DEVELOPMENT OF SHELF STABLE IRANIAN BARBARI BREADS USING HURDLE TECHNOLOGY

Abstract

Barbari is one of the common flat breads in Iran which has short shelf life as other flat breads. Hurdle technology has been recently developed to produce the safe, shelf stable, nutritious, delicious and economical foods. It advocates the intelligent use of combinations of different preservation factors or techniques (hurdles) in order to achieve multi-target, mild but reliable preservation effects. In this investigation the effects of polyol (glycerol at 1 and 5% flour basis), emulsifier (distilled monoglyceride at 0.3 and 0.7% flour basis), hydrocolloid (xanthan at 0.3 and 0.7% flour basis), and packaging (two different materials consist of one monolayer and double layer packages) on shelf life and quality of Iranian Barbari bread were evaluated as hurdle techniques in different levels. The effects of selected levels on quality characteristics of the bread showed higher quality in specific volume, water activity, hardness, moisture, organoleptic properties and shelf life of the Barbari bread. The quality and shelf life improved by combining addition of these hurdles (propylene glycol at 5%, sodium stearoyl lactylate at 0.7%, guar at 0.7% and double layer package) than individual addition of them. Hurdle treatment significantly decreased water activity and hardness of fresh Barbari breads. Specific volume of fresh breads was not affected by Hurdle treatment, while it significantly increased the moisture content of the bread. Evaluation of crumb hardness and moisture indicated that hurdle technology were able to diminish the bread staling. Acceptability of the breads, as indicated by panelists, was found to be higher than control bread. Results showed that hurdle technology can present the greatest effect on quality and shelf life of Iranian Barbari bread.