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1000 Titel
  • Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling
1000 Autor/in
  1. , majdi |
  2. Aljarrah, Mohannad |
  3. Rababah, Taha |
  4. Alu’datt, Muhammad |
1000 Erscheinungsjahr 2019
1000 Publikationstyp
  1. Artikel |
1000 Online veröffentlicht
  • 2019-03-29
1000 Erschienen in
1000 Quellenangabe
  • 2018:8252570
1000 Copyrightjahr
  • 2018
1000 Lizenz
1000 Verlagsversion
  • https://doi.org/10.1155/2018/8252570 |
1000 Publikationsstatus
1000 Begutachtungsstatus
1000 Sprache der Publikation
1000 Abstract/Summary
  • Textural deterioration of pita bread, PB, due to staling is an important quality parameter during storage. Loss of freshness due to PB staling results in significant quality and economic loss. PB staling was studied using both MR-FTIR spectroscopy and textural profile including time to rupture and tensile and compressive forces. The study was conducted at room temperature (23°C) and freezing temperature (−18°C) over 96 h of storage time after baking. Some physical properties of PB such as loaf weight, dimensions, water activity, and density were measured. MR-FTIR measurement spectra in the wavelength 900–1150 cm−1 corresponding to the “saccharides” regions and the range 3000–3600 cm−1 corresponding to O-H bond stretching vibration were able to clearly detect the PB deterioration at different storage times as shown by statistical significance test. Mechanical measurements of tearing force, time to rupture, and 25% compression force were also found to be good indicators of PB quality deterioration. Time to rupture, however, was found to be the best PB deterioration indicator. In addition, PB stored at room temperature showed a significant deterioration (toughening) compared to that stored at freezing temperature which showed little or nonsignificant deterioration during storage. High negative correlation, r = -0.97, was observed between the 25% compression force and the wavenumber 960 cm−1 at room temperature.
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  1. https://orcid.org/0000-0002-7477-7512|https://frl.publisso.de/adhoc/uri/QWxqYXJyYWgsIE1vaGFubmFk|https://frl.publisso.de/adhoc/uri/UmFiYWJhaCwgVGFoYQ==|https://frl.publisso.de/adhoc/uri/QWx14oCZZGF0dCwgTXVoYW1tYWQ=
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  1. http://dx.doi.org/10.13039/501100004035 |
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    1000 Förderer http://dx.doi.org/10.13039/501100004035 |
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1000 Erstellt am 2019-07-24T12:03:31.297+0200
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