Table 5. Avrami exponent, rate constant and time constant of loaf bread with lactic acid bacteria cultured and cinnamon extract
| Samples1) | Avrami exponent(n)2) | Rate constant (h)(k)3) | Time constant(1/k) |
| Control | 1.8109 | 0.0127 | 78.74 |
| CE0 | 1.5304 | 0.0307 | 32.57 |
| CE25 | 1.2988 | 0.0263 | 38.02 |
| CE50 | 1.2316 | 0.0096 | 104.17 |
| CE75 | 1.2768 | 0.0296 | 33.78 |
| CE100 | 1.1097 | 0.0147 | 68.03 |
1)Control, water 700 g; CE0, water 670 g+lactic acid bacteria cultured 30 g; CE25, water 670 g+lactic acid bacteria cultured 22.5 g+cinnamon extract 7.5 g; CE50, water 670 g+lactic acid bacteria cultured 15 g+cinnamon extract 15 g; CE75, water 670 g+lactic acid bacteria cultured 7.5 g+cinnamon extract 22.5 g; CE100, water 670 g+cinnamon extract 30 g.
2)Values obtained from slop of plot log{-ln(EL-Et)/(EL-E0)} vs log t.
3)Values obtained from slop of plot -ln(EL-Et) vs time.