Abstract
The lactic acid is an organic acid occurring widely in nature. It is a weak acid, which can be broken down
easily in water and other solvents. It has long been used by the food industry as an additive for
preservation, flavor and acidity. It has pleasant sour taste with little odor, and used for different food
applications such as in syrups, jams, jellies and soft drinks. Lactic acid has been considered to be the safe
for health because it does not give any residual undesirable element in food. In the present study, the
lactic acid obtained from corn cobs (Food waste material) was utilized in different doses and it was found
that the sensory characteristics of the bread was not affected. The storage time (0,24,48,72 and 96 hours)
and different treatments of lactic acid ( 0%,0.1%,0.3%, 0.4%) significantly affected the external characters
like volume, color of crust, symmetry of form, evenness of bake and character of crust of bread, while their
interaction was found to be non-significant for these characteristics. The internal characters like grain,
color of crumb, aroma, taste and texture were affected significantly by storage time and some of these
characters were significantly affected by the doses of lactic acid. The interaction of both of these
parameters was found to be non-significant for the sensory characteristics of bread.
