Shelf-life of the salt cracker with soy paste

Abstract

The behavior of the sensory quality during storage at room temperature of the salt cracker with 15% soybean paste, packed in low-density polyethylene bags, was evaluated. Three batches of cracker were made and the descriptive sheet was prepared. During the storage period moisture was measured and the attributes of freshness, rancid flavor, crunch, ease of disintegration in the mouth and overall quality were sensory evaluated. The results were processed as incomplete failure data using the Weibull distribution as probability function and the shelf-life of the product was determined. The moisture content increased during the storage period. Product failure was due to loss of sensory quality. The calculated shelf-life of the product was 84 days.