Accelerated Aging Test of Sterilized Acidic Pudding: Combined Effects of Temperature, Headspace Volume, and Agitation

Anne-Laure Moufle, Pierre-Alexis François, Julie Jamet, Romdhane Karoui

Index: 10.1007/s11947-018-2100-y

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Abstract

The objective of the present study was to reproduce in 4 months the quality changes that occur in shelf-stable strawberry pudding after 1 year of storage. A full factorial experiment 23 was used to investigate the effect of storage temperature (16 and 30 °C), headspace volume (9.5 and 18 cm3), and agitation (no/yes—pouches turned upside down twice a week) on aging. Sensory, rheological, pH, and fluorescence measurements were performed on samples subjected to accelerated aging tests (up to 4 months) or stored in standard conditions (up to 1 year). Although storage at 30 °C induced a slight decrease in apparent viscosity and thickness—in contrast with samples stored at 16 °C—it showed the best results for most of the studied parameters, regardless of the headspace volume and agitation. Hence, storage at 30 °C could be used for accelerated shelf-life or stability studies of sterilized pudding.