Volume 23, No. 4 (2022)

INFLUENCE OF AMARANTH (AMARANTHUS SPP.) FLOUR ON THE MAIN CHARACTERISTICS OF BUTTER BISCUITS

ZLATIN ZLATEV(*), TONCHO KOLEV, IRA TANEVA, STANKA BAYCHEVA

Butter biscuits contain a large amount of fat to be oxidized during storage. The addition of biologically active substances from various natural sources to butter biscuits improves not only the physico-chemical but also their organoleptic properties. In this study, amaranth flour was used to obtain butter biscuits, in various quantities (5, 10, 15 and 20 %), in order to improve their physicochemical and sensory characteristics. An analysis of a total of 32 features describing changes in the physicochemical, geometric, organoleptic and optical properties of butter biscuits with the addition of amaranth was made. It has been determined that 12.87 % of amaranth flour improves the physicochemical and organoleptic characteristics of butter biscuits. It has been proven that the geometric characteristics, moisture content, active acidity, electrical conductivity, consistency, taste, two-color and one spectral index are sufficiently taken into account in the change in butter biscuits depending on the amount of amaranth flour added. The obtained results can be used to improve suitable and appropriate methods for the analysis of butter biscuits with vegetable additives. Also, the results can be used as preliminary basic data for future evaluations and studies related to the express automated analysis of biscuits. Amaranth flour, due to its special chemical composition and the main content of dietary fiber, can be used to obtain butter biscuits with functional properties.

QUALITY AND TEXTURAL PROPERTIES EVALUATION OF GLUTEN-FREE BISCUIT DEVELOPED FROM MAIZE, RICE, BUCKWHEAT, AND SOYBEAN

PRAVIN OJHA(1*), GANGA PATHAK(2), SUSHMA MAHARJAN(1), UTSHAH MANANDHAR(1), SOPHI MAHARJAN(1), ROMAN KARKI(1)

The research aims to develop a gluten-free biscuit from composite flour of maize, rice, buckwheat, and soybean by replacing wheat flour. Biscuits were prepared from four formulations of maize (40 parts), rice (20-35 parts), buckwheat (5-20 parts), and soybean (10 parts). The chemical, physical, textural, and sensory characteristics of the prepared biscuit were analyzed and compared with the control biscuit (wheat flour only). The fat (%), crude fiber (%), ash (%), and iron (mg%) of the formulated biscuits were significantly higher (p < 0.05) than the control biscuit, whereas phosphorous (mg/100 g) was found to be similar (p < 0.05). The spread ratio of all the formulated biscuits was significantly lower (p < 0.05) than the control biscuit. The hardness of formulated biscuits was found to be similar (p < 0.05) to the control biscuit, whereas the fracturability of the control biscuit was significantly higher (p < 0.05) than prepared gluten-free biscuits. The preference was high for the control biscuit than for gluten-free biscuits, but no formulations were found inferior based on sensory evaluation. The research concludes that other cereals and legumes excluding wheat have a good potential for the preparation of gluten-free biscuits.

CONTENT OF HARMFUL CHEMICAL COMPOUNDS THAT MAY PERSIST IN PLUM SPIRITS

NERMINA SPAHO*, MILENKO BLESIĆ, MIRSAD KURTOVIĆ, BERINA BOROVAC

In Bosnia and Herzegovina plum spirits are often made in small quantity production batches, involving pot still alembic vessels. In many cases the producer will utilize plums still retaining their stone during the fermentation process which results in important contributions to the overall complexity of final spirit aroma. Plum spirits are characterized by an intense fruity aroma. However, these spirits can also contain some harmful compounds. In this study were determined the concentration of the methanol and hydrocyanic acid (HCN) that are toxic and acetaldehyde and furfural that are harmful just if they are present in higher concentration. Plum spirits were obtained using three plum variety: Pozegaca, Stanley and Bilska rana (Buchler). The behavior of these major harmful compounds was followed during distillation, with their respective contents measured in the heads, hearts, and tails fractions. The most abundant compound was methanol, which is concentrated in the heart fraction, reaching a maximum value of 9668 mg·L-1 absolute alcohol, in the heart fraction of Bilska rana spirit. The concentration of HCN and furfural was influenced by the plum cultivar, the spirits made from the Stanley cultivar contained higher concentrations of these two compounds. The concentrations of harmful compounds are seen not to exceed the allowed limit if an adequate fraction of the heart and tail fractions are removed.

THE COOKING INFLUENCE ON THE CHARACTERISTICS OF COMPOTES BASED ON PRICKLY PEAR AND DATE SYRUPS

Asma Temagoult(*), Bariza Zitouni, Yassine Noui, Boutheyna Si Belkhir, Fatma Z. Bensadi

The Mech-Degla and Frezza dates (sorting gaps of the Deglet-Nour date) are Algeria's most common varieties of dates (Phoenix dactylifera L.). These dry dates are rich in sugars and can be transformed into various food products like syrup, which is used as a natural sweetener. This work aims to study the influence of cooking on the physicochemical properties of compote prepared from prickly pear and date syrup, compared to control compote. The date syrup is characterized by a high content of sugars (61.90 - 64.70 %), total acidity (0.20 - 0.21 %), ash (3.90 - 3.91 %), and total polyphenols (17.17 - 17.24 %). The prickly pear is a very water-rich fruit with a content of 84 % and a total soluble solids content of 14.5 %. Three formulas of compotes are elaborated on the prickly pear sweetened with two date syrups (Mech-Degla and Freeza) and with sucrose (control). Also, a strong impact of cooking on the compote’s physicochemical properties was established, especially, on the polyphenol contents that decrease after cooking, in addition to the titratable acidity, and the pH. The DPPH decrease to 52 - 68 % compared to the fruit and syrups DPPH (62.5 – 80.66 %).

FACTORIAL DESIGN OPTIMIZATION OF URANIUM (VI) CLOUD POINT EXTRACTION WITH TRITON X-100/TWEEN-40/D2EHPA/ BMIMMESO4

NOUR EDDINE DJEBBARI, AFAF AMARA, AMEL DIDI, MOHAMED A. DIDI(*)

This work reports the Uranyl (UO22+) extraction from water by the Triton X-100 / Tween-40 / D2EHPA / BMIMMeSO4 by two aqueous phases or cloud point extraction (CPE). The procedure has been developed to extract uranium (VI) using a mixture of non-ionic surfactants: Triton X-100 and Tween-40 in different contexts, and a mixture of lipophilic chelating extracting agent D2EHPA/ BMIMMeSO4. Several parameters such as the concentrations of Triton X-100, Tween-40, and uranium (VI) metal ions, temperature, solution pH have been studied by the 33 factorial design method, in order to find the optimum conditions for uranium (VI) extraction. The optimal extraction of uranium (VI) by micelle-mediated extraction (CPE) procedure was obtained for pH= 3.0, Na2SO4 (% w/w) = 9.0 and [UO22+] = 5.50 mM. This system has research value and application in wastewater treatment.