Estimation of the shelf life of sweetened soft drinks based on microbiological and sensory analysis

Abstract

In the present investigation, the shelf life of sweetened beverages was investigated through microbiological and sensory analyses. An experimental design was employed, which included the variable of storage time. This allowed for the identification of significant differences in the organoleptic and microbiological characteristics of the beverages. Samples of the beverages were taken during their processing and evaluated over time, especially during the pasteurization process at 85°C for 120 seconds. Laboratory analyses focused on microbiological tests, sensory studies, and assessments of the processed product's quality. The microbiological results remained within the limits established by INEN standards, with counts of mesophilic aerobes < 100 CFU/cm3, yeasts and molds < 50 CFU/cm3, total coliforms < 3 MPN/cm3, and fecal coliforms < 3 MPN/cm3. Regarding sensory analysis, it was found that the beverages had a characteristic aroma, a slightly yellow color, and a characteristic citrus flavor, making them highly acceptable to consumers. Furthermore, the shelf life of the beverages was determined through accelerated aging at 32°C, resulting in a shelf life of 2 months. These findings supported the conclusion that the beverages could be stored for 6 months at room temperature, as indicated in another study that employed a similar methodology and evaluated properties such as color, aroma, and flavor. Keywords: Analysis, mesophilic aerobes, fecal coliforms, yeasts and fungi4 , shelf life