EFFECT OF THYMUS KOTSCHYANUS ESSENTIAL OIL ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF DOOGH

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MAHMOUDZADEH F.; QAJARBEIGI P.; MAHMOUDI R.; MOHAMMADPOORASL A.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:55 Page(s): 91-101

Download Full-Text

Persian Verion

View:

2,154

Download:

Cites:

Information Journal Paper

Title

EFFECT OF THYMUS KOTSCHYANUS ESSENTIAL OIL ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF DOOGH

Author(s)

MAHMOUDZADEH F. | QAJARBEIGI P. | MAHMOUDI R. | MOHAMMADPOORASL A. | Issue Writer Certificate

Keywords

THYMUS KOTSCHYANUSQ2

ANTIMICROBIAL ACTIVITYQ1

PHYSICO-CHEMICAL PROPERTIESQ2

Abstract

Chemical preservatives are usually used to reduce or eliminate pathogenic or spoilage microorganisms but their inordinate applications have resulted in toxigenic residuals and adverse effects on consumers, So many researches have been done to substitute the chemicals with naturally occurring compounds, especially plant essential oils.In this study, the chemical compositions of essential THYMUS KOTSCHYANUS were identified with set GC-MS. Then organoleptic properties, microbial and physicochemical quality of Doogh sample prepared with adding different concentration THYMUS KOTSCHYANUS essential oil were investigated during 14 day storage.Results of GC-MS analysis indicated that thymol (51.1%), p-cymene (13.78%) and γ-terpinene (9.03%) comprised the highest amount of this EO. T. kotschyanus EO destroyed E. coli O157:H7 in additive low concentrations to Doogh in same the early days and the MIC that determined by the micro dilution method was 470mg/ml. Based on the results, essential oil doesn’t have significant changes in Doogh PHYSICO-CHEMICAL PROPERTIES excepion total solid that essentail Doogh free comparsion with Doogh contain 100 and 200 ppm make significant changes (p<0.05), the Doogh that contain 50 ppm was accepted by panelist.The addition of this EO has no adverse effect on the physicochemical and organoleptic properties of Doogh, also this EO effective substances could be purified and used as natural antibacterial agent, solely or along with others techniques, to prolong food shelf life.

Cites

A REVIEW ON USING ESSENTIAL OIL OF LABIATAE SPECIES IN FOOD PRODUCTS

References

No record.

Cite

APA: Copy

MAHMOUDZADEH, F., QAJARBEIGI, P., MAHMOUDI, R., & MOHAMMADPOORASL, A.. (2016). EFFECT OF THYMUS KOTSCHYANUS ESSENTIAL OIL ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF DOOGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(55), 91-101. SID. https://sid.ir/paper/71900/en

Vancouver: Copy

MAHMOUDZADEH F., QAJARBEIGI P., MAHMOUDI R., MOHAMMADPOORASL A.. EFFECT OF THYMUS KOTSCHYANUS ESSENTIAL OIL ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF DOOGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(55):91-101. Available from: https://sid.ir/paper/71900/en

IEEE: Copy

F. MAHMOUDZADEH, P. QAJARBEIGI, R. MAHMOUDI, and A. MOHAMMADPOORASL, “EFFECT OF THYMUS KOTSCHYANUS ESSENTIAL OIL ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF DOOGH,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 55, pp. 91–101, 2016, [Online]. Available: https://sid.ir/paper/71900/en

Related Journal Papers