Scholarly record
THE EFFECT OF THE ADDITION OF DIETARY FIBER FROM CRANBERRIES ON THE NUTRITIONAL AND SENSORY PROPERTIES OF WHITE BREAD
Abstract
The current study aims to trace the influence of the addition of dietary fibers from cranberries over nutritional and sensory properties of white bread. Cranberries, in the form of fresh and frozen fruits had been added due to high fiber content, thus aiming to achieve a functional product with superior properties for people with digestive problems, those who are prone to diabetes, healing colon and prevent constipation operation, reduces the risk of colon cancer, reduce the risk of breast cancer, reduce the risk of obesity, reduce installation cholesterol levels and hepatic cholesterol synthesis, prevents urinary tract diseases and fights against tooth and gums problems etc. Cranberries are added to the dough stage in different proportions (15% and 30%) substituting the mass of flour used, obtaining three two of bread to which they are determined through a series of physical-chemical indices and sensory as well as volume, porosity, humidity, acidity, smell, yield, taste, color etc.
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