Effect of Adding Pomeogrant Peel Essential Oil on the Microbiological, Antioxidant and Sensory Properties of Toast Bread
محورهای موضوعی : Food and Health
Shima Shahhosseini
1
,
Fatemeh Hosseinmardi
2
,
Alireza Rahman
3
1 - Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2 - Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
3 - Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
کلید واژه: Pomegranate peel, Essential oil, Toast bread, Functional bread, Antioxidant, Microbial.,
چکیده مقاله :
Adding plant essential oils to food products has become popular among producers, industrialists, and the general public due to their antioxidant compounds and the enhancement of health benefits of foods. In present study, the effect of adding pomegranate peel essential oil in amounts of 0.8, 0.6, 0.3, and 1% to toast bread on its physicochemical, antioxidant, sensory, and microbial properties was investigated over 10 days (first, fifth, and tenth days of production). The evaluation of physicochemical and antioxidant properties showed that the treatments containing pomegranate peel essential oil had higher moisture content, total phenol content, and antioxidant properties than the control treatment, and their pH and total microbial count were lower than the control. Regarding sensory characteristics, the treatment containing 0.6% pomegranate peel essential oil received the highest and the control sample received the lowest scores for taste, odor, texture, and overall acceptance from the tasters. Also, increasing the storage time reduced the moisture content, total phenol content, and antioxidant properties of the samples and total microbial count and the number of mold and yeast increased. The treatment containing 0.6% essential oil was the superior treatment because it received the highest score from the evaluators, and the treatment containing 1% essential oil was considered the treatment with the highest antioxidant properties and the lowest total microbial count. Adding pomegranate peel essential oil improves the physicochemical and antioxidant properties and reduces the microbial load in toast bread, and this substance can be used as a health-promoting ingredient in foods.
Adding plant essential oils to food products has become popular among producers, industrialists, and the general public due to their antioxidant compounds and the enhancement of health benefits of foods. In present study, the effect of adding pomegranate peel essential oil in amounts of 0.8, 0.6, 0.3, and 1% to toast bread on its physicochemical, antioxidant, sensory, and microbial properties was investigated over 10 days (first, fifth, and tenth days of production). The evaluation of physicochemical and antioxidant properties showed that the treatments containing pomegranate peel essential oil had higher moisture content, total phenol content, and antioxidant properties than the control treatment, and their pH and total microbial count were lower than the control. Regarding sensory characteristics, the treatment containing 0.6% pomegranate peel essential oil received the highest and the control sample received the lowest scores for taste, odor, texture, and overall acceptance from the tasters. Also, increasing the storage time reduced the moisture content, total phenol content, and antioxidant properties of the samples and total microbial count and the number of mold and yeast increased. The treatment containing 0.6% essential oil was the superior treatment because it received the highest score from the evaluators, and the treatment containing 1% essential oil was considered the treatment with the highest antioxidant properties and the lowest total microbial count. Adding pomegranate peel essential oil improves the physicochemical and antioxidant properties and reduces the microbial load in toast bread, and this substance can be used as a health-promoting ingredient in foods.
