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Apostol L.,UASVM Bucharest | Popa M.,UASVM Bucharest | Mustatea G.,National Institute of Research and Development for Food Bioresources IBA Bucharest
Romanian Biotechnological Letters | Year: 2015

Recently, the hemp seeds, a by-product of the manufacture of hemp fibers, became more and more interesting because of their composition. Cannabis sativa L., non-drug varieties and its seeds (hemp seeds), has an important functional potential, being a significant source of omega 3 and omega 6 (in an optimum ratio), fibers and amino acids (lysine, alanine, and arginine). Currently, hemp seeds have a niche market based particularly on functional food products and animal feed. In this study, partially defatted hemp seeds flour have been used for enrichment of wheat flour with functional ingredients, such as: bioactive carbohydrates (dietary fibers), bioactive proteins, unsaturated fatty acids and minerals. The analysis of the composition of partially defatted hemp seeds flour has been done in order to demonstrate their functionality in bakery products based especially on wheat flour. The objective of the present study was to investigate the physico-chemical and rheological properties of the samples of wheat flour enriched with different levels of defatted hemp seed (5%, 10%, 15% and 20%). Baking tests were performed in order to determine the optimal level of partially defatted hemp seeds flour to be added in bread. © 2015 University of Bucharest. Source


Culetu A.,University of Applied Sciences and Arts Western Switzerland | Culetu A.,National Institute of Research and Development for Food Bioresources IBA Bucharest | Heritier J.,University of Applied Sciences and Arts Western Switzerland | Andlauer W.,University of Applied Sciences and Arts Western Switzerland
International Journal of Food Science and Technology | Year: 2015

Nowadays, consumers appreciate the positive properties of decaffeinated tea for their well-being. During decaffeination process, a very fine tea dust powder is obtained as by-product, which contains the same quantity of bioactives as decaffeinated tea: the antioxidant polyphenols and the amino acid theanine. The aim was to add value to theanine gained from black tea powder dust and to develop theanine-enriched bread. A theanine containing powder was obtained by column separation of decaffeinated tea dust extract and spray-drying using carrier supports. This powder contains also the very polar compounds from decaffeinated tea such as amino acids, sugars and minerals. Breads with 110, 220 and 330 ppm of theanine, respectively, were prepared with the theanine powder. Physical properties, theanine and total polyphenolic content in bread were analysed. Bread and other bakery food serve as good products to add value to bioactive tea dust ingredients. © 2014 Institute of Food Science and Technology. Source


Duta D.E.,National Institute of Research and Development for Food Bioresources IBA Bucharest | Culetu A.,National Institute of Research and Development for Food Bioresources IBA Bucharest
Journal of Food Engineering | Year: 2015

Abstract Oat bran (OB) is a high fibre source with human health benefits. Gluten-free cookies were prepared by incorporation of OB (0%, 30%, 50%, 70% and 100%) into oat flour (OF). Dough rheology for OF/OB mixtures indicated no change in starch gelatinization and retrogradation between 30% and 70% OB when compared with OF. OB incorporation increased protein weakening and decreased the stability of gelatinized starch. Cookies were evaluated based on thermal properties and the enthalpy decreased by 60%. SEM revealed differences in internal structure of the cookies and e-nose technique provided a good discrimination of cookies based on the overall flavour. The highest β-glucan content (4.37% dm) was achieved in the 100% OB cookies with an overall acceptability of 5.6. Incorporation of OB provided darker samples and cookies become more brittle (hardness was reduced to 18.33 N). Results showed that OB can be used to enhance the nutritional properties of gluten-free oat cookies. © 2015 Elsevier Ltd. All rights reserved. Source


Mihociu T.,National Institute of Research and Development for Food Bioresources IBA Bucharest | Belc N.,National Institute of Research and Development for Food Bioresources IBA Bucharest | Iorga E.,National Institute of Research and Development for Food Bioresources IBA Bucharest | Rusu L.,National Institute of Research and Development for Food Bioresources IBA Bucharest | Metaxa I.,University of Jos
AACL Bioflux | Year: 2010

A rapid expansion in world aquaculture has taken place in recent years due to its highest potential to answer to the consumers demands on healthy food products. The application of biosecurity in aquaculture production systems and the safety of fish and fish products, in the context of climate changes, requires investigations of the production systems and solutions for processing and preservation technologies of fish products. PCR methods will be developed using the procedure of genes fragments amplification for Clostridium botulinum van Ermengem, 1896 species producing toxins A, B, E and F from isolates of C. botulinum using extract broth TGPY (culture medium used for proteolytic strains) and TPGYT (culture medium used for non-proteolytic strains of C. botulinum). The results will contribute to the integral development of food safety management and the quality of fish on the fish chain focused on the Cyprinidae for humans consumption. Source


Culetu A.,National Institute of Research and Development for Food Bioresources IBA Bucharest | Manolache F.A.,National Institute of Research and Development for Food Bioresources IBA Bucharest | Duta D.E.,National Institute of Research and Development for Food Bioresources IBA Bucharest
Journal of Texture Studies | Year: 2014

The present study is an exploratory research conducted with the aim of identifying correlations between physicochemical characteristics, textural parameters (firmness, cohesiveness, adhesiveness and chewiness) and sensory attributes evaluated by trained panel and consumers. A qualitative study was conducted on eight sugar-free traditional plum jam samples differing in plum species, geographical area and processing technique. Good correlation was found between the physicochemical indices and sensory attributes as well as between texture parameters and sensory scores. The electronic nose system was used as a valuable tool for discriminating the samples. The most preferred sample (overall acceptability of 7.07 on a scale from 1 to 9) was a certified traditional product obtained from the household, boiled in a pot on direct fire. It had a good taste, a moderate degree of sweetness, a very dark color, a moderate degree of sourness, a good balance of sweet and sour, a very hard consistency and a persistent flavor after eating. Practical Applications: This study aimed to find correlations between the physicochemical-textural-sensory characteristics of sugar-free plum jams. This may be helpful for the industry to understand the consumers' preferences, to manufacture traditional food products and to control the quality. © 2013 Wiley Periodicals, Inc. Source

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