EFFECT OF CINNAMON WITH OR WITHOUT POTASSIUM SORBATE OR LACTIC ACID, PACKAGING MATERIAL AND STORAGE TEMPERATURE ON THE SHELF LIFE OF CROISSANT | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 23, Volume 85, Issue 3, September 2007, Page 1049-1068 PDF (4.26 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2007.227263 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| AYMAN M. M. EL- ANANY; HALL M. Z. MOHAMED | ||||
| Food Technology Research Institute, Agricultural Research Center, Ministry of Agriculture, Giza, Egypt | ||||
| Abstract | ||||
| Each of ground cinnamon, potassium sorbate, lactic add or their mixtures was used as preservatives in croissant pastries. Cinnamon was added at levels of 0.5, 1.0 and 1.5% of flour weight and as combined with 0.1% of either potassium sorbate or lactic acid. The results show that cinnamon at a level 1.5% had a good effect as an antimicrobial and antioxidant agent. However the combinations of 1.5% cinnamon with lactic add or potassium sorbate was more effective in extending the shelf life of croissant samples than using 1.5% cinnamon alone. Packaging in polypropylene bags was more protective compared with polyethylene bags. Croissant samples stored at 100 C ±f 1° C had a longer shelf life more than those stored at room temperature. | ||||
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