The Molecular Restructuring of Classical Desserts by Using Food Industry By-Products

Fruit and vegetable by-products are in general thrown away and can cause environmental problems, even though they are a valuable source of bioactive compounds, which may be used for innovative food production. The present work focused on achieving a new type of dessert, a “Sweetburger”, by restructu...

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Main Authors:	Gabriela PRECUP, Lavinia Florina CĂLINOIU, Laura MITREA, Maria BINDEA, Bogdan RUSU, Bianca Eugenia ȘTEFĂNESCU, Dan Cristian VODNAR
Format:	Article
Language:	English
Published:	AcademicPres 2017-11-01
Series:	Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Subjects:	dessert, molecular gastronomy, by-products.
Online Access:	http://journals.usamvcluj.ro/index.php/fst/article/view/12761

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spelling	doaj-662c472ac6bf45ff99763d613bc021ac2020-11-25T02:49:01ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002017-11-01742586410.15835/buasvmcn-fst:003210407The Molecular Restructuring of Classical Desserts by Using Food Industry By-ProductsGabriela PRECUP0Lavinia Florina CĂLINOIU1Laura MITREA2Maria BINDEA3Bogdan RUSU4Bianca Eugenia ȘTEFĂNESCU5Dan Cristian VODNAR6University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaFruit and vegetable by-products are in general thrown away and can cause environmental problems, even though they are a valuable source of bioactive compounds, which may be used for innovative food production. The present work focused on achieving a new type of dessert, a “Sweetburger”, by restructuring its molecular components with the aid of molecular gastronomy techniques and using agro-industrial wastes (beetroot and sour cherry pulp and peels, melon pomace). The innovative dessert has been obtained and the bioactive compounds contained in the agro-industrial wastes have been characterized using the HPLC method, Folin-Ciocalteu and spectrophotometry. The total polyphenol content from sour cherries waste was significant, 508,9 mg gallic acid/100 g. The total anthocyanin content from beetroot pulp was 0,117 mg/ 100 g.http://journals.usamvcluj.ro/index.php/fst/article/view/12761dessert, molecular gastronomy, by-products.
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Gabriela PRECUP Lavinia Florina CĂLINOIU Laura MITREA Maria BINDEA Bogdan RUSU Bianca Eugenia ȘTEFĂNESCU Dan Cristian VODNAR
spellingShingle	Gabriela PRECUP Lavinia Florina CĂLINOIU Laura MITREA Maria BINDEA Bogdan RUSU Bianca Eugenia ȘTEFĂNESCU Dan Cristian VODNAR The Molecular Restructuring of Classical Desserts by Using Food Industry By-Products Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology dessert, molecular gastronomy, by-products.
author_facet	Gabriela PRECUP Lavinia Florina CĂLINOIU Laura MITREA Maria BINDEA Bogdan RUSU Bianca Eugenia ȘTEFĂNESCU Dan Cristian VODNAR
author_sort	Gabriela PRECUP
title	The Molecular Restructuring of Classical Desserts by Using Food Industry By-Products
title_short	The Molecular Restructuring of Classical Desserts by Using Food Industry By-Products
title_full	The Molecular Restructuring of Classical Desserts by Using Food Industry By-Products
title_fullStr	The Molecular Restructuring of Classical Desserts by Using Food Industry By-Products
title_full_unstemmed	The Molecular Restructuring of Classical Desserts by Using Food Industry By-Products
title_sort	molecular restructuring of classical desserts by using food industry by-products
publisher	AcademicPres
series	Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
issn	2344-2344 2344-5300
publishDate	2017-11-01
description	Fruit and vegetable by-products are in general thrown away and can cause environmental problems, even though they are a valuable source of bioactive compounds, which may be used for innovative food production. The present work focused on achieving a new type of dessert, a “Sweetburger”, by restructuring its molecular components with the aid of molecular gastronomy techniques and using agro-industrial wastes (beetroot and sour cherry pulp and peels, melon pomace). The innovative dessert has been obtained and the bioactive compounds contained in the agro-industrial wastes have been characterized using the HPLC method, Folin-Ciocalteu and spectrophotometry. The total polyphenol content from sour cherries waste was significant, 508,9 mg gallic acid/100 g. The total anthocyanin content from beetroot pulp was 0,117 mg/ 100 g.
topic	dessert, molecular gastronomy, by-products.
url	http://journals.usamvcluj.ro/index.php/fst/article/view/12761
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The Molecular Restructuring of Classical Desserts by Using Food Industry By-Products

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