PRINT ISSN 2285-5653, CD-ROM ISSN 2285-5661, ONLINE ISSN 2286-1580, ISSN-L 2285-5653


Published in Scientific Papers. Series B, Horticulture, Volume LXII
Written by Monica CATANĂ, Luminița CATANĂ, Enuța IORGA, Adrian Constantin ASĂNICĂ, Nastasia BELC

Aronia (Aronia melanocarpa) has gained a huge interest due to its complex biochemical composition that gives it various beneficial effects on health. Polyphenols (anthocyanins and procyanidins, especially), represent the most important group of biologically active compounds, which give to these fruits their therapeutical properties and antioxidant potential. In this study it was evaluated the quality of bakery (bread, minibaguette and biscuits) products fortified with dried fruits of Aronia melanocarpa. Products made have superior sensory quality, high nutritional value and antioxidant potential. Thus, products are characterized by the content in polyphenols (193.34 ... 263.22 mg GAE/100g), proteins (11.92 ... 12.95%), fibres (9.13 … 16.60%) and mineral elements (potassium, calcium, magnesium, iron and zinc). Antioxidant capacity of the achieved products varied in the range 1.91 ... 3.42 mg Trolox Equivalents/g. Biscuits with Aronia and ginger recorded the highest value of antioxidant capacity, and Bread with Aronia had the minimum value. Shelf-life of products studied is quite long, possibly due to the antioxidant and antibacterial properties of fruits of Aronia melanocarpa. In addition, in case of bread and minibaguette, lactic acid bacteria from sourdough used for fermentation have an important role to ensure the preservation of these products. This study has practical value; dried fruits of Aronia melanocarpa can be a functional ingredient to increase the nutritional value and antioxidant capacity of bakery products.

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