Ivan Dimov

• PhD
• Trakia University

The aim of this paper is to determine the impact of hemp press cake flour (HPCF) on fatty acids and the microbiological quality of gluten-free bread. Seven types of gluten-free bread with different amounts of HPCF (0, 5, 10, 15, 20, 25 and 30 %) were produced. Gas chromatography was used to determinate the amounts of individual fatty acids, as well...

The aim of the present paper is to establish the influence of sucrose on the basic properties of the cookies – losses during baking, thickness, volume, specific volume, colour, as well as on their texture and sensory characteristics. A total of six kinds of cookies were prepared from wheat four, barley flour and mixture of them in ratio 50:50, in t...

A problem in food industry is the various types of waste that are produced during and after food preparation. In this article, mathematical studies have been implemented to obtain what amount of food waste is most appropriate for the enrichment of food and the production of new functional products. The subject of the study are cookies and the subje...

A problem in food industry is the various types of waste that are produced during and after food preparation. In this article, mathematical studies have been implemented to obtain what amount of food waste is most appropriate for the enrichment of food and the production of new functional products. The subject of the study are cookies and the subje...

Aim of the research was to study the influence of grape (Vitis vinifera) pomace powder, a by-product of wine manufacturing, on chemical composition, nutritional properties and physical characteristics of cakes prepared replacing bread wheat flour with 4%, 6%, 8% and 10% grape pomace powder. The addition of growing quantities of grape pomace powder...

The user has requested enhancement of the downloaded file.

In the present paper, we examined Lucuma powder. Nowadays, the subtropical fruit has been considerate as a functional food product with health benefi ts, a source of bioactive compounds (BAC), knows as part of “Superfoods”. The current scientific research is focused on the two different experimental types of storage. The Lucuma powder was packed in...

Nowadays, flaked product became quite popular. The aim of the present paper is to study the effect of the process of flaking of einkorn (Triticum monococcum L.) on some basic chemical properties, the biologically active substances and the antioxidant activity of the flaked product. The chemical parameters (contents of moisture, ash and fats) were d...

The aim of this paper is to analyze the effect of replacing part of wheat flour (4, 8, 16, 24 and 32% for cookies and 4, 6, 8 and 10% for sponge cake) and to measure influence on the color of the cookies and the sponge cake with apple skin powder and grape pomace powder, respectively. The cookies were produced according to the AACC 10-50D method wi...

Honey is a sweet natural product, which is produced by bees generally from the nectar of flowers and sweet deposits from plants. It is a complex mixture that contains nutrients and bioactive compounds such as carbohydrates (primarily fructose and glucose), enzymes, proteins, amino acids, organic acids, minerals, vitamins, aromatic substances, polyp...

Inulin is highly studied and has already been accepted as a prebiotic. Due to its recognized prebiotic properties, it is increasingly used in the development of new food products. Often different types of biscuits do not have a prebiotic effect, but by adding ingredients such as inulin, their biological value can be increased. In order to determin...

The purpose of this work was to study the chemical changes, taking place during the initial stage of the interaction of butadiene rubber and its vulcanized product with nitric acid by means of the differential IR spectroscopy. Thus some mechanistic knowledge, associated with the complex nature of this process could be obtained

Digestion of starch affects the glycemic index and it is important to know the percentage of starch digestion (degradation) in the body. The aim of this study was to investigate In vitro starch digestion of biscuits produced from wheat and barley flour in different ratios (100:0, 70:30, 50:50, 30:70, 0:100) with the addition of various sweeteners (...

Nowadays, flaked product became quite popular. The aim of the present paper is to study the effect of the process of flaking of einkorn (Triticum monococcum L.) on some basic chemical properties, the biologically active substances and the antioxidant activity of the flaked product. The chemical parameters (contents of moisture, ash and fats) were d...

Introduction. The research aim – to determine the effect of two herbal mixtures on herb bread properties. The influence was established of the herbals on the total phenolic content and antioxidant activities of herbal mixtures, herbal-flour mixtures and herb breads. Materials and methods. It was used two herbal mixtures (1 – thyme, oregano and lem...

To assess the effect of enriching wheat cookies with einkorn on pasting properties, physico-chemical characteristics, bioactive components and in vitro starch digestion, five types of cookies with different whole meal einkorn flour content (0%, 30%, 50%, 70% and 100%) were prepared. The cookies with einkorn had larger diameter and were thinner than...

Carotenoids are pigments giving the yellow, orange and red colours to the fruits, vegetables, as well as products manufacturing from them. They belong to bio-active compound, being of special interest for the food scientists, nutritionists and food industry due to its positive effect on human health. They function as secondary antioxidants in the f...

The aim of the current research was to determine the ascorbic acid content, total tannins and total phenolic content in three extracts (water, 50 % v/v ethanol, 70 % (v/v) ethanol) obtained from dry wild growing rose hip fruits and to evaluate their antioxidant potential by four reliable methods: DPPH, ABTS, FRAP, CUPRAC. The highest ascorbic acid...