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Impact of artisanal technologies on the quality indices of the cozonac

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dc.contributor.author SIMINIUC, Rodica
dc.contributor.author ȚURCANU, Dinu
dc.date.accessioned 2024-06-05T08:58:30Z
dc.date.available 2024-06-05T08:58:30Z
dc.date.issued 2020
dc.identifier.citation SIMINIUC, Rodica, ȚURCANU, Dinu. Impact of artisanal technologies on the quality indices of the cozonac. In: Пищевые системы = Food Systems, 2020. vol. 3. nr. 3, pp. 25-31. ISSN 2618-9771. e-ISSN 2618-7272. en_US
dc.identifier.issn 2618-9771
dc.identifier.issn 2618-7272
dc.identifier.uri https://doi.org/10.21323/2618–9771–2020–3–3–25–31
dc.identifier.uri http://repository.utm.md/handle/5014/27309
dc.description.abstract The research focused on studying the impact of sourdough with spontaneous flora (SSF) (obtained also from gluten-free flour) and artizanal technologies on the quality indices of cozonac — a traditional pastry product. Physico-chemical and microbiological indices were analyzed, as well as glycemic index (GI) of cozonac samples with different fermentation agents. The experimental results showed that the GI of the cozonac samples have similar values, being between GI = 68 and GI = 71. Respectively, cozonac with SSF samples can be classified in the category of foods with moderate GI, and cozonac with commercial yeast (CY) — in the category of foods with high GI. Digestibility indices for all samples reached values between 72% and 76%. The sensory profiles of baked cozonacs were analyzed descriptively by the panel members, and the results showed that all cozonac samples were characterized by slightly acid taste, with specific and pleasant flavors. However, it seems that a long fermentation of the dough, even if CY is used as a fermenting agent, leads to the formation of quality indices of the dough and cozonac, very close to the products obtained only with SSF. The use of SSF from sorghum flour would be an alternative in the development of gluten free bakery and pastry products using artisanal technologies. en_US
dc.language.iso en en_US
dc.publisher V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences en_US
dc.relation.ispartofseries Пищевые системы = Food Systems;2020. vol. 3. nr. 3
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject cozonac en_US
dc.subject spontaneous flora sourdough en_US
dc.subject artisanal technologies en_US
dc.subject soriz (Sorghum oryzoidum) en_US
dc.title Impact of artisanal technologies on the quality indices of the cozonac en_US
dc.type Article en_US


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