Effect of Turmeric Juice and Peppermint Juice on the Quality of Flatbread Roti
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Abstract
This study aimed to assess the potential of turmeric juice and peppermint juice in the levels of 25 and 50 % (w/w) for producing flatbread roti for decreasing the use of synthetic preservative agents (benzoic acid). The results showed that the qualities (including texture, color values, water activity (aw), and microbiological levels) of turmeric juice and peppermint juice treated flatbread roti, were changed during storage for two days at room temperature. However, both treated flatbread roti could be used as a prototype to decrease the use of benzoic acid for prolonging the product shelf-life based on the microbiological criteria of Thai community roti Sai Mai standard (No. 458/2547), including total viable count, yeasts and molds, Bacillus cereus, Staphylococcus aureus, and Escherichia coli, which the shelf-life did not exceed one day in polypropylene bags.
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References
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