Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour

In order to diversification of tagliatelle pasta and increasing segment of consumers it was intended to improvement of tagliatelle pasta quality by addition of red quinoa flour. The products obtained at Bakery Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca was the result of original recipe. To optimize the recipe were made four experimental variants, white flour and red quinoa flour is used in different proportions: Variant 1 - plain tagliatelle pasta (control sample) who used white flour WF) in 100%, Variant 2 consisting of 15% red quinoa flour (15 QF), Variant 3 consisting of 30 % red quinoa flour (30 QF) and Variant 4 consisting of 50 % red quinoa flour (50 RQF). The experimental variants was analyzed for physico-chemical: moisture content, protein content and acidity. The sensory attributes, were evaluated by using a 9-point Hedonic scale. Present study indicated that the variant 3 were most accepted by consumers

Physicochemical and Sensory Characteristics of Pretzel with Wheat Bran

It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health beneficial effect. In this context, partial substitution of wheat flour with wheat bran at levels of 3%, 5% and 10% was carried out to investigate physicochemical (moisture, ash, fiber and acidity)  and sensory properties of pretzel.  Sensory analyses included evaluation of overall appearance, colour, taste, aroma, consistence (9 point hedonic scale). The present study indicated that 10% added of wheat bran were accepted by consumers and have shown the potential of developing fibre-rich pretzels in order to increase the dietary fibre intake.It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health beneficial effect. In this context, partial substitution of wheat flour with wheat bran at levels of 3%, 5% and 10% was carried out to investigate physicochemical (moisture, ash, fiber and acidity)  and sensory properties of pretzel.  Sensory analyses included evaluation of overall appearance, colour, taste, aroma, consistence (9 point hedonic scale). The present study indicated that 10% added of wheat bran were accepted by consumers and have shown the potential of developing fibre-rich pretzels in order to increase the dietary fibre intak

Studies on Valorification of Hot Pepper Powder in the Technology of Jelly Candy Products

In order to diversification of jellies and increasing segment of consumers it was intended to valorification a raw material such as hot pepper powder. The products obtained at Sugar Confectionery Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca was the result of original recipe. Objective of the study was to investigate potential use of hot pepper powder in jelly candies, by phisico chemical analyses and general consumer's acceptance. Sensory analyses were conducted on two kinds of sweet jellies. The hot pepper powder were used at concentration of 0.5% and 1.0%.  Sensory analyses included evaluation of overall appearance, colour, taste, aroma, consistenc (5 point hedonic scale). Present study indicated that  0.5 % added of hot pepper powder were accepted by consumers