2 research outputs found
Acidic dairy products-evalution sensory
This paper presents a model approach of the author for evaluating the quality level of the acid dairy products. In the
situation where most dairy products are now seen only through the view of the chemist analyst, the paper presents in
figures the comptetent consumer opinin by means of standards of the sensory analysis. Following an evaluation sensory
testing, panelists selected products with the best features, highlighting by scores the correspondence between the
theoretical and factual issues related especially to the aroma of a dairy product
Determination of Acrylamide in Selected Foods from the Romanian Market
Several processed food products may contain toxic compounds considered risk factors for human health. Known for its possible carcinogenic effects, acrylamide is an organic compound periodically analyzed by the entities responsible for consumer safety. Knowing the acrylamide content of food offers the possibility of implementing corrective measures when needed, targeted at lowering its level. The aim of the paper was to screen for the presence of acrylamide in four products consumed almost daily in Romania and calculate acrylamide exposure by consuming one serving. Expressed in µg/kg coffee has the highest average acrylamide content (199), followed by potato chips (134), pretzels (120), and bread (14). Results regarding the acrylamide content in one serving showed the highest levels of acrylamide in pretzels (10.20 µg/serving), followed by potato chips (4.00 µg/serving), coffee (2.20 µg/cup), and bread (0.40 µg/slice). The calculation of the acrylamide content for one serving of the studied products will facilitate the following studies on the dietary acrylamide intake of the Romanian population, studies which, to our knowledge, have not been performed so far