Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities

Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities

Aromatic plants are considered sources of antioxidants, antimicrobial and favouring agents. Four aromatic plants (Thymus vulgaris L., Foeniculum vulgare, Pimpinella anisum L. and Trigonellafoenum-graecum L.) were analysed in the study. Yoghurt was used to produce a low calorie pie. Chemical and rheo...

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Bibliographic Details
Main Authors: Hussein Ahmed M.S., Shaheen Mohamed S., Abdel-Kalek Hanan H., El-Nor S.A.H. Abo
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2014-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
low calorie
bakery
pie
aromatic plants
rheological
sensory properties
gas chromatography
antioxidant activity
antimicrobial activity
Online Access:http://www.degruyter.com/view/j/pjfns.2013.64.issue-4/pjfns-2013-0010/pjfns-2013-0010.xml?format=INT
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