Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated Dough

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YOUSEFI A.R.; Seyfi Hachesou J.; Sheikhloie Bonab H.; HATAMI M.

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Journal: JOURNAL OF FOOD HYGIENE Year:2018 | Volume:8 | Issue:1 (29) Page(s): 11-23

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Title

Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated Dough

Author(s)

YOUSEFI A.R. | Seyfi Hachesou J. | Sheikhloie Bonab H. | HATAMI M. | Issue Writer Certificate

Keywords

Golpar essential oilQ1

DoughQ1

Yeast and moldQ2

AntimicrobialQ1

Starter cultureQ1

Abstract

Nowadays, many studies have been conducted to substitute the chemical preservatives with naturally occurring compounds, including plant essential oils. In this research, Golpar essential oil was added to Dough samples at concentrations of 0 (control), 100, 250, 500 and 1000  l/l and after packaging, were stored at refrigerator for 40 days. The samples were subjected to microbial (enumeration of yeasts and molds, yoghurt starter bacteria and coliforms), chemical (acidity, pH, fat and solids-non-fat) as well as sensory characteristics (taste and odor) assays. Results showed that with the increasing of the essence concentration, the populations of Yeast and mold were reduced (P<0. 05), however, the effect of Golpar essential oil on starter bacteria was insignificant. The number of starter bacteria increased towards day 10, followed by a decrease until the end of storage time. Although during the storage period, acidity and pH were increased and decreased, respectively, the effect of essential oil on fat content and solids-non-fat was not significant. Sensory evaluations in terms of taste and odor revealed that the treated samples had significant (p< 0. 05) difference in comparison with control groups. Besides, the samples containing 250 μ l/l gained the highest score. It was concluded that Golpar essential oil can be efficiently used in Dough formula as a good natural preservative and flavoring agent.

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APA: Copy

YOUSEFI, A.R., Seyfi Hachesou, J., Sheikhloie Bonab, H., & HATAMI, M.. (2018). Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated Dough. JOURNAL OF FOOD HYGIENE, 8(1 (29) ), 11-23. SID. https://sid.ir/paper/222855/en

Vancouver: Copy

YOUSEFI A.R., Seyfi Hachesou J., Sheikhloie Bonab H., HATAMI M.. Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated Dough. JOURNAL OF FOOD HYGIENE[Internet]. 2018;8(1 (29) ):11-23. Available from: https://sid.ir/paper/222855/en

IEEE: Copy

A.R. YOUSEFI, J. Seyfi Hachesou, H. Sheikhloie Bonab, and M. HATAMI, “Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated Dough,” JOURNAL OF FOOD HYGIENE, vol. 8, no. 1 (29) , pp. 11–23, 2018, [Online]. Available: https://sid.ir/paper/222855/en

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