Sensory and physicochemical characterization of bread with turmeric and nettle, linseed and chia

Iulia Cârlea, Ana-Maria Daina Untan, Alexandra Maria Mocan, Corina Iuliana Megyesi, Laura Rădulescu

Volume 30, Issue 4;
Pages: 380-384; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551

Abstract

The aim of the paper is to create an authentic product - bread nutritionally enriched with turmeric (curcuma) and nettle, linseed and chia and to characterize it from a sensory and physicochemical point of view. The integration of ingredients such as turmeric, nettle, flax seeds and chia into traditional bread recipes bring significant benefits, with an important role in increasing the final nutritional value of the bread. Without the addition of preservatives or other chemical additives, the "bread with turmeric and nettle, linseed and chia" was obtained bread with health benefits, because nettle is rich in essential vitamins and minerals, such as iron and calcium, the seeds flaxseeds are an excellent source of omega-3 fatty acids and fiber, chia seeds contain considerable fiber, protein and antioxidants, and turmeric is known for its anti-inflammatory and antioxidant properties and helps strengthen the immune system. The sensory quality of the bread samples was evaluated 24 hours after manufacture. The external appearance, the appearance in the section, the consistency, the color, the smell and the taste of the bread were evaluated sensory, it being highly appreciated from the point of view of taste, color and consistency. Regarding the physico-chemical analyzes carried out (moisture, acidity, porosity, salt content) as conclusive data we can appreciate that all the values obtained for the analyzed bread samples fall within the standard values.