Show simple item record

dc.contributor.authorMasavang, Supuksornen_US
dc.contributor.authorศุภัคษร มาแสวงen_US
dc.contributor.authorPanyathitipong, Woralaken_US
dc.contributor.authorวรลักษณ์ ปัญญาธิติพงศ์en_US
dc.contributor.authorTungsatitporn, Duangkamolen_US
dc.contributor.authorดวงกมล ตั้งสถิตพรen_US
dc.contributor.authorSoteyome, Thanapopen_US
dc.contributor.authorธนภพ โสตรโยมen_US
dc.contributor.authorSaetang, Duangraten_US
dc.contributor.authorดวงรัตน์ แซ่ตั้งen_US
dc.contributor.authorPedcharat, Kasarinen_US
dc.contributor.authorเกศรินทร์ เพ็ชรรัตน์en_US
dc.contributor.authorPeanchamnan, Sawineeen_US
dc.contributor.authorสาวินี เพียรชำนาญen_US
dc.contributor.authorOthong, Jirapaten_US
dc.contributor.authorจิราภัทร โอทองen_US
dc.date.accessioned2022-05-09T13:34:41Z
dc.date.available2022-05-09T13:34:41Z
dc.date.issued2022-05-09
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3841
dc.descriptionรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564en_US
dc.description.abstractWhite bread has a short shelf life, thus the loses its desired charcteracteristics upon storage and its also subject to spoilage by fungi. To avoid this spoilage and increase shelf life, the addition of different levels of acidulants (calcium propionate, acetic acid and sorbic acid at 0.1, 0.2 and 0.3%) were evaluated for their quality characteristics contributing with acidulants as well as their microbial shelf life during 12 days of storage. In addition, the mathematical model (GAB and BET) were applied to study the storage condition of bread. From the experiment, it was found that bread with calcium propionate addition had the highest specific volume and springiness, followed by bread with acetic acid and sorbic acid adding. On the other hand, bread contained sorbic acid had the highest density, hardness, chewiness and color values (L*, a*,b*), followed by acetic acid and calcium propionate addition in order. Bread contained calcium propionate had the longest shelf life (12 days), followed by bread with acetic acid (8 days) and sorbic acid (6 days) adding, respectively. The increase in acidulants levels result in an increase of bread shelf life. From the sorption isotherm curves, bread contained 0.3% calcium propionate had the highest monolayer moisture content, indicating that it was the most effective against microbrial spoilage of white bread studied.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectFood productsen_US
dc.subjectผลิตภัณฑ์อาหารen_US
dc.subjectBreaden_US
dc.subjectขนมปังen_US
dc.subjectAcetic aciden_US
dc.subjectกรดน้ำส้มen_US
dc.subjectPreservativesen_US
dc.subjectวัตถุกันเสียen_US
dc.subjectPreservationen_US
dc.subjectการเก็บและรักษาen_US
dc.titleImproving the quality and shelf life of white bread with calcium propionate, acetic acid and sorbic aciden_US
dc.title.alternativeการศึกษาการยืดอายุการเก็บรักษาของผลิตภัณฑ์ขนมปังด้วย calcium propionate, acetic acid และ sorbic aciden_US
dc.typeResearch Reporten_US
dc.contributor.emailauthorsupuksorn.m@rmupth.ac.then_US
dc.contributor.emailauthorworalak.p@rmutp.ac.then_US
dc.contributor.emailauthorduangkamol.t@rmutp.ac.then_US
dc.contributor.emailauthorThanapop.s@rmutp.ac.then_US
dc.contributor.emailauthorduangrat.s@rmutp.ac.then_US
dc.contributor.emailauthorkassarin.m@rmutp.ac.then_US
dc.contributor.emailauthorSawinee.p@rmupth.ac.then_US
dc.contributor.emailauthorJirapat.o@rmutp.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record