Staling Control in Philippine Yeast Bread (Pandesal) …philjournalsci.dost.gov.ph/images/pdf/pjs_pdf/vol145no1/...Pandesal use-by date to a total of 7 d. INTRODUCTION Pandesal or

Philippine Journal of Science145 (1): 25-38, March 2016ISSN 0031 - 7683Date Received: ?? Feb 20??

Key words: bread, pandesal, pectin, staling, xanthan gum

Staling Control in Philippine Yeast Bread (Pandesal) Using Hydrocolloids and Emulsifiers

1Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman, Quezon City, Philippines 1101

2Industrial Technology Development Institute, Department of Science and Technology, Bicutan, Taguig City, Philippines 1631

3Department of Home Economics Education, College of Home Economics, University of the Philippines Diliman, Quezon City, Philippines 1101

*Corresponding author: [email protected]

Maria Patricia V. Azanza1,2*, Emil Emmanuel C. Estilo1, and Florenda S. Gabriel3

The short 3-day shelf-life of Philippine yeast bread (Pandesal) was extended by controlling staling and mold growth with antimicrobials, hydrocolloids, and emulsifiers, singly or in combination. Addition of combined antimicrobials 0.30% (flour basis, fb) calcium propionate and 0.10% (fb) potassium sorbate in a reference basal Pandesal recipe controlled mold growth up to 5 d, but did not delay earlier onset of staling (4 d). Reformulations of the basal recipe with combined antimicrobials using the hydrocolloids pectin and xanthan gum (0.25% and 0.50% fb levels each) were able to control bread firming up to 5-6 d in addition to mold growth control. Incorporation of hydrocolloids produced denser breads marked by increased weight, specific volume, and moisture content. Treatment of 0.50% (fb) pectin of bread formulation with antimicrobials yielded the best results in terms of overall acceptability and longest shelf-life, and was used in the subsequent reformulation with emulsifiers. Addition of monoacylglycerol (MAG) and sodium stearoyl lactylate (SSL) (0.25% and 0.50% fb levels each) further delayed firming up to 7 d with mold growth generally limiting the shelf-life of Pandesal. Incorporation of emulsifiers also improved bread volume and produced softer crumbs with 0.25% MAG yielding the best results. The compounded additives of 0.30% (fb) calcium propionate, 0.10% (fb) potassium sorbate, 0.50% (fb) pectin, and 0.25% (fb) MAG were found best to extend Pandesal use-by date to a total of 7 d.

INTRODUCTIONPandesal or Philippine salt bread, basically composed of wheat flour, sugar, salt, shortening, and yeast, is considered as the traditional breakfast bread staple in the country (Guzman et al. 1986; Dagoon 2005; Albala 2011). Breads that are leavened with carbon dioxide gas produced by yeast are also known as yeast breads (Luna 2005; Brown 2010). Indigenization of bread in the local

Philippine food culture was considered as the result of the introductions of wheat flour as an ingredient and baking as a mode of cooking by Spanish and other foreign settlers in the country (Fernandez & Best 2000). The defining characteristic of Pandesal from other local breads is the salt added to the dough as well as the use of breadcrumbs after molding and panning. The breadcrumbs are ultimately responsible for the rough surface texture of the Pandesal crust after baking. A 100 g edible portion of Pandesal has an estimated energy value of 330 kcal and a proximate

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composition of 21.6 g moisture, 10.1 g crude protein, 4.2 g crude fat, 62.9 g available carbohydrates, 6.0 g dietary fiber, and 1.2 g ash (FNRI 1997). Unfortunately, the local micro- to small-scale bakeries were reported to usually have only 2-3 d ambient shelf-life for this traditional staple (Mayo 2000, Tumimbang 2008). Shelf-spoilage of Pandesal could be addressed at two levels of deterioration: microbial and staling. Pandesal, like any bread stored at ambient conditions, is very prone to mold spoilage. Mold spoilage of breads is mainly attributed to contamination from spores in the environment surrounding the breads during cooling, slicing, packaging, and storage (Pateras 2007). Considering the commercial viability of Pandesal in the Philippines, there is still paucity in information related to the control of its deterioration as a result of mold growth and staling.

Staling is a textural deterioration phenomenon that also limits shelf-life of bread generally manifested by an increase in crumb firmness followed by flavor and aroma deterioration (León et al. 1997; Palacios et al. 2004). Crust staling is generally caused by moisture transfer from the crumb to the crust (Lin & Lineback 1990), resulting in a soft, leathery texture, and is generally less objectionable than crumb staling (Pateras 2007). Crumb staling is more complex, more important, and less understood (Short & Roberts 1971). León et al. (1997) have described the changes that undergo in the starch during bread baking and cooling. These included the gelatinization process that involves increase of granule volume due to starch hydration, disruption of granule structure, heat absorption, and loss of granule crystallinity. Upon slow cooling of starch paste, retrogradation process occurs as described by gel formation resulting to an increased crystalline order of starch molecules (Ward et al. 1994, DeMan 1999). Several authors have associated the staling phenomenon with the retrogradation process, particularly of amylopectin molecules of the starch present during baking and storage (Palacios et al. 2004, Zhou et al. 2008).

Kohajdová et al. (2009) have studied the effect of different emulsifiers to slow down starch retrogradation. Generally, emulsifiers such as diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (DATA ESTERS, DATEM), sodium stearoyl-2-lactylate (SSL) and monoacylglycerols (MAG) can delay retrogradation by either its interaction with the amylose and amylopectin or binding with water, making it unavailable to participate in gel formation (Cauvain & Young 2003; Kohajdová et al. 2009).

Aside from emulsifiers, hydrocolloids are also considered as one of the additives for delaying starch retrogradation. Schiraldi et al. (1996) and Davidou et al. (1996) investigated the use of hydrocolloids as anti-staling agents and demonstrated their softening ability. Among those, pectin and xanthan gum have been used to improve bread

quality (Rosell et al. 2001, Sharadanant & Khan 2003, Guarda et al. 2004). Pectin has been reported to affect water mobility (Sun-Waterhouse et al. 2011) and influence the development of the gluten network (Baik & Chinachoti 2000). Xanthan gum has been reported to improve dough handling characteristics (Collar et al. 1999), which could confer a greater stability of the gluten-starch network in the composite dough during baking (Shittu et al. 2009). This study aimed to address the short shelf-life of Pandesal by controlling mold growth through the use of antimicrobials and textural deterioration through the application of both hydrocolloids and emulsifiers.

MATERIALS AND METHODS

Bread ingredients and additivesCommercial bread flour, salt, sugar, shortening, instant dry yeast, and eggs were acquired from the local retail market. The food grade antimicrobials calcium propionate and potassium sorbate were procured from RTC Laboratory Services and Supply House, Manila, Philippines. The hydrocolloids used in the study were pectin (Pectin from RTC Laboratory Services and Supply House, Manila, Philippines) and xanthan gum (Ziboxan F200 from FUDynamics International Inc., Manila, Philippines). Local distributors provided the emulsifiers used in the study: sodium stearoyl lactylate (SSL) (Lecinta Plus from Bakels Philippines, Manila, Philippines) and monoacylglycerol (MAG) (Ovalett from Bakels Philippines).

Preparation of Pandesal samplesA straight dough process was used for preparing a reference basal commercial Pandesal formula based on 3000 g flour weight from the procedure used in the University Food Service Bakeshop, University of the Philippines, Diliman, Quezon City. The following reference formulation was used on a flour basis (fb): 25% water, 1% instant dry yeast, 20% sugar, 1% salt, 10% shortening, 5.4% eggs. Dough was optimally mixed, fermented for 15 min and divided into approximately 60-g rolls before being panned and proofed for 45 min at 30°C. Baking was carried out for 15 min at 150°C prior to 30-min cooling at ambient temperature. Breads were packaged in HDPE bags (Calypso, 0.030 mm total thickness, Calypso Plastic Center Co., Binondo, Manila, Philippines) and stored at ambient conditions (29.9±0.7°C, 70.9±6.6% RH) monitored with a digital meter (Traceable® Humidity/Thermometer/Clock Monitor, Control Company, Texas, USA).

Azanza et al.: Staling Control in PandesalPhilippine Journal of ScienceVol. 145 No. 1, March 2016

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Additive incorporationAdditive incorporations were done in accordance to the provisions and limits dictated by the Codex Alimentarius (FAO and WHO 2011) and the Philippine Food and Drug Administration (FDA Philippines 2006). Test antimicrobials, hydrocolloids, and emulsifiers were sequentially selected and cumulatively incorporated. The reference basal formula was incorporated with the following antimicrobials: 0.30% (fb) calcium propionate and 0.10% (fb) potassium sorbate. For hydrocolloid addition, pectin and xanthan gum were independently incorporated at levels of 0.25% (fb) and 0.50% (fb) in breads with antimicrobials. For emulsifier addition, SSL and MAG were similarly incorporated at levels of 0.25% (fb) and 0.50% (fb) each to the basal recipe with antimicrobials along with the best kind and level of hydrocolloid. Sequential selection of the type and level of additive was based on its capacity to produce breads that remained acceptable for the longest possible period while being free from mold growth. Sequential recipe reformulations were carried out by subtracting the weight of the additives from the flour weight while keeping other ingredients constant.

Technological and physicochemical evaluationProcedures used for the technological evaluation of bread described by Guarda et al. (2004) included determinations for: weight, volume, specific volume, and width/height ratio of the central dorsoventral lateral slice (1 cm thick from the center of the bread). Moisture content determination was performed using a moisture analyzer (MAC 50/NH, Radwag, Radom, Poland). A water activity meter (ms1 Set aw, Novasina, Switzerland) and a pH meter (pH 700 Bench Meter, Eutech Instruments, Singapore) were used to measure respective water activity (aw) and pH values of bread samples. Bread firmness was evaluated by determining the compression rates of Pandesal samples using a penetrometer (H-1200, Humboldt, Humboldt Mfg. Co., Chicago, USA) modified to simulate a compressibility meter. With a compression time of 15 s, trials were done on the left edge, center, and right edge surfaces of the bread and measurements were reported as compression rates expressed in mm/sec. Results were reported as mean value ± standard deviation based on three trials.

Sensory evaluationDescriptive analysis and acceptability tests were simultaneously used to characterize the staling process in Pandesal. A panel of 5 (female, age group of 22-28 years old) were trained for determining intensity ratings of the textural attributes measuring the degree of staling in Pandesal based on Descriptive Analysis (Meilgaard et al. 1999). A modified lexicon derived from the study

of Fiszman et al. (2005) was created through panel consensus. Presentation and familiarization of panelists with reference standards and textural attributes were carried out prior to sensory analysis (Table 1). Crust quality was based on graininess while crumb quality was based on soft central area, hardness, oral cohesiveness, and mechanical cohesiveness.

Panelists were given Pandesal samples coded with three-digit random numbers and were tasked to evaluate by comparing with established reference standards. Spider plots were created in order to describe the intensity profiles of the textural attributes. In the acceptability tests, a 7-point bipolar Hedonic scale (ranging from dislike very much to like very much) was used to determine the degree of acceptability for each textural attribute evaluated and the overall acceptability. Scores for the acceptability tests were considered as one of the parameters in determining the end of shelf-life of Pandesal.

Yeast and mold countThe yeast and mold count (YMC) of Pandesal was determined according to procedures described in the Bacteriological Analytical Manual (Tournas et al. 2001). Serially diluted samples of up to 10-5 were pour-plated using acidified Potato Dextrose Agar (HiMedia Laboratories Pvt. Ltd., Mumbai, India) in duplicates. Counts were reported as log colony forming units (cfu)/g sample.

Shelf-life evaluationEnd of shelf-life was based on staling [Es] and/or mold growth [Em]. Sensory acceptability and intensity scores based on textural parameters were used as indices of staling. The date when the overall acceptability rating falls below 4 (less than neither like nor dislike) was determined as the [Es] date, while the date for observed mold growth was determined as the [Em] date. The day before the established [Es] and/or [Em] was identified as the use-by date of the control and additive-modified Pandesal.

Statistical analysisData obtained from all independently replicated (n=3) experiments were subjected to single-factor Analysis of variance (ANOVA) using IBM SPSS Statistics 21 software (IBM Corp., 2012, New York, USA). The results of analyses were presented as mean ± standard deviation. Duncan’s Multiple Range Test (DMRT) was used as post-hoc analysis when a significant difference existed among means (at 5% level of significance).


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RESULTS AND DISCUSSION

Acceptability RatingsAntimicrobial Effects. Table 2 shows the mean sensory ratings for the overall acceptability and crust and crumb acceptability ratings of breads prepared from the reference basal commercial Pandesal recipe and antimicrobial-modified formulation. The antimicrobial combination of additives used was 0.30% (fb) calcium propionate and 0.10% (fb) potassium sorbate. Entries highlighted in gray (Table 2) showed the identified use-by date preceding the end of shelf-life based on staling [Es] and/or observed visible mold growth [Em].

The control Pandesal was observed to have a use-by date of 3 d, while Pandesal with antimicrobial treatment had a use-by date extended up to 4 d with staling preceding mold spoilage. No adverse effects in fresh bread sensory characteristics after incorporation of antimicrobials were observed. Both freshly-baked control and antimicrobial-treated Pandesal exhibited the same overall acceptability score of near like moderately. Moreover, no significant difference existed (p=0.256) between the acceptability

scores of the freshly-baked samples in both treatments for all other textural parameters of the crumb and crust.

Staling due to crumb firming was mostly observed in the fresh Pandesal of both the control and antimicrobial-treated breads after a day in storage as most changes in crumb textural parameters were already significantly different (p<0.001, data not presented). The staling process is known to result in extensive textural and sensory changes such as crumb hardening and crust softening (Piazza & Masi 1995). Rapid loss of quality due to staling begins just when breads are taken out from the oven (Zeleznak & Hoseney 1986). These changes may involve several physical and chemical phenomena including the recrystallization of the amylose and amylopectin starch components (Krog et al. 1989, Zobel & Kulp 1996), both the loss and redistribution of water (Zeleznak & Hoseney 1986, Biliaderis 1992) and the protein-starch interactions (Martin et al. 1991). Increase in crumb firmness has been the textural attribute used to the largest extent by investigators following bread staling (D'Appolonia & Morad 1981; Gray & Bemiller 2003).

In other staling studies, bread crust has also been observed

Table 1. Standard references used for the descriptive analysis of Pandesal with and without additives.

Attribute Technique Reference/Commercial Brand IntensityCrustGraininess Evaluating the texture

of the breadcrumbs on the top crust by handfeel (palm)

Sandpaper ISO grit designation P2000 (3M 101 Q) (Smooth) 1 P600 (3M 101 Q) 2 P180 (3M 101 Q) 3 P120 (3M 101 Q) 4 P80 (3M 101 Q) (Rough) 5

CrumbSoft Central Area Touching the crumb

using the tips of index and middle fingers from the center of the slice outward until a change in softness is perceived

Percentage of central area that remained soft ≤10% 1 11-37% 2 38-63% 3 64-90% 4 > 90% 5

Hardness Evaluating the force needed to flatten a slice of crumb using the tips of the index and middle fingers

Foam (1-cm thick slices) hardness Scotch-Brite Light Duty Multi-purpose Sponge (Pink) (Soft)

1

Scotch-Brite Easy Erasing Pad (Blue part only) 2 Cleans-Up Multi-purpose Sponge (Light Yellow) 3 3M C31 Large Commercial Sponge (Yellow Orange) 4 Auto-Gard Super Sponge (Yellow) (Hard) 5

Mechanical Cohesiveness Rolling a piece of crumb into a cylinder using index finger and thumb until it starts to crumble/break apart

Number of rolls before sample starts to crumble/break apart ≤5rolls 1 6–16 rolls 2 17–28 rolls 3 29–39 rolls 4 > 40 rolls 5

Oral Cohesiveness Placing a piece of crumb against the palate with the tongue with continual force before it crumbles/breaks apart

Time before sample starts to crumble/break apart ≤5sec 1 6–10 sec 2 11–15 sec 3 16–20 sec 4 > 20 sec 5


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to stale and develop a leathery texture as water migrates from the crumb to the crust during storage (Goesaert et al. 2009; Delcour & Hoseney 2010). However, results from this study have shown that crust did not seem to be affected by staling as sensory scores for the graininess of the crust were still acceptable even at the end of shelf-life. Perhaps, breadcrumbs may have imparted a masking effect in the sensory perception of crust staling of Pandesal.

End of shelf-life of Pandesal made from the reference commercial basal recipe was attributed to both molds and staling. This coincides with the claims of local Panaderos (bakers) from micro- to small-scale bakeries that their Pandesal usually deteriorates 2 d after baking at ambient storage. With the addition of calcium propionate at 0.30% (fb) and potassium sorbate at 0.10% (fb) in Pandesal, microbiological shelf-life was extended by 2 d as mold spoilage was controlled. Extension of the mold-free shelf-life of bread by the addition of calcium propionate has also been reported by Williams and Pullen (2007). Despite the extended microbiological shelf-life, the use-by date was however observed earlier at 4 d as Pandesal became unacceptable due to staling.

Weak acid preservatives such as calcium propionate and potassium sorbate, in their undissociated state, act on microbial cells by penetrating through the membrane. Substrates

and enzymes are subsequently inactivated and eliminated by lowering the intracellular pH through the ionization of acid molecules and the release of hydrogen ions (Jay 1992; Lallemand 1996; Theron & Lues 2011). Although breads fresh out of the oven were reported to be free of molds or mold spores due to thermal inactivation during baking (Ponte Jr. & Tsen 1987), post-processing contamination is usually the most common source of mold spoilage (OTA 1979, Pateras 2007).

Hydrocolloid Effects. The addition of hydrocolloids was able to generally improve the shelf-life and control staling as use-by date was extended by at most 2 d (Table 3). Incorporation of hydrocolloids at 0.25% (fb) was able to extend use-by date up to 5 d while incorporation at 0.50% (fb) was able to further extend use-by date up to 6 d. Pectin incorporation generally increased the overall acceptability (like moderately) of freshly baked breads while xanthan gum produced breads with slightly lower acceptability scores (near like moderately) when compared to the antimicrobial-treated bread (Table 2). No significant difference (p=0.172) was also observed among the acceptability scores of freshly-baked breads in all hydrocolloid treatments for all crumb and crust textural parameters. Similarly, Lazaridou et al. (2007) also reported positive acceptability scores (between like slightly and like moderately) of bread supplemented with hydrocolloids, including pectin and xanthan gum at test

Table 2. Acceptability ratings of Pandesal with and without antimicrobials.

Bread Day Storage Conditions

Acceptability Ratings

Overall Graininess Soft Central Area Hardness Oral Cohesiveness

Mechanical Cohesiveness

C

0

30.2±0.3 C

63.5±1.5% RH

5.87±0.83 a 5.73±0.96 a 6.07±0.80 a 5.93±0.96 a 5.93±0.88 a 5.60±1.12 a

1 5.33±0.71 abc 4.89±0.60 ab 4.67±1.00 b 4.33±1.12 bc 4.67±1.12 bc 4.22±0.67 bcd

2 4.60±0.97 c 5.10±0.74 ab 4.70±0.95 b 4.90±0.99 ab 4.40±0.97 c 4.30±1.06 bcd

3 4.93±0.47 bc 5.07±0.47 ab 4.57±1.09 b 4.50±1.09 bc 4.71±0.83 bc 4.21±0.89 bcd

4 [Em]1 [Es]2 2.80±0.45 d 4.80±1.10 ab 3.60±0.89 bc 3.80±1.10 bcd 3.00±1.22 de 3.20±0.84 def

CA

0

30.7±0.6 C

64.3±1.5% RH

5.87±0.83 a 5.53±0.92 a 5.87±0.83 a 5.67±0.82 a 5.60±0.91 ab 5.73±0.80 a

1 5.75±0.50 ab 5.50±0.58 a 3.75±0.96 bc 4.50±0.58 bc 4.75±0.96 bc 4.75±0.50 ab

2 4.80±0.92 c 5.30±1.16 ab 4.40±0.97 b 4.20±1.03 bc 4.30±0.95 c 4.50±1.08 bc

4 4.89±0.93 bc 4.78±0.67 ab 3.78±1.09 bc 3.44±1.13 cde 3.89±1.05 cd 3.56±1.42 cde

5 [Es] 3.40±0.84 d 5.00±0.67 ab 2.90±0.74 cd 2.90±0.74 de 2.30±0.82 e 3.00±0.94 ef

6 [Em] 3.00±1.22 d 4.40±1.52 bc 2.80±1.30 cd 2.80±0.84 de 2.60±0.89 e 2.60±0.89 ef

7 [Em] 3.00±1.00 d 3.60±1.34 c 2.20±0.84 d 2.40±0.89 e 2.20±0.84 e 2.20±0.84 f

a,b,c,d,e,f Values on the same column followed by the same letters are not significantly different at 5% level of significance Day highlighted in gray indicate use-by date of PandesalIndicators of use-by date based on:

1 [Em]=end of shelf-life due to mold growth2 [Es]=end of shelf-life due to staling

Consumer Acceptability mean values ± standard deviation7-point Hedonic Scale: 1=dislike very much 3=dislike slightly 5=like slightly 7=like very much

2=dislike moderately 4=neither like nor dislike 6=like moderatelyBread: C=control CA=with antimicrobials: 0.30% (flour basis, fb) calcium propionate and 0.10% (fb) potassium sorbate


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levels of 1.0 and 2.0% (fb). It was observed, however, that several Pandesal units with 0.50% (fb) xanthan gum exhibited fractures in the bread crust after baking (data not shown). Guarda et al. (2004) reported that breads that were made with a basic straight dough recipe using commercial wheat flour gave the lowest acceptability scores in appearance after being supplemented with 0.10% (fb) xanthan gum, with the values being even worse at high concentrations (0.50% fb).

During storage, crumb hardening was observed as acceptability scores for all crumb parameters in all hydrocolloid-treated breads decreased significantly (p<0.001) throughout storage. Delay in crumb firming was best observed in bread with 0.50% (fb) pectin followed by 0.50% (fb) xanthan gum, as all textural parameters were still acceptable up to 6 d. Staling manifested earlier in breads with 0.25% (fb) levels of pectin and xanthan gum incorporation as some textural parameters were only acceptable up to 5 d. Nonetheless, hydrocolloid incorporation was able to delay crumb

firming as acceptability scores decreased at a lower rate compared to the antimicrobial-treated breads (Table 2). Increasing hydrocolloid incorporation was also observed to further extend shelf-life of Pandesal, with 0.50% (fb) pectin incorporation producing the highest acceptability ratings. It has been proposed that the beneficial effects of hydrocolloids in delaying staling result from a combined opposite phenomenon (Biliaderis et al. 1997). One of the observed effects of hydrocolloid incorporation in bread was reported to be an increase in structural rigidity attributed to the decreased swelling of the starch granules and reduced leaching of amylose. The other effect was the weakening of the composite starch bread network that could also be observed due to the inhibition of interaction among swollen granules. It was also noted in this study that aside from controlling staling, the addition of xanthan gum and pectin further delayed mold growth with increasing concentration of hydrocolloid.

Emulsifier Effects. The addition of emulsifiers in Pandesal modified with antimicrobials and 0.50% (fb)

Table 3. Acceptability ratings of hydrocolloid-treated Pandesal with antimicrobials.

Bread Day Storage Conditions Overall Graininess Soft Central Area Hardness Oral

CohesivenessMechanical

Cohesiveness

CAHP25

0 6.00±0.93 a 5.73±0.80 a 6.07±0.88 a 5.87±0.83 a 5.80±0.68 a 5.67±0.82 ab

3 30.1±0.2 C 5.00±0.91 abcd 5.62±0.77 ab 4.46±0.97 ab 4.62±0.96 bc 4.00±1.22 cd 4.46±1.27 cd

4 5.40±0.89 abc 4.60±0.89 abc 4.00±1.22 abcd 3.60±0.89 cde 3.20±1.30 cd 5.00±0.00 abc

5 68.2±1.8% RH 5.25±0.96 abcd 4.50±1.73 bc 4.00±1.15 abcd 3.75±0.50 cde 3.75±1.26 cd 4.75±0.50 abc

6 [Em] [Es] 3.70±0.95 ef 5.20±0.92 abc 3.00±1.15 d 3.20±1.03 e 2.90±1.20 d 3.50±0.85 de

CAHX25

0 5.60±0.74 ab 5.53±0.52 abc 5.93±0.70 a 5.67±0.72 a 5.60±0.51 ab 5.80±0.56 a

3 30.1±0.2 C 5.38±0.77 abc 5.38±0.87 abc 5.08±0.86 ab 5.15±0.90 ab 4.38±0.96 bc 4.77±1.30 abc

4 5.00±1.41 abcd 5.20±1.30 abc 4.20±1.30 abcd 4.00±1.22 cde 3.60±1.52 cd 4.80±0.45 abc

5 68.2±1.8% RH 4.75±0.50 bcd 5.25±0.50 abc 4.25±0.96 abc 4.50±0.58 bcd 3.75±1.26 cd 4.50±0.58 cd

6 [Em] 4.20±1.92 def 5.20±1.30 abc 3.20±1.30 cd 3.40±1.34 de 3.00±1.41 cd 4.00±1.22 cde

CAHP50

0 6.00±0.55 a 5.21±0.70 abc 6.00±0.78 a 5.64±0.74 a 5.71±0.99 a 5.86±0.86 a

3 30.7±0.1 C 5.07±0.62 abcd 5.00±0.68 abc 4.50±0.65 ab 4.36±0.84 bcd 4.07±1.27 cd 4.57±0.76 bcd

6 61.9±0.6% RH 4.75±0.96 bcd 4.50±1.73 bc 4.25±1.71 abc 4.25±1.71 bcde 4.00±1.83 cd 4.25±1.71 cd

7 [Em] 4.44±0.88 cde 4.44±1.13 bc 3.33±1.50 bcd 3.67±1.12 cde 3.11±1.36 cd 3.56±1.24 de

CAHX50

0 5.57±1.02 ab 5.57±0.76 abc 5.86±0.53 a 5.79±0.58 a 5.43±0.85 ab 5.71±0.73 a

3 31.0±0.7 C 4.67±0.90 bcde 4.80±1.21 abc 4.40±1.12 abc 4.33±1.11 bcde 3.87±1.36 cd 4.53±1.06 cd

6 61.8±0.3% RH 5.11±0.60 abcd 4.89±0.93 abc 3.78±1.30 bcd 3.89±1.05 cde 3.89±1.17 cd 4.44±0.73 cd

7 [Em] [Es] 3.40±1.14 f 4.40±1.52 c 3.00±1.22 d 3.20±0.84 de 2.80±1.30 d 3.00±1.22 e

a,b,c,d,e,f Values on the same column (also including mean values from Tables 2 and 4) followed by the same letters are not significantly different at 5% level of significance Day highlighted in gray indicate use-by date of PandesalIndicators of use-by date based on:


Consumer Acceptability mean values ± standard deviation 7-point Hedonic Scale: 1=dislike very much 3=dislike slightly 5=like slightly 7=like very much 2=dislike moderately 4=neither like nor dislike 6=like moderatelyBread: CAHP25=with 0.25% (flour basis, fb) pectin CAHX25=with 0.25% (fb) xanthan gum CAHP50=with 0.50% (fb) pectin CAHX50=with 0.50% (fb) xanthan gum


30

pectin generally had further increased the use-by date by another 1 d (Table 4). Moreover, all treatments were able to improve fresh bread characteristics as all parameters obtained scores higher than those just containing antimicrobials and 0.50% (fb) pectin (Table 3). Staling still proceeded at storage although at an apparent slower phase. Emulsifiers are believed to control staling because of the following phenomena: these become trapped by the gluten phase during dough mixing of breads, then released toward the starch gel during baking, after which these would remain primarily in the intergranular regions where they can form complexes with leached amylose or amylopectin (Chinachoti & Vodovotz 2001). Emulsifiers are known to improve the final quality characteristics of bread as these have been reported to improve gas retention and dough handling by increasing dough strength and stability (Gray & Bemiller 2003; Gómez et al. 2004) and increase dough mixing tolerance (Azizi & Rao 2004). For SSL, increasing its concentration generally improved crumb textural scores, which was similarly reported by Alasino et al. (2011) in wheat breads. The effect of SSL was reported

to be attributed to its action as a dough strengthener; it is capable of forming liquid films of lamellar structure at the interface between gluten and starch, thus improving gas retention (Krog 1981, Kokelaar et al. 1995). It has also been reported that SSL interaction with gluten proteins during mixing caused gluten aggregation and increased dough strength (Gómez et al. 2004).

The emulsifier MAG, known to be a crumb softener, was reported to retard the firming process based on its ability to form complexes with amylose (Stampfli & Nersten 1995). Specifically, the part of the amylose which is known to complex with MAG has been reported to not participate in the gel formation which normally occurs with the starch in unmodified dough during baking, making it unable to recrystallize and contribute to staling of the bread crumb upon cooling (Stampfli & Nersten 1995).

The modified Pandesal with antimicrobials and 0.50% (fb) pectin incorporated with the lesser concentration of MAG (0.25% fb) was selected to establish the complete combination of additives as it had produced the highest

Table 4. Acceptability ratings of emulsifier-treated Pandesal with antimicrobials and 0.50% pectin.

Bread Day Storage Conditions Overall Graininess Soft Central Area Hardness Oral

CohesivenessMechanical

Cohesiveness

CAHP50EM25

0 6.40±0.63 a 5.47±0.83 abcd 6.27±0.59 a 6.40±0.63 a 6.00±0.65 a 5.80±0.56 ab

3 29.6±0.1 C 5.27±0.80 bc 4.93±0.96 abcd 4.47±0.99 bcd 4.47±0.92 bcd 3.93±1.10 bc 4.60±0.99 cde

6 4.80±0.77 bcd 4.67±0.98 bcd 3.67±1.05 def 3.93±1.03 bcdef 3.33±0.98 bcde 3.80±1.15 ef

7 73.3±1.9% RH 5.20±0.79 bc 5.20±1.14 abcd 3.90±1.45 cde 4.10±0.99 bcde 3.50±1.27 bcde 4.30±1.49 cdef

8 [Em] 4.67±0.87 bcd 5.22±0.83 abcd 4.00±1.12 cde 3.89±1.05 bcdef 3.44±1.13 bcde 4.44±0.73 cde

CAHP50ES25

0 6.20±0.86 a 5.60±0.83 ab 6.27±0.59 a 6.20±0.68 a 5.87±0.83 a 5.87±0.74 a

3 29.6±0.1 C 5.07±0.80 bc 4.93±0.88 abcd 4.20±1.15 bcde 4.40±0.83 bcd 3.67±1.18 bcd 4.33±1.11 cdef

6 4.73±0.59 bcd 4.73±0.88 bcd 3.87±0.83 de 3.93±0.96 bcdef 3.47±0.92 bcde 4.13±0.74 def

7 73.3±1.9% RH 4.60±0.83 bcd 5.20±0.94 abcd 3.67±1.11 def 4.00±0.93 bcde 3.13±0.99 cde 4.07±1.10 def

8 [Em] 4.38±0.65 cd 5.23±0.83 abcd 3.77±1.01 de 3.54±0.66 defg 3.15±0.69 cde 3.92±0.76 ef

CAHP50EM50

0 6.40±0.63 a 5.93±0.80 a 6.47±0.74 a 6.13±0.92 a 6.13±0.99 a 5.93±1.03 a

3 29.6±0.1 C 5.36±0.84 b 4.57±1.65 cd 4.86±1.17 bc 4.71±1.07 bc 4.36±1.22 b 4.93±0.83 bcd

6 4.73±1.22 bcd 5.00±0.53 abcd 3.73±1.10 de 3.80±1.15 cdefg 3.40±1.24 bcde 3.80±1.21 ef

7 75.3±1.4% RH 5.40±0.55 b 5.00±0.71 abcd 5.00±0.71 b 4.80±1.10 b 3.80±0.84 bc 5.20±0.45 abc

8 [Em] [Es]

3 3.50±1.91 ef 5.50±0.58 abc 2.75±1.26 fg 3.00±1.41 fg 2.50±1.29 e 2.50±1.29 h

CAHP50ES50

0 6.47±0.64 a 5.93±0.80 a 6.33±0.72 a 6.00±0.76 a 5.93±0.70 a 5.93±0.80 a

3 29.6±0.1 C 5.07±0.83 bc 4.93±1.14 abcd 4.29±1.07 bcde 4.07±1.14 bcde 4.07±1.21 bc 4.79±0.80 cde

6 4.07±1.39 de 4.47±1.06 d 3.27±1.10 efg 3.20±1.08 efg 3.07±1.10 cde 3.40±1.30 fg

7 75.3±1.4% RH 4.40±0.89 cd 4.60±0.89 bcd 3.80±1.10 de 4.00±1.00 bcde 3.40±1.14 bcde 4.40±0.89 cde

8 [Es] 3.11±1.05 f 5.11±1.05 abcd 2.67±0.87 g 2.89±0.93 g 2.67±0.87 de 2.67±0.87 gh

a,b,c,…,f,g,h Values on the same column (also including mean values from Tables 2 and 3) followed by the same letters are not significantly different at 5% level of significance Day highlighted in gray indicate use-by date of PandesalIndicators of use-by date based on:


Consumer Acceptability mean values ± standard deviation 7-point Hedonic Scale: 1=dislike very much 3=dislike slightly 5=like slightly 7=like very much 2=dislike moderately 4=neither like nor dislike 6=like moderatelyBread: CAHP50EM25=with 0.25% (flour basis, fb) monoacylglycerol CAHP50ES25=with 0.25% (fb) sodium stearoyl lactylate CAHP50EM50=with 0.50% (fb) monoacylglycerol CAHP50ES50=with 0.50% (fb) sodium stearoyl lactylate


31

overall acceptability scores. Again, it was observed that graininess did not deteriorate immediately relative to the crumb parameters.

Intensity RatingsFigure 1 presents the intensity ratings for the crust and crumb parameters of freshly-baked breads and those at their identified use-by dates. It can be observed that sequential and cumulative incorporation of additives extended the use-by date to a total of 7 d from the 3 d of the reference basal formula. Intensity profiles of the spider plots of the different freshly-baked breads tend to exhibit the same characteristics: grainy crust, very chewy and cohesive crumb with a very soft central area. With addition of antimicrobials, the use-by date was extended from 3 d to 4 d, as cohesiveness (both oral and mechanical) and soft central area continued to decrease, while hardness increased even without visible mold growth up to 4 d of storage. However, the decrease in these fresh bread textural parameters were

less pronounced with the addition of pectin as breads at the use-by date were relatively more cohesive and had a softer central area. Pectin (0.50% fb) and MAG (0.25% fb) were able to decrease the crumb textural deterioration of Pandesal with antimicrobial control up to 7 d.

Technological EvaluationAntimicrobial Effects. The results of the evaluation of the technological parameters of the control, antimicrobial-treated Pandesal, and formulations with the selected hydrocolloid and/or emulsifier (Table 5) showed that with incorporation of antimicrobials, reduction in specific volume can be observed in the breads. However, as indicated by the values of the width/height ratio, bread configuration generally did not change significantly (p=0.117). Likewise, no significant difference was also observed between the means of specific volume (p=0.057) and moisture content (p=0.086) for freshly-baked control and the antimicrobial-modified Pandesal.

Figure 1. Sensory intensity1 ratings for freshly-baked (–) and at use-by date (–) Pandesal without and with sequentially incorporated additives: C=control, CA=with 0.30% (flour basis, fb) calcium propionate and 0.10% (fb) potassium sorbate, CAHP50=with 0.50% (fb) pectin, CAHP50EM25=with 0.25% (fb) monoacylglycerol1 Intensity Rating mean values ± standard deviation

Descriptors Graininess (ISO grit): 1=P2000 (3M 101 Q) (smooth); 5=P80 (3M 101 Q) (rough) Hardness: 1=Auto-Gard Super Sponge (hard); 5=Scotch-Brite Light Duty Multi-purpose Sponge (soft) SoftCentralArea: 1=≤10%;5=>90% MechanicalCohesiveness: 1=≤5rolls;5=>40rolls OralCohesiveness 1=≤5sec;5=>20sec


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According to Hasan & Abdolgader (2012), calcium propionate is considered an effective inhibitor for rope bacteria and molds with little or no effect on yeast population. At normal use rates (0.20% fb), calcium propionate has been reported to have minimal or no effect on flavor as well as the leavening activity of yeast (Beuchat & Golden 1989; Lallemand 1996; Pateras 2007). However, Legan (1993) reported a 3-5% volume reduction in laboratory-scale and 5-10% in commercial-scale baking of standard British white loaves after using 0.20% (fb) calcium propionate. Sorbates were also reported to have even greater adverse effects attributed to the decreased leavening activity of yeasts and the dough becoming sticky and difficult to process (Legan 1993). Most preservatives that inhibit bacteria are also capable in inhibiting yeast. Accepted theories on their action suggest inhibition through internal pH depression by directly inhibiting glycolysis enzymes (Guynot et al. 2004). Some practices to alleviate this effect include using relatively acid-resistant yeast, or increasing the amount of yeast in the formulation, or by applying sorbates only topically after baking (Lallemand 1996).

Freshly-baked control Pandesal significantly (p<0.001) had lower pH values relative to additive-modified breads. Dissociation of salts due to hydrolysis in aqueous solutions will produce their respective acids and bases (Whitten et al. 2014). In this study, the dissociation of potassium

sorbate and calcium propionate into weak acids and strong bases might account for the slight increase in pH observed in the antimicrobial-modified breads. Softer crumb of the control was established and had a relatively higher compression rate compared to the antimicrobial-treated samples. As staling progressed, crumb firming was observed through changes in the technological parameters of both treatments that were clearly manifested by the significantly decreasing (p<0.001) compression rates. According to Goesaert et al. (2009), moisture moves from the crumb to crust during storage, and seemingly, within the crumb from gluten to the slowly crystallizing amylopectin. This moisture loss by the crumb to the crust is said to be responsible for the increase in crumb firmness.

For the antimicrobial-treated samples, specific volume was observed to decrease along with storage period. No significant difference was observed among the means of other technological parameters (p=0.117 for width/height ratio, p=0.086 for moisture content, p=0.119 for compression rate, p=0.100 for water activity, p=0.082 for pH) within treatments as storage period increased. The decreasing compression rates as an indicator of bread firming could be attributed in part to the crystallization of amylopectin due to moisture movement within the crumb (Goesaert et al. 2009). Piazza & Masi (1995) stated that staling brings about both crust softening and crumb hardening.

Table 5. Technological parameters of Pandesal with compounded additives.

Bread Day Storage Conditions

Specific Volume (mL/g)

Width/Height Ratio of

Central SliceMoisture (%) Compression

Rate (mm/sec) Water Activity pH

C 0 3.52±0.40 abc 1.60±0.09 abc 24.88±0.93 c 0.083±0.042 b 0.868±0.005 abcde 5.29±0.03 cd

1 30.2±0.3 C 3.66±0.14 a 1.66±0.07 ab 25.18±0.79 bc 0.077±0.018 bcd 0.870±0.001 abcd 5.33±0.02 bc

2 3.43±0.29 abcd 1.71±0.13 a 25.16±0.55 bc 0.057±0.014 defgh 0.871±0.005 abcd 5.30±0.04 cd

3 63.5±1.5% RH 3.59±0.28 ab 1.64±0.16 ab 25.24±1.06 bc 0.067±0.009 bcdefg 0.871±0.004 abcd 5.28±0.06 d

4 [Em]1 [Es]2 3.35±0.17 abcd 1.71±0.18 a 23.67±0.42 d 0.043±0.010 h 0.870±0.004 abcd 5.31±0.04 cd

CA 0 3.41±0.36 abcd 1.71±0.21 a 24.80±0.57 cd 0.068±0.027 bcdef 0.874±0.004 abc 5.40±0.04 a

2 30.7±0.6 C 3.29±0.28 bcde 1.64±0.15 ab 24.97±0.54 c 0.059±0.008 cdefgh 0.874±0.004 ab 5.33±0.03 bc

4 64.3±1.5% RH 3.24±0.32 cde 1.60±0.15 abc 24.97±0.51 c 0.051±0.019 fgh 0.876±0.003 a 5.37±0.06 ab

6 [Em] 3.19±0.32 def 1.64±0.12 ab 24.48±0.96 cd 0.049±0.011 fgh 0.874±0.002 ab 5.40±0.03 a

7 [Em] 3.01±0.20 efg 1.68±0.15 a 24.36±0.64 cd 0.047±0.011 gh 0.872±0.002 abcd 5.38±0.05 a

CAHP50 0 2.83±0.28 g 1.47±0.10 c 25.15±1.44 bc 0.073±0.014 bcde 0.862±0.008 de 5.36±0.03 ab

3 30.7±0.1 C 2.91±0.35 fg 1.53±0.10 bc 25.24±0.54 bc 0.058±0.011 defgh 0.860±0.013 e 5.38±0.04 a

6 61.9±0.6% RH 2.82±0.30 g 1.50±0.08 c 25.07±0.84 c 0.053±0.017 efgh 0.878±0.016 a 5.33±0.03 bc

7 [Em] ndCAHP50EM25 0 2.92±0.14 fg 1.49±0.06 c 26.62±1.19 a 0.118±0.024 a 0.875±0.018 ab 5.33±0.03 bc

3 29.6±0.1 C 2.86±0.27 g 1.49±0.07 c 26.16±0.56 a 0.079±0.007 bc 0.866±0.009 bcde 5.31±0.03 cd

6 73.3±1.9% RH 2.77±0.27 g 1.47±0.07 c 26.43±0.90 a 0.069±0.011 bcdef 0.864±0.006 de 5.29±0.07 cd

8 [Em] 2.89±0.17 fg 1.47±0.06 c 26.09±0.91 ab 0.066±0.008 bcdefg 0.864±0.008 cde 5.23±0.03 e

a,b,c,…,e,f,g Valuesonthesamecolumnfollowedbythesamelettersarenotsignificantlydifferentat5%levelofsignificanceBread: C=control CA=withantimicrobials:0.30%(flourbasis,fb)calciumpropionateand0.10%(fb)potassiumsorbate)

CAHP50=with 0.50% (fb) pectin CAHP50EM25=with 0.25% (fb) monoacylglycerol1 [Em]=end of shelf-life (mold growth)2 [Es]=end of shelf-life (staling)


33

Hydrocolloid Effects. Significant changes (p<0.001) were observed on technological bread parameters such as specific volume, moisture, compression rate, aw and pH upon addition of 0.50% (fb) pectin to the antimicrobial-treated Pandesal. The increase in moisture content of freshly-baked Pandesal along with a decrease in aw observed in the study could be attributed to the reduced amount of free water due to the hydrophilic nature of hydrocolloids (Nussinovitch 1997). Moreover, Trombetta et al. (2005) reported that the nature of a hydrocolloid or protein polymer network and their crosslinking mechanisms, which is likewise applicable in the crumb structure of breads, has been reported to reduce water activity. Hydrocolloids improve water retention in breads when used in small quantities (<1% fb in flour) (Kohajdová et al. 2009) and are also able to modify gluten and starch properties that could delay the retrogradation process (Collar et al. 1999; Bárcenas et al. 2009; Kohajdová et al. 2009). Moisture content of bread plays an important role in crumb firming. Rogers et al. (1988); Xu et al. (1992) and Hug-Iten et al. (2003) found that the moisture content was inversely proportional to the rate of firming. He & Hoseney (1990) similarly reported that the higher the moisture content, the slower the firming rate and the lower the final firmness of bread. Schiraldi & Fessas (2001) proposed that, since water acts as a plasticizer in the bread, greater hardness is yielded when the decrease in the moisture content favors the formation of hydrogen bonds among the starch polymers or between the starch and the proteins. Armero & Collar (1997) proposed that the weakening effect on the starch structure due to hydrocolloid addition promotes better water distribution and retention and a decrease in the crumb resistance. Pectin has also been reported to affect gluten hydration as it is able to induce a decrease in the swelling of gluten and increase its water-binding capacity (Gray & Bemiller 2003; Bárcenas et al. 2009).

Specific volume and width/height ratio of freshly-baked Pandesal were observed to decrease, which was similarly observed by Sun-Waterhouse et al. (2011) after treating wheat breads with pectin at varying levels. It has been reported that the addition of pectin has been known to improve dough strength due to its strong water-binding capacity (Correa et al. 2012), which could negatively affect dough expansion during proofing. Throughout storage, the most obvious trend with hydrocolloid addition could be seen in the significantly decreasing (p<0.001) values for compressibility. Although there was an initial increase in the compression rates, subsequent firming was still observed. Nonetheless, the effect of hydrocolloid addition on decreasing the aw could possibly help explain the added effect in the extension of the microbiological shelf-life of Pandesal by 1 d.

Emulsifier Effects. Addition of MAG at 0.25% (fb) in Pandesal with 0.50% (fb) pectin and antimicrobials yielded significant increases (p<0.001) in the moisture content, compression rate and aw of freshly-baked breads along with delayed staling (Table 5). Incorporation of 0.25% (fb) MAG was able to improve bread specific volume, although the changes were not significant (p=0.162). Emulsifiers are generally known to improve gas cell retention through strengthening the gluten network (Carr et al. 1992; Gan et al. 1995). The emulsifier MAG has been found to improve bread crumb structure and volume through the stabilization of the liquid lamellae which separate gas cells in the dough (Carr et al. 1992; Gómez et al. 2004). Junge et al. (1981) stated however that some emulsifiers such as MAG do not affect the amount of air occluded during mixing, but rather result to a higher number of smaller cells that may be formed and stabilized. This resulting fine crumb grain can be attributed to increased air incorporation during dough mixing, to smaller cells formed during mixing, or to a combination of both (Pareyt et al. 2011).

Incorporation of 0.25% (fb) MAG also significantly improved (p<0.001) water retention and crumb softness than the reference Pandesal with 0.50% (fb) pectin and antimicrobials (Table 5). The crumb softening effect of MAG has also been previously documented (Stampfli & Nersten 1995; Gómez et al. 2004; Sawa et al. 2009), which is attributed to their interaction with starch during baking. This interaction with starch granules decreases their ability to absorb water and swell, creating a softer crumb structure (Krog 1981; Collar et al. 1999). Several bread staling studies have reported an inverse relationship between the rate of firming and moisture content (Rogers et al. 1988; He & Hoseney 1990; Xu et al. 1992; Hug-Iten et al. 2003). Breads with 0.25% (fb) MAG exhibited moisture content that was significantly higher (p<0.001) among other treatments which could account for their longer shelf-life. The adsorption of emulsifiers onto starch granule surfaces as well as complex formation was believed to prevent starch from taking up water released from gluten during bread aging (Krog 1981; Rao et al. 1992). Perhaps this moisture barrier mechanism of emulsifiers was also responsible for the observed extension of microbiological shelf-life of Pandesal by 1 d.

Microbiological AnalysisTable 6 shows that freshly-baked control Pandesal already have YMCs of about 4.0 log cfu/g sample. With the sequential and cumulative addition of antimicrobials (0.30% fb calcium propionate, 0.10% fb potassium sorbate), hydrocolloid (0.50% fb pectin), and emulsifier (0.25% fb MAG), the initial microbial load was decreased by about 2 log cycles. Control and additive-modified Pandesal tend to have YMC at about 4.5-5.0 log cfu/sample at their use-by dates. With or without additives, it was noted that the onset


34

of mold growth in Pandesal was observed when the YMC approaches values of about 5 log cfu/g bread.

Breads in general were reported to typically have a shelf-life of 2 d under ambient conditions by the Office of Technology Assessment of the United States (OTA 1979). Results of this study confirmed the reports of Panaderos from local micro- to small-scale bakeries that their Pandesal usually deteriorates 2 d after baking at ambient storage based on staling and mold growth. The combined use of antimicrobials calcium propionate (0.30% fb) and potassium sorbate (0.10% fb) have shown to effectively delay mold spoilage of the reference Pandesal. Moreover, this study also showed that the addition of hydrocolloids and emulsifiers did not only retard staling but microbiological growth as well.

CONCLUSIONShelf-life deterioration of the Philippine yeast bread Pandesal can be observed on 2 aspects: microbiological and staling. The study was able to verify the claim of local Panaderos regarding the use-by date of Pandesal under ambient Philippine storage conditions of 2-3 d without the amendment of additives. The combined use of calcium propionate (0.30% fb) and potassium sorbate (0.10% fb) was able to extend the microbiological shelf-life by an additional 2 d but staling still manifested through textural crumb firming. The use of breadcrumbs was observed to possibly mask the perception of crust staling in stored Pandesal. Intensity profiles from descriptive analysis showed that freshly-baked Pandesal has a grainy crust

and a very chewy and cohesive crumb with a very soft central area. As staling progressed, sensory profile of Pandesal at the use-by date indicated breads that still have a grainy crust but with a relatively firmer and less chewy crumb. The hydrocolloid pectin at 0.50% (fb) and emulsifier MAG at 0.25% (fb) were found to effectively delay the staling process in Pandesal. Mold control was also observed as pectin and MAG incorporation was able to further extend microbiological shelf-life each by 1 d. Overall, the established complete combination of additives extended the use-by date of Pandesal from 3 d to a total of 7 d.

Sensory evaluation methods, based on acceptability tests and descriptive analysis, were shown to be a very important tool in this study in determining the shelf-life of Pandesal. The appreciation of sensory evaluation as a means to evaluate the shelf-life of breads should still be verified in conjunction with more objective technological methods that include state-of-the-art equipment and techniques in the evaluation of bread. Likewise, given simple and appropriate terminologies associated with sensory evaluation, bakery personnel and bread consumers would have a better understanding of data generated from shelf-life studies.

ACKNOWLEDGEMENTSThe authors would like to express their gratitude to the Department of Science and Technology – National Capital Region (DOST-NCR) for funding this project. The authors would likewise acknowledge the University Food Service, UP Diliman, Quezon City for the assistance in the preparation of Pandesal. Due credit is also given to Ms. Alpha Grace Legaspi for extending their help in the conduct of the study.

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C0 3.91±0.80 b

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CA0 2.18±0.17 c

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a,b,c Values on the same column followed by the same letters are not significantlydifferentat5%levelofsignificanceBread: C=control

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Staling Control in Philippine Yeast Bread (Pandesal) …philjournalsci.dost.gov.ph/images/pdf/pjs_pdf/vol145no1/...Pandesal use-by date to a total of 7 d. INTRODUCTION Pandesal or

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