Microbiological and Sensory Quality of Wholemeal Bread With Essential Oil as Preservative

Melissa, Melissa and Santoso, Filiana and Asikin, Yonathan (2010) Microbiological and Sensory Quality of Wholemeal Bread With Essential Oil as Preservative. In: PATPI International Seminar, 29-30 September 2010, Jakarta. (In Press)

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This study focused on the investigation of the capability of traditional essential oils as spoilage-inhibiting agents in wholemeal bread and their effect on bread qualities. Two essential oils (cinnamon and eugenol) were tested in various concentrations and applied using different methods (addition in butter and dough). The treated wholemeal breads were examined by chemical and microbial analysis as well as sensory evaluation. It was shown that the moisture content and pH value of the bread were not correlated with the mold growth. On day 3, untreated bread was spoiled by visible mold growth, whereas bread with 0.10% cinnamon oil applied in butter could prolong the shelf-life to 5 days, respectively. Moreover, the latter exhibited a lower mold count than bread preserved with calcium propionate. In general, cinnamon oil proved to show better antifungal and antibacterial preservative effects compared to eugenol. Higher oil concentration was found to be directly proportional to antimicrobial activities. Addition of oil in the butter resulted in a more effective inhibition of microorganism, since the oil could distribute more evenly in the bread. Independent of the nature of the oil, the application in butter produced higher palatability of bread for all attributes tested. Bread sample with 0.10% cinnamon oil in the butter affected the acceptance of the panelist significantly (p<0.05) and became the most preferred bread in terms of appearance and texture. The bread showed better consistency in sponginess and springiness than the other products, even after 5-day storage period. However, it did not exhibit significant impact on the aroma, taste and aftertaste. Bread containing eugenol oil at 0.10% added in the dough was least preferred by 30 untrained panelists. Except breads with 0.07% and 0.10% eugenol oil in the dough, all treated samples exhibited a higher acceptance level, signifying the potential use of essential oil as effective preservative and functional additive enhancing the sensorial properties of wholemeal bread.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: Essential Oil; Wholemeal Bread; Preserving Agent; Chemical And Microbiological Analysis; Sensory Evaluation
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions: Faculty of Life Sciences and Technology
Depositing User: Faisal Ifzaldi
Date Deposited: 14 Aug 2020 14:26
Last Modified: 14 Aug 2020 14:26
URI: http://repository.sgu.ac.id/id/eprint/1737

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