Data/hora: 04/06/2024 03:13:21

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 15/05/2020
Data da última atualização: | 05/02/2021
Autoria: | MARTINS, I. E.; SHITTU, T. A.; ONABANJO, O. O.; ADESINA, A. D.; SOARES, A. G.; OKOLIE, P. I.; KUPOLUYI, A. O.; OJO, O. A.; OBADINA, A. O.
Afiliação: | Itohan Ebunoluwa Martins, Federal University of Agriculture, Abeokuta, Nigeria; Toafik Akinyemi Shittu, Federal University of Agriculture, Abeokuta, Nigeria; Oluseye Olusegun Onabanjo, Federal University of Agriculture, Abeokuta, Nigeria; Adebukola Dorcas Adesina, Federal University of Agriculture, Abeokuta, Nigeria; ANTONIO GOMES SOARES, CTAA; Pius Ifeanyi Okolie, Federal University of Agriculture, Abeokuta, Nigeria; Abiodun Olajumoke Kupoluyi, Federal University of Agriculture, Abeokuta, Nigeria; Oluwakemi Abosede Ojo, Federal University of Agriculture, Abeokuta, Nigeria; Adewale Olusegun Obadina, Federal University of Agriculture, Abeokuta, Nigeria.
Título: | Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread.
Ano de publicação: | 2021
Fonte/Imprenta: | Journal Of Food Science and Technology, v. 58, p. 52-61, 2021.
ISSN: | 0022-1155
DOI: | https://doi.org/10.1007/s13197-020-04513-3
Idioma: | Inglês
Conteúdo: | Sourdough is one of the oldest methods of cereal fermentation applied mainly for the sole purpose of baking and has been proven to enhance the production of microbiologically safe products. This study investigated the effect of packaging materials and storage conditions on the microbial quality and some intrinsic parameters of the sourdough bread. Pearl millet flour was naturally fermented for 72 h to obtain sourdough which was used with pearl millet flour to produce sourdough bread while the control bread was produced with pearl millet flour and yeast. The bread samples were packaged in low density polyethylene and aluminium foil and stored at ?5, 4, 6, 28 and 37 °C. The total bacteria count (log cfu/g) and total fungal count (spore/g) increased with an increase in storage temperature and storage days. Fungi colonies isolated from stored bread samples include species of Rhizopus, Aspergillus, Penicillium and Mucor. A significant increase (p???0.05) in the pH and decrease in the moisture content of the bread samples were observed as storage period and storage temperature increased. Sourdough fermentation improved the microbial qualities and extended the shelf life of bread.
Palavras-Chave: | Intrinsic parameters; Microbial analysis; Pearl millet.
Thesaurus Nal: | Fermentation; Sourdough bread.
Categoria do assunto: | X Pesquisa, Tecnologia e Engenharia
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (14889-1) - UPC - AP - DD -  -  -  - DIS