<abstract xmlns="http://www.w3.org/1999/xhtml">Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and dietary fibre. The aim of the current study was to evaluate effect of pumpkin pomace and pumpkin residue powder on wheat bread quality. The total content of carotenes was analyzed by spectrophotometric method. The initial increase of pumpkin residue addition indicated increase in loaf volume, which started to decrease at higher amounts. Sensory evaluation (appearance; surface, crust; porosity; texture, crumb; taste, and flavour) of wheat bread with pumpkin revealed very high consumer acceptance except sample with 50% pomace addition. Total carotene content and colour b* value in wheat bread increased by adding pumpkin by-products. It is recommended to add 5% and 10% of pumpkin powder and no more than 30% of pumpkin pomace (calculated per 100 kg of flour) to dough for production of wheat bread with pumpkin by-product additions.</abstract>

Quality Parameters Of Wheat Bread Enriched With Pumpkin (<italic>Cucurbita Moschata</italic>) By-Products

<abstract xmlns="http://www.w3.org/1999/xhtml">This paper presents a novel approach to the selection of plants to restore the lost aroma based on the oxidation processes. The predisposition of raw material components to lipid oxidation is the basis of selection criteria. It was determined that the content of unsaturated fatty acids in the lipid extract of watermelon, pumpkin, cucumbers is 30-40%, the ratio of linoleic and linolenic acids in fruit is different. The formation of diene conjugates and hydroperoxides, malondialdehyde after various processing treatment methods is shown. The efficiency of aroma restoration depends on the number of formed 9-, 13- hydroperoxides that serve as a substrate for aroma-forming enzymes. The antioxidant capacity and the oxidation-reduction potential of fresh fruits and fruits after cooking have been analyzed. These characteristics determine the fruit ability to repeated formation of aromatic components. It has been ascertained that gourds have sufficient potential to restore aroma by exogenous lipoxygenases.</abstract>

Odessa National Academy of Food Technologies

Poltava University of Economics and Trade

New Methods Of Plant Selection For Food Aroma Recovery Aided By Oxidation Processes

<abstract xmlns="http://www.w3.org/1999/xhtml">With the rapidly development of fermented milk product, it is significant for enhancing the performance of starter culture. This paper not only investigated the influence of anti-freeze factors and freeze-drying protective agents on viable count, freeze-drying survival rate and yield of <italic>Lactobacillus bulgaricus</italic> (LB) and <italic>Streptococcus thermophilus</italic> (ST), but also optimized the bacteria proportion of freeze-dried starter culture for yogurt by full factorial experimental design. The results showed as following: the freeze-drying protective agents or anti-freeze factors could enhanced survival rate of LB and ST; the freeze-dried LB and ST powders containing both of anti-freeze factors and freeze-drying protective agents had higher viable count and freeze-drying survival rate that were 84.7% and 79.7% respectively; In terms of fermentation performance, the best group of freeze-dried starter for yogurt was the compound of LB3 and ST2.</abstract>

School of Food and Biological Engineering, Shaanxi University of Science and Technology 710021 Xi’an, China

Shaanxi Yatai Dairy Co., Ltd., Xianyang, 713701, China

Optimization Of Freeze-Dried Starter For Yogurt By Full Factorial Experimental Design

<abstract xmlns="http://www.w3.org/1999/xhtml">The results of studies in the field of beverage functionality using walnut are presented. The main components such as celery, Jerusalem artichokes, carrots, pumpkin and rhubarb, as a dietary supplement - extracts from walnut of milk-maturity stage are offered for creating blends. The basic physical and chemical properties of fruit and vegetable raw materials and semi-finished products created on the base of them have been studied, and their nutritional and biological value has been proved. Rational technologies of fruit and vegetable blends with nut additives have been identified. Their biological value has been confirmed. Drinks are recommended for use in the daily diet of human beings to satisfy thirst and enrich the body by biologically valuable components.</abstract>

Higher Educational Institution of Ukoopspilka “Poltava University of Economics and Trade”, 3 Koval str., 36014, Poltava, Ukraine

National University of Food Technologies, 68 Volodymyrska str., 01601, Kyiv, Ukraine

Prospects Of Using Walnut In Technologies Of Drinks

<abstract xmlns="http://www.w3.org/1999/xhtml">In this paper, yoghurts from ultrafiltered concentrated whole milk with a volume reduction ratio 0, 2 and 3 with three different probiotic yoghurt starters were obtained. Their physiological, microbiological and rheological properties were examined. The concentrated probiotic yoghurts had high concentration of viable cells of the probiotic strain <italic>Lactobacillus delbrueckii</italic> ssp. <italic>bulgaricus</italic> (over 1010cfu/cm3). For the preparation of concentrated probiotic yoghurts the most appropriate volume reduction ratio was 2. The probiotic yoghurts with starters MZ2 and 1CM had the best structure. The concentrated probiotic yoghurts with all starters are functional foods.</abstract>

Department “Process engineering”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria

Department “Microbiology”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria

Department “Technology of milk and dairy products”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria

Probiotic Yoghurts From Ultrafiltered Concentrated Milk

<abstract xmlns="http://www.w3.org/1999/xhtml">Oxidation was related to the pathogenesis of human diseases. Adequate intake of antioxidant activity of food can reduce the levels of free radicals, prevent lipid peroxidation, and help the body against diseases. In the paper, casein from goat milk was hydrolyzed by five commercial proteases, namely, Alcalase, flavourzyme, papain, proteinase K and trypsin. The antioxidant activities of casein hydrolysates were assessed by evaluating hydrolysis degree, DPPH radical-scavenging activity, metal-chelating activity and superoxide radical scavenging activity. The results showed as follows: the DH of proteinase K, Alcalase, and trypsin were higher significantly than those of papain and flavourzyme. The Fe2+-chelation activity and superoxide radical scavenging activity of casein hydrolysates from goat milk by Alcalase was higher than the others, the DPPH scavenging activities of casein hydrolysates by Alcalase and papain was higher than the others and the DPPH scavenging activities by Alcalase and papain had no significant diffierence (<italic>p&lt;0.05</italic>), so the optimal proteinase for hydrolysis casein from goat milk to produce antioxidant peptide was Alcalase.</abstract>

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’ an, 710021, China

Effect Of Five Proteases Including Alcalase, Flavourzyme, Papain, Proteinase K And Trypsin On Antioxidative Activities Of Casein Hydrolysate From Goat Milk

<abstract xmlns="http://www.w3.org/1999/xhtml">This paper investigates the antimicrobial action of the extracts and essential oil of wildgrowing <italic>Tanacetum vulgare L</italic> on: <italic>Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Bacilus subtilis,</italic> using the diffusion disc method. The essential oils but also the ethanolic extracts tested exhibited moderate action on Staphilococcus aureus and Bacillus subtilis and low action on <italic>E. coli</italic> and <italic>Pseudomonas aeruginosa</italic>. The moderate antimicrobial activity is related to the amount of some chemical components of the essential oil of <italic>T. vulgare flos.</italic> Thus, this paper presents also the quantitative and qualitative analysis of the essential oils of T. vulgare harvested from two different habitats. The essential oils obtained by steam-distillation were analysed by gas-cromatography coupled with mass spectrometry (GC-MS).</abstract>

Antimicrobial Effects Of The Ethanolic Extracts And Essential Oils Of <italic>Tanacetum Vulgare L</italic> From Romania

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Volume 27 (2023): Issue 2 (December 2023)

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Acta Universitatis Cibiniensis. Series E: Food Technology

 Publishing House and Owner: Lucian Blaga University of Sibiu, Romania  Aims and Scope  ACTA UNIVERSITATIS CIBINIENSIS, Series E : Food Technology (AUCFT) is an open access, peer-reviewed international scientific journal that publishes papers covering a wide range of topics in the following areas:   Food technology, biotechnology and engineering;  Food analysis and control;  Quality assurance and food safety;  Management of modern food processing;  Food innovation and products design;  Modelling, simulation and optimisation of food processes.   The journal will publish:    original research papers and short communications describing important new discoveries or further developments in the above-mentioned topics;  reviews, mainly of new rapidly developing areas of food technology and related fields;  special themed issues on relevant topics;  short presentations of the doctoral thesis finished by PhD-students coordinated by professors from “Lucian Blaga” University of Sibiu, Romania in the fields of food technology, food engineering or biotechnology.    Particularly welcome are papers showing how research results can be used in food technology and engineering and experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research in the food area.  Archiving  Sciendo archives the contents of this journal in Portico - digital long-term preservation service of scholarly books, journals and collections.  Plagiarism Policy  The editorial board is participating in a growing community of Similarity Check System's users in order to ensure that the content published is original and trustworthy. Similarity Check is a medium that allows for comprehensive manuscripts screening, aimed to eliminate plagiarism and provide a high standard and quality peer-review process. 

Acta Universitatis Cibiniensis. Series E: Food Technology

Volume 19 (2015): Issue 2 (December 2015)

Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products

New Methods Of Plant Selection For Food Aroma Recovery Aided By Oxidation Processes

Optimization Of Freeze-Dried Starter For Yogurt By Full Factorial Experimental Design

Prospects Of Using Walnut In Technologies Of Drinks

Probiotic Yoghurts From Ultrafiltered Concentrated Milk

Effect Of Five Proteases Including Alcalase, Flavourzyme, Papain, Proteinase K And Trypsin On Antioxidative Activities Of Casein Hydrolysate From Goat Milk

Antimicrobial Effects Of The Ethanolic Extracts And Essential Oils Of Tanacetum Vulgare L From Romania

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