Table 5.
Viable counts of bacteria in breads incorporated with Spirulina powder stored at room and refrigeration temperature on different storage periods
| Breads | Storage days Total bacterial count (cfu/g) |
||||||
|---|---|---|---|---|---|---|---|
| Room temperature | Refrigeration temperature | ||||||
| 0 | 2 | 4 | 7 | 2 | 4 | 7 | |
| Control (100% WWF) | 3.1 × 101 | 4.2 × 101 | 6.2 × 102 | 7.6 × 103 | 3.6 × 101 | 5.0 × 101 | 6.1 × 102 |
| Supplementation level (%) WWF: SP | |||||||
| 98: 2 | 2.8 × 101 | 3.7 × 101 | 5.6 × 102 | 7.2 × 103 | 3.3 × 101 | 4.6 × 101 | 5.8 × 102 |
| 96: 4 | 2.6 × 101 | 3.5 × 101 | 5.1 × 102 | 6.9 × 103 | 2.9 × 101 | 4.4 × 101 | 5.6 × 102 |
| 94: 6 | 2.4 × 101 | 3.2 × 101 | 4.9 × 102 | 6.9 × 103 | 2.9 × 101 | 3.9 × 101 | 5.4 × 102 |
WWF whole wheat flour, cfu colony forming unit