This preview shows pages 1–2. Sign up to view the full content.
This preview has intentionally blurred sections. Sign up to view the full version.View Full Document
Unformatted text preview: cupcakes are made with chin-chocolate! Great with a glass of milk! Many possibilities. Texture (compressibility, mouthfeel, etc) is an important quality attribute of such products, and could be evaluated either by instrument or by a taste panel. c. CHINCHILLA-MILK a pasteurized, low-fat white chocolate milk. Pairs great with Choco-Chinchilla cupcakes! Milk is a perishable product whose quality most commonly relates to bacterial growth. Thus bacterial counts (cfu/ml) would be an appropriate MAQ parameter. Determination Just Noticeable Difference by a trained taste panel could also be used here. 3. The Following is data of the concentration of ascorbic acid in cranberry juice over time at 22 C. If the MAQ is 25 mg/L, calculate the product shelf life Shelf life = ____10.5 days (10 11 acceptable)_______________ Days in storage Ascorbic acid concentration (mg/L) 2 85 4 60 8 35 12 20 18 10 Ascorbic acid (mg / ml) Days 25 50 100 MAQ 10...
View Full Document
This note was uploaded on 12/15/2009 for the course FDSC 2000 taught by Professor Krol during the Spring '09 term at Cornell University (Engineering School).
- Spring '09