Dida Iserliyska - Academia.edu (original) (raw)
Papers by Dida Iserliyska
BIO Web of Conferences
Edible coatings are traditionally used to improve food appearance and conservation due to their e... more Edible coatings are traditionally used to improve food appearance and conservation due to their environmentally friendly nature. In this study fresh cut (halved and pitted) plum (var. Stanley) fruits were coated by chitosan grape-seed-oil (GsO) nanoemulsion. Physical, physico-chemical, microbiological and sensorial properties were examined 3 times during 9 d refrigeration storage. The control probes wasted their safety and quality after the 4th d. The coated probes preserved their quality and safety to the end of the storage period. The fruits with chitosan coating showed smaller microbiological contamination but the chitosan GsO coated fruits showed higher values in the sensorial parameters. The coated samples preserved their sensorial parameters up to 80% on the 9th d.
Foods
Potatoes are one of the most consumed crops worldwide. They contain a high amount of bioactive co... more Potatoes are one of the most consumed crops worldwide. They contain a high amount of bioactive compounds such as phenolic compounds and vitamins with important antioxidant activities, which makes this crop of high biological value for human health. The goal of this research was to biochemically evaluate polyphenol levels and antioxidant capacities in parent and control genotypes compared to advanced mutant potato lines in the M1V8 generation. This will reveal the genetic changes that result from induced mutagenesis. The quantified compounds and the evaluated antioxidant activity boost the health benefits of consuming the improved mutant potatoes. In the present study, the phenolic composition and antioxidant activity of eighteen mutant and initial potato genotypes were analyzed by UPLC-qTOF-MS/MS and the ORAC method, respectively. In each of the hybrid combinations, mutant lines with an improved phenolic compound profile were observed. Representative samples from the third hybrid co...
Списание за наука "Ново знание" University of Agribusiness and Rural Development Academ... more Списание за наука "Ново знание" University of Agribusiness and Rural Development Academic Publishing House Bulgaria Академично издателство на Висше училище по агробизнес и развитие на регионите Пловдив ТЕХНОЛОГИЯ ЗА ПОЛУЧАВАНЕ НА НИСКОГЛУТЕНОВИ ПЮРЕТА ОТ КЕСТЕНИ Павлина Параскова, Дида Исерлийска, Петя Иванова Институт за изследване и развитие на храните-Пловдив Ключови думи: кестени предварителна обработка на ядките девитализация хидротерапия съхранение пюре от кестени Резюме Съвременните научни изследвания, свързани с технологиите за преработка и създаване на продукти от кестени са насочени към проучване на процесите за предварителна обработка на ядките-девитализация, хидротерапия, термо-хидро терапия, хладилно съхранение, съхранение в замразено състояние, с оглед дългосрочно съхранение на различни варианти изходна суровина (обелена, необелена, охладена, замразена и т.н.) за производство на крайни продукти; второто научно направление е насочено към формулиране и дизайн н...
Peanut Science, 2007
Central location tests (CLT) were conducted for five consecutive days to determine consumer accep... more Central location tests (CLT) were conducted for five consecutive days to determine consumer acceptance of chocolate peanut cream. Scales for intensity, just-about-right (JAR) and hedonic ratings were used to measure each attribute evaluated. Consumers (n = 152) were asked to rate the intensities of spreadability, chocolate, peanut and overall flavors, and texture using a 9-point scale. JAR scales were used to evaluate the same attributes as well as aroma; while overall acceptance was assessed using a 9point hedonic scale. Means and frequencies of each sensory attribute were obtained. Chi-square analysis was used to analyze JAR ratings.
Peanut Science, 2005
Peanut butter and peanut butter based products, although flavorful and nutritious, are rarely fou... more Peanut butter and peanut butter based products, although flavorful and nutritious, are rarely found in Eastern European diets. To exploit marketing opportunities for peanut products in the region, consumer acceptance of smooth (PBS) and crunchy (PBCN) peanut butters was determined through central location tests (CLT) at an International Food Fair in Plovdiv, Bulgaria. Consumers (147) were asked to rate their feelings about the intensities of spreadability, overall flavor, and texture using a nine-point intensity scale. Just-about-right (JAR) scales were used to evaluate the same attributes and aroma. Overall acceptance was assessed using a nine-point hedonic scale. Descriptive statistics, the paired t-test and chisquare test were used to analyze the data. The cross tabulation indicated that all of the products tested were rated acceptable for consumers of all ages and income ranges. This information provides a basis for introducing peanut butter to the Bulgarian and Eastern European consumers, to be used by food processing enterprises interested in expanding the market for peanuts.
A Peanut drink (PD) and a Chocolate-flavored peanut drink (CFPD) were developed in a pilot plant.... more A Peanut drink (PD) and a Chocolate-flavored peanut drink (CFPD) were developed in a pilot plant. Three different formulations of CFPD and one formulation of the PD were evaluated for quality changes during storage. Two separate batches were processed on two different days, to yield two replications, and each was then stored at 4℃ for a total of 21 days. Microbiological tests using the standard plate counts (SPC) and psychrotroph plate counts (PPC) were performed at 1, 8, 14, and 21 days on PD and the CFPD with 1.5% flavoring. Physical properties such as product color, pH, suspension stability index (top-bottom solids) and viscosity were analyzed to evaluate their changes during storage. Consumer acceptance tests were conducted to assess general acceptability and potential marketability of the fresh product treatments. The pH and suspension stability index (top-bottom solids) remained constant while viscosity increased with time in all the treatments. Changes in color lightness were...
New knowledge Journal of science, 2014
Nowadays the scientific research related to technologies for processing and implementation of che... more Nowadays the scientific research related to technologies for processing and implementation of chestnut products are aimed to establish the regimes of preliminary treatment of the nuts, such as devitalization, hydrotherapy, thermo-hydro therapy, refrigeration and freezing with the scope of long term storage of the raw material in disguise of peeled, unpeeled, cooled, chilled and etc. chestnut. Additionally added value products can be designed to designate some specific target group like consumers with food allergies, obese people as well as pupils’ nutrition
Penalty analysis is a graphical technique to reveal the possible penalty paid by the product in t... more Penalty analysis is a graphical technique to reveal the possible penalty paid by the product in terms of reduced overall liking by not being Just About Right (JAR) on a cha racteristic. Thus consumer affective tests were con ducted to investigate the use of penalty analysis to model co nsumer acceptance of six well-known brands of orang e juice using the proposed method to infer the drivers of liking from JAR data. Just-about-right (JAR) and hedonic r atings were used to measure each attribute evaluated. Consumers (n=8 1) were asked to rate the overall acceptance using a 9-point hedonic scale. Just About Right (JAR) scales were u sed to evaluate the rest of the attributes as follo wed: color, sweet taste, sour taste, bitter taste and amount of pulp. Means and frequencies of each sensory attribute we re obtained. Spearman's rank correlation coefficients gave the r elationship between the sensory attributes and the overall liking.
Agricultural Engineering International: The CIGR Journal, 2012
A Peanut drink (PD) and a Chocolate-flavored peanut drink (CFPD) were developed in a pilot plant.... more A Peanut drink (PD) and a Chocolate-flavored peanut drink (CFPD) were developed in a pilot plant. Three different formulations of CFPD and one formulation of the PD were evaluated for quality changes during storage. Two separate batches were processed on two different days, to yield two replications, and each was then stored at 4 ℃ for a total of 21 days. Microbiological tests using the standard plate counts (SPC) and psychrotroph plate counts (PPC) were performed at 1, 8, 14, and 21 days on PD and the CFPD with 1.5% flavoring. Physical properties such as product color, pH , suspension stability index (top-bottom solids) and viscosity were analyzed to evaluate their changes during storage. Consumer acceptance tests were conducted to assess general acceptability and potential marketability of the fresh product treatments. The pH and suspension stability index (top-bottom solids) remained constant while viscosity increased with time in all the treatments. Changes in color lightness we...
New knowledge Journal of science, 2014
The analysis of the results about the nutritional value of puree made from raw material chestnut ... more The analysis of the results about the nutritional value of puree made from raw material chestnut demonstrated considerably low gluten content (0,01 g/100 g), relatively high energy value (300 to 330 kcal/kg) and low content of lipids (about 1 %).
The effect of fibres and minerals on the quality of enriched bread was studied by means of consum... more The effect of fibres and minerals on the quality of enriched bread was studied by means of consumer test for acceptance by elderly. Additionally rheological test was performed to determine the degree of elasticity of the enriched dough. The sensory and physical characteristics were established and evaluated.
Chestnuts originating either from Bulgarian (Karlovo and Rozino) or international cultivars (Buff... more Chestnuts originating either from Bulgarian (Karlovo and Rozino) or international cultivars (Buffalo Queen, Lucent, Red Spanish и Skookuma) poses specific nutritional composition differentiating with high level of sugar, considerably high level of protein especially gluten, considerably low level of lipids and relatively high content of ascorbinic acid, Ca and Mg.
Progress in Agricultural Engineering Sciences
In the current study, cakes were prepared with the addition of different levels of chia gel obtai... more In the current study, cakes were prepared with the addition of different levels of chia gel obtained by soaking 1 part of chia seeds in 9 parts of water by weight. Mix was allowed to stand for 30 min for gel formation and seeds were left in the gel and later incorporated into the batter. The addition of chia gel to cake batter to partially substitute the fat from the basic recipe (control) resulted both in improved quality characteristics at all levels of substitution and reduction of caloric value, at the expense of energy from fat, especially at higher reduction levels (40 and 60%). The fat replacement at 40 and 60% had a caloric value decrease by 48 kcal per 100 g compared to the control and respectively the energy at the expense of the fat was 37.9 and 25.7% (reduction by 71.3 and 48.3%). Sensory evaluation demonstrated good acceptability for all the products with slight prevail for the samples with 40% followed closer by those with 20% fat replacement. Hence, chia gel proved to...
Progress in Agricultural Engineering Sciences
Bicolor (Rosaline) and black (Regina) sweet cherry cultivars were treated with chitosan-Ca-lactat... more Bicolor (Rosaline) and black (Regina) sweet cherry cultivars were treated with chitosan-Ca-lactate and chitosan-alginate solutions. The chitosan coating is biocompatible, nontoxic and possesses antimicrobial activity. The sample series (five replicates of thirty pieces from each variety and each treatment, and a control) were refrigerated at 4 °C for 21 and 28 d, to the end of shelf-life. Physical (visual sorting, weight loss and texture of intact fruit), physicochemical (TSS, antioxidant activity, and pH of the pulp), and microbiological properties (total number of microorganisms, Escherichia coli, fungi and yeasts) were investigated weekly. For the last week only the Regina cultivar had acceptable appearance, the other cultivar was discarded after 21 d. The chitosan-alginate treatment preserved the texture, showed smaller weight loss, higher antioxidant preservation and smaller microbial contamination than the samples with chitosan-Ca-lactate on both cultivars. Based on the result...
European Food Research and Technology, 2003
The effect of several mineral elements on the quality of fortified bread was studied through meth... more The effect of several mineral elements on the quality of fortified bread was studied through methods of sensor analysis. Its sensor characteristics were established and there has been made an attempt for their measuring.
Agricultural Engineering International Cigr Journal, Apr 24, 2012
BIO Web of Conferences
Edible coatings are traditionally used to improve food appearance and conservation due to their e... more Edible coatings are traditionally used to improve food appearance and conservation due to their environmentally friendly nature. In this study fresh cut (halved and pitted) plum (var. Stanley) fruits were coated by chitosan grape-seed-oil (GsO) nanoemulsion. Physical, physico-chemical, microbiological and sensorial properties were examined 3 times during 9 d refrigeration storage. The control probes wasted their safety and quality after the 4th d. The coated probes preserved their quality and safety to the end of the storage period. The fruits with chitosan coating showed smaller microbiological contamination but the chitosan GsO coated fruits showed higher values in the sensorial parameters. The coated samples preserved their sensorial parameters up to 80% on the 9th d.
Foods
Potatoes are one of the most consumed crops worldwide. They contain a high amount of bioactive co... more Potatoes are one of the most consumed crops worldwide. They contain a high amount of bioactive compounds such as phenolic compounds and vitamins with important antioxidant activities, which makes this crop of high biological value for human health. The goal of this research was to biochemically evaluate polyphenol levels and antioxidant capacities in parent and control genotypes compared to advanced mutant potato lines in the M1V8 generation. This will reveal the genetic changes that result from induced mutagenesis. The quantified compounds and the evaluated antioxidant activity boost the health benefits of consuming the improved mutant potatoes. In the present study, the phenolic composition and antioxidant activity of eighteen mutant and initial potato genotypes were analyzed by UPLC-qTOF-MS/MS and the ORAC method, respectively. In each of the hybrid combinations, mutant lines with an improved phenolic compound profile were observed. Representative samples from the third hybrid co...
Списание за наука "Ново знание" University of Agribusiness and Rural Development Academ... more Списание за наука "Ново знание" University of Agribusiness and Rural Development Academic Publishing House Bulgaria Академично издателство на Висше училище по агробизнес и развитие на регионите Пловдив ТЕХНОЛОГИЯ ЗА ПОЛУЧАВАНЕ НА НИСКОГЛУТЕНОВИ ПЮРЕТА ОТ КЕСТЕНИ Павлина Параскова, Дида Исерлийска, Петя Иванова Институт за изследване и развитие на храните-Пловдив Ключови думи: кестени предварителна обработка на ядките девитализация хидротерапия съхранение пюре от кестени Резюме Съвременните научни изследвания, свързани с технологиите за преработка и създаване на продукти от кестени са насочени към проучване на процесите за предварителна обработка на ядките-девитализация, хидротерапия, термо-хидро терапия, хладилно съхранение, съхранение в замразено състояние, с оглед дългосрочно съхранение на различни варианти изходна суровина (обелена, необелена, охладена, замразена и т.н.) за производство на крайни продукти; второто научно направление е насочено към формулиране и дизайн н...
Peanut Science, 2007
Central location tests (CLT) were conducted for five consecutive days to determine consumer accep... more Central location tests (CLT) were conducted for five consecutive days to determine consumer acceptance of chocolate peanut cream. Scales for intensity, just-about-right (JAR) and hedonic ratings were used to measure each attribute evaluated. Consumers (n = 152) were asked to rate the intensities of spreadability, chocolate, peanut and overall flavors, and texture using a 9-point scale. JAR scales were used to evaluate the same attributes as well as aroma; while overall acceptance was assessed using a 9point hedonic scale. Means and frequencies of each sensory attribute were obtained. Chi-square analysis was used to analyze JAR ratings.
Peanut Science, 2005
Peanut butter and peanut butter based products, although flavorful and nutritious, are rarely fou... more Peanut butter and peanut butter based products, although flavorful and nutritious, are rarely found in Eastern European diets. To exploit marketing opportunities for peanut products in the region, consumer acceptance of smooth (PBS) and crunchy (PBCN) peanut butters was determined through central location tests (CLT) at an International Food Fair in Plovdiv, Bulgaria. Consumers (147) were asked to rate their feelings about the intensities of spreadability, overall flavor, and texture using a nine-point intensity scale. Just-about-right (JAR) scales were used to evaluate the same attributes and aroma. Overall acceptance was assessed using a nine-point hedonic scale. Descriptive statistics, the paired t-test and chisquare test were used to analyze the data. The cross tabulation indicated that all of the products tested were rated acceptable for consumers of all ages and income ranges. This information provides a basis for introducing peanut butter to the Bulgarian and Eastern European consumers, to be used by food processing enterprises interested in expanding the market for peanuts.
A Peanut drink (PD) and a Chocolate-flavored peanut drink (CFPD) were developed in a pilot plant.... more A Peanut drink (PD) and a Chocolate-flavored peanut drink (CFPD) were developed in a pilot plant. Three different formulations of CFPD and one formulation of the PD were evaluated for quality changes during storage. Two separate batches were processed on two different days, to yield two replications, and each was then stored at 4℃ for a total of 21 days. Microbiological tests using the standard plate counts (SPC) and psychrotroph plate counts (PPC) were performed at 1, 8, 14, and 21 days on PD and the CFPD with 1.5% flavoring. Physical properties such as product color, pH, suspension stability index (top-bottom solids) and viscosity were analyzed to evaluate their changes during storage. Consumer acceptance tests were conducted to assess general acceptability and potential marketability of the fresh product treatments. The pH and suspension stability index (top-bottom solids) remained constant while viscosity increased with time in all the treatments. Changes in color lightness were...
New knowledge Journal of science, 2014
Nowadays the scientific research related to technologies for processing and implementation of che... more Nowadays the scientific research related to technologies for processing and implementation of chestnut products are aimed to establish the regimes of preliminary treatment of the nuts, such as devitalization, hydrotherapy, thermo-hydro therapy, refrigeration and freezing with the scope of long term storage of the raw material in disguise of peeled, unpeeled, cooled, chilled and etc. chestnut. Additionally added value products can be designed to designate some specific target group like consumers with food allergies, obese people as well as pupils’ nutrition
Penalty analysis is a graphical technique to reveal the possible penalty paid by the product in t... more Penalty analysis is a graphical technique to reveal the possible penalty paid by the product in terms of reduced overall liking by not being Just About Right (JAR) on a cha racteristic. Thus consumer affective tests were con ducted to investigate the use of penalty analysis to model co nsumer acceptance of six well-known brands of orang e juice using the proposed method to infer the drivers of liking from JAR data. Just-about-right (JAR) and hedonic r atings were used to measure each attribute evaluated. Consumers (n=8 1) were asked to rate the overall acceptance using a 9-point hedonic scale. Just About Right (JAR) scales were u sed to evaluate the rest of the attributes as follo wed: color, sweet taste, sour taste, bitter taste and amount of pulp. Means and frequencies of each sensory attribute we re obtained. Spearman's rank correlation coefficients gave the r elationship between the sensory attributes and the overall liking.
Agricultural Engineering International: The CIGR Journal, 2012
A Peanut drink (PD) and a Chocolate-flavored peanut drink (CFPD) were developed in a pilot plant.... more A Peanut drink (PD) and a Chocolate-flavored peanut drink (CFPD) were developed in a pilot plant. Three different formulations of CFPD and one formulation of the PD were evaluated for quality changes during storage. Two separate batches were processed on two different days, to yield two replications, and each was then stored at 4 ℃ for a total of 21 days. Microbiological tests using the standard plate counts (SPC) and psychrotroph plate counts (PPC) were performed at 1, 8, 14, and 21 days on PD and the CFPD with 1.5% flavoring. Physical properties such as product color, pH , suspension stability index (top-bottom solids) and viscosity were analyzed to evaluate their changes during storage. Consumer acceptance tests were conducted to assess general acceptability and potential marketability of the fresh product treatments. The pH and suspension stability index (top-bottom solids) remained constant while viscosity increased with time in all the treatments. Changes in color lightness we...
New knowledge Journal of science, 2014
The analysis of the results about the nutritional value of puree made from raw material chestnut ... more The analysis of the results about the nutritional value of puree made from raw material chestnut demonstrated considerably low gluten content (0,01 g/100 g), relatively high energy value (300 to 330 kcal/kg) and low content of lipids (about 1 %).
The effect of fibres and minerals on the quality of enriched bread was studied by means of consum... more The effect of fibres and minerals on the quality of enriched bread was studied by means of consumer test for acceptance by elderly. Additionally rheological test was performed to determine the degree of elasticity of the enriched dough. The sensory and physical characteristics were established and evaluated.
Chestnuts originating either from Bulgarian (Karlovo and Rozino) or international cultivars (Buff... more Chestnuts originating either from Bulgarian (Karlovo and Rozino) or international cultivars (Buffalo Queen, Lucent, Red Spanish и Skookuma) poses specific nutritional composition differentiating with high level of sugar, considerably high level of protein especially gluten, considerably low level of lipids and relatively high content of ascorbinic acid, Ca and Mg.
Progress in Agricultural Engineering Sciences
In the current study, cakes were prepared with the addition of different levels of chia gel obtai... more In the current study, cakes were prepared with the addition of different levels of chia gel obtained by soaking 1 part of chia seeds in 9 parts of water by weight. Mix was allowed to stand for 30 min for gel formation and seeds were left in the gel and later incorporated into the batter. The addition of chia gel to cake batter to partially substitute the fat from the basic recipe (control) resulted both in improved quality characteristics at all levels of substitution and reduction of caloric value, at the expense of energy from fat, especially at higher reduction levels (40 and 60%). The fat replacement at 40 and 60% had a caloric value decrease by 48 kcal per 100 g compared to the control and respectively the energy at the expense of the fat was 37.9 and 25.7% (reduction by 71.3 and 48.3%). Sensory evaluation demonstrated good acceptability for all the products with slight prevail for the samples with 40% followed closer by those with 20% fat replacement. Hence, chia gel proved to...
Progress in Agricultural Engineering Sciences
Bicolor (Rosaline) and black (Regina) sweet cherry cultivars were treated with chitosan-Ca-lactat... more Bicolor (Rosaline) and black (Regina) sweet cherry cultivars were treated with chitosan-Ca-lactate and chitosan-alginate solutions. The chitosan coating is biocompatible, nontoxic and possesses antimicrobial activity. The sample series (five replicates of thirty pieces from each variety and each treatment, and a control) were refrigerated at 4 °C for 21 and 28 d, to the end of shelf-life. Physical (visual sorting, weight loss and texture of intact fruit), physicochemical (TSS, antioxidant activity, and pH of the pulp), and microbiological properties (total number of microorganisms, Escherichia coli, fungi and yeasts) were investigated weekly. For the last week only the Regina cultivar had acceptable appearance, the other cultivar was discarded after 21 d. The chitosan-alginate treatment preserved the texture, showed smaller weight loss, higher antioxidant preservation and smaller microbial contamination than the samples with chitosan-Ca-lactate on both cultivars. Based on the result...
European Food Research and Technology, 2003
The effect of several mineral elements on the quality of fortified bread was studied through meth... more The effect of several mineral elements on the quality of fortified bread was studied through methods of sensor analysis. Its sensor characteristics were established and there has been made an attempt for their measuring.
Agricultural Engineering International Cigr Journal, Apr 24, 2012