Abstract
In this article, the effect of commonly used ingredients in muffins (sugar, glycerol, potassium sorbate, acidic agent, salt), with and without ethanol surface spraying and pasteurization on the shelf life, was examined. Citric acid, sodium diacetate, and tartaric acid were used as acidic agents. The investigation was based on a statistical design of experiments. Using simple first order factorial designs, reliable models were constructed revealing the effects of the selected ingredients, and their interactions on the shelf life. The effectiveness of preservation ranked high to low as: (combination of citric acid, potassium sorbate, ethanol, and pasteurization), (combination of citric acid, potassium sorbate, and ethanol), (combination of citric acid and potassium sorbate), (combination of sodium diacetate and potassium sorbate), (combination of tartaric acid and potassium sorbate).
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