CONSERVACIÓN DE CREMA DE GUAYABA GELIFICADA REBAJADA EN AZÚCAR.

Authors :: Santana, Yosvany
Falco, Ana S.
Panadés, Gloria
Borrego, Idania
de Villavicencio, Margarita Nuñez
Guevara, Yarisel
Source :: Ciencia y Tecnologia de los Alimentos. may-ago2019, Vol. 29 Issue 2, p33-36. 4p.
Publication Year :: 2019
Abstract: The objective of this work was to determine the shelf life of guava cream reduced in sugar. Three lots of creams were elaborated and the chemical and microbiological indicators were evaluated over time. The conservation time was estimated using the risk plotting technique, assuming that the product life time complies with the Weibull distribution law. It was concluded that the estimated durability time for the gelled guava cream reduced in sugar was 12 months. [ABSTRACT FROM AUTHOR]