THE EFFECT OF THYMUS VULGARIS ESSENTIAL OIL ADDITION ON SOME QUALITY AND MICROBIAL PROPERTIES OF SESAME BLENDS (HALWA-ARDEH) DURING STORAGE TIME

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.

AZIMI M.; AKHAVAN H.R.; RADI M.

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:2017 | Volume:14 | Issue:68 Page(s): 281-292

Download Full-Text

Persian Verion

View:

1,179

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF THYMUS VULGARIS ESSENTIAL OIL ADDITION ON SOME QUALITY AND MICROBIAL PROPERTIES OF SESAME BLENDS (HALWA-ARDEH) DURING STORAGE TIME

Author(s)

AZIMI M. | AKHAVAN H.R. | RADI M. | Issue Writer Certificate

Keywords

HALWA-ARDEHQ1

THYMUS VULGARIS ESSENCEQ1

ANTIOXIDANTQ2

ANTIMICROBIALQ2

Abstract

Despite the presence of natural ANTIOXIDANT the HALWA-ARDEH oxidative stability can be affected by storage condition. The use of thyme essential oils (0.05 and 0.1%) and BHT and their impact on the chemical (acidity, peroxide value and thiobarbituric acid number), sensory and microbiological characteristics of HALWA-ARDEH during the 2 months storage at 4 and 25oC compared to control samples were evaluated.Based on the results, the oxidative stability of HALWA-ARDEH samples containing BHT were higher than samples containing essential oil during storage at 4oC, but the peroxide and thiobarbituric values of samples containing essential oil at 25oC were lower than samples containing BHT. In both storage temperatures, the antifungal activity of essential oil was more than BHT. Also, the panelists were evaluated the sensory characteristics of samples in terms of aroma, taste, color, texture and overall acceptance. The results showed that except for the color, other sensory scores were decreased during storage at both temperatures. The sensory scores of the sample containing 1.0% thyme essential oil were significantly lower than others, and no significant differences were observed among other treatments. In general it can be stated that the addition of thyme essential oil up to 0.05% to HALWA-ARDEH improves ANTIOXIDANT and ANTIMICROBIAL properties of samples, and in order to creating diversify of the HALWA-ARDEH can be used in its formulations.

Cites

No record.

References

No record.

Cite

APA: Copy

AZIMI, M., AKHAVAN, H.R., & RADI, M.. (2017). THE EFFECT OF THYMUS VULGARIS ESSENTIAL OIL ADDITION ON SOME QUALITY AND MICROBIAL PROPERTIES OF SESAME BLENDS (HALWA-ARDEH) DURING STORAGE TIME. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(68), 281-292. SID. https://sid.ir/paper/72338/en

Vancouver: Copy

AZIMI M., AKHAVAN H.R., RADI M.. THE EFFECT OF THYMUS VULGARIS ESSENTIAL OIL ADDITION ON SOME QUALITY AND MICROBIAL PROPERTIES OF SESAME BLENDS (HALWA-ARDEH) DURING STORAGE TIME. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(68):281-292. Available from: https://sid.ir/paper/72338/en

IEEE: Copy

M. AZIMI, H.R. AKHAVAN, and M. RADI, “THE EFFECT OF THYMUS VULGARIS ESSENTIAL OIL ADDITION ON SOME QUALITY AND MICROBIAL PROPERTIES OF SESAME BLENDS (HALWA-ARDEH) DURING STORAGE TIME,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 68, pp. 281–292, 2017, [Online]. Available: https://sid.ir/paper/72338/en

Related Journal Papers