Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2008
Ayman E. M | Nadia M. Abd El-Motaleb | Nadia H. Assem
Day by day increase the importance of using the natural food additives. Hence in this study, the phenolic extracted from basil leaves, spearmint leaves and fennel seeds, as natural antioxidants, were added at concentrations 200, 400 and 600 ppm from fat weight using in biscuit production. Biscuit was stored at room temperature for 8 months. Induction period was measured by Rancimat apparatus. Total phenolic and phenolic acids were determined. Peroxide value, acid value, thiobarbituric acid and refractive index were measured during storage. Antimicrobial activity of phenolic extraction were examined after 8 months. Sensory evaluation was measured directly after baking. The results showed that total phenolic content in basil leaves, spearmint leaves and fen-nel seeds were 3.97, 1.91 and 1.53 mg/g as caffeic acid equivalents respectively. Five phenolic acids were found in both basil leaves and spearmint leaves, while four phenolic acids were found in fennel seeds as determined by using HPLC. Rancimat results showed that induction period for phenolic herbs could be ranked as follow: basil leaves > spearmint leaves > fennel seeds. The re-sults elucidated that the best concentration from natural additives as antioxidants activity were 400 and 600 ppm compared with BHT. The results revealed that with increasing the concentration of natural antioxidants increased, the more peroxide value, acid value, thiobarbituric acid and refractive index were decreased. Total bacterial count and (yeast & mold) count were decreased with increas-ing the concentration phenolic additives. Sensory evaluation indicated that addition of different anti-oxidants showed no significant differences be-tween control and biscuit samples
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