Influence of black chokeberry (Aronia melanocarpa L.) addition on the main characteristics of bread
Toncho Kolev, Rosen Chochkov
, Zlatin Zlatev
Abstract: The article describes the results of a study of bread produced with the use of raw materials of berries origin. By using appropriate computer-based statistical methods, the appropriate amount of black chokeberry flour in bread was determined. An analysis of a total of 43 features describing the change in the physicochemical, geometric, organoleptic and optical properties of bread with the addition of black chokeberry was found. It was found that only 18 of them are informative. It has been proven that the shape stability, dry matter content, active and titratable acids, general appearance and aroma, as well as 9 color and 3 spectral indices, sufficiently reflect the changes in bread, depending on the amount of added chokeberry flour. The specific relationship between the reduced data to two principal components of the created vector of 18 features was studied. It has been found that this relationship can be described with an accuracy of up to 83%. It was found that the addition of 8.62% raw material from black chokeberry flour improves the physico-chemical and organoleptic and optical characteristics of bread. In further studies, whole black chokeberry flour, due to its specific chemical composition and significant content of biologically active substances and macronutrients, can be used to obtain bread with functional properties.
Keywords: color; feature selection; fruit powder; PCA; regression model; sensory characteristics; spectra; wheat flour
Citation: Kolev, T., Chochkov, R. & Zlatev, Z. (2024). Influence of black chokeberry (Aronia melanocarpa L.) addition on the main characteristics of bread. Bulg. J. Agric. Sci., 30(6), 1114–1127
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| Date published: 2024-12-16
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