The Molecular Restructuring of Classical Desserts by Using Food Industry By-Products
| Autor: | Gabriela PRECUP, Lavinia Florina CĂLINOIU, Laura MITREA, Maria BINDEA, Bogdan RUSU, Bianca Eugenia ȘTEFĂNESCU, Dan Cristian VODNAR |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 2, Pp 58-64 (2017) |
| Druh dokumentu: | article |
| ISSN: | 2344-2344 2344-5300 |
| DOI: | 10.15835/buasvmcn-fst:0032 |
| Popis: | Fruit and vegetable by-products are in general thrown away and can cause environmental problems, even though they are a valuable source of bioactive compounds, which may be used for innovative food production. The present work focused on achieving a new type of dessert, a “Sweetburger”, by restructuring its molecular components with the aid of molecular gastronomy techniques and using agro-industrial wastes (beetroot and sour cherry pulp and peels, melon pomace). The innovative dessert has been obtained and the bioactive compounds contained in the agro-industrial wastes have been characterized using the HPLC method, Folin-Ciocalteu and spectrophotometry. The total polyphenol content from sour cherries waste was significant, 508,9 mg gallic acid/100 g. The total anthocyanin content from beetroot pulp was 0,117 mg/ 100 g. |
| Databáze: | Directory of Open Access Journals |
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