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  • Perspectives and challenges of using bread with a functional component inulin HPX [Elektronski vir]
    Vujačić, Vesna, turizem ...
    Functional nutrition is a concept of nutritional science for which it has been proven to have special health effects, so the constant innovation of functional products contributes to the development ... of the modern food industry. The paper examines the influence of the addition of Inulin HPX on the sensory quality of bread in order to obtain a new functional product that can improve the nutrition of the population, as well as the catering offer of the destination. Different proportions of Inulin HPX in the amount of 0%, 7.5% and 15% were used for the production of bread dough, as a substitute for part of the flour in the basic raw materials. The goal of the research was to analyze the impact of the functional component Inulin HPX on the sensory (volume, texture, color, smell and taste) and nutritional properties of bread, as well as the acceptance of the new functional product by consumers through a demand survey in the territory of the city of Kotor, Montenegro. Based on the test results, the bread with the functional component of 7.5% Inulin HPX has the best sensory characteristics and a high level of acceptance by consumers. This pilot study can serve as a basis for the marketing of a new functional product on the market of Montenegro intended for consumers who care about healthy lifestyles. One of the conclusions is that it can be a part of improving the menu of restaurants that promote healthy food, but also catering establishments within the framework of wellness and health tourism in Montenegro.
    Source: Poljoprivreda i šumarstvo [Elektronski vir] = Agriculture and forestry. - ISSN 1800-9492 (Vol. 70, iss. 1, 2024, Str. 105-114)
    Type of material - e-article ; adult, serious
    Publish date - 2024
    Language - english
    COBISS.SI-ID - 191157763

    Link(s):

    https://www.agricultforest.ac.me/paper.php?id=3257
    DOI

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