Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities
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Publication date: 2014-12-31
Pol. J. Food Nutr. Sci. 2014;64(4):253–265
Aromatic plants consider a source of antioxidants, antimicrobial and flavouring. Four aromatic plants (Thymus vulgaris L., Foeniculum vulgare, Pimpinella anisum L. and Trigonella foenum-graecum L.) were in the study. To produce a low calorie reduced pie yoghurt was used. Chemical, rheological, baking performance, staling rate and sensory properties were investigated. Volatile aroma compounds were analyzed with GC and GC/ MS, and antioxidant activity were evaluated by DPPH and β-carotene assays. The incorporation of yoghurt and some aromatic plants in pie improved protein, fat, fiber, ash, and minerals contents and achieved about 19% reduction in calories. Sensory evaluation of pie contained mixture of aromatic plants had superior sensory scores. In addition, it could be concluded that aromatic plants were able to inhibit the growth of yeast, mold and bacteria and prolong the storage periods the storage periods of pie comparing the control.
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