CHEMICAL AND QUALITATIVE CHARACTERISTIC OF BREAD AND CRACKERS INNOVATIVE ENRICHES WITH PUREE OF RUCOLA CARACTERISTIQUE CHIMIQUE ET QUALITATIVE DE PAIN ET CRAQUELINS INNOVATIFS ENRICHIS EN PUREE DE FEUILLES DE ROQUETTE

Abstract

The study presents the results of the qualitative analysis of innovative functional bread and crackers enriched with rucola puree in the context of a healthy diet and informational uncertainty of the consumer. Bread from whole grain flour and crackers with chickpeas and rice flour, enriched with 30 and 10 % rucola puree, have the best quality characteristic. The products are characterized by an average content of protein, fat and low total sugars. The fiber’s content is higher in crackers than in bread. The chemical and sensory characteristics of bread and crackers enriched with rucola puree determine their relevance to healthy diet in the prevention and treatment of major socially significant diseases. The industrial production and the market realization of innovative, functional foods are highly dependent on the phenomenon of information asymmetry between the producer and the consumer. Essential tool to overcome it is the introduction of minimum control standards for functional foods with which to expand their application in a healthy diet. The development of innovative functional foods by enriching bread and crackers with rucola puree is useful.

Keywords

• healthy foods
• rucola puree
• bread
• crackers
• quality characteristic
• information asymmetry