Evaluation of antifungal activities of cassia and garlic in white bread
1998
Chow, V.Y.M. | Toma, R.B. | Jacob, M. | Ertl, F. | Reiboldt, W. | Shirzadi, S.
This study compared the antifungal preservative effect of ground cassia and powdered garlic on the shelf-life of bread. In addition, the preservative effects of calcium propionate (CP) and a combination of CP with either cassia or garlic were also compared. Loaves of bread were prepared each containing a different concentration of the antifungal agents. Microbial examinations were done on days 5,10, and 15. The samples were observed daily for visible mold growth. Control bread showed visible signs of mold growth after four days of storage (MFSL). At 2% concentration, cassia delayed mold growth in bread for 9.5 days. No significant differences between mold growth in bread containing 0.01% vs 0.2% garlic were found on the 15-day storage period. Bread containing 2% garlic had a mold free shelf-life of 9 days. Moisture content was not significantly correlated with mold growth in this study. At 0.2%, CP completely inhibited mold growth in bread for 12 days. The combination of 0.01% CP plus either 0.01% cassia or 0.01% garlic did not enhance the antifungal effect in bread.
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