Keklerin Raf Ömrü Üzerine Doğal Antioksidant Olarak Karanfil ve Limonotu Esansiyel Yağlarının Etkisi

Abstract

Bu çalışmanın amacı karanfil (CEO) ve limonotu (LEO) esansiyel yağlarının doğal bir antioksitant olarak oda sıcaklığında muhafaza edilen keklerin raf ömrü üzerine etkisini araştırmaktadır. Doğal antioksidan ilave edilerek üretilen kekler sentetik antioksidan (BHA) içeren kekler ve kontrol (antioksidan içermeyen) keklerle karşılaştırılmıştır. Depolamanın farklı günlerinde lipid oksidasyonunu belirlemek için peoksit değeri (PV), TBA değeri ve yağ asidi profilindeki değişimler belirlenmiştir. İlave olarak organoleptik analizler yapılmıştır. PV bulguları kekteki esansiyel yağ miktarının artırılmasıyla lipid oksidasyonunun geciktirildiğini göstermiştir. Diğer taraftan, CEO ve LEO içeren örneklerdeki TBA değerlerinde artış muhafazanın sonunda kontrol keklerden önemli derecede daha yavay gerçekleşmiştir (P<0.05). Bununla birlikte karanfil esansiyel yağı içeren örneklerin genel kabul puanları olumsuz lezzet ve kokudan dolayı diğerlerinden oldukça düşük bulunmuştur. Elde edilen bulgulara göre kek hamuruna 600 ppm düzeyinde limonotu esansiyel yağı ilave edilmesinin yağ oksidasyonunun geciktirerek raf ömrünü artıracağı; karanfil yağının ise arzu edilmeyen duyusal etkisinden dolayı kullanılamayacağı sonucuna varılmıştır

Keywords

• Esansiyel yağlar,antioksidant,kek,raf ömrü,limonotu,karanfil

Effect of Clove and Lemongrass Essential Oils as Natural Antioxidants on Cake Shelf Lif

Abstract

The objective of this study was to evaluate the effect of clove and lemongrass essential oils (CEO and LEO) as natural antioxidants on cake shelf life at room temperature. The samples contain these natural antioxidants were compared with cake contains synthetic antioxidant (BHT) and control sample which produced without any addition. The variation in peroxide value (PV), Thiobarbutiric acid value (TBA) and fatty acids composition (%) within different storage periods were determined in order to evaluate the lipid oxidation. In additional, the cake organoleptic properties were investigated. The results of PV showed that lipid oxidation of cake delayed (P<0.05) when the concentration of essential oils in cake dough was increased. On the other hand, TBA values of cake that contain CEO and LEO were significantly lower (P>0.05) at the end of storage compared with control cake. However, it was found that the samples contain CEO were lower in overall acceptability (P<0.05) compared with control sample. In the conclusion, the addition of LEO in a level of 600 ppm was highly recommended to increase the shelf life of industrial cakes by delaying the oxidation of oils while the using of CEO was not recommeneded due to it’s undesirable sensory effects

Keywords

• Essential oils,antioxidan,cake,shelf life,clove,lemon gras

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