Studies on using of some Egyptian herbs as antioxidants in production of biscuit [electronic resource].

Includes reference.

Day by day increase the importance or 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 or phenolic extraction were examined after 8 months. Sensory evaluation was measured directly aner baking.

Summary in arabic.

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