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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.


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.


PubMed | Tohoku University, Morinaga Milk Industry Co. and Food Research and Development Institute
Type: Journal Article | Journal: Journal of dairy science | Year: 2015

The emulsifying components in cream are very important in controlling the physical characteristics of whipped cream. The effects of those components on the stability of fat globules and the physical characteristics of whipped cream were investigated. A low-molecular-weight emulsifier, and protein ingredients such as sodium caseinate and a casein partial hydrolysate (casein peptides), were used as emulsifying components in this investigation. The viscosity of deaerated whipped cream (called the serum viscosity) was measured to evaluate the degree of fat-globule aggregation. Furthermore, the shape-retention ability, which is the degree of reduction in the firmness of whipped cream between immediately after whipping and after 1d of refrigeration, was explored. The addition of the low-molecular-weight emulsifier in the continuous phase of dairy cream, which does not contain added low-molecular-weight emulsifiers, increased the stability of the fat globules and reduced the shape-retention ability of the whipped cream. The addition of protein ingredients (sodium caseinate and casein peptides) to the continuous phase of dairy cream had little effect. However, the addition of casein peptide in the continuous phase of dairy cream together with the low-molecular-weight emulsifier reduced the effect of the low-molecular-weight emulsifier on the stabilization of fat globules and the shape-retention ability of the whipped cream. The addition of casein peptide did not recover the serum viscosity; thus, other mechanisms might underlie this phenomenon.


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.


Penov N.,Plovdiv University | Petrova T.,Food Research and Development Institute | Ruskova M.,Food Research and Development Institute | Toshkov N.,Plovdiv University | Menkov N.,Plovdiv University
International Journal of Food Engineering | Year: 2012

The equilibrium moisture contents (EMC) were determined for lentil extrudates produced under different processing conditions at 25°C and eight relative humidity (RH) in the range of 0.113 - 0.902. It was established that for the ten extruded samples the EMC values at the same RH were not statistically equal. Four models - Chung-Pfost, Halsey, Oswin, and Henderson equations were applied for analyzing the experimental data. The Oswin model was most suitable for describing the relationship between the EMC and RH. © 2012 De Gruyter.


Zhelyazkov S.,Food Research and Development Institute | Zsivanovits G.,Food Research and Development Institute | Brashlyanova B.,Food Research and Development Institute | Marudova-Zsivanovits M.,Food Research and Development Institute | Marudova-Zsivanovits M.,Plovdiv University
Bulgarian Journal of Agricultural Science | Year: 2014

The possible use of chitosan coating on fresh-cut apples was investigated in this research. Manually sliced apples were treated with solutions of 1, 2.5, 5 and 10 g.kg-1 chitosan in acetic acid and then stored at 4°C for 17 days. Physical, physicochemical, microbiological and sensory properties of the samples were monitored during the storage period. It was found that chitosan coatings inhibited the growth of microorganisms and affected significantly and positively the storage time of the products. Changes in the sensory qualities of taste were evaluated. A chitosan coating retarded water loss and the drop in sensory quality, increasing the soluble solid content and titratable acidity. The data revealed that applying a chitosan coating preserved effectively the quality and extended the shelf-life of fresh-cut apples. © 2014, National Centre for Agrarian Sciences. All rights reserved.


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 | Year: 2014

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.


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.


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.


Manev Z.,Food Research and Development Institute | Denev P.,Food Research and Development Institute | Zsivanovits G.,Food Research and Development Institute | Ludneva D.,Food Research and Development Institute
Bulgarian Journal of Agricultural Science | Year: 2013

The present research is dedicated to the formation of alginate beads from sodium alginate, calcium salts and sucrose. Sodium alginate solutions in 30 g.kg-1 and 60 g.kg-1 concentrations, with calcium chloride dihydrate in 40 g.kg-1 and 70 g.kg-1 concentrations and with sucrose in 650 g.kg-1 concentration were used for bead formation. The highest rupture strength was received for the 60 g.kg-1 sodium alginate beads standing in 200 g.kg-1 calcium chloride dihydrate solution for 3 hours. The weakest beads were obtained from the combination of 30 g.kg-1 sodium alginate, 40 g.kg-1 calcium lactate and 650 g.kg-1 sucrose. It was shown that the most elastic beads were obtained from the combination of 60 g.kg-1 sodium alginate and 100 g.kg-1 calcium chloride dihydrate and the less elastic beads were received from the combination of 30 g.kg-1 sodium alginate standing in 40 g.kg-1 calcium lactate solution for 1 or 2 hours. The rupture force and rupture deformation is growing/decreasing with increasing of gelling time. The beads obtained have pleasant taste and colour. They can be used for artificial fruit formation in the confectionary industry in manufacture of ice cream and cocktails.

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