Study The Storage Quality Of Supplemented Bread With Different Levels Of Anise Powder

This study was conducted to study the storage quality of supplemented bread with different levels of anise powder (5%, 10% and 15%) at room temperature and at the refrigerator. The control and supplemented bread were stored at the room temperature and in the refrigerator at 4^ͦ C. The mold has grown after two days at room temperature on the control bread sample, while the mold appeared on the supplemented bread with 5% anise powder after three days and the mold appeared on the supplemented bread with 10% and 15% anise powder after six and eight days of production respectively. The storage results in the refrigerator at 4ͦ C showed that the mold  grown on control bread after ten days of production, while the supplemented bread samples with 5% anise powder showed the growth of the mold and appearance of green mold in large quantities after 2 weeks, in contrast the supplemented bread samples with 10% anise powder showed the growth of the white mold in little quantities after three weeks, but the supplemented bread samples with 15% anise powder showed also the growth of white bread mold in very little quantities after 1 month of production. The results of chemical analysis showed that anise contains high protein, fat, carbohydrate ,fiber, moisture and ash content (14.075±0.13, 14.325± 0.02, 38.32±0.03 ,16.53±0.01, 9.88 ±0.05 and 6.87±0.1), respectively, also it contains vitamin B complex ( B1, B2, B5, B6), A and C vitamin, (0.332±0.01, 0.340±0.04, 2.789±0.5, 0.58±0.02, 15.56±0.75 and 19.89±0.12), respectively and minerals Ca, Fe, Mg, P, K, Na and Mn (42.171±0.002, 2.453 ±0.003, 53.432±0.001, 0.385±0.001, 536.312±0.672, 11.155±0.085 and 8.981±0.005), the fats content  (total saturated, monounsaturated, polyunsaturated and cholesterol) in anise are (0.578±0.1, 8.985±0.58, 3.071±0.1 and  0.00±0.001), also anise contains essential oil such as transanethole and oleoresins,  it  is considered the major component in anise oil while oleic acid is considered the major compound in all the oleoresins, so anise has  antioxidants properties and can be utilized for protecting fat-containing foods because of volatile oils.