Quality evaluation of bread with addition of sunflower seeds, olives and turmeric

Authors

  • 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

Keywords:

bread with addition of sunflower seeds, olives or turmeric, quality, enriching white bread

Abstract

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.

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Published

2020-08-01

Issue

Vol. 13 No. 1 (2020)

Section

Articles