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,...
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Islamic Azad University, Tabriz Branch
2018-04-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
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| Online Access: | http://jfh.iaut.ac.ir/article_539257_701d9cc010206b3741940f9b9079d0c9.pdf |
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doaj-a3336cc5570f484b9fc110177694471e2020-11-25T00:36:13ZfasIslamic Azad University, Tabriz BranchBihdāsht-i Mavādd-i Ghaz̠āyī2228-76472476-69682018-04-0181 (29) بهار1124539257Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated DoughA.R. Yousefi0H. Sheikhloie Bonab1J. Seyfi Hachesou2M. Hatami3Assistance Professor, Department of Chemical Engineering, Faculty of Engineering, University of Bonab, Bonab, IranAssistant Professor, Department of Chemistry and Food Science and Technology, Maragheh Branch, Islamic Azad University, Maragheh, IranFormer M.Sc. student of Food Engineering, Maragheh Branch, Islamic Azad University, Maragheh, IranAssistance Professor, Department of Polymer Science and Engineering, Faculty of Engineering, University of Bonab, Bonab, IranNowadays, 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 (Phttp://jfh.iaut.ac.ir/article_539257_701d9cc010206b3741940f9b9079d0c9.pdfGolpar essential oilDoughYeast and moldAntimicrobialStarter culture |
| collection |
DOAJ |
| language |
fas |
| format |
Article |
| sources |
DOAJ |
| author |
A.R. Yousefi H. Sheikhloie Bonab J. Seyfi Hachesou M. Hatami |
| spellingShingle |
A.R. Yousefi H. Sheikhloie Bonab J. Seyfi Hachesou M. Hatami Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated Dough Bihdāsht-i Mavādd-i Ghaz̠āyī Golpar essential oil Dough Yeast and mold Antimicrobial Starter culture |
| author_facet |
A.R. Yousefi H. Sheikhloie Bonab J. Seyfi Hachesou M. Hatami |
| author_sort |
A.R. Yousefi |
| title |
Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated Dough |
| title_short |
Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated Dough |
| title_full |
Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated Dough |
| title_fullStr |
Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated Dough |
| title_full_unstemmed |
Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated Dough |
| title_sort |
effect of heracleum persicum (golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated dough |
| publisher |
Islamic Azad University, Tabriz Branch |
| series |
Bihdāsht-i Mavādd-i Ghaz̠āyī |
| issn |
2228-7647 2476-6968 |
| publishDate |
2018-04-01 |
| description |
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 |
| topic |
Golpar essential oil Dough Yeast and mold Antimicrobial Starter culture |
| url |
http://jfh.iaut.ac.ir/article_539257_701d9cc010206b3741940f9b9079d0c9.pdf |
| work_keys_str_mv |
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