Survival or traditional statistics? Purple corn (Zea mays L.) premix shelf life estimation
DOI:
https://doi.org/10.15517/am.2024.60261Keywords:
food storage, forecasting, statistical models, sensory evaluation, maize flourAbstract
Introduction. Because the development process of a food product is not complete until its useful life is known, the development of a novel product food product such as the purple flour corn pancake premix raises the need of determining it. Objective. Estimate the shelf life of a pancake premix based on pujagua corn flour (Zea mays L.), through a storage study, using linear regression and Weibull distribution data analysis to compare both methodologies. Materials and methods. The study was carried out at the National Center for Food Science and Technology (CITA) of the University of Costa Rica, between 2018 and 2023. The storage study of the pancake premix was carried out with three repetitions, in a chamber at 25 °C and control samples at -18 °C for 7,5 months, considering nine sampling times and 26 days sampling frequency. For the pancakes, the critical sensory variables chewiness and atypical flavor were analyzed; the atypical odor variable was selected for the premix. A liking test was carried out with consumers (n=100).With these and the obtained from trained panel, two useful life values were calculated, one with the cut-off point method using linear regressions and another using the Weibull distribution. Results. The sensory variable determinant of the premix shelf-life was chewiness. With the first methodology, a useful life value of 124 days was estimated and with the second, a value of 265 days at 25 °C was obtained. Conclusions. The cut-off point method is more conservative and sensitive to the selected critical variables. The method using Weibull distribution was more practical, but care must be taken when evaluating products that are little familiar or about which consumers have little information.
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