The Effect of Active Chitosan Films Containing Bacterial Cellulose Nanofiber and ZnO Nanoparticles on the Shelf Life of Loaf Bread

Table 4

Hardness of the different breads.

Bread		Hardness (g)
Toast	CH-BCNF- ZnO NPCs 0.5%	804 ± 90^i
	CH-BCNF- ZnO NPCs 1%	17.74 ± 0.41^l
	CH-BCNF- ZnO NPCs 2%	1324 ± 64^g
	Control	1350 ± 79^f
Baguette	CH-BCNF- ZnO NPCs 0.5%	6585 ± 489^c
	CH-BCNF- ZnO NPCs 1%	2786 ± 67^d
	CH-BCNF- ZnO NPCs 2%	9272 ± 693^a
	Control	2402 ± 127^e
Sandwich-type	CH-BCNF- ZnO NPCs 0.5%	924 ± 31^h
	CH-BCNF- ZnO NPCs 1%	229 ± 20^k
	CH-BCNF- ZnO NPCs 2%	701 ± 21^i
	Control	7652 ± 574^b

The different letters in each column are significantly different .