پديد آورنده :
حامديان پور، حسين
عنوان :
تاثير پودر گياهان رزماري، نعناع و زيره ي سبز بر ميزان آكريل آميد نان تافتون
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
سيزده،67ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
محمد شاهدي
توصيفگر ها :
كروماتوگرافي گازي
تاريخ نمايه سازي :
14/7/92
استاد داور :
ميلاد فتحي، مهدي رحيم ملك
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Abstract The potential toxicity of acrylamide is mainly generated by the reactions between the amino group of the free amino acid asparagine and carbonyl groups of glucose and fructose in cereals potatoes and other plant derived foods under the heat induced processes Bread is one of the main products with considerble level of reduction sugars and protein and Tafton is a kind of traditional Iranian bread that shows a potential of acrylamide formation In this study the effects of three levels of rosemary leaf powder 2 4 and 6 three levels of cumin seed powder 1 2 and 3 and two levels of mint leaf powder 1 and 2 on the concentration of acrylamide in Tafton bread were investigated by gas chromatography According to results samples with 2 4 and 6 of rosemary leaf powder showed a reduction effect in acrylamide about 5 5 12 5 and 45 5 respectively On the other hand 1 2 and 3 cumin seed powder in samples could diminish acrylamide level about 10 13 and 17 5 respectively Addition of 1 and 2 mint leaf powder caused a reduction in acrylamide about 9 and 3 respectively Considering that antioxidants have the reducing effect on acrylamide formation these results can be referred to antioxidant capability of these studied plants In this study also the effects of these studied plants on retrogradation of the Tafton bread were investigated Keywords Acrylamide Cumin GC Mint Rosemary PDF created with pdfFactory trial version www pdffactory com
استاد راهنما :
محمد شاهدي
استاد داور :
ميلاد فتحي، مهدي رحيم ملك
