Estudio de durabilidad del helado de soya

Aniely  M’Boumba; Tamara  Rodríguez; Juana  Camejo

Shelf-life of soy ice cream

Authors

Aniely M’Boumba Instituto de Investigaciones para la Industria Alimenticia
Tamara Rodríguez Instituto de Investigaciones para la Industria Alimenticia
Juana Camejo Instituto de Investigaciones para la Industria Alimenticia

Keywords:

ice cream, soy, shelf-life

Abstract

Was established the shelf-life of soy ice cream packed in 250 mL polythylene container, and stored to a temperatura of -30 ºC. Sensorial and microbiological quality were considered as an approach of rejection. For estimation was using the regression techniques. The results being adjusted to the Weibull’s distribution. The microbioilogical quality did not impact the rejection of the samples. The shelf-life was defined when the products became sensorially rejectable. An useful life settled down in 49 days.