Izvorni znanstveni članak
https://doi.org/10.5281/zenodo.4059892
Quality evaluation of bread with addition of sunflower seeds, olives and turmeric
Aldin Karić
; Faculty of Technology, University of Tuzla, Urfeta Vejzagića 8, 75000 Tuzla, Bosnia and Herzegovina
Amela Kusur
; Faculty of Technology, University of Tuzla, Urfeta Vejzagića 8, 75000 Tuzla, Bosnia and Herzegovina
Martina Andrejaš
; Faculty of Technology, University of Tuzla, Urfeta Vejzagića 8, 75000 Tuzla, Bosnia and Herzegovina
Hurija Alibašić
; Faculty of Technology, University of Tuzla, Urfeta Vejzagića 8, 75000 Tuzla, Bosnia and Herzegovina
Sažetak
This paper will show that adding some spices and other raw materials can increase the nutritional value of bread and provide a product that will be acceptable for consumption. Sunflower seeds, olives or turmeric are added in amounts up to 10 %, relative to the total amount of flour. Nutritional value of bread was determined, the sensory analysis was performed and the durability or preservation of freshness was monitored.
Ključne riječi
bread with addition of sunflower seeds, olives or turmeric; quality; enriching white bread
Hrčak ID:
244400
URI
Datum izdavanja:
3.8.2020.
Posjeta: 555 *