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Articles by Emil RACOLTA
Total Records ( 2 ) for Emil RACOLTA
  Vlad MURESAN , Sevastita MUSTE , Emil RACOLTA , Cristina Anamaria SEMENIUC , Simona MAN , Anamaria BIROU(POP) and Carmen CHIRCU
  Sunflower halva, popular in countries from Eastern Europe, is made of sunflower tahini, cooked sugar and soapwort root extract. Lipid fraction in traditional sunflower halva is rich in polyunsaturated fatty acids, susceptible to peroxidation. Oxidation of the lipids is one of the main causes of lipid rich food deterioration leading to formation of off-flavour that negatively affect their quality and shelf life. In this study the initially phase of oxidation in sunflower halva was assessed, using as indicator the peroxide value (PV). The protocol followed was the one described by IDF standard which uses ammonium thiocyanate as Fe(III)-complexing agent. Halva samples stored at room temperature, in open air conditions for four months, respectively ten months were analyzed. The PV of sunflower halva at 10 months of storage was ~ 2 times higher that the PV of sunflower halva at 4 months of storage. The samples of sunflower seeds used for the analysis were freshly dehulled and dehulled and then stored at room temperature in open air conditions for four months. The freshly dehulled sunflower seeds had a PV of 4.14 meq O2/Kg fat, similar values with those reported in the literature. The sunflower seeds dehulled and than stored for 4 months at room temperature in open air conditions had a PV of 89.47 meq O2/Kg fat, rancid taste being detected. Regarding the oxidative stability of sunflower halva, care must be taken on storage conditions and packaging - temperature and oxygen availability. For further studies addition of supplementary antioxidants should be considered.
  Emil RACOLTA , Vlad MURESAN , Sevastita MUSTE and Cristina Anamaria SEMENIUC
  Halva is a traditional confection, consists of tahini (sesame paste), cooked sugar and soapwort root extract. Sunflower halva is made of sunflower seeds tahini, instead of sesame. In this study fat, sugar and moisture content of sunflower halva products from Romanian market were compared. Sunflower halva samples from three different producers (A, B, C) were purchased from the market. From the producer C two different batches were analyzed (C1 and C2). Researches shows a total fat content between 37.17-43.95%, total sugars within 20.40-34.40% and moisture content ranged between 2.74-3.84%. Differences between products from different sources may be due different technologies, recipes and raw materials used.
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