Volatile compounds and shelf-life of low-sodium breads with added aromatic plants (CROSBI ID 677974)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Friganović, Emilija ; Šarolić, Mladenka ; Dorbić, Boris ; Marijanović, Zvonimir
engleski
Volatile compounds and shelf-life of low-sodium breads with added aromatic plants
In the present study volatile compounds and shelf-life of low-sodium breads with the added aromatic plants (ground spices) were studied. The main ingredients of tested breads were wheat flour, water, ground spices (wild thyme, chives and basil), yeast and salt (max. 0.12 g of sodium per 100 g of bread). Volatiles were determined using headspace solid phase microextraction (HS-SPME) with a PDMS/DVB fibre coat followed by gas chromatography mass-spectrometry (GC-MS). A total of 22, 13 and 12 compounds were identified in bread with wild thyme (A), chives (B) and basil (C), respectively. The major compounds in bread A were thymol (50.32%), p-cymene (13.86%), trans-anethole (6.07%), methyl thymyl ether (5.43%), cravacrol methyl ether (5.23%), carvacrol (3.34%) and trans-caryophyllene (3.19%) ; in bread B trans-anethole (45.11%), carvone (12.44%), (E)-hept-2-enal (6.28%), camphor (4.06%), oct-1-en-3-ol (3.34%) and 2-phenylethanol (3.08%) ; in bread C p-allylanisole (24.59%), linalool (21.12%), β-burbonene (19.03%), trans-anethole (13.41%), trans-α-bergamotene (5.43%), undecanal (4.23%) and carvone (3.02%). The identified volatiles were specific for each aromatic plant and thus expected. Breads were stored under ambient temperature (25 ± 1 °C) and their moisture content, water activity and overall acceptability were estimated at 2 days interval for 20 days. The examined aromatic plants extended the shelf-life and showed antifungal activity, and the best effect showed bread with the added wild thyme, then chives and finally basil.
bread ; aromatic plants ; volatiles ; HS-SPME/GC-MS ; shelf life
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Podaci o prilogu
64-64.
2019.
objavljeno
Podaci o matičnoj publikaciji
Book of abstracts: 10th International Congress FLOUR – BREAD ’19 and 12th Croatian Congress of Cereal Technologists BRAŠNO – KRUH ’19
Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica ; Lončarić, Ante
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku
1848-2554
Podaci o skupu
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19
poster
11.06.2019-14.06.2019
Osijek, Hrvatska