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Inhibitory Effect of Garlic (Allium sativum L.) Against Bread Mold and Its Influence on the Quality of Yeast-Leavened Bread

Melogen B. Bandalan 1 and Roberta D. Lauzon 2
1. Eastern Samar State University-Salcedo Campus, College of Agriculture and Allied Sciences, Eastern Samar, Philippines
2. Visayas State University, Food Science and Technology, Baybay City, Leyte, Philippines
Abstract—Bread spoilage contributes to the food waste problem in the Philippines. This study was conducted to optimize the levels of garlic, sugar and fermentation time of yeast-leavened bread; determine its sensory quality, physico-chemical properties and microbial quality; isolate mold responsible for the bread spoilage; characterize the isolate and assess the inhibitory potential of garlic against the pure culture. Three levels of garlic (1.5%, 2.5% & 3.5% (w/w), sugar (15%, 20% & 25%) and fermentation time (120, 180 & 240 minutes) were the variables considered in the optimization. The optimum combination of the bread is at 3.2% w/w garlic, 19.0% sugar and 125 minutes fermentation time. Significant changes (p≥0.05) on the pH from 6.17 to 5.73 and moisture content from 41.24% to 40.33% were observed on the optimum treatment during storage. Higher microbial load was noted in the control sample (5.7x105CFU/g & 4.5x105 CFU/g for Total Plate Count, & Yeast and Mold Count, respectively), in the 8th day as compared to the optimum with 6.0x102CFU/g and 2.5x103CFU/g. The mold responsible for the spoilage of the bread was identified to be Penicillium sp. The widest zone of inhibition (7mm) was observed at 3.5% garlic level. 
 
Index Terms—bread, garlic, inhibition, fermentation, sugar

Cite: Melogen B. Bandalan and Roberta D. Lauzon, "Inhibitory Effect of Garlic (Allium sativum L.) Against Bread Mold and Its Influence on the Quality of Yeast-Leavened Bread," International Journal of Food Engineering, Vol. 4, No. 4, pp. 256-262, December 2018. doi: 10.18178/ijfe.4.4.256-262

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