INFLUENCE OF ROSEHIP POWDER ADDITION
ON QUALITY INDICATORS OF MIXTURES OBTAINED
WITH DIFFERENT TYPES OF WHEAT FLOUR
NICOLETA PIRCU VARTOLOMEI 1, VASILICA ALISA ARUÈ 2, ALINA MIHAELA MOROI 2, DUMITRU ZAHARIA 3, MARIA TURTOI 1* 1. Dunarea de Jos University of Galati, Cross-border Faculty, 47 Domneasca St., 800008 Galati, Romania
2. Vasile Alecsandri University of Bacau, Faculty of Engineering, 157 Marasesti St., 600115 Bacau, Romania
3. SC Dizing SRL, Brusturi, 617106 Neamt, Romania
*Corresponding author: maria.turtoi@ugal.ro
This study was focused on the chemical analysis of the mixtures of wheat flour with rosehip powder. Different types of wheat flours, i.e., white flour (WF), intermediate wheat flour (IWF), whole wheat flour (WWF) and wheat flour with bran (WFB), and various amounts of rosehip powder (Rp), i.e., 3, 6, 9, 12, 15, 18, and 21 % were used to obtain several flour mixtures whose proximate composition and physical properties were determined. The data show that chemical composition of the flours is modified by the addition of Rp: the moisture, protein and wet gluten content decreases and the ash content increases with an increased addition of Rp. One-way ANOVA showed significant differences (p < 0.05) between flour mixtures, separately for each type of flour. The in-depth analysis of the quality indicators of flours reveals that the wet gluten content corresponds to the optimal level only for all the WF-Rp mixtures. This leads to the selection of the WF-Rp to obtain bread and study the influence of Rp addition on bread properties in future research.
