The effect of using the bamboo leaf and Oregano (Mentha logifolia L. ) essential oil on acrylamide content and qualitative characteristics in Zwieback

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Abasian Rad A.H.; SALEHIFAR M.; MOSTAGHIM T.

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Journal: Journal of Food Technology and Nutrition Year:2021 | Volume:18 | Issue:2 (70) Page(s): 61-74

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Title

The effect of using the bamboo leaf and Oregano (Mentha logifolia L. ) essential oil on acrylamide content and qualitative characteristics in Zwieback

Author(s)

Abasian Rad A.H. | SALEHIFAR M. | MOSTAGHIM T. | Issue Writer Certificate

Keywords

Acrylamide

Bamboo leaves

Bregano extract

Zwieback

Abstract

Introduction: Zwieback is a form of rusk eaten in Poland, German, Scandinavia and many other countries. It is a type of crisped, sweetened bread made with eggs and baked twice. Bamboo leaf and oregano essential oil are natural antioxidant which can reduced the Acrylamide content in Zwieback and have major effects on the quality characteristics of baked products. Materials and Methods: In this work investigation were performed by adding Bamboo leaf and Oregano essential oil to reduce the amount of Acrylamide in Zwieback bread. The variables were the percentage of Bamboo leaves and Oregano extract in concentrations of 0. 1%, 0. 15% and 0. 2% and 0. 002%, 0. 003 % and 0. 004%, respectively. Statistical analysis using software Design Expert and RSM method and central composite design (CCD) were performed. Physical and rheological characteristics such as density and viscosity as well as the physicochemical characteristics of rusks including moisture, firmness, Acrylamide concentration, and sensory characteristics were evaluated according to the national standards. Results: The results showed significant differences in the density and viscosity of the paste characteristics, moisture content, firmness, Acrylamide concentration and sensory evaluation. According to the tests carried out and the comments of panelists, Zwieback containing oregano essential oil (0. 004%) and 0. 2 % Bamboo leaf was the closest to the control and was accepted as the best treatment. Conclusion: The best treatment reduced the Acrylamide concentration considerably as compared to control was containing 0. 004 oregano essential oil and 0. 2 % Bamboo leaf. This treatment reduced the Acrylamide concentration by 59% as compared to the control.

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APA: Copy

Abasian Rad, A.H., SALEHIFAR, M., & MOSTAGHIM, T.. (2021). The effect of using the bamboo leaf and Oregano (Mentha logifolia L. ) essential oil on acrylamide content and qualitative characteristics in Zwieback. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 18(2 (70) ), 61-74. SID. https://sid.ir/paper/951510/en

Vancouver: Copy

Abasian Rad A.H., SALEHIFAR M., MOSTAGHIM T.. The effect of using the bamboo leaf and Oregano (Mentha logifolia L. ) essential oil on acrylamide content and qualitative characteristics in Zwieback. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2021;18(2 (70) ):61-74. Available from: https://sid.ir/paper/951510/en

IEEE: Copy

A.H. Abasian Rad, M. SALEHIFAR, and T. MOSTAGHIM, “The effect of using the bamboo leaf and Oregano (Mentha logifolia L. ) essential oil on acrylamide content and qualitative characteristics in Zwieback,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 18, no. 2 (70) , pp. 61–74, 2021, [Online]. Available: https://sid.ir/paper/951510/en

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