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Preliminary research on using organic sea buckthorn powder in bread making

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
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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