Whole grain cereal products are important components of the daily diet worldwide. A high consumption of these products is associated with a decreased risk of diabetes, myocardial infarctions, and certain cancers. This study aimed to asses the effect of the whole multigrain flour (wheat, rye, barley and oats) incorporation at different levels (8%, 10%) on the quality characteristics of cookies. Moisture, ash, fat, protein, reducing carbohydrates, alkalinity, water absorption and impregnation index of blends and cookies were determined. The sensory profile was obtained by a 9 point hedonic test. Incorporation of multigrain flour in cookies could be a powerful tool to obtain food with enhanced nutritional characteristics.
Aflatoxins (AFs), the secondary metabolites produced by species of Aspergillus, specifically Aspergillus flavus and Aspergillus parasiticus, have harmful effects on humans, animals, and crops that result in illnesses and economic losses. Wheat that is susceptible to these fungi infections through its growth, harvest, transport, and storage, is the most important food in Romania. Therefore, this study sought to present mycotoxins in wheat samples grown in different regions of Transyvania, the results being obtained in the climate of the year 2009-2010. Wheat samples were collected from Turda and Targu Mures.
It was analyzed the presence of aflatoxins B1, B2, G1, G2, using HPTLC in twenty samples of wheat. Percentage of samples found positive for aflatoxin B1, B2, G1, G2 was 10%, 5%, 0%, 0%. Although the percentage of aflatoxin found in wheat is low, these percentages should be considered, in terms of exposure every day to mycotoxins through consumption of cereals and cereal-based products.
The aim of this work was to achieve a screening on organoleptic and sensory characteristics, physico-chemical properties, microbial load and degree of contamination with heavy metals and arsenic of homemade vanilla ice cream. Total solids ranged between 31.69% and 32.16%, all samples showing values below the 33% minimum eligibility. Regarding the titratable acidity of the analyzed samples, they were within the legislative norms in force, showing values below 24°T. Also, analyzed ice cream samples showed no microbial loads or contamination with heavy metals or arsenic.
The Târnave vineyard is special from the south vineyards. It includes the wines plantations from the Tarnave, Mures and Secas. The region relief is very troubled, with hills whose altitudes varies between 175 m and 544 m. The maturation as an evolutive phase is a physiological process , genetically coordinated which is characterized by morphoanathomic and chemical complex changes chimică.Physiology research undertaken (Rhodes 1980, Champagnol 1984, Fregoni 1998, Burzo 1998,) bring to attention of specialists two notions: maturation and senescence. On this line the maturation represents the physio-biochemical process by which the grapes made their quality of size, color, taste, flavor, etc., and senescence is the decline process in which essential irreversible take place that lead to damage cell ultra structure, to degradation processes, to cell death and obviously the gradual loss of quality characteristics.
This paper aims to present the researches carried on the buckwheat (Fagopyrum sagittatum Gilib., sin.Fagopyrum esculentum Monich. Based on the nutritional value relatively close to the other cereal beans used in man`s nourishment, the buckwheat grains are on the future raw materials for the production of expanded cereals in the food industry.
The research has been performed on the buckwheat of local population, of the crop of the year 2001 by achieving the most adequate physical parameters for expanding: roasting time (factor A), steam pressure (factor B) and steam impregnation time (factor C).
For the assessment of the factors influence throughout several graduations, we have used the EVOP statistical processing method and variance method. The best outcomes whereby the grain volume has increased by 10,25 times, have been obtained when combining the factors: A = 12 min., B = 10 atm., C = 3 min.
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