Extension shelf life of batte by using hydrocolloids
and gamma irradiation
Mervat M. Anwar
a,*, M.A. Asael
b, E.H. Nasr
aaPlant Research Department, Nuclear Research Center, Atomic Energy Authority, P. No. 13759, Cairo, Egypt bBread and Pastries Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
a r t i c l e i n f o
Article history:Received 25 April 2015 Received in revised form 17 June 2015
Accepted 24 June 2015 Available online 9 July 2015 Keywords: Shelf life Batte Hydrocolloids Irradiation
a b s t r a c t
Batte (is baked french) one of the most baked coated most prevalent in the markets after the cake wrapping. Batte exposed generally two types of corruption which is occurring phenomenon of (anti-staling) and corruption microbial (molds). In this study produced batte with an attempt to prolong the period of its validity by addition 1.5% hydrocolloids, (which is 0.5% sodium alginate, 0.5% k-carrageenan and 0.5% hydroxyl propyl methylcel-lulose) (HPMC) to hard wheat flour 72% (HWF) to improve materials for mellowness and anti-staling, whereas batte exposed to gamma irradiation at doses 0.5, 1, 1.5, 2, 3 and 5 kGy to decrease microbial load. Hydrocolloids at 1.5% improved the rheological properties of dough farinogragh and aextensograph parameters. The hydrocolloids increase flexibility, rubber and freshness of batte to 24 days compared to 8 days in control sample. Thio-barbituric acid (T.B.A) values at the end of storage at room temperature (ranged to 0.253 e0.352 mg malonaldehyde/kg) that were less than these mentioned by the Egyptian Standard. Also, gamma irradiation reduced the total bacterial count of batte product. Sensory evaluation of produced batte was done. The addition of 1.5% hydrocolloids and exposed to gamma irradiation had higher freshness and increase shelf-life for 20, 25, 30, 35 and 40 days against only 15 days for control sample.
Copyright© 2015, The Egyptian Society of Radiation Sciences and Applications. Production and hosting by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
1.
Introduction
Nowadays, the use of additives has become a common practice in the baking industry. Compounds hydrocolloids for bakery applications are described hydrocolloids are widely used as additives in the food industry, because they are useful for modifying the rheology and texture of aqueous suspensions (Dziezak, 1991). Hydrocolloids due to their high water retention capacity confer stability to the products that undergo successive
freezeethaw cycles (Lee, Baek, Cha, Park,& Lim, 2002). They have also shown good properties as fat mimetic in different products (Albert& Mittal, 2002; Lucca & Tepper, 1994).
Hydrocolloids are water-soluble, high molecular weight polysaccharides that serve a variety of functions in food sys-tems, such as enhancing viscosity, creating gel-structures, formation of a film, control of crystallization, inhibition of syneresis, improving texture, encapsulation of flavors and lengthening the physical stability, etc. (Dickinson, 2003; Dziezak, 1991; Garti& Reichman, 1993; Glicksman, 1991). * Corresponding author. Tel.: þ20 1065780603.
E-mail address:[email protected](M.M. Anwar).
Peer review under responsibility of The Egyptian Society of Radiation Sciences and Applications.
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These functional ingredients are widely used in dairy products, canned foods, bakery products, salad dressings, beverages, sauces, soups and other processed foodstuffs to improve textural characteristics, flavor and shelf life. Several authors have reviewed various applications of food hydro-colloids in the food industry (Anderson & Andon, 1988; Niederauer, 1998). Polymers with a wide range of functional properties can be created in a reaction where hydroxyl groups are substituted with different side chains such as methyl, hydroxyl propyl, carboxy methyl groups. Addition of hydro-phobic groups to hydrophilic polymer, or Vice versa, leads to a polymer with a high surface activity. One of the well known emulsifying hydrocolloid is hydroxyl propyl methylcellulose (HPMC) which is used in bread making due to its ability to retard the staling and improve the quality of the fresh products.
Several studies have been carried out showing the poten-tial use of hydrocolloids in the baking industry. In addition, an improvement in wheat dough stability during proofing can be obtained by the addition of hydrocolloids, namely sodium alginate, k-carrageenan, xanthan gum and hydroxyl propyl methylcellulose (HPMC) (Rosell, Rojas, & Benedito, 2001). Later, (Collar, Martinez, & Rosell, 2001) studied the effect of CMC and HPMC addition on dough and bread performance of
formulated wheat breads and their interaction with
a-amylase and emulsifiers. It has also been proposed the use of xanthan in frozen dough to increase its stability during freezeethaw cycles (Dziezak, 1991). From above, it is evident the wide use of hydrocolloids in bread making, nevertheless the properties of the hydrocolloids vary in a great extent depending on their origin and chemical structure (Rojas, Rosell,& Benedito, 1999). For instance CMC has a preferred interaction to gluten while HPMC shows preferential binding to starch (Collar et al., 2001). In addition, pasting properties of wheat starch are largely modified by hydrocolloids addition, although the extent of their effect depends upon the chemical structure; xanthan and pectin increase the cooking stability while k carrageenan mainly affect the bump area related to the formation of amyloseelipid complex (Rojas et al., 1999).
Application of hydrocolloids as bread improvers has been extensively investigated in recent years (Guarda, Rosell, Benedito, & Galotto, 2004, Kohajdova, Karovi_cova, & Schmidt, 2009). Although natural hydrocolloids have unique functional properties, they are also characterized with certain limitations such as water insolubility, in stability at low pH, etc. which restrict their overall utilization (Milani& Maleki, 2012).
Gamma irradiation improve the safety, efficiency, is suit-able for disinfestation, microorganism load reduction or sterilization, increase the shelf life of food. Food irradiation has been approved by several authorities (FDA, USDA, WHO, FAO, etc.) and scientific societies based on extensive research (Morehouse, 2002; Tritsch, 2000). Ionizing radiations do not cause any significant rise in temperature and the flavor, texture or other important technological or sensory properties of most ingredients are not influenced at low radiation doses (Farkas, 2006). Irradiation as a decontamination method used for a many variety of foodstuffs, being very feasible, useful method to increase the shelf life, effective and environmental
friendly without any sensory properties significant change (Rodrigues, Fanaro, Duarte, Koike, and Villavicencio, 2012).
The aim of the present study is to examine the effect of addition 1.5% hydrocolloids which is 0.5% sodium alginate, 0.5% k-carrageenan and 0.5% hydroxyl propyl methylcellulose (HPMC) to hard wheat flour 72% (HWF) to improve materials for mellowness and potential use in retarding the staling process during storage at room temperature and improve the rheological properties of dough, also increase freshness values (%) of produced batte. In study the addition effects of different doses of gamma radiation at (0.5, 0.1, 1.5, 2, 3 and 5 kGy) on chemical composition and thiobarbituric acid (TBA) values of batte, also extension the shelf life of batte by reduction total bacterial counts, molds and yeasts counts and evaluation sensory properties of batte during storage periods at room temperature.
2.
Materials and methods
2.1. Materials
Commercial Hard wheat flour (72% ext.), containing 13.2% protein (moisture content, 14%),0.7 fats,0.56 fiber and 0.61% ash was obtained from Modern Flour Mills&Macaroni Com-pany, Amman, Jordan. Hydrocolloids include hydroxyl propyl methylcellulose, sodium alginate and k-carrageenan were obtained from Nore Industrial and Laboratory Chemicals, Giza, Egypt. Dried yeast, crystal white sugar, salt (sodium chloride) and fats were purchased from the local market, Cairo, Egypt.
2.2. Methods
Determination of proximate analysis (moisture content, protein, fat, crude fiber and ash content) were determined
according to A.O.A.C (2010). Total carbohydrates were
calculated by difference according to the Egan, Kirk, and Sawyer (1981). Thiobarbituric acid (TBA) values was determined according to the methods ofPearson (1991). The effect of different hydrocolloids on dough mixing properties was determined by a Brabende farinograph (Duisburg, Germany) following (DDT), and stability. Extensograph test was carried out on wheat flour (72% extraction) to determined the maximum resistance to extension, elasticity, proportional number and energy ac-cording to the method described in theA.A.C.C (2008). The staling of batte bread loaves were tested by alkaline water retention capacity (AWRC) determination according to the method ofKitterman and Rubemthaler (1971). Total bacterial count was determined in samples of batte according to pour colony count method using plate count
agar medium as recommended by theAPHA (1992).
Total molds and yeasts were counted on oxytetracycline glucose yeast extract agar medium according to the method ofOxoid (1982).
2.2.1. Batte pastry process
Dough were preparation according to the method described by Sternhagen and Hoseney (1994). The produced batte were
backing in metal zed poly propylene and Studied of chemical, microbiology, alkaline water retention capacity, rheological properties of dough and sensory evaluation after stored dur-ing storage.
All samples divided into 8 groups; the first group (control) without hydrocolloids, other (from 2 to 7 groups) with hy-drocolloids and exposed to gamma irradiation at doses 0.5, 1, 1.5, 2, 3 and 5 kGy using Co-60 irradiator (Russian gamma chamber) in Nuclear Research Centre, Atomic Energy Au-thority, Inshas, Egypt and 8 group with hydrocolloids. All samples were stored at room temperature and evaluated chemical composition, Thiobarbituric acid (T.B.A), microbio-logically aspects, rheological properties of dough, alkaline water retention capacity and acceptability immediately after irradiation (zero time) and during subsequent storage until signs of spoilage appeared.
2.2.2. Sensory evaluation
Produced batte was evaluated for their sensory characteristics after baking by ten panelists from the staff of bread and pas-try, Dept., Food Tech. Res. Institute, Giza. The scoring scheme was established as mentioned byBennion and Bmford (1987).
2.2.3. Statistical analysis procedure
The obtained data from sensory evaluations were statistically analyzed by the least significant differences value (L.S.D) at 0.05 levels probability procedure to Snedecor and Cochran (1997).
3.
Results and discussion
3.1. Effect of addition hydrocolloids on the farinograph
parameters
Data inTable 1noticed that the addition of 1.5% hydrocolloids increased water absorption of the dough, while decreased dough time and improved the stability and weakening of dough compared with control sample, this may be due to the
emulsifiers could be effect by reducing the interfacial tension between oil and water, also due to the proteemulsifier in-teractions influence the rheology of emulsions.
These results are agreement with those obtained by (Guarda et al., 2004; Kohajdova et al., 2009 and Milani and Maleki, 2012). Whose found that the good effects of hydro-colloids on dough rheological properties. Also, (Dziezak, 1991) reported that, hydrocolloids are widely used as additives for bakery applications are described, because they are useful for modifying the rheology and texture of aqueous suspensions.
3.2. Effect of addition hydrocolloids on the extensograph
parameters
Table 2extensograph parameters. Data show that, resistance to extension (R) of control was 710 B.U. Addition of hydrocol-loids by 1.5% to dough increased the resistance to extension (R) to 810 B.U. Also, the dough extensibility (E) values were increased to 130 mm compared with 122 mm in control sample. On the other hand, hydrocolloid slightly increase the proportional number (R/E) and increased dough energy compared with control sample. These results are agreement with those obtained byZlatica (2009)andFatma et al. (2010) whose reported that hydrocolloids improve the rheological characteristics of Egyptian balady bread dough.
3.3. Effect of addition hydrocolloids on the sensory
evaluation of produced batte
The results inTable 3display shape, crust appearance, crumb color, layer formation, texture, taste, odor and overall acceptability of the batte contained 1.5% hydrocolloids. Re-sults showed that shape, Crust appearance, Crumb color, Layer formation and texture of loaves improved significantly (P< 0.05) with addition of hydrocolloids compared with con-trol sample. Whereas, addition of hydrocolloids by 1.5% recorded the highest value of overall acceptability. On the other hand, no significant differences were noticed among samples and control in taste and odor.
Table 1e Effect of addition hydrocolloids on farinograph parameters.
Sample Farinograph parameters
Water absorption %
Arrival time (min)
Dough development time (min)
Dough stability time (min) Dough weakling (B.U) Control (H.W.F)a72% ext. 58.2 2.8 4.5 8.4 90 Control with 1.5% Hydrocolloids 65.8 1.5 3.6 12.0 75
a H.W.F¼ hard wheat flour (72% ext.).
Table 2e Effect of addition hydrocolloids on extensograph parameters.
Extensograph parameters
Sample Resistance to extension (B.U) Extensibility (m.m.) Proportional number (R/E) Energy (Cm2)
Control (H.W.F)a72% 710 122 5.81 100
Control With 1.5% hydrocolloids 810 130 6.20 185
Zlatica (2009) reported that addition of hydrocolloids significantly improved the firmness of bread. Hydrocolloids are typically added to baked goods for increased water-binding, producing moister and softer crumbs. Several au-thors however observed an increased crumb hardness upon xanthan addition. Again, the utilization of HPMC was more successful in improving loaf quality, with reduced crumb hardness being reported in most publications. However, two studies using response surface methodology to simulta-neously alter HPMC and water level showed a positive linear effect of hydrocolloid addition, increased crumb hardness Anna-Sophie and Elke (2013). However,Guarda et al. (2004) found that the shape of the loaf slices was differently affected by the hydrocolloids supplementation. Irradiated batte had no significant change on sensory properties this results agree withRodrigues et al. (2012).
Irradiation as a decontamination method used for a many variety of foodstuffs, being very feasible, useful method to increase the shelf life, effective and environmental friendly without any sensory properties significant change.
3.4. Effect of addition hydrocolloids on the chemical
composition of produced batte
Data inTable 4show that, slightly increased in crude protein, Lipids and ash contents of produced batte compared with control sample. While, crude fiber and total carbohydrate were slightly decreased of the produced batte by addition of hydrocolloids due to the small use quantities. These results
are in agreement with the finding ofIbrahim (2011)who re-ported that the addition of emulsifiers increased crude pro-tein, lipids and ash contents.
3.5. Effect of addition hydrocolloids on alkaline water
retention capacity (%) of produced batte during storage periods at room temperature
Data inTable 5show the effect of addition hydrocolloids at 1.5% on alkaline water retention capacity (%) of produced batte during storage at room temperature. It shows the AWRC “staling” as percentage for batte. In this concept the control sample had the lowest value of AWRC at zero, 4, 8 and 12 days of storage. As a result, control sample had the loss of fresh-ness value for this bread had the lowest. Meanwhile, the addition of hydrocolloids 1.5% on (H.W.F) were better than control sample that recorded higher values of AWRC at different storage time, also the percentage freshness value were higher than control sample values were from (97.60:98.78)% after 4 days in all samples compared with (88.13)% in control sample (91.61:92.46)% after 8 days in all
samples compared with (69.15)% in control
sam-ple (85.32:86.44)% after 12 days in all samsam-ples compared with (47.45)% in control sample (78.78:79.81)% after 16 days in all samples compared with control which damaged (66.26:68.67)% after 20 days in all samples (58.50:59.28)% after 24 days in All samples and (35.82:36.52)% after 28 days in all samples. Which appeared the improvement into this character as a result may by come back to addition of hydrocolloids to wheat flour
Table 3e Sensory evaluation of produced batte.
Sample number Shape (10) Crust appearance (10) Crumb color (10) Layer formation (20) Texture (20) Taste (15) Odor (15) Overall accept-ability (100) Control 8.7b 8.6b 8.0b 15.9b 16.4b 14.4a 14.3a 86. 3b 1 9.2a 9.5a 9.5a 18.0a 18.2a 14.4a 14.6a 93.4a 2 9.1a 9.4c 9.4a 17.5a 17.9a 14.2a 14.6a 92.1a 3 9.2a 9.5a 9.5a 17.8a 18.0b 14.3a 14.5a 92.8a 4 9.5a 9.3a 9.2a 18.0a 18.2a 14.2a 14.6a 93.0a 5 9.4a 9.2a 9.1a 18.4a 17.8a 13.8a 14.4a 92.1a 6 9.3a 9.4a 9.2a 17.8a 18.0a 14.1a 14.3a 92.1a 7 9.5a 9.2a 9.4a 18.1a 18.0a 14.2a 14.2a 92.6a LSD 0.682 0.628 1.12 2.35 1.364 0.874 0.774 6.12 (P< 0.05) a, b, ab, c and d.
Control: without hydrocolloids.
1e6: sample With hydrocolloids and irradiated at 0.5, 1, 1.5, 2, 3, and 5 kGy. 7: sample with hydrocolloids.
Table 4e Chemical composition of irradiated produced batte.
Gamma irradiation doses (kGy) Total protein % Lipids % Ash % Crude fiber % Total carbohydrate %
Control 13.07 5.51 1.88 0.55 78.99 0.5 13.11 5.91 1.91 0.51 78.56 1 13.14 5.85 1.94 0.50 78.57 1.5 13.16 5.79 1.90 0.50 78.65 2 13.15 5.98 1.96 0.52 78.39 3 13.15 5.87 1.92 0.50 78.56 5 13.17 5.79 1.93 0.51 78.61 Cþ H 13.16 5.85 1.98 0.52 78.49 Cþ H ¼ control þ hydrocolloids.
increases water absorption which had good effect on retarding of stalling. Also, hydrocolloid reduces the recrystallization enthalpy of the amylopectin during staling it (Maria, Barcenas, Cristina,& Rosell, 2007). Also, the ability of this hydrocolloid to interact with the effective water present in the system, give batte along shelf life. The selected emulsifiers were commonly used in wheat bread production to improve the dough strength and crumb softening (Guarda et al., 2004). Hydrocolloids due to their high water retention capacity confer stability to the products that undergo successive freezeethaw cycles (Lee et al., 2002).
Goesaert et al. (2005)andOnyango, Unbehend, Meinolf, and Lindhauer (2009)reported that emulsifiers decreased crumb firmness and staling rate compared to the control sample. Mahmoud, Yousif, Gadallah, and Alawneh (2013)Show that the of gluten-free balady flat bread formulation based on rice flour, corn, and potato starch blends with different levels of hydro-colloids successfully allowed the entrapment of air bubbles in dough and providing stability to the dough mixture during bread making. Breads containing hydrocolloids had higher water retention after 72 h of storage at room temperature in comparison with the control sample. It was found that all GFBFB formulations were acceptable, since they received much higher scores in quality parameters. Bread prepared from xanthan and guar gum showed a lighter upper layer, remained softer and had a better effect as anti-staling agents during storage up to 72 h.
3.6. Effect of gamma irradiation on the total bacterial
count of produced batte during storage periods at room temperature
Data inTable 6clear that, the mean of the initial total bacterial count of the control sample at zero time was 2.0 102cfu/g. These counts considered a high level of total bacterial in batte, this may be due to the various sources of contamination during manual processing and packaging of that increase the microbial counts. Gamma irradiation caused a great reduction in total bacterial counts, and this reduction was proportional with irradiation dose. Irradiation at 0.5, 1, 1.5 and 2 kGy reduced the total bacterial counts of batte samples at zero time by 57.14, 65.71, 71.42 and 85.71%, respectively. As the counts reached 1.5 102, 1.2 102, 1.0 102and<100 cfu/g in the above mentioned irradiated samples, respectively. While, no viable bacterial counts could be detected in irradiated samples at 3 and 5 kGy gamma irradiation dose.
The greatest reduction in the bacterial load is mainly due to the direct and indirect effects of gamma irradiation on the microorganisms as reported byHozova, Buchtova, Dodok, and Zemanovic (1997); Villavicencio, Araujo, Fanaro, Rela, and Mancini-Filho (2007); Taipina et al. (2011); Rodrigues et al. 2012 and Patricia, Vanessa, Christian, and Teixeira (2012). Also, the same results revealed that the total bacterial counts of treated samples with hydrocolloids reduced by 54.28% as the counts reached 1.6 102cfu/g in samples of batte. Similar
observations were showed by Viuda-Martos, Ruiz-Navaja,
Fernandez-Lopez, and Perez- Alvarez (2010).
During storage at room temperature of samples under investigation, there was an increase in the total bacterial counts which was much higher in control than irradiated and
Table 5 e Alka line wat er reten tion capa city (%) of pro duced bat te. Sample No. Zer o time Afte r 4 days . Afte r 8 days . After 12 days . Afte r 1 6 days Afte r 2 0 days After 24 da ys After 28 da ys AWR C FV ¼ 100% AWRC F.V % A WRC F.V % AWRC F.V% AWRC F.V% AWRC F.V% AWRC F.V% AWRC F.V% Control 295 260 88.13 204 69.15 140 47.45 95 e eee ee e 1 330 326 98.78 305 92.42 285 86.36 260 78.78 225 68.18 195 59.09 120 36.36 2 332 327 98.49 307 92.46 287 86.44 265 79.81 228 68.67 196 59.03 121 36.44 3 333 327 98.19 307 92.19 286 85.88 263 78.97 225 67.56 198 59.45 120 36.03 4 335 329 98.20 308 91.94 287 85.67 264 78.80 222 66.26 196 58.50 120 35.82 5 334 326 97.60 306 91.61 285 85.32 264 79.04 227 67.96 196 58.68 122 36.52 6 331 325 98.79 304 91.84 285 86.10 263 79.45 225 67.97 197 59.51 123 37.16 7 334 327 97.90 305 91.31 287 85.92 262 78.44 226 67.66 198 59.28 121 36.22 AWRC: Alkaline water retention capacity (%). F.V% ¼ freshness value.
samples in calcium propionate. The total bacterial counts reached 9.0 103, 5.6 103, 4.1 103, 2.5 103and 8.3 102cfu/g after 15, 20, 25 and 30 days of storage for control sample and irradiated at 0.5, 1, 1.5 and 2 kGy, respectively. In contrary, no count could be detected in irradiated samples at 3 and 5 kGy for 10 and 20 days. From these results, it is clear that irradiated samples of batte had lower total bacterial counts than control ones even at the time of its rejection due to, off-odor (putrid-smell) and the counts decreased with increasing the applied dose. These results are in agreement with those obtained by Hozova et al. (1997)andVillavicencio et al. (2007).
Generally, it could be concluded that the application of gamma irradiation treatments were more effective in reducing the total bacterial counts of produced batte samples compared to control sample.
3.7. Effect of gamma irradiation on the total mold and
yeast count of produced batte during storage periods at room temperature
Data tabulated inTable 7represent the total mold and yeast counts as affected by gamma irradiation and during storage of batte samples undertaken.
From these data, it could be noticed that the total counts of mold and yeast was 2.5 102cfu/g in control sample at zero time. It is clear that irradiated sample at 0.5 and 1 kGy greatly reduced the initial total counts of mold and yeast by 48% and 60% as the counts which reached to 1.3 102and 1.0 102cfu/ g, while no mold and yeast counts were detected in batte samples irradiated at 1.5, 2, 3 and 5 kGy. These results are in agreement with those obtained byHuchet et al. (2013).
Results show that the counts of total mold and yeast increased during storage periods in all samples but the in-crease was higher in control ones. The total mold and yeast counts reached 1.7 103cfu/g. after 15 days of storage.
Regarding irradiated samples, although gamma irradiation could greatly reduced the mold and yeast counts or retarded its increase an increase in the mold and yeast counts could observed during storage. The total counts of mold and yeast reached 3.5 102and 3.3 102cfu/g after 15 and 20 days for samples irradiated at 0.5 and 1 kGy, respectively. While total molds and yeasts were not detected in irradiated samples at 1.5, 2 and 3 kGy for 5, 15 and 25 days of storage, then the total counts were reached 2.8 102, 2.5 102and 2.2 102cfu/g after 25, 30 and 35 days, respectively. Molds and yeasts were not detected during storage samples at 5 kGy. These results
Table 6e Effect of gamma irradiation on the total bacterial count of produced batte during storage periods at room temperature.
Storage period (days) Control Irradiation dose (kGy) (Cþ H.)
0.5 1 1.5 2 3 5 0 3.5 102 1.5 102 1.2 102 1.0 102 <100 N.D N.D 1.6 102 5 5.2 102 2.2 102 1.8 102 1.5 102 1.3 102 N.D N.D 2.5 102 10 4.6 103 3.8 102 3.4 102 2.7 102 2.5 102 <100 N.D 3.6 103 15 9.0 103 R 5.6 103R 3.9 103 3.3 102 2.9 102 1.2 102 N.D 5.9 103R 20 4.1 103 R 3.8 102 3.2 102 1.9 102 <100 25 2.5 103 R 3.9 102 2.3 102 1.1 102 30 8.3 102 R 2.8 102 1.5 102 35 5.2 102 R 2.0 102 40 2.9 102 45 4.1 102 R Cþ H. ¼ control þ hydrocolloids. N.D¼ Not detected. R¼ Rejected.
Table 7e Effect of gamma irradiation on the total mold and yeast count of produced batte during storage periods at room temperature.
Storage period (days) Control Irradiation dose (kGy) (Cþ H.)
0.5 1 1.5 2 3 5 0 2.5 102 1.3 102 1.0 102 N.D N.D N.D N.D 1.4 102 5 2.9 102 1.9 102 1.7 102 N.D N.D N.D N.D 1.8 102 10 3.3 102 2.6 102 2.4 102 1.4 102 N.D N.D N.D 2.5 102 15 2.2 103 R 3.5 102R 2.9 102 1.8 102 N.D N.D N.D 1.7 103R 20 3.3 102 R 2.1 102 1.3 102 N.D N.D 25 2.8 102 R 1.9 102 N.D N.D 30 2.5 102 R 1.1 102 N.D 35 2.2 102 R N.D 40 N.D 45 N.DR Cþ H. ¼ control þ hydrocolloids. N.D¼ Not detected. R¼ Rejected.
are in agreement with those obtained byHozova et al. (1997) andVillavicencio et al. (2007).
The sameTable 7show that, there was a gradual increase in total mold and yeast it increased from 1.4 102cfu/g at zero time to 1.7 103cfu/g after 15 days of storage, but the rate of increase was lower in treated samples than the control ones. These results are in agreement with those obtained byViuda et al. (2010)andHuchet et al. (2013).
3.8. Effect of gamma irradiation on the thiobarbituric
acid values of produced batte during storage periods at room temperature
Thiobarbituric acid (T.B.A) value is one of the major in-dicators that could be used to measure lipids oxidation. Data presented inTable 8show the effect of gamma irradiation at 0.5, 1, 1.5, 2, 3 and 5 kGy on the TBA (malondialdehyde/kg) of batte during storage at room temperature, the TBA value of lipid extracted from control batte sample was 0.144 whereas the irradiated samples at different doses were ranged from 0.157 to 0.256 mg malondialdehyde/kg. Many studies reported that the acceleration of lipids oxidation caused by irradiation. This increase in TBA value could be attributed to the for-mation of TBA reacting substances and/or the possibility that irradiation could activate the autoxidation chain reactions as reported by andEl-Mongy, Sallam, El-Magoli, and Mohamed (2001).
Data in the sameTable 8clear that at zero time of storage, a slight gradual increase in TBA values by increasing gamma irradiation doses. As storage at room temperature prolonged, the TBA values increased in all samples either irradiated or non-irradiated during storage periods. This increase in TBA value during storage could be due to continues oxidation of lipids and consequently the production of oxidative by prod-ucts (Anwar, 2010; Anwar, Aboul-Anean,& El Baz, 2012; Osh-eba and Anwar, 2008).
The TBA value of control sample was 0.930 and 0.820 mg malondialdehyde/kg. While, all irradiated samples at different doses ranged from 0.253 to 0.352 mg malondialdehyde/kg, at the end of storage periods that less than there mentioned by theEgyptian Standards (1996).
4.
Conclusions
The use of hydrocolloids in batte making allows of good effects on dough rheological properties and to improve materials for mellowness batte quality and their potential use in retarding the staling process during storage, so, in-crease freshness values (%) of produced batte improving the batte quality. Therefore, the sensorial analysis of batte did not have significant difference in the acceptance test be-tween irradiated and control samples with hydrocolloids. Irradiation did not have a significant negative impact on the appearance, odor and taste, according to statistical ana-lyses. Sensorial test approved for the ionizing treatment with the doses applied. In addition gamma-irradiation extension shelf life of batte to 45 days compared to control sample (15 days).
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Table 8e Effect of gamma irradiation on the thiobarbituric acid values of produced batte during storage periods at room temperature.
Storage period (days) Control Irradiation dose (kGy) (Cþ H.)
0.5 1 1.5 2 3 5 0 0.144 0.256 0.250 0.220 0.176 0.160 0.157 0.280 5 0.360 0.275 0.266 0.236 0.198 0.165 0.163 0.420 10 0.583 0.288 0.273 0.248 0.223 0.190 0.181 0.618 15 0.930R 0.291R 0.282 0.274 0.246 0.208 0.195 0.820R 20 0.296R 0.308 0.270 0.232 0.212 25 0.352R 0.291 0.241 0.220 30 0.339R 0.255 0.232 35 0.265R 0.240 40 0.245 45 0.253R
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