Crocancia sensorial y picos sonoros de galletas de avena y granola evaluados por pruebas aceleradas
DOI:
https://doi.org/10.17268/agroind.science.2016.02.07Abstract
Se investigó la relación entre la crocancia sensorial y el valor de los picos sonoros de galletas dulces de avena y granola marca Quaker en envases de laminado de aluminio con polietileno de baja densidad, empleando pruebas aceleradas a temperaturas de 30, 40 y 50°C en un ambiente con 100% de humedad relativa producido por baño María a presión atmosférica. Se evaluó la crocancia a las 0, 7, 24, 41 y 48 horas a través de picos sonoros (dB), obtenidos en una cámara acústica con ayuda de un sonómetro y pruebas paralelas de análisis sensorial de su crocancia mediante pruebas hedónicas, utilizando 14 panelistas entrenados; estableciéndose una relación entre ambas a través de la determinación del punto de corte y vida útil en condiciones de alta humedad relativa. Se observó en el tiempo una disminución del valor de los picos sonoros (dB) en las galletas durante las pruebas aceleradas a temperaturas de 30, 40 y 50 °C, las que mostraron una cinética de orden cero y elevados coeficientes de determinación R2 (0,96 a 0,99). Igualmente una disminución de la crocancia sensorial al aumentar la temperatura. Se determinó un elevado coeficiente de determinación de 0,93 entre los picos sonoros y la crocancia sensorial en galletas, obteniendo una crocancia sensorial límite de 7,3 (dentro de una escala hedónica de 10 divisiones de “poco crocante” a “muy crocante”) con un punto de corte de pico sonoro de 94,61 dB. Se obtuvo una vida útil de las galletas en un ambiente de elevada humedad relativa a 20 °C de 31,5 horas, con un valor límite de confianza superior e inferior de 39,1 y 24 horas respectivamente, con un 20% del error típico de regresión (s=1,94).References
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