METHOD FOR DETERMINING SHELF LIFE OF PASTA PRODUCTS Russian patent published in 2023 - IPC G01N33/02 

FIELD: food industry.

SUBSTANCE: used to quickly determine the shelf life of pasta products. Samples of products from at least three batches of the same group, variety and type are stored at temperatures of +35°C, +45°C and +55°C, periodically determining quality indicators - acidity, acid number of fat, and organoleptic indicators on a 5-point scale. The total score of organoleptic assessments is calculated by adding all arithmetic average assessments, taking into account the coefficients of their significance, components for products before cooking: surface condition - 2.5; color - 2.0; taste - 2.0; break - 1.5; shape - 1.0; smell - 1.0; and significance coefficients for products after cooking: appearance - 2.5; taste - 2.5; color - 1.5, consistency - 1.5; smell - 1.0; cooking water - 1.0. The minimum acceptable arithmetic mean score, taking into account the significance coefficients when evaluating pasta products before cooking: surface condition - 7.5 points, color - 6 points, and the minimum acceptable arithmetic mean score, taking into account the significance coefficients when evaluating pasta products after cooking: taste - 7.5 points, appearance - 7.5 points. The shelf life of pasta products is limited to the following values of their quality indicators - total organoleptic assessment score - no less than 75, acidity - no more than 4 degrees, acid number of fat - no more than 55 mg KOH/g fat. Based on the results obtained, using the “Reserve-Forecast” program, the estimated shelf life of pasta products is calculated, which is adjusted by dividing by the reserve coefficient - 1.15, while the minimum of the adjusted estimated shelf life values obtained for individual quality indicators is taken as the shelf life.

EFFECT: method allows to objectively and reliably determine the shelf life of pasta products.

1 cl, 4 dwg, 6 tbl, 2 ex