جستجوی مقالات مرتبط با کلیدواژه « plum » در نشریات گروه « پزشکی »
-
Researchers have revealed many novel applications for plum and raisin products as functional natural bakery ingredients. Raisin and plum concentrate were incorporated into the bread formulation at different concentrations and their effects on the rheological, baking properties and shelf life of breads were evaluated. The results showed that the use of plum concentrate at 6% had the highest water absorption, tolerance index, extension time and stability. Firmness of breads decreased by 15% for bread containing 4% raisin concentrate and 40% for bread containing 4% plum concentrate. Minimum firmness was obtained in the sample containing 6% plum concentrate. The addition of raisin and plum concentrates reduced the bread color and brownness of the crust color .The effect of plum concentrate on the color was greater than that of raisin concentrate. Bread containing 4% plum concentrate had the highest volume. By increasing the level of raisin concentration to 4%, the textural properties and general appearance was improved. Although no significant difference was found between the raisin and the plum concentrate in the general acceptance and color, the sensory properties of the sample containing 4% plum concentrate had higher scores by the panel test.
Keywords: Barbari Bread, Dough Properties, Plum, Raisin, Staling} -
IntroductionThere are some evidences indicating that free radicals cause oxidative damage to lipids, proteins and nucleic acids. Some fruits and vegetables are rich in antioxidants, that might inhibit or delay the oxidation of substrate and would therefore seem to be very important in the prevention of some disease.Materials And MethodsIn order to determine phenolic compounds and antioxidant activity of plum extract, four different varieties of Iranian plum (Bokhara, Torghabe, Shams and Khorasani) were selected and extraction was carried out by using four different solvents namely water, methanol, ethanol and acetone. Additionally antimicrobial activity of plum extract against Staphylococcuse aureus and Escherichia coli in 35°C was studied.ResultsMethanol was the best choice between the selected solvents to extract the phenolic compounds of plum. Bokhara plum was the richest and had the highest amount of phenolic compounds. Regarding the antimicrobial activity, the extract can reduce E. coli and S. aureus growth and the higher the concentration of the extract, the less the growth of bacteria. The results showed that, significant correlation existed between antimicrobial effects and concentration of extract.ConclusionThere is a significant correlation between the total phenolic compounds and antioxidant activity. In future plum extract might be used as a source of natural antioxidant and antimicrobial in food processing.Keywords: Antimicrobial Compounds, Antioxidant, Phenolic Compounds, Plum}
- نتایج بر اساس تاریخ انتشار مرتب شدهاند.
- کلیدواژه مورد نظر شما تنها در فیلد کلیدواژگان مقالات جستجو شدهاست. به منظور حذف نتایج غیر مرتبط، جستجو تنها در مقالات مجلاتی انجام شده که با مجله ماخذ هم موضوع هستند.
- در صورتی که میخواهید جستجو را در همه موضوعات و با شرایط دیگر تکرار کنید به صفحه جستجوی پیشرفته مجلات مراجعه کنید.