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

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.

CITATIONS (3):

Effect of roasted buckwheat flour and hull enrichment on the sensory qualities, acceptance and safety of innovative mixed rye/wheat and wheat bakery products
Małgorzata Wronkowska, Henryk Zieliński, Beata Szmatowicz, Anita Ostaszyk, Grzegorz Lamparski, Anna Majkowska
Journal of Food Processing and Preservation

CrossRef

Characterization of the quality of novel rye-buckwheat ginger cakes by chemical markers and antioxidant capacity
Małgorzata Przygodzka, Henryk Zieliński
Chemical Papers

CrossRef

The Apiaceae: Ethnomedicinal family as source for industrial uses
Bouchra Sayed-Ahmad, Thierry Talou, Zeinab Saad, Akram Hijazi, Othmane Merah
Industrial Crops and Products

CrossRef

Submit your paper

News

Instructions for Authors

Archive

Send by email

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review

PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHANGES OCCURRING IN TVAROG WRAPPED IN ECO LEAN AND VACUUM PACKED DURING REFRIGERATED STORAGE

SENSORY QUALITY OF NEW PROBIOTIC BEVERAGES BASED ON CHEESE WHEY AND SOY PREPARATION

OXIDATION OF LIPIDS IN FOOD

POSSIBILITY OF PARTIAL REPLACEMENT OF FAT BY INULINE IN COOKIES IN ORDER TO DECREASE THEIR CALORIC VALUE

Indexes

Keywords index

Topics index

Authors index

eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.