Brito, Maria Luísa de CastroMarques, Carla Sofia Santos2012-03-132012-03-132011Marques, Carla Sofia Santos - Determinação da vida útil de pastéis sortidos. Lisboa:ISA, 2011http://hdl.handle.net/10400.5/4026Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaThis 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 p0.05, 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.porbakery productspastry productsshelf-lifepathogenic microrganismsfood safetysensory analysismaster thesis