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Author Al-Mahsaneh, Majdi ♦ Aljarrah, Mohannad ♦ Rababah, Taha ♦ Alu’datt, Muhammad
Editor Barros-Velázquez, Jorge
Source Hindawi
Content type Text
Publisher Hindawi
File Format PDF
Copyright Year ©2018
Language English
Abstract 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.
ISSN 01469428
Learning Resource Type Article
Publisher Date 2018-03-29
Rights License This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
e-ISSN 17454557
Journal Journal of Food Quality
Volume Number 2018
Page Count 9


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