Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
499 18 |
Ultima descărcare din IBN: 2024-03-26 08:51 |
Căutarea după subiecte similare conform CZU |
664.6:633.494 (1) |
Baking. Bread. Flour confectionery (72) |
Edible roots and tubers. Root crops (33) |
SM ISO690:2012 CHIRSANOVA (CALCATINIUC), Aurica, CAPCANARI, Tatiana, GÎNCU, Ecaterina. Jerusalem artichoke (Helianthus tuberosus) flour impact on bread quality. In: Journal of Engineering Sciences, 2021, vol. 28, nr. 1, pp. 131-143. ISSN 2587-3474. DOI: https://doi.org/10.52326/jes.utm.2021.28(1).14 |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Journal of Engineering Sciences | ||||||
Volumul 28, Numărul 1 / 2021 / ISSN 2587-3474 /ISSNe 2587-3482 | ||||||
|
||||||
DOI:https://doi.org/10.52326/jes.utm.2021.28(1).14 | ||||||
CZU: 664.6:633.494 | ||||||
Pag. 131-143 | ||||||
|
||||||
Descarcă PDF | ||||||
Rezumat | ||||||
Jerusalem artichoke tubers are known for their high content of nutrients, high acidity, pleasant taste and smell and beneficial effects on health. Thus, the capitalization of food products such as bread with Jerusalem artichoke flour, could be an opportunity to diversify the range of new products. The aim of this research was to elucidate the impact of added Jerusalem artichoke flour (in a concentration of 2.5%, 5%, 7.5% and 10%) in wheat flour bread on the sensory and physico-chemical properties of the finished product. Jerusalem artichoke flour has a high dry matter content and a high content of essential amino acids such as histidine, isoleucine, methionine, phenylalanine and valine. In the results we recommend the replacement of wheat flour with 5% Jerusalem artichoke flour, to obtain a product rich in micro and macronutrients with better organoleptic properties and a longer shelf life, which positively influences human health. |
||||||
Cuvinte-cheie Jerusalem artichoke, dough fermentation, bread volume, Organoleptic properties, topinambur, fermentarea aluatului, volumul pâinii, proprietăți organoleptice |
||||||
|
Cerif XML Export
<?xml version='1.0' encoding='utf-8'?> <CERIF xmlns='urn:xmlns:org:eurocris:cerif-1.5-1' xsi:schemaLocation='urn:xmlns:org:eurocris:cerif-1.5-1 http://www.eurocris.org/Uploads/Web%20pages/CERIF-1.5/CERIF_1.5_1.xsd' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' release='1.5' date='2012-10-07' sourceDatabase='Output Profile'> <cfResPubl> <cfResPublId>ibn-ResPubl-126784</cfResPublId> <cfResPublDate>2021-04-05</cfResPublDate> <cfIssue>1</cfIssue> <cfStartPage>131</cfStartPage> <cfISSN>2587-3474</cfISSN> <cfURI>https://ibn.idsi.md/ro/vizualizare_articol/126784</cfURI> <cfTitle cfLangCode='EN' cfTrans='o'>Jerusalem artichoke (Helianthus tuberosus) flour impact on bread quality</cfTitle> <cfKeyw cfLangCode='EN' cfTrans='o'>Jerusalem artichoke; dough fermentation; bread volume; Organoleptic properties; topinambur; fermentarea aluatului; volumul pâinii; proprietăți organoleptice</cfKeyw> <cfAbstr cfLangCode='EN' cfTrans='o'><p>Jerusalem artichoke tubers are known for their high content of nutrients, high acidity, pleasant taste and smell and beneficial effects on health. Thus, the capitalization of food products such as bread with Jerusalem artichoke flour, could be an opportunity to diversify the range of new products. The aim of this research was to elucidate the impact of added Jerusalem artichoke flour (in a concentration of 2.5%, 5%, 7.5% and 10%) in wheat flour bread on the sensory and physico-chemical properties of the finished product. Jerusalem artichoke flour has a high dry matter content and a high content of essential amino acids such as histidine, isoleucine, methionine, phenylalanine and valine. In the results we recommend the replacement of wheat flour with 5% Jerusalem artichoke flour, to obtain a product rich in micro and macronutrients with better organoleptic properties and a longer shelf life, which positively influences human health.</p></cfAbstr> <cfAbstr cfLangCode='RO' cfTrans='o'><p>Tuberculii de topinambur sunt cunoscuți pentru conținutul înalt de substanțe nutritive, aciditate ridicată, gust și miros plăcut și efecte benefice asupra sănătății. Astfel valorificarea produselor alimentare precum pâinea cu făină de topinabur, ar putea fi o posibilitate de a diversifica sortimentul de produse noi. Scopul cercetării date a fost de a elucida impactul făinii de de topinambur adăugată (în concentrație de 2,5%, 5%, 7,5% și 10%) în pâinea din făină de grâu asupra proprietăților senzoriale și fizico-chimice a produsului finit. Făina de topinambur are un conținut înalt de substanță uscată și un conținut ridicat de aminoacizi esențiali, cum ar fi histidina, izoleucina, metionina, fenilalanina și valina. Rezultatele obținute recomandă înlocuirea făinii de grâu cu 5% făină de topinambur, pentru a obține un produs bogat în micro și macronutrienți cu proprietăți organoleptice mai bune și o durată de valabilitate mai lungă, care influențează pozitiv sănătatea umană.</p></cfAbstr> <cfResPubl_Class> <cfClassId>eda2d9e9-34c5-11e1-b86c-0800200c9a66</cfClassId> <cfClassSchemeId>759af938-34ae-11e1-b86c-0800200c9a66</cfClassSchemeId> <cfStartDate>2021-04-05T24:00:00</cfStartDate> </cfResPubl_Class> <cfResPubl_Class> <cfClassId>e601872f-4b7e-4d88-929f-7df027b226c9</cfClassId> <cfClassSchemeId>40e90e2f-446d-460a-98e5-5dce57550c48</cfClassSchemeId> <cfStartDate>2021-04-05T24:00:00</cfStartDate> </cfResPubl_Class> <cfPers_ResPubl> <cfPersId>ibn-person-1198</cfPersId> <cfClassId>49815870-1cfe-11e1-8bc2-0800200c9a66</cfClassId> <cfClassSchemeId>b7135ad0-1d00-11e1-8bc2-0800200c9a66</cfClassSchemeId> <cfStartDate>2021-04-05T24:00:00</cfStartDate> </cfPers_ResPubl> <cfPers_ResPubl> <cfPersId>ibn-person-26769</cfPersId> <cfClassId>49815870-1cfe-11e1-8bc2-0800200c9a66</cfClassId> <cfClassSchemeId>b7135ad0-1d00-11e1-8bc2-0800200c9a66</cfClassSchemeId> <cfStartDate>2021-04-05T24:00:00</cfStartDate> </cfPers_ResPubl> <cfPers_ResPubl> <cfPersId>ibn-person-52153</cfPersId> <cfClassId>49815870-1cfe-11e1-8bc2-0800200c9a66</cfClassId> <cfClassSchemeId>b7135ad0-1d00-11e1-8bc2-0800200c9a66</cfClassSchemeId> <cfStartDate>2021-04-05T24:00:00</cfStartDate> </cfPers_ResPubl> <cfFedId> <cfFedIdId>ibn-doi-126784</cfFedIdId> <cfFedId>10.52326/jes.utm.2021.28(1).14</cfFedId> <cfStartDate>2021-04-05T24:00:00</cfStartDate> <cfFedId_Class> <cfClassId>31d222b4-11e0-434b-b5ae-088119c51189</cfClassId> <cfClassSchemeId>bccb3266-689d-4740-a039-c96594b4d916</cfClassSchemeId> </cfFedId_Class> <cfFedId_Srv> <cfSrvId>5123451</cfSrvId> <cfClassId>eda2b2e2-34c5-11e1-b86c-0800200c9a66</cfClassId> <cfClassSchemeId>5a270628-f593-4ff4-a44a-95660c76e182</cfClassSchemeId> </cfFedId_Srv> </cfFedId> </cfResPubl> <cfPers> <cfPersId>ibn-Pers-1198</cfPersId> <cfPersName_Pers> <cfPersNameId>ibn-PersName-1198-3</cfPersNameId> <cfClassId>55f90543-d631-42eb-8d47-d8d9266cbb26</cfClassId> <cfClassSchemeId>7375609d-cfa6-45ce-a803-75de69abe21f</cfClassSchemeId> <cfStartDate>2021-04-05T24:00:00</cfStartDate> <cfFamilyNames>Кирсанова (калкатинюк) </cfFamilyNames> <cfFirstNames>Аурика</cfFirstNames> </cfPersName_Pers> </cfPers> <cfPers> <cfPersId>ibn-Pers-26769</cfPersId> <cfPersName_Pers> <cfPersNameId>ibn-PersName-26769-3</cfPersNameId> <cfClassId>55f90543-d631-42eb-8d47-d8d9266cbb26</cfClassId> <cfClassSchemeId>7375609d-cfa6-45ce-a803-75de69abe21f</cfClassSchemeId> <cfStartDate>2021-04-05T24:00:00</cfStartDate> <cfFamilyNames>Capcanari</cfFamilyNames> <cfFirstNames>Tatiana</cfFirstNames> </cfPersName_Pers> </cfPers> <cfPers> <cfPersId>ibn-Pers-52153</cfPersId> <cfPersName_Pers> <cfPersNameId>ibn-PersName-52153-3</cfPersNameId> <cfClassId>55f90543-d631-42eb-8d47-d8d9266cbb26</cfClassId> <cfClassSchemeId>7375609d-cfa6-45ce-a803-75de69abe21f</cfClassSchemeId> <cfStartDate>2021-04-05T24:00:00</cfStartDate> <cfFamilyNames>Gîncu</cfFamilyNames> <cfFirstNames>Ecaterina</cfFirstNames> </cfPersName_Pers> </cfPers> <cfSrv> <cfSrvId>5123451</cfSrvId> <cfName cfLangCode='en' cfTrans='o'>CrossRef DOI prefix service</cfName> <cfDescr cfLangCode='en' cfTrans='o'>The service of issuing DOI prefixes to publishers</cfDescr> <cfKeyw cfLangCode='en' cfTrans='o'>persistent identifier; Digital Object Identifier</cfKeyw> </cfSrv> </CERIF>