Whole grain bread preserved with lemon juice: a comparative study

Abstract

The use of natural substances for the replacement of chemicals in food conservation is a global trend. Thus, the aim of this study was to evaluate the effect of lemon juice on wholemeal bread conservation and determine shelf time. This is a quantitative, laboratory and explanatory study in which three formulas of the dough with the same composition of ingredients were tested. One formula had the addition of lemon juice at the concentration of 1.75%; other with industrial antifungal at 1.0%; and the last formula without any addition. Analysis of fibers, humidity, pH and titratable acidity were performed. Shelf life for all formulations was evaluated by the visual method until the formation of mold colonies for 5 days. The samples showed similarity in the variation in humidity level (32.4 to 37.9) in relation to time, having a reduction at the first moment and then in the increase of F1 and F2, and F3 remained constant. The fiber content of the formulations showed a discrepancy between the contents of the evaluated times. The pH of the three formulas was within the desirable range of 4.0 to 7.0 ensuring good quality for the product according to the technical pattern of baking. The acidity variation between formulas followed a common pattern. Shelf life was similar for formulas containing lemon juice and antifungal solution, however the formula without any addition had the shortest shelf time, confirming the efficiency of lemon in the conservation of wholemeal bread.