title: [Color loss evaluation of a dietary formulation in function of temperature, storage time and packaging].
abstract: Color loss of a dietetic formulae based on pumpkin (Cucurbita maxima), rice, hen and vegetable oils was evaluated. The product was under an accelerated test at temperatures of 40, 50 and 70 degrees C for a month. The kinetic reaction of color loss (quality loss indicator) was obtained with n = 1 and Ea = 11.5 Kcal/mol. The product was also stored for sixth months at temperatures of 25, 30, 35 and 40 degrees C using glass containers, laminated and composite cans (non metallic). The color was measured by a colorimetric method and by sensory evaluation under the defined conditions of time, temperature and package. The statistical analyses of the color loss measured by instrument was performed by a randomized block design with a significance level of p < 0.05. The results obtained both by the instrument and by the sensory evaluation method, showed that the temperature and storage time has significant effect (p < 0.05) on the other hand, the package does not have a significant effect. It was concluded from this study that the product could be stored for 6 months at temperatures below 35 degrees C without changes in color.
authors.affiliation: Departamento de Tecnología de Procesos Biológicos y Bioquímicos, Universidad Simón Bolívar, Caracas, Venezuela.
authors.forename: A
authors.initials: A
authors.lastname: Torres
authors.forename: M
authors.initials: M
authors.lastname: Guerra
mesh_terms: D003116:Color; D003124:Colorimetry; D005506:Food Contamination; D018857:Food Packaging; D005526:Food, Formulated; D013696:Temperature; D013997:Time Factors
vernacular_title: Evaluación de la perdida de color de una fórmula dietética en función de la temperatura, tiempo de almacenamiento y envase.