Impact of Temperature Cycling and Isothermal Storage on the Quality of Acidic and Neutral Shelf-Stable Dairy Desserts Packaged in Flexible Pouches

The aims of the present study were, first, to identify the quality changes occurring in sterilized vanilla and strawberry pudding during storage at 20 °C; second, to understand the effect of storage temperature on aging; and, third, to determine if temperature could be used as an accelerating factor for shelf life or stability studies. Shelf-stable pudding was produced industrially and packaged in flexible pouches. Different ingredients were used to produce strawberry and vanilla pudding, and the resulting pH was 4.1 and 6.5, respectively. Pudding pouches were kept for 7 days at 20 °C and stored for up to 112 days at − 18, 4, 20, and 30 °C, or cycled repeatedly between − 18 and 20 °C, 4 and 20 °C, and 30 and 20 °C with a frequency of two cycles per week. Color, pH, apparent viscosity, flow behavior, and fluorescence spectra measurements were conducted up to 112 days of storage. The most relevant indicators to monitor quality changes in vanilla pudding were η , pH, b *, and tryptophan emission spectra, and in strawberry pudding, a* , b* , and riboflavin, tryptophan, and vitamin A emission spectra. Indeed, the temperature of 30 °C was identified as the most suitable accelerating factor for accelerated aging tests regarding changes in pH, color, riboflavin, and tryptophan fluorescence spectra of pudding, while cycles of 4/20 °C and isothermal storage at 4 °C were the most appropriate tests to accelerate changes in apparent viscosity of pudding.