Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   JANUARY 2017 , Volume 13 , Number 59; Page(s) 133 To 141.
 
Paper:  INVESTIGATION ON THE EFFECT OF EDIBLE COATINGS BASED ON XANTHAN, CARBOXY METHYL CELLULOSE AND SODIUM ALGINATE, ON EXTENDING OF BAGUETTE BREAD SHELF LIFE
 
Author(s):  GHADERI A.A., SAREMNEZHAD S.*, AZIZI M.H.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF ADVANCED SCIENCE AND TECHNOLOGY, PHARMACEUTICAL SCIENCES BRANCH, ISLAMIC AZAD UNIVERSITY, TEHRAN, IRAN
 
Abstract: 

To investigate the effect of edible coatings in retarding of bagutte bread staling, three types of coating formulations containing Sodium alginate, carboxymethyl cellulose and xanthan as hydrocolloids and sunflower oil, glycerol, water, starch and potassium sorbate were used for coating of baguette bread and The effect of these coatings on retarding of staling after 1, 2 and 3 days of storage was investigated. The obtained results revealed that after 1 day of storage the mentioned coatings presented bread with similar freshness to that of control [fresh sample]. After 2 days of storage, sodium alginate and xanthan coated samples acted similar in retarding of staling and after 3 days of storage, all the coatings did not have any significant difference with each other and also with control sample from staling point of view.

 
Keyword(s): STALING, EDIBLE COATING, XANTHAN, SODIUM ALGINATE, CARBOXYMETHYL CELLULOSE