Assess the effect of antioxidant and antimicrobial gum basil seeds and essential oil oregano in durability low-fat chocolate cake
2021
صالحی فر, مانیا | عسگری ورجانی, سمانه | شهریاری, شهلا
Today, because concern related to obsesity and heart disease and the use of chemical additives and toxicity of synthetic antioxidants, the use of alternatives to oil and natural food storage by more natural additive further considered. Among the compounds of natural origin, gum and essence are widely used in food and it is proven that many of them have range of antioxidant activities. The aim of this study was to replace oil with basil seed gum and increase shelf life using menthe pulegium essence in the production of low-calorie chocolate cake. Statistical population included (0.2-0.4-06) levels of basil seeds and (0.002-0.003-0.004) of menthe pulegium essence that was presented using Design Expert software and RSM central composite design (CCD). Physical and rheological characteristics such as density, viscosity and shelf life of cakes properties such as the pH, acidity, peroxide value and sensory characteristics were evaluated chocolate cake. The results showed that by increasing the overall acceptance of basil seed gum samples. Thus, according to the results it can be concluded that the levels of 0.6% and 0.002% Oregano essential oil of basil seed gum suitable for producing reduced fat chocolate cake with an important loss.
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Este registro bibliográfico ha sido proporcionado por University of Tabriz
