Méndez-Alonso, Ariana

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    Determinación del largo de vida de pastelitos de calabaza (Cucurbita moschata) horneados y empacados en atmósfera modificada, mediante el estudio de sus características físico-químicas y microbiológicas
    (2013) Méndez-Alonso, Ariana; Orellana-Feliciano, Lynette E.; College of Agricultural Sciences; Negrón, Edna; Riquelme, Ernesto; Department of Food Science and Technology; Brunner, Bryan
    The shelf life of baked pumpkin (‘Taína Dorada’) cakes packed under modified packaging conditions was evaluated. The baked pumpkin cakes were packed in a nitrogen modified atmosphere and it was compared against a control group (packed in air). After packaging, the product was refrigerated at 4.0 °C for two months. The shelf life of the final product was evaluated every week with microbiological analysis for the detection of yeast and molds, coliform and anaerobic bacteria. Chemical and physical characteristics of the product were also measured including: carotenoid content, pH, oxidation-reduction potential, color, water activity and texture. The microbial growth of coliforms was not detected. Initial anaerobic bacteria present were 1.65 log CFU/g and finished being undetectable at day 56 in the product packed using nitrogen. A higher count of microorganisms was detected in the control group. Microbial growth of yeast and molds was similar for the product packed with either nitrogen or air. Total carotene content decreased through storage time and no significant differences were found between the control group and the treatment, but a higher concentration was found on the treatment. The pH slightly decreased with storage time. The oxidation-reduction potential increased with storage time for the pumpkin cakes packed with nitrogen and air. The color of the samples was also tested and no significant changes were found in the parameters L*, a* or b*, but those parameters presented a reduction at the end of the sampling. The water activity of the baked cakes showed no significant changes during storage for the two groups, while the texture analysis presented significant differences in hardness and cohesivity. After these observations it was concluded that the baked pumpkin cakes have a shelf life of two months with both gas atmospheres. These cakes can be a new option for pumpkin consumption and also can provide added value to the crop, supporting local agriculture.