Effects of a new packaging on the shelf-life of almond cookies

To prolong the shelf-life of almond cookies the AA have proceeded to the packaging of the product (with and without sugar in surface) in polistyrene/poliethylene settled with flexible film in air and modified atmosphere. During the conservation period (50 days) physical-chemical, micro-biological, and sensorial controls have been carried out. The analysis of the Principal Components has underlined the difference between samples with and on the basis of the first 2 PC positively correlated with the sensorial parameters and negatively with the rheological softness. According to discriminant analysis the 62% of samples were correctly classified.