Effect of some preservatives on shelf-life of corn tortillas obtained from extruded masa
The effect of adding different preservatives on the shelf life of corntortillas prepared from extruded masa was evaluated. The followingpreservatives were evaluated: Na-propionate; K-sorbate; Cahydroxide;and propyl-paraben. Blends of these preservatives indifferent concentrations were also evalauted...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2004 |
| País: | México |
| Institución: | Universidad Michoacana de San Nicolás de Hidalgo |
| Repositorio: | Redalyc-UMSNH |
| OAI Identifier: | oai:redalyc.org:30238303 |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=30238303 |
| Access Level: | acceso abierto |
| Palabra clave: | Agrociencias life shelf preservatives Corn tortillas |
| Sumario: | The effect of adding different preservatives on the shelf life of corntortillas prepared from extruded masa was evaluated. The followingpreservatives were evaluated: Na-propionate; K-sorbate; Cahydroxide;and propyl-paraben. Blends of these preservatives indifferent concentrations were also evalauted. The tortillas treatedwith preservatives were studied at room temperature (22±1 oC)and under refrigeration (4 oC). The mesophylic bacterial count(MBC), and mold and yeast counts (MYC) were taken. The tortillastreated with Ca-hydroxide and K-sorbate had a shelf life of 3 dwhen stored at 22 oC and eight d when stored at 4 oC. The minimumgrowth of MBC and MYC ocurred in tortillas containing a blendof preservatives. Tortillas treated with 0.30% Na-propionate,0.125% K-sorbate and 0.1% propyl-paraben, and those containing0.30% Na-propionate, 0.125% K-sorbate and 0.1% fumaric acid,had a shelf life of 6 d when stored at 22 oC and up to 16 d whenstored at 4 oC. The combination of two or more preservatives withrefrigeration (4 oC) extended tortilla shelf life. |
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