Investigation of the Applicability of Stinging Nettle (Urtica dioica L.) for the Production of Functional Bakery Products
DOI:
https://doi.org/10.17108/ActAgrOvar.2026.67.1.105Keywords:
stinging nettle, functional food, antioxidants, spectrophotometry, consumer acceptanceAbstract
The demand for health-promoting foods with exceptional nutritional and biological qualities is increasing. Medicinal herbs are rich in antioxidants and polyphenols and often possess favourable organoleptic properties. Therefore, this study aimed to develop a novel functional bakery product enriched with stinging nettle (Urtica dioica L.). The functional food consisted of crackers supplemented with nettle leaves and nettle seeds. The objectives were to demonstrate that nettle leaves and seeds are excellent sources of bioactive compounds and that these compounds are retained during food production, and to evaluate consumer acceptance of nettle-enriched crackers through organoleptic testing. The results showed that dried nettle leaves had significantly higher values than nettle seeds for both parameters tested (TAC: 108.1 ± 7.7 mg AAE/g; TPC: 46.6 ± 5.2 mg GAE/g). Among the cracker samples, the baked crackers enriched with nettle seeds exhibited the highest polyphenol content (7.7 ± 0.4 mg GAE/g) and antioxidant content (17.4 ± 1.9 mg AAE/g). These samples were also the most preferred by consumers. From both organoleptic and nutritional perspectives, nettle seeds proved to be the superior choice for enhancing crackers.
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