USE OF WALNUTS (JUGLANS REGIA L.) WASTE FROM PHYSICAL EXTRACTION OF OIL TO PRODUCE FLOUR AND SWEETS TITLE

The purpose of the research consists in enhancing the value of the secondary products of the seed oil industry, especially of the defatted walnut flour (Juglans regia L.). By adding it in the composition of sweets, the aim is to obtain a new product, with a balanced ensemble of nutritional substances – fats and carbohydrates. Also, it will be possible to enlarge the assortment of the confectionery products, which due to the low amount of carbohydrates, could be consumed by persons of all age, without the risk of sickening of diabetes. Physicochemical methods were used to determine humidity, amount of fats, acid value, peroxide value and amount of total ash as well as the defatted walnut flour’s quality, used in the production of sweets. The product was subjected to physico – chemical, microbiological and sensory analysis. Due to the amount of fats contained in defatted walnut flour, the peroxide value in the finite product was determined. The aim is to notice wether fats’ oxidation occurs during storage which results in the worsening of organoleptic characteristics of the product – taste and flavor. The results show microbiological stability of the product, absence of oxidation of fats contained in defatted walnut flour, confirmed by sensory analysis. No taste or flavor drawbacks of the product that could be caused by fats’ oxidation were identified

EFFECTS OF DEFATTED WALNUT MEAL AS A POTENTIAL INGREDIENT IN BREAD: PHYSICOCHEMICAL, RHEOLOGICAL, FUNCTIONAL AND SENSORY PROPERTIES

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

QUALITY ASSESSMENT OF THE TOFFEE WITH SWEETENERS AND DYE FROMWALNUT SEPTUM OR KERNEL’S PELLICLE

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 Brown7 (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 Brown7 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