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REVISTA DE CHIMIE
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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2018, Volume 69, Issue 1, 70-75

https://doi.org/10.37358/RC.18.1.6046

Oana Bianca Oprea, Livia Apostol, Simona Bungau, Gabriela Cioca, Alina Dora Samuel, Mihaela Badea, Liviu Gaceu

Cercetari privind compozitia chimica si proprietatile reologice ale mixturilor din faina de grau si epicarp de struguri

Abstract:

Grape skin is considered a valuable by-product for antioxidant and antibacterial agent preparation. The grape skin contains some active compounds, such as, dietary fiber, polyphenols, flavonols, and resveratrol; it is commonly used as a nutritional supplement. The main aim of this study was to establish the optimum dose of grape skin flour, to be used as a functional ingredient in the bakery products industry, from both chemical and rheological point of view. The laboratory experiments evaluated the functional potential of wheat flour enriched with grape skin flour, in different proportions, by examining the chemical composition and rheological behaviour of the doughs. Protein, crude fibre, fat, ash and mineral contents were determined. Using ¹H-NMR spectral technique, the fatty acids composition was determined, especially the concentrations of short-chain saturated fatty acids (C4-C8), di-unsaturated fatty acids, mono-unsaturated fatty acids and long-chain saturated fatty acids (]C8). 1H-NMR spectra were recorded on a Bruker Ascend 400 MHz spectrometer. The rheological behaviour was analyzed using the predefined Chopin + protocol on Mixolab, an equipment of CHOPIN Technologies. Grape skin flour was incorporated into wheat flour at three different levels, 5, 10 and 15% and it was found that incorporation up to a 15% level into the formulation of wheat flour yielded an acceptable product in terms of rheological parameters, with improved chemical, nutritional and functional properties.
Keywords:
bakery; crude fibre; functional ingredient; grape skin; dough; rheological properties

Issue: 2018, Volume 69, Issue 1
Pages: 70-75
Publication date: 15/02/2018
https://doi.org/10.37358/RC.18.1.6046
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Creative Commons License
This article is published under the Creative Commons Attribution 4.0 International License
Citation Styles
Cite this article as:
OPREA, O.B., APOSTOL, L., BUNGAU, S., CIOCA, G., SAMUEL, A.D., BADEA, M., GACEU, L., Cercetari privind compozitia chimica si proprietatile reologice ale mixturilor din faina de grau si epicarp de struguri, Rev. Chim., 69(1), 2018, 70-75.

Vancouver
Oprea OB, Apostol L, Bungau S, Cioca G, Samuel AD, Badea M, Gaceu L. Cercetari privind compozitia chimica si proprietatile reologice ale mixturilor din faina de grau si epicarp de struguri. Rev. Chim.[internet]. 2018 Jan;69(1):70-75. Available from: https://doi.org/10.37358/RC.18.1.6046


APA 6th edition
Oprea, O.B., Apostol, L., Bungau, S., Cioca, G., Samuel, A.D., Badea, M. & Gaceu, L. (2018). Cercetari privind compozitia chimica si proprietatile reologice ale mixturilor din faina de grau si epicarp de struguri. Revista de Chimie, 69(1), 70-75. https://doi.org/10.37358/RC.18.1.6046


Harvard
Oprea, O.B., Apostol, L., Bungau, S., Cioca, G., Samuel, A.D., Badea, M., Gaceu, L. (2018). 'Cercetari privind compozitia chimica si proprietatile reologice ale mixturilor din faina de grau si epicarp de struguri', Revista de Chimie, 69(1), pp. 70-75. https://doi.org/10.37358/RC.18.1.6046


IEEE
O.B. Oprea, L. Apostol, S. Bungau, G. Cioca, A.D. Samuel, M. Badea, L. Gaceu, "Cercetari privind compozitia chimica si proprietatile reologice ale mixturilor din faina de grau si epicarp de struguri". Revista de Chimie, vol. 69, no. 1, pp. 70-75, 2018. [online]. https://doi.org/10.37358/RC.18.1.6046


Text
Oana Bianca Oprea, Livia Apostol, Simona Bungau, Gabriela Cioca, Alina Dora Samuel, Mihaela Badea, Liviu Gaceu,
Cercetari privind compozitia chimica si proprietatile reologice ale mixturilor din faina de grau si epicarp de struguri,
Revista de Chimie,
Volume 69, Issue 1,
2018,
Pages 70-75,
ISSN 2668-8212,
https://doi.org/10.37358/RC.18.1.6046.
(https://revistadechimie.ro/Articles.asp?ID=6046)
Keywords: bakery; crude fibre; functional ingredient; grape skin; dough; rheological properties


RIS
TY - JOUR
T1 - Cercetari privind compozitia chimica si proprietatile reologice ale mixturilor din faina de grau si epicarp de struguri
A1 - Oprea, Oana Bianca
A2 - Apostol, Livia
A3 - Bungau, Simona
A4 - Cioca, Gabriela
A5 - Samuel, Alina Dora
A6 - Badea, Mihaela
A7 - Gaceu, Liviu
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2018
VL - 69
IS - 1
SP - 70
EP - 75
UR - https://doi.org/10.37358/RC.18.1.6046
KW - bakery
KW - crude fibre
KW - functional ingredient
KW - grape skin
KW - dough
KW - rheological properties
ER -


BibTex
@article{RevCh2018P70,
author = {Oprea Oana Bianca and Apostol Livia and Bungau Simona and Cioca Gabriela and Samuel Alina Dora and Badea Mihaela and Gaceu Liviu},
title = {Cercetari privind compozitia chimica si proprietatile reologice ale mixturilor din faina de grau si epicarp de struguri},
journal = {Revista de Chimie},
volume = {69},
number = {1},
pages = {70-75},
year = {2018},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.18.1.6046},
url = {https://revistadechimie.ro/Articles.asp?ID=6046}
}
 
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