Available online at http://journal-of-agroalimentary.ro Journal of Agroalimentary Processes and Technologies 2017, 23 (4), 264-270 Journal of Agroalimentary Processes and Technologies ____________________________________________________ Corresponding author: e-mail: negrea_monica2000@yahoo.com Evaluation of the nutritional and sensory quality of functional bread assortments obtained from wheat flour and carrot powder (Daucus carota L.) Daniela Stoin, Monica Negrea * , Calin Jianu, Ariana Velciov, Teodor Traşcă Banat`s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Faculty of Food Processing, Calea Aradului 119, Timisoara 300645, Romania. . Received: 26 September 2017; Accepted: 12 December 2017 ______________________________________________________________________________________ Abstract The results presented in this paper are part of a complex study, which aims at the development of some bread assortments, specially designed to meet the requirements of a market segment of as many consumers as possible, with various tasty, and with high nutritional value products. In the context of obtaining such products, this study sought alternatives for the partial substitution of wheat flour with other high nutritional ingredients. Based on these considerations, the purpose of this study was to determine the sensorial, physico-chemical properties of bread with carrot powder. Wheat flour was supplemented with three different concentrations of carrot powder (30%, 50% and 70%). In case of sensory evaluation, incorporation of carrot powder recorded the highest scores for all quality attributes of the assortment with 50% substitution. The results showed that the addition of 50% carrot powder resulted in a bread assortment with volume, porosity and low elasticity, but with a high acceptability. Overall, carrot powder could be incorporated up to a level of 50% into bread, in order to provide its beneficial health effects, without changing significantly the bread quality. Keywords: bread quality, carrot powder, sensorial and physico-chemical characteristics. ______________________________________________________________________________________ 1. Introduction The scientific and technological evolution of recent years has been influencing and visibly influences the life and feeding style of the modern individual. Nowadays, consumed food is processed, refined, concentrated so that it is as easy to prepare and consume as possible, to produce gustatory sensations and to relieve the hunger without taking into account the body's needs and the long-term effects on health [1]. The increasing incidence of nutrition diseases and the increasing costs of treating them, has alarmed nutritionists and the authorities. Rediscovering the influence of diet on health, has led to the emergence of functional foods, as foods with preventive and ameliorative effects of various non-communicable chronic conditions [1, 2]. The most accessible way to provide the population with vitamins and micronutrients is the supplementary fortification of everyday food and consumer products, especially flour and bakery products, with these substances. However, the fortification of foods must not diminish their nutritional qualities and their quality, particularly not to substantially alter the taste or assimilation of other nutrients contained therein, not to reduce the shelf-life and not to alter the product's harmlessness characteristics, respectively [2].