Browse

Vegan alternatives to cheeses are in growing demand in European markets as more and more people are either lactose intolerant or switching to a plant-based diet. When the consumer chooses to buy a vegan cheese, his expectations are that the vegan product has the nutritional and organoleptic characteristics as similar as possible to those of conventional cheeses. This work aimed to obtain two variants of vegan alternative to cheese, using coconut milk as the raw material: one with the addition of white pepper and g...

The technology for producing gluten-free products based on grains flour continues to improve, which appreciably increases the nutritional importance of these products and expands the assortment of inexpensive gluten-free food products of domestic production. The aim of the addressed topic was to characterize the mineral composition and total antioxidant capacity of millet, flax and buckwheat flours and to identify some potential characteristics to help create healthier products with specific fingerprints. The case...

The new tendency of consumers and processors in the food industry is to use organic products. Because intensive crops involve the use of pesticides and fertilizers, a bio alternative to tomatoes can be the rosehip from spontaneous flora. In this study, four variants (control, sweet, spicy and hot) of rosehip chutney were prepared as an alternative for tomato ketchup. The sensory characteristics were evaluated (by hedonic scale). The vitamin C content (by titrimetric iodometric method), polyphenols content (by Foli...