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The current study aims to trace the influence of the addition of dietary fibers from cranberries over nutritional and sensory properties of white bread. Cranberries, in the form of fresh and frozen fruits had been added due to high fiber content, thus aiming to achieve a functional product with superior properties for people with digestive problems, those who are prone to diabetes, healing colon and prevent constipation operation, reduces the risk of colon cancer, reduce the risk of breast cancer, reduce the risk ...

The term ”comfort food” is a relatively recent expression, being concerned on strengthening and consolation during different periods of life. Its main attribute is to ensure pleasant sensation for the consumer and a quick satisfaction of the physiological needs, without neglecting the psychological sensation involved. Contemporary food practices have emerged and nowadays even schools and education institutions tend to encourage consumption of comfort food products by including such products in their daily menu...