Održivost pekarskog proizvoda sa povišenim sadržajem vlage sa dodatkom lekovitog i začinskog bilja

The subject of the doctoral thesis contains research of the influence of medicinal and spice plants essential oils to the growth of molds isolated from various cereals and flours, the development of phyllo dough with the addition of examining cereal flour and essential oils, also as microbiological research of dough stability. Degree of mold contamination of wheat, buckwheat and corn, wheat flour T-500, whole grain wheat flour, whole grain buckwheat flour and whole grain corn flour, which are used for phyllo dough production was determined. From the samples of wheat, corn and buckwheat the most frequent isolated molds were from the genus Fusarium (100%), followed by Alternaria, Cladosporium and Penicillium (67%) and Aspergillus, Rhizopus andScopulariopsis (33%). Penicillium (100%), Aspergillus, Cladosporium and Fusarium (75%), have shown the largest distribution in cereal flours. The most frequent species were P. aurantiogriseum (100%), and C. cladosporioides with the frequency of 75%. The major components of mint essential oils were mint, menthone and menthyl acetate. The major components of caraway essential oils were carvone and limonene. The major components of rosemary essential oils were 1,8-cineole, camphor, α-pinene and β-pinene. Essential oil of mint, caraway and rosemary have shown antifungal activity towards all tested isolates (Alternaria alternata, Aspergillus flavus, A. fumigatus, A. niger, A. versicolor, Cladosporium cladosporioides, Fusarium proliferatum, F. sporotrichioides, Penicillium aurantiogriseum, P. expansum, and P. oxalicum). MIC and MFC values have indicated that essential mint and caraway oils were much efficient in mold growth inhibition in comparison to rosemary essential oil. Starting with the basic ingredients content of phyllo dough, the part of wheat flour T-500 was replaced with whole grain wheat flour, whole grain buckwheat flour, and whole grain corn flour in quantity of 10%. Essential oil quantities for research of phyllo dough antifungal protection were determined on the basis of essential oil antifungal activities results of selected species for the values 0,5 MIC, 1 MIC and 1,5 MIC. Phyllo doughs were stored and researched by the following dynamics: 0, 5, 7, 14 and 21 day of storing at 8°C. Researches of phyllo dough were contained: mycological researches, physico-chemical and sensory researches. Mycopopulation of the phyllo dough samples with wheat flour T-500 and phyllo dough with the addition of whole grain wheat flour, whole grain buckwheat flour and whole grain corn flour, without the addition of essential oil, was classified into 5 genera (Aspergillus, Cladosporium, Fusarium, Penicillium and Rhizopus) and 9 species. Among phyllo dough samples, the most frequent isolated generaCladosporium and Penicillium were detected in all samples with the frequency of 100%. Most represented species with the appearance frequency of 100% were P. aurantiogriseum and C. Cladosporioides. For the all samples of phyllo dough was determined that caraway essential oil concentrations of 0,17% and 0,255% after 14 days of storing have shown very good inhibitory abilities, which resulted with decrease of the total number of molds and one isolated species P. aurantiogriseum. Results of descriptive method of phyllo dough sensorial analyses have shown the biggest differences, spotted in the intensity and color uniformity of phyllo dough. Samples of phyllo dough were significantly different in cereal aroma, whereas, the phyllo dough with the addition of 10% whole grain wheat was with the most intense aroma. Results of discriminatory tests have shown that the differences in the aroma intensity were significant in higher concentration of added essential oil. The addition of rosemary essential oil has affected the highest differences, while the caraway essential oil has affected the lowest differences. The lowest aroma intensity variations were determined in phyllo dough with the addition of 10% whole grain wheat flour. Physico-chemical abilities (aw value, moisture content, acid number) of the phyllo dough samples have changed during the storing period. On the basis of doctoral thesis aims, conducted research and obtained results, it could be concluded that examined essential oils, also as selected concentrations, were contributed to the shelf life prolongation of the bakery products – phyllo dough pastry. By application of caraway essential oil in concentrations of 0,17% and 0,255% it's possible to store phyllo dough pastry up to 14 days at the temperature of 8°C, whereas, by following sensory characteristics the most acceptable phyllo dough pastry were with the addition of 10% whole grain wheat flour.