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Survival Analysis Applied to Sensory Shelf Life of Yogurts–I: Argentine Formulations
Author(s) -
Curia Ana,
Aguerrido Martin,
Langohr Klaus,
HOUGH GUILLERMO
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb11489.x
Subject(s) - shelf life , food science , sensory analysis , product (mathematics) , mathematics , chemistry , geometry
:Sensory shelf lives of Argentine commercial stirred yogurts of different compositions stored at 10 °C were studied. Variations were as follows: fat‐free and whole‐fat, and vanilla and strawberry flavors. Yogurts were tested between 0 and 84 d of storage by consumers who expressed their acceptance or rejection of each sample; yogurts also were measured overall, as well as their attribute acceptability, with a hedonic scale. Survival analysis statistics were used to estimate shelf lives. Considering 25% of consumers rejecting the product, shelf lives were between 28 and 41 d; thus, a unique shelf life for this product does not seem reasonable. A log‐linear model and a direct quantile comparison formula were introduced to analyze the effect of formulation on rejection time distributions and shelf life values, respectively. Overall, fat‐free yogurts had lower shelf lives than whole‐fat yogurts.