Evaluación de la Vida Útil de una Pasta de Ajonjolí Azucarada mediante Pruebas Aceleradas

Abstract

The objective of this investigation was to evaluate the shelf-life of a sweetened sesame paste with addition of bovine blood plasma. Accelerated tests were performed employing the Q10 factor and using peroxide index as an indicator of deterioration. For this, two formulations with different contents of sesame paste (70% and 80%), syrup (29% and 19%) and the same plasma content (1%) were evaluated. Both formulations were stored at 15 ° C, 25 ° C and 35 ° C for 80 days. Three samples were taken for each temperature and the results obtained were used to define the kinetics of this deterioration reaction, which was assumed to be of zero order. The treatment elaborated with 70% of sesame paste presented better characteristics of shelf life with periods of 144 and 108 days of storage at 15 ° C and 25 ° C, respectively.