Volume 25, No. 3 (2024)

ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS OF YOGURT ENRICHED WITH EXTRACTS OF RED HAWTHORN (CRATAEGUS MONOGYNA JACQ.) AND BLACK HAWTHORN (CRATAEGUS NIGRA WALDST & KIT.)

IRA TANEVA, ZLATIN ZLATEV

The aim of this study was to determine some physicochemical parameters and antioxidant activity of fermented milks enriched with extracts of red hawthorn (Crataegus monogyna Jacq.) and black hawthorn (Crataegus nigra Waldst & Kit.) Antioxidant activity and the content of total phenols of water extracts of both species of hawthorn - red and black - were analyzed. The effect of the inclusion of the extracts in amounts of 5, 10 and 15 % of both species of hawthorn on the physicochemical and antioxidant properties of the obtained yogurts was monitored. Yogurts with the addition of red hawthorn extract (15 %) showed the highest phenolic content (TPC) and antioxidant properties determined by DPPH (2,2-Diphenyl-1-picrylhydrazyl) and FRAP (Ferric ion reducing antioxidant power) methods. Milk with extracts has better physicochemical properties (dry matter, syneresis and retention capacity). The use of hawthorn extracts in the production of yogurts is a new method for the development of dairy foods with functional properties.

WASTEWATER GLOBAL POLLUTION INDEX AS AN INDICATOR IN ASSESSING THE QUALITY OF THE EFFLUENT FROM THE ARAD MUNICIPAL TREATMENT PLANT

FLORENTINA BUD(1,2), SIMONA PERȚA-CRIȘAN(2), CLAUDIU-ȘTEFAN URSACHI(2), SIMONA GAVRILAȘ(2), FLORENTINA-DANIELA MUNTEANU(1,2*)

The main aim of the present study was to characterize the quality of the sewage leaving the Arad Municipal Wastewater Treatment Plant and highlight the emergence and importance of water reclamation, recycling, and reuse as vital components in integrated aquatic resources management for further reuse. The sewer quality assessment was performed for the period 2018 - 2021. For this purpose, the Global Pollution Index (I_GP^*) was used to determine the degree of pollution of the wastewater influent and effluent from the Arad treatment plant during the mentioned period. These results on the quality of incoming and outgoing sewerage can contribute to developing a management plan for protecting and properly managing water resources.

ENVIRONMENTAL POLLUTION IN THE CITY OF BUCHAREST

IONELA-MIHAELA ROȘU (MARIN)(1*), GABRIEL CIUIU(2), COSMIN JINESCU(3), VALI-IFIGENIA NICOLOF(4)

The work covers air quality monitoring tools in Bucharest, major industrial facilities impacting pollution and the city's eight air quality monitoring stations. Data on pollutant emissions from Bucharest's thermal power plants (SO2, NOx and dust) are presented. Finally, the paper graphically presents the annual average concentrations of NO2, SO2, PM10 and O3 at the monitoring stations and examines pollution peaks and daily limit exceedances from 2017 to 2022.

EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY

PETYA N. RAEVA(1), MARIANNA R. BAEVA(2), DIMITAR R. DIMITROV(2*)

The possibility of the use of mung bean (Vigna radiata L.) flour, which application is almost unknown in our confectionary, was presented in this article. This study aimed to evaluate the effects of mung bean flour on the quality of sucrose-sweetened sponge cake through its physical and sensory characteristics. Two types of sponge cakes made by a partial and full substitution of wheat flour with mung bean flour were proposed. The methods of descriptive sensory analysis were used for a comparative analysis of the new cakes and the control sucrose-sweetened sponge cake. The newly obtained baker’s goods were characterized with good quality characteristics in comparison with those of the cake without mung bean flour (the control cake-sample). Wheat flour could be replaced up to 100 % with mung bean flour for the preparation of sponge cakes without resulting in an unacceptable product in terms of its physical and sensory characteristics. Increasing mung bean flour up to 50 % had most significant effect on textural sensory characteristics. On the grounds of the received results, it can be expected a potential consumer interest in bakery sweet products enriched with vegetable functional ingredients.

ALTERNATIVE NATURAL SWEETENERS AS SUGAR SUBSTITUTES USED IN MAKING ICE CREAM

MARIANA VIOLETA POPESCU, ADRIANA DABIJA, ANCUȚA CHETRARIU(*)

Ice cream is a frozen dessert highly appreciated by all categories of consumers. Lately, consumers' attention is focused on healthy products, with as few ingredients as possible or with natural ingredients. By definition, ice cream is a sweet product. As a rule, sugar is used to obtain ice cream for its characteristics (sweet taste, creaminess, texture, melting time), but the new requirements require the addition or substitution of sugar with other sweeteners. Consumers still prefer the sweet taste of artificial sweeteners, but they are cultivating their taste and increasingly choosing natural nutritious or non-nutritive sweeteners as consumer awareness of healthy foods has increased. This manuscript was based on the study of the literature regarding the use of natural sweeteners in ice cream formulations.

THE IMPACT OF ULTRASOUND TREATMENT ON THE QUALITY OF DIFFERENT WINE VARIETIES

IRINA-LOREDANA IFRIM, ELENA-MIRELA SUCEVEANU(*), IOANA-ADRIANA ȘTEFĂNESCU

The aim of the present study was to characterize the quality of four varieties of wines obtained from grapes of Vrancea area: Feteasca Alba (FA), Tamaioasa Romaneasca (TR), Cabernet Sauvignon (CS) and Muscat Hamburg (MH) ultrasonicated (US) at different times (10 and 30 minutes), in terms of physico-chemical and sensory properties. The sensory characteristics (clarity, color, aroma, taste) and the physico-chemical properties (density, sugar and alcohol content, pH, acidity, electrical conductivity, turbidity) were determinated on must and wine samples. Sonicated wine (energy intake in liquid) gives a more uniform degree of dispersion to the components, which improves the taste and quality (intensification of the color, flavor, and taste of the wine by extracting valuable ingredients from grape seeds and skin, such as polyphenolic substances), but also accelerates its maturation. The results revealed that the ultrasonic samples had a lower fermentation rate due to the inactivation of the yeasts.The wines have a more intense color than the untreated samples, results also related by physico-chemical parameters tested.

THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD

GJORE NAKOV(1*), NATALIJA ATANASOVA-PANCEVSKA(2), SILVIYA IVANOVA(3), MARIA NIKOLOVA(1), IVAN DIMOV(1), MARKO JUKIĆ(4), JASMINA LUKINAC(4)

The aim of this paper is to determine the impact of hemp press cake flour (HPCF) on fatty acids and the microbiological quality of gluten-free bread. Seven types of gluten-free bread with different amounts of HPCF (0, 5, 10, 15, 20, 25 and 30 %) were produced. Gas chromatography was used to determinate the amounts of individual fatty acids, as well as the groups of fatty acids (saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, branched fatty acids). HPCF contains significantly higher content of linoleic acid, α-linoleic acid, omega - 3 fatty acids and Omega - 6 fatty acids compared to rice flour, which indicates that replacing rice flour with HPCF will contribute to a statistically significant difference (p 

EFFECT OF ALTERNATIVE RAW MATERIALS OVER CLINCKER QUALITY AND CO2 EMISSIONS

LEONID VASILIU(1), LILIANA LAZAR(1), LĂCRĂMIOARA RUSU(2), MARIA HARJA(1*)

In the cement industry, the actual challenges are the preservation of the raw materials and energy resources, as well as reduction of pollutant emissions. In this context, the cement producers demand studies to reduce of the production costs and atmospheric emissions. One way to achieve these objectives, is to use alternative fuels or by-product raw materials. Any reduction in the required energy has a beneficial influence both on the viability of the cement plant and on the environment. One of the approaches aimed at reducing thermal energy consumption is the partial substitution of traditional raw materials (limestone, clay, gypsum) with other alternative materials, with a melting effect, among which stand out by-products of the steel industry such as furnace and steel slag. Another way for preservation of energy resources is using alternative fuels instead of traditional fuels like coal, petroleum coke or gas. The clinkering process and clinker quality can be influenced by any additions, in this study was determined these influences.