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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

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

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

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

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

Penov N.D.,Plovdiv University | Katsharova S.A.,Food Research and Development Institute | Brushlyanova B.P.,Food Research and Development Institute
Bulgarian Journal of Agricultural Science

The raw materials included in the food formulas with beneficial effects on the cardiovascular system were selected based on literary sources. The content of the biologically active substances - functional components in the raw materials - anthocyans, polyphenols and their antioxidant activity were used to draw mathematical models for optimal component composition of the feedstock - blueberries, raspberries, sour cherries. The experiment design was made by using simplex lattice (second degree) for a ternary system. Quantitative blueberries, raspberries, sour cherries and their anthocyans, polyphenolic substances contain and antioxidant activity were involved in a composition. The models were used to obtain functional foods containing the listed biologically active substances and antioxidant activity. After applying the appropriate process technology, they retained its functional properties. Key words: anthocyans, polyphenols, antioxidant activity, cardiovascular disease, mathematical models, functional foods. © 2014, Bulgarian Journal of Agricultural Science. All rights reserved. Source

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