USE OF SEA BUCKTHORN FRUITS IN THE PASTRY MANUFACTURING
Different researches on optimizing the shelf life of pastries (gingerbread, sponge cakes) that are produced by adding sea buckthorn flour (2 - 4 % by weight of the flour used) are presented in this study. This study shows the impact of biologically active substances on structural and mechanical, phy...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2016-04-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201601&vol=1&aid=4357 |
| _version_ | 1819207348667809792 |
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| author | RODICA A. STURZA ALIONA A. GHENDOV-MOŞANU OLGA I. DESEATNICOV NATALIA F. SUHODOL |
| author_facet | RODICA A. STURZA ALIONA A. GHENDOV-MOŞANU OLGA I. DESEATNICOV NATALIA F. SUHODOL |
| author_sort | RODICA A. STURZA |
| collection | DOAJ |
| description | Different researches on optimizing the shelf life of pastries (gingerbread, sponge cakes) that are produced by adding sea buckthorn flour (2 - 4 % by weight of the flour used) are presented in this study. This study shows the impact of biologically active substances on structural and mechanical, physicochemical, microbiological properties as well as the antioxidant activity of products under the conditions of in vitro gastric digestion. It has been demonstrated that the sea buckthorn flour increases the porosity of pastries, reduces the wet gluten amount and this contributes to moisture loss. The organoleptic assessment indicates that the addition of 2 % sea buckthorn flour improves the appearance, the color and the consistency of pastries. Microbiological analysis showed that samples with added sea buckthorn flour exhibit microbiological stability due to the sea buckthorn chemical composition. The antiradical activity DPPH• in conditions of in vitro gastric digestion of the samples with added sea buckthorn flour increases in a positive way, indicating a clearly positive effect on health. |
| first_indexed | 2024-12-23T05:22:04Z |
| format | Article |
| id | doaj.art-20308980268e496d9c7fd6d44b0f31fd |
| institution | Directory Open Access Journal |
| issn | 1582-540X 1582-540X |
| language | English |
| last_indexed | 2024-12-23T05:22:04Z |
| publishDate | 2016-04-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj.art-20308980268e496d9c7fd6d44b0f31fd2022-12-21T17:58:40ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2016-04-011713543USE OF SEA BUCKTHORN FRUITS IN THE PASTRY MANUFACTURINGRODICA A. STURZA0ALIONA A. GHENDOV-MOŞANU1OLGA I. DESEATNICOV2NATALIA F. SUHODOL3Technical University of Moldova, Faculty of Technology and Management in Food Industry, 9/9, Studenţilor Street, Chişinău, Republic of MoldovaTechnical University of Moldova, Faculty of Technology and Management in Food Industry, 9/9, Studenţilor Street, Chişinău, Republic of MoldovaTechnical University of Moldova, Faculty of Technology and Management in Food Industry, 9/9, Studenţilor Street, Chişinău, Republic of MoldovaTechnical University of Moldova, Faculty of Technology and Management in Food Industry, 9/9, Studenţilor Street, Chişinău, Republic of MoldovaDifferent researches on optimizing the shelf life of pastries (gingerbread, sponge cakes) that are produced by adding sea buckthorn flour (2 - 4 % by weight of the flour used) are presented in this study. This study shows the impact of biologically active substances on structural and mechanical, physicochemical, microbiological properties as well as the antioxidant activity of products under the conditions of in vitro gastric digestion. It has been demonstrated that the sea buckthorn flour increases the porosity of pastries, reduces the wet gluten amount and this contributes to moisture loss. The organoleptic assessment indicates that the addition of 2 % sea buckthorn flour improves the appearance, the color and the consistency of pastries. Microbiological analysis showed that samples with added sea buckthorn flour exhibit microbiological stability due to the sea buckthorn chemical composition. The antiradical activity DPPH• in conditions of in vitro gastric digestion of the samples with added sea buckthorn flour increases in a positive way, indicating a clearly positive effect on health.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201601&vol=1&aid=4357indices of qualitymicrobiological stabilitypastry manufacturingantioxidant activitysea buckthorn flour |
| spellingShingle | RODICA A. STURZA ALIONA A. GHENDOV-MOŞANU OLGA I. DESEATNICOV NATALIA F. SUHODOL USE OF SEA BUCKTHORN FRUITS IN THE PASTRY MANUFACTURING Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry indices of quality microbiological stability pastry manufacturing antioxidant activity sea buckthorn flour |
| title | USE OF SEA BUCKTHORN FRUITS IN THE PASTRY MANUFACTURING |
| title_full | USE OF SEA BUCKTHORN FRUITS IN THE PASTRY MANUFACTURING |
| title_fullStr | USE OF SEA BUCKTHORN FRUITS IN THE PASTRY MANUFACTURING |
| title_full_unstemmed | USE OF SEA BUCKTHORN FRUITS IN THE PASTRY MANUFACTURING |
| title_short | USE OF SEA BUCKTHORN FRUITS IN THE PASTRY MANUFACTURING |
| title_sort | use of sea buckthorn fruits in the pastry manufacturing |
| topic | indices of quality microbiological stability pastry manufacturing antioxidant activity sea buckthorn flour |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201601&vol=1&aid=4357 |
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