Tomato paste is used for color and taste of food preparations. Besides taste qualities, tomato paste has a high nutritional value due to its highly assimilable carbohydrate, vitamin C, carotenoids and minerals. This paper aims to determine the effects of thermal treatment on bioactive components (vitamin C, ß-carotene and lycopene) of tomato paste. Vitamin C was dosed with 2-6 diclorphenolindophenol method,, ß-carotene by spectrophotometry and lycopene by spectrophotometric method too, using a water and alcohol solution in a 1:1 ratio. It was also followed, changing of the acidity , dry matter and the pH in tomato paste. In order to realize experiments, tomato paste with a 24% soluble dry matter containing, was maintained at 55 0 C, 70 0 C, 85 0 C and 95 0 C for 10 minutes. After heat treatment of tomato paste was brought to the initial weight so that evaporating water was completed. The results of experiments have shown that vitamin C decreased with increasing of the temperature, as well as ß-carotene and lycopene amount increased with increasing temperature. Tomato acidity, expressed in citric acid decreases with increasing of the temperature and pH has varied little during the heat treatment. Loss not to register more than 50% of the total amount of provitamin A tomato should not be subjected to temperatures above 85 0 C Loss not to register more than 50% of the total amount of vitamin C I recommend that tomato paste is not subjected to temperatures above 70C

The research purpose was to assess the technological characteristics (volume, elasticity, porosity) of some types of fresh bread, enriched with biologically active preparations respectively biologically active wheat (BAW) and sweet whey (SW). Biologically active wheat has a composition which justifies its use in bakery, being rich in dietary fiber and vitamins from complex B with the benefits to health. Compounds accumulate during germination forming redox systems and have in their structure B. The group vitamins, the vitamins B1, B2, B5, B6 is 5-10 times higher than in mature grain. It also synthesize vitamin C, which completely lacks mature beans. Sweet whey is a very good nutritional source because of the glutathione content with antioxidant role, minerals (Ca, K, P) with beneficial effects in preventing osteoporosis and immunoglobulins involved in growth and maintenance of immunity. The white bread, control sample (CS), was obtained using a preset recipe and the supplementation consists in replacing flour with varying amounts of biologically active preparations (5%, 10%, 15%, 20%, 25%, 30%), respectively, the replace of water with various quantities of sweet whey (3%, 5%, 7%, 10%). Sensory characteristics were evaluated according to regulations, using a scale score of 20 points, with penalty points for bread (simple and supplemented). The panel group consisted of three persons, formed and trained according to Romanian Technical Standards (STR 3196-83). Samples of bread enriched with 15% BAW, respectively 5% SW presented superior physical, sensory and technological characteristics comparative with the control sample and the other variants utilization in the experiments.

The purpose of this research was to obtain a new food, the crackers with sensory and nutritional superior quality, to those obtained by the classical method. The new method is the use of a fermented premix (PF) with nutritional ingredients (fermented sour cream, sugar, palm oil) and flavor (caraway seeds), according to a predetermined prescription. The premix is prepared by mixing wheat flour, cream and yeast, followed by acid fermentation for 24 hours at 30 C. Leavening agents used to obtain of the dough are yeast, baking soda and yeast + baking soda combination. The reference sample (PRD) consisted of crackers prepared in one step by the classical scheme, using only the yeast. The other three experimental variants of the crackers were produced without (PF) in a single step and with (PF) in two stages, as follows: Variant 1: crackers prepared without fermented premix in a single step, by use of the yeast + baking soda (PRD + B) combination; Variant 2: crackers prepared with fermented premix in two stages, using only yeast (PPFD); Variant 3: crackers made with the fermented premix in two stages, using a mixture of yeast + baking soda (PPFD + B). Qualitative assessment was to determine physico-chemical functional and sensory characteristics of the crackers new product achieved only with yeast or a mixture of yeast and baking soda, compared with the reference sample. Determination of physico-chemical characteristics was conducted on the fermentation dough (moisture, temperature, acidity) and crackers finished product (moisture and alkalinity). Functional properties respective, thickness and content of the broken biscuits with burns, blisters or voids were evaluated on the finished product. Sensory characteristics were evaluated in according to current reglementations, using the method of the 5 point scale, with weighting factors. For to obtain the total score summed the weighted average scores given to each evaluated characteristic (appearance, texture, smell, taste and behavior to mastication).The groups of the three untrained panelists was formed and trained conform STR 3196-83. The total scores obtaining for the evaluated samples by the sensory analysis ranged between 17.32 and 19.72. The results of physico-chemical and sensory evaluations show that crackers produced with fermented premix and the addition of baking soda are the one superior quality product.

The use of single glucose oxidase or fungal alpha-amylase is a solution to improve the performances of the weak wheat flours. Both glucose oxidase and fungal alpha-amylase have a strengthening action for the poor gluten network, increasing the capacity of wheat flour doughs to retain the fermentation gases. The aim of this study is to propose a new variant to improve the quality of bread made from these flours by their supplementation with a combination of these two enzymes. White flour used was analyzed by determination of several quality indicators, the results indicating that flour has a fragile protein network and, moreover, a very low alpha-amylase activity. Using the baking tests it was determined how the use of the two fungal enzymes combinations causes a substantial improvement of bread quality indicators such as volume, porosity and elasticity, clearly superior to their individual use. For a better comparison, it was calculated a score for the physical properties of bread. When the two enzymes were used in combination, a synergistic effect was observed as a result of cooperation of the two enzymes in the dough. It could be noticed, also, the improvement of the external appearance of bread crust obtained by combining the two enzymes in comparison with the case of using only glucose oxidase.

Reducing agents like L-cysteine are used in bread baking of strong flours, with short gluten to reduce mixing andfermentation time. The aim of this study is to determine if L-cysteine may be an improving agent for the quality of breadobtained from high extraction flours with normal gluten.The tested high extraction flour was analyzed by determination of several quality indicators such as wet gluten content,gluten deformation index, moisture, ash, Falling Number index and alveogram parameters of dough. The resultsindicate that flour has a normal gluten network, is “good” for bread making and has a normal α-amylase activity.After its addition to dough, L-cysteine improves the physical properties of bread made with high extraction flour. Theobserved increase for bread volume was maximum 10%, for porosity maximum 5,75% and for elasticity maximum2,58%, comparing with reference bread.The proposed solution can be assimilated into pan bread making technology.

Rye flakes and malt extract were added to milk in order to stimulate growth and fermentative activity of probioticbacteria and to obtain a probiotic product with pleasant sensory attributes. Probiotic culture used in this study containsbifidobacteria, Lb. acidophilus, Lactobacilus lactis and Streptococcus thermophilus.Rye flakes have a stimulating effect more pronounced than malt extract on acidification capacity of the probioticculture, and to achieve an increase of the milk acidity of 7g lactic acid /dm3 (in 6h at 39oC) the two ingredients must beadded in concentration of 2% and, respectively, 0.2%..The probiotic culture reach the greatest proteolytic activity when rye flakes are added in the proportion of 3% andmalt extract in the proportion of 0.1% and the amino acids released rate was 764.6 μg%. The lactose bioconversionrate was greater in the milk supplemented with rye flakes 3% and malt extract 0.1% and residual lactose was 3.84%.

Maize, rice, wheat and potato are the main sources of starches which differ significantly in composition, morphology,thermal, rheological and retrogradation properties. Starch has unique thermal properties and functionality that havepermitted its wide use in food products and industrial applications.The structure of the starch granule results from the physical arrangement of amylose and amylopectin. Amylose contentof starches from different maize types ranged between 15.3% and 25.1%. Amylopectin is considered responsible for thecrystalline structure of starch granules.The morphological and physicochemical characteristics of maize starch are related to the enzymes involved in itsbiosynthesis.The surface of the starch granule plays a fundamental rôle as the first barrier to processes such as granule hydration,enzyme attack, and chemical reaction with modifying agents. Major parameters describing the solid surface are:specific surface area, total pore volume, mean pore radius (diameter) and pore volume distribution in relation to poreradius (diameter).

The paper presents research results regarding the establishing of the optimal conditions for the determination of fat-soluble vitamin E in multivitamin pharmaceutical products, by using the native fluorescence of the compound in n-hexane. Two spectrofluorimetric methods were tested, with solubilisation directly in n- hexane and after n-hexane extraction from non-polar matrices using ethanol as a carrier. The excitation and emission wavelengths were 290 nm and 306 nm, respectively, and a comparative study was made. The first method is linear in the range 1 - 100 µg/mL, having a detection limit of 1 µg/mL and a quantification limit of 2 µg/mL. The second method was developed for vitamin E concentrations in the range 2 - 60 µ/mL. The method is linear in the range 2 - 50 µg/mL, with a 0.68 µg/mL detection limit and a 2.27 µg/mL quantification limit.

The paper's aims is to demonstrate the positive impact that the addition of a fungal protease has on some physical properties of bread (volume, porosity, elasticity) obtained from "short" gluten flours, with a protein network which is characterized by a high elasticity and resistance. Fungal protease, by its ability to cleavage the peptidic bonds from polypeptidic chains of protein, may be a solution to improve the quality of bread made from strong flours (replacing the chemical additives) and creates the necessary preconditions for reducing energy kneading dough. It can be assimilated into modern methods of obtaining pan bread (because of specific conditions which have been made by baking tests) which use reduced fermentation and processing times, shortening of the technological process having positive repercussions in the economic efficiency domain, too.

This paper presents the results obtained from experiments on the adsorption of red food colorants on different polysaccharides substrates, carrageenan and maize starch in the form of suspension. Food colorings evaluated, were carminic acid E-120, azorubine-E122 and Ponceau 4R-E124, used in order to redden polysaccharide substrates used in food systems, to improve the structure-consistency properties and stability at high temperatures or as a replacement for fat, in the production of dietetic products. The amount of colorants absorbed by the analyzed substrates was determined indirectly, by the spectrophotometry method, based on measuring the intensity of color unadsorbed by supernatants obtained after centrifugation of samples

This work presents the experimental results regarding to obtaining of bakery yeast extracts through exclusion of plasmolyse with NaCl. It was used exogenous proteolytic and cellulolytic enzymes for an easy release of cell yeast constituents. It was tested the extent of the yeast cell wall destruction by different exogenous proteolytic or cellulolytic enzymes. Also, it was compared different technological variants to obtain the yeast extracts using exogenous enzymes and characterized the obtained yeast extracts from sensorial and chemical point of view. The bakery yeast autolysis associate with enzymatic hydrolysis using exogenous enzymes lead to a suitable release of protoplasmic constituents, the yeast extracts containing more than 60% from cellular nitrogen. The chemical characteristics of concentrated yeast extracts obtained through autolysis and enzymatic hydrolysis and its flavor profile were dependent by the nature of exogenous added enzyme, these having increased quality characteristics in comparison with the extract obtained only through autolysis.

The processing of strong flours, with short gluten, creates problems due to the high resistant proteic network formed in dough. To improve the strong flours performance, the use of L-cysteine or proteases (fungal proteases especially) is recommended in literature. The authors of this work have studied the effect of a new combination of those additives on the physical properties of bread made from short gluten flours. That new combination was used taking into account that a synergistic effect could be obtained by the joint action of L-cysteine and proteases, effect reflected on the obvious improvement of bread quality indexes such as volume, porosity and elasticity.

Rye flakes were added to milk in order to stimulate growth of probiotic bacteria and to obtain a probiotic product with pleasant sensory attributes. Probiotic culture used in this study contains bifidobacteria, Lb. acidophilus, Lactobacilus lactis and Streptococcus thermophilus. Rye flakes had a pronounced stimulating effect on growth of bifidobacteria and the population of beneficial bacteria recorded after only 4 hours of incubation was 4x10ufc/cm. Lactobacillus acidophilus population obtained in the presence of rye flakes was 2 times higher than in simple milk, which means that the ingredient had good stimulating effect on these bacteria. The growth rate reached by Streptococcus thermophilus (0.813h) in milk with rye flakes was slightly than in simple milk, so the stimulating effect of the rye flakes on this lactic acid streptococcus was weak.

The effects of proteolytic enzyme modification of soy protein isolate (SPI) on its functional properties were evaluated by treating a commercial SPI with trypsin. Partial hydrolysis of SPI contributed to improving its solubility at pH 7,0 and 4,5 and ability to undergo thermal aggregation. A limited hydrolysis determined a twice increasing of the soy isolate gels viscosity and a slight diminution of the water absorbtion capacity.

Carrageenans are used in a wide range of industries, especially the food industry, where their gelling qualities and viscointensifying properties are greatly valued. The structure of Carrageenans has a major role when it comes to characteristics and properties. Kappa and Iota Carrageenans have very similar structures and therefore share many properties. These polymers have a backbone of galactose but differ in the proportion and location of ester sulfate groups and the proportion of 3,6-anhydrogalactose. Kappa carrageenan is able to interact synergistically with other gums, such as locust bean gum and konjac mannan, to modify further the gel texture.

This paper presents the results obtained after experiments concerning on the influence of thermal treatment on color of carrageenan gels colored with carminic acid and colorant Ponceau 4R. Model systems analyzed were maintained on the thermostat for 15 minutes, respectively, 30 minutes, at a temperature of 40 0 C, 55 0 C and 70 0 C. Transmittance of samples was measured before and after the heat treatment, with the spectrophotometer Spekol provided with re-emission accessory R 45/0. Was obtained a decrease of lightness of the carrageenan gels maintain in the thermostat at 40 0 C and 55 0 C, and an increase of lightness gels maintain in the thermostat at 700C

The paper presents research results regarding the establishing of the optimal conditions for the determination of fat-soluble vitamin E in multivitamin pharmaceutical products, by using the native fluorescence of the compound in n-hexane. Two spectrofluorimetric methods were tested, with solubilisation directly in n- hexane and after n-hexane extraction from non-polar matrices using ethanol as a carrier. The excitation and emission wavelengths were 290 nm and 306 nm, respectively, and a comparative study was made. The first method is linear in the range 1 - 100 µg/mL, having a detection limit of 1 µg/mL and a quantification limit of 2 µg/mL. The second method was developed for vitamin E concentrations in the range 2 - 60 µ/mL. The method is linear in the range 2 - 50 µg/mL, with a 0.68 µg/mL detection limit and a 2.27 µg/mL quantification limit.