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Stoilova I.,University of Food Technologies | Petrova T.,Food Research and Development Institute | Penov N.,University of Food Technologies | Krastanov A.,University of Food Technologies
Bulgarian Journal of Agricultural Science | Year: 2013

Using cathode voltammetry higher antioxidant activity of lentil extrudates was proved in comparison of reference sample (without extrusion). The kinetic criterion (K) of these samples is 1.333 and 1.405, respectively in comparison of 1.111 of sample without extrusion. The analysis of the data on the antioxidant activity of the investigated samples and the extrusion conditions under which these samples were obtained showed that the combined effect of low moisture content of the lentil semolina (W = 18 g.kg-1) and middle SCR (3:1), or high moisture content of the lentil semolina (W = 25 g.kg-1) and low SCR (1:1), were the conditions for obtaining of samples with the highest antioxidant activity. Source


Pevicharova G.,Maritsa Vegetable Crops Research Institute | Sofkova-Bobcheva S.,Maritsa Vegetable Crops Research Institute | Zsivanovits G.,Food Research and Development Institute
International Journal of Food Properties | Year: 2015

A recent study aimed to establish the correlation between instrumental (using Stable Micro System Texture Analyzer) and sensory texture analyses assays in snap bean pods (Phaseolus vulgaris L.). The rupture force correlated significantly and negatively with the sensory traits: parchment layer free, crispness, and stringlessness. Firmness measurements of the raw pods by the texture analyzer indirectly gave enough information to use it as a tool for sensory texture analyses of the processed beans. This could allow breeders to evaluate textural quality of cooked pods in the early stages of the breeding and selection program, thus saving time and costs in doing sensory texture analysis. © 2015 Taylor & Francis Group, LLC. Source


Iserliyska D.,Food Research and Development Institute | Chinnan M.S.,University of Georgia | Resurreccion A.V.A.,University of Georgia
Agricultural Engineering International: CIGR Journal | Year: 2012

A Peanut drink (PD) and a Chocolate-flavored peanut drink (CFPD) were developed in a pilot plant. Three different formulations of CFPD and one formulation of the PD were evaluated for quality changes during storage. Two separate batches were processed on two different days, to yield two replications, and each was then stored at 4°C for a total of 21 days. Microbiological tests using the standard plate counts (SPC) and psychrotroph plate counts (PPC) were performed at 1, 8, 14, and 21 days on PD and the CFPD with 1.5% flavoring. Physical properties such as product color, pH, suspension stability index (top-bottom solids) and viscosity were analyzed to evaluate their changes during storage. Consumer acceptance tests were conducted to assess general acceptability and potential marketability of the fresh product treatments. The pH and suspension stability index (top-bottom solids) remained constant while viscosity increased with time in all the treatments. Changes in color lightness were negligible. Source


Manev Z.,Food Research and Development Institute | Iliev A.,Food Research and Development Institute | Vachkova V.,Institute of Fish Resources
Bulgarian Journal of Agricultural Science | Year: 2013

The aim of this study is to make chemical characterization of one type brown seaweed (Cystoseira barbata) obtained from several points in Black Sea near to city of Varna and to make comparative analysis at obtained samples. In order to make this characterization quantity of several major substances has been determined. We analyzed content of proteins, carbohydrates, fats, phenols, alginic acid, some heavy metals as Pb, Cd, As, and some essential elements as P, Ca, Mg. In addition, ash and water content has been determined. Source


Brashlyanova B.,Food Research and Development Institute | Zsivanovits G.,Food Research and Development Institute | Ganeva D.,Maritsa Vegetable Crops Research Institute
Emirates Journal of Food and Agriculture | Year: 2014

The pericarp firmness and overall fruit firmness of different in growth habit tomatoes were investigated during ripening and storage in order to determine the texture changes as affected by the temperature. The study was carried out with eight tomato varieties. Mature-breaker tomato fruits were ripened at 12°C (chilled) and at 18- 22°C (non-chilled). After postharvest ripening the chilled fruits were stored at 1°C and 6°C and non-chilled - under the ripening temperature. All tomato fruits were stored up to 7% loss of water content. The regression analysis showed that pericarp and fruit firmness decrease during the ripening and storage. This negative correlation between texture quality and storage time depended on both, used temperature and growth habit. The pericarp firmness of chilled tomatoes retained higher values compared with non-chilled. However, effects of the different temperatures on overall fruit firmness were not detected. The smallest texture changes were established for indeterminate large tomatoes at prolonged shelf life. Regression models for the texture changes were obtained, which are applied to determine the shelf-life at the relevant temperature. Source

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