Attestation committee
Accreditation committee
Expert committee
Dispositions, instructions
Normative acts
MANPOWER TRAINING
Nomenclature
Institutions
Scientific councils
Seminars
Theses		 Scientific advisers
Scientists
Doctoral students
Postdoctoral students
CNAA logo

 română | русский | english

CNAA / Theses / 2016 / July /

Valorisation of walnut oilcake and confectionery products obtaining


Author: Grosu Carolina
Degree:doctor of engineering
Speciality: 05.18.01 - Technology of food products (with specification of products and procedures)
Year:2016
Scientific adviser: Olga Deseatnicov
doctor, professor, Technical University of Moldova
Institution: Technical University of Moldova

Status

The thesis was presented on the 8 July, 2016
Approved by NCAA on the 6 October, 2016

Abstract

Adobe PDF document – 0.94 Mb / in romanian

Thesis

CZU [664.143 + 664.68] : 634.51 (478)(043.2)

Adobe PDF document 4.41 Mb / in romanian
173 pages

Keywords

oilcake, chemical composition, extraction oil, bleaching, functional properties, valorization, confectionery

Summary

Thesis structure: the thesis consists of introduction, four chapters, conclusions and recommendations, the list of cited works, annexes. The basic text contains 122 pages, 58 Figuraures, 43 tables, 12 annexes. The bibliography includes 255 references.

Field of study: 253.01 – Technology of plant origin products (Technology of catering products).

The purpose of the work: study of nutritional and sensory quality of Juglans regia L. walnut oilcake and identification of the optimal conditions for its processing and utilization in nutrition.

Objectives: evaluation of the main physic-chemical, microbiological and nutritional parameters of walnut oilcake, of the technological and bleaching treatments influence on nutritional and functional properties of walnut oilcake, oilcake valorisation as raw material for some confectionery.

Scientific novelty lies in the thorough and multidimensional analysis of the chemical composition, nutritional value and the changes that occur after technological treatments of walnut oilcake.

Important scientific problem solved is the establishment of the most important physicochemical, nutritional and technological properties of walnut oilcake and identification of the optimal and effective conditions of technological treatment and their use.

Theoretical significance. Scientific results were obtained, showing the possibility of directed modifications of walnut oilcake functional properties and chromatic parameters and improving consumer qualities of foods prepared with added oilcake.

The applicative value of the work consists in the establishment of optimal conditions for technological treatment of walnut oilcake, development of production technology and of the normative and technical documentation for confectionery prepared with added oilcake. It was obtained the patent „Method for the preparation of the walnut (Juglans regia L.) halva” (nr. 896).

Scientific results implementation. Confectionery technology has been tested and certified to the pastry and confectionery enterprise II „Galina Lisnic” from Edineţ.