文章基本信息

标题：Effect of Chemical Preservatives on the Shelf Life of Bread at Various Temperatures
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作者：Dileep Kumar Lohano ; Saghir Ahmed Sheikh ; Muhammad Shahnawaz 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2010
卷号：9
期号：3
页码：279-283
DOI：10.3923/pjn.2010.279.283
出版社：Asian Network for Scientific Information
摘要：The study was conducted to evaluate the effect of chemical preservatives on the shelf life of bread at various temperatures at the Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, in 2008. Two chemical preservatives i.e. calcium propionate (CP) and calcium lactate (CL) at (14±1), (22±1) and ambient temperature (32±2^oC) were assessed for their effect on keeping quality of bread. The results conclude that effects of CP and CL at 14, 22 and (32±2^oC) were equally significant at (p<0.01) for all chemical characteristics of bread. CP was more effective than CL such as moisture, protein, ash, TSS and carbohydrates were found 37.75 and 36, 9.24 and 8.75, 1.28 and 1.24, 5.10 and 4.71 and 47.75 and 47.01% with CP and CL respectively. Among the storage temperatures, 14^oC demonstrate superior performance by increasing shelf life up to a maximum level i.e. 370 h/15.44 days followed by 22^oC for 197 h/8.21 days and (32±2^oC) for 123 h/5.12 days in decreasing order.