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RESEARCHES REGARDING THE MICROBIOTA OF THE HOMEMADE BORS, AS HEALTHY SOURCE


NICOLETA BĂDĂLUŢĂ 1, RADU CIOBANU 1, CLAUDIA UNGUREANU 2, ANA-MARIA GEORGESCU 3, DUMITRA RĂDUCANU 1
1. University “Vasile Alecsandri” of Bacau, Faculty of Science, Biology and Environmental Protection Department, 157 Calea Marasesti Street, Bacau, Romania, e-mail: nicoletadogaru@yahoo.com, dora.raducanu@ub.ro
2. “Dunărea de Jos” University of Galati, Cross- Border Faculty, 47th Domnească Str. Galaţi, Romania, e-mail: claudia.ungureanu@ugal.ro
3. “Vasile Alecsandri” University of Bacau, Faculty of Engineering, Department of Chemical and Food Engineering, 157 Calea Marasesti Street, Bacau, Romania, e-mail: ana.georgescu@ub.ro

Issue:

SCSB, Number 1, Volume XXXI

Section:

Volume 31, No. 1

Abstract:

The aim of this study is the quantitative and qualitative evaluation of the homemade bors microbiota, a microbiota developed after the fermentation of the mixture of cereals, herbs and huste. Bors, a specific product for traditional Romanian gastronomy, is considered a real therapeutic remedy. It is a product rich in organic acids, minerals, vitamins and enzymes, resulting from the fermentation process of bran. The microbiota that helps fermentation generates B vitamins, D vitamin, enzymes, minerals in easily assimilable forms (calcium, magnesium, phosphorus), and vital trace oligoelements for health: selenium, but especially chromium with important benefits in regulating blood sugar and lowering cholesterol. Homemade bors (as grandmother used to do) has many benefits for the body compared to commercial products that may contain preservatives, flavor enhancers and various food additives, which alter its nutritional quality. The objectives of this research were: identification in the literature of studies and researches on this product; identification of conditions and ways of preparation of homemade bors, realization of experimental variants of bors in laboratory conditions: 9 experimental variants and monitoring of their physico-chemical, organoleptic parameters and evaluation of the microbiota developed in each experimental variant. A questionnaire was applied regarding the preparation and consumption of this product. The obtained results showed a quantitative differentiation of the microbiota, of the organoleptic qualities and a variation of the physico-chemical parameters of the bors samples, depending on the quantities of the huste, flour, corn and wheat bran and the water properties used in the work.

Keywords:

traditional borş, wheat bran, microbiota.

Code [ID]:

SCSB202201V31S01A0012 [0005442]

Note:

Full paper:

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