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• W2969430019 abstract "Fennel seeds and their aromatic oil contain ingredients which are biologically active with high nutritional value, as well as their antimicrobial and fungal effects and alleviation of some disease symptoms. The aim of this research was to determine the chemical properties of fennel seeds, their aromatic oil, effect on the growth of microbes and alleviation of respiratory disease symptoms such as cough and sore throat. Drinks of fennel seeds and their aromatic oil were prepared with different ratios and used to treat a group of individuals suffering from cough and compare them with the control group. In addition, biscuits containing different ratios of fennel seeds and their aromatic oil were prepared. The results of this study showed that fennel seeds contained a high percentage of protein, Crude fiber, carbohydrates and minerals. The results also showed that fennel seeds and its aromatic oils contained substances, which had an effect in relieving cough and sore throat. Methanolic extract from fennel seeds had antioxidant and antimicrobial activities. This study also showed that biscuits containing fennel seeds and its aromatic oil could be stored for longer periods than biscuits without fennel seeds and its aromatic oil. No change in sensory properties or microbial growth during storage was observed. Therefore, we can use it as a natural preservative. In addition, biscuits prepared containing the different percentages of fennel seeds and their aromatic oil were accepted by the panelists when they were stored. Its sensory properties were well maintained. The results also showed that drink of fennel seeds and their oil had an effective effect in the treatment of cough." @default.
• W2969430019 created "2019-08-29" @default.
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• W2969430019 date "2019-09-30" @default.
• W2969430019 modified "2023-09-26" @default.
• W2969430019 title "Using fennel and its oil as a preservative and functional food to produce food and Drink products to be used to alleviate cough symptoms" @default.
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• W2969430019 doi "https://doi.org/10.21608/asejaiqjsae.2019.44629" @default.
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