Color loss evaluation of a dietetic formulae as a function of temperature, storage time and packaging.

Color loss of a dietetic formulae based on pumpkin (Cucurbita maxima), rice, hen and vegetable oils was evaluated. The product was under an accelerated test at temperatures of 40, 50 and 70 degrees C for a month. The kinetic reaction of color loss (quality loss indicator) was obtained with n=1 and Ea=11.5 Kcal/mol. The product was also stored for sixth months at temperatures of 25, 30, 35 and 40 degrees C using glass containers, laminated and composite cans (non metalic). The color was measured by a colorimetric method and by sensory evaluation under the defined conditions of time, temperature and package, The statistical analysis of the color loss measured by instrument was performed by a randomized block design with a significance level of p<0.05. The results obtained both by the instrument and by the sensory evaluation method, showed that the temperature and storage time has significant effect (p<0.05) on the other hand, the package does not have a significant effect. It was concluded from this study that the product could be stored for 6 months at temperatures below 35 degrees C without changes in color.