Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon)

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SHAFIE M.; YARMAND M.S.; EBRAHIMZADEH MOUSAVI M.A.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:106 Page(s): 63-73

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Information Journal Paper

Title

Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon)

Author(s)

SHAFIE M. | YARMAND M.S. | EBRAHIMZADEH MOUSAVI M.A. | Issue Writer Certificate

Keywords

Modified Atmosphere PackagingQ1

Flat breadQ2

Taftoon breadQ2

StalingQ2

Abstract

In this study investigated the use of Modified Atmosphere Packaging (MAP) to extend the shelf life of Iranian Flat bread (Taftoon). Four treatments of atmospheres including 100% CO2, 70% CO2-30% N2, 30% CO2-70% N2, normal air and a coveraged samples as a control were used. The bread samples were packaged in pouches of polyamid / polyethilen (PA/PE). Results showed that it is possible to prolong the shelf life of breads to about 17 days by using Modified Atmosphere Packaging with high carbon dioxide concentration and high-barrier laminated. However, significant differences (P<0. 05) were obtained in the firmness of control bread compared to another treatment. In addition, firmness rate of breaniversityds packaged in normal air during storage was more than that compared to the samples stored in MAP, but there were not significant differences between samples packaged under atmospheres 100% CO2, 70% CO2-30% N2 and 30% CO2-70% N2. Modified Atmosphere Packaging extends shelf life of Taftoon as a Flat bread and avoids mold growth in it.

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APA: Copy

SHAFIE, M., YARMAND, M.S., & EBRAHIMZADEH MOUSAVI, M.A.. (2020). Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(106 ), 63-73. SID. https://sid.ir/paper/373942/en

Vancouver: Copy

SHAFIE M., YARMAND M.S., EBRAHIMZADEH MOUSAVI M.A.. Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(106 ):63-73. Available from: https://sid.ir/paper/373942/en

IEEE: Copy

M. SHAFIE, M.S. YARMAND, and M.A. EBRAHIMZADEH MOUSAVI, “Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 106 , pp. 63–73, 2020, [Online]. Available: https://sid.ir/paper/373942/en

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