The rheological properties of six formulated walnut semi-solid pastes with 0.5, 1.5, and 2.0% w/w... more The rheological properties of six formulated walnut semi-solid pastes with 0.5, 1.5, and 2.0% w/w xanthan gum, maple syrup, and Jerusalem artichoke powder were characterized using the Mars 40 rheometer (Thermo Haake, Karlsruhe, Germany). The butter samples’ textural behavior and color parameters (CIE L*, a*, and b*) were analyzed. Sensory evaluation and consumer acceptance were also analyzed. Walnut kernels were roasted at an optimized temperature (120 °C) and time (30 min) and subsequently made into walnut butter (WB). Maple syrup has an appreciable influence on the rheological properties of walnut butter. The prepared butter exhibited non-Newtonian shear thinning behavior and showed excellent stability. The results showed that sample S3 (3% maple syrup and 2% xanthan gum) had a bright color with the highest L* values (47.31 ± 0.32), the lowest a* values (2.72 ± 0.04) and the highest b* values (20.54 ± 0.08). In comparison, sample S6 (5% Jerusalem artichoke powder and 2.0% xanthan ...
This work tries to evidence, comparativelly, the evolution of the iodine index of some maize and ... more This work tries to evidence, comparativelly, the evolution of the iodine index of some maize and sunflower nonrefined oil samples stored under certain conditions (temperature, light, addition of carroten) during 60 days. The material for experiment was represented by raw oil samples, whose iodine index has been determined at once after processing, as well as at 5, 30 and 60 days of keeping at +4oC (in dark) and at +20-22oC (in dark and light). Beside thermal and light regime, in some oil samples has been also used an addition of carroten (10% carrot fresh juice) to evidence if these provitamins have an antioxydant role. The analyse of iodine index values in all samples stored 5, 30 si 60 days, under above mentioned conditions, has evidenced the least decrease of this index in samples stored at +4C, and the highest ones in samples kept at +20-22C, 60 days, in light conditions and with carroten addition. 30 days of storage at +20-22C has led to very close values of iodine index in ...
The energy resources of the climate in our country are strongly influenced by the land relief and... more The energy resources of the climate in our country are strongly influenced by the land relief and the geographical position. Therefore, the radiant energy gradually decreases with latitude and land relief from 135kcal/cm² to 125 ÷ 130 kcal/cm² annualy on the beach, in the Danube Plain and Dobrudja, and reaching the limit of 110 ÷ 112kcal/cm 2 in hill areas of northern country. The solar radiation affects the variation of biophysical processes, such as air and soil heating, evapotranspiration and primary production, which in turn affects the distribution of flora, fructification, ripening. The reduction of global radiation involves the reduction of sugars concentration and the total acidity growth in fruit, respectively in fresh juice. The amount of solar radiation intercepted by rosehip is influenced by terrain exposure, slope, bush positioning (under massive, skirts or open field). Light affects all the vital processes: photosynthesis, respiration, transpiration, growth, flowering ...
Total antioxidant activity, levels of bioactive co mpound groups and colour of tomato puree subje... more Total antioxidant activity, levels of bioactive co mpound groups and colour of tomato puree subjected to thermal treatment (70°C/2 min) were measured. The method applied to the dosage of ascorbic acid was with 2,6�diclorophenolindophenol. Total phenols (TP) in puree were determined using the FolinCiocalteau method and antioxidant activity by the use of DPPH free radical method. The colour of the samples was measured using a HunterLab colour meter. Heat trea tment caused a rapid decrease in ascorbic acid. Phenolic contents were in general unaffected by thermal treatment. Colour parameters were significantly affected by thermal treatment. This provides a helpful tool for understanding the effect of thermal treatment on colour variation of tomato puree in a broader spectrum. This research paper provides scientific evidence of the influence of thermal treatments in retaining important bioactive compounds.
Worldwide, one of the most consumed fruit juices is apple juice, preferred by both adults and chi... more Worldwide, one of the most consumed fruit juices is apple juice, preferred by both adults and children due to its authentic taste, but also due to its nutritional and health benefits. Apple juice contains sugars, malic acid, soluble pectin, vitamin C, phytochemicals and minerals. The production process influences the juice composition. There is a growing market for natural cloudy apple juice, even though fruit juice is mostly consumed as clear juice. The aim of this study was to obtain cloudy apple juice by using a blender and a cold pressing juicer for extraction and to evaluate their physico-chemical and sensory qualities. The apple juice samples were obtained from three different apple cultivars: “Gala”, “Braeburn” and “Golden Delicious”. After extraction, apple juice samples were pasteurized and cooled. In this study, physico-chemical analyzes (like moisture, water activity, pH, titratable acidity, total soluble solids, electrical conductivity, color parameters) were performed i...
The purpose of this study is to analyze the changes for the main physico-chemical characteristics... more The purpose of this study is to analyze the changes for the main physico-chemical characteristics: pH values, vitamin C, acidity, density, water activity of fruit juices during storage. The citrus juices, orange juice is the most appreciated and used because of its flavor and high content of vitamin C. Evaluation of the quality and determination of life (shelf life) it is based mainly on the progress of vitamin C during storage. Fruit juices were prepared using a robot type fruit squeezer. Were prepared orange juice, kiwi, apple, the flesh and clear and mixed fruit in different proportions. Physico-chemical characteristics were determined from fresh juice as well as from juice kept in refrigerator, at certain time intervals (one day, two days, five and seven days). The storage of these juices under refrigeration conditions has determined percentage reductions of vitamin C content of these ones. Among the analyzed juices the product with higher content of vitamin C is kiwi fresh juic...
The rheological properties of six formulated walnut semi-solid pastes with 0.5, 1.5, and 2.0% w/w... more The rheological properties of six formulated walnut semi-solid pastes with 0.5, 1.5, and 2.0% w/w xanthan gum, maple syrup, and Jerusalem artichoke powder were characterized using the Mars 40 rheometer (Thermo Haake, Karlsruhe, Germany). The butter samples’ textural behavior and color parameters (CIE L*, a*, and b*) were analyzed. Sensory evaluation and consumer acceptance were also analyzed. Walnut kernels were roasted at an optimized temperature (120 °C) and time (30 min) and subsequently made into walnut butter (WB). Maple syrup has an appreciable influence on the rheological properties of walnut butter. The prepared butter exhibited non-Newtonian shear thinning behavior and showed excellent stability. The results showed that sample S3 (3% maple syrup and 2% xanthan gum) had a bright color with the highest L* values (47.31 ± 0.32), the lowest a* values (2.72 ± 0.04) and the highest b* values (20.54 ± 0.08). In comparison, sample S6 (5% Jerusalem artichoke powder and 2.0% xanthan ...
This work tries to evidence, comparativelly, the evolution of the iodine index of some maize and ... more This work tries to evidence, comparativelly, the evolution of the iodine index of some maize and sunflower nonrefined oil samples stored under certain conditions (temperature, light, addition of carroten) during 60 days. The material for experiment was represented by raw oil samples, whose iodine index has been determined at once after processing, as well as at 5, 30 and 60 days of keeping at +4oC (in dark) and at +20-22oC (in dark and light). Beside thermal and light regime, in some oil samples has been also used an addition of carroten (10% carrot fresh juice) to evidence if these provitamins have an antioxydant role. The analyse of iodine index values in all samples stored 5, 30 si 60 days, under above mentioned conditions, has evidenced the least decrease of this index in samples stored at +4C, and the highest ones in samples kept at +20-22C, 60 days, in light conditions and with carroten addition. 30 days of storage at +20-22C has led to very close values of iodine index in ...
The energy resources of the climate in our country are strongly influenced by the land relief and... more The energy resources of the climate in our country are strongly influenced by the land relief and the geographical position. Therefore, the radiant energy gradually decreases with latitude and land relief from 135kcal/cm² to 125 ÷ 130 kcal/cm² annualy on the beach, in the Danube Plain and Dobrudja, and reaching the limit of 110 ÷ 112kcal/cm 2 in hill areas of northern country. The solar radiation affects the variation of biophysical processes, such as air and soil heating, evapotranspiration and primary production, which in turn affects the distribution of flora, fructification, ripening. The reduction of global radiation involves the reduction of sugars concentration and the total acidity growth in fruit, respectively in fresh juice. The amount of solar radiation intercepted by rosehip is influenced by terrain exposure, slope, bush positioning (under massive, skirts or open field). Light affects all the vital processes: photosynthesis, respiration, transpiration, growth, flowering ...
Total antioxidant activity, levels of bioactive co mpound groups and colour of tomato puree subje... more Total antioxidant activity, levels of bioactive co mpound groups and colour of tomato puree subjected to thermal treatment (70°C/2 min) were measured. The method applied to the dosage of ascorbic acid was with 2,6�diclorophenolindophenol. Total phenols (TP) in puree were determined using the FolinCiocalteau method and antioxidant activity by the use of DPPH free radical method. The colour of the samples was measured using a HunterLab colour meter. Heat trea tment caused a rapid decrease in ascorbic acid. Phenolic contents were in general unaffected by thermal treatment. Colour parameters were significantly affected by thermal treatment. This provides a helpful tool for understanding the effect of thermal treatment on colour variation of tomato puree in a broader spectrum. This research paper provides scientific evidence of the influence of thermal treatments in retaining important bioactive compounds.
Worldwide, one of the most consumed fruit juices is apple juice, preferred by both adults and chi... more Worldwide, one of the most consumed fruit juices is apple juice, preferred by both adults and children due to its authentic taste, but also due to its nutritional and health benefits. Apple juice contains sugars, malic acid, soluble pectin, vitamin C, phytochemicals and minerals. The production process influences the juice composition. There is a growing market for natural cloudy apple juice, even though fruit juice is mostly consumed as clear juice. The aim of this study was to obtain cloudy apple juice by using a blender and a cold pressing juicer for extraction and to evaluate their physico-chemical and sensory qualities. The apple juice samples were obtained from three different apple cultivars: “Gala”, “Braeburn” and “Golden Delicious”. After extraction, apple juice samples were pasteurized and cooled. In this study, physico-chemical analyzes (like moisture, water activity, pH, titratable acidity, total soluble solids, electrical conductivity, color parameters) were performed i...
The purpose of this study is to analyze the changes for the main physico-chemical characteristics... more The purpose of this study is to analyze the changes for the main physico-chemical characteristics: pH values, vitamin C, acidity, density, water activity of fruit juices during storage. The citrus juices, orange juice is the most appreciated and used because of its flavor and high content of vitamin C. Evaluation of the quality and determination of life (shelf life) it is based mainly on the progress of vitamin C during storage. Fruit juices were prepared using a robot type fruit squeezer. Were prepared orange juice, kiwi, apple, the flesh and clear and mixed fruit in different proportions. Physico-chemical characteristics were determined from fresh juice as well as from juice kept in refrigerator, at certain time intervals (one day, two days, five and seven days). The storage of these juices under refrigeration conditions has determined percentage reductions of vitamin C content of these ones. Among the analyzed juices the product with higher content of vitamin C is kiwi fresh juic...
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