Title of article
SHELF LIFE EXTENSION OF PITA BREAD BY MODIFIED ATMOSPHERE PACKAGING
Author/Authors
hasan, s. m. omar almukhtar university - faculty of agriculture - food science and technology department, Libya , al naje, s. omar almukhtar university - faculty of agriculture - food science and technology department, Libya , abosalloum, s. omar almukhtar university - faculty of agriculture - food science and technology department, Libya
From page
55
To page
62
Abstract
Shelf life of pita bread is limited by microbial growth and staling. In a storage trial pita bread were packed in atmosphere of carbon dioxide and nitrogen at three levels (15%: 85%; 40% : 60% and 85% : 15%). Some packs included an oxygen absorbent sachet. The results showed that all samples slightly changed in their water activity and pH at the end of 28 days storage period. Control samples in 15% carbon dioxide with no sachets showed visible mold growth after 2 days. Microbial spoilage was prevented until the end of storage period in packs flushed with 100% carbon dioxide and at 40% and 15% when sachets was included. The results also revealed that pita breads packaged in air with oxygen absorbent showed lower rate of staling than pita breads packaged in CO2:N2 alone.
Journal title
Mansoura University: Journal of Food and Dairy Sciences
Journal title
Mansoura University: Journal of Food and Dairy Sciences
Record number
2697307
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