Browsing Scientific papers by Author "Pestorić, Mladenka"

Now showing items 1-12 of 12

Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain

Filipčev, Bojana; Bodroža Solarov, Marija; Pestorić, Mladenka; Šimurina, Olivera (SAGE Publications, 2017-04)

The objectives of the present study were to assess the baking properties of composite spelt wheat–amaranth blends and to study the staling of composite breads during a six-day storage. Different forms of amaranth grains ...
Communicating Function and Co-Creating Healthy Food: Designing a Functional Food Product Together with Consumers

Vrgović, Petar; Pojić, Milica; Teslić, Nemanja; Mandić, Anamarija; Cvetanović Kljakić, Aleksandra; Pavlić, Branimir; Stupar, Alena; Pestorić, Mladenka; Škrobot, Dubravka; Mišan, Aleksandra (MDPI, 2022-03-26)

Functional food is lately an interesting topic from the new product development perspective; complex motivation and expectations of consumers regarding it present a challenge when new products are designed. Co-creation is ...
Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle

Jambrec, Dubravka; Sakač, Marijana; Jovanov, Pavle; Mišan, Aleksandra; Pestorić, Mladenka; Tomović, Vladimir; Mandić, Anamarija (Savez hemijskih inženjera Srbije, 2016-05)

Two types of buckwheat flour – non-treated (NBF) and autoclaved (TBF) – were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10–30%, and the produced tagliatelle samples (dry and cooked) ...
Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta

Škrobot, Dubravka; Pezo, Lato; Tomić, Jelena; Pestorić, Mladenka; Sakač, Marijana; Mandić, Anamarija (Elsevier, 2022-01)

This study investigated different wholegrain wheat/wholegrain buckwheat blends to develop functional pasta with unique sensory properties. The impact of the buckwheat flour type (native or hydrothermally treated) and ratio ...
Nutrients content and texture changes as effect of harvest time, postharvest treatments and storage condition of carrot

Ilić, Zoran; Šunić, Ljubomir; Milenković, Lidija; Pestorić, Mladenka; Belović, Miona; Kevrešan, Žarko; Mastilović, Jasna (Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie, 2017-05)

The purpose of this study was to examine the effect of harvest time (November or January) and postharvest treatments (hot water (50°C), H2O2 (1%), NaOCl (175 ppm)) and nonwashed-control of carrots (Daucus carrota L. cv. ...
Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace

Torbica, Aleksandra; Belović, Miona; Mastilović, Jasna; Kevrešan, Žarko; Pestorić, Mladenka; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Elsevier, 2016-04)

The aim of this study was to upgrade the tomato pomace by its conversion into a value added product—ketchup with increased content of natural fibre and optimal sensory properties, produced using standard processing equipment. ...
Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend

Filipčev, Bojana; Nedeljković, Nataša; Šimurina, Olivera; Sakač, Marijana; Pestorić, Mladenka; Jambrec, Dubravka; Šarić, Bojana; Jovanov, Pavle (Savez Hemijskih Inženjera, Beograd, 2017-01)

The effects of replacing fat with finely ground wheat bran, at different levels (30, 40 and 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional ...
Physicochemical characteristics as the markers in predicting the shelf-life of gluten-free cookies

Pestorić, Mladenka; Sakač, Marijana; Pezo, Lato; Škrobot, Dubravka; Nedeljković, Nataša; Jovanov, Pavle; Šimurina, Olivera; Mandić, Anamarija (ELSEVIER, 2017-09)

The objective of this study was to investigate the effect of different storage conditions on physicochemical stability assessment of gluten-free rice-buckwheat cookies. Second order polynomial (SOP) models were developed ...
Sensory profile and preference mapping of cookies enriched with medicinal herbs

Pestorić, Mladenka; Škrobot, Dubravka; Žigon, Uroš; Šimurina, Olivera; Filipčev, Bojana; Belović, Miona; Mišan, Aleksandra (Taylor & Francis, 2017-09-20)

The sensory profile and acceptance of cookies enriched with medicinal herbs mixture “Vitalplant,” aimed at body weight regulation and metabolism enhancement, were evaluated. Seven cookies were prepared varying the content ...
Shelf-life prediction of gluten-free rice-buckwheat cookies

Sakač, Marijana; Pestorić, Mladenka; Mandić, Anamarija; Mišan, Aleksandra; Nedeljković, Nataša; Jambrec, Dubravka; Jovanov, Pavle; Lazić, Vera; Pezo, Lato; Sedej, Ivana (Elsevier, 2016-05)

The objective of this work was to predict the shelf-life of unpacked and packed gluten-free rice-buckwheat cookies kept at ambient (23 ± 1 °C) and elevated (40 ± 1 °C) temperature during storage by measuring off-flavour ...
Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties

Teslić, Nemanja; Kojić, Jovana; Ðermanović, Branislava; Šarić, Ljubiša; Maravić, Nikola; Pestorić, Mladenka; Šarić, Bojana (MDPI, 2023-06-07)

Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory ...
Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles

Milićević, Nataša; Sakač, Marijana; Šarić, Bojana; Škrobot, Dubravka; Filipčev, Bojana; Šimurina, Olivera; Jovanov, Pavle; Pestorić, Mladenka; Marić, Aleksandar (2023-04-06)

Soybean bran (SB) partially replaced fat (30%—50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, ...

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