Estudio de envase y vida útil en pasta fresca libre de gluten a base de harinas de amaranto y topinambur

Abstract

The shelf life of fresh gluten-free pasta rich in amino acids and inulin was studied. Two types of packaging were used: high-density polypropylene and low-density nylon. The samples, previously wrapped in aluminum foil, were stored refrigerated for up to 30 days. Their moisture content was monitored weekly by gravimetry in an oven, water activity (aw) was measured using an Aqua Lab device, and texture (hardness, stickiness, elasticity, and gumminess) was measured using a texturometer. Microbiological analysis was performed for 21 days (fungi, yeasts, mesophilic aerobes, sulfite-reducing anaerobes, and coliforms). The results showed that moisture content remained stable at 25% in both containers, and the average water activity was 0.9. No sulfite-reducing anaerobes were detected. An increase in the hardness of the pasta was observed, especially in the polypropylene container, suggesting surface drying. Elasticity of pasta decreased and gumminess increased in both containers over time. It was concluded that the polypropylene container was less effective at retaining moisture. Due to the growth of mold and yeast, a short storage period of 1 to 3 days was recommended, under refrigeration, using the nylon container.