Conservation of Lemon Biscuit Produced in the Lower Sinu Region on the Department of Cordoba, Colombia

Abstract

The objective of this study was to evaluate the useful life of lemon biscuit under different preservation systems. Lemon biscuit is a local food produced in the department of Cordoba, Colombia, it is very popular for its particular flavor and low cost. The samples were obtained from 3 local producers in the Lower Sinu region, to which potassium sorbate (0.1%) was added as a preservative during their processing. The samples were packed in two types of package (low density, polyethylene and polypropylene) and stored at temperatures of 28 and 32°C for 24 days, a lemon biscuit without sorbate and without any type of packaging was used as the control sample, which is the way it is locally marketed. Microbiological (aerobic mesophiles, lactic acid bacteria, molds and yeasts, total and faecal coliforms, Bacillus cereus and S. aureus), physicochemical (pH, acidity and weight loss) and sensorial parameters (color, taste, appearance and texture) were evaluated during storage at day 0, 6, 12, 18 and 24, respectively. Microbiological parameters of mesophiles, molds and yeasts presented significant differences (p<0.05) between treatments. Treatments have highly significant differences (p<0.001) regarding the attributes of color, appearance, taste and texture of the food. In conclusion, the flavor attribute was the determinant variable when estimating the durability of the analyzed product, the added with 0.1% potassium sorbate and packed in polypropylene bags reached 12 days of shelf life.