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In recent years, because the gluten intolerance has become a worldwide problem, there were a sharp increase in the consumers demand for gluten-free bakery products that to be attractive, both in terms of sensory and nutritional value. This work had as a first goal obtaining of two innovative gluten-free bread types, one from almond flour, brown rice flour and psyllium bran (P1), and the second from buckwheat flour and psyllium bran (P2). A second aim of the paper was to determine total polyphenols (FolinCiocalteu ...

The aim of this paper was to evaluate the influence of some sweeteners adding on sensorial characteristics (appearance, consistency, colour, smell and taste), and some physico-chemical indicators (acidity, total soluble solids, total polyphenols content and antioxidant activity) of the chamomile soft drinks. The parameters were evaluated at 7 and 14 days respectively. These fermented soft drinks were obtained from chamomile flowers, bran, lemon juice and four types of sweeteners: white sugar, brown sugar, bee hone...

Triticum spelta is one of the most popular wheat species with multiple applications in the bakery industry. Lingonberries fruits are considered as some of the most valuable fruits due to its antioxidant and antimicrobial properties being widely used in the pharmaceutical industry, but also in food processing. This paper presents a study on the influence of using dehydrated and grinded lingonberries fruit as an addition to spelt wheat flour on its baking properties, physicochemical characteristics, antioxidant prop...

Aromatic plants have been one of the important concerns of man since the beginning of his existence. Seasoning plants, due to the presence in their composition of active principles with antibacterial and antifungal effect, allow a better preservation of food, a fact that over time has played an important role in preventing possible infections. Chlorophyll is the pigment that gives plants their green color and supports plants in absorbing energy and nutrients. Chlorophyll is found in most green plants and vegetable...