Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables

The aim of the study was to evaluate sensory quality and bioactive phenolic compounds antioxidant activity gingerbread cake with addition different vegetables, which separately prepared as studied samples. research material consisted three banana cakes various vegetable ingredients: pumpkin (Cucurbita pepo L.), tomato (Solanum lycopersicum beetroot (Beta vulgaris L.). Blended roasted pumpkin, blended beetroots, baked tomatoes were used in experiment. evaluation conducted using QDP (Quantitative Descriptive Profiling) method a hedonic by consumers also performed. In experiment, colour parameters measured CIE L*a*b* system, total polyphenol content capacity established. test results showed that level up 25% vegetables such tomato, provides an adequate effect on product while still being acceptable consumers. Moreover, it increases functional properties finished (p < 0.01). dough (25%) contained highest amount polyphenols ?40 mg GAE/100 g, characterized at mean value 0.475 ?M TEAC/g product.