Natural Antioxidants In Bakery Products

Nanditha, B. (2006) Natural Antioxidants In Bakery Products. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Focuses on the use of natural antioxidants such as a-tocopherol, b-carotene, ascorbic acid to increase shelf life and study molecular interaction between natural antioxidants and bakery ingredients. Natural plants have received much attention as major sources of biologically active substances including antioxidants, antimutagens and anticarcinogens. Plant extracts obtained from some fruits and vegetables have been reported to be effective antioxidants. The spices most commonly used in bakery products are cinnamon, mint, nutmeg, mace cloves, poppy and sesame seeds. Apart from these major sources, certain other specific sources such as vanillin, milk peptides, tea extracts, cocoa extracts were evaluated for their antioxidant activity and some of them are currently used as antioxidants in food products especially meat products. It is indicated that their is immense scope for the use of these natural antioxidants in bakery products.
Uncontrolled Keywords:	Bakery products antioxidants natural antioxidants synthetic antioxidants
Subjects:	600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Jul 2007 12:22
Last Modified:	03 Oct 2018 09:08
URI:	http://ir.cftri.res.in/id/eprint/1305

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