Investigation of consumer properties of sweet buns enriched with herbal food additives

Abstract

Consumer characteristics of a bakery product have been assessed. It’s been established that the developed "Topitam" sweet bun has a higher rating and nutritional value according to organoleptic, physicochemical indicators and safety indicators than the product developed according to the traditional recipe.

Keywords

• sweet buns
• food additives
• quality indicators
• nutritional value
• antioxidant activity
• digestibility