Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2007 | Volume: 6 | Issue: 6 | Page No.: 558-561
DOI: 10.3923/pjn.2007.558.561
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Inhibitory Effect of Citrus Peel Essential Oils on the Microbial Growth of Bread

Salim -ur-Rehman, Sarfraz Hussain, Haq Nawaz, Muhammad Mushtaq Ahmad, Mian Anjum Murtaza and Ali Jaffar Rizvi

Abstract:
A study was conducted to determine the effect of citrus peel essential oils on the microbial growth and sensory characteristics of bread. Citrus peel essential oils extracted by cold expression from malta (Citrus sinensis) and mossumbi (Citrus sinensis) were applied in different forms (treatments) separately. The essential oils significantly affected sensory characteristics such as symmetry of form, character of crust, colour of crumb, colour of crust, taste, texture, aroma and grain of bread. They also inhibited and delayed the microbial growth in the bread. Maximum inhibitory effect was achieved against molds and bacteria by spraying the malta peel essential oil on bread.
PDF Citation Report Citation
How to cite this article:

Salim -ur-Rehman, Sarfraz Hussain, Haq Nawaz, Muhammad Mushtaq Ahmad, Mian Anjum Murtaza and Ali Jaffar Rizvi, 2007. Inhibitory Effect of Citrus Peel Essential Oils on the Microbial Growth of Bread. Pakistan Journal of Nutrition, 6: 558-561.

DOI: 10.3923/pjn.2007.558.561

URL: https://scialert.net/abstract/?doi=pjn.2007.558.561

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 

Curve Bottom