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.

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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.