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Register a new userThe effect of adding food preservatives in shelf life of croissant
تأثير إضافة المواد الحافظة في مدة حفظ الكروسان
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الكروسان هو معجنات خفيفة ذات لبابة اسفنجية و رقاقية و لها شكل اليهال تستخدم في وجبة الإفطار و تصنع من عجين غني بالخميرة و يتم وضع الزبدة ضمن طبقاته أثناء التحضير مثل الفطائر المنتفخة. تمت دراسة تراكيز مختلفة من أملاح الحموض العضوية الضعيفة (سوربات البوتاسيوم- بربيونات الكالسيوم- بنزوات الصوديوم) من 0-0.3% . تم تخزين العينات لمدة أربعة أشهر و قياس قيمة الpH و الرطوبة و الفعالية المائية و القوام و تعداد الفطور بأزمنة مختلفة.
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 preservatives (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.
Artificial intelligence review:
Research summary
تتناول هذه الدراسة تأثير إضافة المواد الحافظة على مدة حفظ الكروسان. الكروسان هو معجنات خفيفة ذات لبابة إسفنجية ورقاقية، تُستخدم في وجبة الإفطار. تم دراسة تأثير تراكيز مختلفة من أملاح الحموض العضوية الضعيفة مثل سوريات البوتاسيوم، بربيونات الكالسيوم، وبنزوات الصوديوم على مدة حفظ الكروسان. تم تخزين العينات لمدة أربعة أشهر وقياس عدة مؤشرات مثل قيمة pH، الرطوبة، الفعالية المائية، القوام، وتعداد الفطور بأزمنة مختلفة. أظهرت النتائج أن استخدام مزيج من سوريات البوتاسيوم بتركيز 0.2% وبربيونات الكالسيوم بتركيز 0.2% معاً كان فعالاً في حفظ الكروسان لمدة أربعة أشهر من الفساد الميكروبيولوجي. كما تم إجراء اختبارات متعددة على العينات لتحديد التراكيز المثلى من المواد الحافظة. توصلت الدراسة إلى أن التراكيز المثلى هي 0.2% من سوربات البوتاسيوم، 2.0% من بريونات الكالسيوم، و0.016% من بنزوات الصوديوم. وأوصت الدراسة باستخدام مواد محسنة للقوام وتغليف غير نفوذ للرطوبة والأوكسجين لزيادة مدة الحفظ.
Critical review
دراسة نقدية: على الرغم من أن الدراسة قدمت نتائج مفيدة حول تأثير المواد الحافظة على مدة حفظ الكروسان، إلا أنها لم تتناول بشكل كافٍ تأثير هذه المواد على الطعم والنكهة، وهو جانب مهم يجب مراعاته لضمان قبول المستهلك. كما أن الدراسة اعتمدت على تخزين العينات في ظروف محددة، ولم تأخذ في الاعتبار تأثير درجات الحرارة والرطوبة المختلفة التي قد تواجهها المنتجات في الأسواق. بالإضافة إلى ذلك، كان من الممكن أن تكون الدراسة أكثر شمولاً إذا تم اختبار تأثير المواد الحافظة على أنواع أخرى من المعجنات.
Questions related to the research
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ما هي المواد الحافظة التي تم استخدامها في الدراسة؟
تم استخدام سوريات البوتاسيوم، بربيونات الكالسيوم، وبنزوات الصوديوم كمواد حافظة في الدراسة.
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ما هي التراكيز المثلى للمواد الحافظة التي توصلت إليها الدراسة؟
التراكيز المثلى هي 0.2% من سوربات البوتاسيوم، 2.0% من بريونات الكالسيوم، و0.016% من بنزوات الصوديوم.
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ما هي المؤشرات التي تم قياسها خلال فترة التخزين؟
تم قياس قيمة pH، الرطوبة، الفعالية المائية، القوام، وتعداد الفطور بأزمنة مختلفة.
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ما هي التوصيات التي قدمتها الدراسة لتحسين مدة حفظ الكروسان؟
أوصت الدراسة باستخدام مواد محسنة للقوام، تغليف غير نفوذ للرطوبة والأوكسجين، واستخدام مركبات تساعد على تأخير البيات.
References used
BEUCHAT, L. R, 1981c- Combined effects of solutes and food preservatives on rates of inactivation of and colony formation by heated spores and vegetative cells of molds. Appl. Environ. Microbiol. Vol.41:472– 477
BILLS, S., RESTAINO, L., AND LENOVICH, L. M. 1982- Growth response of an osmotolerant sorbateresistant yeast, Saccharomyces rouxii, at different sucrose and sorbate levels. J. Food Prot. Vol .45:1120– 1124, 1128
CAUVAlN.S.P and YOUNG.L.S, 2000- Bakery Food Manufacture and Quality Water Control and Effects. Campden & Chorleywood Food Research Association Chipping
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This study was conducted in order to prolong the period of validity of
yoghurt by adding probiotics consisted of Lactobacillus acidophilus LA-5 and
Bifidobacterium animalis subsp lactis (Bb12) to milk allocated to yoghurt
industry and studied the
microbial, chemical and sensory characteristics of
yoghurt during storage periods for 0, 7،,14, 21, 28, 35 and 42 days at 4 ± 1 °C
and 10 ± 1 °C. The results of microbial characteristics showed that the vital
force of the first starter lasted for 7 days in the control samples while lasted for
35 days for the sample containing Lactobacillus acidophilus LA-5 or
Bifidobacterium animalis subsp lactis (Bb12) when stored at 4 ± 1°C. Adding
probiotics did not affect the taste, smell and pH of the yoghurt without change
in the property values during storage periods. It was also found that the shelf –
life of control samples can be prolonged and consumed safely up to 7 days of
storage while it was prolonged for 35 days in yoghurt samples containing
probiotics.
This study was conducted in order to prolong the period of validity of
yoghurt by adding 5, 10 and 15 g/1 of carrot juice liter during the storage
period of 35 days at 4±°C and 10±1 °C and determine some of the microbial،
chemical and sensory char
acteristics of yoghurt after 1, 7, 14, 21, 28 and 35
days of storage. The results indicated that the vital force had lasted for 7 days
in control samples and 28 days and 35 for samples containing 5, 10 g or 15 g
carrot juice, respectively when stored at 4±1 °C. No significant differences were
observed when samples stored at 10±1 °C. The results also indicated that the
sensory properties of yoghurt containing 5g of the carrot juice were more
favorably than those containing higher proportions due to the absence of taste
and color of carrot juice in the samples. it was also shown the addition of carrot
juice did not affect the pH levels and sensory property values during storage.
Furthermore، shelf-life did not exceed more than 7 days in control samples
while it lasted up to 35 days in yoghurt samples containing carrot juice.
This study was conducted to prolong the period of validity of diluted
yoghurt by adding 0.5g, 0.75g and 1g of garlic per 1liter milk during the
storage period of 50 days at 4 ± 1C °and 10 ± 1C°. Some of microbial, chemical
and sensory parameters o
f yoghurt were identified on weekly bases from 1 till
49 days of the storage period. Results indicated that the vital force as a
microbial parameter was lasted for 7 days in the control samples while it was
lasted with for 35, 42, and 49 days for the samples containing 0.5, 0.75 and 1g
of garlic, respectively when samples stored at 4±1C°. There were no significant
differences in the vital force between control and treated samples when they
stored at 10±1C°. Sensory properties of diluted yoghurt were more favorable in
samples containing 0.5g of garlic (absence of taste and smell of garlic) in
comparison with control samples or with samples containing higher
proportions of garlic. Results also indicated that adding garlic did not affect
either the pH of diluted yoghurt or the values of its sensory properties during
storage periods and increased the safety of consumption up to 49 days of
storage while this safety did not extend behind 7 days in control samples. It was
concludes that adding garlic by 0.5 g/ liter of diluted yoghurt can increase its
shelf life for 49 days.
The object of this search was the setting up of study of
sterilized milk munofactore in Syria, and definition of causes to
drop of quality and decrease of shelf-life. As will as study of
factors affecting the shelf-life of sterilized milk and possibility of
using of the new techniques in extension of sterilized milk's
shelf-life for increment of the economic yield and the
competition in the markets.
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ons materials, and water, this makes it so difficult to compact it in big thicknesses layers without using large energy rollers compactors. concrete conveys by trucks, placed and compacted by using equipment asphalt pavement. The main advantage of this technique is in reducing the completion time and cost savings in labor and the possibility of replacing traditional materials in road paving. It also provides a solid surface smooth and polished, and would facilitate the operations of traffic expected in all circumstances and various factors such as axial loads and environmental conditions.
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