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Stabilization of flavour volatiles of basil (Ocimum basilicum L.)

Sulochanamma, G. and Ramalakshmi, K. and Borse, B. B. (2009) Stabilization of flavour volatiles of basil (Ocimum basilicum L.). Journal of Food Science and Technology, 46 (1). pp. 54-57.

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Abstract

Stabilization of basil oil was attempted using gum acacia and/or starch as coating materials and stabilization of major volatile flavour components was determined during 6 months storage in a flexible packaging material. The yield (67-73%) of stabilized product varied with the coating materials. Basil oil was extracted by hydro-distillation and analyzed by gas chromatograph and the results revealed that eugenol (38.0%) and fS-caryophyllene (32.9%) are the major volatile flavour components. Encapsulated oil retained the flavour (94.5-98.2%) during storage at ambient (25±2°C) and refrigerated (4±2°C) temperatures for 6 months. The stabilized (encapsulated) basil oil can be used in herbal beverages, food dishes, confectionary, baked products, chilli sauces, tomato paste, pickles, fancy vinegars and pizza.

Item Type: Article
Uncontrolled Keywords: Basil oil, Ocimum basilicum, Gum acacia, Hydrolyzed starch, Encapsulation, Stability
Subjects: 500 Natural Sciences and Mathematics > 10 Plants > 06 Trees And Shrubs
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 09:41
Last Modified: 18 Nov 2016 08:31
URI: http://ir.cftri.com/id/eprint/8894

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