Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt |
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| Authors: | Adriano G. Cruz Eduardo H.M. Walter Rafael Silva Cadena José A.F. Faria Helena M.A. Bolini Hidelte P. Pinheiro Anderson S. Sant’Ana |
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| Affiliation: | 1. Department of Food Technology, Faculty of Food Engineering, University of Campinas, Cidade Universitária “Zeferino Vaz”, CEP 13083-862 Campinas, SP, Brazil;2. Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Cidade Universitária “Zeferino Vaz”, CEP 13083-862 Campinas, SP, Brazil;3. Institute of Mathematics, Statistics and Scientific Computing, University of Campinas, Cidade Universitária “Zeferino Vaz”, CEP 13083-970 Campinas, SP, Brazil;4. Department of Food and Experimental Nutrition, Faculty of Pharmaceuthical Sciences, University of São Paulo, Butantã, CEP 05508-900 São Paulo, SP, Brazil |
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| Abstract: | The feasibility of survival analysis methodology was used to determine the shelf-life of probiotic strawberry flavored yogurt supplemented with Bifidobacteirum animalis DN 173010 W was investigated. The quality parameters of probiotic yogurts were related to storage conditions which they are submitted. The consumers were shown sensitive to changes towards sensory characteristics introduced into the products. Using the survival analysis and considering 25% and 50% probability of consumer rejection, the shelf-life of the probiotic yogurt was estimated at 38 and 53 days, respectively. The findings of this research highlighted the feasibility this technique to determine the shelf-life of foods, in particular, functional foods, as probiotic yogurts. |
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