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|Title:||The application of growth-no growth models to directly assess the stability of wholemeal multigrain bread towards penicillium paneum LMQA-002 and paecilomyces variotii LMQA-001|
|Author:||Santos, Juliana Lane Paixão dos|
Silva, Beatriz S.
Furtado, Marianna M.
Morassi, Letícia L. P.
Sant’Ana, Anderson S.
|Abstract:||This study aimed to develop predictive models to assess the growth response of Pencillium paneum LMQA-002 and Paecilomyces variotii LMQA-001 in wholemeal multigrain bread regarding moisture, pH, calcium propionate, temperature and time of storage. A complete factorial design was performed using slices of bread with different formulation: moisture (36; 38; 40; 42%), pH (5.1; 5.3; 5.5) and calcium propionate (0.6; 0.8 and 1%). The slices were inoculated with 102-103 spores following storage at 20 °C, 25 °C and 30 °C for up to 21 days. The degree of agreement between predictions and observations was >90% for both species. According to the results, the growth of P. paneum LMQA-002 and P. variotii LMQA-001 was inhibited for up to 21 days in bread formulations presenting pH (5.1), 36% moisture and 0.6% calcium propionate. The lower temperatures (20 °C and 25 °C) contributed to the growth of P. paneum LMQA-002 and storage at 30 °C favored the growth of P. variotii LMQA-001. Validation results showed correct predictions in 80% of the cases. A significant achievement of this study comprises the extension of wholemeal multigrain bread shelf-life from 12 to 21 days (>70% increase)|
|Subject:||Vida de prateleira|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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