Walnut meal composition and its use

SANDULACHI, E.; CHIRITA, E.

dc.contributor.author	SANDULACHI, E.
dc.contributor.author	CHIRITA, E.
dc.date.accessioned	2021-05-17T08:06:51Z
dc.date.available	2021-05-17T08:06:51Z
dc.date.issued	2013
dc.identifier.citation	SANDULACHI, E., CHIRITA, E. Walnut meal composition and its use. In: Journal of Food and Packaging Science, Technique and Technologies. 2013, N. N. 2, pp. 89-92. ISSN 2069-6727.	en_US
dc.identifier.uri	http://repository.utm.md/handle/5014/14948
dc.description.abstract	This paper includes a bibliographic study of the chemical composition of walnut meal. Also there are presented various ways to use the meal. There are characterized the benefits that can be obtained using the meal at bread baking. In the meal, obtained by cold pressing of Juglans regia L. walnuts were determined the total oil content, total acidity and total water content. They baked bread samples with and without walnut meal. In control and research bread samples there were appreciated following indicators: bread porosity, acid value, specific volume. It was found that the introduction of walnut meal in bread composition led to obtaining a quality product with relevant nutritional value and pleasant sensory properties. It is important to mention that the shelf life of the samples with introduced meal was comparatively higher than those of controls. Microbiological stability of work samples has been comparatively higher than those of control.	en_US
dc.language.iso	en	en_US
dc.publisher	National Academy of Packaging, Plovdiv	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	walnut meal	en_US
dc.subject	meal	en_US
dc.title	Walnut meal composition and its use	en_US
dc.type	Article	en_US