Accelerated Aging Test of Sterilized Acidic Pudding: Combined Effects of Temperature, Headspace Volume, and Agitation
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The objective of the present study was to reproduce in 4 months the quality changes that occur in shelf-stable strawberry pudding after 1 year of storage. A full factorial experiment 23 was used to investigate the effect of storage temperature (16 and 30 °C), headspace volume (9.5 and 18 cm3), and agitation (no/yes—pouches turned upside down twice a week) on aging. Sensory, rheological, pH, and fluorescence measurements were performed on samples subjected to accelerated aging tests (up to 4 months) or stored in standard conditions (up to 1 year). Although storage at 30 °C induced a slight decrease in apparent viscosity and thickness—in contrast with samples stored at 16 °C—it showed the best results for most of the studied parameters, regardless of the headspace volume and agitation. Hence, storage at 30 °C could be used for accelerated shelf-life or stability studies of sterilized pudding.
KeywordsShelf-stable acidic pudding Accelerated aging Fluorescence Sensory evaluation Rheology
This work has been carried out in the framework of Alibiotech project which is financed by the European Union, French State, and the French Region of Hauts-de-France.
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