Cârlescu Petru Marian

Effect of Grape Skin Powder Addition on Chemical, Nutritional and Technological Properties of Cheese

Roxana Nicoleta Rațu, Marius Giorgi Usturoi, Răzvan Mihail Radu-Rusu, Ionuț Dumitru Veleșcu, Florin Daniel Lipșa, Vlad Nicolae Arsenoaia, Alina Narcisa Postolache, Ioana Cristina Crivei, Petru Marian Cârlescu

ABSTRACT. Large amounts of chemicals with useful properties can be found in by-products of the processing of grapes. Consumer interest in functional foods has increased recently, with dairy products dominating this market. Constituents from grape-based by-products that are naturally occurring in grapes have the potential to enhance the functional qualities of dairy products and lessen environmental damage. As a result, the goal of this research is to provide crucial information on the use of grape skin powder as a helpful ingredient in the manufacture of cheese. In this study, grape skin powder (GSP) was added to cheese to increase its bioactive compounds content and antioxidant activity. Total phenolic content (TPC) was significantly greater in the enriched cheese (5.483±0.443 mg C3G/100 g DW). Adding 2% grape skin powder to the cheese formulation gave an increase of 0.295 mg CE/g DW of TFC and 2.046 mg GAE/g DW of TPC. The GSP-supplemented cheese also showed greater antioxidant activity than the control. This study demonstrates that grape by-products can effectively transfer beneficial compounds to cheese.

Keywords: food; functional; grapes by-products; quality.

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Comparison of Two Microwave Drying Techniques for Cereal Seeds and Determination of Their Physical Parameters

Petru Marian Cârlescu, Marius Băetu, Virginia Ciobanu, Ioan Țenu, Radu Roșca

ABSTRACT. The microwave drying of wheat and corn seeds by two technologies at different working powers is studied here. The main objective is to evaluate the effect of microwaves on variations in the moisture, colour and size of the seeds after microwave drying. The tests are performed in microwave ovens with and without inverter technology at three drying powers (260, 440 and 620 W). It has been observed that increasing drying power results in a ~50% reduction in drying time and a seed moisture level below 14%. The colour variation of the seeds is insignificant between microwave drying with and without the inverter. However, there is also an unacceptable decrease in size for both types of seeds with increasing drying power, which can lead to increased shrinkage of the seeds and the appearance of cracks, especially in the corn seeds.

Keywords: microwave, drying, cereal seeds.

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