Abstract
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.
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