Al-Qadisiyah Journal For Agriculture Sciences

The Effect of Adding Aqueous Extract of Olive Leaves on Prolonging the Shelf Life of Arabic Bread

Document Type : Research Paper

Author

bushra bader Al-shammari

College of Agriculture , University of Basrah

https://doi.org/10.33794/qjas.2024.147978.1167
Abstract
The purpose of this article is to rank potential methods for extending the shelf life of Arabic bread. The majority popular kind of bread consumed in world is Arabic bread (AB). It is made from wheat flour which is regarded as having little nutritional value, the phonels and moisture were assessed. This investigation looked at the shelf life of arabic bread that was kept at 25 ºC for three days, using two levels of olive leaf extract 4and 8%, at the end of the three-day storage period, The findings showed that the yeast-mold counts in control rose to 5.77 log CFU/g, However those that contain 8% OLWE showed lower value was 3.47 log cfu/g).beside the total bacteria in control rose to 5.95log cfu/g, while those containing 8% OLWE showed lower value than 3 was 2 log cfu/g), the OLWEs had a favorable impact on the wheat loaves' microbiological shelf life when they were kept at 25 °C.

Keywords

Keyword: olive leaf extract
storage
Arabic bread
shelf life •phenol
Subjects
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  • Receive Date 19 March 2024
  • Accept Date 28 April 2024