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SM ISO690:2012 GÎNCU, Ecaterina, CHIRSANOVA (CALCATINIUC), Aurica, POPA, Ion, CALCATINIUC, Dumitru. Proprietăți fizico-chimice a făinii de topinambur (Helianthus Tuberosus). In: Modern Technologies in the Food Industry, Ed. 3, 20-22 octombrie 2016, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2016, pp. 186-189. |
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Modern Technologies in the Food Industry 2016 | ||||||
Conferința "Modern Technologies in the Food Industry" 3, Chişinău, Moldova, 20-22 octombrie 2016 | ||||||
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Pag. 186-189 | ||||||
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Alimentation is one of the most important factors to protect and promote health. Diabetes is a chronic disease characterized by insufficient secretion and deliver of insulin by tissues. Analysis of scientific literature establishes that topinambour is a valuable raw material for diabetics because it contains much nutritive substances for diabetics. Topinambour contain much quantity of dry matter (up to 20%), from which insulin quantity is up to 80%. Insulin is a polysaccharide hydrolysis which results with harmless sugar for diabetics, named fructose. To realize research purpose were used native tubers, 2015-2016 crop years. Its quality was verified in compliance with normative-technical documents. In this research were study organoleptic quality indexes like: exterior and inner section appearance, smell and taste. Also, were tested physic-chemical indexes like: humidity, dry matter content, mass fraction of metallic impurities, mass fraction of mineral impurities, water retention capacity, that state quantity and quality of topinambour flour. |
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Cuvinte-cheie topinambur, insulină, retențiea apei |
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