Nutritional attributes of wheat bread fortified with convectively dried chokeberry powder

Acta Agriculturae Serbica

卷:26

Filipović Ivana¹  Đurović Igor²  Miletić Nemanja³  Radovanović Jovana³  Petković Marko³  Filipović Vladimir⁴  Filipović Jelena⁵ 

[1] SP Laboratory, Bečej, Serbia;

[2] University of Kragujevac, Faculty of Agronomy, Department of Chemistry and Chemical Engineering, Čačak, Serbia;

[3] University of Kragujevac, Faculty of Agronomy, Department of Food Technology, Čačak, Serbia;

[4] University of Novi Sad, Faculty of Technology, Department of Chemical Engineering, Novi Sad, Serbia;

[5] University of Novi Sad, Institute for Food Technology, Novi Sad, Serbia;

关键词: chokeberry;    bread;    fortification;    nutrition;    z-score;   

DOI  :  10.5937/AASer2151055F

来源: DOAJ

【 摘 要 】

Chokeberry (Aronia melanocarpa L.) has a positive effect on human health, and therefore it can be used as a beneficial component for food (e.g. wheat bread) fortification. Dried chokeberry powder (CP), obtained by convective drying at 50, 60, and 70°C, fortified bread samples by replacing wheat flour at levels of 1, 2.5, 5 and 10%. Bread samples fortified with chokeberry were characterized by a decrease in total starch and protein contents and an increase in total sugar, mineral (Mg, Ca, Cu), and fat components; unsaturated oleic acid was reduced, unlike unsaturated linoleic and linolenic acids. All developed mathematical models for starch, protein, fat, and minerals in bread supplemented with CP were characterized by statistically insignificant residual variances and high values of R2. Z-score analysis showed the optimal segment and total scores of bread fortified with CP. Chokeberries dried at a temperature of 60°C showed the best nutritional attributes. Wheat bread enriched with CP in the amount of 10% had the highest level of fortification.

【 授权许可】

Unknown