Shelf life extension of whole-wheat breadsticks: Formulation and packaging strategies

被引：27

作者：

Alamprese, Cristina ^{[1
]}

Cappa, Carola ^{[1
,2
]}

Ratti, Simona ^{[1
]}

Limbo, Sara ^{[1
]}

Signorelli, Marco ^{[1
]}

Fessas, Dimitrios ^{[1
]}

Lucisano, Mara ^{[1
]}

机构：

[1] Univ Milan, Dept Food Environm & Nutr Sci DeFENS, Via G Celoria 2, I-20133 Milan, Italy

[2] Michigan State Univ, Dept Food Sci & Human Nutr, 469 Wilson Rd, E Lansing, MI 48824 USA

来源：

FOOD CHEMISTRY | 2017年 / 230卷

关键词：

Whole-wheat breadsticks; Shelf life extension; Rosemary extract; Packaging; Oxidation; DSC; SURVIVAL ANALYSIS; BAKERY PRODUCTS; WATER;

D O I：

10.1016/j.foodchem.2017.03.092

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this study was the shelf life extension of whole-wheat breadsticks through the addition of a rosemary extract and packaging under nitrogen. Shelf life was studied at four temperatures (20, 27, 35, 48 degrees C) for up to 200 storage days. The minimal changes observed in moisture, water activity and texture of the samples, coupled with the high peroxide values (13-539 meqO(2)/kg(fat)) measured at the end of storage, and the exponential increase of hexanal concentrations (up to 13-34 mg/kg) confirmed that quality decay of whole-wheat breadsticks is mainly associated to lipid oxidation. The kinetic study of oxidation development and the consumer sensory acceptance determined by the survival analysis demonstrated that the rosemary extract addition yields a 42% shelf life extension, higher than that observed using nitrogen in the package (24-29%). The combination of the formulation and packaging strategies gave the best result (83% shelf life extension at 25 degrees C). (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：532 / 539

页数：8

共 27 条

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