The Effect of Selected Chemical Preservatives and Starter Cultures on the Sensory Characteristics and Shelf Life of Rice Injera

Volume: 8, Issue: 1, Pages: 1 - 7
Published: Jan 1, 2018
Abstract
Injera is yeast-risen flat bread with a unique, slightly spongy texture. It is a national staple in Ethiopia that is eaten daily in virtually every household. Rice injera has a very short life (2-3 days) at room temperature and essentially spoils due to mould growth. The use of weak organic acid as preservative is allowed in acidic foods, primarily as mould inhibitors. In this study, the effects of chemical preservatives: benzoic acid, sodium...
Paper Details
Title
The Effect of Selected Chemical Preservatives and Starter Cultures on the Sensory Characteristics and Shelf Life of Rice Injera
Published Date
Jan 1, 2018
Volume
8
Issue
1
Pages
1 - 7
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