Published in Scientific Papers. Series D. Animal Science, Vol. LXIV, Issue 2
Written by Nela DRAGOMIR, Andreea STAN, Violeta Alexandra ION, Carmen Georgeta NICOLAE, Oana Crina BUJOR-NENIȚĂ, Iuliana Ștefania BORDEI, Mihai FRÎNCU, Andrei PETRE, Aurora DOBRIN, Liliana BĂDULESCU
The object of the study is to realize on and test organic apple powder in unconventional foods, in order to increase the nutritional and sensory quality. The innovative product is a macarons reformulated, with high nutritional value, with addition of husked hemp seeds and organic freeze dried apple powder. Organic freeze dried apple powder obtained from apples Gala variety and is characterized by a large amount of ascorbic acid and polyphenols, with high antioxidant potential. The purposes of this study were to study the novel recipe of macarons with hemp seeds husked and freeze dried apple powder, to study the consumer acceptance, the nutritional values of macaron and the production cost of the standard recipes. The results showed that the sensory quality evaluation of the recipe shows a very good appreciation of 3 attributes (appearance, flavour and smell, taste), which had average score of 4.43. The product is a sweet, fragrant and aerated dessert, which can be easily associated with different foams (mousse, creams, ice cream, etc.). The calculation of the nutritional value it was realised with a specialised soft.
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