Effect of ajwainseeds on pan bread quality

Mohameda, Hanaa A.

doi:10.21608/assjm.2019.98128

Effect of ajwainseeds on pan bread quality

Document Type : Original Article

Author

Hanaa A. Mohameda

Food Technology Research Institute, Giza, Egypt

10.21608/assjm.2019.98128

Abstract

The aim of this study was to evaluate the effect of ajwain seeds (TrachyspermumammiL.) and its essential oil on pan bread quality. Ajwain seeds yielded 2.8% essential oil. Thymol (35.80%) followed by r-cymene (34.76%) and g-terpinene (19.20%) were identified as major constituents of the essential oil. Powder of ajwain was used at 2, 4 and 6% of wheat flour (w/w), while ajwain oil incorporated at 200ml/4g sunflower. Only replacement level at 6% was unacceptable by consumer panelists. No significant differences were observed in specific volume and hardness in all tested samples either contained different ajwain powder levels or ajwain essential oil compared with control. The only observed differences (p<.05) was in specific volume of treatment A₄ which containing 4% ajwain powder. Specific volume of pan bread was ranged between 4.11cm³/g for control bread without any additionC₀to 3.89 cm³/g for A₄ treatment. Whereas, hardness values ranged between 7.50 and 7.73N. for samples C₀ and A₄, respectively. Crumb color was significantly affected (p<.05), by increasing replacement level, L* values were decreased while, b* and a* values increased.These means the darkness gradually increased, and yellowness decreased.Ajwain seeds power at 2% and 4% exhibited good antimicrobial activity until the seventh day of storage, as also observed for positive control. While, shelf life of pan bread without any addition C₀ was not excessed three days, and five days for A_E sample which contain ajwain essential oil.

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