Iulia Susman - Academia.edu (original) (raw)
Papers by Iulia Susman
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 2021
Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough an... more Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures of wheat flour and 10% protein rich ingredients were used: Pleurotus flour, pea protein isolate, protein hydrolysate from corn, soy protein isolate, oat protein, hemp protein, sea buckthorn protein. Mixolab system was used to perform the rheological analysis of the dough. Water absorption ranged from 57.1% in the wheat flour sample with the addition of hemp seed protein ingredients and 67.4% in the wheat flour sample with the addition of soy protein isolate. The sample with Pleurotus flour had the lowest degree of soaking (C2=0.226). The gelatinization of the starch took place at different temperatures depending on the sample, being between 79.1-84.5°C. The temperature range for enzymatic activation was between 86.4-88.8°C. The rheologica...
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, 2020
In vitro protein digestibility can be useful for estimating protein nutritional quality. Eight pr... more In vitro protein digestibility can be useful for estimating protein nutritional quality. Eight protein sources were chosen to study in vitro protein digestibility, namely: sodium caseinate, whey, mushrooms, pea, soy, oat, hemp and sea buckthorn. Trypsin was used to achieve the enzymatic hydrolysis and the pH-drop technique was employed to determine in vitro protein digestibility. Substrate hydrolysis was rapidly initiated after enzyme addition in the case of pea protein, sodium caseinate, soy and whey proteins, whereas a slower pH decrease was registered in the case of mushroom proteins. The in vitro protein digestibility decreased in the following order: pea (87.2%) > soy (85.9%) > whey (85.6%) > caseinate (85%) > hemp (78.5%) > oat (77.5%) > sea buckthorn (76.2%) > mushrooms (68.2%). The sea buckthorn and mushrooms samples with the lowest protein contents (15.6% and 18.3%, respectively) had the lowest protein digestibility. However, no correlation between protein content and protein digestibility was found.
Foods, 2022
The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picry... more The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picryl-hydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), the ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) methods for the measurement of lipid-soluble antioxidant capacity (ACL) of 14 different byproducts obtained from the vegetable oil industry (flour, meals, and groats). The research showed that the analyzed samples contain significant amounts of phenolic compounds between 1.54 and 74.85 mg gallic acid per gram of byproduct. Grape seed flour extract had the highest content of total phenolic compounds, 74.85 mg GAE/g, while the lowest level was obtained for the sunflower groats, 1.54 mg GAE/g. DPPH values varied between 7.58 and 7182.53 mg Trolox/g of byproduct, and the highest antioxidant capacity corresponded to the grape seed flour (7182.53 mg Trolox/g), followed by walnut flour (1257.49 mg Trolox/g) and rapes...
Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 2021
Celiac disase (CD) also called gluten enteropathy (GE) affects approximately 1% of the general po... more Celiac disase (CD) also called gluten enteropathy (GE) affects approximately 1% of the general population (Vici et al., 2016). CD is an inflammatory condition of the small intestine induced by an environmental precipitant, gluten, to people who are genetically susceptible (Grace-Farfaglia, 2015). GE can manifest at any age and it is characterized by the presence of typical autoantibodies to human tissue transglutaminase (TTG) and histologic alterations of the small bowel mucosa (Ivanova et al., 2017). In Romania, the incidence of celiac disease among patients with diabetes is 3.9% based on data from a recent study, published by World Gastroenterology Organization (WGO, 2016). CD may have many symptoms like diarrhea, abdominal pain, steatorrhea, bloating, weight loss, flatulence (typical gastrointestinal symptoms) and abnormal liver function tests, bone disease, iron deficiency anemia, skin disorders etc. (non-gastrointestinal abnormalities) (Rubio-Tapia et al., 2013). According to a...
Applied Sciences, 2021
This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, m... more This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by q...
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 2021
Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough an... more Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures of wheat flour and 10% protein rich ingredients were used: Pleurotus flour, pea protein isolate, protein hydrolysate from corn, soy protein isolate, oat protein, hemp protein, sea buckthorn protein. Mixolab system was used to perform the rheological analysis of the dough. Water absorption ranged from 57.1% in the wheat flour sample with the addition of hemp seed protein ingredients and 67.4% in the wheat flour sample with the addition of soy protein isolate. The sample with Pleurotus flour had the lowest degree of soaking (C2=0.226). The gelatinization of the starch took place at different temperatures depending on the sample, being between 79.1-84.5°C. The temperature range for enzymatic activation was between 86.4-88.8°C. The rheologica...
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, 2020
In vitro protein digestibility can be useful for estimating protein nutritional quality. Eight pr... more In vitro protein digestibility can be useful for estimating protein nutritional quality. Eight protein sources were chosen to study in vitro protein digestibility, namely: sodium caseinate, whey, mushrooms, pea, soy, oat, hemp and sea buckthorn. Trypsin was used to achieve the enzymatic hydrolysis and the pH-drop technique was employed to determine in vitro protein digestibility. Substrate hydrolysis was rapidly initiated after enzyme addition in the case of pea protein, sodium caseinate, soy and whey proteins, whereas a slower pH decrease was registered in the case of mushroom proteins. The in vitro protein digestibility decreased in the following order: pea (87.2%) > soy (85.9%) > whey (85.6%) > caseinate (85%) > hemp (78.5%) > oat (77.5%) > sea buckthorn (76.2%) > mushrooms (68.2%). The sea buckthorn and mushrooms samples with the lowest protein contents (15.6% and 18.3%, respectively) had the lowest protein digestibility. However, no correlation between protein content and protein digestibility was found.
Foods, 2022
The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picry... more The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picryl-hydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), the ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) methods for the measurement of lipid-soluble antioxidant capacity (ACL) of 14 different byproducts obtained from the vegetable oil industry (flour, meals, and groats). The research showed that the analyzed samples contain significant amounts of phenolic compounds between 1.54 and 74.85 mg gallic acid per gram of byproduct. Grape seed flour extract had the highest content of total phenolic compounds, 74.85 mg GAE/g, while the lowest level was obtained for the sunflower groats, 1.54 mg GAE/g. DPPH values varied between 7.58 and 7182.53 mg Trolox/g of byproduct, and the highest antioxidant capacity corresponded to the grape seed flour (7182.53 mg Trolox/g), followed by walnut flour (1257.49 mg Trolox/g) and rapes...
Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 2021
Celiac disase (CD) also called gluten enteropathy (GE) affects approximately 1% of the general po... more Celiac disase (CD) also called gluten enteropathy (GE) affects approximately 1% of the general population (Vici et al., 2016). CD is an inflammatory condition of the small intestine induced by an environmental precipitant, gluten, to people who are genetically susceptible (Grace-Farfaglia, 2015). GE can manifest at any age and it is characterized by the presence of typical autoantibodies to human tissue transglutaminase (TTG) and histologic alterations of the small bowel mucosa (Ivanova et al., 2017). In Romania, the incidence of celiac disease among patients with diabetes is 3.9% based on data from a recent study, published by World Gastroenterology Organization (WGO, 2016). CD may have many symptoms like diarrhea, abdominal pain, steatorrhea, bloating, weight loss, flatulence (typical gastrointestinal symptoms) and abnormal liver function tests, bone disease, iron deficiency anemia, skin disorders etc. (non-gastrointestinal abnormalities) (Rubio-Tapia et al., 2013). According to a...
Applied Sciences, 2021
This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, m... more This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by q...