Raina Hadjikinova

Raina Hadjikinova
University Of Food Technology - Plovdiv | UFTP · Technological

PhD

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15
Publications
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61
Citations

Publications

Publications (15)
Article
Full-text available
The aim of the current study was the design of dark chocolate bonbons enriched with flour from the roots of Carlina acanthifolia L. and the evaluation some physicochemical and sensory properties of obtained samples. The dark chocolate bonbons were prepared without and with 0,5%, 1,5% and 2,5 % flour from the roots of Carlina acanthifolia L. Physico...
Conference Paper
Full-text available
Turkish delight is a confectionery product that differs from the others with its characteristic soft and jelly-like consistency. The main ingredients used in its production are sugar, wheat starch and glucose syrup. In recent years, there has been a tendency to increase consumer interest in so-called functional foods. This encourages confectionery...
Conference Paper
Full-text available
Consumption of foods with added sugar has increased dramatically in recent decades, which is one of the reasons for the so-called "Diseases of civilization", Consumers of sweet foods are increasingly paying attention to the composition of foods and turn to products that contain different sweeteners. This encourages the sweetener market to develop a...
Article
Full-text available
In recent years, there has been a trend to replace sugar (sucrose) in the composition of foods with sweet taste, with its alternatives that have a beneficial effect on some of the functions of the human body. One of the newest alternatives to sucrose is isomaltulose, which differs from other sugars by its low glycemic index and its non-cariogenicit...
Conference Paper
Full-text available
Consumption of foods high in sucrose is one of the reasons for the so-called "Diseases of civilization." For this reason, the interest of producers, nutritionists and consumers in sucrose alternatives is understandable. Isomaltulose is a carbohydrate that has been gaining popularity in recent years in this area. It is distinguished by its low glyce...
Article
Full-text available
Physalis peruviana L. fruit contain various functional compounds with health promoting effects. The aim of this study was to investigate the possibility of obtaining reduced sugar jellies from physalis juice with different sugars and sugar substitues.
Article
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Tobacco (Nicotiana tabacum L.) is not just an important industrial crop but also a source of phytochemicals with diverse biological and pharmacological activities. The study aimed at the investigation of the chemical composition and the antimicrobial activity of resinoids obtained from three types of tobacco grown in Bulgaria (Virginia, Burley, and...
Article
Full-text available
The aim of the current study was to evaluate nutritional and antioxidant potential of commercial carob flour. The evaluation of functional properties of carob polysaccharide presented additional interest for pharmaceutical and food application of this flour. Ash, moisture, protein, carbohydrate, lipid, total phenolic and total flavonoids contents a...
Article
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The aim of the current study was to develop and validate a rapid, sensitive and accurate method for simultaneous determination of sugars (glucose, fructose, sucrose and lactose) and polyols (erythritol, mannitol, sorbitol, isomalt and xylitol) in low-calorie and no-sugar added desserts by high pressure liquid chromatography coupled with refractive...
Article
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The present research investigates the glass transition and melting of sucrose and some of the most commonly used in the confectionary industry sweeteners – erythritol, sorbitol, maltitol and isomalt. A comparison between the thermal properties of the studied sweeteners and the sucrose is done. It is found that the glass transition temperature and t...
Conference Paper
Full-text available
Most food emulsions are characterized by high fat content and the development of reduced-fat food emulsions with the same physicochemical, rheological and organoleptic properties as the full-fat emulsions has been a considerable challenge. Reduced-fat food emulsions with modified cassava starches were prepared and the dispersion characteristics wer...
Article
Full-text available
Erythritol is one of the newest sweeteners from the group of polyols. What makes it different from other polyols is its energy value assumed for 0 kcal/g and its digestive tolerance. The purpose of this study was to define the impact of erythritol, like sugar substitute, on the main physicochemical parameters, energy values and viscosity of cocoa d...
Article
Full-text available
Erythritol is one of the new sweeteners from the group of polyols. What makes it different from other polyols is its energy value accepted for 0 kcal/g and its digestive tolerance. The purpose of this study was to define the impact of erythritol, like sugar substitute, on the rheological properties of emulsion cocoa dressings. It is shown that coco...
Article
Full-text available
The modern food industry must rapidly respond to the consumer preferences for a greater variety of healthier, cheaper and higher quality foods. Most food emulsions are characterized by high fat content and the development of low-fat food emulsions with the same physicochemical, rheological and organoleptic properties as the full-fat emulsions has b...

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