Abstract
Bread is the staple food for most people around the world, it being consumed since ancient times. Because of it’s major importance in the diet, over the last years, the trend of enrich the nutritional quality was developed, by replacing the chemical fortification of foods with an intake of bioactive compounds from fruits, vegetables and cereals. The avocado is useful in human nutrition as a source of various nutrients and especially as source of energy and monounsaturated fatty acids. This paper belongs to a more complex study, which aiming the evaluation of enriched bread for breakfast prepared with an addition of avocado paste (12%) as a source of biologically active components in nutrition. Bread produced from 100% wheat flour served as the control. The seasoned bread for breakfast and the control samples were subjected to physico-chemical and organoleptic analyses. Addition of avocado paste (AP) in bread has improved physicochemical and sensory attributes.
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Schedule a callMore From: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
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