Identification of biogenig amine in salad dressings

The presence of biogenic amine in food represents a quality indicator of acceptability. The intake of foods containing biogenic amines can present a health hazard through the direct toxic effect of these compounds. The biogenic amine contents in four samples of sauce used for salad enrichment were determined using HPLC. From the sampled fresh open after purchase, just two were identified with traces of biogenic amines. Of the nine biogenic amines under study, six of them were identified after 7 days after -sauces were open and stored in refrigeration: putrescine (1%), spermidine (1%), spermine (1%), tryamine (4%), phenylethylamine (72%) and histamine (21%). The total content for the identified amine in each sauce was 150.45 mg/g with a range from 2.55 mg/g to 112.75 mg/g. After 14 days in three sauces was identified one type of biogenic amine namely: putrescine, spennidine and phenylethylamine

Evaluarea fizico-chimică a calităţii iaurturilor cu piersici pentru copii

Nutritional research has mentioned that fortification of food by using natural resources is one of the best ways to improve the total nutrient intake of foods with minimal side effects. One of the product categories that can be enriched is fermented products, especially yoghurts. A special category is those for children. In this study the physico-chemical characteristics of four types of yogurts were evaluated. Following the color evaluation, the total colordifference (TCD) increased with the increase in the peach purée concentration, and the values varied between 7.2 and 19. Total acidity values are between 118.75 and 150 ° T, respectively 3.85 and 4.17 pH units. The sodium chloride concentration values were between 0.14 and 0.2 g NaCl/100 g. For fat content the determinate values were lower than those declared (3.2%; 2.7% and 0.8%). Rheological measurements performed showed that all samples behave like a yogurt

Sucuri comerciale la tetra pack - evaluarea parametrilor de calitate

The present study was conducted to investigate the physico-chemical parameters (titratable acidity, total soluble solids, antioxidant capacity and total phenolic compounds) of six different types of commercial Tetra Pack juices. The total phenolic content was measured byFolin-Ciocalteu reagent assay.Antioxidant activity determination was performed by the spectrophotometric method with the DPPH reagent (2,2-diphenyl-1-picrylhydrazyl). Results of the physico-chemical properties obtained show the following range of values for acidity (1.46-2.76 g/L malic acid), total solids (9.17-12.00 °Bx). The highest total phenolic content was 1.138 mg GAE/100g and the lowest 0.003 mg GAE/100g. It was shown that the content of total antioxidant activity in juices varied between 0.639 and 1.554

Physico-chemical and antioxidant properties of two medicinal wild plants grown in Moldova region

The major objective of this study is to report physico-chemical (moisture, ash, protein, total phenolic compounds and ascorbic acid) and the antioxidant properties of methanol extracts of nettle (Urtica dioica L.) and typical romaine spice "leurda" (Allium ursinum, wild garlic) fresh and dried. The antioxidant properties of methanol extract of medicinal herbs were evaluated using free radical scavenging test. The phenols were extracted from the medicinal plants with methanol solvent and were quantified by the Folin-Ciocalteu method. The ascorbic acid content varied between 77.94 mg/100g in the fresh Urtica dioica L. and 39.55 from fresh Allium ursinum. The results showed that the total phenolic compounds in all medicinal plants decreased along processing. These results suggest that the medicinal plants sample extract with highest polyphenolic content will indicates the possibility of using them  as ingredients in functional foods

Effect of Hemp Seed Oil Addition on the Rheological Properties of Dough and Bread

The aim of the study was to determine the influence of hemp seed oil on the rheological properties of the dough and the properties of white and black wheat flour bread. In this work, the dough was obtained from wheat flour types 550, 650, and 1350 to which hemp seed oil was added in percentages ranging from 0–15% (flour-based). The empirical and fundamental rheological properties of the dough were characterization using an alveograph test and a rotational rheometer. The rheological properties determined by the alveograph test indicated a correlation between the dough extensibility index and the bread volume. The obtained results led to the conclusion that the addition of oil in the dough, at a maximum percentage of 15%, modifies rheological properties by decreasing the modulus of viscosity and elasticity. Textural properties were used to determine hardness, springiness, cohesiveness, and adhesiveness. The hardness and softness of the bread decreased as the percentage of added oil increased and the elasticity of the bread samples increased with the addition of more oil. Supplementing bread with oil has led to improved textural features and sensory scores. Generally, the best quality was obtained at the optimum usage level of 5–10% hemp oil

Rheological, Textural, and Sensorial Characterization of Walnut Butter

The rheological properties of six formulated walnut semi-solid pastes with 0.5, 1.5, and 2.0% w/w xanthan gum, maple syrup, and Jerusalem artichoke powder were characterized using the Mars 40 rheometer (Thermo Haake, Karlsruhe, Germany). The butter samples’ textural behavior and color parameters (CIE L*, a*, and b*) were analyzed. Sensory evaluation and consumer acceptance were also analyzed. Walnut kernels were roasted at an optimized temperature (120 °C) and time (30 min) and subsequently made into walnut butter (WB). Maple syrup has an appreciable influence on the rheological properties of walnut butter. The prepared butter exhibited non-Newtonian shear thinning behavior and showed excellent stability. The results showed that sample S3 (3% maple syrup and 2% xanthan gum) had a bright color with the highest L* values (47.31 ± 0.32), the lowest a* values (2.72 ± 0.04) and the highest b* values (20.54 ± 0.08). In comparison, sample S6 (5% Jerusalem artichoke powder and 2.0% xanthan gum) had a darker color, with the following mean values obtained: 44.67 ± 0.05 for L*, 6.70 ± 0.09 for a* and 18.34 ± 0.07 for b*. The addition of maple syrup even in combination with xanthan gum (2%) S3 to the walnut butter led to a decrease in the viscosity of the butter samples. The hardness and firmness of the walnut butter samples were affected by the type of sweetener used; thus, the nut butter with xanthan gum and Jerusalem artichoke powder had significantly higher hardness values than the samples with added maple syrup. Therefore, based on consumer preferences, we obtained new formulations of walnut butter with a high sensory quality, suitable for those with allergies to peanut butter

IMPACT OF ADULTERATION WITH GLUCOSE, FRUCTOSE AND HYDROLYSED INULIN SYRUP ON HONEY PHYSICO-CHEMICAL PROPERTIES

The aim of this study is to evaluate the influence of the adulteration with glucose, fructose, hydrolysed inulin syrup on honey physico-chemical properties (pH, aw, electrical conductivity (EC), water activity and colour parameters (L*, a*, b*, chroma)) of three honey samples of different botanical origins (acacia, tilia and polyfloral). The honeys were adulterated in different percentages (10%, 20%, 30%, 40% and 50% respectively) with glucose, fructose and hydrolysed inulin syrup. The moisture content of all the three samples did not exceed the maximum allowable level of 20% established by the European Commission. The physico-chemical parameters (pH, aw, electrical conductivity (EC), water activity and colour parameters (L*, a*, b*, chroma)) of the analysed honeys are in agreement with other studies reported in the international scientific literature. The physico-chemical parameters prediction, in function of the botanical origin, adulteration agent and adulteration agent percentage have been made using the analysis of variance (ANOVA). According to the ANOVA it was observed that in the case of L*, pH and electrical conductivity (EC) there is a good correlation (R2>0.90) between the parameters and the botanical origin, adulteration agent and adulteration agent percentages

ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF GRAPE SEEDS AND PEELS FROM ROMANIAN VARIETIES

Grape seeds and peels are valuable by-products from wine production industry that can be valorized in food production. Both grape seeds and peels have a great amount of antioxidants and polyphenolic compounds. The aim of this study was to investigate the total phenolic content of red and white grape seeds and peels and to establish the optimal solvent concentration for highest extraction yield. For this purpose, Folin Ciocâlteu method was used to achieve the phenols content and the antioxidant activity was estimated using 2,2 – diphenyl-1-1picrylhydrazyl (DPPH) reagent. The total phenolic content ranged from 81.13 mg GAE/g for red peels, 93.47 mg GAE/g for white peels, to 128.47 mg GAE/g for red seeds and 164.70 mg GAE/g for white seeds. The One-Way ANOVA method was used to see if there are differences between the antioxidant activities depending on the solvent concentration. The results showed that the methanol concentration significantly (p < 0.05) influences the antioxidants extraction. The inhibition percent IC50 ranged from 0,24 to 4,37 μg/mL for white peels, from 3,12 to 6,29 μg/mL for red peels, from 5,53 to 5,90 μg/mL for white seeds and from 4,59 to 6,14 μg/mL for red seeds. This study highlighted the possibility to use grape seeds and peels as food ingredients or natural antioxidant to extend the shelf life of food, especial of lipids and lipid-containing foods because of their high antioxidant activity and total phenolic content

Plant-Based Milks: Alternatives to the Manufacture and Characterization of Ice Cream

This study investigated the potential use of dietary fibers (psyllium and pectin fibers added in different proportions of 0–10%) to improve the rheological, textural, and sensory characteristics of vegetable ice cream using vegetable milk (almond and hemp milk). Hemp milk was obtained from the peeled seeds of the industrial hemp plant, which includes varieties of Cannabis sativa, which have a low content of the psychotropic substance tetrahydrocannabinol (THC) and are grown for food. The rheological characteristics of the mix and ice cream were determined by using the Haake Mars rheometer. Compared with the control sample, the viscosities of the mix in all samples analyzed were enhanced with the addition of dietary fibers, due to the occurrence of interactions and stabilizations. The viscoelastic modules G′ G″ were determined on ice cream samples at a temperature of −10 °C. The elastic and viscous modulus showed high values with the increase of the addition of 6% dietary fibers. The textural characteristics were assessed by the shear strength of a layer of ice cream at a temperature of −4 °C. Hardness, firmness, and adhesiveness were influenced by the size of their ice crystals, the fat content, and the percentage of dietary fibers added. The sensory analysis of the ice cream showed higher overall scores for the almond milk ice cream, because the sweet taste was appreciated with a maximum score, while the hemp milk ice cream was evaluated for flavor and taste

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% and 20%) of germinated lupine flour were used, and the influence of its addition in wheat flour was analyzed. On empirical dough rheological properties, GLF addition in wheat flour has the effect of decreasing the water absorption capacity, dough consistency, baking strength, extensibility, tolerance for mixing and of increasing total gas production and falling number value. On fundamental dough rheological properties, GLF addition in wheat flour increased the tan &delta; and decreased the G&prime; and G&Prime; modules with the increased dough temperature. The microscopic distribution of starch and gluten in the dough system was changed by GLF addition in wheat flour by an increase of the protein area and a decrease of the starch one. Regarding the bread characteristics, the GLF addition improved the specific volume, porosity and elasticity up to 15% GLF addition in wheat flour and decreased the textural properties gumminess and resilience. Regarding the color parameters of the bread, the GLF addition in the dough recipe had a darkening effect on the crumb and bread crust. The sensory data show that the bread samples up to 15% GLF addition in wheat flour were better appreciated than the control sample. According to our data, it is recommended to use a maximum level of 15% of the addition of germinated lupine flour in the dough recipe for making white wheat bread