shelf Life of Dulce de Leche

Cited by 49 publications

References 6 publications

Multivariate accelerated shelf-life test of low fat UHT milk

Multivariate accelerated shelf-life test of low fat UHT milk

Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature

Sensory cut-off point obtained from survival analysis statistics

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