UTILIZATION OF SPICES AND HERBS FOR IMPROVEMENT OF QUALITY AND SHELF LIFE OF BAKERY PRODUCTS

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dc.contributor.advisorAmarjeet Kaur
dc.contributor.authorGurpreet Kaur Dhillon
dc.date.accessioned2017-07-19T06:35:09Z
dc.date.available2017-07-19T06:35:09Z
dc.date.issued2011
dc.description.abstractPresent study was aimed to minimize the use of chemical preservatives by replacing them wholly or partially with natural preservatives i.e. spices and herbs in bakery products, without altering the desired quality attributes. Powdered spices and herbs were evaluated for antioxidant activity and total phenolic content. The inhibitory effects of spices and herbs on Aspergillus, Eurotium and Penicillium were evaluated in vitro using PDA (potato dextrose agar) media. Incorporation of spices and herbs modified the farinographic curve characteristic and pasting properties of the dough. Quality and shelf life of bakery products i.e. bread and muffins by incorporating spices and herbs (cinnamon, clove, garlic, oregano and thyme) in bread and muffins at (1, 2, 3 and 4 % level) alone or in combinations were studied. Based on the bread and muffins making and organoleptic quality the level of incorporation of spices and herbs to be used in the standard recipe were selected. Bread with acceptable product quality and organoleptic properties were prepared after incorporation of spices and herbs (2 % cinnamon, 1 % clove, 1 % garlic, 2 % oregano and 2 % thyme) and their combinations i.e. cinnamon : oregano – 2:2, cinnamon : thyme – 2:2, clove : oregano – 1:2. Muffins were made after incorporation of spices and herbs (2 % cinnamon, 1 % clove, 2 % oregano and 2 % thyme) and their combinations were for cinnamon:clove – 2:1, cinnamon : thyme – 2:2 and oregano: thyme – 2:2 with very good product quality and organoleptic properties. Bread prepared after incorporation of best combination of spices and herbs were packed in LDPE and PP and stored under ambient and refrigerated condition for 10 days to study the shelf life of product by estimating periodic changes in moisture content, water activity, free fatty acid, peroxide value, pH, texture and visual mold growth. Spiced bread had a shelf life of 8 and 10 days at ambient and refrigerated temperature, respectively. Similarly, muffins prepared from flour supplemented with best combination of spices and herbs and were packed in LLDPE and stored under ambient and refrigerated conditions for one month to find out shelf life of the product. Muffins prepared from spices and herbs remained acceptable till 28 days at ambient condition and 35 days when stored under refrigerated condition. Combinations of best levels of spices and herbs along with 0.1 per cent calcium propionate or potassium sorbate enhanced the shelf life of bread from 3-4 days to 10-12 days and of muffins from 14 days to 35 days at room temperature.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810025632
dc.keywordsKeywords: Bread, muffins, spices & herbs, antimicrobial activity, antioxidant activity, shelf lifeen_US
dc.language.isoenen_US
dc.publisherPAU Ludhianaen_US
dc.subFood Technologyen_US
dc.subjectnullen_US
dc.themeSPICES AND HERBSen_US
dc.these.typePh.Den_US
dc.titleUTILIZATION OF SPICES AND HERBS FOR IMPROVEMENT OF QUALITY AND SHELF LIFE OF BAKERY PRODUCTSen_US
dc.typeThesisen_US
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