Effect of juniper fruit (Juniperus communis L.) on bread quality characteristics

Abstract

The study investigated the effect of chopped juniper fruit in bread formulations on organoleptic, physicochemical and nutritional value. The results showed that juniper fruit added for 3% significantly improved bread's taste, aroma, texture and appearance. According to the results of the tasting evaluation, bread with 3% juniper fruit had high organoleptic parameters and exceptional taste qualities. The protein, fat and fibre content in bread with juniper fruit addition increased significantly compared to the control sample, increasing by 4.0-11.8%, 18.5-14.8% and 322.2-222.2%, respectively. There was also a 2-fold increase in the antioxidant activity of bread with the addition of 3% juniper fruit (15.5 mg/100 g), which has a positive effect on extending the shelf life of bread and preserving its freshness. The loss of bread freshness during storage was slow in the sample with the addition of juniper fruit, which was 20% lower than in the control sample. Physico-chemical analyses showed that juniper fruit increased the nutritional value and enriched the nutrient content. The study's results confirmed that the bread's safety parameters also met the requirements, making it safe for consumption. Thus, chopped juniper fruit in bread production is an effective way to improve the nutritional and organoleptic properties of the product, extending shelf life.