13 research outputs found
Extraction of β-carotene from peppers by means of certain organic solvents
No full textThe aim of this paper is to present a study of certain characteristics of sweet peppers (genus Capsicum and species Annuum), grown in a private garden located in the North-Eastern region of the country (Razgrad District). 12 types of sown pepper seeds are considered. 11 types of them have annually been collected from the best quality fruits and selected by an amateur gardener. Only one group of pepper seeds (number 7) has been purchased commercially. Before conducting the experiment, the collected peppers have been stored in a refrigerator (5 °C) within a week. The following characteristics of the peppers were studied: moisture content, dry matter and ash content. Static extraction of β-carotene from the peppers was carried out in four organic solvents, used as extractants (isopropanol, isobutanol, 1,1-dichloromethane, 1,2-dichloroethane). The different organic solvents exhibited different extraction ability. The largest amount of β-carotene was extracted when polar organic solvents were used as extractants and first in terms of extraction ability was isopropanol, followed by isobutanol. The best organic solvent for extracting β-carotene from peppers proved to be isopropanol. The highest amount of β-carotene extracted by using isopropanol, was contained in sample № 7 (11.86±0.01 mg/100g of dry matter)
Professional support for families in difficult life situations
No full text© 2016 by author/s.Relevance of the problem stated in the article is determined by the presence of a significant number of families in difficult life situations who need in professional support and socio-psychological assistance. The article aims to substantiate the effectiveness of the structural-functional model of professional supporting for families in difficult life situations. This kind of families’ support is analyzed as a form of a complex form of social assistance. The leading methods are analyses of scientific works and practice, empirical and experimental data, method of involved observation, modeling and experimental method. The experimental method aimed to identify the problems of families and to test the conditions of their effective professional support. The article presents the complex program of the families’ support, which includes diagnostic, projective, correctional, rehabilitative, recovery and consulting parts. This program is aimed both at eliminating factor of social risk, preventing the crisis situations in families and children’s environment, achievement of high level of specialists’ professional competence. The author determines a set of conditions necessary for effective professional support for families in difficult life situations (early diagnosis of the families needing in socio-psychological assistance; complex and systematic character of support; increasing the level of social workers’ professional competence; interagency cooperation). The author has developed a model of professional supporting the families in difficult life situations which include subjective, content, technological and effective components. It has been verified experimentally and included 2 directions: 1) support of parents and children; 2) methodical work with specialists of social services
Professional support for families in difficult life situations
No full text© 2016 by author/s.Relevance of the problem stated in the article is determined by the presence of a significant number of families in difficult life situations who need in professional support and socio-psychological assistance. The article aims to substantiate the effectiveness of the structural-functional model of professional supporting for families in difficult life situations. This kind of families’ support is analyzed as a form of a complex form of social assistance. The leading methods are analyses of scientific works and practice, empirical and experimental data, method of involved observation, modeling and experimental method. The experimental method aimed to identify the problems of families and to test the conditions of their effective professional support. The article presents the complex program of the families’ support, which includes diagnostic, projective, correctional, rehabilitative, recovery and consulting parts. This program is aimed both at eliminating factor of social risk, preventing the crisis situations in families and children’s environment, achievement of high level of specialists’ professional competence. The author determines a set of conditions necessary for effective professional support for families in difficult life situations (early diagnosis of the families needing in socio-psychological assistance; complex and systematic character of support; increasing the level of social workers’ professional competence; interagency cooperation). The author has developed a model of professional supporting the families in difficult life situations which include subjective, content, technological and effective components. It has been verified experimentally and included 2 directions: 1) support of parents and children; 2) methodical work with specialists of social services
Valuation of the Quality Level of Bulgarian Tobacco from the Market Sector of “Basmi” Variety Group
No full textThe aim of the current study was to assess the quality level of Oriental tobaccos from the market sector of the “Basmi” variety group from different production areas in Bulgaria. Tobaccos from Krumovgrad and Greek Basma ecotypes (varieties “Krumovgrad 90”, “Krumovgrad 58”, “Krumovgrad 78”, and “Basma”, respectively) were investigated, all farmer-produced (2019 crop year) in seven tobacco regions. The investigation followed a procedure validated for monitoring the quality of Bulgarian tobaccos, incorporating four evaluation steps – chemical indices of tobacco and tobacco smoke, expert and smoking assessment, and final rating by a complex quality index. Statistically significant differences were observed between the compared tobaccos (variety and region based) within the two ecotypes. For Krumovgrad ecotype, the final rating of the compared tobaccos revealed the best complex quality indicators in varieties “Krumovgrad 78” from Kardzhali (micro-region Patitza), “Krumovgrad 58” from Haskovo-Harmanli (Stambolovo) and “Krumovgrad 58” from Ivaylovgrad (Belopoltzi). With the best quality level within ecotype Basma were the tobaccos produced in Svilengrad (micro-region Raykova mogila) and Momchilgrad (Chorbadzhiysko) regions. The results from the study substantiate the annual monitoring of the quality level of Bulgarian Oriental tobaccos and provide data, which have potential importance for the national tobacco sector
Sustainable Innovations in Oat-Based Yogurts: Modulating Quality and Sensory Properties with Chia Seeds and Honey
No full textThis study investigates the impact of adding varying concentrations (1%, 3%, 5%, 7%, and 9%) of chia seeds on the physicochemical and antioxidant properties of oat-based yogurt fortified with 2% honey. The research analyzed changes in pH, titratable acidity, water-holding capacity (WHC), dry matter content, total phenolic content (TPC), and antioxidant activity over a 7-day storage period. The pH values ranged from 4.33 ± 0.01 to 4.57 ± 0.01, with no significant impact observed due to chia seed addition. Titratable acidity increased most rapidly in the 9% chia seed sample, particularly between days 5 and 7. WHC significantly improved with higher chia seed concentrations, with the 9% chia sample reaching 99.9 ± 0.07% compared with 69.9 ± 0.12% in the control. Dry matter content showed a similar trend, with the highest increase observed in the 9% chia sample. TPC and antioxidant activity were positively correlated with chia seed concentration and storage time, with the 9% chia sample exhibiting the highest values on day 7. Sensory evaluation revealed that the 3% chia seed concentration was most preferred by panelists for its balanced texture and flavor. Principal Component Analysis (PCA) highlighted the clustering of higher chia concentrations with improved functional properties. This study presents novel insights into the impact of varying concentrations of chia seeds on the physicochemical properties and antioxidant potential of oat-based yogurt, specifically fortified with honey, contributing to the development of functional plant-based dairy alternatives
Sustainable Innovations in Oat-Based Yogurts: Modulating Quality and Sensory Properties with Chia Seeds and Honey
No full textThis study investigates the impact of adding varying concentrations (1%, 3%, 5%, 7%, and 9%) of chia seeds on the physicochemical and antioxidant properties of oat-based yogurt fortified with 2% honey. The research analyzed changes in pH, titratable acidity, water-holding capacity (WHC), dry matter content, total phenolic content (TPC), and antioxidant activity over a 7-day storage period. The pH values ranged from 4.33 ± 0.01 to 4.57 ± 0.01, with no significant impact observed due to chia seed addition. Titratable acidity increased most rapidly in the 9% chia seed sample, particularly between days 5 and 7. WHC significantly improved with higher chia seed concentrations, with the 9% chia sample reaching 99.9 ± 0.07% compared with 69.9 ± 0.12% in the control. Dry matter content showed a similar trend, with the highest increase observed in the 9% chia sample. TPC and antioxidant activity were positively correlated with chia seed concentration and storage time, with the 9% chia sample exhibiting the highest values on day 7. Sensory evaluation revealed that the 3% chia seed concentration was most preferred by panelists for its balanced texture and flavor. Principal Component Analysis (PCA) highlighted the clustering of higher chia concentrations with improved functional properties. This study presents novel insights into the impact of varying concentrations of chia seeds on the physicochemical properties and antioxidant potential of oat-based yogurt, specifically fortified with honey, contributing to the development of functional plant-based dairy alternatives
THE EFFECT OF AMARANTH SEEDS ON THE CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY OF YOGURT
No full textThe objective of this study was to investigate the chemical,
microbiological, and sensory characteristics of yogurt enriched with amaranth seeds, stored at a temperature range of 5 ± 1 °C for 21 days. The quantity of amaranth incorporated into the yogurt was 5 % and 10 %. The changes were regularly observed and recorded every 7 days. Statistically significant results(p ≤ 0.05) show that as storage time increases, pH values decrease, and acidity
increases. The fat content remains consistent regardless of the amount of amaranth stored. The inclusion of amaranth seeds in yogurt resulted in a statistically significant increase (p ≤ 0.05) in the protein content of the final
product. All yogurt samples demonstrate the absence of Enterobacteriaceae, yeast and molds, Coagulase-positive staphylococci, Salmonella spp. and Listeria monocytogenes after 21 days of storage, ensuring product safety. Sensory quality was evaluated based on color, taste, aftertaste, texture, and overall acceptability at 1, 7, 14, and 21 days. The results indicate that the sensory quality of yogurt decreases as the concentration of amaranth seeds increases. Except for the control sample (without amaranth seeds), yogurt with 5 % amaranth seeds exhibited superior sensory quality compared to yogurt with 10 % amaranth seeds
Sustainable Innovations in Oat-Based Yogurts: Modulating Quality and Sensory Properties with Chia Seeds and Honey
No full textThis study investigates the impact of adding varying concentrations (1%, 3%, 5%, 7%, and 9%) of chia seeds on the physicochemical and antioxidant properties of oat-based yogurt fortified with 2% honey. The research analyzed changes in pH, titratable acidity, water-holding capacity (WHC), dry matter content, total phenolic content (TPC), and antioxidant activity over a 7-day storage period. The pH values ranged from 4.33 ± 0.01 to 4.57 ± 0.01, with no significant impact observed due to chia seed addition. Titratable acidity increased most rapidly in the 9% chia seed sample, particularly between days 5 and 7. WHC significantly improved with higher chia seed concentrations, with the 9% chia sample reaching 99.9 ± 0.07% compared with 69.9 ± 0.12% in the control. Dry matter content showed a similar trend, with the highest increase observed in the 9% chia sample. TPC and antioxidant activity were positively correlated with chia seed concentration and storage time, with the 9% chia sample exhibiting the highest values on day 7. Sensory evaluation revealed that the 3% chia seed concentration was most preferred by panelists for its balanced texture and flavor. Principal Component Analysis (PCA) highlighted the clustering of higher chia concentrations with improved functional properties. This study presents novel insights into the impact of varying concentrations of chia seeds on the physicochemical properties and antioxidant potential of oat-based yogurt, specifically fortified with honey, contributing to the development of functional plant-based dairy alternatives
Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage
No full textThis study investigates the physicochemical, microbiological, and sensory properties of yogurt fortified with honey and chia seeds at concentrations of 5% and 10% (w/w) over a 21-day storage period at 4 ± 1 °C. The addition of chia seeds resulted in initial pH increases, with 5% and 10% chia seeds having pH values of 4.22 ± 0.02 and 4.31 ± 0.01, respectively, compared to 4.20 ± 0.01 for the control yogurt. During storage, the pH decreased by 0.17 units for the control yogurt and by 0.08 and 0.13 units for 5% and 10% chia seeds, respectively. The titratable acidity (TA) increased significantly, by 9.1% for the control yogurt and by 22.9% and 29.6% for the 5% and 10% yogurt, respectively. The protein content increased from 3.22 ± 0.03 g/100 g in the control sample to 3.92 ± 0.08 g/100 g and 4.59 ± 0.00 g/100 g for 5% and 10% chia seeds, respectively, without any significant changes during storage. The number of lactic acid bacteria (LAB) was highest in the control sample (9.005 ± 0.007 log CFU/g) and lowest in the 10% yogurt with chia seeds (8.495 ± 0.007 log CFU/g), with all samples remaining free of harmful microorganisms. The sensory evaluation showed that yogurt with 5% chia seeds received the highest overall acceptability scores, while yogurt with 10% chia seeds had poorer scores for taste and texture. Overall, fortification of yogurt with 5% chia seeds improves its nutritional value and sensory properties without compromising product safety or microbiological quality
Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage
No full textThis study investigates the physicochemical, microbiological, and sensory properties of yogurt fortified with honey and chia seeds at concentrations of 5% and 10% (w/w) over a 21-day storage period at 4 ± 1 °C. The addition of chia seeds resulted in initial pH increases, with 5% and 10% chia seeds having pH values of 4.22 ± 0.02 and 4.31 ± 0.01, respectively, compared to 4.20 ± 0.01 for the control yogurt. During storage, the pH decreased by 0.17 units for the control yogurt and by 0.08 and 0.13 units for 5% and 10% chia seeds, respectively. The titratable acidity (TA) increased significantly, by 9.1% for the control yogurt and by 22.9% and 29.6% for the 5% and 10% yogurt, respectively. The protein content increased from 3.22 ± 0.03 g/100 g in the control sample to 3.92 ± 0.08 g/100 g and 4.59 ± 0.00 g/100 g for 5% and 10% chia seeds, respectively, without any significant changes during storage. The number of lactic acid bacteria (LAB) was highest in the control sample (9.005 ± 0.007 log CFU/g) and lowest in the 10% yogurt with chia seeds (8.495 ± 0.007 log CFU/g), with all samples remaining free of harmful microorganisms. The sensory evaluation showed that yogurt with 5% chia seeds received the highest overall acceptability scores, while yogurt with 10% chia seeds had poorer scores for taste and texture. Overall, fortification of yogurt with 5% chia seeds improves its nutritional value and sensory properties without compromising product safety or microbiological quality
