Proprietăți fizico-chimice a făinii de topinambur (Helianthus Tuberosus)
2016
Gîncu, Ecaterina | Chirsanova (Calcatiniuc), Aurica | Popa, Ion | Calcatiniuc, Dumitru
Alimentation is one of the most important factors to protect and promote health. Diabetes is a chronic disease characterized by insufficient secretion and deliver of insulin by tissues. Analysis of scientific literature establishes that topinambour is a valuable raw material for diabetics because it contains much nutritive substances for diabetics. Topinambour contain much quantity of dry matter (up to 20%), from which insulin quantity is up to 80%. Insulin is a polysaccharide hydrolysis which results with harmless sugar for diabetics, named fructose. To realize research purpose were used native tubers, 2015-2016 crop years. Its quality was verified in compliance with normative-technical documents. In this research were study organoleptic quality indexes like: exterior and inner section appearance, smell and taste. Also, were tested physic-chemical indexes like: humidity, dry matter content, mass fraction of metallic impurities, mass fraction of mineral impurities, water retention capacity, that state quantity and quality of topinambour flour.
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Издатель Technical University of Moldova
Эту запись предоставил Technical University of Moldova