Improvement of Functional Properties in Bread Enriched with Aronia (Aronia melanocarpa) Juice
6th International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2025) , Ankara, Türkiye, 25 - 27 Haziran 2025, ss.36, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Basıldığı Şehir: Ankara
- Basıldığı Ülke: Türkiye
- Sayfa Sayıları: ss.36
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
daily diet. Due to its frequent consumption, improving the nutritional and functional value of bread offers a practical approach to supporting public health. In this context, the use of natural ingredients rich in bioactive compounds has gained increasing attention. Aronia (Aronia melanocarpa) is a fruit known for its high content of phenolic compounds such as anthocyanins and flavonoids, and for its strong antioxidant capacity. In this study, the effect of incorporating aronia juice at levels of 50% and 100% in bread formulations was investigated in terms of its contribution to the product’s bioactive profile. The enrichment of bread with aronia juice led to a remarkable increase in both phenolic content and antioxidant potential compared to the control. Specifically, phenolic content increased by approximately 176% and 393%, while antioxidant activity improved by 89% and 228% in the 50% and 100% juice formulations, respectively. The results demonstrate that aronia juice can serve as a natural source of phenolics and antioxidants in cereal-based products. Its inclusion in bread formulations significantly enhances both nutritional and functional properties. These findings suggest that the utilization of fruit-derived bioactive components may contribute to the development of novel functional bakery products with potential health-promoting effects.