Estudios de perecibilidad de alimentos por evaluación sensorial. I. Bizcochuelos rellenos con y sin cobertura.

Abstract

The changes in organoleptic characteristics in SMT cellophan-packed cakes were evaluated by a panel of eight experienced judges. Four different products, with and without either filling or coating, were tested after accelerated aging at 37ºC. Microbiological quality was estimated through mesophilic aerobe counts, and counts of coliforms, yeasts amd molds. Quality was evaluated by applying the 9-score Karlsruhe descriptive rating for the following parameters: colour, shape, flavour, odour and texture. The development of off-odour and off-flavour, was evaluated using arbitrary scale of 9 points. Controle were studied with freshly-baked products (zero time) and subsequently at periods equivalent to 60, 90 or 120 days of storage at room pemperature. In each session adequate control samples were offered to the judges. The microbiological quality of the products was found to meet adequately the specifications established by the "Anteproyecto del Reglamento Sanitario de los Alimentos" for similar products (cream-containing confectionery and bakery products). The results of the tests suggest that shelf-life for the products evaluated should be 60 days when stored at room conditions (25ºC and 60% relative humidity). Shelf-life can be increased up to 120 days by storage at 3ºC.