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INFLUENCE OF STORAGE TIME ON QUALITY OF SPRAY-DRIED EXTRACTS OF BASIL (OCIMUM BASILICUM L.)

Aleksandra Gavarić ; University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia
Senka Vidović ; University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia
Zoran Zeković ; University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia
Jelena Vladić orcid.org/0000-0002-3891-7266 ; University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia

Sažetak

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 %.

Ključne riječi

Ocimum basilicum; spray drying; dry powder characterization; storage time

Hrčak ID:

221958

URI

https://hrcak.srce.hr/221958

Datum izdavanja:

30.6.2019.

Posjeta: 978 *