Pastry sauce with carob (Ceratonia siliqua) powder

Capcanari, Tatiana; Chirsanova, Aurica; Covaliov, Eugenia; Radu, Oxana; Siminiuc, Rodica

doi:10.24263/2304-974x-2022-11-2-4

Cited by 3 publications

(1 citation statement)

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“…To satisfy all these attributes, in the challenging global context, the bakery industry has to face many challenges [45,46]. Thus, innovative solutions are sought to be able to provide distribution networks with tasty and nutritious bakery products, which keep their freshness longer and which are obtained using sustainable means [47][48][49][50].…”

Section: Introductionmentioning

confidence: 99%

Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread

Capcanari,

Covaliov,

Negoița

et al. 2023

Foods

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Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being used in animal feed. The aim of this study was to investigate the physicochemical composition of hemp seed cake flour, its nutritional quality and its impact on bread quality parameters. The properties of hemp seed cake flour were assessed in terms of protein quality, mineral composition, polyphenols and antioxidant activity. Hemp seed cake proved to be an important source of high-quality protein (31.62% d.m.) with the presence of eight essential amino acids. The biologically active potential of hemp seed cake has been demonstrated by the high content of polyphenols, especially those from the Cannabisin group. Hemp seed cake flour was incorporated in wheat flour at levels from 5 to 40% (w/w) to investigate its influence on bread quality parameters. The addition of hemp seed cake flour increased the total phenol content of bread, thus greatly enhancing the antioxidant activity. The protein content of bread was found to be enhanced from 11.11% d.m (control sample) to 18.18% d.m (for sample with 40% hemp seed cake flour). On the other hand, the addition of hemp seed cake flour led to decreased bread porosity, increased hardness and decreased resilience in the seed cake. Although, all bread samples recorded sensorial attributes ranging between “slightly like” and “like it very much”.

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Section: Introductionmentioning

confidence: 99%

Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread

Capcanari,

Covaliov,

Negoița

et al. 2023

Foods

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Plant Materials for the Production of Functional Foods for Weight Management and Obesity Prevention

Stabnikova

Paredes‐López

2024

CNF

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Background: Obesity is a serious problem in the modern world and is considered a risk factor in the development of many human diseases. Results: Consumption of low-calorie, low-fat diets, together with increased physical activity and a healthy lifestyle, contribute a lot to the fight against obesity. Meanwhile, functional foods with a reduced calorie content and enriched with substances useful for the human body may play a role as additional helpers in weight management. In this review, general suggestions for the elaboration of foods with plant-origin functional ingredients for weight management, which help the human body with obesity prevention, based on human clinical trials, are proposed. Conclusion: Including new ingredients of plant-origin for the preparation of traditional foods helps to have a balanced diet and may contribute to weight management and obesity prevention.

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Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality

Covaliov,

Capcanari,

Reșitca

et al. 2024

Foods

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The study was conducted to study the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted from both Fetească Neagră and Rară Neagră grape varieties into yogurt. Grape skins are major leftovers from wineries, having high amounts of phenolic compounds and dietary fiber responsible for their ability to improve the characteristics of food. The research aimed to evaluate the effect of GSP addition at varying concentrations (0.5%, 1.0%, and 1.5%) on the yogurt’s physicochemical properties, antioxidant activity, color parameters, and sensory attributes. Analysis revealed that both Fetească Neagră and Rară Neagră GSP increased the total phenolic content and antioxidant activity; however, Fetească Neagră showed greater improvements, with TPC reaching 1.52 mg GAE/100 g and DPPH inhibition up to 26.63%. Although slightly lower, TPC rose to 1.43 mg GAE/100 g and DPPH inhibition increased to 18.93% with Rară Neagră enhancing these parameters conversely. Color changes were observed in fortified yogurts where lightness decreased (L*) and redness increased (a*) due to the pH-dependent anthocyanin stability. Syneresis, indicative of yogurt’s water-holding capacity, was reduced at higher concentrations of GSP from both varieties, suggesting improved textural integrity. Sensory evaluation indicated that consumers generally favored yogurts with lower concentrations of GSP. Yogurts fortified with Fetească Neagră GSP received higher overall preference, while those with Rară Neagră GSP were also well-received for their distinct flavor profiles when used at suitable levels. These results show that GSP from both types of grapes improves the nutritional value of yogurt and complies with the principles of sustainable food production through reutilizing agro-industrial waste.

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Pastry sauce with carob (Ceratonia siliqua) powder

Cited by 3 publications

References 0 publications

Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread

Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread

Plant Materials for the Production of Functional Foods for Weight Management and Obesity Prevention

Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality

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