دراسة التأثير التآزري لكل من زيت النعناع و بروتين الترمس الحلو في الصفات النوعية للكيك المصنع مختبريا

الملخص EN

The present study aimed to statement synergistic effect of each of peppermint oil peppermint and protein thermos sweet Lupinusallbus at different rates in the physical properties of oxide , sensory and microbial Cake factory laboratory.

The results showed that Maamettein A2 , A3 replacement ratio of 5% , 10% was significantly higher "in size,sensory properties and general acceptance.

Significant differences were found at the level of significant (p <0.05) between A2 , A3 with other treatments.

As regards the impact of the oil in prolong the duration Alkoznip has been Conducting microbial tests has been observed that the number of yeasts reached the highest value in the two treatments A1,A2 and the least in the A6 when cake is storeat 24c for 3 day , also showed that the highest yeast number was in treatment A1and the least in A6 of the cake stored at 28c for 8 days .

otherwise the growth of bacteria and molds didn’t appear in all treatments except in A1 (control), we are noticed g+ bacteriaafter 3days store at 37c, and didn’t appear after stored 14 days at the same degree because the presence of oil .

the results show that the addition of peppermint oil and variably led to the revitalization of microbial growth in all transactions except the transaction A1.Control.

So oil is Mint flavoring substance and discouraging revive microscopic (bacteria and molds) in that one store in Cake 24-37 m for a period of 14 days.

Lupine flour is also supported by the material they contain a high proportion of protein and carbohydrates and there for they could get a product high in protein and with good flavor