Autors: Vasileva, A. L., Durakova, A., Kalaydzhiev, H., Dimitrova-Dicheva, M., Goranova, Zh., Georgiev, K. K.
Title: Whole wheat flour enriched with nectarine powder - antioxidant activity, microbiological and moisture sorption characteristics
Keywords: nectarine, whole wheat, flour, mixture, antioxidant, sorptio

Abstract: The aims of the current scientific study are to present the initial data research on the flour mixture of whole wheat flour enriched with nectarine powder of Bulgarian origin – intended for sponge cake production - was created. The natural content of the antioxidants was evaluated through the in vitro methods DPPH, ABTS, FRAP, and CUPRAC. The equilibrium moisture content (EMC) and monolayer moisture content (MMC) were investigated at 10°C, 25°C, and 40°C, resembling the diapason of temperature conditions in the storage house. The water activity (from 0.1 to 0.9) is provided through saturated salt solutions of LiCl, CH3COOK, MgCl2, K2CO3, MgNO3, NaBr, NaCl, and KCl. The obtained adsorption and desorption EMC declare the tendency – with its increase, the temperature decrease at the constant value of aw. According to Brunauer’s classification, sorption isotherms are of the second class, showing their characteristic S-shape profile. The modeling of the obtained sorption data includes thei

References

    Issue

    Food Science and Applied Biotechnology, vol. 6, issue 1, pp. 95-102, 2023, Bulgaria, UFT Academic publishing house, Plovdiv, DOI 10.30721/fsab2023.v6.i1.201

    Copyright UFT Academic publishing house, Plovdiv

    Full text of the publication

    Цитирания (Citation/s):
    1. Bedir Y., Karaoglu M.M., Natural Strategies to Enhance the Storage Stability of Whole Wheat Flour, 2025, Journal of Culinary Science and Technology, issue 0, DOI 10.1080/15428052.2025.2595495, issn 15428052, eissn 15428044 - 2025 - в издания, индексирани в Scopus
    2. Gu Y., Xu R., McClements D.J., Liu T., Zhao X., Su G., Zhao M., Zhao Q., Both gelation properties and digestibility of mung bean starch are differentially affected by soluble and insoluble dietary fiber, 2026, Food Research International, issue 0, vol. 225, DOI 10.1016/j.foodres.2025.118113, issn 09639969, eissn 18737145 - 2025 - в издания, индексирани в Scopus

    Вид: статия в списание, публикация в реферирано издание, индексирана в Scopus