الفهرس 
History of Apiaceae Plants and their UsesOnly 14 pages are availabe for public view
 |  | from | 232 |  |  |
| | | from | 232 | | |
Abstract
Utilization of some umbelliferous plants and their extracts as natural antioxidants in biscuit manufacture
Autoxidation of both fat and fatty foods is one of the biggest problems in food processing and marketing, as the oxidation of fat leads to reduce nutritional value and formation of health hazard compounds in addition its negative effect on the flavor for the final products. Therefore, producers are forced to add industrial antioxidants such as BHA, BHT and TBHQ to avoid oxidation. As a result of the high health awareness of consumers and knowledge of the risks caused by industrial food additives, the consumer may prefer the use of natural antioxidants instead of industrial ones.Therefore, this work was carried out to study the use some of seeds namely anise, cumin and fennel and their aqueous alcoholic extracts as well as their volatile oils as flavoring and antioxidant agent in preparing biscuit.