| Titles |
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English :
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USING OF THE ENCAPSULATED GINGER OLEORESIN IN IMPROVING
NUTRITIONAL AND SENSORY QUALITY AND EXTENDING SHELF LIFE
OF BAKERY PRODUCTS
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Arabic :
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استخدام الراتنجات الزیتیة المغلفة للزنجبیل في رفع القیمة الغذائیة وتحسین الجودة الحسیة وتمدید
صلاحیة منتجات المخابز
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| Abstract |
Cakes is one of the bakery products that have high nutritional value with short shelf
life due to its nutritional and moisture content. The aim of this study was to improve the
taste, nutritional value and microbial quality of cakes and biscuits and extend its shelf life
using encapsulated ginger oleoresin powder as a flavoring, antimicrobial and antifungal
agent. Also, compare the effect of encapsulated ginger oleoresin powder with crude ginger
powder on the quality of cakes and biscuits. Crude ginger powder was added with 2%, 3%
and 4%, and ginger extract powder was added with 0.8%, 1% and 1.2% to wheat flour
(72% extraction) to produce the ginger cakes and biscuits. Effects of encapsulated ginger
oleoresin and crude ginger powder on chemical composition, rheological properties and
sensory and of cakes and biscuits were studied. Texture properties, microbial quality and
shelf life of produced cakes were studied also. The results indicated that ginger powders
improved sensory and microbial quality, nutritional value and extended shelf life of cakes
and biscuits. Results indicated also that encapsulated ginger oleoresin powder was more
effective than crude ginger powder. The results recommend that encapsulated ginger
oleoresin can be used in improving the nutritional, microbial and sensory quality of bakery
products and extending its shelf life.
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| Publication year |
2011
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| Organization Name |
Food Technology Research Institute (FTRI)
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| City |
Cairo
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| serial title |
Intern. Conf. & Exh. On Total Quality Management of Herbs & Medicinal Plants and
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| Author(s) from ARC |
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| Publication Type |
Conference/Workshop
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