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Agriculture & Food, Volume 5, 2017

NEW RECIPES FOR FOOD BY ADDING FUNCTIONAL INGREDIENTS COMING FROM FOOD SUPPLEMENT PROCESSING
Gabriela Vlăsceanu, Livia Apostol, Mihaela Mulţescu, Ştefan Manea
Pages: 542-550
Published: 21 Aug 2017
Views: 108
Downloads: 24
Abstract: The main aim of this project was to develop new recipes for bakery products, biscuits and cookies by adding functional ingredients coming from food supplement processing such us flax seeds or alfalfa after partial oil extraction. The project will have a positive impact for both participant companies through designing and marketing of new innovative products for the coordinator Spanish company, and better valorification of plant resources and by-products resulting from food supplement processing for the second one, Romanian company.
Keywords: functional ingredients, by-products, nutritional value, partially defatted flaxseed
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