Determinação da estabilidade de um alimento formulado
Palavras-chave:
avaliação sensorial, embalagem flexível, estabilidade oxidativa, condições simuladas, vida-de-prateleiraResumo
The shelf life of a powdered food mixture for schools, packaged in flexible films (polyethylene and polyethylene/polyester) and in tin cans was determined at 25°C and 80% RH and at 38°C and 86% RH. The major ingredients of the mixture were Brazil nut flour, texturized by protein, sugar, milk powder, and corn and cassava starches.
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