INVESTIGATION OF THE EFFECT OF ALOE VERA POWDER ON THE PROPERTIES OF BARBARI BREAD DURING STORAGE

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NASEHI B.; RAZAVI S.M.A.; GHODSI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Journal of food science and technology Year:2016 | Volume:13 | Issue:51 Page(s): 195-203

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Title

INVESTIGATION OF THE EFFECT OF ALOE VERA POWDER ON THE PROPERTIES OF BARBARI BREAD DURING STORAGE

Author(s)

NASEHI B. | RAZAVI S.M.A. | GHODSI M. | Issue Writer Certificate

Keywords

IRANIAN BREADQ2

STALINGQ1

MEDICINAL PLANTSQ2

Abstract

Bread is the main source of a large part of the energy, protein, minerals and vitamins required by humans. Aloe Vera is one of the oldest MEDICINAL PLANTS that beside of fiber, minerals, vitamins, amino acids and natural sugars, have antimicrobial agents, anti-inflammatory and antioxidant Therefore, its use helpful for the prevention and treatment of Alzheimer's, heart disease, digestive problems. This study examined the effect of addition of aloe vera powder in quantities of 1, 3, 6 and 9% (w/w based on flour) on the quality of Barberi bread, as well as changes in microbial, texture, color and water absorption properties of bread within 72 hours in order to produce the functional bread. The results showed that the adding of aloe vera powder, causing controlling the activity of microorganisms and mold and yeast, increase swelling power and reduce STALING the bread. However, volume, brightness, Points smell, taste and the ability to chewing has declined. In general, investigation of breads characteristics in this study showed that the adding powder of aloe vera until 1%, causing improve the quality of shelf life and increase the healthly value of Barbari breads that is produced.

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APA: Copy

NASEHI, B., RAZAVI, S.M.A., & GHODSI, M.. (2016). INVESTIGATION OF THE EFFECT OF ALOE VERA POWDER ON THE PROPERTIES OF BARBARI BREAD DURING STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(51), 195-203. SID. https://sid.ir/paper/71782/en

Vancouver: Copy

NASEHI B., RAZAVI S.M.A., GHODSI M.. INVESTIGATION OF THE EFFECT OF ALOE VERA POWDER ON THE PROPERTIES OF BARBARI BREAD DURING STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(51):195-203. Available from: https://sid.ir/paper/71782/en

IEEE: Copy

B. NASEHI, S.M.A. RAZAVI, and M. GHODSI, “INVESTIGATION OF THE EFFECT OF ALOE VERA POWDER ON THE PROPERTIES OF BARBARI BREAD DURING STORAGE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 51, pp. 195–203, 2016, [Online]. Available: https://sid.ir/paper/71782/en

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