Volume 24, No. 4 (2023)

THE PHYSICOCHEMICAL PROPERTIES OF A COMMERCIAL CRICKET (ACHETA DOMESTICUS) PROTEIN POWDER AS A BASIS FOR ITS USE IN FOOD PRODUCTS

OLGA DRĂGHICI(*), GEORGIANA-DENISA MARCU

The present work investigates the stability over time and the possibility of using commercial cricket (Acheta domesticus) protein powder as an ingredient in various food products. The results indicated that the protein powder is hygroscopic, but it can be kept for 7 months in a package, even if it is unsealed. After one week of storage in an open package, in contact with atmospheric air, the water activity increases from 0.150 to 0.514 and the moisture value increased almost three times. Differential Scanning Calorimetry (DSC) analysis showed that the proteins are completely denatured. The values for water holding capacity increase as the pH of the environment increases between 6 and 8, and the swelling index has higher values for pH between 4 and 6. In the case of liquid products, commercial cricket (Acheta domesticus) protein powder can be add if the liquids have an ionic strength as low as possible and a pH around 4.

RESEARCH ON THE USE OF THE AHP METHOD IN THE SENSORY ANALYSIS OF BUCKWHEAT AND SORGHUM BEER

ADRIANA DABIJA(1*), MARIUS E. CIOCAN(1), ANCUȚA CHETRARIU(1), DADIANA DABIJA(2)

In the sensory analysis of the food and beverage industry, the use of advanced decision-making procedures like the Analytical Hierarchy Process (AHP) is yet largely unexplored. Analytical Hierarchy Process (AHP) is a decision-making tool that reflects human thinking, breaking down complex decisions into one-to-one comparisons. The AHP method enhances sensory analysis precision by reducing expert variability and allowing quick removal and retraining of tasters who deviate significantly from the group. Consumer demand for diverse beverages has led to exploring alternative raw materials in beer production, with buckwheat and sorghum being notable due to their nutritional and gluten-free qualities. The paper explores how AHP, a decision-making tool, can enhance sensory analysis for buckwheat and sorghum beers through pair wise comparisons, revealing subtle sensory profiles.

DYNAMIC CHANGES IN POLYPHENOLS, FREE CARBOHYDRATES, AND ANTIOXIDANT ACTIVITY DURING GERMINATION OF WHEAT AND BARLEY FOR PREPARATION OF MALT FLOUR

YORDAN GEORGIEV(1,2), MANOL OGNYANOV(1), MISHELA TEMKOV(3), GJORE NAKOV(4,5*)

The study aimed to determine the free sugar and total phenolic contents (TPC), and in vitro antioxidant activity in different wheat and barley malt flour. Thirty malt flour samples were prepared from wheat cultivars Lorena and Snaša, and malting barley Tristan, feed barley Zlatko, hull-less barley Osvit, and Mandatar, during different periods of germination from 1 to 4 days. The identified sugars in the samples were maltose, glucose (Glc), and sucrose, but fructose (Fru) and isomaltose were found in trace amounts. The maltose content was the highest, reaching up to 8.6 % among the detected sugars. The Glc content ranged between 1.0 % and 4.4 %, and sucrose was from 0.6 to 4.3 %. The samples Tristan (14.9 %) and Osvit (13.5 %) were characterized by the highest total free sugar content. Snaša flour contained high comparable amounts of soluble sugars (11.6 - 8.1 %) at 0 - 96 h of germination. The TPC and in vitro DPPH radical scavenging activity increased during germination, as they were higher in barley varieties than in wheat ones. Wheat and barley malt flour can be combined to increase the amounts of fermentable sugars and antioxidants to create bakery products, sourdoughs, craft beers, functional and dietary foods, and fermented drinks.

RESEARCH ON OBTAINING A SOFT DRINK WITH NUTRACEUTICAL POTENTIAL, BASED ON COCA COLA AND ORANGE JUICE

MARIA LIDIA D. IANCU

Iconic Coca-Cola and premium orange juice are the most consumed soft drinks and juices in the world. In the present study the obtention five samples of soft drink by mixing the two beverages in different proportion, 1:0.125, 1:0.25, 1:0.5, 1:1 and 1:2 was described. The physicochemical and sensory characteristics were described. The determined quality indicators were the following: the relative density, the soluble dry matter, the total acidity, the turbidity, the kinematic viscosity, the soluble dry matter/titratable acidity, the carbon dioxide, the vitamin C, the sensory analysis. Compared to the Coca-Cola and premium orange juice control samples, the consumer’s favorite was the sample with Coca Cola: premium orange juice - ratio 1:2. The values of the quality indicators of this innovative combination are in the range of known values for the non-alcoholic beverages, but the CO2 content is 1.52 g/100 cm3 and that of the ascorbic acid is 467 ppm. The 467 ppm increase in the vitamin C content as compared to Coca-Cola, which contains 0 ppm, can place this sample in the category of the nutraceutical beverages naturally enriched with vitamin C.

DEVELOPMENT AND CHARACTERIZATION OF A NOVEL FOOD PRODUCT: YOGURT WITH GRAPEFRUIT ESSENTIAL OIL CAPSULES

ROXANA E. GHEORGHITA(1*), OANA C. IATCU(1), LIDIA PETCU(2), ADRIANA DABIJA(3)

Biopolymers have many properties important for food industry. Due to their high biocompatibility and targeted release, they can be used for development of novel, functional food. Grapefruit is a citrus with benefits for consumer’ health, especially as anti-obesity or anti-diabetic agent. The aim of this paper was to develop a new functional product: yogurt with capsules of grapefruit essential oil. Thus, yoghurt with 10 %, respectively 20 % capsules were obtained by simulating the industrial process. In order to establish the optimal stage of the process for capsules’ addition, they were added before and after fermentation. According to the results, products with good sensorial properties was developed, no matter the addition time, but better results in order of syneresis, water holding capacity and acidity were observed for samples with capsules added before fermentation process. The yogurt with grapefruit essential oil capsules represents a good idea for a novel functional food product.

PHYTOCHEMICAL ANALYSIS AND ANTIOXIDANT ACTIVITY OF FRUITS OF TWO ARONIA SPECIES GROWN IN BULGARIA

IRA TANEVA

Today, the interest in the application of natural phytonutrients in various types of foods products is extremely high. Unconventional sources of biologically active substances are being sought to be used in the prevention of various chronic diseases. With a view to their future application in food products, the aim of this study is a comparative analysis of the chemical composition of fruits of two species of Aronia - Aronia melanocarpa (Michx) Elliott (black) and Aronia arbutifolia (L.) Pers (red), grown in two regions of the country. Some physical parameters (width, length, weight) and chemical composition (fat content, pectin, tannins, total polyphenols, ascorbic acid, fibers, glucose and reducing sugars, and mineral composition) were determined for the berries. The antioxidant activity was also determined by two methods - DPPH and FRAP. The data indicates that red Aronia berries are larger in size and have a higher weight (1.92 g). In them, the content of fibers (53.20 %), tannins (0.90 %), fat (0.90 %), ascorbic acid (124 g/100 g) and total polyphenols (4269.40 mg GAEkg-1) is higher compared to black chokeberry fruits. However, they contain more pectin (3.50 gkg-1) and sugars (7.50 g/100 g. Black Aronia berries have higher antioxidant activity - DPPH 289.5 µmol TE/100 g and FRAP 152.3 mM TE g-1. The fruits of both Aronia species are a suitable source for obtaining biologically active substances and phytonutrients for use in various food products.

LIGHT MODULATED PHENOLIC SYNTHESIS IN CHENOPODIUM QUINOA MICROGREENS AS A POTENTIAL BIOTECHNOLOGICAL TOOL

GABRIEL CIPRIAN TELIBAN(1), NAOMI-EUNICIA PAVĂL(2*), ANTOANELA PATRAȘ(1), MONICA IAVORSCHI(2), VASILE STOLERU(1), ANDREI LOBIUC(2)

Chenopodium quinoa microgreens are a culinary product that, as well as other species, is rich in bioactive, health promoting compounds. The present paper shows that light spectrum alone can be used as a convenient tool for enhancing phenolic synthesis in quinoa plantlets. The methods used involved pot growth of quinoa plantlets and irradiation with a 16 : 8 photoperiod of either full spectrum (white) or a combination of blue:red:UV wavelengths and morphometric and biochemical assessments. Results shows that, while full spectrum light is more suitable for biomass accumulation, modulated light spectrum can be used for increases in the amount of phenolic compounds. Further optimization of light spectrum modulation can lead to economically higher value microgreens, with positive outcomes for both horticultural biotechnology but also for the consumer.