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Research Paper | Agricultural Engineering | Volume 4 Issue 2, February 2015 | Pages: 1011 - 1017 | Egypt
Effect of Basil Leaves Extracted Juice Addition on Mayonnaise and Cake Oxidative Stability and Their Sensory Characteristics
Abstract: The effect of basil leaves juice (BLJ) levels ranged between 0 % and 1.5 % on oxidative stability, and sensory characteristics of mayonnaise and cake were studied during 12 weeks for mayonnaise or 6 week for cake storage period. The pH value of mayonnaise significantly (P
Keywords: oxidative stability- acid values- sensory characteristics natural antioxidants
How to Cite?: Atef A. Abou-Zaid, A. Abdelahafez, May M. Amer, "Effect of Basil Leaves Extracted Juice Addition on Mayonnaise and Cake Oxidative Stability and Their Sensory Characteristics", Volume 4 Issue 2, February 2015, International Journal of Science and Research (IJSR), Pages: 1011-1017, https://www.ijsr.net/getabstract.php?paperid=SUB151358, DOI: https://dx.doi.org/10.21275/SUB151358