Salim -ur-Rehman
Institute of Food Science and Technology,
University of Agriculture,
Faisalabad, Pakistan
Sarfraz Hussain
Department of Food Science and Technology, University of Sargodha, Sargodha, Pakistan
Haq Nawaz
Institute of Animal Nutrition and Feed Technology, University of Agriculture, Faisalabad, Paki
Muhammad Mushtaq Ahmad
Ayub Agriculture Research Institute, Faisalabad, Pakistan
Mian Anjum Murtaza
Department of Food Science and Technology, University of Sargodha, Sargodha, Pakistan
Ali Jaffar Rizvi
Institute of Food Science and Technology,
University of Agriculture,
Faisalabad, Pakistan
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.
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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
DOI: 10.3923/pjn.2007.558.561
URL: https://scialert.net/abstract/?doi=pjn.2007.558.561