USE OF WALNUTS (JUGLANS REGIA L.) WASTE FROM PHYSICAL EXTRACTION OF OIL TO PRODUCE FLOUR AND SWEETS TITLE

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 substance...

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Autor principal:	Valentina BANTEA-ZAGAREANU
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	dried fruits fats oxidation peroxide value sweets defatted walnut flour inulin Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/9fd800143d1b4919b148d140051b2509
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spelling	oai:doaj.org-article:9fd800143d1b4919b148d140051b25092021-12-02T18:18:26ZUSE OF WALNUTS (JUGLANS REGIA L.) WASTE FROM PHYSICAL EXTRACTION OF OIL TO PRODUCE FLOUR AND SWEETS TITLE2068-66092559-6381https://doaj.org/article/9fd800143d1b4919b148d140051b25092018-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/562/537https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The 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. Physicochemical 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.Valentina BANTEA-ZAGAREANUStefan cel Mare University of Suceavaarticledried fruitsfatsoxidationperoxide valuesweetsdefatted walnut flourinulinFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 1, Pp 74-80 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	dried fruits fats oxidation peroxide value sweets defatted walnut flour inulin Food processing and manufacture TP368-456
spellingShingle	dried fruits fats oxidation peroxide value sweets defatted walnut flour inulin Food processing and manufacture TP368-456 Valentina BANTEA-ZAGAREANU USE OF WALNUTS (JUGLANS REGIA L.) WASTE FROM PHYSICAL EXTRACTION OF OIL TO PRODUCE FLOUR AND SWEETS TITLE
description	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. Physicochemical 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.
format	article
author	Valentina BANTEA-ZAGAREANU
author_facet	Valentina BANTEA-ZAGAREANU
author_sort	Valentina BANTEA-ZAGAREANU
title	USE OF WALNUTS (JUGLANS REGIA L.) WASTE FROM PHYSICAL EXTRACTION OF OIL TO PRODUCE FLOUR AND SWEETS TITLE
title_short	USE OF WALNUTS (JUGLANS REGIA L.) WASTE FROM PHYSICAL EXTRACTION OF OIL TO PRODUCE FLOUR AND SWEETS TITLE
title_full	USE OF WALNUTS (JUGLANS REGIA L.) WASTE FROM PHYSICAL EXTRACTION OF OIL TO PRODUCE FLOUR AND SWEETS TITLE
title_fullStr	USE OF WALNUTS (JUGLANS REGIA L.) WASTE FROM PHYSICAL EXTRACTION OF OIL TO PRODUCE FLOUR AND SWEETS TITLE
title_full_unstemmed	USE OF WALNUTS (JUGLANS REGIA L.) WASTE FROM PHYSICAL EXTRACTION OF OIL TO PRODUCE FLOUR AND SWEETS TITLE
title_sort	use of walnuts (juglans regia l.) waste from physical extraction of oil to produce flour and sweets title
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/9fd800143d1b4919b148d140051b2509
work_keys_str_mv	AT valentinabanteazagareanu useofwalnutsjuglansregialwastefromphysicalextractionofoiltoproduceflourandsweetstitle
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USE OF WALNUTS (JUGLANS REGIA L.) WASTE FROM PHYSICAL EXTRACTION OF OIL TO PRODUCE FLOUR AND SWEETS TITLE

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