بررسی اثر بسته بندی اتمسفر اصلاح شده بر روی ماندگاری نان تافتون

نویسندگان
معصومه شفیعی
محمد سعید یارمند
زهرا امام جمعه
گروه علوم و مهندسی صنایع غذایی- دانشگاه تهران
10.52547/fsct.17.106.63
چکیده
در این تحقیق چهار آتمسفر CO2(100%)، CO2- N2 (30-70‌%)، CO2- N2 (70-30‌%) و آتمسفر معمولی و شرایط نگهداری در سفره به عنوان شاهد جهت بررسی روند بیاتی و رتروگرادسیون نشاسته، ماندگاری و رشد کپک‌ها در نان تافتون استفاده شدند. نتایج نشان داد که زمان ماندگاری نان‌ها تا حداقل هفده روز با استفاده از بسته‌بندی آتمسفر اصلاح شده با غلظت‌های بالای دی‌اکسید کربن و بسته‌های با نفوذ ناپذیری بالا به دست آمد. اختلاف معنی‌داری در سفتی نان‌های نگهداری شده در سفره با سایر تیمارها به دست آمد. به علاوه افزایش سفتی نان‌های بسته‌بندی شده در آتمسفر معمولی در مقایسه با نان‌های بسته‌بندی شده در آتمسفر اصلاح شده بیشتر بود. اختلاف معنی‌داری بین نمونه‌های بسته‌بندی شده تحت تیمارهای اول، دوم و سوم وجود نداشت. آتمسفر اصلاح شده ماندگاری نان تافتون را بالا برد و از رشد کپک‌ها جلوگیری نمود.
کلیدواژه‌ها
بسته‌بندی آتمسفر اصلاح شده
نان‌های مسطح
نان تافتون
بیاتی

موضوعات

عنوان مقاله English

Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon)

نویسندگان English

Masoume Shafiei
Mohammad Saeed Yarmand
Zahra Emam-Djome
Department of Food Science and Engineering- University of Tehran
چکیده English

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.

کلیدواژه‌ها English

Modified atmosphere packaging
Flat bread
Taftoon Bread
Staling
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