Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Hülya GÜL, Hicran ŞEN

Effects of dried and ground rosehip seed flour (RSF) on bread quality and in particular on loaf volume, length, height, crumb and crust colour, texture and sensory properties were determined. RSF was added in levels of 0, 5, 7.5 and 10% to wheat flour sample. There was a considerable decrease detected at both loaf volume and loaf height whereas a sharp increase was measured at firmness and chewiness of breads as the concentration of RSF were increased. Brightness (L value) of crumb went down while redness (a value) went up as the ratio of RSF in bread formulation was increased. When 10% RSF was added total dietary fiber content of breads were doubled as compared to control. Sensory evaluation by a consumer panel resulted in a less rated scores at loaf volume, shape-symmetry, colour and structure of crust, crumb colour, grain structure, flavour, taste and aroma of RSF added breads than control. However all these parameters were affected significantly by the level of RSF. Beside general sensory attributes, acceptability and purchasing intent of 5% RSF containing breads were found as near as the control breads. According to the obtained results, RSF can be used up to 5% level without negatively affecting the technological and sensory quality of breads. Also it can be used above 10% to enhance the dietary fiber content of breads but in this case further studies should be needed to improve technological quality of breads.

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