Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread.

Autor: Martins IE; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria., Shittu TA; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria., Onabanjo OO; Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta, Nigeria., Adesina AD; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria., Soares AG; Cereal Laboratory, Embrapa Food Technology, Embrapa, Brasília, Brazil., Okolie PI; Biotechnology Centre, Federal University of Agriculture, Abeokuta, Nigeria., Kupoluyi AO; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria., Ojo OA; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria., Obadina AO; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2021 Jan; Vol. 58 (1), pp. 52-61. Date of Electronic Publication: 2020 May 11.
DOI: 10.1007/s13197-020-04513-3
Abstrakt: 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.
(© Association of Food Scientists & Technologists (India) 2020.)
Databáze: MEDLINE
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