Nela Dragomir, Carmen Georgeta Nicolae, Oana-Crina Bujor, Elisabeta Elena Popa, Petre Andrei, Liliana Badulescu
Full Text PDF | added value, consumer acceptance, hedonic scale, new product, taste.

The dill (Anethum graveolens L.) is an annual herbaceous plant, which has spread widely in Romanian cuisine and is used entirely: leaves, stem, and seeds. It contains active substances with multiple beneficial properties for human health. The aim of this study was to develop new type of grissini, enriched with powder organic dill obtained from leaves and stems. The organic powders were realized in the framework of SusOrgPlus project in the Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest. Grissini’s with different percentage of leaf powder organic dill and stem powder organic dill were designed and evaluated in a consumer acceptance test, where the aroma, color, flavor and appearance of the attributes were evaluated. The most valuable products with the highest acceptance scores were selected, further analyzed in an accelerated stability study at different temperatures. The new developed food product enriched with powder from organic stem dill is a healthy alternative snack, with the potential to raise awareness and encourage the consumption of organic products.

Cite this paper: Dragomir, N., Nicolae, C.G., Bujor, O.C., Popa E.E., Andrei, P., Badulescu, L. (2020). ORGANIC GRISSINI WITH ORGANIC DILL POWDERS – INNOVATIVE PRODUCTS. Current Trends in Natural Sciences, 9(18), 57-63.

Current Trends in Natural Sciences

ISSN (online) 2284-953X
ISSN (CD-ROM) 2284-9521
ISSN-L 2284-9521
Publisher University of Pitesti, EUP