Increasing the nutritional and functional value of the pastry dough by adding apricot

Alexandru Rinovetz, Ersilia Alexa, Ileana Cocan, Iuliana Popescu, Bogdan Rădoi, Teodor Trașcă

Volume 23, Issue 4;
Pages: 198-203; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The main objective of this paper is to increase the assortment of pastry products and the nutritional value of dough pastry by adding apricot in its composition. The obtained product was characterized in terms of sensory and physic-chemical properties, by determining proximate composition (humidity, dry substance, fat, carbohydrates, proteins, and calculating the energy value), the contribution of macro (Mg, K, Ca) and microelements (Fe, Zn, Cu). The nutrient intake was also determined by consumption of 100 g of product based on the Recommended Daily Dose (RDD). The experimental results have shown that the introduction of apricots into the manufacturing recipe leads to an increased of protein and lipid intake, of mineral substances and energy value of the product. Apricots increase functionality of pastry by increasing the intake of Mg, K, Zn, Cu and especially Fe, the product being recommended for ferritic anemia.
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