Sunflower Halva with Addition of Hemp Protein Powder I. Determination of Protein Content

The aim of the paper was to obtain a new confectionery product, with added hemp protein powder, the protein content of the final product being determined. Hemp protein powder was added in order to improve oil quality, fatty acid profile (ω-3, ω-6 addition) and to increase the protein content. Protein content is not a current determination in the manufacturing process of traditional halva; in this paper the protein content of traditional sunflower halva and of the one improved with hemp protein powder was determined by Kjeldahl method. The determination allowed a better understanding regarding protein content of both types of halva

New Trend on Halva Production: Dietetic Halva and Nougat. Production Technology and Compositions

In the last years sugar free confectionery market had grown steadily. This types of products are primarily addressed to diabetics and dieters, but the main driving factor of their growth is the increase of the obese population who raised concern about their health. Halva is known as a high caloric product with its nutritional energy higher than 500 kcal/100g, the demand of a sugar free version for this confectionery products group being those a current need. This work aimed to develop new products - dietetic halva and nougat, their production technology and compositions being in detail described. A new trend on halva production was established by developing a dietetic halva and nougat. The problem which is solved by the current work is to assure a proper technology in order to obtain a dietetic halva similar in taste and texture with the conventional one

A COMPREHENSIVE REVIEW ABOUT THERAPEUTIC QUALITIES OF ESSENTIAL OIL LEMON BALM (MELISSA OFFICINALIS L.)

In the context of the momentary market of natural products, a growth in theconsumer request of natural products can be observed, especially regarding thetherapeutic products. Previous research has emphasized the utility of bio-activecompounds present in the essential Lemon Balm (Melissa officinalis L.) oil, and thepositive effects it has over health. The following mini-review attempts to present thebenefits of using essential therapeutic Lemon Balm (Melissa officinalis L.) oil overhuman body health

Characterization of Confectionery Spreadable Creams Based on Roasted Sunflower Kernels and Cocoa or Carob Powder

CSpreadable creams are solid-oil suspensions, a mix of fats represents the oil phase, the dispersed phase consisting usually of sugar, cocoa powder, milled and roasted nuts, dried milk and whey. For improving the viscosity of the final product emulsifiers are used, most common being lecithin and mono and diglycerides. The present paper refers to a spreadable confectionery product group, creamy, proper to be eaten as it is, as well as spread on a bread slice or as a filling for cookies or chocolate cream. According to this work, the following ingredients were used: roasted sunflower kernels, sugar, palm oil, cocoa or carob powder and lecithin. The obtained product can be consumed also by persons who suffer from allergies, due the fact that sunflower seeds were replacing the peanuts or almond, the ingredients known as allergens and which are usually used in the technological process of obtaining these creams. The purpose of this study was to characterize the obtaining confectionery spreadable creams based on sunflower kernels, cocoa or carob powder. It was determined the chemical composition of the prototypes obtained, a spreadable cream having no cocoa or carob, one with cocoa and one with carob powder. The antioxidant capacity and total phenolic content of the obtained samples were also assessed

Evaluation of Physical-Chemical Indexes, Sugars, Pigments and Phenolic Compounds of Fruits from Three Apple Varieties at the End of Storage Period

Apples are the most cultivated and consumed fruits in the world. They not only taste great, but there are also rich sources of monosaccharides, pigments, fibers, functional compounds such as polyphenols which are well-known for their antioxidant action. Due to the high level of apples consumption, it is important to monitor and know the detailed chemical composition of this fruits on the market shelf. The aim of this paper was to study the detailed chemical composition of apples from three varieties. Samples from three varieties (Ionathan, Golden Delicious and Starkrimson) were taken from the Romanian market. Individual sugars composition was performed by HPLC, total polyphenols content by Folin Ciocalteu method, antioxidant capacity by using the DPPH test, while pigments were analysed by spectrophotometric specific methods and the total starch content measured by a polarimetric method. Water content, acidity, total soluble solids and pH were also monitored through specific methods. There were found differences between varieties particularly in relation to the polyphenols content, carotenoids and chlorophyll. Regarding the individual sugars composition, fructose and glucose were predominant followed by sucrose for all samples. Values of starch, moisture, acidity, total soluble solids and the pH were according to other apple varieties found in literature. These results provide important information regarding the chemical composition of apple varieties from Romanian market, for both human direct consumption and industrial processing.Â

FLAX SEED OIL CHARACTERISTICS AS AFFECTED BY STRUCTURING OR BY ADDITION OF DRIED SATUREJA HORTENSIS L.

This paper presents a preliminary study focusing on flax seed oil characteristics as affected by structuring or by addition of dried Satureja hortensis L. Flax seed oil, summer savory enriched flax seed oil and flax seed oil oleogel were included in a short storage test at room temperature, peroxide values being monitored. The spreadability of the flax seed oleogel as compared to a standard commercial available breakfast spread was performed in order to assess the feasibility of a new potential product based on gelled flax seed oil. This preliminary study shows that both methods used proved an increased stability, further extensive studies being design in our lab for structuring optimization and demonstrating their mechanisms of action

VOLATILE OILS FROM PEPPERMINT, BASIL, ROSEMARY AND GINGER – EXTRACTION AND APPLICABILITY IN A NEW DRESSING COMPOSITION

Four varieties of a salad dressing containing lemon and parsley as main ingredients were formulated with the aim of developing functional food products, with good sensorial acceptability, ready for consumers use. The dressing consumption may bring benefits on the overall health of the consumers, due to its antioxidant, anti-inflammatory, digestive and anti-carcinogenic capacity, derived from the product enrichment with one of the essential oils of peppermint, basil, rosemary and ginger. The dressings were analysed in terms of pH, acidity, vitamin C content, mineral composition, antioxidant capacity and total polyphenolic content. The sensorial analysis of the dressing products revealed overall acceptability of the products

Textural and sensorial characterization of a new oat based product

Oat it is known as a cereal which provides numerous health benefits due to its composition. Likewise, hemp, flax and olive oils are rich in compounds required for the wellness maintenance and in prevention and treatment of various diseases. Thanks to advances of last decades in the food industry, it can be said that the rheological measurements have become indispensable in order to obtain a quality product. The aim of this work was to develop and optimize a technology for obtaining  unfermented dough, respectively, to obtain oat based unleavened bread. The characterization of the final product from a sensorial point of view was performed, analysis very important for assessing the consumers acceptance. In the meantime the texture properties of all samples were instrumentally determined. Textural profile showed that samples containing higher percent of oil content had a lower hardness than those with reduced percent of oil. The most appreciated unleavened oat bread was dried at 150˚C and had a low content of oil

Comparison of Sunflower Halva Products from Romanian Market

Halva is a traditional confection, consists of tahini (sesame paste), cooked sugar and soapwort root extract. Sunflower halva is made of sunflower seeds tahini, instead of sesame. In this study fat, sugar and moisture content of sunflower halva products from Romanian market were compared. Sunflower halva samples from three different producers (A, B, C) were purchased from the market. From the producer C two different batches were analyzed (C1 and C2). Researches shows a total fat content between 37.17-43.95%, total sugars within 20.40-34.40% and moisture content ranged between 2.74-3.84%. Differences between products from different sources may be due different technologies, recipes and raw materials use