total phenolic contents in sponge cake with different concentrations of the leaves of lemon balm

نویسندگان

neda sadat noorizadeh

mohammad hojatoleslami

javad keramat

چکیده

background & aim: nowdays consumers prefer to eat healthier foods, therefore producers and researchers are involved to improve the variety, quality, taste of food products. lemon balm is a perennial, aromatic, herb that contains many phenolic compounds. in this research the effect of additing lemon balm powder (by reducing of wheat flour in formulation, instead) on qualities of sponge cakes were investigated. experimental: samples were prepared by different addiing lemon balm powder (2.5, 5, 7.5, 10 percent), the control sample was also prepared according to standard sponge cake formulation.then, phenolic compounds amount were analyzed by hplc. results & discussion: the samples contained up to 7.5 percent lemon balm powder had a good acceptance and it could be considered as a food containing more phenolic compound.

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Total phenolic contents in sponge cake with different concentrations of the leaves of lemon balm

Background & Aim: Nowdays consumers prefer to eat healthier foods, therefore producers and researchers are involved to improve the variety, quality, taste of food products. Lemon balm is a perennial, aromatic, herb that contains many phenolic compounds. In this research the effect of additing lemon balm powder (by reducing of wheat flour in formulation, instead) on qualities of sponge cakes wer...

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Total phenolic contents in sponge cake with different concentrations of the leaves of lemon balm

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عنوان ژورنال:
journal of herbal drugs (an international journal on medicinal herbs)

ناشر: research center for medicinal plants & ethno-veterinary, i.a.u., shahrekord branch

ISSN 2008-8884

دوره 4

شماره 4 2015

کلمات کلیدی

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