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Quality assessment of the toffee with sweeteners and dye from walnut septum or kernel’s pellicle
2023
Bantea-Zagareanu, Valentina | Sandu, Iuliana | Baerle, Alexei | Tatarov, Pavel
Reduction of “bad” carbohydrates in sweets is a complex issue, because carbohydrates provide important sensory, physical and textural properties of food. This research illustrated the possible use of the colorant Brown 7 (0.6...1.0%) in combination with sucralose and isomalt for alerting the functional quality of toffee candies. Sensory and physicochemical properties, microbiological indicators and color parameters were analyzed for four samples of toffee. The combination of sweetener with anti-crystallizer and Brown 7 significantly improves the color of toffees. It was established by HPLC that during thermal processing the Casuarictin from Brown 7 transforms into Ellagic acid. These transformations lead to an increase in the intensity of the brown color in the toffee. The addition of Brown 7 contributes to the decrease of titratable acidity from 0.28 ± 0.08 in the control to 0.21 ± 0.06 degrees of acidity in the sample which contain 1.0% dye. The chromatic parameters L*, a*, b* of the toffee sample with 0.6% Brown 7 content are the closest to the classic toffee parameters. Use of colorant in combination with sweetener illustrates a potential synergy of sensorial properties. This help to increase the intake of natural bioactive compounds and to decrease carbohydrates in sweets, promising health benefits.
Show more [+] Less [-]Effects of defatted walnut meal as a potential ingredient in bread: physicochemical, rheological, functional and sensory properties
2023
Bantea-Zagareanu, Valentina
Potential functional ingredients, resulting after partial oil extraction by cold pressing, present a promising direction with perspective for the nutritional improvement of traditional bakery products and may enhance their health-promoting properties. The current study sought to determine the effect of wheat flour substitution with walnut (Juglans regia L.) meal by 0, 2, 4, and 6% of the total amount. The influence of partially defatted walnut meal (BWF) incorporation on dough physicochemical, and rheological properties, as well as the final sensory properties of the bread was investigated. Mixolab test results indicated an increase in dough development time and stability, a reduction of hydration capacity, free water content, enzymatic activity as well as a reduction of the shelf life of the enriched bread. Physical and sensory analyses showed that substitution of wheat flour with partially defatted walnut meal below 6% (on a flour basis) in bread manufacturing recipes yielded products with an enhanced porosity (72.2 to 74.5%), titratable acidity (1.4 to 2.3 degrees), freshness (2.0 to 7.8%) and polyphenol content (0.09 to 2.20 μg GAE/100 g product). All samples show specific positive characteristics, well defined, without defects, with a total acceptability of 4.54 - 4.88. The samples with 2% and 4% BWF show better quality indicators, therefore they can be recommended to consumers as products with high nutritional value.
Show more [+] Less [-]Evaluation of gluten contamination in gluten-free products in the Republic of Moldova
2022
Siminiuc, Rodica | Țurcanu, Dinu
Celiac disease (CD) is an autoimmune condition, triggered by gluten ingestion, which affects the small intestine, destroying the villi. It is considered that in recent years CD has undergone a real "metamorphosis" due to the constant increase in diagnosed cases. The only treatment available for BC is to stick to a gluten-free diet throughout your life. Adherence to a GFD requires strict elimination of gluten-containing products, as patients with CD are very sensitive to the toxic effect of gluten. The purpose of the research is to evaluate whether the products marketed on the territory of the Republic of Moldova, labeled as gluten-free products, are safe for people with celiac disease, from the perspective of their gluten content. The identification of gluten in GF products sold in supermarkets in the capital was done using the GlutenToxPro gluten detection kit for food, beverages, and work surfaces (AOAC-RI). Research has shown that both gluten-free products imported with the Crossed Grain logo and those just labeled gluten-free (both imported and local), pose no risk to people with gluten-related disorders: the gluten content of all samples was up to 20 ppm. Local, non-packaged GF products (developed and made available to consumers by the supermarkets concerned) pose an increased risk of contamination.
Show more [+] Less [-]Рhytораthоgеniс miсrоbiоtе оf sеа buсkthоrn аnd imрасt оn storage
2022
Sandulachi, Elisaveta | Netreba, Natalia | Macari, Artur | Sandu, Iuliana | Boestean, Olga | Dianu, Irina
Sеа buсkthоrn (Hiррорhае rhаmnоidеs L.) hаs соnsidеrаblе роtеntiаl fоr thе аgri-fооd, рhаrmасеutiсаl аnd соsmеtiс industriеs. This аrtiсlе рrеsеnts аn intеrnаtiоnаl аnd ехреrimеntаl rеsеаrсh соnduсtеd оn рlаntаtiоns in Dubаsаri distriсt, Роhrеbеа villаgе in thе Rерubliс оf Mоldоvа оf thе miсrоbiоtа whiсh is аblе tо аttасk sеа buсkthоrn рlаntаtiоns аnd rеduсе thе hаrvеst. This rеsеаrсh inсludеs сhаngеs in thе microbiota that is able to attack sea buckthorn plants to reduce the harvest and shelf life of the berries. Infоrmаtiоn оn роtеntiаl disеаsеs оf sеа buсkthоrn рlаntаtiоns, thе саusаtivе аgеnt аnd rесоmmеndаtiоns tо rеduсе this risk аrе inсludеd in thе аrtiсlе. Thе infоrmаtiоn рrеsеntеd is imроrtаnt fоr thе dеvеlорmеnt оf sеа buсkthоrn рlаnt сultivаtiоn strаtеgiеs аnd disеаsе mаnаgеmеnt аlsо fоr imрrоving thе quаlity аnd рrеsеrvаtiоn оf роst-hаrvеst fruit.
Show more [+] Less [-]Regarding the characteristics of the wind in northern region districts of the Republic of Moldova
2022
Mangos, Octavian | Rachier, Vasile | Sobor, Ion | Cazac, Vadim
The study is focused on three districts in the northern region of the Republic of Moldova - Briceni, Edinet and Ocnita. The maps were calculated and presented in terms of average annual wind speed and wind power density at a height of 100 m above ground level, wind rose and Weibull wind speed distribution. In the calculations performed for the three analyzed districts it was found that the average annual wind speed is between 6.84 and 7.35 m / s, and the wind power density - between 450 and 593 W / m2. The highest annual average speed equal to 7.35 m / s was identified in Ocnita district. At the same time, having the maps of the wind speed and the power density, the convenient locations for the construction of the wind farms can be selected. For each district involved in the study, a location with a pronounced wind potential was identified, recommended for the location of any wind farms.
Show more [+] Less [-]Perspectives for the use of biomass generated by some Miscanthus genotypes in the production of densified solid biofuels
2022
Daraduda, Nicolae | Marian, Grigore
Miscanthus is a Poaceae family perennial crop of C4 bioenergy characterized by the multilateral use potential, including the production of biofuels. The paper aimed to study the opportunity to use the biomass generated by two Miscanthus genotypes: Miscanthus × giganteus and Miscanthus sinensis in the production of densified solid biofuels. We quantified the biomass generated by crops that were 5 years old, harvested from both genotypes after the vegetation period, the year 2020. Samples were taken from the experimental lots of the Alexandru Ciubotaru National Botanical Garden (Institute) from the Republic of Moldova in autumn, immediately after the initial onset of senescence and in spring of the following year, before the start of the growing season. The results showed that the above-ground biomass generated by both Miscanthus genotypes harvested in spring had had significantly higher quality characteristics compared to the biomass harvested in autumn. Virtually all qualitative indices of the Miscanthus × giganteus biomass harvested in spring comply with the requirements of the ENPlus international standards for densified solid biofuels. The Miscanthus sinensis biomass, both, had lower indices than the Miscanthus × giganteus biomass from both qualitative and quantitative points of view and the former can be used as a filler in various mixtures of raw material for the production of solid biofuels.
Show more [+] Less [-]Spectral and chromatographic characterisation of the yellow food dye from safflower
2022
Savcenco, Alexandra
Recently, an increasingly trend of public concern for the food safety is observed. Use of additives in food industry growing steadily. Present study deals with separation and identification of compounds from Yellow Food Dye from Safflower (YFDS). Spectral and chromatographic characteristics of YFDS were obtained and discussed. Dry powders and solutions of YFDS were examined using Thin Layer Chromatography (TLC), UV-Vis spectroscopy and reversed-phase HPLC. TLC was carried out in three systems I (HCl 0.1 M), II (aqua 50%, ethanol 45%, citric acid 5%) and III (water, butan-1-ol, acetic acid). Spectral determinations in the range of 200 to 600 nm were carried out at various pH values. HPLC method was carried out by the gradient elution technique. Chromatographic method showed that it is impossible to separate and to identify the components of the YFDS by paper chromatography. UV-Vis Spectra demonstrated that the most successful interval for the practical use of YFDS is in the pH range of pH = 4...5, since in this range the coloration activity of dyes is maximal. HPLC method demonstrated that YFDS-compounds corresponds to the composition of dry Safflower petals, which confirms its high biological activity. Powdered yellow pigment from Safflower petals is containing natural chalcones and can be successfully used in the dairy producing.
Show more [+] Less [-]Biomass pretreatment as a key process in bioethanol productions: a review
2022
Oyegoke, Toyese | Tongshuwar, Geoffrey T. | Oguche, John E.
Solid wastes like lignocellulosic materials have proven to be of immense benefit to the production of bioethanol and have given a headway towards the deviation from the traditional use of fossil fuel which is has been a long-time primary source of fuel and energy globally. The transformation of lignocellulosic wastes into bioethanol is of importance to the environment. The recalcitrant nature of this substance, owing to the presence of lignin which serves as a deterrent, making it hard to access cellulose and hemicellulose, which are later converted to bioethanol, has raised much concern for researchers. Various strategies for feed preparation for overcoming this problem have been identified by researchers in the literature, including chemical, physical, and physiochemical approaches with enzymes. This review aims to bring together recent advances made by researchers in different pretreatment methods in optimizing the production of bioethanol. The advantages, disadvantages and the specific conditions for these pretreatment methods are also discussed in this review. Embedded in this review is also a report of the usage of some of these feed preparation strategies and the amount of bioethanol that was obtained by each process using different feedstock.
Show more [+] Less [-]A new concept regarding the selection of sewerage systems and natural treatment of municipal wastewaters
2023
Covaliov, Victor | Ungureanu, Dumitru | Duca, Gheorghe | Covaliova, Olga | Romanciuc, Lidia
The article contains a review of methods and procedures of the municipal wastewater treatment, with the discussion of their specifics. A new concept is proposed related to the selection of municipal sewerage and wastewater treatment systems, considering the local/decentralized, semicentralized or centralized systems, especially those suitable to rural and suburban localities, in dependence on the advantages and disadvantages of these systems and local specifics. The concept of phytofilters is proposed for the biological treatment of wastewater in small towns. This technology is simple, inexpensive and requires relatively little maintenance. Biological ponds in the Republic of Moldova have proven to be very suitable for advanced wastewater treatment, being a cheap and natural purification system with a good potential for implementation. When choosing a sewer system, priority must be given to its functionality and practical considerations.
Show more [+] Less [-]Bread rope spoilage development
2023
Rumeus, Iurie
Rope spoilage of bread is produced by bacteria belonging to Bacillus genus. Insufficient cleaning of the wheat before the milling operation contributes to obtaining flour with a high degree of contamination with these bacteria which produce thermoresistant endospores and further maintain their viability in the baking process. After baking, thermoresistant endospores can pass into the vegetative form and can multiply, causing spoilage of bread, which is manifested by the occurrence of an unpleasant odour, and the core of the bread becomes sticky. In this study, samples of bread from second-grade wheat flour were obtained. The kinetics of bacterial growth in the core of the thermostated bread at 37 °C for 84 hours was determined. It was found that immediately after baking the degree of contamination of the bread core was 1.28·104 cfu/g, and after 40 hours of thermostating the degree of contamination of the bread core increased by 2.85 logarithmic cycles, at this bread sample were observed the first signs of the rope spoilage (unpleasant odour). Thus, bread obtained from highly contaminated flour can contain a very large number of bacteria belonging to Bacillus genus, having no signs of rope spoilage, and thus the consumption of this bread may be dangerous to the consumer’s health.
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