Sensorial evaluation of new developed biscuits enriched with organic apple and basil powders: preliminary study

Abstract The purpose of the study is to harness ingredients obtained from organic farming, in order to develop a new type of biscuits. Based on the original recipe, these were obtained from seeds and hemp flour and enriched with lyophilized organic apple (pieces and powder) and lyophilized organic basil powder. The organic powders were realized in the framework of the SusOrgPlus project at the Research Centre for Studies of Food Quality and Agricultural Products, and biscuits were obtained in the Bakery Pilot Station, both of University of Agronomic Sciences and Veterinary Medicine of Bucharest. The consumer acceptance testing was performed on 33 consumers and consists of the evaluation of general appearance, colour, taste, aroma, and consistency (Hedonic 5-point scale). The obtained results showed that the new biscuits enriched with lyophilized apple and basil powders were easily accepted by the consumers

The Effect of Protein Derivatives and Starch Addition on Some Quality Characteristics of Beef Emulsions and Gels

Starch and plant or animal proteins represent a rich source that can be used for fortifying meat products. The present study aimed to analyze how the different additives used (soy protein isolate, chickpea flour, lupine concentrate, sodium caseinate and starch, in 2% concentration) influence the rheological properties of beef emulsions and gels, cooking losses and the texture of the finished products. Rheological parameters G’ (storage modulus), G* (complex modulus) and Delta angle were determined by increasing the temperature from 5 to 70 °C, with a rate of 1 °C/min. The study highlighted that the addition of vegetable proteins (soy, chickpeas and lupine) improved strength of meat gels (G’ > 1057.8 Pa), while the addition of sodium caseinate and starch reduced the consistency of the gel network structure (G’ < 1057.8 Pa). All additions led to a decrease in heat treatment losses (a reduction of maximum 62% of cooking loss, from 11.89% for control to 4.54% in case of samples with added starch) and the hardness of heat-treated products. The maximum reduction of hardness was observed for samples with added starch, from 2.83 kgf to 1.08 kgf

PUMPKIN USED IN OBTAINING GLUTEN FREE BAKERY PRODUCTS

The incidence of metabolic diseases among the active population has an upward trend, which requires the diversification of the assortment range of gluten free products. The developed an innovative technology for obtaining gluten-free products with organic pumpkin pulp meets the required of a consumers segment, with gluten intolerance. Pumpkin is an ingredient used in Romanian gastronomy, and not only, in certain periods of the year, respectively in the winter season, and for this reason we recommendation integration in products with added value and functional role. Pumpkin is a vegetable rich in β-carotene, carbohydrates, dietary fiber, etc., with special sensory properties agreed by the Romanian consumers, with a low caloric content. We also aim to present the different technology and formula that are currently used to obtain foods product with pumpkin and the importance for health and diet

Organic grissini with organic dill powders – innovative products

Abstract The dill (Anethum graveolens L.) is an annual herbaceous plant, which has spread widely in Romanian cuisine and is used entirely: leaves, stem, and seeds. It contains active substances with multiple beneficial properties for human health. The aim of this study was to develop new type of grissini, enriched with powder organic dill obtained from leaves and stems. The organic powders were realized in the framework of SusOrgPlus project in the Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest. Grissini’s with different percentage of leaf powder organic dill and stem powder organic dill were designed and evaluated in a consumer acceptance test, where the aroma, color, flavor and appearance of the attributes were evaluated. The most valuable products with the highest acceptance scores were selected, further analyzed in an accelerated stability study at different temperatures. The new developed food product enriched with powder from organic stem dill is a healthy alternative snack, with the potential to raise awareness and encourage the consumption of organic products

Antibiotic Use in Livestock and Residues in Food&mdash;A Public Health Threat: A Review

The usage of antibiotics has been, and remains, a topic of utmost importance; on the one hand, for animal breeders, and on the other hand, for food safety. Although many countries have established strict rules for using antibiotics in animal husbandry for the food industry, their misuse and irregularities in compliance with withdrawal periods are still identified. In addition to animal-origin foods that may cause antibiotic residue problems, more and more non-animal-origin foods with this type of non-compliance are identified. In this context, we aim to summarize the available information regarding the presence of antibiotic residues in food products, obtained in various parts of the world, as well as the impact of consumption of food with antibiotic residues on consumer health. We also aim to present the methods of analysis that are currently used to determine antibiotic residues in food, as well as methods that are characterized by the speed of obtaining results or by the possibility of identifying very small amounts of residues