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Abstract(s)
O estudo da vida útil determina o período de tempo durante o qual os alimentos se mantêm seguros e sem alterações significativas na qualidade, correspondendo às necessidades e exigências dos consumidores. Assim, o objetivo do presente estudo passou por determinar a vida útil de produtos de pastelaria da empresa AIPAL recorrendo à previsão do crescimento microbiano através do software informático ComBase, assim como dos atributos sensoriais de cada um dos bolos em estudo em quatro momentos distintos. A amostra foi constituída por seis dos bolos mais vendidos dentro que cada uma das categorias especificadas pela empresa: bolos secos (Croissant e Fogaça), tartes à fatia (Sublime de chocolate e Tarte de amêndoa) e bolos com creme (Napoleão de caramelo e Noivo). A recolha de dados foi efetuada através da realização de análises físico-químicas aos produtos com o intuito de determinar o seu pH e aw, permitindo realizar o estudo de microbiologia preditiva, para verificar a possibilidade de crescimento microbiológico. Foi ainda realizada a análise sensorial com o objetivo de verificar o nível de aceitação dos produtos com diferentes tempos de vida por um painel de provadores, não treinados, conhecedores dos produtos avaliados. O estudo de microbiologia preditiva foi realizado com recurso ao software informático ComBase. No tratamento dos dados utilizaram-se medidas descritivas básicas (média, desvio-padrão, frequências relativas e valores absolutos) e ainda o Teste de Friedman para analisar os dados da análise sensorial. O nível de significância foi fixado em p≤0,05. Relativamente às análises físico-químicas, verificou-se que alguns produtos apresentam condições favoráveis ao crescimento de bactérias, bolores e leveduras. Contudo, os resultados da microbiologia preditiva, relativamente aos microrganismos testados, indicam que não existe qualquer tipo de crescimento, uma vez que o binómio pH/aw não apresenta condições favoráveis ao seu desenvolvimento. O tempo de vida útil dos produtos foi definido através da análise sensorial, estabelecendo o prazo de validade do Croissant e da Fogaça em um dia após a produção, da Tarte de amêndoa e do Napoleão de caramelo em dois dias após o seu fabrico e do Sublime de chocolate e do Noivo em três dias após a sua confeção.
The study of the product’s shelf-life determines the time period during which the food will remain safe and without significant changes in the quality, meeting the needs and demands of consumers. The objective of this study was to determine the shelf-life of pastry products of the company AIPAL using the predictive microbial growth by ComBase computer program as well as the sensory attributes of each of the cakes studied in four different moments. The sample consisted of six of the top selling cakes within each of the categories specified by the company: dry cakes (Croissant and Fogaça) sliced pies (Sublime de chocolate and Tarte de amêndoa) and cakes with cream (Napoleão de caramelo and Noivo). Data collection was performed by conducting physical and chemical analisys of products in order to determine their pH and aw, allowing to conduct the study of predictive microbiology, to verify the possibility of microbiological growth. It was also performed the sensory analysis in order to verify the level of acceptance of products with different lifetimes by a panel of testers, not trained, but with knowledge about the products evaluated. The study of the predictive microbiology was conducted using the ComBase computer software. To process the data basic descriptive measures were used (mean, standard deviation, relative frequencies and absolute values) and also the Friedman test to analyze the data of sensory analysis. The level of significance was set at p≤0,05. With regard to physical-chemical analysis, it was found that some products feature favorable conditions for the growth of microorganisms, yeasts and molds. However, results of predictive microbiology, for the microorganisms tested, indicate that there is no growth, since the binomial pH/aw does not show favorable conditions for its development. The shelf-life of the products was defined through sensory analysis, establishing the validity of Croissant and Fogaça in one day after production, of Tarte de amêndoa and Napoleão de caramelo in two days after its manufacture and Sublime de chocolate and Noivo in three days after its confection.
The study of the product’s shelf-life determines the time period during which the food will remain safe and without significant changes in the quality, meeting the needs and demands of consumers. The objective of this study was to determine the shelf-life of pastry products of the company AIPAL using the predictive microbial growth by ComBase computer program as well as the sensory attributes of each of the cakes studied in four different moments. The sample consisted of six of the top selling cakes within each of the categories specified by the company: dry cakes (Croissant and Fogaça) sliced pies (Sublime de chocolate and Tarte de amêndoa) and cakes with cream (Napoleão de caramelo and Noivo). Data collection was performed by conducting physical and chemical analisys of products in order to determine their pH and aw, allowing to conduct the study of predictive microbiology, to verify the possibility of microbiological growth. It was also performed the sensory analysis in order to verify the level of acceptance of products with different lifetimes by a panel of testers, not trained, but with knowledge about the products evaluated. The study of the predictive microbiology was conducted using the ComBase computer software. To process the data basic descriptive measures were used (mean, standard deviation, relative frequencies and absolute values) and also the Friedman test to analyze the data of sensory analysis. The level of significance was set at p≤0,05. With regard to physical-chemical analysis, it was found that some products feature favorable conditions for the growth of microorganisms, yeasts and molds. However, results of predictive microbiology, for the microorganisms tested, indicate that there is no growth, since the binomial pH/aw does not show favorable conditions for its development. The shelf-life of the products was defined through sensory analysis, establishing the validity of Croissant and Fogaça in one day after production, of Tarte de amêndoa and Napoleão de caramelo in two days after its manufacture and Sublime de chocolate and Noivo in three days after its confection.
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Keywords
Vida útil Produtos de pastelaria Microbiologia preditiva Análise sensorial Shelf-life Pastry produts Sensory analisis Predictive microbiology