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Adriana Păucean holds a PhD in Biotechnology and is currently a Professor at the Food Engineering Department of the Faculty of Food Science and Technology from UASVM-CN. She has more than 25 years of experience in the field of food technologies, functional food optimization, sourdough, bakery products and baked goods. Her research activity resulted in the publishing of over 65 scientific papers out of which 36 ISI articles are published in journals indexed in Web of Science. Several chapters were added in international books and she wrote 15 students textbooks. She is involved in numerous national/ international interdisciplinary research projects. https://orcid.org/0000-0002-8103-2156 https://publons.com/researcher/2254826/adriana-paucean/
Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, and sensory attributes of the final grilled sirloin samples. In order to fulfil this goal, methods like GC-MS, HPLC/DAD/ESI-MS, HLPC-RID were performed to quantify fatty acids, phenolic acids, and organic acids, respectively. Textural and sensory analysis were performed with CT 3 Texture Analyser and hedonic test. The results showed high improvement of the meat grilled samples regarding the content of phenolic acids, and textural and sensory characteristics. Pearson values indicate strong positive correlations between raw and grilled samples regarding their content in phenolic acids. Hardness, chewiness, gumminess decreased during marination, meanwhile, resilience, and cohesiveness increased. Sensory analysis highlighted that meat samples marinated with olive oil and rosemary for 120 h reached the highest hedonic score among the tested samples.
Vasile-Gheorghe Vişan; Maria Simona Chiş; Adriana Păucean; Vlad Mureșan; Andreea Pușcaș; Laura Stan; Dan Cristian Vodnar; Francisc Vasile Dulf; Dorin Țibulcă; Bogdan Alin Vlaic; Iulian Eugen Rusu; Csaba Balasz Kadar; Augustin Vlaic. Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat. Foods 2021, 10, 2012 .
AMA StyleVasile-Gheorghe Vişan, Maria Simona Chiş, Adriana Păucean, Vlad Mureșan, Andreea Pușcaș, Laura Stan, Dan Cristian Vodnar, Francisc Vasile Dulf, Dorin Țibulcă, Bogdan Alin Vlaic, Iulian Eugen Rusu, Csaba Balasz Kadar, Augustin Vlaic. Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat. Foods. 2021; 10 (9):2012.
Chicago/Turabian StyleVasile-Gheorghe Vişan; Maria Simona Chiş; Adriana Păucean; Vlad Mureșan; Andreea Pușcaș; Laura Stan; Dan Cristian Vodnar; Francisc Vasile Dulf; Dorin Țibulcă; Bogdan Alin Vlaic; Iulian Eugen Rusu; Csaba Balasz Kadar; Augustin Vlaic. 2021. "Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat." Foods 10, no. 9: 2012.
Wheat (Triticum aestivum) is one of the most extensively cultivated and used staple crops in human nutrition, while wheat bread is annually consumed in more than nine billion kilograms over the world. Consumers’ purchase decisions on wheat bread are largely influenced by its nutritional and sensorial characteristics. In the last decades, metabolomics is considered an effective tool for elucidating the information on metabolites; however, the deep investigations on metabolites still remain a difficult and longtime action. This review gives emphasis on the achievements in wheat bread metabolomics by highlighting targeted and untargeted analyses used in this field. The metabolomics approaches are discussed in terms of quality, processing and safety of wheat and bread, while the molecular mechanisms involved in the sensorial and nutritional characteristics of wheat bread are pointed out. These aspects are of crucial importance in the context of new consumers’ demands on healthy bakery products rich in bioactive compounds but, equally, with good sensorial acceptance. Moreover, metabolomics is a potential tool for assessing the changes in nutrient composition from breeding to processing, while monitoring and understanding the transformations of metabolites with bioactive properties, as well as the formation of compounds like toxins during wheat storage.
Adriana Păucean; Vlad Mureșan; Simona Maria-Man; Maria Simona Chiș; Andruța Elena Mureșan; Larisa Rebeca Șerban; Anamaria Pop; Sevastița Muste. Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review. International Journal of Molecular Sciences 2021, 22, 8945 .
AMA StyleAdriana Păucean, Vlad Mureșan, Simona Maria-Man, Maria Simona Chiș, Andruța Elena Mureșan, Larisa Rebeca Șerban, Anamaria Pop, Sevastița Muste. Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review. International Journal of Molecular Sciences. 2021; 22 (16):8945.
Chicago/Turabian StyleAdriana Păucean; Vlad Mureșan; Simona Maria-Man; Maria Simona Chiș; Andruța Elena Mureșan; Larisa Rebeca Șerban; Anamaria Pop; Sevastița Muste. 2021. "Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review." International Journal of Molecular Sciences 22, no. 16: 8945.
The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p< 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.
Simona Man; Laura Stan; Adriana Păucean; Maria Chiş; Vlad Mureşan; Sonia Socaci; Anamaria Pop; Sevastiţa Muste. Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour. Applied Sciences 2021, 11, 4791 .
AMA StyleSimona Man, Laura Stan, Adriana Păucean, Maria Chiş, Vlad Mureşan, Sonia Socaci, Anamaria Pop, Sevastiţa Muste. Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour. Applied Sciences. 2021; 11 (11):4791.
Chicago/Turabian StyleSimona Man; Laura Stan; Adriana Păucean; Maria Chiş; Vlad Mureşan; Sonia Socaci; Anamaria Pop; Sevastiţa Muste. 2021. "Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour." Applied Sciences 11, no. 11: 4791.
One of the biggest challenges in managing the food sector during a pandemic crisis is sustaining a robust food security system and adopting the right strategies in correlating the consumers’ needs and requirements with those of food safety, the producers, the distribution chain, the economic environment, and waste management. The restrictions on people’s global movement, commodities, and services and the measures taken to reduce the spread of COVID-19 have disrupted food environments around the world and forced us to collectively redesign and optimize our systems using existing resources from a more sustainable perspective. This paper offers an overview of the implications of COVID-19 for the food supply chain and discusses several potential strategies for tackling short- and long-term adverse effects resulting from the pandemic.
Anca Farcas; Charis Galanakis; Carmen Socaciu; Oana Pop; Dorin Tibulca; Adriana Paucean; Mirela Jimborean; Melinda Fogarasi; Liana Salanta; Maria Tofana; Sonia Socaci. Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era. Sustainability 2020, 13, 150 .
AMA StyleAnca Farcas, Charis Galanakis, Carmen Socaciu, Oana Pop, Dorin Tibulca, Adriana Paucean, Mirela Jimborean, Melinda Fogarasi, Liana Salanta, Maria Tofana, Sonia Socaci. Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era. Sustainability. 2020; 13 (1):150.
Chicago/Turabian StyleAnca Farcas; Charis Galanakis; Carmen Socaciu; Oana Pop; Dorin Tibulca; Adriana Paucean; Mirela Jimborean; Melinda Fogarasi; Liana Salanta; Maria Tofana; Sonia Socaci. 2020. "Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era." Sustainability 13, no. 1: 150.
In recent years, food products manufactured with buckwheat and sprouts flours have attracted widespread interest due to their high nutritional value with various health benefits, becoming more and more popular. The purpose of this study was to assesses the influence of buckwheat and sprouts flours on the nutritional, sensorial and textural characteristics on the final baked products. In order to achieve these goals, methods like HPLC-RID (High-Perfomance Liquid Chromatography with Refractive Index Detection), aluminum chloride colorimetric assay, Folin-Ciocalteu and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) were used to determine fructose, glucose, sucrose, maltose; total flavonoids, total phenols and antioxidant activity. Sensorial analysis was realized by using hedonic test and texture profile was performed on a CT 3 Texture Analyzer. The results proved that wheat flour could be successfully replaced by 20% buckwheat and 10% sprouts flours, respectively, improving their nutritional value, without negative influence on texture parameters and sensorial features. The obtained buns were accepted by consumers with a total hedonic score of 9.1 and 8.7, respectively. Hardness, gumminess and adhesiveness were improved by using Magimix improver, meanwhile cohesiveness, springiness, gumminess and adhesiveness were improved by using guar gum.
Alina Sturza; Adriana Păucean; Maria Chiș; Vlad Mureșan; Dan Vodnar; Simona Man; Adriana Urcan; Iulian Rusu; Georgiana Fostoc; Sevastița Muste. Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns. Applied Sciences 2020, 10, 7969 .
AMA StyleAlina Sturza, Adriana Păucean, Maria Chiș, Vlad Mureșan, Dan Vodnar, Simona Man, Adriana Urcan, Iulian Rusu, Georgiana Fostoc, Sevastița Muste. Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns. Applied Sciences. 2020; 10 (22):7969.
Chicago/Turabian StyleAlina Sturza; Adriana Păucean; Maria Chiș; Vlad Mureșan; Dan Vodnar; Simona Man; Adriana Urcan; Iulian Rusu; Georgiana Fostoc; Sevastița Muste. 2020. "Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns." Applied Sciences 10, no. 22: 7969.
Lactobacillus plantarum ATCC 8014 was used to ferment quinoa flour, in order to evaluate its influence on the nutritional and rheological characteristics of both the sourdough and muffins. The quantification of carbohydrates and organic acids was carried out on a HPLC-RID system (high-performance liquid chromatography coupled with with refractive index detector), meanwhile HPLC-UV-VIS (high-performance liquid chromatography coupled with UV-VIS detector), AAS (Atomic absorption spectrophotometry), aluminum chloride colorimetric assay, Folin–Ciocalteu, and 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH) methods were used to determine folic acid, minerals, flavonoids, total phenols, and radical scavenging activity, respectively. Two types of sourdough were used in this study: quinoa sourdough fermented with L. plantarum ATCC 8014 and quinoa sourdough spontaneous fermented. The first one influenced the chemical composition of muffins in terms of decreased content of carbohydrates, higher amounts of both organic acids and folic acid. Furthermore, higher amounts of flavonoids, total phenols and increased radical scavenging activity were recorded due to the use of Lactobacillus plantarum ATCC 8014 strain. These results indicate the positive effect of quinoa flour fermentation with the above strain and supports the use of controlled fermentation with lactic acid bacteria for the manufacturing of gluten free baked products.
Maria Chiş; Adriana Păucean; Simona Man; Dan Vodnar; Bernadette-Emoke Teleky; Carmen Pop; Laura Stan; Orsolya Borsai; Csaba Kadar; Adriana Urcan; Sevastiţa Muste. Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds. Applied Sciences 2020, 10, 7140 .
AMA StyleMaria Chiş, Adriana Păucean, Simona Man, Dan Vodnar, Bernadette-Emoke Teleky, Carmen Pop, Laura Stan, Orsolya Borsai, Csaba Kadar, Adriana Urcan, Sevastiţa Muste. Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds. Applied Sciences. 2020; 10 (20):7140.
Chicago/Turabian StyleMaria Chiş; Adriana Păucean; Simona Man; Dan Vodnar; Bernadette-Emoke Teleky; Carmen Pop; Laura Stan; Orsolya Borsai; Csaba Kadar; Adriana Urcan; Sevastiţa Muste. 2020. "Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds." Applied Sciences 10, no. 20: 7140.
Lactobacillus Spicheri DSM 15429 strain was used to ferment rice flour, aiming at exploiting its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity of the rice sourdough and gluten-free muffins. Gluten-free muffins were prepared by using 15% rice sourdough fermented with the above strain of lactic acid bacteria and compared with rice spontaneous fermentation. Methods like LC-MS (Liquid chromatography–mass spectrometry), AA (atomic absorption), HPLC (High-performance liquid chromatography), Folin–Ciocalteu, and 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH) were used to fulfill the aim of the study. The addition of rice sourdough fermented with LAB was reflected in the chemical composition of the final baked good, improving its amount on bioactive compounds such as amino acids, mineral bioavailability, total phenols, and antioxidant activity. Total phenols and antioxidant activity increased their amount by 70.53% and 73.70%, respectively, meanwhile, lactic acid, minerals, and amino-acids increased their values at least twice. Thus, rice fermented with Lactobacilus spicheri DSM 15429 strain could be a tool to further increase the nutritional value of gluten-free baked products.
Maria Simona Chiş; Adriana Păucean; Simona Maria Man; Victorița Bonta; Anamaria Pop; Laura Stan; Bianca Vasilica Beldean (Tătar); Carmen Rodica Pop; Vlad Mureşan; Sevastiţa Muste. Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins. Foods 2020, 9, 822 .
AMA StyleMaria Simona Chiş, Adriana Păucean, Simona Maria Man, Victorița Bonta, Anamaria Pop, Laura Stan, Bianca Vasilica Beldean (Tătar), Carmen Rodica Pop, Vlad Mureşan, Sevastiţa Muste. Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins. Foods. 2020; 9 (6):822.
Chicago/Turabian StyleMaria Simona Chiş; Adriana Păucean; Simona Maria Man; Victorița Bonta; Anamaria Pop; Laura Stan; Bianca Vasilica Beldean (Tătar); Carmen Rodica Pop; Vlad Mureşan; Sevastiţa Muste. 2020. "Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins." Foods 9, no. 6: 822.
Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and to reduce the production cost, the aim of this study was to investigate the effect of walnut oilcake by-product on the quality characteristics and volatile profile of modified macarons. For this purpose, GC-MS and ITEX/GC-MS techniques were used to obtain the fatty acids methyl esters and the volatile profiles; physicochemical analyzes were performed to determine the nutritional characteristics and a nine-point hedonic scale test was performed for the sensory characteristics. The substitution of almond flour with 0%, 10%, 25% and 50% walnut oilcake powder increased the fiber, total phenolic content, and antioxidant capacity. Hedonic scores of the macaron samples made with different percentage of walnut oilcake decreased to additions of over 10%. Moreover, this result is emphasized by Pearson’s correlation parameters indicating as optimal addition for modified macarons, percentages up to 10% of walnut oilcake. This approach could reduce the costs related to the acquisition of the ingredients due to the oilcake price which is 3% of the almonds flour price.
Anamaria Pop; Adriana Păucean; Sonia Ancuța Socaci; Ersilia Alexa; Simona Maria Man; Vlad Mureșan; Maria Simona Chiş; Liana Salanță; Iuliana Popescu; Adina Berbecea; Sevastiţa Muste. Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product. Molecules 2020, 25, 2214 .
AMA StyleAnamaria Pop, Adriana Păucean, Sonia Ancuța Socaci, Ersilia Alexa, Simona Maria Man, Vlad Mureșan, Maria Simona Chiş, Liana Salanță, Iuliana Popescu, Adina Berbecea, Sevastiţa Muste. Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product. Molecules. 2020; 25 (9):2214.
Chicago/Turabian StyleAnamaria Pop; Adriana Păucean; Sonia Ancuța Socaci; Ersilia Alexa; Simona Maria Man; Vlad Mureșan; Maria Simona Chiş; Liana Salanță; Iuliana Popescu; Adina Berbecea; Sevastiţa Muste. 2020. "Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product." Molecules 25, no. 9: 2214.
Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented with Lactobacillus spicheri DSM 15429 strain on textural, volatile profile, and sensorial properties of gluten free muffins in order to obtain baked goods with improved quality characteristics. Lactobacillus spicheri is a novel strain isolated from industrial rice sourdough but unexploited for bakery products manufacturing. The results showed that Lactobacillus spicheri DSM 15429 was able to growth in the rice flour influencing the texture and the volatile profile of gluten free muffins as well as their sensory characteristics. Both, textural parameters and volatiles recorded significant differences comparing to muffins obtained with a spontaneously fermented rice sourdough. Hardness and cohesiveness decreased while springiness and resilience of gluten free muffins improved their values. The volatile profile of gluten free muffins was significantly improved by utilization of the rice sourdough fermented with Lactobacilus spicheri DSM 15429. 3-methylbutanal, 2-methylbutanal, acetophenone and limonene were the main volatile derivatives responsible for aroma and odor scores of sensory analysis.
Maria Simona Chiş; Adriana Păucean; Simona Maria Man; Vlad Mureşan; Sonia Ancuţa Socaci; Anamaria Pop; Laura Stan; Bogdan Rusu; Sevastiţa Muste. Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429. Foods 2020, 9, 363 .
AMA StyleMaria Simona Chiş, Adriana Păucean, Simona Maria Man, Vlad Mureşan, Sonia Ancuţa Socaci, Anamaria Pop, Laura Stan, Bogdan Rusu, Sevastiţa Muste. Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429. Foods. 2020; 9 (3):363.
Chicago/Turabian StyleMaria Simona Chiş; Adriana Păucean; Simona Maria Man; Vlad Mureşan; Sonia Ancuţa Socaci; Anamaria Pop; Laura Stan; Bogdan Rusu; Sevastiţa Muste. 2020. "Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429." Foods 9, no. 3: 363.
Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0–25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer’s preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%.
Maria Simona Chiş; Anamaria Pop; Adriana Păucean; Sonia Ancuța Socaci; Ersilia Alexa; Simona Maria Man; Monica Bota; Sevastiţa Muste. Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles. Molecules 2020, 25, 442 .
AMA StyleMaria Simona Chiş, Anamaria Pop, Adriana Păucean, Sonia Ancuța Socaci, Ersilia Alexa, Simona Maria Man, Monica Bota, Sevastiţa Muste. Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles. Molecules. 2020; 25 (3):442.
Chicago/Turabian StyleMaria Simona Chiş; Anamaria Pop; Adriana Păucean; Sonia Ancuța Socaci; Ersilia Alexa; Simona Maria Man; Monica Bota; Sevastiţa Muste. 2020. "Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles." Molecules 25, no. 3: 442.
Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast—a wine yeast strain and a beer yeast strain—commercialized for their aromatic properties were used. Both aromatic yeast strains revealed good performance on fermenting pseudocereal substrates. Utilization of the obtained preferment in white wheat breadmaking led to bread with higher protein, fibres, mineral, total polyphenols content, with specific texture and aroma profile and high consumers’ acceptability.
Adriana Păucean; Simona Maria Man; Maria Simona Chiş; Vlad Mureşan; Carmen Rodica Pop; Sonia Ancuţa Socaci; Sevastiţa Muste. Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality. Foods 2019, 8, 443 .
AMA StyleAdriana Păucean, Simona Maria Man, Maria Simona Chiş, Vlad Mureşan, Carmen Rodica Pop, Sonia Ancuţa Socaci, Sevastiţa Muste. Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality. Foods. 2019; 8 (10):443.
Chicago/Turabian StyleAdriana Păucean; Simona Maria Man; Maria Simona Chiş; Vlad Mureşan; Carmen Rodica Pop; Sonia Ancuţa Socaci; Sevastiţa Muste. 2019. "Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality." Foods 8, no. 10: 443.
Evaluation of fenugreek (Trigonella foenum-graecum L.) and dark wheat flour (type 1250) blends was performed, and the effect of fenugreek flour on the physicochemical, textural, microbiological, and sensory characteristics of wheat bread was studied. The fenugreek flour was blended with wheat flour at different levels: 2%, 5%, and 8% for preparing bread samples. Even if a decrement of bread’s crumb textural properties was recorded with fenugreek flour addition, the improved content in protein, ash, fiber, and antioxidant compounds was noticeable. The results of the sensory analysis indicated that the bread sample fortified with 2% and 5% fenugreek flour has the highest acceptability score. However, considering the health benefits of fenugreek bioactive compounds and their influence on overall quality of bread, it can be concluded that bread supplementation up to 5% fenugreek flour is optimal.
Simona Maria Man; Adriana Păucean; Ioana Daniela Călian; Vlad Mureșan; Maria Simona Chiș; Anamaria Pop; Andruța Elena Mureșan; Monica Bota; Sevastița Muste. Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour. Journal of Food Quality 2019, 2019, 1 -8.
AMA StyleSimona Maria Man, Adriana Păucean, Ioana Daniela Călian, Vlad Mureșan, Maria Simona Chiș, Anamaria Pop, Andruța Elena Mureșan, Monica Bota, Sevastița Muste. Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour. Journal of Food Quality. 2019; 2019 ():1-8.
Chicago/Turabian StyleSimona Maria Man; Adriana Păucean; Ioana Daniela Călian; Vlad Mureșan; Maria Simona Chiș; Anamaria Pop; Andruța Elena Mureșan; Monica Bota; Sevastița Muste. 2019. "Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour." Journal of Food Quality 2019, no. : 1-8.
The aim of this study was to assess the effect of adding glucose oxidase (GOX) on wheat-maize dough and bread textural characteristics. It strengthens the importance and need of replacing wheat flour with maize flour in regions where extensive cultivation of wheat is not possible. For improving the rheological properties of bread, GOX was added to wheat and wheat-maize flours. Wheat and maize flours were used in several ratios, but the best results were obtained for (on flour basis): 80:20, 75:25, 70:30, where the highest values correspond to the wheat flour. Wheat-maize dough and bread volume were slightly influenced by GOX addition. Dough strength was higher in the case of dough without GOX addition than the samples enriched by GOX, while crumb strength of GOX enriched maize bread was higher than the samples without GOX. The obtained data might be useful for future studies, while it was demonstrated here the effect of GOX addition on wheat-maize dough and bread.
Jean Didier Kouassi-Koffi; Alina Sturza; Adriana Paucean; Simona Man; Andruta Elena Muresan; Georgiana Petruț; Vlad Mureșan; Sevastița Muste. Effect of glucose oxidase addition on the textural characteristics of wheat-maize dough and bread. Food Science and Technology 2019, 39, 127 -133.
AMA StyleJean Didier Kouassi-Koffi, Alina Sturza, Adriana Paucean, Simona Man, Andruta Elena Muresan, Georgiana Petruț, Vlad Mureșan, Sevastița Muste. Effect of glucose oxidase addition on the textural characteristics of wheat-maize dough and bread. Food Science and Technology. 2019; 39 (1):127-133.
Chicago/Turabian StyleJean Didier Kouassi-Koffi; Alina Sturza; Adriana Paucean; Simona Man; Andruta Elena Muresan; Georgiana Petruț; Vlad Mureșan; Sevastița Muste. 2019. "Effect of glucose oxidase addition on the textural characteristics of wheat-maize dough and bread." Food Science and Technology 39, no. 1: 127-133.
A quinoa sourdough inoculated with Lactobacillus plantarum ATCC 8014 vs. a spontaneous sourdough were used to assess the changes in amino acid content released by proteolysis and the volatile derivatives formation in gluten-free muffins. Considerable increases, more than double, in leucine, isoleucine, histidine, lysine, γ-aminobutyric acid were recorded in gluten-free muffins obtained with the inoculated quinoa sourdough fermented for 24 h. Moreover, important markers of aroma compounds like 3-methylbutanal, 2-methylbutanal, 2.3-pentanedione, limonene were found in high and statistically different concentrations when the inoculated sourdough was used. The capacity of these volatiles to transfer pleasant taste and flavor (fruity, citrus, chocolate notes) was correlated with the results of the sensory analysis, clearly highlighting the high consumers’ acceptability for gluten-free muffins obtained with inoculated sourdough. Quinoa fermentation by lactic acid bacteria could be a new alternative to produce gluten-free products enriched in amino acids and with good sensory features.
Maria Simona Chiș; Adriana Păucean; Laura Stan; Ramona Suharoschi; Sonia-Ancuța Socaci; Simona Maria Man; Carmen Rodica Pop; Sevastița Muste. Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough. CyTA - Journal of Food 2019, 17, 744 -753.
AMA StyleMaria Simona Chiș, Adriana Păucean, Laura Stan, Ramona Suharoschi, Sonia-Ancuța Socaci, Simona Maria Man, Carmen Rodica Pop, Sevastița Muste. Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough. CyTA - Journal of Food. 2019; 17 (1):744-753.
Chicago/Turabian StyleMaria Simona Chiș; Adriana Păucean; Laura Stan; Ramona Suharoschi; Sonia-Ancuța Socaci; Simona Maria Man; Carmen Rodica Pop; Sevastița Muste. 2019. "Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough." CyTA - Journal of Food 17, no. 1: 744-753.
The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds. Moreover, a nutritionally improved wheat–lentil composite flour, with a content of 133.33 μg of folic acid/100 g, was proposed in order to assure the folic acid daily intake (200 μg) for an adult person. The wheat and lentil flours percentages used for the composite were calculated by using the equations for total material balance and folic acid content material balance. Bread was selected as model food for the composite flour due to its high daily intake (~ 250 g day−1) and to its great potential in biofortification. By this algorithm, two composite flours were developed, wheat–green lentil flour (22.21–77.79%) and wheat–red lentil flour (42.62–57.38%), their advanced biochemical characteristics being predicted based on the determined compositions of their constituents. The baking behaviour of the new developed wheat-lentils composite flours with optimised folic acid content was tested. In order to objectively compare the bread samples, texture profile analysis was considered the most relevant test. A good baking behaviour was observed for the wheat–red lentil bread, while for the wheat–green lentil composite flour, encouraging results were obtained.
Adriana Paucean; Ovidiu P. Moldovan; Vlad Mureșan; Sonia A. Socaci; Francisc V. Dulf; Ersilia Alexa; Simona M. Man; Andruţa E. Mureșan; Sevastița Muste. Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours. Chemistry Central Journal 2018, 12, 88 .
AMA StyleAdriana Paucean, Ovidiu P. Moldovan, Vlad Mureșan, Sonia A. Socaci, Francisc V. Dulf, Ersilia Alexa, Simona M. Man, Andruţa E. Mureșan, Sevastița Muste. Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours. Chemistry Central Journal. 2018; 12 (1):88.
Chicago/Turabian StyleAdriana Paucean; Ovidiu P. Moldovan; Vlad Mureșan; Sonia A. Socaci; Francisc V. Dulf; Ersilia Alexa; Simona M. Man; Andruţa E. Mureșan; Sevastița Muste. 2018. "Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours." Chemistry Central Journal 12, no. 1: 88.
The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.
Adriana Paucean; Simona Man; Sevastiţa MUSTE; Anamaria Pop; Simona Chiș; Delia Cotișel. Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 2018, 75, 82 -85.
AMA StyleAdriana Paucean, Simona Man, Sevastiţa MUSTE, Anamaria Pop, Simona Chiș, Delia Cotișel. Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology. 2018; 75 (1):82-85.
Chicago/Turabian StyleAdriana Paucean; Simona Man; Sevastiţa MUSTE; Anamaria Pop; Simona Chiș; Delia Cotișel. 2018. "Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 75, no. 1: 82-85.
The lactic acid bacteria are key microorganisms for the production and preservation of fermented dairy products, cheeses, sourdough bread, and lacto-fermented vegetables. This study was developed to monitor lactic acid produced by Lactobacillus plantarum ATCC 8014 and Lactobacillus casei ATCC 393, as single strains and combined, in fermenting media by Fourier Transform Infrared Spectroscopy coupled to multivariate statistical analysis. Media containing different mixtures of carbohydrates were chosen as model fermenting media for monitoring lactic acid concentration by infrared spectroscopy, due to the fact that vegetable and animal food matrices could contain different carbohydrates as carbon sources. Three different types of media were obtained by adding different carbohydrates to a basic MRS medium. HPLC was used as reference method for lactic acid quantification. The calibration set (n=36) was used for building model, while a validation set (n=13) for testing the robustness of the developed model. The coefficients of determination between predicted and reference values were 0.986 and 0.965, while root mean square error for calibration and validation sets recorded values of 0.127 and 0.263 g·l−1, respectively. Results confirmed the efficiency of FTIR spectroscopy combined with multivariate statistics, as a rapid, reliable, and cost-effective tool for routine monitoring of lactic acid.
Adriana Paucean; Dan C. Vodnar; V. Mureșan; F. Fetea; F. Ranga; S. M. Man; S. Muste; C. Socaciu. Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications. Acta Alimentaria 2017, 46, 420 -427.
AMA StyleAdriana Paucean, Dan C. Vodnar, V. Mureșan, F. Fetea, F. Ranga, S. M. Man, S. Muste, C. Socaciu. Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications. Acta Alimentaria. 2017; 46 (4):420-427.
Chicago/Turabian StyleAdriana Paucean; Dan C. Vodnar; V. Mureșan; F. Fetea; F. Ranga; S. M. Man; S. Muste; C. Socaciu. 2017. "Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications." Acta Alimentaria 46, no. 4: 420-427.
The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%, and 35%) of sunflower seed flour, were used. The cracker biscuits with sunflower seed flour and the control samples were subjected to physico-chemical and organoleptic analyses. The cracker biscuits, prepared with sunflower seed flour up to a 35% level of supplementation in wheat flour, were found to be acceptable with respect to all sensory attributes. In the present study, significant improvement in the chemical composition (ash, fat, and crude protein) of wheat-flour cracker biscuits supplemented with sunflower seed flour was observed. This reflects the potential for use of sunflower seed flour, as a partial replacement for wheat flour, for enhancement of these nutrients/chemical constituents
Simona Man; Adriana Păucean; Sevastiţa MUSTE; Anamaria Pop; Alina Sturza; Vlad Mureșan; Liana Claudia Salanță. Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 2017, 74, 95 -98.
AMA StyleSimona Man, Adriana Păucean, Sevastiţa MUSTE, Anamaria Pop, Alina Sturza, Vlad Mureșan, Liana Claudia Salanță. Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology. 2017; 74 (2):95-98.
Chicago/Turabian StyleSimona Man; Adriana Păucean; Sevastiţa MUSTE; Anamaria Pop; Alina Sturza; Vlad Mureșan; Liana Claudia Salanță. 2017. "Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 74, no. 2: 95-98.
Samples from ‘Stanley’, ‘Vânăt de Italia’ and ‘Tuleu Gras’ plum cultivars were collected from two different positions of the tree crown (i.e., inside, and periphery of the crown) at six different harvesting times, starting with the phase when plum fruits were the size of a bean until they reached full maturity at 21 days intervals. The main phytochemicals of plum skin during fruit development were analyzed. Total polyphenols from plum skin showed variations throughout the fruit growth (200.6 to 1244.5 mg GAE 100g-1), a relatively ascending trend being noticed. For ‘Stanley’ DPPH-Scavenging Activity, statistically insignificant differences (p > 0.05), with values between 47.4% and 51.5%, were found, similar trends being observed for ‘Vânăt de Italia’ and ‘Tuleu Gras’. The total flavonoid content in the analyzed plum fruits statistically significantly decreased (p < 0.05) from fructification to ripening for ‘Stanley’ and ‘Tuleu Gras’. On the other hand, variations were registered for ‘Vânăt de Italia’ cultivar which had the highest flavonoid content on the sixth harvesting phase. Anthocyanin content accumulated in ‘Vânăt de Italia’ plum peel showed increasing values during fruit development, regardless of the harvesting phase, variety or position, while a slightly decreasing trend was found for ‘Stanley’ and ‘Tuleu Gras’ varieties. The largest quantity of total chlorophyll (287.4 µg g-1) was found in the fructification phase, followed by a continuous decrease until ripening, whatever the variety or crown position.
Romina Alina Vlaic; Vlad Muresan; Andruta Elena Muresan; Crina Carmen Muresan; Adriana Paucean; Viorel Mitre; Simona Maria Chis; Sevastita Muste. The Changes of Polyphenols, Flavonoids, Anthocyanins and Chlorophyll Content in Plum Peels during Growth Phases: from Fructification to Ripening. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 2017, 46, 148 -155.
AMA StyleRomina Alina Vlaic, Vlad Muresan, Andruta Elena Muresan, Crina Carmen Muresan, Adriana Paucean, Viorel Mitre, Simona Maria Chis, Sevastita Muste. The Changes of Polyphenols, Flavonoids, Anthocyanins and Chlorophyll Content in Plum Peels during Growth Phases: from Fructification to Ripening. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 2017; 46 (1):148-155.
Chicago/Turabian StyleRomina Alina Vlaic; Vlad Muresan; Andruta Elena Muresan; Crina Carmen Muresan; Adriana Paucean; Viorel Mitre; Simona Maria Chis; Sevastita Muste. 2017. "The Changes of Polyphenols, Flavonoids, Anthocyanins and Chlorophyll Content in Plum Peels during Growth Phases: from Fructification to Ripening." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 46, no. 1: 148-155.
Antioxidant Compounds Recovered from Food Wastes | InTechOpen, Published on: 2017-08-02. Authors: Sonia Ancuța Socaci, Dumitrița Olivia Rugină, Zorița Maria Diaconeasa, et
Sonia Ancuța Socaci; Dumitrița Olivia Rugină; Zorița Maria Diaconeasa; Oana Lelia Pop; Anca Corina Fărcaș; Adriana Păucean; Maria Tofană; Adela Pintea. Antioxidant Compounds Recovered from Food Wastes. Functional Food - Improve Health through Adequate Food 2017, 1 .
AMA StyleSonia Ancuța Socaci, Dumitrița Olivia Rugină, Zorița Maria Diaconeasa, Oana Lelia Pop, Anca Corina Fărcaș, Adriana Păucean, Maria Tofană, Adela Pintea. Antioxidant Compounds Recovered from Food Wastes. Functional Food - Improve Health through Adequate Food. 2017; ():1.
Chicago/Turabian StyleSonia Ancuța Socaci; Dumitrița Olivia Rugină; Zorița Maria Diaconeasa; Oana Lelia Pop; Anca Corina Fărcaș; Adriana Păucean; Maria Tofană; Adela Pintea. 2017. "Antioxidant Compounds Recovered from Food Wastes." Functional Food - Improve Health through Adequate Food , no. : 1.