Volume 17, Issue 106 (2020)
FSCT 2020, 17(106): 63-73 |
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1- Department of Food Science and Engineering- University of Tehran
2- Department of Food Science and Engineering-University of Tehran , myarmand@ut.ac.ir
3- Department of Food Science and Engineering-University of Tehran
2- Department of Food Science and Engineering-University of Tehran , myarmand@ut.ac.ir
3- Department of Food Science and Engineering-University of Tehran
Abstract: (1393 Views)
In this study investigated the use of modified atmosphere packaging ( MAP ) to extend the shelf life of Iranian flat bread (Taftoon). Four treatments of atmospheres including 100% CO2, 70% CO2 – 30% N2, 30% CO2 – 70% N2 , normal air and a coveraged samples as a control were used .The bread samples were packaged in pouches of polyamid / polyethilen (PA/PE). Results showed that it is possible to prolong the shelf life of breads to about 17 days by using modified atmosphere packaging with high carbon dioxide concentration and high-barrier laminated . However, significant differences (P<0.05) were obtained in the firmness of control bread compared to another treatment. In addition, firmness rate of breads packaged in normal air during storage was more than that compared to the samples stored in MAP , but there were not significant differences between samples packaged under atmospheres 100% CO2, 70% CO2 – 30% N2 and 30% CO2 – 70% N2. Modified atmosphere packaging extends shelf life of Taftoon as a flat bread and avoids mold growth in it.
Article Type: Original Research |
Subject:
Packing and all types of coatings in the food industry
Received: 2019/07/29 | Accepted: 2019/09/23 | Published: 2020/11/30
Received: 2019/07/29 | Accepted: 2019/09/23 | Published: 2020/11/30
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