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Influence of storage time and packaging on the sensory profile of functional diet guava preserve

Karina Scatolino Mesquita (Universidade Federal de Lavras, Lavras, Brazil)
Vanessa Rios de Souza (Universidade Federal de Lavras, Lavras, Brazil)
Jéssica Ferreira Rodrigues (Universidade Federal de Lavras, Lavras, Brazil)
Camila Carvalho Menezes (Universidade Federal de Ouro Preto, Ouro Preto, Brazil)
Soraia Vilela Borges (Universidade Federal de Lavras, Lavras, Brazil)
João de Deus Souza Carneiro (Universidade Federal de Lavras, Lavras, Brazil)
Ana Carla Marques Pinheiro (Universidade Federal de Lavras, Lavras, Brazil)

British Food Journal

ISSN: 0007-070X

Article publication date: 6 February 2017

248

Abstract

Purpose

People are increasingly concerned about food and health and seek for functional and sugar-free products. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, the purpose of this paper is to evaluate the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

Design/methodology/approach

A two-factor full factorial design was conducted in triplications that evaluated transparent and opaque packaging vs storage time (six months). The products were stored in packages with different light permeability (transparent and opaque). Quantitative descriptive analysis (QDA) and acceptance tests were performed.

Findings

The packaging material did not affect the sensory changes of functional diet guava preserve during the six months of storage. QDA test showed that from three months of storage the original characteristics of the product were lost and a slight decrease in overall acceptance was observed after four and six months. However, during the six months the products had good acceptance; consequently, it was not possible to establish their rejection before this period.

Research limitations/implications

More detailed studies regarding a longer storage period, including the physical and chemical measurements must be done to clarify other points about the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics. Therefore, researchers are encouraged to test the proposed propositions further.

Practical implications

The development of a functional and sugar-free preserve is a good alternative to provide a product that meets the actual consumer desires and adds value to the product. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, this study provides important information for the development of sugar-free and functional products, and to prolong their shelf life.

Originality/value

There are few studies with respect to the sensory aspects during the storage of functional preserves. Thus, this work will aid future studies, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

Keywords

Citation

Mesquita, K.S., Souza, V.R.d., Rodrigues, J.F., Menezes, C.C., Borges, S.V., Carneiro, J.d.D.S. and Pinheiro, A.C.M. (2017), "Influence of storage time and packaging on the sensory profile of functional diet guava preserve", British Food Journal, Vol. 119 No. 2, pp. 311-321. https://doi.org/10.1108/BFJ-09-2016-0404

Publisher

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Emerald Publishing Limited

Copyright © 2017, Emerald Publishing Limited

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