Effect of sorbic acid on the shelf-life and quality of pastillas de leche
2001
Villarino, R.M. | Dulay, T.A.
A total milk volume of 30 liters of fresh cow's milk were used to study the effect of sorbic acid on the quality and shelf-life or keeping quality of pastillas de leche stored at ambient temperature. Results of this study showed that sorbic acid incorporated in corn starch and used as coating agent in pastillas de leche had significantly improved the shelf-life. The longest shelf-life was obtained at the 0.05% level of sorbic acid with an average of 51.9 days. However, at 0.025% level of sorbic acid, the shelf-life was shown to improve from 30.4 days (control) to 45.7 days. Sensory evaluation of the product revealed that deterioration of qualities such as flavor, texture and general acceptability can be significantly delayed by sorbic acid treatment. However, sorbic acid did not influenced the taste and flavor of the product
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