| Literature DB >> 29502812 |
Ivelina Vasileva1, Rositsa Denkova2, Rosen Chochkov3, Desislava Teneva4, Zapryana Denkova5, Tzvetelin Dessev6, Petko Denev7, Anton Slavov8.
Abstract
The effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on preparation, characteristics and shelf life of bread was investigated. It was found that lavender and melissa waste, generated yearly in large amounts, were rich on polyphenols (especially rosmarinic acid) and aroma compounds, and exhibited high antioxidant and antimicrobial activity. The bread with 2.5% lavender waste was characterized with the highest loaf volume and loaf specific volume. The total dietary fiber increased three times and the polyphenols and flavonoids increased more than four times for breads with added 5% lavender and melissa waste, compared to control sample. The breads with 2.5% and 5% added lavender waste had increased shelf life (up to 96 h) compared to control, and no fungal or bacterial spoilage was observed during storage at 22 °C, 30 °C and 37 °C for four days. The sensory evaluation demonstrated that the consumers preferred mainly bread with 2.5% lavender waste.Entities:
Keywords: Antimicrobial activity; Antioxidant activity; Bread; Dietary fibers; Lavender; Melissa; Waste valorization
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Year: 2018 PMID： 29502812 DOI： 10.1016/j.foodchem.2018.01.131
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514