Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling

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.

Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy

“…With regard to flat bread tensile tests and near-infrared reflectance spectroscopy were used to monitor flat bread ageing treated by preservatives. Al-Mahsaneh et al (2018) reported high R 2 values and confirmed that the NIRS along with texture analysis are valuable tools to detect the effect of the preservatives on shelf-life and quality of flat bread.…”

Effects of pretreatment and drying methods on the quality and stability of dried sweet potato slices during storage

“…The peaks expressed on Day 90 were slightly higher intensity than those of Day 0 especially at 1,074/992 and 3,284 cm −1 assigned to the crystalline/amorphous regions of starch and O-H bond stretching, respectively. According to Al-Mahsaneh et al (2018), unit absorbance increased with storage time in the band 900-1150 cm −1 , which corresponds to the "saccharides" group indicating progressive starch crystallization with storage time due to starch retrogradation.…”

Influence of the fermentation methods on the resistant starch formation by X-ray diffraction

“…It is observed the -OH bond 3000-3600 cm −1 corresponds to the stretching vibration band and the 900-1150 cm −1 bands, which correspond to the saccharides group. Al-Mahsaneh et al [19] reported that these groups increase during the storage time based on their absorbance study. The −OH group is associated with the effect of water mobility on waterstarch-protein interaction.…”