Normal view MARC view ISBD view

Utilization of Rosemary and sage essential oils in the improvement of the quality of cake as antimicrobial during handling and storage [electronic resource].

By:

El-Gohery, S. S

Contributor(s):

Language: English Summary language: Arabic Description: p.101-112Other title:

إستخدام الزيوت العطرية المستخلصة من المرمرية والروزماري فى تحسين خواص الكيك كمضاد للبكتريا أثناء التداول والتخزين [Added title page title]

Uniform titles:

Arab universities journal of agricultural sciences, 2007 v. 15 (1) [electronic resource].

Subject(s):

Online resources:

Full Text Article

In: Arab Universities Journal of Agricultural Science 2007.v.15(1)Summary: In this study, the essentialities of rosemary and sage were used to improve cake by two methods either addition or spraying at different concentration on cup cake after 30 mil. from baking. The components of essential oils were identified using Gas Chromatography (GC). These oils were evaluated for inhibitory effect against some pathogenic bacteria especially the I may contaminate cake during handling and storage periods. The effect of these oils at different levels and methods on the sensory characteristics of the produced cake was studied. The results showed that the addition of essential oil of rosemary or sage to cake formula at1% level increased .he acceptability of cakes. While when the rosemary or sage oil sprayed on the cup cake crust afier 30 min. of baking at 0.06% or 0.18% level, resulted in a higher over all acceptability scores compared with the other levels and cake control.

Average rating: 0.0 (0 votes)

No physical items for this record

Includes reference.

In this study, the essentialities of rosemary and sage were used to improve cake by two methods either addition or spraying at different concentration on cup cake after 30 mil. from baking. The components of essential oils were identified using Gas Chromatography (GC). These oils were evaluated for inhibitory effect against some pathogenic bacteria especially the I may contaminate cake during handling and storage periods. The effect of these oils at different levels and methods on the sensory characteristics of the produced cake was studied. The results showed that the addition of essential oil of rosemary or sage to cake formula at1% level increased .he acceptability of cakes. While when the rosemary or sage oil sprayed on the cup cake crust afier 30 min. of baking at 0.06% or 0.18% level, resulted in a higher over all acceptability scores compared with the other levels and cake control.

Summary in arabic.

There are no comments on this title.

to post a comment.