Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated Dough

Subject Areas : Food Science and Technology

A.R.  Yousefi ¹ (Assistance Professor, Department of Chemical Engineering, Faculty of Engineering, University of Bonab, Bonab, Iran)
H.  Sheikhloie Bonab ² (Assistant Professor, Department of Chemistry and Food Science and Technology, Maragheh Branch, Islamic Azad University, Maragheh, Iran)
J.  Seyfi Hachesou ³ (Former M.Sc. student of Food Engineering, Maragheh Branch, Islamic Azad University, Maragheh, Iran)
M.  Hatami ⁴ (Assistance Professor, Department of Polymer Science and Engineering, Faculty of Engineering, University of Bonab, Bonab, Iran)

Received: 2016-12-18 Accepted : 2017-05-24 Published : 2018-04-10

Keywords: Antimicrobial, Starter culture, Dough, Golpar essential oil, Yeast and mold,

Abstract :

Nowadays, many studies have been conducted to substitute the chemical preservatives with naturally occurring compounds, including plant essential oils. In this research, Golpar essential oil was added to Dough samples at concentrations of 0 (control), 100, 250, 500 and 1000 ml/l and after packaging, were stored at refrigerator for 40 days. The samples were subjected to microbial (enumeration of yeasts and molds, yoghurt starter bacteria and coliforms), chemical (acidity, pH, fat and solids-non-fat) as well as sensory characteristics (taste and odor) assays. Results showed that with the increasing of the essence concentration, the populations of yeast and mold were reduced (P<0.05), however, the effect of Golpar essential oil on starter bacteria was insignificant. The number of starter bacteria increased towards day 10, followed by a decrease until the end of storage time. Although during the storage period, acidity and pH were increased and decreased, respectively, the effect of essential oil on fat content and solids-non-fat was not significant. Sensory evaluations in terms of taste and odor revealed that the treated samples had significant (p< 0.05) difference in comparison with control groups. Besides, the samples containing 250 µl/l gained the highest score. It was concluded that Golpar essential oil can be efficiently used in Dough formula as a good natural preservative and flavoring agent.

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