Effect of ajwainseeds on pan bread quality

Abstract

The aim of this study was to evaluate the effect of ajwain seeds (TrachyspermumammiL.) and its essential oil on pan bread quality. Ajwain seeds yielded 2.8% essential oil. Thymol (35.80%) followed by r-cymene (34.76%) and g-terpinene (19.20%) were identified as major constituents of the essential oil. Powder of ajwain was used at 2, 4 and 6% of wheat flour (w/w), while ajwain oil incorporated at 200ml/4g sunflower. Only replacement level at 6% was unacceptable by consumer panelists. No significant differences were observed in specific volume and hardness in all tested samples either contained different ajwain powder levels or ajwain essential oil compared with control. The only observed differences (p<.05) was in specific volume of treatment A4 which containing 4% ajwain powder. Specific volume of pan bread was ranged between 4.11cm3/g for control bread without any additionC0to 3.89 cm3/g for A4 treatment. Whereas, hardness values ranged between 7.50 and 7.73N. for samples C0 and A4, respectively. Crumb color was significantly affected (p<.05), by increasing replacement level, L* values were decreased while, b* and a* values increased.These means the darkness gradually increased, and yellowness decreased.Ajwain seeds power at 2% and 4% exhibited good antimicrobial activity until the seventh day of storage, as also observed for positive control. While, shelf life of pan bread without any addition C0 was not excessed three days, and five days for AE sample which contain ajwain essential oil.