Please use this identifier to cite or link to this item: http://www.repositorio.ufop.br/handle/123456789/9010
Title: Influence of storage time and packaging on the sensory profile of functional diet guava preserve.
Authors: Mesquita, Karina Scatolino
Souza, Vanessa Rios de
Rodrigues, Jéssica Ferreira
Menezes, Camila Carvalho de
Borges, Soraia Vilela
Carneiro, João de Deus Souza
Pinheiro, Ana Carla Marques
Keywords: Prebiotic
Sensory changes
Sugar-free
Issue Date: 2017
Citation: MESQUITA, K. S. et al. Influence of storage time and packaging on the sensory profile of functional diet guava preserve. British Food Journal, v. 119, p. 311-321, 2017. Disponível em: <http://www.emeraldinsight.com/doi/full/10.1108/BFJ-09-2016-0404>. Acesso em: 29 ago. 2017.
Abstract: Purpose – People are increasingly concerned about food and health and seek for functional and sugar-free products. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, the purpose of this paper is to evaluate the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics, supporting the development of functional and sugar-free products and contributing to the product variety in the market. Design/methodology/approach – A two-factor full factorial design was conducted in triplications that evaluated transparent and opaque packaging vs storage time (six months). The products were stored in packages with different light permeability (transparent and opaque). Quantitative descriptive analysis (QDA) and acceptance tests were performed. Findings – The packaging material did not affect the sensory changes of functional diet guava preserve during the six months of storage. QDA test showed that from three months of storage the original characteristics of the product were lost and a slight decrease in overall acceptance was observed after four and six months. However, during the six months the products had good acceptance; consequently, it was not possible to establish their rejection before this period. Research limitations/implications – More detailed studies regarding a longer storage period, including the physical and chemical measurements must be done to clarify other points about the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics. Therefore, researchers are encouraged to test the proposed propositions further. Practical implications – The development of a functional and sugar-free preserve is a good alternative to provide a product that meets the actual consumer desires and adds value to the product. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, this study provides important information for the development of sugar-free and functional products, and to prolong their shelf life. Originality/value – There are few studies with respect to the sensory aspects during the storage of functional preserves. Thus, this work will aid future studies, supporting the development of functional and sugar-free products and contributing to the product variety in the market.
URI: http://www.repositorio.ufop.br/handle/123456789/9010
metadata.dc.identifier.uri2: http://www.emeraldinsight.com/doi/full/10.1108/BFJ-09-2016-0404
ISSN: 0007070X
Appears in Collections:DEALI - Artigos publicados em periódicos

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