Tesby, M., Neveen, F., Neveen, A., Nashwa, M. (2018). Effect of Thyme, Cumin and Anise on the Formation of Acrylamide in Some Bakery Products. Alexandria Journal of Agricultural Sciences, 63(3), 183-192. doi: 10.21608/alexja.2018.81839
M R. Lotfy Tesby; F. Agamy Neveen; A. El-Wardany Neveen; M. Younes Nashwa. "Effect of Thyme, Cumin and Anise on the Formation of Acrylamide in Some Bakery Products". Alexandria Journal of Agricultural Sciences, 63, 3, 2018, 183-192. doi: 10.21608/alexja.2018.81839
Tesby, M., Neveen, F., Neveen, A., Nashwa, M. (2018). 'Effect of Thyme, Cumin and Anise on the Formation of Acrylamide in Some Bakery Products', Alexandria Journal of Agricultural Sciences, 63(3), pp. 183-192. doi: 10.21608/alexja.2018.81839
Tesby, M., Neveen, F., Neveen, A., Nashwa, M. Effect of Thyme, Cumin and Anise on the Formation of Acrylamide in Some Bakery Products. Alexandria Journal of Agricultural Sciences, 2018; 63(3): 183-192. doi: 10.21608/alexja.2018.81839
Effect of Thyme, Cumin and Anise on the Formation of Acrylamide in Some Bakery Products
1Dep, Home Economics, Faculty of Specific Education, Alexandria University
2Dep, Nutrition, High institute of Public Health, Alexandria University
Receive Date: 12 April 2020,
Accept Date: 12 April 2020
Abstract
Background: Bakery products account for about 20%of human exposure to acrylamide. Many herbs and spices have been recognized to have medicinal properties and beneficial impact on health such as antioxidants activity. Objective: The aim of this study was to determine the effects of adding thyme, cumin and anise as antioxidants to reduce acrylamide content in Arabic bread, Paton salé and Cressina. Methods: Twelve samples were prepared for chemical analysis to determine antioxidant activity, acrylamide content, flavonoids, total phenols and essential oils. Bakery products were conducted for sensory evaluation. Results indicated that the percentage of antioxidant activity increased by adding thyme, cumin and anise. The highest percentage of antioxidant activity was detected in patonsalé with anise, cressina with cumin, arabic bread with anise (40.77 ± 0.53, 39.43 ± 0.36, 34.35 ± 0.15respectively) while the lowestwas detected in samples without additives. In contrast the content of acrylamide decreased in arabic bread with anise, patonsalé with anise, and cressina with cumin (0.0 ± 0.0, 0.30 ± 0.0, 0.43 ± 0.06, resp) while increased in samples without additives. Conclusion: The results confirmed that thyme, cumin and anise minimized and alleviated the formation of acrylamide in bakery products and increased the activities of antioxidant. This study recommends increasing the usage herbs and spices to foods, especially bakery products.
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