Each of ground cinnamon, potassium sorbate, lactic add or their mixtures was used as preservatives in croissant pastries. Cinnamon was added at levels of 0.5, 1.0 and 1.5% of flour weight and as combined with 0.1% of either potassium sorbate or lactic acid. The results show that cinnamon at a level 1.5% had a good effect as an antimicrobial and antioxidant agent. However the combinations of 1.5% cinnamon with lactic add or potassium sorbate was more effective in extending the shelf life of croissant samples than using 1.5% cinnamon alone. Packaging in polypropylene bags was more protective compared with polyethylene bags. Croissant samples stored at 100 C ±f 1° C had a longer shelf life more than those stored at room temperature.
EL- ANANY, A. M. M., & MOHAMED, H. M. Z. (2007). EFFECT OF CINNAMON WITH OR WITHOUT POTASSIUM SORBATE OR LACTIC ACID, PACKAGING MATERIAL AND STORAGE TEMPERATURE ON THE SHELF LIFE OF CROISSANT. Egyptian Journal of Agricultural Research, 85(3), 1049-1068. doi: 10.21608/ejar.2007.227263
MLA
AYMAN M. M. EL- ANANY; HALL M. Z. MOHAMED. "EFFECT OF CINNAMON WITH OR WITHOUT POTASSIUM SORBATE OR LACTIC ACID, PACKAGING MATERIAL AND STORAGE TEMPERATURE ON THE SHELF LIFE OF CROISSANT", Egyptian Journal of Agricultural Research, 85, 3, 2007, 1049-1068. doi: 10.21608/ejar.2007.227263
HARVARD
EL- ANANY, A. M. M., MOHAMED, H. M. Z. (2007). 'EFFECT OF CINNAMON WITH OR WITHOUT POTASSIUM SORBATE OR LACTIC ACID, PACKAGING MATERIAL AND STORAGE TEMPERATURE ON THE SHELF LIFE OF CROISSANT', Egyptian Journal of Agricultural Research, 85(3), pp. 1049-1068. doi: 10.21608/ejar.2007.227263
VANCOUVER
EL- ANANY, A. M. M., MOHAMED, H. M. Z. EFFECT OF CINNAMON WITH OR WITHOUT POTASSIUM SORBATE OR LACTIC ACID, PACKAGING MATERIAL AND STORAGE TEMPERATURE ON THE SHELF LIFE OF CROISSANT. Egyptian Journal of Agricultural Research, 2007; 85(3): 1049-1068. doi: 10.21608/ejar.2007.227263
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