Chemical, antioxidative, and sensory characteristics of wheat bread partially substituted with black chokeberry ( Aronia melanocarpa L.) powder

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Chemical, antioxidant, and sensory properties of bread with black chokeberry (Aronia melanocarpa L.) fruit powders (CP) were examined. The CP was used to substitute 1, 2.5, 5, and 10% of wheat flour. Total cellulose, ash, phenolics, flavonoids, and antioxidant activity of bread were increased with higher CP levels regardless of the dehydration temperature of chokeberry. Bread with 10% of CP, irrespective of the dehydration temperature of chokeberry, had the highest ratio of total cellulose (1.51%–1.69% dry weight), total ash (2.25%–2.26% dry weight), phenolics (209.30–232.47 mg Gallic Acid Equivalents/100 g dry weight), flavonoids (202.78–230.18 mg Catechin Equivalents/100 g dry weight), and antioxidant activity (41.2–54.5 mg Trolox Equivalents/100 g dry weight). The best sensory results of bread were obtained with 5% of CP. As CP replacement was increased, the color of bread became darker (L*), more reddish (+a*), and less yellowish (b*) pigmented region. Practical applications Traditional wheat bread has been the principal food in the World, and many wheat flour alternatives in yeast-leavened bread making are being exploited nowadays. In this research, wheat flour was substituted with chokeberry powder. The objective was to develop a new nutritive formula of white wheat, yeast-leavened bread enriched with phenolics, cellulose, minerals, and with pleasant sensory characteristics. The results obtained in this study showed that chokeberry powder was able to replace up to 10% wheat flour and could provide a significant health improvement as an acceptable functional product. Bread samples with 10% of chokeberry powder had the highest ratio of cellulose, ash (minerals), total phenolics, flavonoids, and antioxidant activity. The best sensory characteristics were obtained with 5% substituted flour with chokeberry powder. The new nutritive bread has an increased level of active materials with positive potential for human health.