Durability of a gelified soy milk for the older adult

Abstract

The objective of the work was to determine the durability of a gelled milk made from soy milk intended for feeding the elderly, packaged in 450 mL polypropylene pots and preserved at 4 ºC. For the evaluation, representative samples were taken from three productions of the product with adequate physicochemical, microbiological and sensory quality characteristics. Sensory evaluation and sanitary hygienic quality were taken as rejection criteria; the development of acidity was considered as a control variable. Shelf-life was estimated using the Weibull failure analysis method for incomplete data, setting 5% as the risk percentile. The goodness of fit of the data to the proposed distribution was checked using the Kolmogorov-Smirnov technique. It was concluded that the damage related to surface drainage was the cause of the evaluators' rejection. Shelf-life of gelled milk packaged in 450 mL polypropylene containers and stored at 4 ºC is 15 days