Influence of storage time and packaging on the sensory profile of functional diet guava preserve.
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Date
2017
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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.
Description
Keywords
Prebiotic, Sensory changes, Sugar-free
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.