Chemical composition of dried fruits as a value added ingredient in bakery product
2009
Cvetković, B.R., Institute for Food Technology, Novi Sad (Serbia) | Filipčev, B.V., Institute for Food Technology, Novi Sad (Serbia) | Bodroža-Solarov, M.I., Institute for Food Technology, Novi Sad (Serbia) | Bardić, Ž.M., Institute for Food Technology, Novi Sad (Serbia) | Sakač, M.B., Institute for Food Technology, Novi Sad (Serbia)
Expanding the range of bakery products in terms of producing supplemented or dietetic products has been an increasingly important trend in contemporary baking. Bakery products as basic and popular food, could be used in the prevention of nutritive deficiencies of many important nutrients, by supplementing the products with biologically valuable ingredients. Such ingredients are dried fruits in the form of powder or cut in peaces. Addition of dried fruits contributes to higher content of vitamins, potassium, calcium, iron and dietary fibers in the finished product. In bread supplemented with 10% powdered fruit or 30% of dried fruits in pieces, potassium and calcium content in bread increases 4-25 times. Iron content in the supplemented bread increases from 28% (cranberry) to 240% (apple). Dried apple and rose hip increaseds dietary fiber content in the supplemented bread for about 100%.
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