Evaluation of physicochemical and sensory properties of the dough samples containing essential oil of Pistacia Atlantica during shelf-life

Subject Areas : Food Microbial Contamination

meysameh Ahmadi ¹ , maryam moslehishad ²

1 - 1. Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
2 - 2. Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran.

Received: 2019-05-03 Accepted : 2019-08-04 Published : 2020-03-20

Keywords: physicochemical characteristics, Sensory evaluation, microbial properties, Dough, Essential oil of Pistacia atlantica,

Abstract :

Pistacia Atlantica subsp.kurdica is one of the varieties of herbs with anti-microbial activitiy which can also play an important role in dough's flavor. The purpose of this study was to evaluate the microbial and sensory properties of samples containing essential oil of Pistacia atlantica and also physicochemical characteristics of the Dough samples containing microorganisms and essential oil of Pistacia atlantica in comparison with non-essential oil samples at two temperatures were determind. Dough samples were inoculated with essential oil and microorganisms (Staphlicoccus Aureus, Escherichia coli, Kluyveromyces matxianus, Penicillum natatum) (108 CFU‌mL-1) and also microbial According to the results Dough samples containing essential oil showed a higher reduction of microbial load. Also pH and acidity of the samples showed a significant difference with each other and with the essential oil-free sample (P<0.05). In terms of sensory evaluation there are significant difference in the stability properties of the samples with each other and with the control sample (P<0.05). Also duration of shelf-life of dough, temperature, type of microorganisms in the product and utilization of essential oil effect on number of microorganisms, pH and acidity. Dough samples containing essential oil showed antimicrobial properties against inoculated microorganisms. Therefore, pH reduction and acidity increase were significantly lower in samples containing essential oil and in terms of sensory evaluation; it was also accepted by consumers.