USE OF WALNUTS (JUGLANS REGIA L.) WASTE FROM PHYSICAL EXTRACTION OF OIL TO PRODUCE FLOUR AND SWEETS
Journal Title: Food and Environment Safety - Year 2018, Vol 0, Issue 1
Abstract
The purpose of the research consists in enhancing the value of the secondary products of the seed oil industry, especially of the defatted walnut flour (Juglans regia L.). By adding it in the composition of sweets, the aim is to obtain a new product, with a balanced ensemble of nutritional substances – fats and carbohydrates. Also, it will be possible to enlarge the assortment of the confectionery products, which due to the low amount of carbohydrates, could be consumed by persons of all age, without the risk of sickening of diabetes.Physico- chemical methods were used to determine humidity, amount of fats, acid value, peroxide value and amount of total ash as well as the defatted walnut flour’s quality, used in the production of sweets. The product was subjected to physico – chemical, microbiological and sensory analysis. Due to the amount of fats contained in defatted walnut flour, the peroxide value in the finite product was determined. The aim is to notice wether fats’ oxidation occurs during storage which results in the worsening of organoleptic characteristics of the product – taste and flavor. The results show microbiological stability of the product, absence of oxidation of fats contained in defatted walnut flour, confirmed by sensory analysis. No taste or flavor drawbacks of the product that could be caused by fats’ oxidation were identified.
Authors and Affiliations
Valentina BANTEA-ZAGAREANU
Keywords
Related Articles
- EP ID EP552038
- DOI -
- Views 160
- Downloads 0
THE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES
The objective of this research was to investigate the effect of substituting fructose by different levels of inulin (3 and 6%) and the addition of psyllium fibers (3 and 6%) on the quality attributes of lingonberry ice c...
ELABORATION OF A METHOD TO DETERMINE THE DRY WHITE WINE FALSIFICATION WITH SUCROSE
A standard method of reducing sugars determination using Fehling-Muller reagent has been modified and applied to control the presence of sucrose in white dry wine that can be considered as an indication of its falsificat...
ANTIOXIDANT CAPACITY OF LOCAL BERRIES IN COMPLEX FOOD PRODUCTS
Complex food degradation is caused by lipid oxidation process and as a result there may occur a rancid odor, colour change and texture may be modified, thus negatively influencing the sensory qualities of food. The resu...
THE USE OF DOG-ROSE HIPS (ROSA CANINA) FRUITS IN THE PRODUCTION OF MARSHMALLOW-TYPE CANDY
The marshmallow is a high-energy sugar-based product with a pleasant taste and aroma, chewable consistency, foamy structure with fine porosity, consumed by children. Artificial dyes are added during the manufacture of th...
PERCEPTION OF FARMERS, FEED PROCESSORS AND FEED RETAILERS ON CONTAMINANTS OF LIVESTOCK FEED AND WATER IN SOME SELECTED AREAS OF ETHIOPIA
The study was undertaken in Western, Eastern and Southern Shoa Ethiopia with the aim to assess the handling and storage practices of feeds and risks related to livestock water along the feed production, marketing and uti...