Papers by Alina Boistean
Journal of Engineering Science, 2023
The article proposes the technology of obtaining grissini type salt-free bakery products. Researc... more The article proposes the technology of obtaining grissini type salt-free bakery products. Research has been carried out on reducing the salt content and replacing the water with fermentation products as kefir, whey, and sour borscht, in order to reduce the effect of the lack of salt on the product quality. The results showed that the complete exclusion of salt from the recipe had a negative effect on the dough stability, physicochemical properties and organoleptic characteristics of the baked products. Partial or total omission of salt resulted in higher dough rise ability and lower moisture content in the final product. Grissini made according to the classic recipe with salt, registered high appearance and sensory properties, while reducing the salt content results in products with a less pronounced crust and taste. The use of kefir, whey and sour borscht as water substitutes in the recipe contributed to the improvement of the chromatic parameters, as well as the physicochemical indicators of the baked grissini. However, consumers appreciated less the samples with the addition of kefir and whey. These samples being distinguished by a specific taste and smell, in some extent unusual for panelists. At the same time, grissini based on sour borscht were highly appreciated. According to the results, the sample with sour borscht without added salt recorded similar characteristics to the control sample, but in order to align it with national standards in terms of physicochemical indicators, the dough fermentation period needs to be revised.
Modern Biotechnologies – Solutions to the Challenges of the Contemporary World. Symposium Proceedings, 2021
Food systems
The objective of the study was to investigate the potential application of beta-glucans obtained ... more The objective of the study was to investigate the potential application of beta-glucans obtained from yeast sediment resulting from the manufacture of local Viorica wine (2018 harvest). To determine the amount of beta-glucans in the yeast sediment, two were used: the calculation method and the laboratory method, obtaining similar quantities, 29.92 ± 0.47 and 28.17 ± 0.32 respectively. The beta -glucans obtained were incorporated in various concentrations (0.1%; 0.2%; 0.3%; 0.4% and 0.5%) in the yogurt obtained from skimmed milk. The effect of beta-glucan addition on the physicochemical properties of freshly prepared yogurts was investigated. The addition of beta-glucans positively influenced the formation of the gel relay resulting in a decrease in the fermentation time of yogurt. The final pH point of 4.5 was reached one hour earlier (in 4 hours) compared to the control sample (in 5 hours). The results showed that there are no significant changes in physicochemical properties (titr...
The objective of the study was to emphasize the consumers' attitude regarding the salt intake... more The objective of the study was to emphasize the consumers' attitude regarding the salt intake in Republic of Moldova. The Government of the Republic of Moldova has committed itself to reducing salt consumption at the national level among the population by 2020 to less than 8 g per day (a 30% reduction). This objective is provided in the National Action Plan for 2016-2020 and the National Program in the field of Food and Nutrition 2014 - 2020. The actions are part of the National Strategy for the Prevention and Control of Noncommunicable Diseases. Data collection was conducted in the period January 2020 and June 2020 through a questionnaire concerning this issue. The main objectives of the study were to identify foods that lead to high sodium intake in the adult population and to analyze practices, attitudes, behaviour and knowledge about salt consumption. It has been found that citizens consume excessive amounts of salt. About 90% of respondents are aware that excess intake of s...
Modern Biotechnologies – Solutions to the Challenges of the Contemporary World. Symposium Proceedings, 2021
Food systems, 2020
In this study, the physicochemical properties of Italian and German bentonites were evaluated, in... more In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the clarification process were: dose of bentonite-2.03 g • 25L-1 , time-45 min, temperature-20 ± 1 °C, stirring time-60 s, centrifugation time-3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose-1.96 g • L-1 , contact time-45 min, temperature-20 ± 1 °C, stirring time-300 s, centrifugation time-3 min and spin speed of 300 min-1. Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the clarification process.
Acetic acid bacteria occur in sugar and alcoholised, slightly acid niches such as flowers, fruits... more Acetic acid bacteria occur in sugar and alcoholised, slightly acid niches such as flowers, fruits, beer, wine, cider, vinegar, souring fruit juices and honey. On these substrates they oxidize the sugars and alcohols, resulting an accumulation of organic acids as final products. These transformations are of considerable interest for the biotechnological industry. The best known industrial application of acetic acid bacteria is vinegar production. The study used a method Real-Time PCR allows the quantitative detection of the members of the acetic acid bacteria group including the well-known Acetobacter, Gluconacetobacter and Gluconobacter species, and also other rare occurring but also acetic acid producing representatives as Acidisphaera sp., Acidocella sp., Acidomonas sp., Asaia sp., Granulibacter, Kozakia sp. and Swaminathania sp. The main objective of the present work is to test fast, sensitive and reliable technique such as Real-Time PCR and to detect acetic acid bacteria group w...
Vinegar is one of the oldest fermented products in the world and its production dates back to aro... more Vinegar is one of the oldest fermented products in the world and its production dates back to around 2000 BC. It is a liquid fermentation product that consists from 4% to 9% acetic acid, which is commonly used and consumed globally, either directly or as a condiment in food. It is produced by two-stage fermentation systems, i.e., the alcoholic fermentation of sugary substrates and subsequently, the acetous fermentation (oxidation) of the ethanol into acetic acid. There are numerous different types of vinegars produced worldwide based on the raw material and the production method used. Among all the vinegars available, the most common types of vinegar, produced in different parts of the world, and including some top-quality famous products, are “cider vinegar,” “balsamic vinegar,” “wine vinegar,” “rice vinegar,” and “malt vinegar.” Tropical fruit vinegars and vinegars made from any kind of agricultural surpluses are also available. The different raw materials and the methods used for...
Food and Nutrition Sciences
Food and Nutrition Sciences
Journal of Engineering Science
Three types of monofloral honey (rapeseed honey, buckwheat and lavender) from the Republic of Mol... more Three types of monofloral honey (rapeseed honey, buckwheat and lavender) from the Republic of Moldova were analyzed. The results of the palynological analysis showed that the samples had a dominant type of pollen (at least 45%). In the case of lavender honey, the pollen of the plant Lavandula angustifolia is present in an average value of 74.83 ± 0.3; in rapeseed honey - Brassica napus and for buckwheat honey -Fagopyrum esculentum in average values as follows: 56.07 ± 0.3 and 68.08 ± 0.2% respectively. The study of the content of biologically active substances showed that buckwheat honey is the richest in polyphenols (9.00 ± 0.11 mg gallic acid / kg) and carotenoids (4.24 ± 0.57 mg βcarotE / kg), and maximum content of flavonoids is in rapeseed honey (4.52 ± 0.28 mg catechin / kg). Thus, the obtained results confirm that the honey from the Republic of Moldova falls within the limits recommended by the international regulation assuming adequate working conditions, handling, collectio...
Journal of Social Sciences
This review aims to share the history of bees and the use of honey as the only natural sweetener ... more This review aims to share the history of bees and the use of honey as the only natural sweetener available to mankind for more than 40,000 years. At the same time, the characteristic of the beekeeping sector is presented, highlighting the top honey producers worldwide. The botanical origin of honey is the basis for the characterization of the 14 types of honey presented. Honey standards were analyzed to provide an overview of quality and physico-chemical indices. The data indicated in the national and regional honey standard are identical to the data for the international Codex Alimentarius standard. After the comparative analysis of these 3 sources, no significant deviations were identified. The tendencies of using honey from ancient times as a nutritious food product, as a preservative, as a medicine for treating various diseases and for performing certain rituals, etc. were highlighted. At the same time, the population must be encouraged to consume this incomparable bee product.
Food and Nutrition Sciences
Volume 9: Issue 8 by Alina Boistean
SciDoc Publishers, 2020
The objective of the study was to highlight the behavior of consumers in the Republic of Moldova ... more The objective of the study was to highlight the behavior of consumers in the Republic of Moldova regarding trans fats. Data collection was carried out between May 2020 and August 2020 through a questionnaire on this issue. The main objectives of the study were to identify foods high in trans fats preferred by the adult population and to analyse practices, attitudes, behavior and knowledge about the consumption of trans fats. It was found that the citizens of the Republic of Moldova consume ten
times more trans fats than the daily limit recommended by the WHO. This leads to an increase in the number of cases of cardiovascular disease and obesity, which, in the context of the COVID-19 pandemic, considerably increases the risk of severe complications. It should be noted that the specific traditional range of fats used for cooking in households remains dominated by sunflower oil (n 949/77.15%), and tallow and lard are still used with a dangerous frequency (n 189/15.39%). Same time, the consumption of foods with trans fat content is dominated by: salty and sweet biscuits, cookies; chips, french fries, burgers, frozen dough - puff pastry or for pizza and others.
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Papers by Alina Boistean
Volume 9: Issue 8 by Alina Boistean
times more trans fats than the daily limit recommended by the WHO. This leads to an increase in the number of cases of cardiovascular disease and obesity, which, in the context of the COVID-19 pandemic, considerably increases the risk of severe complications. It should be noted that the specific traditional range of fats used for cooking in households remains dominated by sunflower oil (n 949/77.15%), and tallow and lard are still used with a dangerous frequency (n 189/15.39%). Same time, the consumption of foods with trans fat content is dominated by: salty and sweet biscuits, cookies; chips, french fries, burgers, frozen dough - puff pastry or for pizza and others.
times more trans fats than the daily limit recommended by the WHO. This leads to an increase in the number of cases of cardiovascular disease and obesity, which, in the context of the COVID-19 pandemic, considerably increases the risk of severe complications. It should be noted that the specific traditional range of fats used for cooking in households remains dominated by sunflower oil (n 949/77.15%), and tallow and lard are still used with a dangerous frequency (n 189/15.39%). Same time, the consumption of foods with trans fat content is dominated by: salty and sweet biscuits, cookies; chips, french fries, burgers, frozen dough - puff pastry or for pizza and others.