Pregled bibliografske jedinice broj: 1008032
Volatile compounds and shelf-life of low-sodium breads with added aromatic plants
Volatile compounds and shelf-life of low-sodium breads with added aromatic plants // 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 (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2019. str. 64-64 (poster, međunarodna recenzija, sažetak, znanstveni)
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Naslov
Volatile compounds and shelf-life of low-sodium breads with added aromatic plants
Autori
Friganović, Emilija ; Šarolić, Mladenka ; Dorbić, Boris ; Marijanović, Zvonimir
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
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, 2019, 64-64
Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19
Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
bread ; aromatic plants ; volatiles ; HS-SPME/GC-MS ; shelf life
Sažetak
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.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija, Nutricionizam
POVEZANOST RADA
Projekti:
MZO--RC.2.2.02-0002 - Transfer tehnologije i komercijalizacija inovacija u sektoru hrane Šibensko-kninske županije (TechTransferSIKC) (Ćurić, Duška; Friganović, Emilija, MZO ) ( CroRIS)
RC.2.2.02-0002
IPA2007/HR/16IPO/001-040502
Ustanove:
Kemijsko-tehnološki fakultet, Split,
Veleučilište "Marko Marulić", Knin
Profili:
Boris Dorbić
(autor)
Emilija Friganović
(autor)
Mladenka Šarolić
(autor)
Zvonimir Marijanović
(autor)