000			02851cam a2200325 a 4500
003			EG-GiCUC
008			191127s2019 ua d f m 000 0 eng d
040			_aEG-GiCUC _beng _cEG-GiCUC
041	0		_aeng
049			_aDeposite
097			_aPh.D
099			_aCai01.07.09.Ph.D.2019.Ha.E
100	0		_aHanaa Ahmed Ragaei Mohamed
245	1	0	_aEffect of some aromatic plants and their essential oils on pan bread quality / _cHanaa Ahmed Ragaei Mohamed ; Supervised Yahia Ibrahim Sallam , Ahmed Salama Elleithy , Safaa Ezzat Ali
246	1	5	_aتأثير إضافة بعض النباتات العطرية وزيوتها على جودة خبز القوالب
260			_aCairo : _bHanaa Ahmed Ragaei Mohamed , _c2019
300			_a110 P. : _bcharts , facsimiles ; _c25cm
502			_aThesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science Technology
520			_aAjwain (TrachyspermumammiL.) seeds and thyme (Thymus vlugaris) powders and their essential oils as natural food preservative agents were studied. Ajwain seeds and thyme leaves yielded of 2.8 and 1.1% (on dry weight basis) essential oils. Thymol (35.80 - 38.07 %), þ-cymene (34.76 - 26.33%) and {uF067}-terpinene (19.20 - 8.11%) were identified as major constituents of ajwain and thyme essential oil, respectively. The total phenolic contents of aqueous extracts of ajwain and thyme were 8.77 and 25.28 mg GAE/g dry mater, respectively. Meanwhile, total flavonoid contents were 6.55 and 80.00 QE/g dry mater, respectively. The essential oils of ajwain and thyme revealed antioxidant activity where, IC50 was 30.44 and 28.31 {uF06D}g/ml. Ajwain essential oil was more effective against A. niger than thyme essential oil. Meanwhile, S. cerevisiae was more sensitive against thyme than ajwain. Rheological studies showed that an increase in replacement level led to an increase in water absorption of wheat flour 72% extract and a decrease in dough stability. Ajwain and thyme powders were used to replace 2, 4 and 6% of pan bread wheat flour and their essential oils were incorporated at 200{uF06D}l/4g sunflower oil. all samples were acceptable by panelists. except, at level of 6%. Specific volume of pan bread samples was decreased with increasing substitutes level. Sample containing 4% thyme (T4) recorded the lowest specific volume. Crumb color was significantly affected (p<.05), since increasing replacement level gradually increased darkness, and decreased yellowness
530			_aIssued also as CD
653		4	_aAjwain
653		4	_aConsumer acceptance
653		4	_aPan bread quality
700	0		_aAhmed Salama Elleithy , _eSupervisor
700	0		_aSafaa Ezzat Ali , _eSupervisor
700	0		_aYahia Ibrahim Sallam , _eSupervisor
905			_aNazla _eRevisor
905			_aShimaa _eCataloger
942			_2ddc _cTH
999			_c75501 _d75501