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Nowadays, we can notice a phenomenon of extreme diversification of the categories of complex and colorful wrapped food products that attract more consumers on local or world market. The current trend in the modern consumer orientation is for new food products that satisfy both nutritional and sensorial requirements and cause the appearing of new products on the food market. However, we must say that food has a complex composition, sometimes indiscernible to consumers and associated with an improper diet, poor in n...

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 exam...