Effect of ajwainseeds on pan bread quality
Other Title(s)
تأثير نبات الأجوين على جودة خبز القوالب
Joint Authors
Muhammad, Hana Ahmad Rajai
Salam, Yahya Ibrahim
al-Laythi, Ahmad Salamah
Ali, Safa Izzat
Source
Annals of Agricultural Science, Moshtohor
Issue
Vol. 57, Issue 3 (30 Sep. 2019), pp.687-695, 9 p.
Publisher
Banha University Faculty of Agriculture
Publication Date
2019-09-30
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Topics
Abstract EN
The aim of this study was to evaluate the effect of ajwain seeds (TrachyspermumammiL.
) and its essential oil on pan bread quality.
Ajwain seeds yielded 2.8% essential oil.
Thymol (35.80% ) followed by r-cymene (34.76% ) and g-terpinene (19.20% ) were identified as major constituents of the essential oil.
Powder of ajwain was used at 2, 4 and 6% of wheat flour (w/w), while ajwain oil incorporated at 200ml/4g sunflower.
Only replacement level at 6% was unacceptable by consumer panelists.
No significant differences were observed in specific volume and hardness in all tested samples either contained different ajwain powder levels or ajwain essential oil compared with control.
The only observed differences (p<.05) was in specific volume of treatment A4 which containing 4% ajwain powder.
Specific volume of pan bread was ranged between 4.11cm3/g for control bread without any additionC0to 3.89 cm3/g for A4 treatment.
Whereas, hardness values ranged between 7.50 and 7.73N.
for samples C0 and A4, respectively.
Crumb color was significantly affected (p<.05), by increasing replacement level, L* values were decreased while, b* and a* values increased.
These means the darkness gradually increased, and yellowness decreased.
Ajwain seeds power at 2% and 4% exhibited good antimicrobial activity until the seventh day of storage, as also observed for positive control.
While, shelf life of pan bread without any addition C0 was not excessed three days, and five days for AE sample which contain ajwain essential oil.
American Psychological Association (APA)
Muhammad, Hana Ahmad Rajai& Salam, Yahya Ibrahim& al-Laythi, Ahmad Salamah& Ali, Safa Izzat. 2019. Effect of ajwainseeds on pan bread quality. Annals of Agricultural Science, Moshtohor،Vol. 57, no. 3, pp.687-695.
https://search.emarefa.net/detail/BIM-1078573
Modern Language Association (MLA)
Muhammad, Hana Ahmad Rajai…[et al.]. Effect of ajwainseeds on pan bread quality. Annals of Agricultural Science, Moshtohor Vol. 57, no. 3 (2019), pp.687-695.
https://search.emarefa.net/detail/BIM-1078573
American Medical Association (AMA)
Muhammad, Hana Ahmad Rajai& Salam, Yahya Ibrahim& al-Laythi, Ahmad Salamah& Ali, Safa Izzat. Effect of ajwainseeds on pan bread quality. Annals of Agricultural Science, Moshtohor. 2019. Vol. 57, no. 3, pp.687-695.
https://search.emarefa.net/detail/BIM-1078573
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1078573