BAKLAVA


Description

The baklava is a traditional dessert popular among the Greeks for many years.

Although the history of baklava is not well documented, many countries assert its creation. However, the evidence shows that the dessert was created by Turks of Central Asia, and perfected in the kitchens of the palace of the Sultan, in the Topkapi Palace. Some (Vryonis in 1971) argued that the Greek pastry “Kopti” was the Byzantine current version of baklava. Nevertheless, other researchers currently (Perry (1994)) argued that while the “Kopti” was containing nuts and honey, the recipe did not contain yeast. More specifically, in its preparation they boiled in oil, honey, fruits and water, and used to mix them with chopped nuts and then serve it.

The word baklava probably has a Mongolian root meaning 'wrap.' Particularly in Epirus tradition, baklava is a festive and traditional sweet accustomed to be made every Christmas.

Baklava is a good source of the trace minerals copper, manganese and molybdenum. Copper is essential for the proper growth of the body and the efficient utilization of iron. It is also a catalyst for many enzymatic reactions that take place in the human body. Its health benefits are crucial for an overall healthy existence, as the mineral associates with amino acids and vitamins to enable normal metabolic process.

Some of the health benefits of manganese include a benefit to healthy bone structure, bone metabolism, and helping to create essential enzymes for building bones. It also acts as a co-enzyme to assist metabolic activity in the human body. Manganese is an actual component of manganese super oxide dismutase enzyme. It is a powerful antioxidant that seeks out the free radicals in the human body, thereby preventing many of the potential dangers they cause.

The main known function of molybdenum in humans is to act as a catalyst for enzymes and to help facilitate the breakdown of certain amino acids in the body. Molybdenum combines with sulfite oxidase to catalyze sulfur-containing amino acids that are crucial for human health.

Protein  5,23 g   10,47%DRI            
Carbohydrates  29.34 g   10.0%DRI
Fat-total  22.64 g   35% DRI
Dietary fiber 2.0 g  8.0%DRI
Calories  324   18.12%DRI
Copper  0.21 mg   23.66%DRI
Manganese  0.06 mg   3.01%DRI
Molybdenum  3.86 mcg  8.74%DRI
Biotin  2.53 mcg   8.63%DRI

Microbiological Analysis
Aerobic Total Plate Count (PCA-agar): <101 cfu/g
Anaerobic Total Plate Count (Brewer’s anaerobic agar): <101 cfu/g
Yeasts and Molds (PDA): <101 cfu/g
Lactic acid bacteria (MRS agar): <101 cfu/g
Gram- , Lactose fermenters (Mc Conkey agar): <101 cfu/g
Gram- , Lactose non fermenters  (Mc Conkey agar): <101 cfu/g
E. coli (Eosin Methylene blue agar): <101 cfu/g
Micrococcaceae (Mannitol salt agar): <101 cfu/g
S. aureus (Baird-Parker agar): <101 cfu/g
L. monocytogenes (Ottaviani and Agosti Listeria agar): <101 cfu/g
Salmonella (Rappaport-Vassiliadis, Salmonella-Shigella agar, TSI slant): <101 cfu/g