Abstract
Bread is a food product that represents an important element in human nutrition, considered a convenient type of food, being consumed daily in large quantities in many parts of the world. Adding functional ingredients in bakery products was highly researched lately, because of their ability in the reduction of some chronic diseases besides improving of basic nutritional functions. The aim of the present paper was to obtain bread with different quantities of organic dried sea buckthorn powder (Sorana variety), as functional ingredient. For sample characterization, some phisico-chemical (dry matter %, aw) and nutritional parameters (antioxidant activity, total phenolic content) were determined, as well as sensorial analysis. The study obtained promising results regarding the use of sea buckthorn powder as ingredient in bread making.
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