УНИВЕРСИТЕТ ПО ХРАНИТЕЛНИ ТЕХНОЛОГИИ - ПЛОВДИВ
 

Хранителна наука и технология

Секция „Наука и технология на храните от растителен произход”

Possibilities and limitations of industrial rapeseed meal as a high-protein source in food industry.
Индустриалният рапичен шрот като суровина за получаване на протеинови препарати за хранителната промишленост
Rapeseed is a plant used for production of vegetable oil. Leading producers of rapeseed oil are Canada, China, India, France and Germany. Rapeseed meal is a by-product remaining after oil extraction from rapeseeds with high protein content (48%). The rapeseed meal protein has relatively balanced amino acid composition which makes it appropriate as an additive to animal feed. However, the meal contains antinutrients which lower its nutritional value. Мain representatives аре glucosinolates, phenols and erucic acid. All of them, combined with high fiber content in the meal, have negative impact on metabolic processes of the animals. For this reason, the incorporation of the meal is limited to 10% for animal feed. As a result, large amount of the meal is accumulated as unused waste product. The alternative could be the utilization of the meal as a source for generation of protein containing products. They have high nutritional value, comparable to soy proteins, and good functional properties which make them suitable as supplements in food industry. Further improvement of their functionality can be achieved by different biochemical approaches. The application of the rapeseed meal as a source for production of protein-containing ingredients has positive economic effect due to more complete utilization of the rapeseeds and multiplication of beneficial products.
Автори: Hristo Kalaydzhiev, Petya Ivanova, Vesela Chalova

Application of chickpea and chestnut flour in the production of gluten-free cookies and muffins
Приложение на брашна от нахут и кестен в производството на безглутенови сладкарски бисквити и кексови изделия
This paper is focused on the possibilities to use nontraditional gluten-free flours in the production of cookies and muffins. After a trial laboratory baking, chickpea and chestnut flours were selected for a more thorough analysis, as they presented the best results in comparison to wheat flour, with a 100 % substitution. Further chemical, rheological and sensory analyses are conducted on the chickpea and chestnut cookies and muffins that prove the technological importance of these flours and confirm the possibility for their use in the gluten-free production.
Автори: Ivaila Stoyanova Sopotska, Valentina Milkova Chonova

Секция „Наука и технология на храните от животински произход”

Study of the quality characteristics of dairy products
Изследване на качествените характеристики на млечни продукти
The physico-chemical characteristics (dry substance, salt content, titratable acidity and fat content in dry matter) of unpacked and vacuum packed Bulgarian cow-brine cheese produced according requirements of Bulgarian State Standard by Rodna Stryaha, Lacrima, Madjarov, Vereya, Saedinenie,Jitnitsa, and Elena were studied. The closest to the indicators of BSS 15:2010 are assortments Rodna Stryha and Madjarov were determined. With the highest salt content near the upper limit of the standard and correlating with the low values ​​of the dry substance indicator (according to BSS), were the cheeses both packs Elena and Vereya. The conclusion was made that the higher salt content of the cheese guarantees longer shelf life of the and product. The fat content in the dry matter of Rodna Stryha cheese was only corresponded to the reference standard values. The established fatty acid composition of the Jitnitsa cheese has shown the presence of palm oil in the product.The titratable acidity of vacuum packed Elena and Jitnica cheeses was below than 200oТ. The sensory analysis shows the best sensory quality of the cheeses produced by Madjarov and Saedinenie dairy plants.
Автори: Zornitsa Kazakova, Petya Dimitrova, Iliana Milkova-Tomova, Lucian Krastev, Yordanka Alexieva, Dragomira Buhalova

Fatty acid profile of the backfat layers in four pig breeds
Мастнокиселинен състав на гръбна сланина при четири породи свине
The aim of this study was to describe and compare the fatty acid profile of the backfat layers in four pig breeds – Landrace (L), Pietrain (P), Duroc (D) and Large White (LW). Six gilts per breed were used for the analysis. While differences between the examined breeds were limited to the content of C18:1n-9 and the total level of monounsaturated fatty acids (MUFA), which were highest in the inner backfat layer of Duroc pigs, the two layers differed substantially. Generally, the inner backfat layer was more saturated when compared to the outer layer. On the other hand, the content of the polyunsaturated fatty acids (PUFA) was higher in the outer layer. The differences in the fatty acid profile between the two backfat layers were most visible in the Landrace pigs. The latter showed significantly higher content of C18:0 (P<0.001), which was also found in Duroc (P<0.05), as well as total saturated fatty acids (SFA) (P<0.01) in the inner layer. Furthermore, higher levels of C18:2n-6 (P<0.05), C18:3n-3 (P<0.01) and the total amount of PUFA (P<0.05) were found in the outer backfat layer in the animals of the Landrace breed.
Автори: Teodora Popova, Jivko Nakev

Секция „Наука и технология на напитките”

An initial study on trans-resveratrol and quercetin content in some Bulgarian red wines
Първоначални изследвания върху съдържанието на trans-ресвератрол и кверцетин в някои червени вина от България
The grapevines produce de novo compounds with small molecules, called phytoalexins in defense response to diverse abiotic factors, which are passing through vinification from grapes into the wine. Such substances are trans-resveratrol and quercetin. The last one is proven to work in synergy with trans-resveratrol: in addition, quercetin increases the protective effect of trans-resveratrol as an antioxidant, an anti-inflammatory, a cardiovascular and an anti-obesity agent. The aim of the present study was an initial study on their content in some Bulgarian wines vintage 2016. Red wine varieties: one local (Mavrud), three created by the methods of intra- and interspecific hybridization (Melnik 55, Rubin and Storgozia) and three introduced varieties (Cabernet Sauvignon, Merlot and Syrah) have been tested. A validated analytical HPLC method by using of C18 column, isocratic elution of the mobile phase- water-acetonitrile-glacial acetic acid (70:29.9:0.1, v/v/v) at a flow rate of 1.0 ml/min at room temperature was applied. The favorite was Syrah with trans-resveratrol and quercetin content of 4.50 ±0.57 mg/l and 2.22 ±0.41, respectively. The correlation between trans-resveratrol and quercetin content was found positive with high regression coefficient value of 0.9994. Even those the least trans-resveratrol content is connected with high quercetin content in Merlot wine. More data is need to be able to reevaluate if origin of varieties effective present of phytoalexins or specific abiotic factors during vegetation and different technology of vinification are more responsible for their content.
Автори: Пенка Пеева - ТрУ, Стара Загора

Секция „Храни, хранене и диететика”

GRAINS – BASE OF HUMAN NUTRITION
Зърнени култури в основата на човешкото хранене
Studies have shown that the consumption of whole grain-based foods has favorable effects on the human body. The presence of different phytochemicals, like fiber, β-glucan, and polyphenols, has been associated with various health benefits. The compounds present in grains are known to exhibit strong antioxidant properties. They also help combat many diseases i.e. diabetes, obesity, cancer, etc. This paper reviews available information regarding selected grains and their nutritional benefits and thus presents the data summarized and makes it easier for consumers to deal and coginate.
Автори: Dorina Petkova, Aneta Popova, Dasha Mihaylova

Секция „Наука и технология на тютюневите изделия, парфюмерията и козметиката”