Studies on appliction using for some egyption herbs as improvement in production bakeries

Abstract: In this study, the phenolic extracted from basil leaves, spearmint leaves and fennel seeds as natural anterior were added at concentration 200, 400 and 600 ppm from fat weight using in biscuit production. Biscuit was stored at room temperature for 8 months. Induction peroid was measured by Rancimat apparatus. Total phenolicand phenolic acids compound were determined. Proxide value, acid value, thiobarbituric acid and refractive index were measured during storage. Atnimicrobial activity for phenolic extraction were examined after 8 months. Sensory evaluated was measured directly after baking. The results showed that total phenolic content in basil leaves, spearmint leaves and fennel seeds were 3.97, 1.91 and 1.53 mg/g as caffeic acid equivalents respectively. Five phenolic acids were found in basial leaves and spearmint leaves, while four phenolic acids were found in fennel seeds by using (HPLC). Rancimat results showed that Induction period for phenolic herbs could be ranked as follow: basil leaves > spearmint leaves > fennel seeds. The results elucidated that the best concentration from natural additives as antioxidants activity were 400 and 600 ppm compared with BHT The results revealed that the more concentration of natural antioxidants increased, the moreperoxide value, acid value, thiobarbituric acid and refractive index decreased. Total bacterial count and (yeast & mold) count were decreased with increasing the concentration phenolic additives. Sensory evaluation declared that addition different antioxidants had no significant differences effects were found between control and biscuit samples.
Publication year 2008
Availability location معهد بحوث تكنولوجيا الأغذية-9 شارع الجامعة _جيزة_مصر
Availability number
Organization Name
External authors (outside ARC)
    أيمن عزت محمد1 قسم خبز وعجائن
    نادية محمود عبد المطلب1 معهد بحوث تكنولوجيا الأغذية – مركز البحوث الزراعية – الجيزة – مصر
    نادية حسنى عاصم معهد بحوث تكنولوجيا الأغذية – مركز البحوث الزراعية – الجيزة – مصر
Agris Categories Food composition
AGROVOC
TERMS		 Herbaceous plants.
Proposed Agrovoc Bakeries;
Publication Type Researsh & Applied Activities
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