STUDY ON THE VALORIFICATION OF LYCIUM BARBARUM FRUIT (GOJI) IN PASTRY PRODUCTS

Anamaria Pop, Sevastita Muste, Simona Man, Crina Muresan

Abstract


The aim of this research refers to the development of new recipes of fabricating tow different muffins and spritz cookies, using Goji whole fruits rehydrated and Goji ground powder type fruits, in different proportions and after, by sensory analysis proving the consumer preferences in relation to Goji fruit intake in the products. Also has been studied the total carotenoid content by spectrophotometric measurements from finished products comparing with whole goji berry fruit. The products are obtained by baking dough made ​​from flour, sugar, eggs, vegetable fat, milk, goji berries, friable chemical. The raw material and auxiliary material (white flour and Goji berries) and the pastry products obtain with addition of goji was submitted to the physio-chemical exam, following: moisture content, ash content, gluten content, acidity content, vitamin C content, carotenoids content in accordance with applicable standards. Therefore we obtained 3 types of muffins (simple muffins, muffins with addition of 10% whole goji fruit, muffins with addition of 10% fruit goji powder ground type) and 4 types of spritz cookies (simple cookies, cookies with addition of 3 %, 5 %, 10 % of goji powder).


Keywords


goji, pastry, cookies, muffins, techonolgy, sensoryal analysis

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References


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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:9474

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