کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585484 | 1492039 | 2018 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on quality and shelf life of bread
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
The effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on preparation, characteristics and shelf life of bread was investigated. It was found that lavender and melissa waste, generated yearly in large amounts, were rich on polyphenols (especially rosmarinic acid) and aroma compounds, and exhibited high antioxidant and antimicrobial activity. The bread with 2.5% lavender waste was characterized with the highest loaf volume and loaf specific volume. The total dietary fiber increased three times and the polyphenols and flavonoids increased more than four times for breads with added 5% lavender and melissa waste, compared to control sample. The breads with 2.5% and 5% added lavender waste had increased shelf life (up to 96â¯h) compared to control, and no fungal or bacterial spoilage was observed during storage at 22â¯Â°C, 30â¯Â°C and 37â¯Â°C for four days. The sensory evaluation demonstrated that the consumers preferred mainly bread with 2.5% lavender waste.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 253, 1 July 2018, Pages 13-21
Journal: Food Chemistry - Volume 253, 1 July 2018, Pages 13-21
نویسندگان
Ivelina Vasileva, Rositsa Denkova, Rosen Chochkov, Desislava Teneva, Zapryana Denkova, Tzvetelin Dessev, Petko Denev, Anton Slavov,