Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/13463
Title: Nutritional attributes of wheat bread fortified with convectively dried chokeberry powder
Authors: Filipović, Vladimir
Petković, Marko
Filipović, Jelena
Đurović, Igor
Miletic, Nemanja
Radovanović, Jovana
Filipović, Ivana
Journal: Acta agriculturae Serbica
Issue Date: 2021
Abstract: 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.
URI: https://scidar.kg.ac.rs/handle/123456789/13463
Type: Article
DOI: 10.5937/AASer2151055F
ISSN: 0354-9542
Appears in Collections:Faculty of Agronomy, Čačak
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