Alina
@utm.md
Departament Food and Nutrition, Faculty of Food Technology
TECHNICAL UNIVERSITY OF MOLDOVA
my scientific activity refers to the field of food science and technology of food products of vegetable origin, namely the field of beverage and vinegar biotechnology, microbiology and biotechnologies to use the potential of microorganisms to enhance processes.
EDUCATION
PhD in Engineering Sciences
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Bioengineering, Industrial and Manufacturing Engineering, Safety, Risk, Reliability and Quality
Scopus Publications
Scopus Publications
A. I. Chirsanova, A. V. Boistean, N. Chiseliță, and R. Siminiuc
The Gorbatov's All-Russian Meat Research Institute
The objective of the study was to investigate the potential application of beta-glucans obtained from yeast sediment resulting from the manufacture of local Viorica wine (2018 harvest). To determine the amount of beta-glucans in the yeast sediment, two were used: the calculation method and the laboratory method, obtaining similar quantities, 29.92 ± 0.47 and 28.17 ± 0.32 respectively. The beta -glucans obtained were incorporated in various concentrations (0.1%; 0.2%; 0.3%; 0.4% and 0.5%) in the yogurt obtained from skimmed milk. The effect of beta-glucan addition on the physicochemical properties of freshly prepared yogurts was investigated. The addition of beta-glucans positively influenced the formation of the gel relay resulting in a decrease in the fermentation time of yogurt. The final pH point of 4.5 was reached one hour earlier (in 4 hours) compared to the control sample (in 5 hours). The results showed that there are no significant changes in physicochemical properties (titratable acidity, pH, viscosity and syneresis). The results obtained report that beta-glucans can be used as a thickening agent for low-fat yogurts by shortening the fermentation period and not essentially changing the sensory characteristics. Experimental results showed that the glycemic index of yogurt samples with the addition of beta-glucans have similar values in the range of 28-30. Respectively, the yogurts under study are attributed to food category with low glycemic index.
A. Boistean, A. Chirsanova, J. Ciumac, and B. Gaina
The Gorbatov's All-Russian Meat Research Institute
In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the clarification process were: dose of bentonite — 2.03 g · 25L -1 , time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L -1 , contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min -1 . Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the clarification process.