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Volume 8
Journal of Obesity & Weight Loss Therapy
Obesity Diet 2018
November 29-30, 2018
Page 45
Notes:
November 29-30, 2018 Bali, Indonesia
International Conference on
Obesity and Diet Imbalance
The higher utilization of flour from nettle seeds in order to obtain innovative bakery products by their
fortification
Romina Alina Vlaic, Crina Muresan, Sevastita Muste, Andrusa Elena Muresan and Vlad Muresan
University of Agricultural Sciences and Veterinary Cluj-Napoca, Romania
T
he nettle (Urtica dioica L.), which is well-known for its properties, is widely spread throughout the temperate and tropical
zones around the world. The aim of this product is to enrich bakery products by fortification, thus their nutritional value
being raised. This has a positive impact on the consumers who, nowadays, take a growing interest in functional products
which are rich in active compounds. Bread enriched with flour from nettle seeds is a product with high nutritional value.
The innovative feature of this product consists in its being enriched with essential fatty and amino acids by the addition of
3%, 6% and 9%, respectively, of nettle seed flour. As a result, products with higher nutritional and functional properties have
been obtained. The new products, thus, have had increased contents of protein (from 6.60±0.14 to 7.16±0.14%) and fat (from
17.48±0.11 to 2.85±0.21%). Moreover, the content of polyphenols also increased from 49.88±0.42 to 88.55±0.96 mg EAG/100
g, whereas the antioxidant activity increased from 56.81±1.10 to 77.91±0.77%. According to the sensory analysis by using the
hedonic test the most appreciated bread was found to be that with 6% flour from nettle seeds. In terms of the texture analysis,
the control sample compared to the samples with 3% and 6% added flour showed close results; a decrease was though noted in
the sample with 9% added flour as compared to the control.
Biography
Romina Alina Vlaic has more than 6 years of experience in exploitation of food science, development and optimization of functional food products, extraction and
analysis of bioactive compounds (polyphenols, volatile oils, natural pigments, vitamins, proteins, fiber, essential fatty acids and sugars), and determination of food
products quality parameters. She has obtained her PhD in the field of Agriculture. In 2016 and 2017 she was awarded with Excellence Diploma at the International
Salon of Inventions, Proinvent approved by Ministry of Education and the Academy of Technical Sciences of Romania.
romina.vlaic@usamvcluj.roRomina Alina Vlaic et al., J Obes Weight Loss Ther 8, Volume 8
DOI: 10.4172/2165-7904-C11-088