Nutritional attributes of wheat bread fortified with convectively dried chokeberry powder

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 flou...

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Autores principales:	Filipović Vladimir, Petković Marko, Filipović Jelena, Đurović Igor, Miletić Nemanja, Radovanović Jovana, Filipović Ivana
Formato:	article
Lenguaje:	EN SR
Publicado:	University of Kragujevac, Faculty of Agronomy, Cacak 2021
Materias:	chokeberry bread fortification nutrition z-score Agriculture S
Acceso en línea:	https://doaj.org/article/402a1959057d4ab9bc9ebe043bc4a9ab
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spelling	oai:doaj.org-article:402a1959057d4ab9bc9ebe043bc4a9ab2021-12-05T18:00:31ZNutritional attributes of wheat bread fortified with convectively dried chokeberry powder0354-95422560-314010.5937/AASer2151055Fhttps://doaj.org/article/402a1959057d4ab9bc9ebe043bc4a9ab2021-01-01T00:00:00Zhttps://scindeks-clanci.ceon.rs/data/pdf/0354-9542/2021/0354-95422151055F.pdfhttps://doaj.org/toc/0354-9542https://doaj.org/toc/2560-3140Chokeberry (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.Filipović VladimirPetković MarkoFilipović JelenaĐurović IgorMiletić NemanjaRadovanović JovanaFilipović IvanaUniversity of Kragujevac, Faculty of Agronomy, Cacakarticlechokeberrybreadfortificationnutritionz-scoreAgricultureSENSRActa Agriculturae Serbica, Vol 26, Iss 51, Pp 55-62 (2021)
institution	DOAJ
collection	DOAJ
language	EN SR
topic	chokeberry bread fortification nutrition z-score Agriculture S
spellingShingle	chokeberry bread fortification nutrition z-score Agriculture S Filipović Vladimir Petković Marko Filipović Jelena Đurović Igor Miletić Nemanja Radovanović Jovana Filipović Ivana Nutritional attributes of wheat bread fortified with convectively dried chokeberry powder
description	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.
format	article
author	Filipović Vladimir Petković Marko Filipović Jelena Đurović Igor Miletić Nemanja Radovanović Jovana Filipović Ivana
author_facet	Filipović Vladimir Petković Marko Filipović Jelena Đurović Igor Miletić Nemanja Radovanović Jovana Filipović Ivana
author_sort	Filipović Vladimir
title	Nutritional attributes of wheat bread fortified with convectively dried chokeberry powder
title_short	Nutritional attributes of wheat bread fortified with convectively dried chokeberry powder
title_full	Nutritional attributes of wheat bread fortified with convectively dried chokeberry powder
title_fullStr	Nutritional attributes of wheat bread fortified with convectively dried chokeberry powder
title_full_unstemmed	Nutritional attributes of wheat bread fortified with convectively dried chokeberry powder
title_sort	nutritional attributes of wheat bread fortified with convectively dried chokeberry powder
publisher	University of Kragujevac, Faculty of Agronomy, Cacak
publishDate	2021
url	https://doaj.org/article/402a1959057d4ab9bc9ebe043bc4a9ab
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Nutritional attributes of wheat bread fortified with convectively dried chokeberry powder

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