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The influence of thermal treatment on the chickpeas and lentils minerals content

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dc.contributor.author GHENDOV-MOSANU, Aliona
dc.contributor.author MAZUR, Mihail
dc.contributor.author BULGARU, Viorica
dc.contributor.author CELAC, Valentin
dc.contributor.author STURZA, Rodica
dc.date.accessioned 2023-12-12T09:25:10Z
dc.date.available 2023-12-12T09:25:10Z
dc.date.issued 2023
dc.identifier.citation GHENDOV-MOSANU, Aliona, MAZUR, Mihail, BULGARU, Viorica et al. The influence of thermal treatment on the chickpeas and lentils minerals content. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 49. ISBN 978‐9975‐64‐363‐4. en_US
dc.identifier.isbn 978‐9975‐64‐363‐4
dc.identifier.uri http://repository.utm.md/handle/5014/25296
dc.description.abstract The aim of this study was to investigate the influence of heat treatment (boiling) on the content of minerals in chickpeas and lentils. The content of minerals in the dried legumes and in their boiling water was determined. Flame photometry (propane-butane-air) was applied to determine the sodium and potassium content. To determine the magnesium, calcium, manganese and iron content, atomic absorption spectrophotometry in flame (acetylene-air) was used Analyzing the obtained results, it was found that in the elaborated process of obtaining the legumes boiling water, not only protein substances but also an essential amount of minerals pass from the boiled grains. This allow to fortify fasting food products with minerals when boiling water is used as a foaming agent. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject chickpeas en_US
dc.subject lentils en_US
dc.subject boiling water en_US
dc.subject mineral content en_US
dc.subject food fortification en_US
dc.subject năut en_US
dc.subject linte en_US
dc.subject apă clocotită en_US
dc.subject conţinut de minerale en_US
dc.subject fortificarea alimentelor en_US
dc.title The influence of thermal treatment on the chickpeas and lentils minerals content en_US
dc.type Article en_US


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