Popa, Elisabeta Elena; Anghel, Alexandra; Stanciu, Ioana; Mitelut, Amalia Carmen; Popescu, Paul Alexandru; Drãghici, Mihaela; Geicu-Cristea, Mihaela and Popa, Mona Elena (2022) Preliminary research on using organic sea buckthorn powder in bread making. AgroLife Scientific Journal, 11 (2), pp. 136-141.
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Document available online at: https://agrolifejournal.usamv.ro/index.php/agrolife/article/view/341/340
Summary
Bread is a food product that represents an important element in human nutrition, considered a convenient type of food, being consumed daily in large quantities in many parts of the world. Adding functional ingredients in bakery products was highly researched lately, because of their ability in the reduction of some chronic diseases besides improving of basic nutritional functions. The aim of the present paper was to obtain bread with different quantities of organic dried sea buckthorn powder (Sorana variety), as functional ingredient. For sample characterization, some phisico-chemical (dry matter %, aw) and nutritional parameters (antioxidant activity, total phenolic content) were determined, as well as sensorial analysis. The study obtained promising results regarding the use of sea buckthorn powder as ingredient in bread making.
EPrint Type: | Journal paper |
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Keywords: | bread, sea buckthorn powder, ingredient |
Agrovoc keywords: | Language Value URI English bread http://aims.fao.org/aos/agrovoc/c_1071 English functional foods http://aims.fao.org/aos/agrovoc/c_2f007684 |
Subjects: | Food systems > Food security, food quality and human health |
Research affiliation: | European Union > CORE Organic > CORE Organic Cofund > Joint call with SUSFOOD2 – 2019 > MILDSUSFRUIT |
Deposited By: | Popa, PhD Elisabeta Elena |
ID Code: | 52199 |
Deposited On: | 21 Dec 2023 12:41 |
Last Modified: | 21 Dec 2023 12:41 |
Document Language: | English |
Status: | Published |
Refereed: | Peer-reviewed and accepted |
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