Autors: Vasileva, A. L., Durakova, A., Dimitrova-Dicheva, M., Goranova, Zh., Kalaydzhiev, H., Georgiev, K. K.
Title: Oat Flour Enriched with Nectarine Powder of Bulgarian Origin - Antioxidant Activity, Microbiological and Moisture Sorption Characteristics
Keywords: antioxidant activity; flour mixture; monolayer moisture cont

Abstract: Two regional food products were evaluated to create a flour mixture intended for the production of sponge cake. The functional mixture flour consists of oats flour and nectarine powder of Bulgarian origin. The current scientific research presents the physicochemical composition, antioxidant activity, microbiological, and sorption characteristics of the new flour mixture. The performed analysis on the physicochemical parameters were protein 9.98 g, total carbohydrates 74.40 g, total lipids 3.71 g, ash content 3.49 g and crude fibers 6.21 g, calculated on a dry matter basis of 90.82%. The antioxidant activity was determined using the DPPH, ABTS, FRAP, and CUPRAC methods. All microbiological parameters, namely the total count of mesophilic aerobic and facultative anaerobic microorganisms, yeasts and molds, Escherichia coli, Salmonella spp., coagulase-positive staphylococci, and coliforms, were under permissive norms and no pathogenic organisms were detected. Sorption characteristics, inc



    Bulgarian Journal of Agricultural Science, vol. 28, issue 6, pp. 1147–1155, 2022, Bulgaria, Agricultural Academy, ISSN 1310-0351

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