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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


Puni tekst: engleski pdf 561 Kb

str. 9-14

preuzimanja: 191

citiraj


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

https://hrcak.srce.hr/244400

Datum izdavanja:

3.8.2020.

Posjeta: 531 *