Published in Scientific Papers. Series B, Horticulture, Vol. LXVI, Issue 1
Written by Georgiana-Roxana TOMOȘOIU, Stelica CRISTEA, Corina Nicoleta PREDESCU, Liliana TUDOREANU
Functional and personalized foods have generated a growing interest for the general public and nutritionists. Bread is one of the most popular food being a versatile option for developing functional and personalized assortments. Vegetables powders of spinach, grape seeds, tomato seeds, carrot, tomato fruits, beetroot or broccoli have been added to bread dough to improve its phenolic content, textural properties, storage and shelf life. The present research is comparing the textural properties of three assortments of commercially available Romanian sliced rye bread (FT, SV, CR), which is a healthier alternative to wheat bread, with three assortments of manufactured white bread containing lyophilized powder of hawthorn (P2) and rosehips berries (P3) and grapeseed powder (P4). Cohesiveness was significantly different between the original assortments and the commercial ones however the cohesiveness of the P2, P3 and P4 bread assortments were not significantly different. No significant difference was also observed for the cohesiveness of the FT, SV and CR rye breads. The springiness index was not significantly different between all tested breads (P = 0.198), however the chewiness of P4 was significantly different compared to the commercial assortments but not significantly different compared to P2 and P3. The lack of difference between the springiness index of the two groups of beads indicates that the proposed original bead assortments can be a healthier alternative to rye breads, thanks to their exceptional phenolic content and mineral concentrations.
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