BOOK OF ABSTRACTS studentesc... · Denisa-Andreea Nicoară-Martinconi, Diana Moigradean, Mariana-Atena Poiana Faculty of Food Engineering, Banat's University of Agricultural Sciences

Scientific Programme: 24-25 June 2019

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BOOK OF ABSTRACTS

The 4th Student Conference: „Life Sciences – Food Processing”

Faculty of Faculty of Food Engineering

24-25 June 2019, Timişoara

Organized by


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ORGANIZING COMMITTEE Prof. Dr. Ing. Teodor Ioan Traşcă

Prof. Dr. Ing. Adrian Riviş Prof. Dr. Ing. Nicoleta G. Hădărugă

Prof. Dr. Ing. Ing. Călin Jianu

Conf..Dr. Ariana Velciov Conf. Dr.Ing. Gabriel Hegheduş – Mîndru

ORGANIZING COMMITTEE SECRETARIAT Conf. Dr. Ing. Ramona Cristina Hegheduş - Mîndru

Conf. Dr. Ing. Gabriel Hegheduş - Mîndru

Conf. Dr. Ing. Corina Megyesi Conf. .Dr. Ing. Diana Dogaru

Conf. .Dr. Mărioara Drugă

Conf. Dr. Ing. Camelia Cioban Conf..Dr. Ing. Despina Bordean

S.l..Dr. Ing. Ileana Cocan

S.l..Dr. Ing. Delia Dumbravă Ş.L.Dr. Ing. Alexandru Rinovetz

Ş.L.Dr. Ing. Bogdan Petru Rădoi

Ş.L.Dr. Ing. Gabriel Bujancă Ş.L.Dr. Ing. Mihaela Cazacu

Ş.L.Dr. Antoanela Cozma; Ş.L.Dr. Dacian Lalescu

S.l. Dr. Ing. Camelia Moldovan S.l. Dr. Ing. Diana Moigradean

Sl. Dr. Ing. Liana Alda; Sl. Dr. Ing. Mirela Popa

Sl. Dr. Ing. Sofia Popescu; As. Dr. Ing. Negrea Monica As. Dr. Ing. Laura Rădulescu

SCIENTIFIC COMMITTEE Prof. Dr. Ing. Ionel Jianu

Prof. Dr. Ing. Teodor Traşcă

Prof. Dr. Ing. Adrian Riviş

Prof. Dr. Ing. Nicoleta G. Hădărugă

Prof. Dr. Ing. Ersilia Alexa

Prof. Dr. Ing. Mariana Poiană

Prof. Dr. Ing. Ducu Ştef Prof. Dr. Ing. Călin Jianu

Conf. Dr. Ing. Daniela Stoin

Conf..Dr. Corina Mişcă Conf..Dr. Ing. Ioan David

Conf..Dr. Ariana Velciov

Conf. Dr. Ing. Florina Radu


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General Programme

The 4th Student Conference:

„Life Sciences – Food Processing”

June 24-25, 2019

1400 – 1415 Registration at the Faculty of Food Engineering

1415 – 1430 Opening of the Conference

1430 – 1600 Coffee break and posters

”Emeritus Prof. Ionel Jianu” Amphitheatre - Faculty of Food Engineering Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of

Romania” from Timişoara


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Scientific Programme 24 June 2019

The 4th Student Conference:


”Emeritus Prof. Ionel Jianu” Amphitheatre - Faculty of Food Engineering Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of

Romania” from Timişoara

1400 – 1415 Registration at the Faculty of Food Engineering

1415 – 1430 Opening of the Conference

Prof. Dr. Eng. Adrian RIVIŞ, Dean of the Faculty of Food

Engineering, Banat’s University of Agricultural Sciences and

Veterinary Medicine “King Michael I of Romania” from

Timişoara

1430 – 1600 Coffee break and posters

Section I: Food Technology

Section II: Food control

Section III: Food science


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POSTERS Student Conference:



P1 The preparation technology of minitarts with mixed cream

Roxana-Florina Tămas, Mihaela Cazacu

Faculty of Food Engineering, Banat's University of Agricultural Sciences and

Veterinary Medicine „King Michael I of Romania” from Timisoara, Romania

P2 Study on drawing preparation garlic technology

Oana Giorgiana Sirb, Mihaela Cazacu



P3 Technique of duck pasta pre-processing with apple juice

Laszlo-Eva Kinga, Mihaela Cazacu



P4 Technical principle for preparation of the baguette with white and rye flour

Mădălina Cristina Băișan, Cazacu Mihaela



P5 Possibilities to reduce the oxidation degree in meat preparation technology

Alexandru Dragoș Popescu, Ileana Cocan, Daniela Stoin



P6 Study regarding the use of chickpeas as a vegetable source of protein in the

technology of sterilized meat products

Maria Olar Andreia, Ileana Cocan, Ersilia Alexa



P7 Study regarding obtaining and characterizing of some smoked meat specialties

Emanuela Clarissa Jula, Ileana Cocan, Monica Negrea



P8 Utilization of some horticultural products in the technology of meat products

preparation

Mădălina Elena Filipescu, Ileana Cocan, Daniela Stoin, Marina Furtună




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P9 The study of using horseradish as a natural source of antioxidants in the

technology of obtaining coocked meat producs

Adela Costina Drăguți, Ileana Cocan, Monica Negrea



P10 Study regarding the antioxidant effect of pepper seed oil on chilled meat

Ioana Claudia Babău, Ileana Cocan, Alexa Ersilia, Liliana Andrei



P11 Technical-economic elements of conservation with sugar. chilli jam with ginger

and orange peel

Augusta-Andreeea Mărginean, Călin Jianu



P12 The study of conservation by concentration with the help sugar of kiwi and banana

jam

Alexandra Andreea Predica, Călin Jianu



P13 Determination of antimicrobial activity of Lavandin grosso oil

Larisa Oprean, Călin Jianu



P14 Obtaining and characterization of some white wine of Buzias-Silagiu vineyard

Patricia Erdos–Miutescu, Mariana-Atena Poiana, Diana Moigradean



P15 Obtaining and characterization of some red wine from Recas Wineries

Denisa Alexandra Tomescu, Mariana-Atena Poiana, Diana Moigradean



P16 Obtaining and characterization of apple vinegar aromatized with some spices

Silvana Cristiana Radu, Mariana-Atena Poiana, Diana Moigradean



P17 Valorisation of Cocos nucifera flour in the food technology

Bianca-Maria Bogatu, Monica Negrea, Ersilia Alexa




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P18 Mentha piperita - antimicrobial properties with role in the food industry

Isabela Adriana Neamtu, Monica Negrea, Ersilia Alexa



P19 HACCP analysis in the processing of products preserved with sugar - Pear

compote with anise

Bianca-Roxana Delurințu, Monica Negrea, Calin Jianu



P20 Technical and economic elements regarding the obtaining of a new product

preserved by sugar concentration (special jam with summer squash and anise)

Florina-Nicoleta Popa, Monica Negrea, Calin Jianu



P21 Phytochemicals and antioxidants properties of various natural extracts from

unconventional plants for food applications

Boutayna Benabdejlil, Mariana-Atena Poiana, Teodor-Ioan Trasca, Diana Dogaru



P22 Obtaining and characterization of rosé wines from Cabernet Sauvignon grape

variety coming from Minis vineyard

Gina-Paula Magda, Diana Moigradean, Mariana-Atena Poiana



P23 The valorisation of grape pomace for grape seed oil recovery

Marius-Catalin Maftei, Diana Moigradean, Mariana-Atena Poiana



P24 The use of rosehips as a functional ingredient in the novel biscuits formulas

designing

Roxana-Diadora Gruiescu, Diana Moigradean, Mariana-Atena Poiana



P25 Comparative study on the physico-chemical characteristics of coconut and walnut

oil

Maria-Claudia Sorca, Diana Moigradean, Mariana-Atena Poiana



P26 The use of brewer’s spent yeast to design value-added chocolate formulas

Denisa-Andreea Nicoară-Martinconi, Diana Moigradean, Mariana-Atena Poiana




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P27 The use of dried tomatoes and their processing by-product to improving the

thermo-oxidative stability of rapeseed oil

Manuela Popeangă, Diana Moigradean, Mariana-Atena Poiana



P28 Research on the organoleptic properties of jams made from zucchini/pumpkin that

are sold. Comparative study

Constantin Ionuț Cojocariu Popa, Petru-Bogdan Rădoi



P29 Pasteurization operation. Case study. Milk pasteurization

Cosmin Gheorghe Neacu, Teodor-Ioan Trașcă



P30 Research on improving nutritional aspects of the traditional product "Virșli de

comuna Pui"

Andreea-Bianca Donca, Bogdan Rădoi



P31 Research on applying artificial cold in order to preserve the traditional food

product „Mici de Bulbucan”

Alexandru Istrate, Petru-Bogdan Rădoi



P32 Twisted apple pie from Buceş-Vulcan - Traditional food product from Hunedoara.

Case study

Dalina Neag, Petru-Bogdan Rădoi



P33 Research on improving organoleptic characteristics of the traditional product

"Braga"

Ramona Andreea Proț, Petru-Bogdan Rădoi



P34 Elaboration of the documentation for ,,Saleuri de Broșteni” – Traditional food

product. Case study

Roxana Nistoran, Petru-Bogdan Rădoi



P35 Obtaining and Characterization of Kashkaval with Chili Pepper from Cow Milk

Manuela Antonesei, Florina Radu




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P36 Antioxidant and Microbiological Activities in Camellia Sinensis -Yogurts made

from Cow and Goat Milk

Isabele Fekete, Florina Radu



P37 Study on the influence of almond flour and oat flour on the nutritional

characteristics of gluten-free cake

Casiana –Damaris Martinescu, Daniela Stoin, Monica Negrea, Ileana Cocan



P38 Development of Gluten Free Cookies from Rice and Coconut Flour Blends and

Aronia fruits

Oana-Maria Costar, Daniela Stoin, Ileana Cocan, Negrea Monica



P39 Exploiting the nutritional potential of Teff's flour in the processing technology of

some special food products

Nicolae Adrian Mangu, Daniela Stoin, Călin Jianu



P40 Nutritional value of digestive biscuits with almond and rice flour

Natalia-Roxana Sârbu, Daniela Stoin, Monica Negrea, Ileana Cocan




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Section II: Food control

P41 Evaluating the nutritional potential of walnuts

Darius-Lucian Ilioni, Despina-Maria Bordean



P42 Evaluating the nutritional potential of chestnuts and hazelnuts

Monica-Manuela Marean, David Ioan, Despina-Maria Bordean



P43 The effects of thermal processing to the antioxidant capacity and polyphenol

content of Daucus Carota

Paul-Marian Petridean, Despina-Maria Bordean



P44 The nutritional potential of leaves, flowers and fruits of Cydonia oblonga

Denisa – Cristina Mara, Despina-Maria Bordean



P45 The influence of processing on the quality of plant products

Mihaela Lăcătuș, Despina Maria Bordean



P46 Evaluation of the antioxidant properties of blueberry fruits and leaves

Elena Roxana Martinescu, Despina-Maria Bordean



P47 Obtaining and evaluating the protective quality of chia pudding

Adelina Oana Coacă, Camelia Moldovan, Delia - Gabriela Dumbravă



P48 Developing some biscuits with coffee and Stevia rebaudiana and determining their

quality parameters

Maria Cristina Doandeș, Camelia Moldovan, Delia -Gabriela Dumbravă



P49 Hot pepper jam - obtaining and evaluating the protective quality

Aniela Georgiana Parnea, Camelia Moldovan, Delia -Gabriela Dumbravă




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P50 Protein product for the athletes - obtaining and evaluating the protective quality

Radu-Marian Tulpan, Camelia Moldovan, Delia - Gabriela Dumbravă



P51 Vegetable creams with basil - obtaining and evaluating the protective quality

Ionuț - David Vasiliu, Camelia Moldovan, Delia - Gabriela Dumbravă



P52 Chocolate with medicinal herbs. Manufacturing process and quality evaluation

Natașa-Adelina Mărăcine, Larisa Miulescu, Delia Dumbravă, Camelia Moldovan



P53 Red beet yogurt – manufacturing process and quality evaluation

Larisa Mihaela Miulescu, Mărăcine Natașa, Dumbravă Delia, Camelia Moldovan



P54 Obtaining and sensory, nutritional and physico-chemical characterization of

apicultural products

Consuela Diana Bita, Viorica-Mirela Popa



P55 Physico-chemical parameters of some variants of vegetable stew with salmon

Emanuela Bianca Han, Camelia Moldovan, Viorica Mirela Popa



P56 Sensory and physico-chemical evaluation of a chamomile soft drink

Paula Meilă, Camelia Moldovan, Viorica Mirela Popa



P57 Obtaining a food product paste from baked pepper

Oana Cristina Niță, Viorica Mirela Popa



P58 Conceiving and developing a sweet-sour sauce made from vegetables and fruits

Ioana Simina Varan, Viorica Mirela Popa



P59 Study of some quality characteristics of virsli meat product

A.Bogdan, G. Hegheduş-Mîndru, G. Bujancă, D.S. Ştef




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P60 Study of foods with protective effect on the cardiovascular system

L. Laitin, E. Alexa, M. Cazacu, D.S. Ştef Faculty of Food Engineering, Banat's University of Agricultural Sciences and


P61 The study of quality characteristics of raw vegan products (desserts)

R. Şolea, I. Cocan, R.C Hegheduş-Mîndru, D.S. Ştef



P62 Obtaining and characterization of some vegetable spreads

Gabriela Raluca Albesc, Mărioara Drugă



P63 Organoleptic and physico-chemical characteristics of ketchup from yellow

tomatoes

Izabella Balazs-Kercso, Mărioara Drugă



P64 Obtaining and characterizing a meat product with vegetables added

Andreea Feleagă, Mărioara Drugă, Camelia Moldovan



P65 Obtaining and characterizing a sunflower seed pate

Daliana Trainic, Mărioara Drugă



P66 Obtaining and characterizing a meat product with added fruit

Ana Maria Sperlea, Mărioara Drugă, Camelia Moldovan




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Section III: Food science

P67 Determination of some quality indices of soy products

Sergiu Cristian Ardelean, Adrian Căpriţă



P68 Juices obtained by cold-pressing and refractometrically characterized by ˚Brix

value

Cătălin Bogdan Lăscuș, Adrian Căpriță



P69 Methods for determination of some qualitative parameters of milk

Elena Mădălina Pupăză, Adrian Căpriţă



P70 Influence of storage conditions on some milk properties

Diana-Andreea Ruşcuţa, Adrian Căpriţă



P71 Methods for the analysis of food products based on biophysical determinations, as

an alternative to chemical methods of analysis

Anamaria Stoica, Adrian Căpriţă



P72 Quality evaluation of celery

Raul Borchescu, Liana Maria Alda, Despina Maria Bordean



P73 Quality assesment of some kinds of vegetable powder spice

Bogdan Lazăr, Liana Maria Alda, Despina Maria Bordean



P74 Assessing the antioxidant activity of some coffee assortments

Adelina Luca, Liana Maria Alda, Despina Maria Bordean



P75 Evaluation of comparative antioxidant characteristics of apple juices

Adriana Claudia Popa, Despina Maria Bordean, Liana Maria Alda




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P74 Determination of the physical-chemical characteristics of certain assortments of

bread with seed mixture

Bianca Daniela Naherneac, Laura Rădulescu



P77 Determination of the physical-chemical characteristics of a home smoked sausage

with the addition of red wine

Florin Dumitru Vlasin, Laura Rădulescu



P78 Determination of the physical-chemical characteristics of an assortment of cheese

obtained from cow's milk by chopping the curd (Dalia Cheese)

Grigore Kocsis, Laura Rădulesu



P79 Obtaining and determining the physical-chemical characteristics of some exotic

fruits jam

Iustina Constantinescu, Corina Iuliana Megyesi



P80 Determination of physical-chemical characteristics of certain assortments of acidic

dairy products: Sana

Petrișor Marițescu, Corina Iuliana Megyesi Faculty of Food Engineering, Banat's University of Agricultural Sciences and


P81 Mineral characterization of sheep cheese

Rafael Medelean, Antoanela Cozma, Ariana Velciov



P82 Evaluation of physico-chemical and nutritional characteristics for some natural

juices made of fruits and vegetables

Paula - Roxana Moț, Antoanela Cozma, Dacian Lalescu



P83 Consistografic methods used in milling and bakery technology

Adriana Jojică, Ioan David



P84 Alveographic methods used in milling and bakery technology

Elena Daniela Vînturiș, Ioan David




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P85 The antioxidant effect of alcoholic extracts obtained from various parts of maize

(Zea mays L.)

Aura Raicea, Nicoleta Hădărugă, Adrian Riviş



P86 Evaluation of antioxidant activity of chestnut extracts (Castanea sativa Mill.)

Bianca-Adelina Badoiu, Nicoleta Gabriela Hădărugă, Adrian Riviş



P87 Antioxidant activity of red beet extracts (Beta vulgaris) (shell and core)

Patricia Mircioiu, Adrian Riviş, Nicoleta Gabriela Hădărugă



P88 The antioxidant activity of Rosa canina L. extracts

Nelida Carina Vesa, Adrian Riviş, Nicoleta Gabriela Hădărugă



P89 The antioxidant activity of extracts from various carrot species (Daucus carota L.)

Petronela Blidaru, Adrian Riviş, Nicoleta Gabriela Hădărugă



P90 The fatty acid profile of some bird fats

Silviu Salistean, Adrian Riviş, Nicoleta Gabriela Hădărugă



P91 Evaluation of some quality indicators in the technological process of obtaining

meat preparations

Denisa Măncescu, Georgiana Radu, Alina Veronica Grecu, Aneluţa Ramona

Curuţi, Ramona Cristina Heghedűş-Mîndru, Gabriel Heghedűş-Mîndru



P92 Comparisons of some quality indicators within technology to obtain the mineral

water

Georgiana Radu, Denisa Măncescu, Alina Veronica Grecu, Aneluţa Ramona

Curuţi, Ramona Cristina Heghedűş-Mîndru, Gabriel Heghedűş-Mîndru




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P93 Evaluating of some quality indicators within the process of obtaining milk

products

Marina Nicoleta Măriuţă, Georgiana Radu, Denisa Măncescu, Alina Veronica

Grecu, Aneluţa Ramona Curuţi, Ramona Cristina Heghedűş-Mîndru, Gabriel

Heghedűş-Mîndru



P94 Utilization of plant products rich in biochemical compounds in order to obtain an

innovative pork product -sausage

Georgiana Iustina Raluca Ciortan, Georgeta-Sofia Popescu



P95 Valorization of nutritional and phytotherapeutic potential of some natural extracts

Alexandru Lăutaru, Sofia Popescu, Ariana Velciov



P96 Obtaining and nutrition characterization of some thermally untreated products

Denisa Șandru, Sofia Popescu, Antoanela Cozma



P97 Physico-chemical study and assessing of the nutritional value of homemade

chocolate

Ionela Tîrziu, Sofia Popescu, Ariana Velciov



P98 Preliminary research on the proximate composition of a local “Black Cherry”

variety

Andreea – Ionela Birtea, Nicolae Vlădescu, Ariana – Bianca Velciov



P99 Characterization of food products obtained by using vegetable powders

Georgiana Felicia Bustan, Ariana – Bianca Velciov, Georgeta – Sofia Popescu



P100 Getting and characterization of high protein raw truffles

Valentina Murgoi, Ariana-Bianca Velciov, Georgeta – Sofia Popescu



P101 Evaluation of the Energy Report of Some Low Calorie Products

Bianca Popa, Mihaela Cazacu, Ariana- Bianca Velciov




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P102 Obtaining and characterizing the nutritional and biochemical aspect of a natural

alcoholic beverage

Mario-Daniel Rusu, Ariana-Bianca Velciov, Antoanela Cozma



P103 Appreciation of the nutritional value of some varieties of melons

Mădălina – Ioana Stînga, Ariana – Bianca Velciov



P104 Characterisation of a sub product as a result of dry fractionation. Case study

Adelina Emanuela Popescu, P. B. Rădoi, A Rinovetz



P105 Obtaining and characterizing a flavored food stimulant

I. F. Gherman, A. Rinovetz, P. B. Rădoi



P106 Sedimentation. Case study

S. G. Șandru, P. B. Rădoi 1, A. Rinovetz



P107 Fractionation in natural oil production tehnology

Andreea Loredana Popescu, P. B. Rădoi, A. Rinovetz




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POSTERS The 4th Student Conference:




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P1

The preparation technology of minitarts with mixed cream

Roxana-Florina Tămas, Mihaela Cazacu*

Faculty of Food Engineering,, Banat's University of Agricultural Sciences and Veterinary

Medicine „King Michael I of Romania” from Timisoara, Romania

*Corresponding author: Mihaela Cazacu: e-mail: [email protected]

Minitarts are an ideal dessert for all ages. The specific aroma of almonds and

coconut gives an intense taste to the likes of the craving. This preparation is usually

marketed with cream of different flavors and fruits.

The purpose of the study was to present the organoleptic properties that highlight

the sensations of the papules taste buds, olfactory and visual, and the vitamin,

protein and nutritional content of the ingredients used.

The results show that the product is rich in nutrients that help good functioning of

the nervous system and heart health. It has countless benefits for bo

dy health, so it's recommended in diets.

.

Keywords: almond cream, peanut butter, greasy sweetener, almond meal, rice milk


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P2

Study on drawing preparation garlic technology

Oana Giorgiana Sirb, Mihaela Cazacu*




Garlic jam is obtained from crushed garlic , plus fructose and cognac. It is served

not as a classic jam, but as a sauce for various dishes, for example: steak. Because

of the cognac the jam has a special taste, and some of this benefits are: it helps to

maintain and increase immunity, prevents lung diseases, releaves toothache and

prevent cold .

The samples analysed at the Gastrophotynia and Catering Laboratory of the

Faculty of Food Engineering were: garlic jam with fructose and cognac, green

garlic jam with fructose and wine, garlic jam with honey and cognac. The results

applied to the jam samples were both sensory and psihico-chemical. The sensory

analysis shows that the most appreciated jam sample was the garlic jam with

fructose and cognac, and by the psihico-chemical analysis it appears that the

sample with good nutritional value is the jam with cognac and fructose

Keywords: garlic, jam, fructose, cognac


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P3

Technique of duck pasta pre-processing with apple juice

Laszlo-Eva Kinga, Mihaela Cazacu*




The purpose of the work is to give general outline of the practical arrangements for

the preparation of raw materials used in the preparation of meat preparations and

offal.The pate is one of the common foods that has been placed on the romanian

consumers tables for decades. Consumed as such, at the lunch break of people at

work, directly from the varnished tin - sold to almost all commercial units - or more

skillful - mixing with other ingredients, or even in-house - for the cold exercise of a

special meal, is known from the world and pleasant to most consumers.

After the tradition, the spreadable paste[ product, known as liver pate,] was made

from chicken liver (goose, hen, duck), pork liver, veal liver (beef), but also slashes

- basic ingredient.To satisfy the intense flavor of the liver usually adds meat, salt

and natural spices are also added.

After the recipes and traditional cooking methods, the pâté has been and is a highly

nutritionally balanced, tasty and nutritious food. From products of special status, it

has become a common product, a reference element in democratic gastronomy, and

for some consumers, even a nearly daily product, being comfortable and accessible

for use, most dishes being metered to appropriate quantities for a single table and

presented/packed in metal containers, finally subjected to sterility.

I consider that these products in the form of spreading pastes are often seen and

appreciated by the consumers and therefore I have joined the respective hard-to-

date supporters and I wanted to have to elaborate the deep technique of preparing

them. In addition to the preparation and raw materials used for the preparation of

the duck livers, the apple juice is an improvement in the taste of the finished

product.

For the purposes of the test portion determinations were carried out on physico-

chemical parameters for the obtained pate as well as for the raw materials from

which they were obtained. Moisture, total mineral content (ash) and fat content

were determined.

Keywords: duck, pasta, pre-processing, apple juice


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P4

Technical principle for preparation of the baguette with

white and rye flour

Mădălina Cristina Băișan, Mihaela Cazacu*




Rye is rich in fiber, and white wheat flour is rich in selenium, vitamins B1 and B2,

magnesium, calcium which help prevent kidney stones; rye is ideal for diabetics,

because it helps keep their blood sugar levels normal.

Nutritionists estimate that the ideal portion for an adult is 150-250g of bread a day.

Keywords: wheat flour, rye flour, vitamins.


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P5

Possibilities to reduce the oxidation degree in meat

preparation technology

Alexandru Dragoș Popescu, Ileana Cocan*, Daniela Stoin



*Corresponding author: Ileana Cocan, e-mail: [email protected]

Lipid oxidation of food is considered as a risk factor for human health. Some lipid

products are considered atherogenic agents with mutagenic and carcinogenic

properties. Lipid oxidation is responsible for the development of unpleasant taste

and smell, as well as for color changes, rheological properties and formation of

toxic compounds. Searching for alternative methods of delaying oxidative

processes in meat and meat products has led scientists to investigate natural

antioxidants.

The main purpose of the dissertation thesis was to obtain a salami-type product in

wich we replace the artificial antioxidant with rosemary, known to be an important

source of antioxidants.

The obtained product was further analyzed sensory and physico - chemically in the

physico - chemical analysis laboratory from the Interdisciplinary Research

Platform, U.S.A.M.V.B. TIMISOARA

From a sensory point of view, the appearance, consistency and taste were followed.

From a physicochemical point of view, the water content, dry matter, ash, fat, NaCl

and oxidation of animal fats were followed.

As a result of the research carried out in this paper, the product obtained (rosemary

beef salami) can be classified as safe for consumption, all the values obtained

within the physico-chemical analyzes falling within the maximum or minimum

admissible limits by the legislation in force.

Keywords: sausages, rosemary, antioxidant capacity


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P6

Study regarding the use of chickpeas as a vegetable source

of protein in the technology of sterilized meat products

Maria Olar Andreia, Ileana Cocan *, Ersilia Alexa




The use of plant proteins in processed meat systems is regulated in most countries,

but regulations differ greatly from country to country. Low-nitrite and -nitrate plant

proteins are produced for use in red meat and poultry applications. These products

are manufactured under specific processing conditions to ensure that very low

nitrite and nitrate levels are achieved in the plant protein in order to avoid the

occurrence of cured meat colour reactions.

The research carried out in the diploma project entitled "The use of the chickpeas

as a vegetable source of protein in the technology of sterilized meat products" consisted in realizing four types of pâté, a simple one made exclusively from raw

materials of animal origin, and the other three in which chickpeas were used as

meat substitute, in various proportions (10%, 20% and 30%).

The obtained products were sensitively and physico-chemically characterized by

establishing the moisture%,% lipids, NaCl%, and % protein content, Kreiss

reaction, calculation of carbohydrate content and energy value.

As a result of the researches carried out in the present diploma project, the product

obtained (chickpeas pâté) can fall into the category of safe products for

consumption, all the values obtained within the physico-chemical analyzes being

within the maximum or minimum allowed by the legislation in force.

Keywords: vegetable protein, chickpea, pâté


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P7

Study regarding obtaining and characterizing of some

smoked meat specialties

Emanuela Clarissa Jula, Ileana Cocan*, Monica Negrea




Venison brings many benefits as a low content of fat and a high level of proteins ,

a rich source vitamins and minerals, the lack of antibiotics, hormones and

enhancers. The high qualities of venison make it not only a distinct ingredient but a

very healthy one.

The objectives of the present project have been: establishing the network / line for

producing the deer and wild boar meat sausages , their production; organoleptic

and physico-chemical characterization, the results being compared with maximum

and minimum values stated by order 210/ 30 August 2006 regarding physico-

chemical properties of the meat products for aproving the standards concerning

selling and marketing them.

As a result , from an organoleptic point of view , all the analyzed samples were in

line with the rules previously established.

The main physico-chemical features observed in the sample of deer and wild boar

meat sausage were: the content of humidity (%), fat (%), soduim chloride (%),

protein (%), ash (%), carbohydrates (%), nitrites (mg/100g ), energetic value

(kcal/100g) and Kreiss reaction.

Following the research that have been undertaken in this diploma project , the

obtained product (deer and wild boar meat sausages ) can be included in the

category of secure products of consuming, all the values being to be framed in the

minimum and maximum limits admitted by the legislation .

In conclusion, the venison can be considered a food variant due to its high

nutritious properties and to its taste too.

Keywords: venison, sausages, smoked - dried meat products


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P8

Utilization of some horticultural products in the

technology of meat products preparation

Mădălina Elena Filipescu, Ileana Cocan*, Daniela Stoin, Marina Furtună




Vegetable proteins are commonly added to meat products for both functional and

economical benefits, then are cheaper than meat. When vegetable proteins are used

in small quantities, they have a low impact on the total nutritional quality of

proteins in the finished product. When increasing the concentration of plant protein

in the composition of the product there may be a significant decrease in the quality

of the nutritive proteins of the finished product, depending on the plant protein

used. The qualities or nutritional value of proteins vary from one protein to another,

depending on their essential amino acid profile.

In the present paper, four types of pate were obtained, one exclusive of animal raw

materials, and three samples were replaced in different proportions with the lupine

composition. The finished product was characterized organoleptically, physico-

chemical, and sensory. The results of physicochemical analyzes were compared

with the maximum and minimum values regulated by Order no. 210 of 30 August

2006 on the physico-chemical properties of meat products for the approval of the

Norms on the marketing of meat products.

The main physicochemical characters observed in the sample of pate were:

moisture content (%), fat (%), sodium chloride (%), protein (%), ash (% (%),

nitrites (mg / 100 g), energy (kcal / 100 g) and Kreiss.

As a result of the researches carried out in the present paper the obtained product

(pate) can fall under the category of safe products for consumption all the values

obtained within the physico-chemical analyzes falling within the maximum or

minimum allowed by the legislation in force.

In conclusion, the lupine can be considered a food variant due to its high nutritional

and taste properties.

Keywords: vegetable protein, animal protein, lupine, meat


28

P9

The study of using horseradish as a natural source of

antioxidants in the technology of obtaining coocked meat

producs

Adela Costina Drăguți, Ileana Cocan*, Monica Negrea




Antioxidants are added to fresh and processed meat and meat products to prevent

lipid oxidation, retard development of off-flavors, and improve color stability. In

the food industry, they can be divided intro natural and synthetic antioxidants.

Synthetic antioxidants have been confirmed for their toxicological and

carcinogenic effects. Thus, the food industry now chooses natural products over

synthetic ones. This review provides an overview of the current trends in the use of

antioxidants from natural sources, for potential applications in meat and meat

products. These natural antioxidants feom their natural sources, along with

establishing their in vitro and in producto antioxidant activity, has been a great

challenge for researchers engaged in this field.

Lipid oxidation is responsible for development of primary and secondary oxidation

products, reduction in nutritional quality, as well as changes in flavor, which can

precipitate health hazards and economic losses in terms of inferior product quality.

The research carried out in the diploma project "Using horseradish as a natural

source of antioxidants in the technology of obtaining cooked meat products"

consisted of making a piglet horsetail with horseradish addition. The obtained

product was physically and chemically characterized by determining moisture

content, lipids, NaCl, protein, Kriess reaction, and oxidative capacity

determination.

The Experimental results wich were at the basis for assessing partial and global

balance sheets together with the main economic calculation elements, according to

the requirements of EU Regulation no. 852/2004 on the food hygiene and also the

resulting values were compared with the values regulated by Order no. 210 of 30

August 2006 on the physico-chemical properties of meat products for the approval

of the “Rules on the marketing of meat products”.

Nutritional and toxicological studies (in vitro / in vivo) must be done to ascertain

the safe edible use of natural sources. This is the most important point because the

meat industry is rejecting synthetic antioxidants on the basis of negative health-


29

related issues; thus, while accepting new natural antioxidants, these must be

analyzed for the same health-related consequences.

Thus, the results are encouraging, the effects of natural antioxidants on the quality

of meat and meat products have not been sufficiently studied, there is a need to

continue research in this field in order to more easily overcome obstacles in terms

of quality standards that can be diminished due to oxidation in fresh and processed

meat and meat products.

Keywords: natural antioxidants, antioxidants effects, horseradish, meat products.


30

P10

Study regarding the antioxidant effect of pepper seed oil

on chilled meat

Ioana Claudia Babău, Ileana Cocan*, Alexa Ersilia, Liliana Andrei




Lipid oxidation in meat products is a key issue that reduces the shelf life of meat

and meat products. Lipid oxidation can be ameliorated or inhibited by using

antioxidants in meat and meat products and thus product quality and shelf life can

be improved. Taking into account the health effects of synthetic antioxidants,

consumers demand healthier or "classical" meat products containing natural

antioxidants. Recently, researchers have focused on identifying new natural

antioxidants due to the high content of phenolic components and offering an

alternative to the conventional antioxidants currently used.

The research carried out in this paper consisted of assessing the antioxidant effect

of peppermint oil and sweet pepper seed oil on ground and chilled meat. Thus, in

the experimental part, the fatty acid composition of the oils was analyzed and the

antioxidant effect of these oils was evaluated

In both oil samples, the largest amounts of fatty acids identified were

polyunsaturated (PUFA), namely linoleic acid (C18: 2) followed by saturated acids

(SAT) such as palmitic acid (C16: 0) stearic (C18: 0), and the smallest amounts of

identified acids were monounsaturated (MUFA), oleic acid (C18: 1) and erucic acid

(C22: 1). It also followed to determine the degree of oxidation of analyzed oils

(USAD and USAI) and the influence of various factors that act on the oxidation

pathway. In all samples a progressive increase in TBA is observed with the

increase of the retention period, in the case of the control sample, the increase

being the most significant, almost 10 times higher at the end of the period than the

initial value. The smallest increase was recorded for USAI and USAD, the final

value of TBA being up to 5 times higher than the original.

Also better results were recorded for meat samples with USAI added to those with

USAD.

Thus, the results are encouraging, the effects of natural antioxidants on the quality

of meat and meat products are not sufficiently studied, there is a need to pursue

research in this area to overcome obstacles to quality standards that can be

diminished by oxidation in fresh and processed meat and in meat products.

Keywords: natural antioxidants, fatty acids, antioxidant capacity


31

P11

Technical-economic elements of conservation with sugar.

chilli jam with ginger and orange peel

Augusta-Andreeea Mărginean, Călin Jianu*



*Corresponding author: Călin Jianu, e-mail: [email protected]

The objectives of this project are as follows: to evaluate and to analyze the

technical and economic elements of conservation using sugar of a new selection of

chili peppers jam with ginger and orange peel. Starting from a classic recipe, it was

added ginger and orange peel, a sub-product as result of processing industry of

orange fruit. Repeated experiments allowed the formula to be completed along with

the specific consumption and the optimized technological parameters specific to the

technical flow analyzed. The experimental data obtained allowed the calculation of

the balances of the partial and global materials, together with the main technical-

economic calculation elements which confirmed the viability of the technological

solution proposed by the present research.

Keywords: jam, chilli, ginger, orange, organic product


32

P12

The study of conservation by concentration with the help

sugar of kiwi and banana jam

Alexandra Andreea Predica, Călin Jianu*




The objectives of this project based on getting kiwi and banana jam together with

the assessment of the main technical and economic issues to justify the

applicability in real technology of the new assortment proposed. Based on the

classic jam recipe, to which the original ingredients were added, kiwi and banana,

through repeated experimental attempts, the optimal formula for processing has

been established along with the specific processing parameters analysed (foreign

objects, edible part, technological loses, processing yields, etc.). The experimental

results which were at the basis for assessing partial and global balance sheets

together with the main economic calculation elements. There is a growing demand

for organic products on the market, marmalade, and jam can always be found on

the table of all the Romanian people. By introducing this jam to the market, we

contribute to the satisfaction of consumers’ needs, to the decreasing of imported

products, to creating jobs, to area development, and automatically to GDP growth.

Keywords: kiwi, banana, jam, craft product.


33

P13

Determination of antimicrobial activity of Lavandin grosso

oil

Larisa Oprean, Călin Jianu*




The objectives of this project consisted of chemical composition evaluation

together with antimicrobial properties of Lavandin grosso L. acclimated in

Romania. The essential oil obtained was made by distillation with water vapour,

with a yield of 9.4% (m/v). The GC/MS analysis has identified 21 chemical

compounds, accounting for 99.61 % of the total, the major components being

linalool 24.724%, eucalyptol 22.926%, linalyl acetate 15.345% and camphor

11.618%. Other identified compounds are caryophyllene 4.280 %, lavandulyl

acetate 4,199% and borneol 3.301%. The antimicrobial activity determination was

performed by diffusion method on the following bacterial strains: Klebsiella

pneumoniae (ATCC 13882), Staphylococcus aureus (ATCC 25923), Pseudomonas

aeruginosa (ATCC 27853), Enterococcus faecalis (ATCC 29212) and E. coli

(ATCC 25922). The most susceptible microorganisms to the action of lavandin oil

tested are S. aureus and K. pneumonia, while E.coli and E. faecalis germs show

higher resistance. In contrast, P. aeruginosa is susceptible to the action of lavandin

oil, being reported for the first time. The results obtained complete the data

reported by the literature concerning the biological properties of the isolated

essential oil of Lavandin grosso L. and contributes with new inputs to future

research into new natural antiseptics to reduce the excessive use of synthetic

additives in food.

Keywords: essential oil, vapor distillation, steam distillation, GC/MS analyze, antimicrobial

activity.


34

P14

Obtaining and characterization of some white wine of

Buzias-Silagiu vineyard

Patricia Erdos–Miutescu, Mariana-Atena Poiana, Diana Moigradean*



*Corresponding author: Diana Moigradean, e-mail: [email protected]

The viticulture region from Banat vineyard, profiled on white wines, is integrating

the Silagiu-Buzias vineyard. The purpose of the study was to obtain and

characterize of some white wine of Buzias-Silagiu vineyard: Muscat Ottonel,

Riesling Italian and Feteasca Regala. The wines samples were analyzed with their

organoleptic and physico-chemical characteristics. Thus, the following physico-

chemical analyzes were carried out: total acidity, sugar content, total dry extract

and the alcoholic strength. Sugar content was determined using DR 301-95 Digital

Handheld Refractometer by A. Krüss Optronic–Germany. The alcoholic

strength by volume (% vol) has been determined by using distillation method with

the eonological distiller D.E.2000 Dujardin-Salleron (France). Feteasca Regala

grapes are a famous variety of white wine grape. The wines produced out of this

grape variety are full bodied in nature with intense flavours of the wild flowers,

rose flowers as well as almonds and dried apricots. The taste of these wines is fresh

and lively with a pleasant acidity; is also very much similar to caramel. Feteasca

Regala is wines with an intense aroma and great aging potential thanks to the skin’s

ripe tannins. Muscat Ottonel is considered to be one of the oldest grapes varieties in

the world, having the characteristic of this variety and the very rich musk flavor.

The Muscat Ottonel wines are easily recognizable to anyone who has tasted those

grapes. Riesling Italian is one of the most known white wines from Romania with

fresh apples aromas, the taste is very fresh. The results show that the physico-

chemical parameters were similar in the Feteasca Regala and Riesling Italian and

the higher values for Muscat Ottonel.

Keywords: white wine, Muscat Ottonel, Riesling Italian, Feteasca Regala, organoleptic and

physicochemical characteristics


35

P15

Obtaining and characterization of some red wine from

Recas Wineries

Denisa Alexandra Tomescu, Mariana-Atena Poiana, Diana Moigradean*




Romania has a millennial wine history. The goal of our study was to obtain and

characterize of three types of red wine from Recas Wineries: Merlot, Cabernet

Sauvignon, Burgund. The organoleptic and physico-chemical parameters (total

acidity, sugar content, total dry extract and the alcoholic strength) of wine samples

were investigated. The typical reference procedure of the alcoholic strength

determination involves distillation method using the eonological distiller D.E.2000

Dujardin-Salleron (France) followed by pycnometry. Merlot wine from Recas has

bright ruby red color and the soft and expressive flavours of fruit and spice.

Cabernet Sauvignon wine is naturally acid, lower in pH and has less sugar than

other wines. Acidity in the wine is paramount and makes the wine feel fresh and

refreshing. The acidity values of Burgund wine is highly followed by Merlot and

Cabernet Sauvignon. The highest values of total dry extract were observed for

Cabernet Sauvignon wine and the smallest for Merlot. Due to their organoleptic

and physico-chemical properties, the wines from Recaş Wineries are appreciated

both in the country and abroad.

Keywords: red wine, organoleptic and physicochemical characteristics, Merlot, Cabernet

Sauvignon, Burgund


36

P16

Obtaining and characterization of apple vinegar

aromatized with some spices

Silvana Cristiana Radu, Mariana-Atena Poiana, Diana Moigradean*




The purpose of the study was to obtain and characterize of apple vinegar following

an traditional process. In the first part I present the literature study and in the

second part the technological process for obtaining of apple vinegar, the material

balance and the experimental data of the physical-chemical analysis. The main

objectives of the experimental part were: dehydration of the spice plants (basil, dill

and thyme), obtaining the apple vinegar, obtaining the flavored apple vinegar and

physico-chemical characterization of apple vinegar with addition of spice plants.

Vinegar was obtaining by the acetic fermentation process from apples having an

inappropriate quality for other purposes, such as fresh or canned selling in

supermarket. The final product obtained will contain some elements of the original

material, which add flavor that customize naturally fermented vinegar. In the apple

vinegar were added, in a 10% percentage, different mixtures of dried plant (basil,

dill and thyme) dehydrated at 600C. In the experimental part, we performed the

following physico-chemical analyzes of the 8 aromatized vinegar samples:

organoleptic characterization of flavored vinegar, determination of total acidity of

flavored vinegar, determination of the total polyphenols content from the spice

plants and of the flavored vinegar. Our results highlight that, by addition of spice in

apple vinegars, the total polyphenol content increases due to spice plants rich in

total polyphenols. Key words: apple vinegar, basil, dill, thyme


37

P17

Valorisation of Cocos nucifera flour in the food technology

Bianca-Maria Bogatu, Monica Negrea*, Ersilia Alexa



*Corresponding author: Monica Negrea, e-mail: [email protected]

Coconut (Cocos nucifera) is a complete food rich in calories, vitamins and

minerals. An average amount of coconut pulp can provide almost all necessary

essential minerals, vitamins and energy for the body. Although the core has a very

high content of saturated fat lipids compared to other edible nuts, coconut has many

bioactive substances that promote health. It is rich in fiber has a low sugar content,

low glycemic index and does not cause digestive or autoimmune reactions, as

happens with other cereal flour.

The present paper aims to use coconut in the obtaining technology of pastry

products with egg and flour and combination with creams and syrup in the dessert -

type product. For this purpose, two coconut-based cake products were obtained

with different proportions and a control product with wheat flour. Products have

been characterized from nutritional point of view by determining the moisture

content, lipids, proteins, carbohydrates, minerals, energy, and the values obtained

were reported for the daily recommended dietary requirements.

The products obtained were sensory analysed and the optimum proportion of

chestnut flour from the recipe was determined. The technical specification was

developed and the HACCP plan of the technological process was established.

The novelty and applicability elements refer to the following aspects:

The dessert- type product obtained is a nutritional and functional product

with high organoleptic characteristics.

The gluten content is low compared to the control sample due to gluten-free

coconut flour.

The product is recommended in the low – carb or low-fat diet because it

provides a lower intake of the two nutrients compared to the control sample

with white wheat flour.

Glucids and sugars decrease with increasing percentage of coconut added to

the composition, which recommends this product in the hypoglycaemic diet.

Compared to the reference intakes per day, consuming 100 g cake with 20%

coconut provides 10.64% lipids, 11.58% protein and 22.24% carbohydrates.

Compared to the reference intakes per day, consuming 100 g cake with 20%

coconut provides 10.64% lipids, 11.58% protein and 22.24% carbohydrates.

Keywords: coconut, cake, gluten-free, nutritional product.


38

P18

Mentha piperita - antimicrobial properties with role in the

food industry

Isabela Adriana Neamtu, Monica Negrea, Ersilia Alexa*



*Corresponding author: Ersilia Alexa, e-mail: [email protected]

Mentha piperita belongs to the Lamiaceae family being a plant of culture or from

spontaneous flora with multiple uses in pharmacy, medicine and the food industry.

Essential mint oil has important antimicrobial properties that define the active role

of this essential oil in the fungal and bacterial prevention and control of food.

Considering these aspects the paper aims to present the importance of the use of

Mentha pipperita in the food industry in terms of nutritional properties, but also the

biologically active role of essential oil extracted from herb on bacteria and fungi

developed on food. The possibility of using essential mint oil in the food industry

as an antibacterial agent is important in order to ensure microbiological control in

the dairy or meat industry. Also, the ability of mint volatile oil to stop or slow the

activity of Fusarium graminaerum fungi or Verticillium dahliae developed on the

surface of cereals that affect vegetable crops represents viable natural alternatives

to antifungal control in the food industry.

The experimental results obtained revealed the antibacterial effect of essential mint

oil on gram positive and gram negative bacteria which increases with the amount of

oil applied and varies in the order: Lysteria monocytogenes > Escherichia coli >

Staphylococcus aureus. Study on the antifungal effect of essential mint oil tested

on Fusarim graminaerum si Verticillium dahlie, revealed the inhibitory effect on

the development of fungal mycelium, the minimum fungicidal effect being set at

0.3% and the fungistatic effect at 0.6%.

Functionality due to terpenic volatile compounds of mint oil, expressed as

antimicrobial activity, recommends the use of this essential oil as a natural

protective agent in the food industry.

Keywords: Mentha pipperita, essential oil, antibacterial effect, food industry


39

P19

HACCP analysis in the processing of products preserved

with sugar - Pear compote with anise

Bianca-Roxana Delurințu, Monica Negrea*, Calin Jianu Faculty of Food Engineering,, Banat's University of Agricultural Sciences and Veterinary



Fruit compotes are an important way of preserving them because the addition of

sugar syrup leads to a sensible improvement in product quality and at the same time

makes it possible to consume it as a ready-made product.

The purpose of the Project Diploma, entitled HACCP analysis in the processing of

products preserved with sugar, was to obtain a sugar-preserved and pasteurized /

sterilized product with special nutritional value by using high antioxidant raw

materials. The second part of the project concerns the identification of risks before

the start of the manufacturing process, followed by the development and

implementation of identified risk prevention or elimination measures.The product

(pear compote with anise) was obtained in the Laboratory of Principles and

Preservation Methods of Foods Products from the Faculty of Food Engineering.

The proximate composition of products was determined in the Interdisciplinary

Research Platform of BUASVM and in the Laboratory of Principles and

Preservation Methods of Foods Products.

The mineral substances were determined according to SR ISO 936:2009, vitamin C

by titration method with 2,6-dichlorophenolindophenol, the free amino acids with

Spectrophotometer, total polyphenols using Folin–Ciocalteu reactive, total soluble

solids by refractometre equipped with a Brix scale.

Following the HACCP analysis, 2 Critical Control Points (CCPs) were identified

on the technology of pear compote production: - CCP 1 identified in Temporary storage and the corrective measures refer to the

regulation of microclimate conditions;

- CCP 2 identified in the Pasteurization / Sterilization Stage having the following

corrective measures: adjustments to the equipment; rejection from delivery and re-

introduction of the product into the technological flow, sterilization / pasteurization

autoclave maintenance operations;

Regarding the nutritional value of the pear compote with anise, the following

values of the qualitative indices were determined: the ash content reflecting the

mineral substances in the product was 0.6%; the total amino acid content was 4.399

mg / ml, total sugar content 15,9%, vitamin C was 2.16 g / L and the amount of

polyphenols was 584.78 mg GAE / 100g, these values confirming that the product

obtained has high antioxidant properties.

Keywords: pear, compote, anise, antioxidant properties, HACCP.

mailto:[email protected]


40

P20

Technical and economic elements regarding the obtaining

of a new product preserved by sugar concentration

(special jam with summer squash and anise)

Florina-Nicoleta Popa, Monica Negrea*, Calin Jianu




Vegetables are predominantly preserved by acidification, salting or dehydration,

but the study conducted in this diploma project attempted to preserve a vegetable

(summer squash) by concentrating it with sugar.

This process is unusual for the canning industry, but the current trend in the agri-

food market is to produce new, innovative products with high nutritional

properties. In recent years, new recipes, processes and technologies have been

designed to maximize harvesting of vegetables (fruits and vegetables) and to

reduce food waste globally and locally.

The aim of this study was to develop a new recipe in order to obtain a special jam

made of summer squash, to elaborate the manufacturing process, the technical-

economic study, the technological stages and the nutritional analysis of the final

product.

The product was obtained in the Laboratory of Principles and Preservation

Methods of Foods Products from the Faculty of Food Engineering and the analyses

were performed in the same laboratory: organoleptic examination (SR 1754-94),

and vitamin C (2,6-dichlorophenolindophenol titration method),

In the Interdisciplinary Research Platform of BUASVM from Timisoara were

performed the following determinations: water content (SR ISO17025/2005; ISO

1442/1997), mineral substances (SR ISO 936:2009), total amino acids using

Spectrophotometer, total polyphenols using Folin–Ciocalteu reactive, total soluble

solids by refractometre equipped with a Brix scale,.

Following the organoleptic assessment, the special jam obtained in this diploma

project falls within the quality class II (81-95 points), and overall, it is in the good

quality class (89-80 points), according to the classification established by SR 1754-

94.

The water content of the samples studied was 40.28%, which is within the limits set

by the legislation. The mineral substances content and Vitamin C, determined for

samples studied were values of 0.31% and 6.2 mg/100g respectively,


41

The free aminoacids 4,783 mg/ml and total polyphenols of 299.38 mgGAE / 100 g

product certifying that the obtained product has special nutritional qualities.

The total sugar content determined in the summer squash jam samples was 73%,

value that falls within the value set by STAS 3750-59, which has established a

sugar content in special jams of at least 72% and Vieru 1981, points out that the

special jams must contain at least 61% soluble substances.

Keywords: summer squash, anise, special jam, antioxidant properties, innovative product.


42

P21

Phytochemicals and antioxidants properties of various

natural extracts from unconventional plants for food

applications

Boutayna Benabdejlil, Mariana-Atena Poiana, Teodor-Ioan Trasca,

Diana Dogaru



*Corresponding author: Diana Dogaru, e-mail: [email protected]

Antioxidants plays a vital role for human health, fortunately the nature all planned

and delivers antioxidants shovel through food. Food products are an important

source of these antioxidants, components, and trace elements. Antioxidant

compounds in food play important roles as health protecting factors. Renewed

attention has been given to the importance and role of antioxidants due to the

increasing experimental, clinical, and epidemiological data which show the

beneficial effects of these antioxidants against oxidative stress-induced

degenerative and age-related diseases, aging and cancer. The present study

investigates the photochemical and the antioxidant properties of natural extracts

from unconventional plants: stinging nettle, saffron corms and artichoke. In this

purpose, total phenolic content using Folin-Ciocalteu colorimetric method and

antioxidant capacity using ferric reducing ability of plasma (FRAP) assay have

been evaluated. Using more than one antioxidant assay is recommended for more

detailed understanding.

Keywords: antioxidant activity, phenolic compounds, saffron corms, stinging nettle, artichoke


43

P22

Obtaining and characterization of rosé wines from

Cabernet Sauvignon grape variety coming from Minis

vineyard

Gina-Paula Magda, Diana Moigradean, Mariana-Atena Poiana*



*Corresponding author: Mariana-Atena Poiana, e-mail: [email protected]

The purpose of this study was to obtain and characterize a rosé wine from Cabernet

Sauvignon grape variety coming from the Minis-Maderat vineyard, harvest year

2018, using the short-term maceration process in a microvinification unit in the

Avram-Iancu locality (Bihor county). Further, this wine was used as a base for a

sparkling rose wine obtaining. The obtained wine has a rose, stable and well-

defined color, characteristic of the wines obtained from black grape varieties with a

high anthocyanins content, for which a short maceration process was applied. The

rosé wine has the non-reducing dry extract content of 17.64 g/L, and the sugar

content was 15.11 g/L. Low values of volatile acidity correspond to the normally

established young wines, without microbiological depreciations. Wines have been

distinguished by high alcoholic degree (15.4% vol. alc.), which was harmoniously

assembled with a light tannic taste and a well-defined specific flavor. The Cabernet

Sauvignon grapes variety, through the biological potential to accumulate sugars

and polyphenolic compounds is recommended to be used for making rosé wines,

by applying a short-time maceration process. The impregnation of rose wine with

CO2 allows to obtain wines with well-recognized organoleptic properties, well

highlighted, being a technique with a high applicative potential for expanding the

range of young rosé wines with freshness and fruitfulness.

Keywords: rosé wine, sparkling wine, short-time maceration, Cabernet Sauvignon

grape variety

.


44

P23

The valorisation of grape pomace for grape seed oil

recovery

Marius-Catalin Maftei, Diana Moigradean, Mariana-Atena Poiana*




This study presents a way of capitalizing grape seeds coming out from grape

pomace resulted as a by-product after wine making from two grape varieties

(Creata and Cadarca), harvested from Recas vineyard, in the year 2018. After

evaluation the main physico-chemical properties of the grape seed oil obtained by

extraction, we have arrived at the following conclusions: (i) The content of the oil

extracted from the grape seeds differs according to the grape variety. We notice the

superiority of the oil content in grape seeds from Cadarca grape variety compared

to Creata grape variety; (2) The color of the oil from the grape seeds varies from

light yellow to yellow-green and the taste is pleasant, without foreign tints; (3) The

values obtained for the main physico-chemical characteristics of the grape seed oil

(refractive index, relative density, acid value, saponification value, peroxide value,

iodine value, unsaponifiable matter value), disclose the fact that grape seed oil fits

in the category of edible oils. Therefore, the valorization of grape seeds is

recommended, as a valuable by-product in the sight of recovering some ingredients

with high value-added for food applications.

Keywords: grape seed oil, Creata and Cadarca grape varieties, physico-chemical

properties


45

P24

The use of rosehips as a functional ingredient in the novel

biscuits formulas designing

FRoxana-Diadora Gruiescu, Diana Moigradean, Mariana-Atena Poiana*




In this paper are presented elements about the designing of value-added biscuits

formulas, using the rosehip powder as a functional ingredient. The theoretical

information refers to the need for continuous development of the food market and

the way biscuits are consumed. The characteristics of the raw materials and

technological chain for biscuits manufacturing are also included. These pastries

were introduced on the market by the French in XVII century and diversified by the

English. To improve nutritional properties, some dehydrated fruits, nuts, peanuts

and various powders are added in the manufacturing recipe. As a result of

laboratory analyses, it was found that by adding rosehip powder, the values of

polyphenols, vitamin C, antioxidant capacity and total anthocyanins of the biscuits

were increased. Thus, in this study were obtained biscuits with improved nutritive

properties comparatively with control prepared without addition of rosehip powder.

These results are useful for food engineers to develop novel value-added biscuits

formulas.

Keywords: rosehip powder, value-added biscuits, functional ingredient

.


46

P25

Comparative study on the physico-chemical characteristics

of coconut and walnut oil

Maria-Claudia Sorca, Diana Moigradean, Mariana-Atena Poiana*




In this work a comparative study was carried out between the main physico-

chemical characteristics of coconut and walnut oil. Coconut oil is quite

controversial in the medical community because of its saturated fat content, but

after in-depth research, coconut oil has regained its prestige. This oil contains more

than 90% saturated fat , being the only type of vegetable oil that has a high

concentration of medium chain fatty acids. These active compounds cause a series

of positive reactions in the body. The main properties of coconut oil are

antimicrobial, antibacterial and antifungal. Walnut oil is an extremely valuable

product of great nutritional importance. As the basis for the production of oils is the

walnut core, which is composed of polyunsaturated fatty acids, up to 60%, a large

amount of vitamin E, vitamin A, B, C and P, microelements and macronutrients

such as cobalt , magnesium, copper, zinc, iron, iodine, calcium and phosphorus.

Based on the results obtained for the main quality indexes of the investigated oils,

we recommend using these oils in the diet, but especially the coconut oil due to its

oxidative stability higher than the walnut oil and thus keeping the organoleptic and

physico-chemical characteristics a while longer.

Key words: coconut oil, walnut oil, physico-chemical characteristics


47

P26

The use of brewer’s spent yeast to design value-added

chocolate formulas

Denisa-Andreea Nicoară-Martinconi, Diana Moigradean,

Mariana-Atena Poiana*




This study proposes a way to use the residual beer yeast as a substitute for cocoa

powder in the designing of chocolate prototypes with low cocoa content and

improved functionality. The objectives pursued within the experimental part consist

of: conditioning the yeast by convective drying at a moderate temperature to ensure

its stability; obtaining chocolate formulas (simple and with addition of beer yeast

powder) and analyzing the elaborated chocolate samples. From this study the

following conclusions can be drawn: (1) The drying at a moderate temperature of

65°C represents a simple method of beer yeast conditioning in order to preserve its

antioxidant properties; (2) The addition of 10-40% of the beer yeast does not

induce negative changes in the sensory attributes of chocolate formulas, especially

taste, smell, texture and consistency; (3) By incorporating the beer yeast powder

into the chocolate manufacturing recipe, an increase in the total phenolic content

and antioxidant capacity (FRAP value) has been recorded compared to the control

sample. Since beer yeast is a sustainable raw material available in large quantities,

rich in high antioxidant compounds, which are underused, our results recommend

the use of beer yeast as an ingredient with high added value for designing

innovative food products.

Keywords: brewer’s spent yeast, value-added chocolate formulas, antioxidant properties


48

P27

The use of dried tomatoes and their processing by-product

to improving the thermo-oxidative stability of rapeseed oil

Manuela Popeangă, Diana Moigradean, Mariana-Atena Poiana*




This study represents an attemptt to improve the thermo-oxidative stability of

rapeseed oil used in various food applications, including those requiring high

temperature heat treatments. At the same time, consideration was given to

capitalize a by-product resulting in large amounts from industrial tomatoes

processing. For this purpose, we proposed the addition of dried tomatoes powder

and their processing by-product powder at a level of 200, 500 and 1000 ppm in

rapeseed oil and monitoring the thermo-oxidative degradation of heat-treated oil

samples. The results of this research revealed that the by-product resulting from

tomatoes processing has a high content of bioactive compounds, making possible to

use it as a valuable food ingredient. Both the tomatoes powder and their processing

by-product powder applied at a level of 500 ppm has an inhibitory effect on the

thermo-oxidative degradation of the lipid fraction from rapeseed oil similar to

butylhydroxytoluene (BHT) applied at a level of 200 ppm. Both the tomatoes

powder and the by-product powder could be used as natural antioxidants to protect

the rapeseed oil against thermo-oxidative degradation

Keywords: rapeseed oil, thermo-oxidative stability, tomatoes processing by-product, antioxidant

properties


49

P28

Research on the organoleptic properties of jams made

from zucchini/pumpkin that are sold. Comparative study

Constantin Ionuț Cojocariu Popa, Petru-Bogdan Rădoi*



*Corresponding author: Petru-Bogdan Rădoi, e-mail: [email protected]

„Dulceața de dovlecel Folia” is a food product made from natural ingredients

following a traditional recipe. The product is rich in vitamins and minerals and it

does not contain artificial preservatives or flavor enhancers. This research follows

the study of the characteristics that „Zucchini jam from Folia” has. To establish the

quality of this product comparisons between it and a product from the market have

been made.

The study has shown that the product „Dulceața de dovlecel Folia” is superior to a

similar product from the market, scoring higher than its competitor.

Keywords: Folia, Zucchini, Jam, Traditionality, Vitamins, Minerals.


50

P29

Pasteurization operation. Case study. milk pasteurization

Cosmin Gheorghe Neacu, Teodor-Ioan Trașcă*



*Corresponding author: Teodor-Ioan Trașcă, e-mail: [email protected]

Pasteurization (pasteurization) is a process in which certain packaged and non-

packaged foods (such as milk and fruit juice) are treated with mild heat, usually

less than 100°C (212°F), to eliminate pathogens and extend shelf life. The process

is intended to stabilize foods by destroying or inactivating organisms and enzymes

that contribute to spoilage, including vegetative bacteria but not bacterial spores.

Since pasteurization is not sterilization, and does not kill spores, a second "double"

pasteurization will extend the quality by killing spores that have germinated.

Keywords: Milk. Pasteurization. Pathogens. Enzymes. Package. Spores.


51

P30

Research on improving nutritional aspects of the

traditional product "Virșli de comuna Pui"

Andreea-Bianca Donca , Bogdan Rădoi*




Virșli are o food product made from sheep and goat meat, mixed with pork meat,

wrapped in a natural membrane and seasoned with gooseberry and garlic. They are

produced in warm-smelling pairs, in a specially designed oven, and then cooked.

Due to its rich content in proteins and amino-acids, Virsli have an undeniable value

of nutritional benefits to the human body, being consumed since ancient times by

the inhabitants of the area where they come from.

In conclusion, through this work we have been able to demonstrate that Virșli are a

good food product with a high proteins cotent, beneficial to the body, but also that

it can be a healthier alternative to the need of consumers than well-known sausages

or other highly processed products in trade.

Keywords: Virșli, meat, sheep,goat, pork, proteins, amino-acids, spices.


52

P31

Research on applying artificial cold in order to preserve

the traditional food product „Mici de Bulbucan”

Alexandru Istrate, Petru-Bogdan Rădoi*




„Micii de Bulbucan” are a food product composed from meat, Sodium Bicarbonate

and a mix of condiments. Artificial cold represents one of the most common

methods of conservation in the food industry. This study follows the effects of the

artificial cold on the product „Mici de Bulbucan”. Microbiological analyzes and

sensory analyzes have been conducted on the product, which was refrigerated at

4°C.

The study has shown that the artificial cold did not have any negative effects on the

product, on the contrary, it helped to improve its lifespan.

Keywords: Mici. Bulbucan, Traditionality, Meat, Condiments, Sodium Bicarbonate, Artificial Cold,

Refrigeration, Freezing.


53

P32

Twisted apple pie from Buceş-Vulcan - Traditional food

product from Hunedoara. Case study

Dalina Neag, Petru-Bogdan Rădoi*



* Corresponding author: Petru-Bogdan Rădoi, e-mail: [email protected]

The paper entitled „Twisted apple pie from Buceş-Vulcan - Traditional food

product from Hunedoara. Case study” contains a bibliographic study on national

and European legislation in the field of traditional food products.

The own contributions consist in elaboration of the traditional techonology to

produce ,,Twisted apple pie from Buceş-Vulcan” describing the raw materials and

technological phases. The last part contains the task book for ,,Twisted apple pie

from Buceş-Vulcan” as a traditional product.

Keywords: Traditional food, Hunedoara, Buceş-Vulcan


54

P33

Research on improving organoleptic characteristics of the

traditional product "Braga"

Ramona Andreea Proț , Bogdan Rădoi*



* Corresponding author: Petru-Bogdan Rădoi, e-mail: [email protected]

“Braga” is a refreshing drink with a sour-sweet taste, which is obtained by boiling

cereals like wheat, barley, rye and maize.

Due to its rich content in vitamins, mineral substances and enzymes, Braga has an

undeniable value for human body, being used as a remedy in diseases such as

arthritis, osteoporosis, nervousness or irritable colleate. Braga also helps to regulate

internal intestinal transit.

In conclusion, through this work we have been able to demonstrate that Braga is a

refreshing drink, full of vitamins and minerals beneficial to the body, but also that

Braga can be viewed easily as a much healthier alternative and hopefully in the

future much more appreciated by the consumers than the usual acidified or non-

acidic juices in trade.

Keywords: braga, wheat, barley, rye, maize, vitamins, enzymes, remedy, arthritis, osteoporosis.


55

P34

Elaboration of the documentation for ,,Saleuri de

Broșteni” – Traditional food product. Case study

Roxana Nistorean, Bogdan Rădoi*




The paper entitled ,,Elaboration of the documentation for ,,Saleuri de Broșteni” –

Traditional food product. Case study” contains a bibliographic study on national

and European legislation in the field of traditional food products. The own

contributions consist in elaboration of the traditional techonology to produce

,,Saleuri de Broșteni”, describing traditional raw materials and technological

phases, The last part of personal contributions includes the elaboration of task book

for ,,Saleuri de Broșteni” as a traditional product.

Keywords:traditional food product, Saleuri de Broșteni


56

P35

Obtaining and Characterization of Kashkaval with Chili

Pepper from Cow Milk

Manuela Antonesei, Florina Radu*



*Corresponding author: Florina Radu, e-mail: [email protected]

The studies are the result of the theoretical and experimental studies on the

physico-chemical, microbiological and sensory evaluation of kashkaval cheese

with chili pepper for the purpose of highlighting the benefits for the health of the

consumer due to the higher nutritional value of the ingredients that were used.

Kashkaval cheese or cheese with pasta filata is a unique product in the large family

of dairy products, meaning that no other milk-derived product is subjected to many

processing steps before it reaches the consumer. The product is increasingly

important due to its easily controllable features, versatility and keeping life in

relatively good conditions. The production of kashkaval with chili pepper was

carried out at industrial scale, based on the traditional method of pasta filata cheese

but with some modifications.. The experimental data led to establish the

technological flow of kashkaval with chili pepper using cow milk, lactic bacteri

and rennet for curdling; determination of sensory, physico-chemical (humidity, pH,

acidity, protein, fat content) and microbiological properties; calculation of cheese

yield, partial and global balance sheet and specific consumption of raw materials.

The sensory evaluation of kashkaval cheese with chili pepper specimens using the

scatter method resulted in final classifying the products as "very good sensory

qualities". Humidity results have fluctuated around 42.37% ± 5.07 and were

consistent or slightly higher than those reported in other specialized studies carried

out. Percentage of fat in the analyzed cheese samples were around 46.65% ± 5.3,

being values with approx. 5% lower than those specified in other profile research.

No exceedances of maximum admissible values have been recorded for Salmonella

spp. (absent) and coagulase-positive Stafiloccocus aureus (233.33 CFU / g)

Keywords: Kashkaval, cow milk, chili pepper, ripening



57

P36

Antioxidant and Microbiological Activities in Camellia

Sinensis -Yogurts made from Cow and Goat Milk

Isabele Fekete, Florina Radu*



*Corresponding author: Florina Radu, e-mail: [email protected]

The aim of this study was to investigate the changes of pH, titrable acidity, viable

cell counts (VCC) of Lactobacillus spp. and Streptococcus thermophilus, total

phenolic content (TPC) and antioxidant activity using 1,1-diphenyl-2-

picrylhydrazyl radical (DPPH) inhibition assay of cow respective goat milk yogurts

fortified with Camellia sinensis water extracts during 21 days of refrigerated

storage. The presence of Camellia sinensis (white tea) in fresh cow- and goat-milk

yogurts did not affect pH reduction compared to respective plain-yogurt. However,

white tea–cow milk yogurt showed significant reduction in pH (4.09 ± 0.05)

compared to plain-yogurt 4.40 ± 0.04 after one week of storage. The lactic acid

concentration increased in white tea–cow milk yogurt (p < 0.05) but not in white

tea–goat milk yogurt as compared with respective plain-yogurt during period of

storage. The presence of white tea in fresh yogurt showed increased (p < 0.05) in

Lactobacillus spp. VCC by 3% in cow milk-yogurt and 5% in goat milk-yogurt

compared to respective plain-yogurts. On the other hand, VCC of S. thermophilus

was higher (p < 0.05) in the presence of white tea in cow milk yogurt than in goat

milk yogurt. White tea–goat milk yogurt had 2-folds higher TPC on day 0 and 7

(134.55 ± 1.5 and 106.68 ± 2.5 ?gGAE/ml respectively) than plain-goat milk

yogurt (66.14 ± 0.05 and 49.87 ± 0.01 ?gGAE/ml respectively). The highest value

of TPC in white tea–cow milk-yogurt was showed on day 21 of storage (88.47 ±

2.2 ?gGAE/ml). The antioxidant activity increased (p < 0.05) in the presence of

white tea in both cow and goat milk yogurts compared to respective controls. In

conclusion, the addition of white tea in both cow- and goat-milk yogurts enhanced

the viability of LAB and antioxidant activity during refrigerated storage.

Keywords: Yogurt, Camellia sinensis (white tea), Total phenolic content, Antioxidant activity, lactic

bacteria



58

P37

Study on the influence of almond flour and oat flour on the

nutritional characteristics of gluten-free cake

Casiana –Damaris Martinescu, Daniela Stoin*, Monica Negrea, Ileana Cocan



*Corresponding author: Daniela Stoin, e-mail: [email protected]

In order to have a healthy life, many people choose a gluten-free diet, especially

those who suffer from celiac disease. A gluten-free diet is essential for the

management of any signs and symptoms of celiac disease and for any others

medical conditions associated with gluten. For the people without gluten

intolerance, the benefits of gluten-free diet are health improving, losing weight and

increasing energy.

The objective of this study was to highlight the superior nutritional value of almond

flour and oat flour. The product was obtained in the Laboratory of Milling and

Bakery Technology from the Faculty of Food Engineering and the analyses were

performed in the Interdisciplinary Research Platform of BUASVM from Timisoara.

Have been obtained four types of gluten-free cake, using different proportions of

flour (rice flour/almond flour/oat flour – 100/0/0, 80/10/10, 60/20/20, 40/30/30).

Samples were analysed from physico-chemical point of view determining the

moisture (%), fat content (%), protein (%), fiber (%), carbohydrates (%), ash (%)

and the energy value (kcal).

The results obtained were as follow: the moisture has varied from 26.28 in control

sample to 28.87 in P3 sample. The fat content as well as the protein content and

fiber content recorded the highest values in P3 sample (18.34, 18.88, 5.04).

Carbohydrates level has decreased from 47.81 in control sample to 25.56 in P3

sample. The energy value has increased from 317.2 in control sample to 342.81 in

P3 sample.

In conclusion, the results obtained showed that rice flour, almond flour and oat

flour have a positive influence on the nutritional and technological characteristics

of gluten-free cake, especially for the sample P2 with 20% addition of almond flour

and 20% addition of oat flour.

Keywords: almond flour, oat flour, gluten-free cake, nutritional value


59

P38

Development of Gluten Free Cookies from Rice and

Coconut Flour Blends and Aronia fruits

Oana-Maria Costar, Daniela Stoin*, Ileana Cocan, Negrea Monica



**Corresponding author: Daniela Stoin, e-mail: [email protected]

Gluten-free products are growing worldwide, due to the large number of people

diagnosed with celiac disease. Gluten is a protein mix of vegetable origin, made up

of gliadin and glutenin, and is very important for making viscous and elastic

doughs. People who have gluten intolerance should remove wheat, rye, barley, and

replace them with food made from ingredients that reduce the symptoms of this

condition. Gluten-free flours include rice flour and coconut flour. Due to the

absence of gluten from rice flour, it has become a basic component for gluten-free

products. Aronia fruit is rich in vitamins, antioxidants and phenols. Added to food,

they increase their nutritional value.

In this study, gluten-free biscuits obtained from different proportions of rice flour

and coconut flour (rice flour / coconut flour: 100: 0; 80: 20; 40:60; 60: 40) were

physically and chemically analyzed for moisture content (%), fat (%), protein (%),

fiber (%), carbohydrate (%), ash (%), polyphenols (μg) and energy value (kcal).

Biscuits based on rice flour, coconut and Aronia fruit were obtained in the

Laboratory of Milling and Bakery Technology from the Faculty of Food

Engineering and the analysis were performed in the Interdisciplinary Research

Platform of BUASVM from Timisoara. The results obtained are as follows: the

moisture content varied from 5.34% in the control sample (100: 0) to 7.07% in

sample P3 (40:60), the fat content varies from 18.95% in the control sample to

28.14% in sample P3 (40:60), protein between 8.88% in sample P3 (60:40) and

10.05% in control sample (100: 0), fiber content is 0.76% in control lower than

7.44% in sample P3 (40:60), carbohydrates decrease from 63.97% (control sample)

(100: 0) to 46.53% in sample P3 (40:60). Regarding ash content sample P3 (40:60)

registered 1.94% and the control sample (100: 0) 1.29%. The highest energy value

was registered in the sample where the proportion of coconut flour is 60%, 479.90

kcal. For the polyphenol content have been obtained: 153.58 μg/g in the control

sample (100: 0), 168.01 μg/g in sample P1 (80:20), 213.13 μg/g in sample P2

(60:40), and in sample P3 (40:60) 262.74 μg/g.



60

The conclusion is that these gluten-free biscuits based on coconut flour and Aronia

fruit can be introduced into the diet of those who are intolerant to gluten. Due to the

content of coconut, an increase in fibre and fat content is observed but the

carbohydrate content decreases, which contributes to the lowering of the glycaemic

index of biscuits. Gluten-free biscuits are nutritionally satisfactory and are within

the limits established in the standards.

Keywords: gluten-free biscuits, coconut flour, Aronia fruits, nutritional value.


61

P39

Exploiting the nutritional potential of Teff's flour in the

processing technology of some special food products

Nicolae Adrian Mangu, Daniela Stoin*, Călin Jianu




The objective of this study was to obtain and characterize some special meal

products of Teff flour and rice flour. These cereals are gluten-free, and the bread

has been prepared from individual flour and also from mixture of the above

mentioned flour. The existing literature suggests that Teff is composed of complex

carbohydrates with slowly digestible starch. Teff has similar protein content to

other more common cereals like wheat, but is relatively richer than other cereals in

the essential amino acid lysine. Teff is also a good source of essential fatty acids,

fiber, minerals (especially calcium and iron), and phytochemicals such as

polyphenols and phytates. Existing studies of the nutrition and health benefits of

Teff are limited since they fail to take into account differences in Teff varieties and

growing conditions. Nevertheless, the studies undertaken so far confirm Teff’s

excellent nutrient profile and suggest it has considerable potential globally to be a

functional food for health promotion and disease prevention. Further research

should investigate the variation in nutrient composition across Teff varieties, the

role of Teff consumption on the management and prevention of diabetes, and the

human adsorption (bioavailability) of iron in Teff and how it can contribute to the

prevention of iron deficiency. Along with the possible health benefits in managing

celiac disease, and a possible solution in preventing and controlling iron deficiency

and diabetes, these all indicate the potential of Teff to be a future global functional

food for health promotion and disease prevention.

Laboratory experiments revealed that in the case of moisture, Teff has a positive

influence by reducing the humidity from 37.88% in the control sample to 36.75%

in the 30% Teff flour sample. In the case of bread acidity, it increases once with

addition of Teff flour from 2.4° in the control sample to 2.91° in the sample

number 3. The ash content increased from 1.87% in the control sample to 2.25% in

sample 3. The amount of protein content increased considerably, from 11.17% in

the blank sample to 16.91% in sample 3. The fat content increased from 3.36% in

the blank sample to 4.23% in sample 3. The fiber content increased from 0.58% in

the blank sample to 0.88% in the sample 3. At the same time, the carbohydrate

content recorded the highest decrease from 44.87% in the control sample to 38.79%

in sample number 3.

Key words: rice flour, Teff flour, special food products, nutritional potential.



62

P40

Nutritional value of digestive biscuits with almond and rice

flour

Natalia-Roxana Sârbu, Daniela Stoin*, Monica Negrea, Ileana Cocan




Almonds have many benefits that contribute to the superior quality of biscuits. For

this reason in this study, was developed a recipe for digestive biscuits with almond

and rice flour, and oilseeds. In this study was obtained biscuits with different

proportions of almond and rice flour: 100 % rice flour (PM), biscuits with 30%

almond flour and 70% rice flour (P1), biscuits with 50% almond flour and 50% rice

flour (P2), and biscuits with 70% almond flour and 30% rice four (P3).

Biscuits with almond and coconut flour were obtain and analysed in the Laboratory

of Milling and Bakery Technology of the Faculty of Food Engineering and some

determination were performed, also in the Interdisciplinary Research Platform of

BUASVM from Timisoara,

The results regarding physico-chemical analyses of digestive biscuits with almond

flour and rice flour are as follows: the capacity of soaking is increasing, in the

control sample PM (9.26%) being lower than in the sample P3 (9.77%), the

moisture content was also increasing in the sample P3 (7.86%) compared to the

control sample PM (6.28%). The ash content varies from 1.32%) (PM control

sample) to 2.34%) (sample P3), the fat content increases with flour level: control

sample (18.06%) to sample P3 (32.14%), the protein content increases from 8.41%

in control sample to 14.88%), in sample P3, at the same time the fiber content

varies between 1.66% in control sample PM and 6.04%, sample P3, also the energy

value increasing from 453.36% in the PM sample to 495.70 % in sample P3.

Decreasing was the carbohydrate content of the control sample PM (64.25%) to a

level of 36.73% in the P3 sample and the content of polyphenols decreased 178.53

μg / g in control sample PM to 36.73% in the P3 sample.

After the systematization of analysis we can say that from the sensory analysis and

also from the physico-chemical analysis, the biscuits most appreciated are samples

P3, which contain 70% almond flour and 30% rice flour, the biscuits being

proposed for production to industrial scale.

Keywords: nutritional value, digestive biscuits, almond flour, rice flour.



63



Section II: Food Control


64

P41

Evaluating the nutritional potential of walnuts

Darius-Lucian Ilioni, Despina-Maria Bordean*



*Corresponding author: Despina-Maria Bordean, e-mail: [email protected]

Nuts offer many benefits to consumers, especially due to their chemical

composition. Many recent studies have shown that the properties of regular walnuts

have been associated with a reduced risk for both fatal coronary heart disease and

non-fatal myocardial infarction. Walnuts also have other components that are

beneficial for health, including dietary fiber, melatonin folic acid sterols, tannins

and polyphenols and are high in fat. A diet supplemented with nuts has a beneficial

effect on blood lipids, lowering blood cholesterol, and lowering the ratio of serum

concentrations of low-density lipoprotein: high lipoprotein density by 12%.

The aim of this diploma project was to study the total antioxidant capacity (TAC)

and total polyphenol content (TPC) of walnuts and to obtain a 100% natural

spreadable walnut cream. Spreadable walnut with honey is an organic product, a

mixture of health that contains nutrients, vitamins and minerals that will create a

balance in the body.

TAC and TPC were studied on extracts obtained from different assortments of nuts

(Juglans regia L.) cultivated in different parts of Romania. The following analysis

methods were used: thermogravimetric analysis, CUPRAC method used in the

determination of total antioxidant capacity (TAC), and the Folin-Ciocalteu method

for the determination of TPC. It has been found that walnuts are rich in

antioxidants, polyphenols and healty fats. Regular consumption of nuts can

improve physical and mental health by helping to prevent heart disease and cancer.

Keywords: walnuts, polyphenol, antioxidants


65

P42

Evaluating the nutritional potential of chestnuts and

hazelnuts

Monica-Manuela Marean, David Ioan, Despina-Maria Bordean




The purpose of this study was to identify the total content of polyphenols (TPC)

and antioxidant capacity (TAC) in two types of plant products such as chestnuts

(Castanea sativa Mill) and hazelnuts (Corylus avellana L.). Analyzes of these

samples were performed for boiled, raw and backed chestnuts as well as for raw

hazelnuts.

As a result of the analyzes, it has been found that the hazelnut core is suffering

qualitative changes if it is kept peeled in a place with high humidity and also that

the thermal processes made a lot of transformations over the water content of

chestnuts.

The product created based on chestnuts and hazelnuts is a mixture in a form of

round balls. This balls can be the perfect dessert for the lovers of spicy food

because of the combination of spicy-sweet tastes. The innovative character of this

product is precisely the Mexican chilli combined with chocolate, a taste that is not

very popular on the market but appreciated among the lovers of spicy desserts.

Keywords: chestnuts, hazelnuts, polyphenols, antioxidant, Mexican chilli.


66

P43

The effects of thermal processing to the antioxidant

capacity and polyphenol content of Daucus carota

Paul-Marian Petridean, Despina-Maria Bordean*




The root of Daucus Carota is one the vegetables consumed in our diet with a high

content of antioxidants. Daucus Carota root is also renowned for its high content of

β-Carotene which is known to be a precursor to Vitamin A, which has a plethora of

health benefits, such as improving eye-sight, preventing some forms of cancer and

also maintaining a healthy immune system. The purpose of this study was to

determine the antioxidant capacity and total polyphenol content of carrot roots,

which underwent different types of thermal processing.

The methods use for this analysis were: Thermogravimetric determination of

moisture, total antioxidant capacity and total polyphenols content in : raw and

cooked (boiled and baked) carrot roots. The results show that unlike other

vegetables that undergo various forms of thermal processing, carrot roots see an

increase their antioxidant capacity and total polyphenol content, thus, thermal

processing, and especially baking, is highly recommended.

One of the objectives of this study was the development of a new type of

spreadable cream product made from carrots. Through the analysis that was

performed, based on the results of the total polyphenol content and antioxidant

capacity, it was concluded that the ideal component to use in this product is baked

carrot, as this form of thermal processing enhances the values of the targeted

properties the most, 630.665 mg/L for antioxidant capacity and 1.35 μmoli TE/ml

total polyphenols content.

Keywords: carrot, vitamin A, antioxidants, polyphenols, thermal processing.


67

P44

The nutritional potential of leaves, flowers and fruits of

Cydonia oblonga

Denisa – Cristina Mara, Despina-Maria Bordean*




In Romania, the quince tree is usually cultivated as an individual fruit barring tree,

there are no large surfaces covered by it, although the conditions for its cultivation

are very favorable. It is difficult to explain why this fruit isn’t as present as other

fruit barring trees, in România and in other European countries as well. Comparing

it to other continental fruit species, it has a lot of advantages, in the conditions of

sustainable development. It doesn’t have any special requirements when it comes to

soil, practically it is resistant to late frosting due to its late flowering, is not very

susceptible to being attacked by diseases and pests, it gets on the market late, its

fruit being large, they can be sorted fast and easy and it’s easy to be processed,

especially to be dried. The fruits represent an important source of minerals as,

copper (130μg). Iron, potassium, magnesium, B complex vitamins (thiamine,

riboflavin, and pyridoxine or vitamin B-6) and can be a high- nutritional food.

Quince fruits are a rich source of natural phenolic compounds, which gives them

potential antibacterial, antioxidant and anti- ulcerative. The leaves contain tannin

and pectin. Tannin can be used as astringent, while pectin has a beneficeffect on the

circulation system and helps to reduce blood pressure, due to the high potassium

content. Seeds can be used as an easy, but safe, astringent and anti- inflammatory

laxative. When soaked in water, they swellto form a mucilaginous meal, which has

a soothing effect on internal administration and is used in the treatmentof

respiratory diseases, especially in children.

The methods used for the analysis were determination of moisture, total antioxidant

capacity and total antioxidant capacity and total polyphenols in both fresh and

cooked (cooked and baked) and frozen chips. Leaves can be associated primarily

with cooked quince fruit, which provides the information that we can use quince

leaves to improve the quality of cooked fruits.

The primary objective addressed in this study was the development of a new food

formulation based on the investigated chemical properties (TPC and TAC). The

syrup is an innovative food based on quince cucumber syrup, which is a fresh and

refreshing brick-colored drink, tied texture, lemon flavor, honey, and ginger.

Keywords: quince, ginger, honey, polyphenols, antioxidants


68

P45

The influence of processing on the quality of plant

products

Mihaela Lăcătuș, Despina Maria Bordean*




The aim of the study was to evaluate the difference between raw, boiled and baked

carrots and total antioxidant capacity (CAT). The studies were carried out on

varieties of carrots available on the Romanian market. The samples were analyzes

in triplicate for all determinations. Moisture determination and total antioxidant

capacity were conducted at the Laboratory of Food Analysis from the Faculty of

Food Engineering, Banat’s University of Agricultural Sciences and Veterinary

Medicine “King Michael I of Romania” from Timişoara.

The results shows that the raw carrots moisture is released in longer time, while the

moisture of the boiled or baked carrots is released much easier and faster. Even if

in the case of boiled carrots, the humidity is higher by 5.03%, comparatively to the

raw carrots, and the baked carrots humidity with 2.42% lower than the raw carrots.

Keywords: CAT method, antioxidant capacity, raw, boiled and baked carrots


69

P46

Evaluation of the antioxidant properties of blueberry

fruits and leaves

Elena Roxana Martinescu, Despina-Maria Bordean*




This dissertation has the objective to evaluate the antioxidant properties of the

blueberry plant’s both fruits and leaves. The fruits and leaves are rich in

antioxidants and polyphenols and show many benefits for humans health. There are

many studies which show that the use of the fruits or leaves as tea or extracts can

have effects against diabetes, hyperglycemia, obesity, inflammation, or can help to

protect the liver, lungs, eyes and to reduce stress.

Based on the chemical determinations and observations a food product containing

blueberries and other antioxidant ingredients was developed. After the analysis of

the data it was concluded that blueberries , as well as the innovative blueberry

cream, present a high quantity of polyphenols and antioxidant activity.

Keywords: blueberry, polyphenols, antioxidants, nutritional value


70

P47

Obtaining and evaluating the protective quality of chia

pudding

Adelina Oana Coacă, Camelia Moldovan, Delia-Gabriela Dumbravă*



*Corresponding author: Delia-Gabriela Dumbravă, e-mail: [email protected]

The purpose of this paper was to get an innovative raw vegan dessert product: chia

pudding, in two variants: one with the addition of coconut milk, honey, goji,

cranberry, carob powder (ChP1) and second with coconut milk, honey, coconut

flakes, brown raisins, hazelnuts, caju, almonds (ChP2) and to analyze them as

regards the content of ascorbic acid, total polyphenols, antioxidant activity, energy

and nutritional values. Both finished products had a very high vitamin C content,

but the ChP1 assortment had a twice as high ascorbic acid concentration (43.25

mg/100g) than the ChP2 assortment (20.67 mg/100g). In the case of the raw

materials used, the highest vitamin C content is in the dried fruit mix (88.15

g/100g) followed by acacia honey (45.00 mg/100g). In the case of the ChP1 chia

pudding, the total polyphenol content was highest: 7.28 mg gallic acid/g, nearly

twice as high as the ChP2 pudding. Chia pudding with goji, dried cranberry and

carob powder had antioxidant activity (68.75 mg Trolox/g) twice as high as in the

case of pudding with peanut, caju, almonds, coconut and brown raisins. Regarding

the nutritional and energetic values, it is noted that the ChP1 assortment is 105 kcal

less caloric than the ChP2. In ChP1 we have a carbohydrate amount almost twice

as high as in ChP2, but fewer proteins and lipids than in ChP2.

Keywords: chia, pudding, ascorbic acid, antioxidant activity, polyphenols.


71

P48

Developing some biscuits with coffee and Stevia rebaudiana

and determining their quality parameters

Maria Cristina Doandeș, Camelia Moldovan, Delia -Gabriela Dumbravă*




This paper was aimed at obtaining two variants of biscuits with coffee and Stevia

rebaudiana: some using rice flour mixed with oatmeal, palm oil, cocoa butter,

coffee, Stevia rebaudiana and brown sugar (from sugar cane) (B1) and the second

variant using oatmeal, oat flakes, brown sugar (from sugar cane), Stevia

rebaudiana, coffee (B2), as well as to determine their antioxidant activity and the

total polyphenol content, as compared to the raw material. For the two variants of

the biscuits with coffee and stevia obtained, B1 biscuits had slightly higher total

polyphenols (4.43 mg gallic acid/g) than biscuits B2 (4.36 mg gallic acid/g).

Among the two assortments of biscuits obtained, the variant with the highest

antioxidant activity was B1: 20.18 mg Trolox/g, while variant B2 had 16.79 mg

Trolox/g. Regarding the nutritional and energy value, there are not very large

differences between the two types of biscuits, however B1 is slightly poorer in kcal

(435.58 kcal/100g) compared to variant B2 (438.14 kcal/100g) and is higher in

protein (9.53 g/100g versus 7.34g/100g in B2), sugars (22.10g/100g versus

13.58g/100g in B2) and dietary fiber (6.06g/100g versus 3.11g/100g in B2), but

lower in lipids (13.95g/100g versus 14.97g/100g in B2). The non-rice flour type B2

biscuits have a higher water storage capacity (5.63g) than type B1 (1g) biscuits, the

latter being much more resistant to long-term storage and thus with a longer shelf

life

Keywords: biscuits, coffee, rice flour, oatmeal, antioxidant activity.


72

P49

Hot pepper jam - obtaining and evaluating the protective

quality

Aniela Georgiana Parnea, Camelia Moldovan, Delia -Gabriela Dumbravă*




The aim of this paper was to obtain four innovative assortments of hot pepper jam:

red hot pepper jam (HPJ1), green hot pepper jam (HPJ2), red hot pepper and

orange hot pepper jam (HPJ3), yellow hot pepper jam (HPJ4) and to determine

their protective quality by analyzing the content of ascorbic acid, total polyphenols,

determining the antioxidant activity and determining the nutritional and energy

value. For the four variants of hot pepper jam obtained in the laboratory, the

highest amount of vitamin C was found in sample HPJ1 (68.30 mg/100 g). From

the experimental data on the total polyphenol content of the fresh hot peppers, the

green hot pepper had the highest total polyphenol content (2.17 mg gallic acid/g).

At the same time, green hot pepper had the lowest level of ascorbic acid (76.42

mg/100g). There are no great differences between the four types of hot pepper jam

in relation to the total polyphenol content. After analysis of the antioxidant activity

of the jam, is noted the HPJ1 variant (18.88 mg Trolox/g) followed by the HPJ3

variant (18.08 mg Trolox/g). The variants of hot peppers jam obtained have a low

caloric content, so they can also be consumed by people with constraints on daily

consumed calories. The highest energy value had HPJ4 variety: 132.8 kcal/100g,

and the smallest, HPJ3 variant: 83.1g /100g.

Keywords: hot pepper, ascorbic acid, antioxidant activity, polyphenols.


73

P50

Protein product for the athletes - obtaining and evaluating

the protective quality

Radu-Marian Tulpan, Camelia Moldovan, Delia -Gabriela Dumbravă*




The purpose of this paper was to obtain an innovative protein supplement for

athletes in the form of a bar (protein bar), in two variants: one vegan with soy flour

(PB1) and the other with whey powder (PB2), as well as to determine their

nutritional, energetic and protective values by analyzing the content of ascorbic

acid, total polyphenols and antioxidant activity. Of the experimentally obtained

data on the total polyphenol content of the raw materials, Stevia rebaudiana

powder was the richest in these compounds (16.97 mg gallic acid/g). Of the two

types of protein bars for athletes obtained, we can see that the PB1 assortment had

a slightly higher content of total polyphenols (8.36 mg gallic/g) than the

corresponding PB2 (7.68 mg gallic acid/g). Oat flakes had the most potent

antioxidant effect (110.57 mg Trolox/g), followed by carob powder (75.42 mg

Trolox/g) and soybean meal (70.22 mg Trolox/g); peanut butter had the less

antioxidant action (6.58 mg Trolox/g). For finished products the antioxidant

activity had close values, being slightly higher for the PB1 assortment with

soybean meal and carob. In terms of energy value, the PB1 variant offers more

energy than PB2 but has a slightly lower protein content than PB2.

Keywords: protein bar, soybean, whey, antioxidant activity, polyphenols.


74

P51

Vegetable creams with basil - obtaining and evaluating the

protective quality

Ionuț -David Vasiliu, Camelia Moldovan, Delia - Gabriela Dumbravă*




In this paper we sought to obtain two types of vegetable creams with basil and to

analyze them from the nutritional point of view as well as the vitamin C content,

total polyphenols and antioxidant activity compared to raw materials. An

innovative vegan product has been developed: vegetable cream with basil, in two

variants: one with green lentils, broccoli, spinach, basil, olive oil, lemon juice,

Himalaya salt (VCB1) and the second (VCB2) with green lentils, broccoli,

avocado, olive oil, lemon juice, Himalaya salt. Both versions of basil cream had a

high content of ascorbic acid: 35.45 mg/100g in VCB1 (because it contains spinach

with a high vitamin C concentration) and 31.00 mg/100g in VCB2. The total

polyphenols content was close for the two varieties of vegetable cream with basil,

the VCB1 variant having a slightly higher concentration of these compounds (3.56

mg gallic/g) than the VCB2 variant (2.83 mg gallic/g). The antioxidant activity of

the two types of vegetable cream with basil also had very similar values, the VCB1

variant being somewhat stronger antioxidant (5.13 mg Trolox/g) - due to the higher

content of ascorbic acid and total polyphenols than the VCB2 assortment (4.87 mg

trolox/g). Following the analyzes made on the two types of creams, it was found

that VCB2 cream had an energy value of 12.7 kcal/100g higher than VCB1 due to

the presence of avocado fruit in the composition.

Keywords: basil, vegetables, ascorbic acid, antioxidant activity, polyphenols.


75

P52

Chocolate with medicinal herbs. Manufacturing process

and quality evaluation

Natașa-Adelina Mărăcine, Larisa Miulescu, Delia Dumbravă,

Camelia Moldovan*



*Corresponding author: Camelia Moldovan, e-mail: [email protected]

The chocolate with medicinal herbs presented in this paper, is a novel food,

obtained form cocoa powder, cocoa butter, stevia sweetener and a mix of medicinal

herbs. The main objective of this paper was the development of a product with

added health benefits resulted from substituting sugar with a stevia-based

sweetener. The technology behind obtaining of chocolate was also studied, and we

attempted to optimize the recipe in order to obtain a product that is appealing, tasty

and as healthy as possible. We elaborated the technological process and the balance

sheet. The finished product has been evaluated from both a sensorial and

physicochemical point of view.

The laboratory analysis was conducted in comparison with simple chocolate that

has no additives. No noticeable differences have been found regarding moisture

content and acidity, however, the antioxidant activity of the chocolate that had

medicinal herbs added to it was observed to be much better.

Keywords: chocolate, medicinal herbs, stevia based sweetener, acidity, moisture.


76

P53

Red beet yogurt – manufacturing process and quality

evaluation

Larisa Mihaela Miulescu, Mărăcine Natașa, Dumbravă Delia,

Camelia Moldovan*



*Corresponding author: Camelia Moldovan, e-mail: [email protected]

The main objective of this study was the application and also quantifying the

nutritional value of a food byproduct, namely the pulp resulted from the processing

of red beets in order to obtain juice. The innovative aspect of the product consists

in using this technological waste resulted from red beets in combination with

yoghurt and honey. Four different technological variants have been developed, and

the balance sheet has also been elaborated. The product has been also subjected to

both organoleptic and physicochemical analysis.

The testers of the sensorial characteristics of the product have accepted the product

with ease, their observations providing valuable information towards optimizing

the production recipe and technology and also towards obtaining a product with

enhanced sensorial properties. The physicochemical analysis has remarked a higher

antioxidant activity in the products that had a higher content of beet pulp. The

acidity of the four variants have not presented substantial variations, but it was

correlated indirectly with the addition of red beet pulp.

Keywords: yoghurt, red beet, bee honey, balance sheet, antioxidant activity, acidity.


77

P54

Obtaining and sensory, nutritional and physico-chemical

characterization of apicultural products

Consuela Diana Bita, Viorica-Mirela Popa*



*Corresponding author: Viorica-Mirela Popa, e-mail: [email protected]

The purpose of this work was to produce eight apicultural varieties, namely acacia

honey, polyphlora honey, honey linden, honey, rape honey, honey with goji, peanut

honey and a mixture of pollen and propolis. The sensory evaluation was performed,

the nutritional profile was obtained and the physico-chemical characteristics of the

honey assortments and the pollen and propolis mixture were determined. As a

result of the sensory evaluation, it was observed that the lime honey product was

the most appreciated, achieving an average of 4.526 points, by the characteristics:

appearance, consistency, smell and taste. Regarding the total content of

polyphenols, their highest values were observed in the case of rape honey (1887.0

μg / g sample).

Assortments of apiarian products made in laboratory conditions have a sweet,

pleasant, aromatic taste specific to the plants from which they were extracted.

Keywords: apicultural products, honey, sensory evaluation, physico-chemical characteristics


78

P55

Physico-chemical parameters of some variants of vegetable

stew with salmon

Emanuela Bianca Han, Camelia Moldovan1, Viorica Mirela Popa*




In this paper we studied the production of a salmon vegetable salad product with

three different percentages of salmon: 20%, 30% and 40%, using the following raw

materials and auxiliaries, all purchased from the local market (supermarket) :

donut, onion, garlic, broth, salmon, bay leaves, sunflower oil, black pepper grains,

salt and basil. The products thus obtained were sensitively characterized by testing

organoleptic parameters. The three variants of salmon vegetables were physically

and chemically analyzed, determining moisture, total polyphenols, acidity, salt

content and antioxidant capacity. It should be noted that the 40% salmon solution

shows the lowest content of polyphenols (35.105 mg gallic acid / g) compared to

the other two variants: 20% salmon (50.102 mg gallic acid / g) and 30% salmon

(40.050 mg gallic acid / g).

Keywords: vegetable stew, salmon, moisture, total polyphenols, salt, acidity


79

P56

Sensory and physico-chemical evaluation of a chamomile

soft drink

Paula Meilă, Camelia Moldovan, Viorica Mirela Popa*




The purpose of this paper was to make and analyze sensory and physico-chemical

refreshments of chamomile with four different variants of sweeteners, namely:

white sugar, brown sugar, honey and Stevia rebaudiana. Regarding the total content

of polyphenols and antioxidant activity, their highest values were observed, both in

the first and in the second week, in the case of bee honey (185,476 - 470,189 μM

TE/g antioxidant capacity), (1,245 - 0,984 mg acid gallic acid/g total polyphenols)

and brown sugar soft drinks (151,861 - 366 μM TE/g/g antioxidant capacity),

respectively (1,020 - 0,958 mg gallic acid /g total polyphenols).

Following the sensory evaluation, it was observed that the refreshment drink from

chamomile sweetened with honey was the most appreciated in terms of its sensory

characteristics: appearance, consistency, smell and taste.

Keywords: chamomile, soft drink, sugar content, antioxidant activity, total polyphenols


80

P57

Obtaining a food product paste from baked pepper

Niță Oana Cristina, Viorica Mirela Popa*




A paste product was made under laboratory conditions of baked peppers. The

product was obtained by grinding and homogenizing a quantity of baked peppers

and the addition of garlic, lemon and spices to the production recipe had the effect

of qualitative, nutritive and therapeutic optimization of the product thus obtained.

Physical-chemical parameters have been determined: moisture, sugar content, pH,

acidity. There was a slight decrease in the sugar content of the baked peppers (5.79)

compared to the fresh pepper sugar content (5.83). There was a substantial decrease

in the fresh pepper water content from 86% to 65% in the sample of baked

peppers. This considerable decrease is justified by the thermal processing of fresh

pepper to obtain the baked peppers product. It has also been observed that the

moisture value of the fresh pepper sample corresponds to the values of the

literature.

Keywords: baked pepper, physical-chemical parameters, sugar content, acidity


81

P58

Conceiving and developing a sweet-sour sauce made from

vegetables and fruits

Ioana Simina Varan, Viorica Mirela Popa*




Two assortments of sweet and sour sauce of vegetables and fruits were prepared:

with carrot and red beet. The raw materials used were: tomatoes, peppers,

pomegranates and pineapple, and the following ingredients and spices were added

to improve taste: onion, garlic, bay leaves, salt and pepper. The two assortments of

the sauces thus obtained were analyzed sensory and physico-chemical. The water

content of the two fruit and vegetable sweet and sour sauce products (with carrot

and red beet) is almost similar, considering that both carrot and red beet are

vegetables rich in water (89 - 90%).

In terms of attributes associated with taste, sweet-sour sauce from vegetables and

carrot fruit has been more appreciated.

Keywords: vegetables, fruits, sweet and sour-flavored vegetable sauce, physicochemical

characteristics, moisture


82

P59

Study of some quality characteristics of virsli meat

product

A.Bogdan, G. Hegheduş-Mîndru, G. Bujancă, D.S. Ştef *



*Corresponding author: D.S. Ştef, e-mail: [email protected]

The aim of the research was to make a traditional meat product (Virsli) in house

conditions (M) and to analyze the sensory and nutritional quality of this. For

comparison, two similar products (C1 and C2) were purchased from the

supermarket.

The organoleptic examination of the samples aimed at assessing the appearance on

the section, consistency, color, taste and smell. For each feature, a score of 0 to 5

was awarded by 7 tasters. For the estimation of the nutritional value of the samples

the water content, the fat, the total protein and the mineral substances were

determined.

The best sample in terms of sensorial was M. It achieved a total average score of

33.8 points (out of 35 possible), and an individual average score of 4.82 (out of 5

possible). This sample occupied the first position for all the other sensory features

appreciated by the tasters. The others variants of Virsli, bought from the

supermarket, have shown lower sensorial qualities, respectively 29.0 points (out of

35 possible) for C1 and 29.4 points for C2.

The water content was high, ranging from 54.28% (C1) to 62.79% (C2). The

highest dry matter content was obtained for M (45.45%) and the lowest for C2

(37.21%), the difference between them being 8.24 percentage points.

Sample C1 recorded a slightly lower protein content (16.87%) compared to sample

C2 (17.0%). The highest content of protein was noticed for M (17.62). With values

between 16.97 (C2), 22.48% (C1) and 25.43 (M) the fat content had the widest

variation. It is known that a higher percentage of fat could increase the nutritional

value of meat products, because the fat-soluble vitamins are fat-related. The total

mineral substances (the ash) ranged from 0.84% (M) to 2.16% (C2). The sample

C1 has had 1.49%.

Keywords: meat, quality, nourishing


83

P60

Study of foods with protective effect on the cardiovascular

system

L. Laitin, E. Alexa, M. Cazacu, D.S. Ştef *




The aim of the research was to make some variants of products (cardioprotective)

under house conditions; three types of oils (olive, sunflower and soybean),

achieved from supermarkets, were used; the oils have been characterized in terms

of their composition in fatty acids; farther, from oils three kinds of mayonnaise

were obtained (P1 – from olive oil, P2 – from sunflower oil and P3 from soybean

oil), which was sensitively and nutritively analyzed.

The organoleptic examination of the samples aimed at assessing the appearance

the color, the consistency, the smell and the taste. For each feature, a score of 0 to 5 was

awarded by 7 tasters. For the estimation of the nutritional value of the samples the

fatty acids profile was measured using gas chromatographic analysis.

Lauric acid was found in a very small concentration only in sunflower oil. Myristic

acid was found in low concentrations at the three types of oil, the content ranging

from 0.3 to 0.7%.

Relatively high concentrations of palmitic acid and stearic acid (about 25%) were

found in olive oil, which also had the highest oleic acid content. Lastly, regarding

oleic acid, soybean oil was located.

From a sensory point of view, the best product variant was P2 - the mayonnaise

made from sunflower oil, 23.55 points (out of 35 possible), which has occupied the

first position for all the sensory characteristics appreciated by the tasters. At a

relatively small distance (23.41points), the mayonnaise of soybean oil was located.

This kind of mayonnaise showed sensory characteristics accepted by consumers.

With very good, bad, and very bad ratings, with 7 very bad qualities for taste, olive

oil mayonnaise (used in the experiment) could not be used by consumers. Due to

the fact that polyunsaturated fatty acids, from the soybean oil, were found in a

much higher contents (a total content of about 46%) and in a better omega 3:

omega 6 ratio, it is recommended to use the mayonnaise from the soybeans oil in

human diet.

Keywords: heart, oils, green


84

P61

The study of quality characteristics of raw vegan products

(desserts)

R. Şolea, I. Cocan, R.C Hegheduş-Mîndru, D.S. Ştef*




The aim of the research was to obtain a raw vegan product (dessert - RW) in house

conditions and to analyze the sensory and nutritional quality of this. For

comparison, a similar product (C1) was purchased from the supermarket. Both

desserts were made with forest fruits. The recipe of RW consists in: almonds, caju,

roscove powder, coconut oil, raspberry, cocoa butter and water. The whipped

cream, egg powder, wheat flour and milk were used in C product.

The organoleptic examination of the samples aimed at assessing the appearance on

the section, consistency, taste and smell. For each feature, a score of 0 to 5 was

awarded by 7 tasters. For the estimation of the nutritional value of the samples the

water content, the fat, and the mineral substances were determined.

The sensorial evaluation of desserts showed small differences between products.

The panelists have favorably appreciated the RW dessert.

From nutritional point of view there were significantly differences between RW

and C1 desserts. The water content for RW was 21.44%, while the same parameter

for C1 indicated 46.0%. The content of water was more than double for C1

compared with RW.

The difference for the fat substances was quite higher, such that the dessert RW has

noticed a content of 27.72%, while the C1 had only 11.88%. It must say that the

fats of RW dessert are a bit healthier than those of C1, because the fat acids profile

differs between vegetal and animal fats.

Also, the total mineral substances content has indicated favorable value for RW

(2.18%) compared with C1 (0.73%). Usually a high content of mineral substances

is accompanied by a high vitamins content.

Keywords: healthy, quality, vitamins


85

P62

Obtaining and characterization of some vegetable spreads

Gabriela Raluca Albesc, Mărioara Drugă*



*Corresponding author: Mărioara Drugă, e-mail: [email protected]

The purpose of the study is to obtain and characterize organoleptically and physico-

chemical a vegetable spread. We made this product in two variants: one with

chickpeas and avocados, and the other with chickpeas and dehydrated tomatoes,

both of which as secondary ingredients. From organoleptic point of view, the

appearance, consistency, color, but also smell and taste were determined. From the

physico-chemical point of view humidity, dry substance, lipids, vitamin C, acidity,

salt, and polyphenols were determined.

Conclusions and recommendations. 1.Spreadable pasta with added avocado or

dehydrated tomatoes are consistent vegetable pastes with pleasant, spicy, creamy

appearance and taste, suitable for being consumed by both vegetarians and other

consumers. 2. The innovative character of this product consists in the realization of

these spreads of chick peas as a base, and the fresh additions of avocados and

dehydrated tomatoes, which together resulted in a quality product. 3. The

physicochemical parameters determined in the two variants of the chick peas pasta

prove that they are also valuable from this point of view, especially with the

content of vitamin C and total polyphenols.

Key words: vegetable spreads, quality.


86

P63

Organoleptic and physico-chemical characteristics of

ketchup from yellow tomatoes

Izabella Balazs-Kercso, Mărioara Drugă*




The reasons why this new type of ketchup was desired were primarily the physico-

chemical properties of yellow tomatoes, but also the attempt to create the healthy

variant of a product so damaging but loved by the vast majority of people

From the organoleptic point of view the appearance, the consistency, the color, the

smell and the taste were followed. From the physico-chemical point of view the

moisture, the dry substance, the acidity, the salt and the polyphenols were

determined. From microbiological point of view the total number of aerobic

mesophilic germs and molds.

CONCLUSIONS : 1. Yellow tomato ketchup is a sweet, sour sweet sauce that can

be eaten along with other foods served as salty snacks, along with steaks or

vegetables. 2. The innovative character of this product lies in the type of yellow

tomatoes chosen to make this ketchup and the spices used for flavoring. 3. As a

result of the organoleptic, physicochemical and microbiological determinations of

the ketchup from the yellow tomatoes, it showed that it had comparable qualities to

that of a commercial tomato but had superior consistency, taste and aroma.

Keywords: ketchup, yellow tomatoes


87

P64

Obtaining and characterizing a meat product with

vegetables added

Andreea Feleagă, Mărioara Drugă*, Camelia Moldovan




The purpose of this paper was to obtain and characterize from organoleptic,

physico-chemical and microbiological point of view a baked product from minced

pork meat with vegetables added. The vegetables used as added were onions,

carrots and mushrooms. For comparison, two variants of the product were made,

one in which the vegetables were mixed in the composition (V1) and one in which

the vegetables were placed in the middle of the product (V2).

From organoleptic point of view, the appearance, consistency, color, smell and

taste were followed. From physicochemical point of view, acidity, moisture, dry

matter, salt, proteins, lipids and polyphenols were determined. From the

microbiological point of view, the presence of coliforms and salmonella was

determined. Conclusions: 1.Meat muffins with vegetables are tasty products that

can be eaten both as an appetizer and as a main course, having a pleasant taste,

appreciated by consumers. 2.The innovative character of these products is

conferred by the chosen mix of vegetables, the ways we have chosen to incorporate

them and the unique form of presentation, of muffins. 3. After the organoleptic,

physicochemical and microbiological determinations of the two variants of

muffins, it turned out that although V2 appears to be more appealing from a

physico-chemical point of view, V1 shows better values for most parameters

measured, both being superior to similarly marketed products.

Key words: meat muffins, vegetables


88

P65

Obtaining and characterizing a sunflower seed pate

Daliana Trainic, Mărioara Drugă*




The purpose of this paper was to obtain and characterize from organoleptic and

physico-chemical point of view of sunflower seed spreads (pate) in two variants,

one with the addition of avocado and the other with the addition of dehydrated

tomatoes. From organoleptic point of view, the appearance, consistency, color,

smell and taste were followed. From the physical and chemical point of view,

humidity, dry substance, salt, acidity, vitamin C and polyphenols

Conclusions: 1.The seedbeds pate with added avocado or dehydrated tomatoes are

spice vegetable pastes with pleasant, spicy taste, which can be consumed by all age

groups. 2. The innovative character of these spreads is the use of sunflower seeds to

obtain the pastes and the addition of avocados and dehydrated tomatoes, which

adds to their taste and consistency. 3. As a result of the physico-chemical of the

determined parameters on the two types of spreads, both have good characteristics,

being rich in polyphenols and vitamin C, which are beneficial to health.

Key words: pate, sunflower seeds, quality


89

P66

Obtaining and characterizing a meat product with added

fruit

Ana Maria Sperlea, Mărioara Drugă*, Camelia Moldovan




The purpose of this paper was to obtain and characterize organoleptically,

physicochemically and microbiologically a baked product of beef and pork with

added fruit. Fruits used as added were sour cherries. For comparison, two variants

of the product were made, one in which the fruits were mixed in the composition

and one in which they were placed in the middle of the product.

From organoleptic point of view, the appearance, consistency, color, smell and

taste were determined. From physicochemical point of view acidity, moisture, dry

matter, salt and polyphenols were determined. From the microbiological point of

view, the presence of coliforms and salmonella was determined. Conclusions: 1.

Sour cherry meat roulades are tasty, appetizing products that can be eaten both as

an appetizer and as a main course, accompanied by various flavors or sweet-sour

sauces. 2. The innovative character of these products is conferred by the fruits

chosen as the addition, the sour cherries, the ways we have chosen to incorporate

them into the recipe and the ginger flavor, which combines delicately with the

fruits.3. As a result of the physico-chemical and microbiological determinations of

the roulades, both variants show very good values for the measured parameters,

which makes it possible to recommend that they be consumed by all age groups.

Key words: meat, roulades, sour cherries


90



Section III: Food Science


91

P67

Determination of some quality indices of soy products

Sergiu Cristian Ardelean, Adrian Căpriţă*



*Corresponding author: Adrian Căpriţă, e-mail: [email protected]

Soy plant is the main way of protein providing to the planetary scale, without

taking into account the production of vegetable oil of the highest quality. Also, soy

is a plant with ecological and economic large quantities of nitrogen fixed, and in

agrophythotehnic terms is a valuable plant in any rotation, we have the real size of

this plant that has revolutionized agriculture and has created a major

manufacturing.

The work followed the influence of some physical factors (degree of grinding,

temperature, heating time) on protein solubility. It was study the effect of some

relevant indicators for optimal processing of soy beans: urease index (UI), KOH

protein solubility, protein dispersability index (PDI) and nitrogen soluble index

(NSI), important parameters for evaluating overprocessing or underprocessing of

beans and soy products.

Solubility in KOH is an important quality index to evaluate the digestibility and

bioavailability of soy proteins and to highlight supraprocessing of soy and soy

products, but is not a sensitive indicator for subprocessing determining.

UI is useful to determine if soybean meal has been heat treated to reduce anti-

nutritional factors enough, but not useful for overprocessing determining.

Determination of PDI is easier to achieve among the three methods evaluated,

being suitable for overprocessing and underprocessing assessing as soy flour. PDI

and NSI are a measure of the solubility of soy protein.

There was a positive correlation between the PDI values and IU, and between IU

and NSI.

The extracts prepared from heat-pretreated soybean meal, had a positive correlation

between protein solubility in alkaline medium and refractive index. Between

protein solubility in alkaline medium and dynamic viscosity was revealed also a

positive correlation.

It was a negative correlation between protein solubility and particle size.


92

P68

Juices obtained by cold-pressing and refractometrically

characterized by ˚Brix value

Cătălin Bogdan Lăscuș, Adrian Căpriță*




The quality of plant products is important for all those involved in the food chain:

growers, buyers, managers, transporters, processors, owners of food units and

consumers.

Various methods are used to establish and measure different quality aspects, but

few are so useful and important as determining the soluble solids content, or Brix

degrees. This is mainly due to the following:

- determination can be made quickly, inexpensively, and accurately in all

stages of production and processing;

- determination of Brix degrees can serve as an indicator of the "sweet"

degree that the consumer perceives when consuming the product;

- the Brix value depends on several factors: primary cultivation, variety,

growth and maturation, storage conditions;

- it can also be useful for varieties selection, harvest planning, irrigation

and fertilization, and management of post-harvest stages;

- it can be used for indirect estimation of the effects of products on the

health of consumers and the degree to which they might be sensorial

attractive.

Glucides, pectins, organic acids and amino acids are the most present soluble solids

in fruit and vegetable juices, and contribute together to ° Bx.

Based on researches in the US, tables have been developed that correlate the value

of Brix degrees with four quality levels of many fruits, vegetables and other

vegetable products. Thus, using a refractometer, any consumer can determine the

quality of the products they buy, even at the point of sale, without going to a

specialized laboratory.

The objectives of the paper were to determine the Brix values for a series of food

products of vegetable origin and to compare them with the data in tables correlating

the quality of products with Brix grades.


93

Samples for Brix degrees of fresh fruits and vegetables were obtained by cold-

pressing, or squeezing using a hand press, or a Hurom Slow Juicer.

The use of a cold presser is recommended for extracting the maximum

phytonutrients, and if the maximum juice quality is to be achieved.

Determination of Brix degrees was performed with a Krűss DR201-95 digitale

hand refractometer.

The analyzed products came from private producers and retailers.

Most products have been in the medium-quality field.


94

P69

Methods for determination of some qualitative parameters

of milk

Elena Mădălina Pupăză, Adrian Căpriţă*




Research has been carried out to develop simpler, faster, more accurate and cheaper

methods than those based on biochemical analysis in milk analysis, namely

methods based on biophysical determinations and methods based on biochemical

luminescence.

The results obtained with the determination of the protein and lactose content of the

milk samples taken in the study, as well as the results of determinations of some

biophysical characteristics (density, superficial tension, viscosity) are presented and

discussed.

Correlations between the values of the biophysical and biochemical parameters

taken into study were established, highlighting the possibility of replacing

biochemical with biophysical determinations.

The results obtained on the microbiological quality determination of milk samples

by classical methods and by methods based on biochemical luminescence are also

presented. Correlations between the values of the microbiological characteristics

obtained by these methods have been established, highlighting the advantages of

using the ATP-bioluminescence method.

The appreciation of milk quality and the health of udder in dairy cows (mastitis

highlighting) by biochemical luminescence also has the advantage of being able to

be done directly with the milk producer, without requiring sterile sampling,

transport to a microbiology laboratory and carrying out time analyzes requiring

specialized staff.


95

P70

Influence of storage conditions on some milk properties

Diana-Andreea Ruşcuţa, Adrian Căpriţă*




During the experiment, the effects of storage conditions of fresh and pasteurized

cow's milk on some physico-chemical properties (pH, lactic acid content, electric

conductivity) were studied.

The milk composition has a significant influence on the initial acidity of the milk,

because the acidity increases in parallel with the protein content and depends on the

presence of the buffered components.

Current methods for determining acidity are the measurement of pH and of

titratable acidity (TA).

Determination of lactic acid is an important parameter in assessing the quality of

milk. Fresh milk does not contain an appreciable amount of lactic acid and

therefore an increase in acidity is a first estimate of the freshness and bacterial

activity of milk.

The electrical conductivity (EC) of milk exists due to the presence of ionic

substances, such as mineral salts. Because of the decrease in pH and TA growth,

mineral salts in milk are converted from colloidal forms into soluble forks. During

storage, the growth of microorganisms and the increase in acidity increase the EC

milk value.

pH, TA and EC values were influenced by temperature and storage time.

Between TA and EC a good positive correlation was observed for both raw milk (r

= 0.9269) and pasteurized milk (r = 0.8639).


96

P71

Methods for the analysis of food products based on

biophysical determinations, as an alternative to chemical

methods of analysis

Anamaria Stoica, Adrian Căpriţă*




Research has been carried out on the digestibility of nutrients from wheat and

barley samples. The degree of digestibility of samples subjected to two-step in vitro

digestion was assessed indirectly by determining the solubility of the dry substance,

measuring some biophysical parameters (relative viscosity and refractive index),

and releasing reducing sugars.

For the study of in vitro digestion, gastric digestion was simulated by incubating

the samples for 2 hours at 37°C in the presence of pepsin at pH 2, and digestion by

incubation for 4 hours at 37°C in the presence of pancreatin at pH 6, 8.

Research on the solubility of dry matter in gastric digestion revealed an increase

over time in both wheat and barley. The values obtained in wheat are higher than in

barley.

After intestinal digestion (240 minutes), higher values of the solubility of the dry

substance were obtained compared to values obtained after gastric digestion, both

in wheat and barley.

Initial increase in relative viscosity during gastric digestion in vitro may be due to

hydration of fibrous substrates and their interaction with acidic media, which would

contribute to the release of bound PNAs. The decrease in relative viscosity after 90

minutes of gastric digestion resulted from cleavage of the polyglucidic structure as

a result of prolonged exposure to acidic media, as PNA fractions can be released

and cleaved by acidification. The viscosity also decreases due to PNA hydrolysis

and protein. Greater relative viscosity values for barley are due to a higher content

of soluble PNA.

The refractive index increased during gastric digestion, both in wheat and barley,

due to the increase in carbohydrate concentration in the supernatant. The refractive

index also had an ascending trend as the intestinal digestion increased.


97

The study of glucose concentration in wheat and barley samples revealed an initial

increase in reducing sugars concentration at one hour from the onset of gastric

digestion, then a decrease in concentration, reaching the lowest value in 2 hours of

gastric digestion. The results indicate an inverse relationship between PNA

concentration and sugars digestion / glucose release in gastric digestion.

During intestinal digestion, the concentration in reducing sugars increased as a

result of hydrolysis of starch to dextrins, maltose and then to glucose.


98

P72

Quality evaluation of celery

Raul Borchescu, Liana Maria Alda*, Despina Maria Bordean



*Corresponding author: Liana Maria Alda, e-mail: [email protected]

Celery, due to compounds such as caffeic acid, p-coumaric acid, ferulic acid,

apigenin, luteolin, tannin, saponin and kaempferol, has strong antioxidant

characteristics, while different compounds of this plant may have different healing

effects. The purpose of this study was to evaluate the antioxidant activity of fresh

and processed celery. In terms of total antioxidant capacity, celery leaves recorded

the highest value (expressed in g Trolox equivalent / L extract), nine times higher

than those recorded by shell, fresh celery, baked and boiled celery. From the results

we can conclude that celery, whether processed or not, is a valuable food in terms

of antioxidant content, especially appreciating the antioxidant capacity of celery

leaves and the content of polyphenols in the shell.

Keywords: food processing, Cuprac method, Folin Ciocalteau method


99

P73

Quality assesment of some kinds of vegetable powder

spice

Bogdan Lazăr, Liana Maria Alda*, Despina Maria Bordean




Vegetables are important sources of essential nutrients, such as vitamins and

minerals. Some phytochemicals in vegetables are potent antioxidants and are

thought to reduce the risk of diseases by protecting the body against damage caused

by free radicals. Vegetables in dry form are good sources of energy, vitamins and

minerals. During the dehydration process, however, changes in their nutritional

quality occur. The purpose of this study was to evaluate the differences between

several kinds of vegetable powder spice based on total polyphenol content (TPC)

and total antioxidant capacity (TAC). From the comparative analysis of the two

quality parameters (TAC and TPC), we observe that the antioxidant activity and the

total content of polyphenols are influenced by the dehydrated vegetable contents.

Based on the results we can conclude that all the products studied are important

sources of antioxidants for the human body.

Keywords: dehydrated vegetables, Cuprac method, Folin Ciocalteau method

.


100

P74

Assessing the antioxidant activity of some coffee

assortments

Adelina Luca, Liana Maria Alda*, Despina Maria Bordean




Coffee is one of the most popular beverages consumed daily around the world.

However, the types of coffee beverages and the amount consumed depend on social

habits. Nowadays, coffee is considered a functional food, especially because of its

high content of antioxidant compounds and other compounds with beneficial

biological properties. The purpose of this study was to evaluate the differences

between several coffee varieties depending on total polyphenol content (TPC) and

total antioxidant capacity (TAC). Studies have been conducted on various types of

coffee available on the Romanian market and a sample of coffee made in kettle.

From the comparative analysis of the two quality parameters (TAC and TPC), we

observe that antioxidant activity and total polyphenol content are not influenced by

coffee content. We can conclude that the other ingredients present in these

commercial products directly influence these two parameters.

As a result of the antioxidant activity of coffee assortments, we can conclude that

all the products studied are important sources of antioxidants.

Keywords: antioxidants, Cuprac method, Folin Ciocalteau method


101

P75

Evaluation of comparative antioxidant characteristics of

apple juices

Adriana Claudia Popa, Despina Maria Bordean*, Liana Maria Alda



*Corresponding author: Despina Maria Bordean, e-mail: [email protected]

Apples contain a variety of phytochemicals, including quercetin, catechin and

chlorogenic acid, all of which are powerful antioxidants. The phytochemical

composition of apples varies greatly between different apple varieties. The

potential health benefits of apples are numerous. Regular consumption of fruit and

vegetables, including apples, as part of a healthy diet can help prevent chronic

diseases and maintain health.The purpose of this study is to analyze the antioxidant

characteristics of apple juice assortments.

The main objectives of this study are: nutritional comparative evaluation of six

assortments of green apple juices, determination of the total antioxidant capacity

(TAC) and total polyphenol content (TPC) of apple juices, establishing correlations

between the quality parameters of the apple juice assortments.

The experimental results on the antioxidant characteristics show that there are very

large differences between the six samples of apple juices studied.

From the comparative analysis of the two quality parameters (TAC and TPC), we

notice that they are directly influenced by the apple content (%) of the juices

studied. From the same analysis, we note that there is a direct correlation between

TAC and TPC.

Keywords: antioxidants, Cuprac method, Folin Ciocalteau method


102

P76

Determination of the physical-chemical characteristics of

certain assortments of bread with seed mixture

Bianca Daniela Naherneac, Laura Rădulescu*



*Corresponding author: Laura Rădulescu, e-mail: [email protected]

The diet of every people is usually directed to a basic food that provides the daily

requirement for carbohydrates.

Panification, more specifically the field of bread and bakery products, was one of

the oldest occupations in our country, constituting one of the major components of

food production. In the past, the raw material used for bread, especially rye, oat,

barley, rice and corn, were used either mixed or separately, and then the basic raw

material becomes wheat.

Over the years, the favorite bread of the aristocrats was white bread, while poorer

people ate black bread. Since the 20th century, black bread has become a favorite

due to its superior nutritional value.

The present paper aimed at assessing the quality characteristics of bread with seed

mixture through organoleptic and physical-chemical analyzes.

As concluding data, we can assume that all the values obtained for the analyzed

bread samples are within the standard values. Thus, from the point of view of the

NaCl content, the analytical results ranged from 0,8% to 1,3%, in terms of

humidity, the results of the analyzes were in the range of 38,8% -45,7%.The

porosity analysis indicated values between 62,5% to 67,7%, and in case of acidity

analysis, the values obtained ranged between 2,7º and 5,4°.

Kyewords: bread, bread with seed mixture, white bread, black bread.

.


103

P77

Determination of the physical-chemical characteristics of a

home smoked sausage with the addition of red wine

Florin Dumitru Vlasin, Laura Rădulescu*




Of all time, the major problem of the population was food security. A concise

intervention of industry and agriculture all over the world to solve food problems

was helpful. The meat processing sector is a significant part of the structure of the

food industry and presents a set of particularities of the used equipment and the raw

material.

The quality of the raw material is that which gives us a healthy diet because it

transfers the finished product, calories and various substances, which guarantees a

good development of the biological processes that take place in human nutrition.

This paper aimed assessing the quality characteristics of an assortment of

homemade sausage with the addition of red wine as well as its physical-chemical

evaluation.

As concluding data, we can assume that all the values obtained for the analyzed

sausage samples were within the standard values. After analyzing the sausage

samples from the point of view of the sodium chloride content, moisture, ash and

fat content, the following main conclusions can be drawn:

- the percentage of salt in the analyzed samples ranged between 1.93%

and 2.69%;

- humidity values ranged from 38.07% to 41.66%;

- ash values ranged between 1.21% and 2.15%;

- the fats in the analyzed sausage samples recorded values ranging from

28.11% to 32.55%.

Keywords: meat, sausage, red wine

.


104

P78

Determination of the physical-chemical characteristics of

an assortment of cheese obtained from cow's milk by

chopping the curd (Dalia Cheese)

Grigore Kocsis, Laura Rădulesu*




Dairy products are found on the fourth stage of the food pyramid and are needed

for a healthy and varied diet, and the consumption of cheeses is mainly due to the

high calcium content.

Due to the organoleptic characteristics and the high nutritional value, cheese is a

very popular food, which is why the product is manufactured in increasing

quantities, with a fundamental weight in the cheese production in our country.

This paper aimed highlighting the sensory and physical-chemical characteristics of

an assortment of cheese obtained from cow's milk by chopping the curd (Dalia

Cheese). In conclusion, the following main aspects can be drawn:

the salt content in the analyzed samples was within the maximum

admissible limit of 3% (between 2.2% and 2.9%);

the quantity of water in the samples under analysis was within the

maximum permissible limit of 47% (between 45,8% and 47%);

for dry matter, the samples tested ranged between 53% and 54.2%,

the minimum admissible level being 52%;

the fat values reported to dry substance of the analyzed cheese

samples were between 46.2% and 49.6%, the minimum admissible

value being 45%.

Keywords: cheese, Dalia Cheese, milk.


105

P79

Obtaining and determining the physical-chemical

characteristics of some exotic fruits jam

Iustina Constantinescu, Corina Iuliana Megyesi*



*Corresponding author: Corina Iuliana Megyesi, e-mail: [email protected]

With their rich nutrient content, the fruits and vegetables are of great importance.

Fruits have a very varied chemical composition, generally having as basic element

water, up to 90%, and also containing: sugars, proteins, fats, organic acids, various

mineral salts, pectic substances and tannins, vitamins and enzymes in varying

amounts.

Usually, in the production of jam, one fruit species is used as a raw material, but

this paper aimed to obtain a food rich in vitamins (D, E, K, B12, B6, B2, B1) and

minerals, harmoniously blending some of the most beneficial fruits on body health:

mango and pineapple.

From the analysis of the three types of jams, the following aspects can be

highlighted:

- The three types of jam are characterized by special organoleptic properties,

due to the raw and auxiliary materials used in their preparation.

- After evaluating the sensory properties, it was observed that the mango and

pineapple jam was the most appreciated in terms of sensory characteristics:

color, smell and taste;

- The highest value of acidity was determined for the mango and pineapple

jam (0.48%), and the lowest value was recorded for mango jam (0.31%);

- As regards the vitamin C content, the highest value was found in the mango

and pineapple jam assortment (1338,85 mg/L);

- More sugar content was found in the mango jam (74,6ºBrix), and the

lowest sugar content was found in the mango and pineapple jam

(71,5ºBrix).

Key words: fruit jam, mango, pineapple, ginger.


106

P80

Determination of physical-chemical characteristics of

certain assortments of acidic dairy products: Sana

Petrișor Marițescu, Corina Iuliana Megyesi*



*Corresponding author: Corina Iuliana Megyesi, e-mail: [email protected]

Acidic dairy products are described as dietetic foods that have curative properties.

The nutritional and dietary value of acidic dairy products is derived from the fact

that they have all the nutrients from the milk, but in a more easily accessible form

for the body.

The probiotic bacteria found in Sana are useful bacteria that help digestion as easy

as possible. Sana is more popular in passing, because it supports the promotion of a

healthy gastrointestinal tract.

In the present paper we intend to do the sensory analysis of some Sana samples and

also to determine their physical-chemical characteristics. The samples were

acquired on the domestic market. The following conclusions can be drawn from the

analysis:

- following the sensory examination there were no deviations from the legal

norms imposed for the acidic dairy product: Sana;

- the acidity of the analyzed Sana samples recorded values between 88ºT and

108ºT, being below the maximum allowable limit for this parameter: 120ºT;

- the protein titre of the analyzed Sana samples was above the minimum

admitted value for this parameter: 3.2%, the values ranging between 3.3%

and 4.0%;

- with regard to the fat content of the analyzed sample, except for one, all

samples exceeded the minimum admissibility limit of 3.6%, the maximum

value being determined in sample 2a (3.8%).

Key words: dairy products, physical-chemical properties of dairy products.


107

P81

Mineral characterization of sheep cheese

Rafael Medelean, Antoanela Cozma*, Ariana Velciov



*Corresponding author: Antoanela Cozma, e-mail: [email protected]

Dairy products, such as cheese, obtained by milk proteins coagulating, are

important sources of nutritional elements; proteins, lipids, carbohydrates, amino

acids, fatty acids, vitamins and minerals. Cheese belongs to the category of

fermented milk products with high nutritional value, rich in different nutrients

being as an essential protein concentrate for a healthy diet. By intake of vitamins

(A, D, E, K) and minerals (calcium, phosphorus, magnesium), fatty acids (FA)

cheeses are an essential food which the body needs to function normally.

Sheep cheese contains important amounts of essential minerals distributed in a non-

uniform way depending on a number of factors including: the origin of the milk

used for cheese production, the processing and packaging techniques.

The objective of this study was to determine the concentrations of essential

minerals macro and microelements such as Mg, Fe, Zn and Cu from the local sheep

cheese and assessing the mineral intake of this food in the recommended daily diet.

Total concentration of the analyzed elements and the recommended daily mineral

requirements allowed evaluation of mineral supply of the three assortments of

sheep cheese, taken in the experiment.

Distribution of mineral elements in sheep cheese analyzed presents non-uniformity,

their mean concentrations having the following values: 4892 ± 275 mg /kg Ca, 443

± 38.64 mg / kg Mg, 22.14 ± 1.52 /kg Zn, 9.78 ± 1.29 mg /kg Fe and 1.07 ± 0.17

mg /kg Cu. The mineral profile of this food has the following decreasing trend: Ca

>> Mg >> Zn> Fe >> Cu. The mineral input of sheep cheese taken into study or

more specifically, the degree of coverage of the Ca, Mg, Fe, Zn and Cu daily

requirements depends on the amount of cheese consumed, the nature of the

mineral, and the person consuming this important food.

Under the present study it can be said that the analyzed sheep cheese can be

considered as a mineralizing food, especially in terms of the content of Ca, Zn and

Mg.

Key words: metallic bio-element, sheep cheese, atomic absorption spectrometry


108

P82

Evaluation of physico-chemical and nutritional

characteristics for some natural juices made of fruits and

vegetables

Paula - Roxana Moț, Antoanela Cozma*, Dacian Lalescu



*Corresponding author: Antoanela Cozma, e-mail: [email protected]

Natural juices of fruits and vegetables have reached an important status in the daily

people environment of different ages, classes, groups and areas due to exceptional

nutritional, functional and therapeutic qualities. Fresh juices are an excellent way to

assimilate the essential nutritional principles of fruits and vegetables in a very tasty

and pleasant way. Juices offer a variety of vitamins, minerals, enzymes,

phytonutrients, essential fatty acids and carbohydrates, easy to assimilate, which

maintain good health, reducing the risk of illness.

Blended juices are one of the methods used to improve the nutritional quality of the

final product by intake of vitamins and minerals depending on the type and quality

of the fruits and vegetables used. Fresh juices mixture made from celery (Apium

graveolens), carrot (Daccus carota), red beet (Beta vulgaris) apple (Malus

domestica) and oranges (Citrus sinensis) is considered nutritional juice on a

commercial scale, could be used as a source of antioxidants and as functional

drinks. In the experimental part, six types of natural juices of fresh fruits and

vegetables were analyzed in terms of physicochemical and nutritional

characteristics.

The aim of this study was to analyze and compare some biophysical characteristics

from fresh and clearly juice prepared using a press robot: pH, electrical

conductivity, dynamic viscosity, refractive index, surface tension and density, in

case of natural juice samples obtained from celery, carrot, red beet, apples, and

oranges each taken separately and in the mixture. From their analysis, for the

natural juices considered (celery, carrot, red beet, apples, oranges and mixed one) it

can be noticed that their values differ from one category to another, but results are

comparable to the data from the literature.

Due to the qualities they possess, natural juices from vegetables and fruits are of

vital importance, being appreciated both by the flavor and the sweet-sour taste, also

for providing vital energy and nutritional needs. Because these products can

improve and maintain human health, they can be considered as functional foods.

Key words: fresh juices of fruits and vegetables, physical-chemical characteristics


109

P83

Consistografic methods used in milling and bakery

technology

Adriana Jojică, Ioan David*



*Corresponding author: Ioan David, e-mail: [email protected]

This study presents the action of pentosanase enzyme in different dosages, in the

rye dough. The determination of moisture was done by using Sartorius MA 30

analyzer and the determination of consistograme by using consistographic method

performed with the Alveo-Consistograph Chopin. Using pentosanase enzyme did

not changed the moisture of the rye flour. By using the consistografic method, the

rheological and quality characteristics of the rye flour were determined. Rye does

not have a gluten content as high as wheat, and the quality of rye gluten is poor in

terms of gas retention. This means that bread produced from rye flour has a lower

volume than wheat flour, and the core is dense with low porosity. Pentosanases dry

and strengthen the rye dough. These increase the dough extensibility and improve

the volume and texture of the core. The most important technological effect of

pentosanases is the reduction in the hydration capacity which is the result of

depolymerization of pentosans by hydrolysis.A low dose of pentosanase shows

minor improvements in dough quality, but is not sufficient for the preparation of

rye bread. The bread made from this dough has a small, pale volume and a dense

core. High doses of pentosanase decrease the bread volume, possibly due to the

constant content of insoluble pentosans in rye flour, which means that the dough is

sticky and affects handling during the technological process. Keywords: bread, pentosanases, consistograph method, moisture


110

P84

Alveographic methods used in milling and bakery

technology

Elena Daniela Vînturiș, Ioan David*



*Corresponding author: Ioan David, e-mail: [email protected]

This study presents the action of amylases in different dosages, in the bread dough

obtained from Triticum aestivum wheat flour. Two analyses were performed: the

determination of moisture which was done by using Sartorius MA 30 analyzer and

the determination of alveograme by using alveographic method performed with the

Alveograph Chopin. Samples have not changed humidity after addition of different

dosages of enzyme preparation based on amylases. The addition of amylases

changes the rheological characteristics of doughs. Degraded starch absorbs more

water, and amylases help reduce this. Thus, damaged granules release water, due to

their small capacity to absorb water, resulting in a more mobile and softer dough.

The decrease of resistance and the specific mechanical work consumed is

proportional to the increase of the enzyme doses, and the extensibility of the dough

increases. Addition of amylases in appropriate doses improves porosity structure

and core elasticity properties. In the case of excessive amylase activity, the baking

quality of the flour is worsening due to the high doses of accumulated dextrins

resulting in a low-volume flattened product, porous structure and sticky core. Also,

in the case of low action of amylases, which implies lack of dextrins, a finished

product is produced with a weak flavor, dry core, uncooked crust and low volume. Keywords: bread, amylases, alveograph method, moisture


111

P85

The antioxidant effect of alcoholic extracts obtained from

various parts of maize (Zea mays L.)

Aura Raicea, Nicoleta Gabriela Hădărugă*, Adrian Riviş



*Corresponding author: Nicoleta Gabriela Hădărugă, e-mail: [email protected]

Corn (sweet corn, Zea mays L., Poaceae family) originates from Mexico and its

fruits (corn grains) are consumed all over the world at various stages of cooking

and in various food preparations. The plant can grow up to 3 m high, and the

stigmas, containing the edible corn grains of 2.5 cm in size, are about 18-20 cm

long. Corn grains have different colors depending on variety (from white, yellow,

orange, red, purple, green, blue-gray to black).

Maize has an energy value of over 1500 kJ / 100 g, with an important content of

proteins, fats, carbohydrates, including sugar, fibers, minerals (Ca, Fe, Mg, P, Na,

Zn, Cu, Mn, Se ) and vitamins (vitamin C, vitamins B1-B3, B5, B6, B9-folate,

vitamins A, E, K1, β-carotene, lutein and zeaxanthin).

In addition to carotenoids with antioxidant effect in maize grains, they also contain

ferulic acid, flavonoids and isoflavonoids (e.g., isomorientalin rhamnoside or

flavon glycosides), anthocyanins (such as cyanidine glucoside).

The purpose of the research was to evaluate the antioxidant activity of the ethanol

extracts from the shell (pericarp) and sweet corn kernel during the baking period

using the DPPH method, which involves determining the capacity of capturing

these free radicals by the antioxidant compounds in corn.

Keywords: Zea mays L., antioxidant, compounds, corn, maize grains


112

P86

Evaluation of antioxidant activity of chestnut extracts

(Castanea sativa Mill.)

Bianca - Adelina Badoiu, Nicoleta Gabriela Hădărugă*, Adrian Riviş



*Corresponding author: Nicoleta Gabriela Hădărugă, e-mail: [email protected]

Sweet chestnut or edible chestnut (Castanea sativa Mill.) belongs to the botanical

family Fagaceae and is a 25-30 m tree with a very thick trunk, reaching the age of

several hundred years. Edible fruits are baked in October and used in various dishes

such as pureed cheeses or chestnuts.

Fresh sweet chestnuts have a carbohydrate content of 26.6-32.8 g / 100 g (starch

and sucrose), proteins 2.5-5.7 g / 100 g, fats 1-2.2 g / 100 g, but also a large variety

of vitamins such as vitamins A, B1, B2, C, niacin and trace elements (P, K, Mg,

Ca).

Among the antioxidant compounds found in edible chestnuts are mainly

polyphenols. Mainly, antioxidant compounds are gallic and ellagic acids, routine,

quercetin and apigenin, and some tannins.

The objective of the study is to evaluate the antioxidant activity of alcoholic

extracts from various parts of sweet chestnuts by spectrophotometric methods,

using 2,2-diphenyl-1-picryl-hydrazyl as free radical to capture the resulting radicals

in the oxidative processes involving polyphenols in the extracts chestnuts.

Keywords: Castanea sativa Mill., sweet chestnuts, antioxidant activity


113

P87

Antioxidant activity of red beet extracts (Beta vulgaris)

(shell and core)

Patricia Mircioiu, Adrian Riviş*, Nicoleta Gabriela Hădărugă



*Corresponding author: Adrian Riviş, e-mail: [email protected]

Red beet is a plant cultivated for its fleshy root used as a vegetable in human food

and as a fodder plant. It is biennial, because in the first year it grows from seeds,

releasing leaves, and in the second year it forms seeds. They resemble at a depth of

2-5 cm and at a distance of 20-25 cm.

The root has various shapes: round and flattened, sveri and oval-long; the color

from red to burgundy, may also have white stripes in the form of rings. The

vegetation period is 110-120 days, the leaves are removed over 50-60 days.

The red beet sits at the end of March-early April, the seeds are better wet and

sprouted, in a well-moistened soil. When it comes to the surface, the seedlings are

deserted and only the well-developed ones are left. The first time they fall short

when they have 1-2 cm. Then 2-3 times so that the distance between the

neighboring plants is not less than 15 cm.

Red beet (Beta vulgaris) was collected in September 2018 in the western area of

Romania (Banat), the beet was cleaned and shredded, then stored at 20 °C until the

extraction. Ethanol (96%, v/v) used for extraction was purchased from Chimopar,

Bucharest. DPPH (1,1-diphenyl-2-picrylhydrazyl, purity> 99%) was purchased

from Sigma.

The following main conclusions can be drawn among the studies on the obtaining

and analyzing red beet extracts (Beta vulgaris) (shell and core):

• 10 types of red beet (Beta vulgaris) extracts (shell and core) were

obtained;

• antioxidant activity is more significant in the shell and is significantly

reduced in the core;

• average DPPH response rates over three significant time intervals (for a

15-minute analysis) dropped faster for core extracts compared with shell

extracts.

Keywords: Beta vulgaris, antioxidant activity, red beet, extracts


114

P88

The antioxidant activity of Rosa canina L. Extracts

Nelida Carina Vesa, Adrian Riviş*, Nicoleta Gabriela Hădărugă




The fruit of the Rosa canina L. is very rich in antioxidant compounds, the most

important being ascorbic acid (vitamin C). Other antioxidant compounds identified

in Rosa canina hips are flavonoids and flavonoid glycosides, some anthocyanins

and carotenoids. Among the flavonoids there were identified taxifolin hexoside,

eriodictyol and erythodictyol hexoside, quercetin 3-O-rutinoside, quercetin

glucuronide, taxifolin pentoside, quercetin 3-O-glucosides, quercetin hexoside,

quercetin pentoside and isorhamnetin 3-O-rutinoside. Anthocyanins are represented

by cyanidin 3-O-glucoside. Another important class of antioxidants identified in

the Rosa canina fruit are phenolic acids, the most important being dimers, trimers

and glycosylated tetra (epi) aflechlein.

The purpose of this study was to monitor the antioxidant activity of ethanolic

extracts from various parts of the Rosa canina fruit by the 2,2-diphenyl-1-picryl-

hydrazyl (DPPH) method, which allows the capture of free radicals of the systems

where it is used. Additionally, the kinetics of the reaction of this radical was

evaluated in the presence of antioxidant compounds in the Rosa canina extracts.

Studies on the antioxidant activity and kinetics of the bioactive compounds in Rosa

canina L. from the center-western area of Romania, using the free radical DPPH

method (2,2-diphenyl-1 -pyryl-hydrazyl) resulted in the following conclusions:

- Extracts of Rosa canina fruits show significant antioxidant activity;

- Rosa canina extracts have antioxidant activity approximately double

compared to those in the Rosa canina bush;

- The DPPH reaction rate in the presence of extracts of Rosa canina is

significantly higher, indicating the presence of highly reactive

compounds such as ascorbic acid (vitamin C);

- The longer-time reaction kinetics indicated the existence of the

antioxidant effect even after 30 minutes of monitoring, indicating

the presence of antioxidant compounds with low reactivity,

especially in extracts from the Rosa canina bush, but allowing

obtaining a retard effect for such products.

Keywords: Extracts, Rosa canina, fruits


115

P89

The antioxidant activity of extracts from various carrot

species (Daucus carota L.)

Petronela Blidaru, Adrian Riviş*, Nicoleta Hădărugă




Carrot is a vegetable that is part of the Apiaceae family and grows especially in

temperate regions of the Earth (Europe and Asia in particular but also North

America and Australia). It's a plant grows up to 24 cm tall. Especially roots are

used, which may vary in color depending on the carotenoid and anthocyanin

composition.

The antioxidant activity of the extracts from different types of carrots (with

different colors - orange, yellow, purple) was evaluated, using DPPH method of

capturing free radicals. The results were compared based on the DPPH reaction

kinetics in the presence of carrot ethanol extracts.

Studies on the ability to capture free radicals (2,2-diphenyl-1-picryl-hydrazyl

radicals, DPPH) of antioxidant compounds present in ethanolic extracts from

various types of carrots (yellow, purple or orange) and the kinetics of the reaction

of this free radical can be concluded:

- The antioxidant effect of carrot of different varieties mainly depends on the

anthocyanin composition, as can be seen from the color of the carrot type:

the purple varieties are more active than the orange varieties and the yellow

ones have the weakest activity;

- The antioxidant activity of the purple carrot extract after 30 minutes of

monitoring, expressed as free radical capture capacity, reached significant

values of nearly 54%;

- The DPPH reaction kinetics in the presence of antioxidant carotenoid

compounds may give indications of prolonged antioxidant effect, which is

particularly noticeable in carrot varieties with higher anthocyanins (which

provide darker lanes), in addition to carotenoids present in all varieties of

carrots

Keywords: Extracts, Daucus carota L., DPPH reaction kinetics


116

P90

The fatty acid profile of some bird fats

Silviu Salistean, Adrian Riviş*, Nicoleta Gabriela Hădărugă




Poultry are an important source of saturated, but especially unsaturated fatty

acids in the form of the corresponding glycerides. Unsaturated fatty acids exceed

60% and also include omega-3 fatty acids. Among the most unsaturated fatty

acids (such as glycerides), fatty acids from poultry are oleic and linoleic acids,

but there are relatively important concentrations for alpha-linolenic acid

glycerides, an omega-3 polyunsaturated fatty acid identified primarily in the fat

of the chicken. However, the relative concentration of these fatty acids in the

lipid fraction of chickens reared for meat (either intensively, on farms or in

households), is highly dependent on diet and growing conditions.

A non-destructive and rapid method of assessing the similarity / dissimilarity of

bird lipid samples grown under various conditions and with various diets is

Fourier Transform Infrared Spectroscopy (FTIR), which requires only a few

minutes of unprocessed sample analysis, followed by multivariate statistical

processing for classification.

The purpose of this study is to evaluate the similarity / dissimilarity of lipid

samples separated from chickens grown in farms, based on Fourier transform

infrared spectroscopy (ATR-FTIR) through multivariate statistical processing

(Principal Component Analysis).

Keywords: fatty acid, bird fats


117

P91

Evaluation of some quality indicators in the technological

process of obtaining meat preparations

Măncescu, Georgiana Radu, Alina Veronica Grecu, Aneluţa Ramona Curuţi,

Ramona Cristina Heghedűş-Mîndru, Gabriel Heghedűş-Mîndru*



*Corresponding author: Gabriel Heghedűş-Mîndru, e-mail: [email protected]

The evaluation of some quality indicators from the technological process of

obtaining meat products in our country the meat industry has met a great growth in

the last few years,where due to modern and performant technologies high quality

products are obtained. In this paper there were analized organically and chemically

five samples of salami: salami with peasant ham, salami Victoria, salami Vienez,

extra peasant salami, salami with peasant ham from the point of view of: quantity

of collagen, quantity of hidroxiproline, fats, easily hydrolysable nitrogen, nitrogen,

quantity of protein, sodium chloride, and also the percent between collagen/protein.

In the case of the quantity of collagen in the salami samples evaluated, the salami

showed values between 1,92% - 2,32%, the highest value of quantity wast

registered by the salami Vienez - 2,32%. In the case of the quantity of

hidroxipoline in the salami samples, the values were between 0,24% and

0.29%.highest value was registered by salam vienez 0.29%. In regard to the

analisys of the quantity of easily hydrolyzable nitrogen of the five samples of

salami, the obtained values were between 20,08mg/100g - 30,09mg/100g product,

values below the limit of the legislation and the active laws -maximum 45mg/100g

product. Regarding the quantity of fat of the five salami samples the values were

between 20,57% and 28,34% , the salami with peasant ham and salami with

peasant ham primo samples recorded a quantity of 28,16% and 28,34% of fat,

going above the active laws and legislation - max 26%. In regards to the quantity of

nitrogen of the five salami samples, the resulted values were between 2,14% and

2,67% the highest value of nitrogen was found in the extra peasant salami 2,67%.

Regarding the quantity of protein, the values were between 13,38% and

16,69%,which were in limits for the active laws and legislation - min 11%. The

analisys done regarding the sodium chloride showed values between 2,7% and 3%,

situated in the limits of the active laws - max 3%. Regarding the ratio between

collagen and protein, the obtained values were between 13,42 and 14,94% , situated

below the limit of the active laws, max 20%. The results of the organically and

chemically analisys of the five samples of salami (Salam x5) respect the limits of

the active laws and are not harmful to the safety and health of the population.

Keywords: salami, quality indicators, organoleptic and physico-chemical analyzes.


118

P92

Comparisons of some quality indicators within technology

to obtain the mineral water

Georgiana Radu, Denisa Măncescu, Alina Veronica Grecu, Aneluţa Ramona

Curuţi, Ramona Cristina Heghedűş-Mîndru, Gabriel Heghedűş-Mîndru*




Mineral water is one of the most complex substances in nature. The analyzes

carried out in the present paper aimed at physico - chemical evaluation of four

types of mineral water, A, B, C and D in terms of the load in the microelements:

Pb, Ni, Mn, Fe, Cu, Cr, Cd with using atomic absorption spectrometry. The lead

element was present in all four analyzed mineral water samples with concentrations

between (6.9μg/L -1.45μg/L) below the limit set by the rules and legislation in

force, maximum 10μg/L. When evaluating the nickel content of the four water

samples, values ranging from 9.81 μg/L to 54.15 μg/L were recorded, the mineral

water samples A and C exceeded the limit set by the rules and legislation in force,

maximum 20μg/L. The manganese element was determined with values in the

range (352μg/L - 144μg/L) below the limit set by the rules and legislation in force,

up to 500μg/L. In the case of the iron element, the analyzes performed led to the

obtaining of values in the interval (1.96μg/L - 5.07μg/L). The copper element was

not identified in any of the four analyzed mineral water samples. The chromium

element was identified only for samples A and C with values of 1.35 μg/L and 1.55

μg/L respectively, below the limit set by the rules and legislation in force, up to 50

μg/L. The cadmium element was present only for the mineral water sample D of

1,91 μg/L below the limit of the rules and legislation in force, up to 30 μg/L.

Keywords: mineral water, atomic absorption spectrometry, microelements.


119

P93

Evaluating of some quality indicators within the process of

obtaining milk products

Marina Nicoleta Măriuţă, Georgiana Radu, Denisa Măncescu, Alina Veronica

Grecu, Aneluţa Ramona Curuţi, Ramona Cristina Heghedűş-Mîndru,

Gabriel Heghedűş-Mîndru*




The milk is considered one of the most import food in our nutrition. By its

processing it results several products that fulfill the requirements of nutritional diet.

In this paper there were evaluated four samples of “telemea” cheese: two sheep

“telemea” and two dairy cow “telemea”. The analyzes performed were targeted the

evaluation of humidity, salt content, dry matter and fat substances. In concern to

the water contained in B dairy cow and sheep “telemea”, the results were founded

to be above the limits established by legislation and rules in force, maximum 55 %.

In regards to salt content, the cow cheese “telemea” was recorded a value of 4,3 %,

thus exceeding the limit provided by legislation and rules in force of maximum

4%. For the dry matter, the results obtained were included in the range 46,64 -

50,13%, which are within the limit set by the laws and the rules in force, at

minimum 45%. Regarding the fat substances, the analyzes performed revealed

values included in the range of 50,39 - 58,34%, set within the limits imposed

throughout legislation and rules in force, at a minimum of 42%. Following physico-

chemical analyzes and comparisons to laws and rules in force, two samples of cow

and sheep “telemea” cheese - A falls into quality class products and the other two

dairy and sheep “telemea” cheese samples - B have presented low qualitative

values.

Keywords: “telemea” cheese, quality indicators, physicochemical analyzes


120

P94

Utilization of plant products rich in biochemical

compounds in order to obtain an innovative pork product

- sausage

Georgiana Iustina Raluca Ciortan, Georgeta-Sofia Popescu*



*Corresponding author: Georgeta-Sofia Popescu, e-mail: [email protected]

A healthy eating depends on certain essential conditions such as: Foods free

of harmful agents, biotics or abiotic, which exceed the legal limits.

Raw meat, occupies a large percentage of important food and energy values

(protein, fat and mineral salts).

Physico-chemical methods used for carrying out determinations are:

determination of moisture content by drying method (in oven), determination

of total mineral substances (by calcination), determination of the lipid content

(the Soxlet method). Experimental part are used to evaluate the nutritional

characteristics of the product.

Our research consists in developing an innovative meat product by using fruit

of cranberries or rich blueberries in bioactive compounds. Our research has

focused on two major directions: Evaluation of the main nutritional and

bioactive components of various types of shrub fruit (blueberries and

cranberries) and obtaining an innovative formulation from meat with shrub

fruit.

From the experimental data it is concluded that the analyzed preparations,

used in human food, have also the beneficial effect given by their consumption

and a nutritional effect.

Keywords: innovative, pork, product - sausage


121

P95

Valorization of nutritional and phytotherapeutic potential

of some natural extracts

Alexandru Lăutaru, Sofia Popescu*, Ariana Velciov




The name "syrup" comes from the Arabic language from the word "shiraph" which

means beverage. Syrups can also be medicinal, or flavoring with well-defined

flavors, from this category includes antitussive and expectorant syrups.

From herbs, over the centuries, infusions and syrups have been prepared for both

their therapeutic benefits and for unique their tasty and aroma.

Syrups are homogeneous mixtures that allow very precise dissolution of drug

substances. They can be applied in various concentrations, ensuring a variety of

adaptations, especially in pediatric medication.

In order to perform the experimental part, syrup obtained from peppermint (leaves)

or linden and acacia flowers.

Experimental part including the quantification of some physico-chemical

determination (brix, refractive index, content of water, dry content, total

mineral content) to evaluate the nutritional characteristics of the product.

Results are expressed by using graphic illustration.

The aim of this paper was to analyze physically and physic-chemically a range

of syrups from medicinal herbs to make possible which is the contribution of

nutritionally brought about by consumption, in the recommended daily diet,

of such preparations.

From the experimental data it is concluded that the analyzed preparations, used in

the alternative natural and gemo therapy, also have the beneficial effect given by

their consumption and a nutritional effect. Thus, herbal products should be viewed

in double quality, medicine-food.

Keywords: nutritional, phytotherapeutic, natural extracts


122

P96

Obtaining and nutrition characterization of some

thermally untreated products

Denisa Șandru, Sofia Popescu*, Antoanela Cozma




The raw vegan diet is a main feed model without animal ingredients In this

case of diet are used only vegetal ingredients without thermal treatment, hence

the name of food without fire.

The term vegan has its origins since antiquity, coming from the Latin word

"vegetus" which means "fresh, healthy, and active". The concept of a

vegetarian means a life based on a diet composed of herbal foods.

Raw-food represents raw food or heat processed food at a temperature of less

than 42 °C (the most beneficial way to detoxify the body). Vegan raw foods

provide all the nutrients the human body needs.

Experimental part including the quantification of some physico-chemical

determination (brix, refractive index, content of water, dry content, total

mineral content) to evaluate the nutritional characteristics of the product.

Results are expressed by using graphic illustration.

The aim of this paper was to analyze physical and physico-chemical of certain

types of 'vegetable milk' obtained from plants to make possible to find out

what is the nutritional contribution brought by consuming raw-food

preparations, within the recommended daily diet.

From the experimental data it is concluded that the analyzed preparations, used in

human food, have also the beneficial effect given by their consumption and a

nutritional effect. Thus, herbal products should be viewed in double quality,

medicine-food.

Keywords: thermally, untreated, products, raw vegan, diet



123

P97

Physico-chemical study and assessing of the nutritional

value of homemade chocolate

Ionela Tîrziu, Sofia Popescu*, Ariana Velciov




Chocolate is a modern symbol of sweets, but also a food actually quite old, dating from

250-290 en and originating from Central America. The history of chocolate is lost in the

unwritten history of the Aztec and Mayan peoples, several centuries before our era.

Today, chocolate is often viewed as a food or snack with variable nutritional value. The

chocolate contains high saturated fat and its consumption may increase the risk of heart

disease. However the antioxidant properties of chocolate have potential beneficial effects

regarding heart disease.

In our study we show how can influence fruits addition the physico-chemical properties of

home-made chocolate. The used fruits were been frozen sour cherries and mulberries.

Experimental part including the quantification of total antioxidant activity (TAA) and

some physico-chemical determination (content of water, dry content, total mineral

content) to evaluate the nutritional characteristics of the product. Results are

expressed by using graphic illustration.

The analyses revealed positive aspects generated by the addition of fruits ( sour

cherries and mulberries), in our diet, due to of them nutritional value.

Keywords: nutritional value, homemade, chocolate


124

P98

Preliminary research on the proximate composition

of a local “Black Cherry” variety

Andreea – Ionela Birtea, Nicolae Vlădescu, Ariana – Bianca Velciov*



*Corresponding author: Ariana – Bianca Velciov, e-mail: [email protected]

This study aims to determine the proximal composition of a local sweet cherries

variety (Prunus avium L.) known as the popular “black cherry”.

This cherries variety, cultivated from ancient times in the hilly areas of Caras-

Severin County (Romania) and highly appreciated due to its flavor and taste, but

also for the outstanding nutritional and curative qualities is consumed by the local

population either as a fresh fruit or in the form of, jams, syrups, or pastry etc. The

high content of antioxidants, minerals, vitamins, carbohydrates (especially simple

sugars) suggests that these fruits could be considered as functional foods.

The cherry fruits have been analyzed for their proximal composition: moisture,

minerals (ash), protein, fats and carbohydrates, through recommended standard

procedures. The preliminary results show that the analyzed fresh cherries (0.15 -

0.25%) contain important amounts of minerals (0.52 - 0.68%) and carbohydrates

(16.34 - 19.04%). In addition, these fruits have high levels of water (81.24 -

82.16%) and low levels of fat and protein (0.95 - 1.5%).

Based on the results it can be concluded that the black cherries fruits can serve as a

potential source of minerals and carbohydrates.

Key words: cherries, proximate composition


125

P99

Characterization of food products obtained by using

vegetable powders

Georgiana Felicia Bustan, Ariana – Bianca Velciov*, Georgeta – Sofia Popescu




A raw vegan diet is not just a diet to lose weight, but it is a diet for a long and

healthy life. It’s a way of eating that’s in harmony with the planet and in harmony

with our own metabolisms. Raw veganism means eating unprocessed, uncooked,

organic whole foods.

Motivation in this case is the obtainment of food products with superior taste and

nutritional properties fall in food engineering area of interest. The aim of this study

was to evaluate the physic-chemical and nutritional properties of a raw vegan

dessert with high nutritional values and rich in protein. The products used for

analyses are called Cake Pops with Spirulina, delicious raw cookies, obtained from

cashew, almonds, spirulina, coconut butter, lime for flavor, hemp seeds and acacia

honey used as a natural sweetener. Once ready, these round sweets are mounted

one long sticks (those used for lollipops) becoming a tasty and healthy cake

lollipop (hence the name Cake Pop). From 100% natural ingredients, Cake Pops

with Spirulina don’t contains colors preservatives, emulsifiers, stabilizers and

sweeteners. Analyzes were performed on representative samples using the

standardized analytical method for each ingredient, including the final product.

The purpose of this project was to highlight the positive role that this raw vegan

dessert made out of raw ingredients and to show how this delicious product can

improve consumer’s health and life quality.

Key words: high nutritional value, Spirulina Cake Pops, raw vegan dessert, life quality, natural

ingredients

https://en.wikipedia.org/wiki/Raw_veganism


126

P100

Getting and characterization of high protein raw truffles

Valentina Murgoi, Ariana-Bianca Velciov*, Georgeta – Sofia Popescu




We are what we eat. Food tremendously affects your health and appearance. Living

in the modern world can be very detrimental to our health. Not everything that is

presented to us in the name of health will be in our best interest.

Until just a few years ago, the raw food diet was still so abstract that most people

probably had not heard about it. Nowadays, the term “raw” is popping up

everywhere. The raw food diet consists of unprocessed and uncooked plant foods,

such as fresh fruit and vegetables, sprouts, seeds, nuts, grains, beans, nuts, dried

fruit and seaweed.

Some of the many benefits of eating raw foods are: superior nutrition, they have

greater flavor, reduced intake of chemicals and heavy metals, decreased exposure

to carcinogens, much better for the environment.

The aim of this study was to prepare and analyze the physic-chemical and

nutritional properties of some functional products with high nutritional values and

rich in protein, namely raw hyper protein truffles. These raw truffles contain only

natural ingredients (dates, hemp seeds, chia seeds, cocoa butter, carob powder),

thermally or chemically unprocessed. They are naturally sweet because of dates,

are rich in vitamins, minerals, antioxidants, fibers, proteins, essential fatty acids.

They do not contain colors, preservatives, emulsifiers, stabilizers, thickeners, and

sweeteners. All these qualities make truffles a superfood.

Analyzes were performed on each ingredient and implicit on the finished product in

order to find out the nutritional value of a functional product made from super

ingredients and to show how this product can improve the performance and quality

of the consumer's life.

Key words: high nutritional value, raw food, raw hyper-protein truffles, healthy diet, superfoods


127

P101

Evaluation of the Energy Report of Some Low Calorie

Products

Bianca Popa, Mihaela Cazacu, Ariana- Bianca Velciov*




Worldwide concern over increasing rates of obesity and its related health

consequences such as diabetes has grown significantly over recent years. Reasons

for this surge in body weight include the ubiquity of high-calorie fast foods and

drinks, with consumers seeking both speed and convenience when it comes to their

dining habits.

Nowadays, consumers' demand for low-fat/calorie products has significantly raised

in an attempt to limit health problems, such as obesity, coronary heart disease and

hypertension, to lose or stabilize their weight and to work within the frame of a

healthier diet.

In general, foods with a lower energy density (i.e., fruits, vegetables, and broth-

based soups) tend to be foods with either a high water content, lots of fiber, or little

fat. Many studies have confirmed that consuming a lower energy-dense diet can be

an effective strategy to control hunger while reducing calorie intake.

The aim of this study was to evaluate the energy report and physico-chemical

properties of some low calorie foods. The product which I used for evaluation and

analysis was a traditional, Indian sauce, called chutney. Chutney is prepared mainly

from fruits and vegetables, such as mango, kiwi, lemon, ginger, garlic. We also did

statistical data analysis for each determination. The purpose was to find out the

nutritional value of some low-calorie products and to show the fact that these

products can improve your health.

Key words : low-calorie, energy report, physico-chemical properties, chutney, health


128

P102

Obtaining and characterizing the nutritional and

biochemical aspect of a natural alcoholic beverage

Mario-Daniel Rusu, Ariana-Bianca Velciov *, Antoanela Cozma




Over the past century the gin had a tumultuous history, but in the last twenty years

it has returned among people's favorite drinks.

Rhubarb is a plant used since ancient times for its beneficial properties on the

human body. Rhubarb has digestive, anticancer and antimicrobial properties, but

should be consumed carefully because its leaves are toxic and need to be removed

well.

Regarding ginger, recent research has revealed its anticancer properties.

"Gin with rhubarb and ginger" is a liquor composed of "London dry gin" with fresh

pieces of rhubarb and ginger. Following the maceration, the gin loses its alcoholic

strength (37.5% vol.) due to water content of rhubarb and becoming a sweet-sour

liquor with an alcohol content of 20% vol. Alc.

The purpose of obtaining this alcoholic beverage was to create a natural and

beneficial drink that can be consumed simply as a digestive or as a cocktail along

with "tonic water" or any other bitter.

It is beneficial to the body consumed in moderate amounts, becoming a problem

when consumed in excess.

Key words: gin, liquor, rhubarb, ginger, alcoholic beverage


129

P103

Appreciation of the nutritional value of some varieties of

melons

Mădălina – Ioana Stînga, Ariana – Bianca Velciov*




Watermelon (Citrullus lanatus (Thunb.) Matsum. & Nakai], musk-melon or

cantaloupe (Cucumis melo L. var. reticulatus Naud.) and honeydew melon

(Cucumis melo L. var. inodorus Naud.) are popular annual fruit crops of the gourd

family Cucurbitaceae, drawing from discrete botanical backgrounds. For these

dessert fruits, quality is what mainly influences consumer behavior and formulates

recurring purchasing habits and brand loyalty within reasonable cost.

Melons are some very appreciated fruits, consumed all over the world, that contains

large amounts of seeds and peel, which up to now are discarded. These by-products

contain phytochemical compounds with great nutritional and functional potentials.

The aim of this study was to examine the nutritional quality and human health

benefits of these three genera of melons. It has been demonstrated that melons are

non-toxic, non-fat and low in calories, and also needs almost no digestion. Eaten on

an empty stomach they will go on through immediately. Moreover, watermelon is a

rich source of carbohydrate, vitamin A, and minerals.

Keywords: watermelon, melons, nutritional quality, dessert fruits.

https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/muskmelon

https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/fruit

https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/phytochemical

https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/electric-potential

https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/carbohydrates

https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/retinol

https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/minerals


130

P104

Characterisation of a sub product as a result of dry

fractionation. Case study

Adelina Emanuela Popescu, P. B. Rădoi, A Rinovetz*



*Corresponding author: A Rinovetz, e-mail: [email protected]

The qualitative and quantitative request implies either the growth of bioavailability

of the protein, or the improving of its functional properties. Accessing of physical

separation operations from the industry of natural vegetal oils, make possible

getting some ”unconventional protein waste ” that have food nutrition potential

through specific functional properties of the proteins, but also of their mixing with

other components. Starting from the technology study of getting oils through

physical fractionation (cold pressing) it was spotted the opportunity of

reinstatement of the cakes resulted from pumpkin seeds in the process of obtaining

flour, and later on, having the physico-chemical proportions of (proteins,

52.06g/100g product, minerals, 8.74g/100g product, fats,19.41g/ 100g product,

carbohydrates 17.99 g/100g product, energy value 454.89 kcal/100g product) and

the possibility of using them in the bakery technology.Two directions have

emerged: 1. bread: proteins, 17.66g/100g product; minerals, 3.56g/100g

product,fats, 2.94g/100g product, carbohydrates, 35.87g/100g product, energy

value, 240.58 kcal/100g product.2. cookies: proteins, 8.57g/100g product,

minerals, 1.81g/100g product; fats, 33.86g/100g product; total carbohydrates

46.58g/100g product; energy value, 525.34kcal/100g product. If for the protein

derivative the energetic contribution is conditioned by the protein mass

(52.06g/100g product), for the resulting products, this is determined by the work

formula. This work brings into consideration an economical aspect of sustainable

development of the small family businesses through association of processors of oil

raw materials that work on physical principles ( pressing, dry fractionation) and

craft processors and /or professionals from the food industry domain.


131

P105

Obtaining and characterizing a flavored food stimulant

I. F. Gherman, A. Rinovetz*, P. B. Rădoi




Coffee, as a volume of trade, is traded in greater quantities than cotton, wheat,

corn, or sugar. The variety, the climate, the methods of primary processing

(drying), the subsequent roasting, the degree of milling, contribute to the formation

of the "fingerprint" of flavor and taste. The study realised had contribute

approaching a new direction of preparing the coffee „dark roast” [originating from

the Asia-Pacific (marine-like granulation)], mixed with condiment / aromatic plants

(thyme, mint, lavender), because "the aroma notes the coffee". Method of

preparation: French press - Infusion equipment (water-soluble component

extraction), invented by Paolini Ugo (italian origin) and patented by Italian

designers Attilio Călimani and Giulio Moneta in 1929. The standard recipe was

adapted, by integrating aromatic plants: 18 g of coffee; 2 g of aromatic plant; 330

mL water, t°C ≈100; infusion time of 5 minutes. The products obtained were

physico-chemical: polyphenols [maximum coffee „dark roast” (101,68 g/mL),

minimum with mint (90,18g/mL)], pH [minimum coffee. „dark roast” (5,64),

maximum with lavender (5,82)], grade Brix [maximum in the aromatized specimen

with thyme (0,8%)], free acidity [maximum coffee „dark roast” (0,14 mg NaOH/g),

minimum with thyme (0,06 mg NaOH/g)], humidity [maximum coffee „dark

roast” (57,79%), minimum with mint (18,68%)] and sensory support with the help

of 15 respondents. From a sensory point of view, the mint mixture is ranked 1st

(17.6 points), even if the physical-chemical analysis classifies it as average. It can

be argued that for the introduction of new products or product improvement it is

recommended to study in detail the raw materials, the auxiliary raw materials, the

influence induced by the operations performed (special thermal and mass transfer),

on the cultivation-harvest processing- compared to sensory analysis.


132

P106

Sedimentation. Case study

S. G. Șandru, P. B. Rădoi*, A. Rinovetz




The physical separation lipid by gravity and / or centrifugal sedimentation is not

new, it is continuously optimized by the scientific understanding of thermo-

physical and mechanical processes of transport property and the development of

new equipment. In general terms, the separation by physical principles described

the fractionation crystallization processes of saturated components in lipids

mixture, followed by the separation (sedimentation) of liquid phase (unsaturated),

without the intervention other chemicals compounds. Stricto sensu, sedimentation

is a procedure through which natural or already modified oils and fats are separated

into solid/liquid fractions structurally different, with new nutritional and

technological functions. In practice, are two methods accessed by physical

separation: gravity (winterization) and centrifugal. No matter, the fractionation

technique following two steps: 1 - the saturated crystallization by melt according

on the time and temperature; 2 - settling solids out of liquid mass. An important

factor that should be known is the critical diameter and flow field (Stokes, Allen,

Newton), based on the comparative values of the Reynolds and Archimedes criteria,

for which sedimentation rates are determined where the solid (stearin), would be

optimally separated from the liquid mass (olein). The main technical and economic

issues have been assessed in order to lead to favorable conclusions or not,

separation method at different temperatures, based on a specialized selectively

study, and finally developing mass balance, the sizing a centrifuge on a

technological flow chart proposed, including references to the latest research

findings. The study allowed synthesis of new findings and developing new ideas

within employing engineering project in the area of engineering concerns.


133

P107

Fractionation in natural oil production tehnology

Andreea Loredana Popescu, P. B. Rădoi, A. Rinovetz*




The approach from “the natural” perspective of food contributes to providing

qualitative food products which satisfy the requests of the living cell homeostasis.

In this area are being framed the vegetable oils, that can be at a certain point of

their existence, raw material , as well as finite product; important sources of

essential fat acids, that through various ways of separation which form the

“skeleton” of the technologies of oil industry (cold pressing, extracting) are

brought to an easily assimilated form by the human body. In the last years, the

vegetable oils industry became highly attractive through the development of the

newest technologies and/or through the rediscovery of the minimum processing

technologies (environmently friendly, green technologies) through which some

more “humane” products are obtained, easily assimilated by the human body and

with increased biological activity potential. The consumer, through these

information, is heading towards the consumption of vegetable oils resulted from

cold pressing, persuaded by the beneficial aspects generated by the unsaturated

compounds and especially of those polyunsaturated, resulted without the

intervention of the chemical compounds. This constitutes an important element that

characterises nutritional, structural, censorial and functional performances of a

food. The access of these “green” technologies (cold pressing) even if the

extraction efficiency are poorer (absent from the technological flux of implication

of exhaustive chemical reactions, that have high energy consumption and that emit

effluents into the environment), but through the beneficial nature of the obtained

products, contributes to the higher and higher consumption. Also the resulted

material has applications and diverse uses (pharmacy, cosmetics, medicine, food

supplements etc.)

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BOOK OF ABSTRACTS studentesc... · Denisa-Andreea Nicoară-Martinconi, Diana Moigradean, Mariana-Atena Poiana Faculty of Food Engineering, Banat's University of Agricultural Sciences