PREDICTION OF CONSUMER ACCEPTANCE LIMITS OF BAKERY PRODUCTS FROM OXIDATION INDEXES

被引：0

作者：

Calligaris, S. ^{[1
]}

Manzocco, L. ^{[1
]}

Kravina, G. ^{[1
]}

Nicoli, M. C. ^{[1
]}

机构：

[1] Univ Udine, Dept Food Sci, I-33100 Udine, Italy

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2007年 / 19卷

关键词：

bakery products; consumer acceptance; oxidation; shelf-life;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the present research was to evaluate the relationship between consumer acceptance and development of oxidation in lipid containing bakery products. To this purpose, biscuits were considered. The oxidation kinetics and the acceptance limits were evaluated as a function of temperature from 20 to 45 degrees C. The oxidative stability was measured following the changes of peroxides, whereas consumer acceptance limits were detected by applying survival analysis concepts. Results indicate that the oxidative indexes can be related to the evolution of consumer acceptance. In fact, the shelf-life, determined by consumer acceptability, was associated to the same peroxide values limits independently on storage temperature.

引用

页码：19 / 23

页数：5

共 7 条

[1]

Anese M., 2006, J AGR FOOD IN PRESS

[2]

AOAC International, 1995, OFFICIAL METHODS ANA

[3] Application of Weibull Hazard analysis to the determination of the shelf life of roasted and ground coffee [J].