DBPapers
DOI: 10.5593/sgem2017/61/S25.114

PHYSIC-CHEMICAL AND SENSORIAL CHARACTERISATION OF TRADITIONAL ECOLOGIC PIE FROM ROMANIAN VILLAGE “CARPINET”

P.B. Radoi, I. Cocan, M. Negrea, D.V. Dogaru
Tuesday 12 September 2017 by Libadmin2017

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgem.org, SGEM2017 Conference Proceedings, ISBN 978-619-7408-12-6 / ISSN 1314-2704, 29 June - 5 July, 2017, Vol. 17, Issue 61, 875-880 pp, DOI: 10.5593/sgem2017/61/S25.114

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.

Keywords: traditional food product, pie, physic-chemical characterization, sensory analyses