Evaluation of physicochemical and sensory properties of the dough samples containing essential oil of Pistacia Atlantica during shelf-life

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AHMADI S.M.; MOSLEHISHAD M.

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2020 | Volume:7 | Issue:1 Page(s): 50-61

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Title

Evaluation of physicochemical and sensory properties of the dough samples containing essential oil of Pistacia Atlantica during shelf-life

Author(s)

AHMADI S.M. | MOSLEHISHAD M. | Issue Writer Certificate

Keywords

DoughQ1

Essential oil of Pistacia atlanticaQ1

Physico chemical characteristicsQ1

Sensory evaluationQ1

Microbial propertiesQ1

Abstract

Pistacia atlantica subsp. kurdica is one of the varieties of herbs with the anti-microbial activity which can also play an important role in Dough's flavor. The purpose of this study was to evaluate sensory propertices of samples containing Essential oil of Pistacia atlantica and also microbial and physicochemical characteristics of the Dogh samples containing microorganisms and Essential oil of Pistacia atlantica in comparison with control samples in two temperatures. Dogh samples were inoculated with essential oil with the density of 1/875 ml and microorganisms (Staphlicoccus Aureus, Escherichia coli, Kluyveromyces matxianus, Penicillum natatum) forming a colony of Approximately and logarithmic unit per ml, also microbial tests, physicochemical characteristics and sensory properties were evaluated in two temperatures 4 and 25 degrees celcius, during 28 days of storing. In terms of acidity and pH of the samples and Sensory evaluation, there is significant difference in the stability properties of the sample with each other and with the control sample (P<0. 05). According to the results, Dogh samples containing essential oil showed antimicrobial activity against inoculated microorganisms, therefore pH reduction and acidity increase were significantly lower in these samples, representing the effect of this essence in preventing Dogh sour during storing days especially in refrigerator temperature. It was also accepted by costumers.

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APA: Copy

AHMADI, S.M., & MOSLEHISHAD, M.. (2020). Evaluation of physicochemical and sensory properties of the dough samples containing essential oil of Pistacia Atlantica during shelf-life. JOURNAL OF FOOD MICROBIOLOGY, 7(1 ), 50-61. SID. https://sid.ir/paper/397124/en

Vancouver: Copy

AHMADI S.M., MOSLEHISHAD M.. Evaluation of physicochemical and sensory properties of the dough samples containing essential oil of Pistacia Atlantica during shelf-life. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2020;7(1 ):50-61. Available from: https://sid.ir/paper/397124/en

IEEE: Copy

S.M. AHMADI, and M. MOSLEHISHAD, “Evaluation of physicochemical and sensory properties of the dough samples containing essential oil of Pistacia Atlantica during shelf-life,” JOURNAL OF FOOD MICROBIOLOGY, vol. 7, no. 1 , pp. 50–61, 2020, [Online]. Available: https://sid.ir/paper/397124/en

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