The rheological properties and oxidative stability of oil-in-water emulsions (O/W) with olive oil stabilized by soy protein isolate (SI) and whey protein isolate (WPI) were investigated. The emulsions were prepared at oil phase volume concentrations ranging from 30 to 70% v/v and emulsifier concentrations ranging from 4 to 8 wt%. The emulsions exhibited Newtonian or pseudoplastic behaviour at lower oil and emulsifier concentrations and plastic behaviour at higher concentrations. In addition, the emulsion stability against creaming over storage period was determined. It was established that the emulsions at lower oil concentration were less stable. The creaming stability correlated well with the viscosity of dispersive systems. The differences in the oxidation processes were evaluated by measuring the formation of primary and secondary oxidation products. It was shown that the emulsions with lower olive oil volume concentration were less stable than the emulsions with higher one. The bulk olive oil was more stable than the O/W emulsions both with SI and WPI.

The aim of the present study was to determine the physical and sensory characteristics of edible foams obtained with nitrous oxide. The recipe compositions of foams with the participation of yogurt, milk cream and fruit puree have been used. The edible foams, also called “espums” were obtained with two fruit puree concentrations -15 and 25% of the liquid’s total mass. The foaming capacity (FC) and foam stabilizing (FS) properties of the products were determined by applying the “Syphon” method. The foaming capacity was highest for the control sample (252.00±7.52%), followed by the foams with 15% persimmon puree (220.00±4.09%). The foam’s lowest foaming capacity values were obtained for the foam with chokeberry puree (180.00±2.19%). The foam stability was determined by the coefficient of foam stabilization, which was determined to be highest (100±9.55%) for the sample with 15% mango puree and lowest for the foam sample obtained with 25% physalis puree (95.77±0.24%). The sensory analysis revealed that the edible foam with 25% mango puree participation resulted in better sensory properties.

Keywords:Laurel Leaves Extracts Chemical Composition Salad

The recovery and utilization of onion processing waste would contribute to the solution of environmental problems. This research presents the way of successful supplementation of onion processing waste in mayonnaise. Different levels (0, 1, 2, and 3%) of onion waste powder (OWP) were used as an additive to mayonnaise, based on sunflower oil. The final mayonnaise formulations were evaluated for sensory properties, rheological behaviour, oxidative stability, total phenolic content, total flavonoids, and antioxidant activity. The results indicated that OWP could be used as a potential health-promoting functional ingredient in amounts of 2% to produce mayonnaise enriched with total phenolic compounds and flavonoids, having high antioxidant activity, acceptable quality, and overall consumer preference.

The cultural features of different ethnic communities settled on the Bulgarian territories since decades are a factor for the formation of a sustainable ethno-cultural environment. The moral, material and spiritual features of the Bulgarian Karakachans ethnic group also determine the ethno-cultural peculiarities in their nutrition. The lifestyle, the religious affiliation and the deep roots of the beliefs and traditions are the basis of the understanding of nutrition as a cultural phenomenon. The nomadic way of life, migrations and long journeys in different climatic conditions of the environment, product diversity and living conditions form a knowledge of the use of wild plant species. They combine plant foods with dairy products derived from sheep's milk, but at the same time they also used products that find near the places to which they migrate. The way of life and the culturological norms of behavior of the Karakachans are a sign of social belonging to the conditions of the environment and the possibility to build an ethno-cultural model in their diet.