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Determinação da vida útil de pastéis sortidos
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Autores
Orientador(es)
Resumo(s)
This work was carried out for a benchmark company in the food retail sector and aimed
to study the shelf-life of four types of assorted pastries: Bolo de arroz, Mil folhas,
Palmier recheado and Jesuíta.
The cakes were stored after thawing at a temperature of 20 ºC and humidity of 80% up
to four days. After these periods the cakes were subjected to microbiological, physicalchemical
and sensorial analysis.
The values obtained were compared with the INSA (Instituto Nacional de Saúde Dr.
Ricardo Jorge) microbiological values guide for assessing the microbiological quality of
ready to eat food prepared in catering establishments.
The Mil folhas and the Palmier recheado presented no satisfactory values ( 104 CFU
of microorganisms at 30 ºC/g) for the microbiological parameters, so they were not
analyzed at the sensorial level. Only the Bolo de arroz and the Jesuíta had
microbiological quality that allowed the realization of these tests.
From the statistical analysis performed on the answers given by the list of tasters, it
was concluded that, after thawing the cakes, the zero-day´s samples and the 24 h
samples were sensorially similar with p0.05, while the cakes with more time after
thawing showed significant differences. The results obtained in the present work allow
to conclude that, in order not to lose quality and consumer acceptability, consumption
of the Bolo de arroz and Jesuíta analysed here, should be made no later than 24 hours
after its thawing.
Descrição
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Palavras-chave
bakery products pastry products shelf-life pathogenic microrganisms food safety sensory analysis
Contexto Educativo
Citação
Marques, Carla Sofia Santos - Determinação da vida útil de pastéis sortidos. Lisboa:ISA, 2011