IMPROVING THE ANTIOXIDIZING CAPACITY OF CATERING PRODUCTS BY ADDING SPICES

Abstract

Biologically active compounds are chemical compounds of food with an essential role in the good development of the human body. To this category belong: proteins, fatty acids mono- or polyunsaturated, dietary fibers, vitamins, mineral salts, bioantioxidants, etc. These compounds are spread into a large variety of foods, but especially of vegetal origin. In this way, spices and aromatic herbs can represent important sources of antioxidants for the body. These can be found in different catering products but their quantities are limited by changes in sensory characteristics that are not always agreed by consumers. The study intends to assess the antioxidant potential of three spices (basil, thyme and oregano) and the acceptance by consumers of some catering products with the content of antioxidants improved by addition of these spices. To investigate the acceptability of new spreads by consumers a preference test was used, of 9-point hedonic scale, verbal anchors as those devoted. The preparation has been tasted by 106 consumers aged between 14 and 52 years (14-17 years, 18-20 years, more than 20 years). The medium scores were attained 6,19 for oregano dish, 6,88 for the thyme dish and for the one with basil, placed between „like moderately” and „like slightly”. The degree of sympathy has evolved differently between groups. For consumers under 16 years with basil product had the best scores, followed by thyme. For other consumers, the preparation with thyme had higher score, followed by basil.