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MOLD INHIBITION IN TORTILLA BY DIMETHYL FUMARATE
Author(s) -
ISLAM M. N.,
LIRIO M. E.,
DELVALLE F. R.
Publication year - 1984
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1984.tb00684.x
Subject(s) - dimethyl fumarate , propionate , mold , food science , moisture , chemistry , shelf life , polyethylene , polyethylene terephthalate , botany , materials science , biochemistry , organic chemistry , biology , composite material , multiple sclerosis , immunology
Nine batches of tortilla containing 0, 0.05, 0.1., 0.2 and 0.4 g of calcium propionate or dimethyl fumarate per 100 g corn flour were prepared. The tortillas were individually packaged in polyethylene bags, stored at room temperature and observed daily for visible signs of mold growth. Samples from each batch were also subjected to the determination of moisture and water activity. The mold‐free shelf‐lives of tortillas containing calcium propionate ranged from 2–5 days and those of tortillas containing dimethyl fumarate ranged from 2–11 days.