This research was carried out to test the effect of three basic
preservation methods cooling, canning and freezing on the
nutritional value of mushroom Agaricus bisporus. Mushroom were
picked from a private sector then stored for 20 weeks. Chemica
l
analyses of mushroom were conducted at three phases: at time zero
which means immediately after preservation, after ten weeks and
after 20 weeks. Sodium benzoate 5% and potassium serrate and 5%
were tested as preservatives.
Croissant is a light, sponge texture, flaky, crescent shaped
breakfast roll made from white yeast-raised dough interleaved
with butter in the same way as puff pastry. Factors studied
included a combination of different levels of weak acid salts
p
reservatives (potassium sorbate, calcium propionate, and
sodium benzoate; 0–0.3%). Samples storage for 4 months, pH,
water content, water activity, texture and fungi account were
measured in different times.
Benzoic acid is extensively used in the preservation of food products for maintaining
quality and extending shelf life by inhibiting mould and bacteria growth.
Some previous studies have demonstrated that consumption of excessive amounts of
benzoi
c acid could be a health hazard.
The aim of this study was to detect the presence of benzoic acid and its salts in
some commercial children food like potatochips that labeled "Free of Preservatives" .
Twenty seven samples of potatochips purchased from three different local products
were analyzed for the presence of benzoic acid.
The results revealed the presence of benzoic acid in nine samples and its
concentration was between 100.34-188.65mg/kg.
We have concluded also that TLC is a very convenient method for the
detection of benzoic acid in food products .
