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Evaluation of traditional essential oils as preservative in bakery product

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In recent years, there has been a general trend towards replacing the use of chemical preservative by natural preservative derived from various plants in processed food. This research deals with the use of essential oil as preservative in white bread. The microbial inhibitory effect and sensory acceptance of black pepper oil and kaffir lime oil was examined. Two different concentrations (0.05% and 0.10%), as well as two different application methods, those are: addition of essential oil in the dough and spraying of essential oil on wrapping material in bread were tested. The results were also compared with the synthetic preservative (calcium propionate). The preliminary study revealed that, moisture content and pH were not significantly correlated with microbial growth in this experiment. Generally, both essential oils could inhibit and delay the microbial growth in the bread. Kaffir lime leaf oil proved to inhibit mold growth better than black pepper oil. Spraying of essential oil on wrapping material found to be more effective and higher concentration of essential was gave higher inhibitory effect to microbial growth. From sensory evaluation it can be concluded that the addition of essential oils did not affect the sensory characteristics of bread, such as aroma, taste, aftertaste, appearance and texture. This work demonstrated that, black pepper oil and kaffir lime oil could be used as highly effective as natural preservatives in white bread.

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Availability

B00619

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Available

Detail Information

Series Title

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Call Number

619

Publisher

: Swiss German University., 2009

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Language

English

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Classification

NONE

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Subject(s)

FT

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