این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
فصلنامه علمی پژوهشی گیاهان دارویی، جلد ۳، شماره ۴۳، صفحات ۶۹-۷۹
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Application of Zataria multiflora Boiss. and Satureja hortensis L. Essential Oils as Two Natural Antioxidants in Mayonnaise Formulated with Linseed Oil
چکیده انگلیسی مقاله  Background: Mayonnaise is one of the food emulsions (O/W) that is used as a condiment in various foods. Objective: Linseed oil (containing omega-3 fatty acids) was used at the replacement levels of 10, 15 and 20% of soybean oil in mayonnaise formulation and the sensory properties of samples were evaluated. Methods: In the second part of this research, the Zataria multiflora Boiss. (ZMEO) and Satureja hortensis L. (SHEO) (500, 1000 and 1500) were added to oil of mayonnaise and their antioxidant effects, peroxide (PV) and conjucated diene (CD) values were compared with BHA syntethic antioxidant (100 and 200 ppm). Results: 15% of linseed oil used as replacer for soybean oil, showed no significant differences in the color, texture, taste, smell, mouth feel and overal acceptability compared with control samples, and this same ratio of 15 percent was used in subsequent tests. Statistical results of PV and CD indexes revealed that ZMEO (500) and the SHEO (1000 and 1500) had better antioxidant effect than BHA (100 and 200). In determination of secondary oxidation products, TBA value showed that ZMEO (500) was not significantly different than BHA (200) and that SHEO (1000) had better antioxidant activity than BHA (100 ppm). Conclusion: The results of antioxidative effect and sensory properties (showed no significant difference in taste and smell score compared with control sample) of formulated mayonnaise showed that these natural antioxidants in mayonnaise formulation can ameliorate the quality of product as functional food due to advancing the public health.
کلیدواژه‌های انگلیسی مقاله
نویسندگان مقاله h vahidyan | h vahidyan


ma سحری | ma sahari
department of food science and technology, tarbiat modares university, p.o.box 14115-336, tehran, iran, tel 98 – 21 – 48292323, fax 98 – 21 – 48292200

سازمان اصلی تایید شده: دانشگاه تربیت مدرس (Tarbiat modares university)

m برزگر | m barzegar


h نقدی بادی | h naghdi badi


نشانی اینترنتی http://www.jmp.ir/browse.php?a_code=A-10-103-4&slc_lang=en&sid=fa
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده صنایع غذایی
نوع مقاله منتشر شده پژوهشی
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات