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The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and characterized by oil-binding capacity, peroxide value and color parameters. The oil-binding capacities of 9% wax oleogels were significantly higher than those of 3% wax oleogels, while peroxide values of oleogels decrease with increasing wax dosage. All oleogel samples are yellow-green due to the pigments present in the oils and candelilla wax. Physicochemical (pH, titratable acidity, soluble solids, fat, protein) and rheological (viscosity and viscoelastic modulus) parameters of plant-based ice cream mixes with oleogels were determined. Also, sensory attributes and texture parameters were investigated. The results showed that titratable acidity and fat content of plant-based ice cream samples increased with increasing wax percentage, while pH, soluble solids and protein values are more influenced by the type of plant milk used. The plant-based ice cream sample with spelt milk, hemp oil and 9% candelilla wax received the highest overall acceptability score. The hardness of the plant-based ice cream samples increased as the percentage of candelilla wax added increased. [ABSTRACT FROM AUTHOR]

The effect of magnesium ions from gluconate salt at the level of 100, 150 and 200 mg/100g addition on empirical dough rheological properties from the 550 wheat flour type was studied. Dough rheological properties during mixing (dough development time, dough stability, degree of softening), α amylase activity and gelatinization temperature were analyzed by using a Falling Number and Amylograph. During fermentation were analyzed the maximum height of gaseous production, total CO2 volume production, volume of the gas retained in the dough at the end of the test and the retention coefficient by using a Rheofermentograph device. By magnesium gluconate (Mg) salt addittion dough become more strength by an increase of stability and a decrease of the degree of softening. With Mg addittion wheat flour dough volumes were affected. Compared to the control sample, the dough volume decreased with the increased level of Mg. From the point of view of the α amylase activity, it decreases with the increase level of Mg whereas the gelatinization temperature increases.

The aim of this study was to assess the usefulness of Fourier transform infrared (FTIR) spectroscopy coupled with partial least squares regression (PLS-R) to predict the fructose, glucose and sucrose content of tilia honeys. In order to achieve the aim of this study, 22 samples of tilia honey were purchased from Suceava, Neamt and Iasi County in the year of 2020. The fructose, glucose and sucrose content was determined prior the PLS-R prediction using highperformance liquid chromatography coupled with refractive index detector (HPLC-RID). The fructose content of tilia honeys ranged from 31.94 to 35.22%, the glucose content ranged between 26.76 and 33.15%, while sucrose content ranged between 0 and 2.20%. For the prediction of fructose, glucose and sucrose it was used the 3000 - 2800 + 1700 - 1600 +1540 - 700 cm-1 spectral range. The spectral data was submitted to different mathematical pretreatments in order to reduce the noise and to improve the prediction of results. For the prediction of fructose content the suitable pretreatment was Multiplicative Scatter Correction - MSC, for glucose prediction the suitable pretreatment was Standard Normal Variate - SNV, while for the prediction of sucrose the suitable pretreatment was 1st derivate. [ABSTRACT FROM AUTHOR]

Bromelain is a vegetal originating enzyme known for its effects on meat tenderization. The purpose of this study was to investigate to which extent the treatment with two sources of bromelain affects the histological properties of pork loin (myocytes integrity, proportion of connective and pure muscular tissues) as well the textural ones (shear force) and its technological parameters (drip loss and cooking yield). Forty-five slices of swine Longissimus dorsi muscles (10 mm thickness) were used as biological material, randomly assigned to a control group (CG-no bromelain hydrolytic treatment-15 slices), to B1 group (triturated pineapple, diluted with distilled water 1:1, resulting 50% aqueous extract - 15 slices kept in marinade 12 hours) and to B2 group (bromelain 1% aqueous solution prepared from commercial food additive, bromelain powder of 2000 GDU/g - 15 slices, kept in marinade 12 hours). Tissue square pieces were sampled from the center of the loins and submitted to paraffin impregnation technique, followed by a hematoxylin, eosin, methylene blue staining and studied via photonic microscopy for the histometric assessments. Cubic samples of were also cut from each slice and submitted to a shear force reading cell. Water holding capacity was then measured on the meat provided by half of the remained slice surface, using the grinding-centrifugation technique while cooking yield was calculated after samples weighing and cooking through deep frying at 250°C into sunflower oil, during 15 minutes. The results suggested that bromelain treatments affected the histological integrity of the samples, more than 17.5 % of endomysium being hydrolyzed in experimental groups, compared to control one. This resulted in apparent increase of the surface occupied by muscular tissue (+6.92% B1vs. CG and +13.18% B2 vs. CG) (P<0.05; P<0.01), versus the one occupied by the connective fibers, as observed and measured within the microscopic field. Bromelain treatments induced better tenderness, suggested by lower instrumentally measured shear force (52.13 N in CG, 48.52 N in B1 and 44.48 N in B2). However, better water holding capacity was measured in CG (WHC=16.78%) due to less tissue disintegration, compared to experimental groups B1 (WHC=14.21%) and B2 (WHC=13.47%) (P<0.05). The cooking yield was consequently better in CG (CY=74.35%), due to lower exudation than in enzymatically treated meat (B1, CY=71.82%; B2, CY=70.25%). Therefore, bromelain enzymatic treatment improves the histological and, subsequently, textural features of pork loin, while the technological properties were reduced by the enzymatic proteolysis. It still remains to investigate to which extent the textural improvement is justified by loss of technological properties and by certain taste and flavor expected alterations, due to the known bromelain bittering potential. [ABSTRACT FROM AUTHOR]

The recent investigations have shown that we assist at a distorted intake of polyunsaturated fatty acids. This problem is considered one of the harmful aspects of daily diet. In this context the development of functional food enriched with omega 3 compound must be considered. Purslane was considered a proper omega-3 fatty acids source because it leafy contains the highest polyunsaturated fatty acids amount than any other vegetable. In this study the effects of fresh purslane leaves on the physico-chemical characteristics of tomato sauce was investigated. The tomato sauces enriched with different fresh purslane leaves concentrations (in the range 1 - 10%, w/w) were subjected to one month monitoring and the specific parameters were measured (apparent viscosity, color, moisture, pH, total acidity, total soluble solids, ascorbic acid, and aw). For the analysis of followed parameters specific equipment was used: the ViscoMeter DV-I Prime, the colorimeter Chroma Meter CR-400, the moisture analyzer - WPS 110 S, the water activity meter - Aqualab Lite, the pH meter HQ11d and a refractometer N 20E. The ascorbic acid concentration was determinate using a High Performance Liquid Chromatography (HPLC) Shmadzu system coupled with Ultraviolet - visible (UV--Vis) detector. The addition of purslane to tomato sauce did not affect qualitatively the rheological properties of the sauce while addition of the leaves showed significant qualitative and quantitative differences. Moisture, total soluble solids, pH and total acidity values increased with increasing leaves content. These results indicate that the application of purslane leaves in tomato-based food products would be desirable and beneficial. [ABSTRACT FROM AUTHOR]