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Study of the influence of some technological factors on nutritional and biological value of chickpeas beans

Author: Gutium Olga
Degree:doctor of engineering
Speciality: 05.18.01 - Technology of food products (with specification of products and procedures)
Scientific advisers: Jorj Ciumac
doctor, associate professor (docent), Technical University of Moldova
Eleonora Dupouy
doctor, Technical University of Moldova
Institution: Technical University of Moldova


The thesis was presented on the 2 October, 2015 at the meeting of the Scientific Council and now it is under consideration of the National Council.


Adobe PDF document1.67 Mb / in romanian


CZU 664.64.016.3/.7:635.657(043.2)

Adobe PDF document 4.12 Mb / in romanian
172 pages


нут, химический состав, замачивание, варка, текстура, нутовая мука, функциональные свойства, обогащенные пищевые продукты


Thesis structure: The thesis consists of Introduction, five Chapters, Conclusions and Recommendations, Bibliography, Annexes. The thesis is composed of 128 basic text pages, 81 Figures, 41 Tables, eight Annexes and 226 References.

Area of research: 253.01 – Technology of vegetable origin food products (Technology of products for foodservice and public nutrition).

Aim of research: study the impact of technological processes on nutritional and sensory qualities of chickpeas beans and identification of optimal conditions for their processing and use.

Objectives of research: study the chickpeas beans chemical composition and hydration process; assess the impact of technological treatments on the chickpeas beans’ nutritional value and texture; characterize functional and technological properties and use of chickpea flour in food products.

Novelty and originality of the scientific work performed consist in the identification of technological factors’ impact on the nutritional quality of chickpeas beans and chickpea flour and scientific originality – in thorough multiaspect analysis of occuring changes and the impact of these changes on the evolution of their nutritive value.

The main scientific problem solved: There have been established the most important physico-chemical, nutritional and technological properties of chickpeas beans and chickpea flour with the identification of effective and optimal conditions of their technological treatment and use.

Theoretical significance. There were obtained scientific results that show the possibility of directed modification of functional and technological properties of chickpea beans and chickpea flour for improving consumption qualities of food products prepared on their basis and with these ingredients.

Applicative significance consists in establishment of optimal conditions of chickpeas beans’ technological treatment, development of production technology, normative and technical documentation for mixed wheat-chickpeas flour bakery products and minced meat products supplemented with chickpea flour. It was filed the application for the patent „Process for the preparation of bread containing chickpea” (deposit No. S 2015 0088 of 03.07.2015).

Implementation of scientific results.Bakery products technology of mixed wheat and chickpea flours has been tested and approved at the private enterprise „Lidia Vasilachi” from Floresti. The results and achievements described in this thesis have been published in professional journals (16 scientific papers), presented at various scientific sessions and used in the students’ training process at the Department Technology and organization of foodservice and public nutrition at the