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Nowadays, the challenge of finding food capable of meeting the needs of the population in terms of availability, nutritional value and sustainability is not only a necessity, but also an aspiration for a healthier lifestyle. The replacement of vertebrate animal products with new protein sources in human nutrition is a topic of increasing interest. Many studies have shown that insects, as a possible food source, have great potential to be called the "food of the future" because they are rich in high-quality proteins, fiber and fatty acids, mineral elements, vitamins., В днешно време предизвикателството за търсене на храна, способна да задоволи нуждите на населението по отношение на наличност, хранителна стойност и устойчивост, е не само необходимост, но и стремеж към по-здравословен начин на живот. Замяната на животински продукти с нови източници на протеини в храненето на човека е тема с нарастващ интерес. Много изследвания показват, че насекомите, като възможен хранителен източник, имат голям потенциал да бъдат наречени „храна на бъдещето“, тъй като те са богати на висококачествени протеини, фибри и мастни киселини, минерални елементи, витамини.

The purpose of this work was to study the effect of pumpkin flour (10% and 20%), moisture content of initial mixture (14% and 20%) and working screw speed (180 min-1 and 220 min-1) on the physicochemical (expansion, density, hardness, colour) and sensory characteristics of rice extrudates enriched with pumpkin produced on a single screw extruder. The chemical composition before and after extrusion was also determined. The ash, lipids, reducing sugars, total sugars and total protein remained unchanged before and after extrusion while the carotenoids decreased after extrusion. The increase in the pumpkin flour led to a decrease in the expansion and lightness, and an increase in the density, hardness and redness of extrudates. The effect of the moisture content was inversely proportional on the expansion and redness, while it was directly proportional on the density, hardness and lightness. The screw speed increased the expansion, hardness and lightness of the extrudates, decreased the redness and had no significant effect on the density. The highest sensory score was achieved at a moisture content 14%, pumpkin flour 10% and screw speed 220 min-1. The moisture content had the most significant effect on the characteristics of the extrudates.

Brewers' spent grains (BSG) form 85% of the waste products from the brewing process. BSG contain a number of substances with functional benefits and can be used for the production of new food types. The present publication considers the main characteristics of BSG derived from six malt types: light barley malt, Pilsner malt, wheat malt, Munich malt type II, Vienna malt and Carafa malt type III. The spent grain starch content, the degree of starch gelatinization, the phenolic compound content and the antioxidant capacity of the spent grains were examined. Based on the values of the latter three parameters, optimization of a malt mixture was performed, which guaranteed BSG with a maximum total phenolic compound value and maximum antioxidant capacity. It was found that the type and the conditions for malt production influenced the physicochemical composition of brewers' spent grains. Copyright © 2017 The Institute of Brewing & Distilling

In the present work, the possibilities of using inulin gel and/or lentil flour as fat replacers in recipes for canned meat products were investigated. Different inulin gel and/or lentil flour concentrations were applied in canned poultry meat pate samples. The influence of functional replacers on the emulsion stability, texture, water content, and organoleptic parameters were studied. Significant differences were found as a result of the replacement or reduction of fat, the type and quantity of functional ingredients (inulin gel and/or lentil flour), (P < 0.05). A direct relationship was observed between the hardness and quantity of lentil flour and inulin gel. The hardest (P < 0.05) samples were obtained with the highest lentil flour concentration as fat content substitute. To sum up, the substitution of half of the fat with inulin and lentil flour in the formulations of the sterilized meat pates can be used to improve the texture and emulsification, nutrition value and health benefits of the product.

Apple pomace - wheat semolina blends were extruded in a laboratory single screw extruder (Brabender 20 DN, Germany). Effects apple pomace content, moisture content, screw speed, and temperature of final cooking zone on texture of extrudates were studied applying response surface methodology. The texture characteristics of the extrudates were measured using a TA.XT Plus Texture Analyser, Stable Micro Systems.

Polysaccharides traditionally have been used as replacer of gluten in bakery and bread production for increasing the quality of products for coeliac patients. The objective of the present study is to investigate the effect of some polysaccharides and emulsifiers on the rheological and thermal properties of gluten-free dough based on chestnut and rice flour. Herschel–Bulkley model was used to describe the non-Newtonian flow behavior of the dough. The viscoelastic properties of the dough were characterized by relaxation, retardation test. Water state (non-freezable and freezable water) in the dough and starch gelatinization were investigated by the method of differential scanning calorimetry (DSC). It was shown that because of specific interactions between the polysaccharides and the other ingredients, the rheological properties of the doughs with added polysaccharides are improved and the water absorption capacity increased.

Many plant extracts selected for their high in vitro antibacterial activity in microbiological media have a far lower in situ antibacterial activity in foods. This is likely due to interactions of plant antimicrobial molecules with food components such as proteins or dispersed fat at the expense of their interaction with target unwanted bacteria. Gaillac red wine powder and Cinnamon cassia essential oil were selected for their in vitro antibacterial activity against Staphylococcus aureus CNRZ3 and Listeria innocua LRGIA 01, respectively. In order to assess their potential application to the preservation of raw meat or dairy products, respectively, their antibacterial activity was tested in Mueller Hinton broth (MHB) supplemented with up to 20% beef meat proteins to mimick raw beef meat protein content and in TSB, skimmed, semi-skimmed and whole milk, respectively. Supplementation of MHB with beef extract proteins annihilated the antibacterial activity of Gaillac red wine powder as well as of resveratrol, a stilbene polyphenol present in red wine. The comparison of the anti-Listeria innocua activity of C. cassia essential oil in TSB 1% (w/w), skimmed, semi-skimmed and whole milk led to the conclusion that its antibacterial activity was significantly reduced in the presence of milk fat globules but not significantly by milk proteins. Complexified microbiological media or liquid foods such as sterilized milk with various milk fat contents might thus be valuable tools for the rapid screening of antibacterial plant extracts of interest for perishable foods preservation.

The dynamics of several hydrolytic enzymes during the 7 days germination of four sorts of legume seeds: lentils seeds (Lens culinaris) are followed. α -Galactosidase activity is readily measured and during the first 3 days an increasing was observed corresponding to the known data for a significant reduction of the α-galactosides during the germination of lentil seeds. The influence of temperature of the preliminary soaking of the lentil seeds on α-galactosidase activity presents an unusual double peaks diagram with maximums at 23°C and 29°C. The proteinase activity shows a maximum at the third day, followed by a decrease on the next day and a further increase explained by the reduction of the proteinase inhibitory activity. The amylolytic enzymes support a comparatively constant level of activity during the germination. A maximum after two days germination is clearly determined in the changes of the aminopeptidase, imminopeptidase, β-galactosidase as well as acid phosphatase activity. The α-galac...

Central location tests (CLT) were conducted for five consecutive days to determine consumer acceptance of chocolate peanut cream. Scales for intensity, just-about-right (JAR) and hedonic ratings were used to measure each attribute evaluated. Consumers (n = 152) were asked to rate the intensities of spreadability, chocolate, peanut and overall flavors, and texture using a 9-point scale. JAR scales were used to evaluate the same attributes as well as aroma; while overall acceptance was assessed using a 9-point hedonic scale. Means and frequencies of each sensory attribute were obtained. Chi-square analysis was used to analyze JAR ratings.

Peanut butter and peanut butter based products, although flavorful and nutritious, are rarely found in Eastern European diets. To exploit marketing opportunities for peanut products in the region, consumer acceptance of smooth (PBS) and crunchy (PBCN) peanut butters was determined through central location tests (CLT) at an International Food Fair in Plovdiv, Bulgaria. Consumers (147) were asked to rate their feelings about the intensities of spreadability, overall flavor, and texture using a nine-point intensity scale. Just-about-right (JAR) scales were used to evaluate the same attributes and aroma. Overall acceptance was assessed using a nine-point hedonic scale. Descriptive statistics, the paired t-test and chi-square test were used to analyze the data. The cross tabulation indicated that all of the products tested were rated acceptable for consumers of all ages and income ranges. This information provides a basis for introducing peanut butter to the Bulgarian and Eastern European consumers, t...

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.

Lentil semolina was extruded in a laboratory single screw extruder (Brabender 20 DN, Germany) with screw diameter 19 mm and die diameter 5 mm. Effects of moisture content, barrel temperature, metering zone temperature, screw speed, and screw compression ratio on hardness of the extruded products were studied. Response surface methodology with combinations of moisture content (18, 22, 25, 28, 32%), metering zone temperature (136, 150, 160, 170, 184° C), barrel temperature (136, 150, 160, 170, 184° C), screw speed (132, 160, 180, 200, 228 rpm), and screw compression ratio (1:1, 2:1, 3:1, 4:1, 5:1) was applied. Feed screw speed was fixed at 70 rpm. Feed zone temperature was kept constant at 150° C. The hardness of the extrudates was measured with a TA.XT Plus Texture Analyser, Stable Micro Systems. The textural profiles of the extrudates showed that feed moisture had the highest effect on the hardness.

In this research, the possibilities of applying the extrusion process to produce functional food from quinoa enriched with goji berries were studied. The physical (expansion ratio, bulk density, hardness, and specific mechanical energy) and functional (water solubility index, water absorption index) characteristics were determined and optimized by the response surface methodology. Extrudates were produced using a laboratory single-screw extruder. The full factorial experimental design was used (N = 22) with three complementary center points to show the interactions of the amount of goji berry (1, 3, and 5%) and the feed moisture content (13, 16, and 19%) of the mixture on the physical and functional characteristics. Increasing moisture content from 13 to 19% resulted in extrudates with a lower expansion ratio, water absorption index, water solubility index, specific mechanical energy, and higher density and hardness. Increasing the amount of goji berries from 1 to 5% led to a decrease in expansion ratio, water absorption index, and hardness, and an increase in density, water solubility index, and specific mechanical energy. Optimal extrusion conditions for production of extrudates from quinoa enriched with goji berry were 16.3% feed moisture content and 1.32% goji berry’s amount.

The paper examines the effect of eleven sterilization regimes on the emulsion capacity and achieved lethal effect of sterilized meat pâté with reduced fat content and addition of inulin. The changes in the inulin-type fructan content were traced under the different sterilization conditions. Optimal Central Composite Design (OCCD) was adopted to study, as independent variables of the sterilization process are selected: temperature and holding time. The mathematical models obtained describe with relatively high accuracy the effect of temperature and holding time of sterilization on the emulsion stability, the residual fructan content and the factual lethality during the sterilization process. It was found that the increase of the sterilization duration of the pâtés was responsible to a larger extent for the reduction of their emulsion stability whereas the rise in temperature had a more significant effect on their residual fructan quantity.