A FUNCTIONAL BISCUIT PREPARED BY ADDITION OF PHENOLIC EXTRACTS OF MINT (MENTHA SPICATA L.) AND MULBERRY (MORUS INDICA L.) LEAVES

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ARABSHAHI DELOUEE S.; MARDANI GHAHFAROKHI V.; AALAMI M.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2014 | Volume:24 | Issue:3 Page(s): 375-386

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Title

A FUNCTIONAL BISCUIT PREPARED BY ADDITION OF PHENOLIC EXTRACTS OF MINT (MENTHA SPICATA L.) AND MULBERRY (MORUS INDICA L.) LEAVES

Author(s)

ARABSHAHI DELOUEE S. | MARDANI GHAHFAROKHI V. | AALAMI M. | Issue Writer Certificate

Keywords

FUNCTIONAL BISCUITQ2

ANTIOXIDANTQ1

PHENOLIC EXTRACTSQ3

MINTQ1

MULBERRYQ2

LIPID OXIDATIONQ2

Abstract

Natural ANTIOXIDANTs have gained considerable interest in recent years not only for their role in preventing the autoxidation of fat, oils and fat-containing food products, but also for their consumer health benefits. In the present study, PHENOLIC EXTRACTS obtained from the leaves of two plants, namely, MINT (Mentha spicata) and MULBERRY (Morus indica) at three different concentrations (0.5%, 1% and 1.5%; w/w) were used as sources of natural ANTIOXIDANTs in biscuit. Total phenol content of MINT and MULBERRY extract were 130.5 and 158.7 (mg galic acid in gram of extract, respectively). The extract of MINT (1% w/w), and that of MULBERRY (1.5% w/w) were acceptable in terms of sensory attributes and colour characteristics in biscuits. The biscuits containing selected extracts had lower peroxide and thiobarbituric acid-reactive substances (TBARS) values than control (biscuit without addition of any ANTIOXIDANT/extract) during storage of 90 days at room temperature. Biscuits treated with the extracts were well acceptable in terms of sensory parameters during storage period. The ANTIOXIDANT efficiency of the extracts in biscuit was comparable to that of a synthetic ANTIOXIDANT, butylated hydroxyanisole. Therefore, PHENOLIC EXTRACTS of MULBERRY and MINT leaves may be used as natural ANTIOXIDANTs to extend the shelf life of lipid-containing foods such as biscuits.

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APA: Copy

ARABSHAHI DELOUEE, S., MARDANI GHAHFAROKHI, V., & AALAMI, M.. (2014). A FUNCTIONAL BISCUIT PREPARED BY ADDITION OF PHENOLIC EXTRACTS OF MINT (MENTHA SPICATA L.) AND MULBERRY (MORUS INDICA L.) LEAVES. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 24(3), 375-386. SID. https://sid.ir/paper/148632/en

Vancouver: Copy

ARABSHAHI DELOUEE S., MARDANI GHAHFAROKHI V., AALAMI M.. A FUNCTIONAL BISCUIT PREPARED BY ADDITION OF PHENOLIC EXTRACTS OF MINT (MENTHA SPICATA L.) AND MULBERRY (MORUS INDICA L.) LEAVES. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2014;24(3):375-386. Available from: https://sid.ir/paper/148632/en

IEEE: Copy

S. ARABSHAHI DELOUEE, V. MARDANI GHAHFAROKHI, and M. AALAMI, “A FUNCTIONAL BISCUIT PREPARED BY ADDITION OF PHENOLIC EXTRACTS OF MINT (MENTHA SPICATA L.) AND MULBERRY (MORUS INDICA L.) LEAVES,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 24, no. 3, pp. 375–386, 2014, [Online]. Available: https://sid.ir/paper/148632/en

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