|
|
EFFECT OF USING COATING FILM IN PRESERVATION OF
SOME BAKERY PRODUCTS HAVING A FUNCTIONAL SIGNIFICANCE VALUE
|
|
|
Abstract: the aim of this study was to improve the quality of some bakery products (cake, danish and croissants) by testing the effect of edible coating with methylcellulose as a carrier of (0.1g) nisin . All bakery products were stored at room (28 °C) and refrigerator (4 °C) temperatures for 21 and 42 days, respectively .The quality parameters such as weight lost , firmness, water activity, total count , mould &yeast, peroxide value and staling were evaluated during different periods of storage . Results revealed that the use of methylcellulose with nisin recorded the lowest values of total count as well as mould and yeast count compared to the control sample. On the other hand, weight loss, water activity and peroxide value of the tested samples with the edible coating with nisin were lower than control during the storage period. Also, the treatment of edible coating recorded the best keeping of the staling rate and firmness of the mentioned samples at zero time and maintain them during the storage period. The results showed a significant decrease in degree of water activity and reduction of staling where the edible coating functions as hydrophilic and cross-linking increase storability by reduction of rancidity (peroxide value) which found in bakery products.
|
| Publication year |
2015
|
| Organization Name |
|
| Author(s) from ARC |
|
| External authors (outside ARC) |
حسام الدين ابو العينين
معهد بحوث تكنولوجيا الاغذيه
|
| Publication Type |
Journal
|