The effect of using the bamboo leaf and Oregano (Mentha logifolia L.) essential oil on acrylamide content qualitative characteristics in Zwieback

Zwieback is a form of rusk eaten in Poland, German, Scandinavia and many other countries. It is a type of crisped, sweetened bread made with eggs and baked twice. Bamboo leaf and oregano essential oil are natural antioxidant which can reduced the acrylamide content in Zwieback and have major effects on the quality characteristics of baked products. In this work investigation were performed by adding Bamboo leaf and Oregano essential oil to reduce the amount of acrylamide in Zwieback bread. The variables were the percentage of Bamboo leaves and Oregano extract0.1%, 0.15% and 0.2% and 0.002%, 0.003 % and 0.004%, respectively. Statistical analysisperformed. Physical and rheological characteristics such as density and viscosity as well as the physicochemical characteristics of rusks including moisture, firmness, acrylamide concentration, and sensory characteristics were evaluated according to the national standards. The results showed significant differences in the density and viscosity of the paste characteristics, moisture content, firmness, acrylamide concentration and sensory evaluation. According to the tests carried out and the comments of panelists, Zwieback containing oregano essential oil (0.004%) and 0.2 % Bamboo leaf was the closest to the control and was accepted as the best treatment. The best treatment reduced the acrylamide concentration considerably as compared to control was containing 0.004 oregano essential oil and 0.2 % Bamboo leaf. This treatment reduced the acrylamide concentration by 59% as compared to the control.