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PHYSIC-CHEMICAL AND SENSORIAL CHARACTERISATION OF TRADITIONAL ECOLOGIC PIE FROM ROMANIAN VILLAGE -CARPINET-
Abstract
The purpose of the research paper was to study the sensorial and physic-chemical characteristics of the `Carpinet` pie produced as a traditional ecological food product in a Romanian village, in the West part of the country. The technological production process of the `Carpinet` pie followed a traditional receipt known as a local bakery product. All the raw materials and ingredients used in the technological process according to the traditional receipt had organic origin as ecological ingredients. The sensory examination was done by analyzing appearance, consistency and taste. From the processed samples we determined the following physic-chemical parameters: moisture content, dry matter, fat content, sodium chloride content, carbohydrates, proteins, fibers as well the calculation of energy value. The physic-chemical and sensorial analyses were done in the Laboratory for analyses at the Faculty of Food Processing, Banat`s University of Agricultural Sciences and Veterinary Medicine `King Michael I of Romania` from Timisoara.
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