The effect of hawthorn concentrate on the nutritional value of wheat extruded crispbreads
IX. International Mediterranean Scientific Research Congress, Adana, Türkiye, 28 - 30 Nisan 2026, ss.1597-1599, (Tam Metin Bildiri)
- Yayın Türü: Bildiri / Tam Metin Bildiri
- Basıldığı Şehir: Adana
- Basıldığı Ülke: Türkiye
- Sayfa Sayıları: ss.1597-1599
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
The effect of hawthorn concentrate on the nutritional value of extruded wheat bread was studied. The objects of the study were a control sample and a sample enriched with plant concentrate, presented after extrusion processing. The chemical composition parameters were evaluated, including the content of proteins, fats, carbohydrates, minerals, vitamins, as well as the energy value of the product. It was found that the introduction of hawthorn concentrates leads to an increase in protein content from 11.0 to 12.01%, fat from 1.85 to 2.06%, carbohydrates from 52.30 to 55.42% and energy value from 256.8 to 274.4 kcal. There was a significant increase in the level of potassium from 125.33 to 376.37 mg/100 g, magnesium from 53.75 to 128.63 mg/100 g and iron from 1.24 to 2.98 mg/100 g, as well as vitamin A from 0.017 to 0.071 mg/100 g. At the same time, there is a slight decrease in vitamin E content (from 1.39 to 1.28 mg /100 g). The results show the increased mineral and antioxidant value of the product and confirm the prospect of using hawthorn concentrate in the technology of a functionally extruded product.