This study compared the antifungal preservative effect of ground cassia and powdered garlic on the shelf‐life of bread. In addition, the preservative effects of calcium propionate (CP) and a combination of CP with either cassia or garlic were also compared. Loaves of bread were prepared, each containing a different concentration of the antifungal agents. Microbial examinations were done on days 5, 10, and 15. The samples were observed daily for visible mold growth. Control bread showed visible signs of mold growth after four days of storage (MFSL). At 2% concentration, cassia delayed mold growth in bread for 9.5 days. No significant differences between mold growth in bread containing 0.01% vs 0.2% garlic were found on the 15‐day storage period. Bread containing 2% garlic had a mold free shelf‐life of 9 days. Moisture content was not significantly correlated with mold growth in this study. At 0.2%, CP completely inhibited mold growth in bread for 12 days. The combination of 0.01% CP plus either 0.01% cassia or 0.01% garlic did not enhance the antifungal effect in bread.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.