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Influence of Storage Time on Quality of Spray-dried Extracts of Basil (ocimum Basilicum L.)
| Content Provider | Semantic Scholar |
|---|---|
| Author | Gavarić, Aleksandra Vidovic, Senka S. Zeković, Zoran Vladić, Jelena |
| Copyright Year | 2019 |
| Abstract | Sweet basil (Ocimum basilicum L.), a member of the Lamiaceae family, is the major essential oil crop which is cultivated commercially in many countries. The aromatic leaves of basil are used fresh or dried as a flavoring agent for foods, confectionery products and beverages. In the current study macerates of basil were spray dried with addition of 0%, 10%, 20% and 30% maltodextrin. In order to evaluate influence of storage time on quality of four basil powders the moisture content, rehydration, bulk density, total phenolic and total flavonoid contents were tested immediately after production and after 50 days long storage at room temperature in desiccator. This study showed that 50 days long storage time did not influence negatively on quality of basil powders regarding all investigated parameters except moisture content which rose for 30 40 %. |
| Starting Page | 6 |
| Ending Page | 12 |
| Page Count | 7 |
| File Format | PDF HTM / HTML |
| Volume Number | 8 |
| Alternate Webpage(s) | https://hrcak.srce.hr/file/323958 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
