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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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2014-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| 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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| author | Hussein Ahmed M.S. Shaheen Mohamed S. Abdel-Kalek Hanan H. El-Nor S.A.H. Abo |
| author_facet | Hussein Ahmed M.S. Shaheen Mohamed S. Abdel-Kalek Hanan H. El-Nor S.A.H. Abo |
| author_sort | Hussein Ahmed M.S. |
| collection | DOAJ |
| description | 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 rheological parameters, baking performance, staling rate and sensory properties of the pie were investigated. Volatile aroma compounds were anal-ysed with GC and GC/ MS, and antioxidant activity was evaluated by DPPH and β-carotene assays. The incorporation of yoghurt and some aromatic plants in the pie improved protein, fat, fibre, ash, and minerals contents and allowed achieving about 19% reduction in calories. Sensory evaluation of pie containing the mixture of aromatic plants showed its superior sensory quality. In addition, it could be concluded that aromatic plants were able to inhibit the growth of yeast, mould and bacteria and to prolong the storage periods of pie compared with the control. |
| format | Article |
| id | doaj-art-93fe91f5475e4ccdaa7fff356254bbbe |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2014-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-93fe91f5475e4ccdaa7fff356254bbbe2025-02-02T20:09:12ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072014-12-0164425326510.2478/pjfns-2013-0010pjfns-2013-0010Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial ActivitiesHussein Ahmed M.S.0Shaheen Mohamed S.1Abdel-Kalek Hanan H.2El-Nor S.A.H. Abo3Food Technology Dept., National Research Centre, Dokki, 12311, Giza, EgyptFlavor and Aromatic Dept., National Research Centre, Dokki, 12311, Giza, EgyptAtomic Energy Authority, National Centre for Radiation Research and Technology, Cairo, EgyptDairy Science Dept., National Research Centre, Dokki, 12311, Giza, EgyptAromatic 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 rheological parameters, baking performance, staling rate and sensory properties of the pie were investigated. Volatile aroma compounds were anal-ysed with GC and GC/ MS, and antioxidant activity was evaluated by DPPH and β-carotene assays. The incorporation of yoghurt and some aromatic plants in the pie improved protein, fat, fibre, ash, and minerals contents and allowed achieving about 19% reduction in calories. Sensory evaluation of pie containing the mixture of aromatic plants showed its superior sensory quality. In addition, it could be concluded that aromatic plants were able to inhibit the growth of yeast, mould and bacteria and to prolong the storage periods of pie compared with the control.http://www.degruyter.com/view/j/pjfns.2013.64.issue-4/pjfns-2013-0010/pjfns-2013-0010.xml?format=INTlow caloriebakerypiearomatic plantsrheologicalsensory propertiesgas chromatographyantioxidant activityantimicrobial activity |
| spellingShingle | Hussein Ahmed M.S. Shaheen Mohamed S. Abdel-Kalek Hanan H. El-Nor S.A.H. Abo Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities Polish Journal of Food and Nutrition Sciences low calorie bakery pie aromatic plants rheological sensory properties gas chromatography antioxidant activity antimicrobial activity |
| title | Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities |
| title_full | Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities |
| title_fullStr | Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities |
| title_full_unstemmed | Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities |
| title_short | Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities |
| title_sort | production of low calorie bakery product with pleasant flavour antioxidant and antimicrobial activities |
| topic | low calorie bakery pie aromatic plants rheological sensory properties gas chromatography antioxidant activity antimicrobial activity |
| url | http://www.degruyter.com/view/j/pjfns.2013.64.issue-4/pjfns-2013-0010/pjfns-2013-0010.xml?format=INT |
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