Effect of spoilage-inhibiting essential oils on wholemeal bread quality and safety properties
The aim of this research was to find an alternative to the chemical additives currently used in the bakery products namely calcium propionate. This research focused on the study of the capability of traditional essential oils as spoilage-inhibiting agents in wholemeal bread. The study tested essential oils (cinnamon and eugenol) in various concentrations as well as two application methods (addition in butter and dough). The treated wholemeal breads were examined by physical, chemical and microbial analysis as well as sensory evaluation. In general, cinnamon oil proved to be the most effective agent to inhibit the bacterial and mold growth in the bread samples. Addition of essential oil in the butter was the best method since the oils could be more evenly distributed, hence, resulting in more effective inhibition of microorganism. Higher oil concentration was found to be directly proportional to antimicrobial activities.In the sensory evaluation, the panelists showed high acceptance for bread with addition of essential oil for all attributes tested.
|B00828||(wh)||Available but not for loan - Missing|
No other version available