Yazar "Marc, Romina Alina" seçeneğine göre listele

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    The study of the quality parameters of the tortilla chips products formulated from mixtures of corn flour and legumes
    (2023) Buzgau, Giorgiana; Marc, Romina Alina; Mure?an, Crina Carmen; F?rca?, Anca; Socacı, Sonia Ancuta; Mure?an, Andru?a; Muste, Sevasti?a
    Current study was designed to evaluate chemical composition and quality characteristics of tortilla chips made from corn flour with chickpea flour and red lentil flour in 20%, 50%, 80%, and 100%. The results suggested that moisture, and fat contents and acidity values increased with increasing levels of chickpea and lentil flour. However peroxide value increased with increasing levels of chickpea flour and decreased with increasing levels of lentil flour. Most studies that were carried out on tortilla chips made from corn flour and chickpeas revealed the presence of an unsaturated fatty acid content of up to 90%. Between 17.8 g of unsaturated fatty acids were present in each serving of tortilla chips loaded with chickpeas and samples. These may be monounsaturated or polyunsaturated, with approximately 50% being polyunsaturated. The two most important PUFA acids, linoleic acid and gamma-linoleic acid are essential fatty acids. In terms of the composition profile, the best possible results were achieved by samples that contain a 50% addition. In conclusion, it has been shown that corn flour incorporating chickpea is more nutritious than cornmeal alone. The purpose for which lentils and chickpeas were chosen is due to the high protein content and the entire nutritional composition.
  • [ X ]
    Öğe
    Valorisation of mango peel and seed wastes in a biologically enriched biscuit assortment
    (2023) Pu?ca?, Andreea; Tanıslav, Anda Elena; Marc, Romina Alina; Mure?an, Vlad; Mure?an, Andru?a Elena
    Mango is a fruit consumed worldwide, but generates wastes, which have potential to be valorised, because they possess compounds with demonstrated positive implications for the consumer’s health. For this reason, in the present study, biscuits with mango pulp and powders developed from its wastes were developed. The chemical composition was determined for the mango peel, pulp, and seed according to AOAC procedures, but also for the mango biscuit and a reference. The total phenolic content (TPC) was assessed with the Folin–Ciocâlteu method, while the antioxidant potential was tested using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Titratable acidity and alkalinity were also determined. The textural and colour parameters of the mango-based biscuit were compared with those of a reference. The newly developed product was rich in proteins (7.26%), due to the inclusion of mango peel and seed powders, and presented increased fat content. The mango-based biscuit registered a TPC of 123.90 mg GAE/100 g, while the seed had a higher TPC of 3893.33 mg GAE/100 g. High antioxidant potential was determined for the mango waste ingredients (94.76% RSA DPPH inhibited for the seed and 93.9% RSA DPPH inhibited for the peel), but for the mango-based biscuit the antioxidant potential was lower. The hardness of the mango biscuit was high and the colour was different from that of the reference; thus, more studies regarding an optimal formulation are still necessary.