Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated Dough
Nowadays, many studies have been conducted to substitute the chemical preservatives with naturally occurring compounds, including plant essential oils. In this research, Golpar essential oil was added to Dough samples at concentrations of 0 (control), 100, 250, 500 and 1000 ml/l and after packaging,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2018-04-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_539257_701d9cc010206b3741940f9b9079d0c9.pdf |
| Summary: | Nowadays, many studies have been conducted to substitute the chemical preservatives with naturally occurring compounds, including plant essential oils. In this research, Golpar essential oil was added to Dough samples at concentrations of 0 (control), 100, 250, 500 and 1000 ml/l and after packaging, were stored at refrigerator for 40 days. The samples were subjected to microbial (enumeration of yeasts and molds, yoghurt starter bacteria and coliforms), chemical (acidity, pH, fat and solids-non-fat) as well as sensory characteristics (taste and odor) assays. Results showed that with the increasing of the essence concentration, the populations of yeast and mold were reduced (P |
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| ISSN: | 2228-7647 2476-6968 |