Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha

• Main Authors: Rosli, N. A., Azilan, N. A., Mahyudin, Nor Ainy, Mahmud Ab Rashid, N. K., Meon, F. N. S., Ismail, Z., Chern, P. E., Kanasan, S.
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2019
• Online Access: http://psasir.upm.edu.my/id/eprint/70677/1/24%20-%20IFRJ161389.R2-Final.pdf; http://psasir.upm.edu.my/id/eprint/70677/; http://www.ifrj.upm.edu.my/26%20(03)%202019/24%20-%20IFRJ161389.R2-Final.pdf

Fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) are known to possess good antimicrobial properties. In the present work, spice-infused frozen parathas were formulated to investigate the effect of fennel and coriander on microbial (aerobic mesophilic bacteria, yeast and mould,...