Shelf-life of the salt cracker with soy paste

Authors

  • Gwendolyne Hernández Instituto de Investigaciones para la Industria Alimenticia
  • Marta Álvarez Instituto de Investigaciones para la Industria Alimenticia
  • Margarita Nuñez de Villavicencio Instituto de Investigaciones para la Industria Alimenticia
  • Cira Duarte Instituto de Investigaciones para la Industria Alimenticia
  • Yenisel Gómez Instituto de Investigaciones para la Industria Alimenticia

Keywords:

soy paste, cracker, characterization, shelf-life

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.

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Published

2023-05-11

Issue

Vol. 33 No. 1 (2023)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Shelf-life of the salt cracker with soy paste. (2023). Ciencia Y Tecnología De Alimentos, 33(1), 41-44. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/419

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