Effect of chemical preservatives on the shelf life of bread at various temperatures
2009
Lohano, D.K.
A study was conducted to assess the effect of various chemical preservative/additives on the shelf life, physicochemical and nutritional characteristics of bread. Two types of chemical preservatives i.e. calcium propionate (CP) and calcium lactate (CL) at 0.8 an 0.4 g/kg were examined for their effect on physicochemical properties such as appearance, color, Flavor, texture, palatability, Nutritional i.e. protein, carbohydrates, ascorbic acid, moisture and crude ash etc and maximum possible storage period. Thematically, it can be concluded that chemical preservatives i.e. CP and CL with 0.8 g at 14 degree C have good results for sustaining shelf life and nutritional characteristic than CP and CL with 0.4 g at 22 degree C and room temperature (32 degree C). However, some characteristics like texture & structure of bread might be superior even without addition of these additives/preservatives.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Research Centre
