Artigo

joss_256

260..279

DOI: 10.1111/j.1745-459X.2009.00256.x

ESTIMATING SENSORY SHELF LIFE OF CHOCOLATE AND CARROT CUPCAKES USING ACCEPTANCE TESTS
NILDA DORIS MONTES VILLANUEVA1,3 and MARCO ANTONIO TRINDADE2 CENTRUM Católica – Centro de Negocios Pontificia Universidad Católica del Perú Jr. Daniel Alomía Robles 125-129, Los Álamos de Monterrico – Santiago de Surco, Lima, Peru
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Faculdade de Zootecnia e Engenharia de Alimentos cx. USP – Universidade de São Paulo – FZEA São Paulo, Brazil
Accepted for Publication June 30, 2009

ABSTRACT This study determined the sensory shelf life of a commercial brand of chocolate and carrot cupcakes, aiming at increasing the current 120 days of shelf life to 180. Appearance, texture, flavor and overall quality of cakes stored at six different storage times were evaluated by 102 consumers. The data were analyzed by analysis of variance and linear regression. For both flavors, the texture presented a greater loss in acceptance during the storage period, showing an acceptance mean close to indifference on the hedonic scale at 120 days. Nevertheless, appearance, flavor and overall quality stayed acceptable up to 150 days. The end of shelf life was estimated at about 161 days for chocolate cakes and 150 days for carrot cakes. This study showed that the current 120 days of shelf life can be extended to 150 days for carrot cake and to 160 days for chocolate cake. However, the 180 days of shelf life desired by the company were not achieved.

PRACTICAL APPLICATIONS This research shows the adequacy of using sensory acceptance tests to determine the shelf life of two food products (chocolate and carrot cupcakes). This practical application is useful because the precise determination of the shelf life of a food product is of vital importance for its commercial success. The maximum storage time should always be evaluated in the development or
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