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    NEW TYPE OF COOKIE PRODUCT WITH DEHYDRATED PEACH
    (ECOLOGICAL MOVEMENT OF NOVI SAD, 2021-09-21) Filipović, Vladimir; Filipović, Jelena; Nićetin, Milica; Lončar, Biljana; Knežević, Violeta
    Osmodehydrated and lyophilizated peach is characterized by upgraded dehydration effectiveness and enriched chemical and mineral matter content, and as such, is an interesting material to be added to the cookies’ formulation. Produced cookie samples with different levels of peach dehydrated by two different methods, were subjected to the nutritive and technology quality parameters testing. Obtained results showed that the addition of higher levels of dehydrated peach enhanced all nutritive, while simultaneously decreased most of the technological quality parameters. The optimal addition of osmodehydrated and lyophilized peach to the cookie formulation was determined to be 15%. Testing consumers’ attitude showed high appriciation of cookies with dehydrated peach sensory characteristics and high positive attitude towards presented new product thus pointing at its’ high potential for market acceptability.
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    Effect of rice protein concentrate addition on the properties of gluten-free sponge cake
    (University PIM, 2022) Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav; Pestorić, Mladenka
    Considering the commercially available gluten-free products, it can be established that rice and corn flour, as well as starches of different origins are the most common ingredients of gluten-free products. As a consequence of the dominance of carbohydrate components, this type of product is most often characterized by inferior nutritional and sensory quality. The aim of this study was to incorporate different concentrations of rice protein concentrate into rice-based sponge cakes. The physicochemical and sensorial properties of sponge cakes made from rice flour and rice protein concentrate (RPC) were evaluated by varying RPC at the levels of 0, 10, 20 and 30% (w/w). The incorporation of RPC from 0 to 30% (w/w) decreased the specific volume of sponge cake samples and consequently values of hardness were significantly higher. In addition to the undeniable improvement in nutritional quality, protein incorporation has contributed to the much denser and more uniform structure. Addition of proteins caused the loss of bitter taste, flavour and odour on eggs while the crumbliness and degree of dissolving were deteriorated with pronounced sensation of rough particles during consumption. Overall, the results showed that RPC could be a promising ingredient for improving the nutritional and sensory quality of gluten-free rice-based sponge cakes.
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    Differences in dynamic sensory perception between commercial cholocalte spreads
    (University of Novi Sad, Faculty of Technology Novi Sad, 2022) Škrobot, Dubravka; Tomić, Jelena; Đermanović, Branislava; Šarić, Bojana; Gubić, Jasmina; Županjac, Miloš; Maravić, Nikola
    Sensory perception is a dynamic process which requires application of appropriate methodology in order to best describe what is perceived by the human senses. Temporal Dominance of Sensation (TDS) is a sensory method that can be used for describing the perception of sensory attributes over time after ingesting a food. This approach is aimed at repeatedly recording the dominant sensations during the tasting period and enables characterization of an entire profile of complex food in a short time. The presented study is an exploratory assessment used to identify similarities and differences among the tested products and to highlight their characteristics in terms of dominant attributes over time. Six commercially available chocolate spreads of different composition were evaluated by TDS by trained sensory panelists (n=12, eight female and four male, 25–45 years old). The assessors were presented with a list of sensory attributes (sweet, bitter, salty, cocoa, hazelnut, milky, vanilla, creamy, grainy, and sticky) previously selected within the Free Choice Profiling sessions, and were asked to choose any attribute that they perceive as dominant. The obtained TDS curves showed different complexity of products sensory profiles. Sweet attribute was the first significant dominant attribute detected in all evaluated samples except in sample S3, for which grainy, creamy and sticky were more dominant sensations than sweetness. Bitterness was recognized as dominant sensation only in two samples (S3 and S5) in the later phases of ingestion, practically in these samples bitterness was experienced as an aftertaste. These two samples are also specific because only in these two samples cocoa attribute was not recognized as significantly dominant. The presented study showed that TDS was useful for comparing products based on their TDS curves. Moreover, it enables highlighting the attributes that contribute the most toward product discrimination and assessment of the influence of time.
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    EFFECT OF COLD-PRESSING AND SOXHLET EXTRACTION TECHNIQUES ON THE PHYSICO-CHEMICAL PROPERTIES OF CAMELINA (CAMELINA SATIVA L.) SEEDS OIL
    (UNIVERZITET U NOVOM SADU, POLJOPRIVREDNI FAKULTET DEPARTMAN ZA POLJOPRIVREDNU TEHNIKU, NOVI SAD NACIONALNO DRUŠTVO ZA PROCESNU TEHNIKU I ENERGETKU U POLJOPRIVREDI, NOVI SAD, 2022) Savić Gajić, Ivana M.; Savić, Ivan; Rakita, Slađana; Spasevski, Nedeljka; Lazarević, Jasmina; Dragojlović, Danka; Stojkov, Viktor
    Camelina belongs to the Brassicaceae family whose seeds contain about 30-50% of oil. The high nutritional value of camelina oil is primarily related to its fatty acid profile. The oil is enriched with tocopherols, carotenoids, chlorophyll, and phospholipids. Due to the presence of these compounds, the oil is stable and resistant to oxidation processes. Magnesium is the most abundant mineral in oil. It is known that the oil has beneficial effects on the cardiovascular system, skin, hormonal balance, diabetes, etc. The aim of this study was to analyze the effect of the extraction techniques on the physico-chemical properties of oil obtained from camelina seeds of genotype NS Zlatka cultivated in Serbia. Soxhlet extraction showed a higher oil yield (26.7%) compared to cold pressing (26.0%). There were significant variations observed in density, pH value, acid value, and saponification value, whereas, moisture content, viscosity, and the refractive index did not differ between camelina oils produced by both methods. The obtained data showed that there were significant differences in the fatty acid composition. The content of 9.99% of saturated, 32.82% of unsaturated, and 57.19% of polyunsaturated fatty acids was noticed for the Soxhlet extraction. In the case of cold pressing, the percentage of saturated (9.23%) and unsaturated fatty acids (32.12%) is in favor of large amounts of polyunsaturated fatty acids (58.65%). In both extraction procedures, the camelina seeds oil contained high percentages of linolenic (C18:3n3), linoleic (C18:2n6c), and eicosenoic acids (C20:1n9). The content of -carotene and phenolic compounds (118.96 mg/kg and 26.0 mg GAE/100 g, respectively) in the oil obtained by the Soxhlet extraction was higher than the cold-pressed oil (89.43 mg/kg and 7.3 mg GAE/100 g, respectively). The oil obtained using Soxhlet extraction had superior nutritional characteristics compared to the cold-pressed oil. Generally, the oils isolated using these methods could be used as high-quality oils in food and medicinal formulations. They are also can be used as ecofriendly solvents for natural products.
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    Improving the antioxidant properties of biscuits with the addition of beetroot powder
    (2022) Mitrevski, Jasmina; Pantelić, Nebojša; Vulić, Jovana; Kojić, Jovana; Laličić Petronijević, Jovanka; Antić, Vesna
    Due to the increase in diseases related to oxidative stress, such as diabetes, cardiovascular diseases, and cancer, food producers are developing functional products enriched with antioxidants. Antioxidants can inhibit or delay the oxidation of biologically essential molecules by quenching free radicals, thus protecting cells from oxidative stress. In this work, the effect of replacing spelt flour with beetroot powder (up to 50 %) on the antioxidant properties of biscuits was investigated. At the beginning of storage and after 3 and 6 months, the content of betalains, total polyphenols, and flavonoids and the capacity to remove DPPH radicals were examined. All the mentioned parameters increased with the content of beetroot powder in the biscuit and decreased with the rise of the storage time. During storage, the biscuit color turned brown. The biscuits with the beetroot showed significantly improved antioxidant properties compared to the control sample without beetroot.
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    Physicochemical and nutritional properties of chokeberry pomace
    (2022) Cvetković, Biljana; Kojić, Jovana; Šimurina, Olivera; Peić Tukuljac, Lidija; Jevtić-Mučibabić, Rada; Krulj, Jelena; Ilić, Nebojša
    Chokeberry (Aronia melanocarpa) pomace is a valuable by-product obtained during juice manufacturing. This by-product is very poorly utilized despite its high nutritional value. To facilitate application in foods, a detailed knowledge of its composition and physicochemical properties is essential. Chokeberry fruit and products have great antioxidant and health-promoting potential as they reduce the occurrence of free radicals. Chokeberry pomace was sampled from SME juice producer, after the extraction operation. Domestic juice producers still do not have solution of pomace utilization, so its characterization is needed in order to achieve better by-product valorisation. Chokeberry pomace after pressing contains 37.38 g/100g of dry matter. Nutrition compounds makes up 10.39%, 5.56%, and 0.46% for carbohydrates, proteins and fat, respectively. Pomace contains 8.37% of total sugars. Application of chokeberry pomace in other food products supports claiming as ‘source’ of fiber or ‘high fiber’, given that chokeberry pomace contains 19.34 g/100g of dietary fiber. Vitamin A and vitamin D3 were not detected in the chokeberry pomace sample, while the vitamin E content was 4.65 mg/100g, which represent about 30% of RDA for adults. The results obtained in the present study provide an overview of the properties of chokeberry pomace and allow conclusions to be made regarding their applicability for use in complex food systems.
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    Effect of substitution of wheat flour by sourdough and whey proteins on the properties of sponge cake
    (National Society of Processing and Energy in Agriculture, 2022) Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav
    As a result of consumer preferences, including the demand for healthier and high protein and high dietary fibre plant-based food, there is a trend towards fortifying or completely replacing refined wheat flour with whole grains or alternative ingredients. Redesign of traditional foods in order to create optimal nutritional value becomes a common practice thus offering consumers a wider and healthier choice. Incorporation of proteins and/or fibres from different sources in food formulations present one of the most used approaches. Recently, the application of sourdough technology has gained research interest due to its complexity as well as its ability to promote beneficial modifications on sensory, technological and nutritional properties of bakery products. The technological application of sourdough can offer several advantages such as improving texture and palatability of cereal based products, stabilizing or increasing levels of various bioactive compounds, retarding starch bioavailability and improving mineral bioavailability. This study aims to investigate the effects of substitution of wheat flour by sourdough from whole wheat flour (at levels 20% and 30%) and whey protein concentrate (at level 10%) on the quality of sponge cakes. The characterization of sponge cakes included the evaluation of chemical composition, specific volume, colour and texture properties. The sensory evaluation of sponge cake samples was carried out by a panel of ten trained sensory assessors who evaluated following attributes: shape irregularity, density, pores uniformity, cohesiveness, elasticity, adhesiveness, crumbliness, odour (overall intensity, on eggs), flavour (overall, on eggs), taste (sweet and bitter) and sweet aftertaste. All experimental data were subjected to one-way analysis of variance (ANOVA). To the aim, a Tukey's honestly significant difference (Tukey's HSD) test was carried out to determinate significance differences (P < 0.05) between samples. Regarding the proximate composition and colour measurements, results were, as expected, strongly dependent on the raw materials used in the formulation. Generally, the incorporation of proteins resulted in creation of product which can be labelled as protein source since more than 12% of their energy value is provided by protein. Compared to the control sample, reduction of wheat flour by sourdough and whey proteins caused a significant decrease in specific volume while values of hardness of tested samples were significantly higher. Regarding the sensory analysis, samples with sourdough and proteins exhibited much denser structure with a noticeable number of non-uniform large pores. Reduction of wheat flour by sourdough and whey proteins caused the loss of bitter taste, flavour and odour on eggs while the sweetness for these samples was significantly pronounced. The results indicate that this combination of used ingredients have a potential to be considered as an alternative value added food ingredients for bakery products but further research should be conducted in this area.
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    Application of temporal dominance of sensations in sensory profiling of sourdough starter odour
    (National Society of Processing and Energy in Agriculture, 2022) Škrobot, Dubravka; Tomić, Jelena; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Jovanov, Pavle; Hadnađev, Miroslav
    Sourdough is one of the oldest examples of natural starters, obtained from the mixture of cereal flour and water, fermented with naturally occurring or selected lactic acid bacteria (LAB) and yeasts. Fermentation process depends on naturally occurring microbiota, type of flour, flour composition, additional ingredients, tap water, and temperature. During fermentation, acidification, proteolysis and activation of a number of enzymes, as well as the synthesis of microbial metabolites, influence not only the nutritional/functional quality of baked goods but also contribute to development of odour and flavour of starter and final product. In order to describe the evolution of the sourdough odour during starter activation, the method of temporal dominance of sensations is performed. Temporal Dominance of Sensations (TDS) is method used in sensory analysis which enables characterization of an entire profile of complex food in a short time. This approach is aimed at repeatedly recording the dominant sensations perceived during the tasting period. For the presented study experienced sensory panellists (n = 12, eight female and four male, 25 – 45 years old), used to participate in sensory profiling, were recruited. Whole grain wheat sourdough starter samples were collected and evaluated for each 1 h within six hours from the start of the sourdough activation. Samples were delivered to the panellists in a glass jars with a lid. The panellists were instructed that once they remove the lid, they have to click on the “START” button on the screen to begin the evaluation and to activate software. During an evaluation, the panellists had to select dominant odour sensation from ten simultaneously presented odour attributes (brans, flour, dough, yeast, acetic acid, lactic acid, sour milk, yoghurt, cheese, and fruity). When panellists noticed that one dominant odour perception changed, they had to score new dominant sensation. If none attribute was perceived as dominant sensation, panellists had to click the “End” button. TDS was performed for all samples within three replicate sessions by all panellists. TDS data was collected by Excel, while with XLSTAT software collected data was calculated and presented by curves showing dominance rate (Axis Y) for each 0.2 s step during the 1 min period (Axis X). TDS curves clearly showed changes in odour profile during period of sourdough starter activation. At the beginning of the activation process, flour-like, brans-like and dough-like attributes were dominant odour characteristics. However, during the time, these odour characteristics had little contribution to the overall odour profile since they became masked with more sharp odour notes reminiscent of sour milk, cheese, yoghurt and acetic acid. Over time, odour profile became more complex indicating complexity of biochemical processes.
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    Assessment of mineral composition of blue crab (Callinectes sapidus) shell from Tivat Bay and Ulcinj coastal waters
    (Institute of Marine Biology University of Montenegro Kotor, Montenegro, 2022) Rakita, Slađana; Čabarkapa, Ivana; Spasevski, Nedeljka; Lazarević, Jasmina; Joksimović, Aleksandar; Joksimović, Danijela; Drakulović, Dragana
    The blue crab (Callinectes sapidus) has been considered an invasive species distributed in the Adriatic and other parts of the Mediterranean Sea, and represents a significant threat to the global marine ecosystems, because it may cause native species extinction and transformation of entire ecosystem functioning. Valorization of the blue crab waste (i.e. shell) into new products has been sought as a promising solution to reduce its negative effects. Therefore, the evaluation of chemical composition with a focus on the mineral composition of the blue crab shell was carried out within this research. For that purpose, blue crabs were caught in two different sites of the coastal part of the Adriatic Sea (Tivat Bay and Ulcinj). The samples of the blue crab were cooked by steaming for 10 min and then, shell from crab claws, head and legs (sample I) were separated from the shell of the rest of the body (cephalothorax) (sample II). The obtained results showed that both samples from Tivat Bay and Ulcinj were rich in calcium and magnesium. Calcium in the crab shell is in the form of calcium carbonate. Samples I and II from Tivat Bay and Ulcinj were also characterized with higher content of sodium and potassium. Regarding microelements, the samples had lower amounts of iron, manganese, zinc and copper. When evaluated the safety, it was determined that the concentrations of cadmium, arsenic and mercury in the samples were low or under detection limits, whereas the concentration of lead ranged between 1.32 and 1.75 mg/kg, indicating that crab shells accumulated lead. Based on the findings, it can be concluded that due to high calcium content blue crab shells from Tivat Bay and Ulcinj coastal waters have metal removal capacities and hence have a great potential as an adsorbent for the remediation of metal-bearing solutions. This potential, combined with the low cost of crab shells, could result in a cost-effective effluent treatment system.
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    Penalty and mean drop analysis for sourdough bread
    (2022) Škrobot, Dubravka; Tomić, Jelena; Dapčević-Hadnađev, Tamara; Sakač, Marijana; Hadnađev, Miroslav
    Spontaneous fermentation of flour and water by naturally occurring lactic acid bacteria and yeasts gives sourdough. Bread produced with sourdough is characterized by numerous nutritional and functional benefits, as well as specific sensory characteristics that differ greatly from bread obtained with the use of baker's yeast. The acceptability of some product can be tested by applying the liking test. On the other hand, in order to obtain the information regarding the deviation of the product from the "ideal" according to consumers, the mean drop and penalty analysis can be applied. For this purpose, 84 consumers were regrouted. They were asked to evaluate the overall liking of two bread samples: sourdough bread with the addition of spontaneously fermented spelled flour starter and classic white bread with the addition of baker's yeast. After this phase, the consumers were asked to assess the suitability of the sour taste intensity by using the scale "just about right - JAR" with 9 points (1 = too little, 5 = JAR, 9 = too much). The results indicate that over 60% of respondents believe that the analysed sourdough bread is too sour, which reduced the overall liking score by over 2.5 points. On the other hand, for the control sample, consumers reduced the rating by almost 1.0 point because they felt that the product was not sour enough.
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    Lanik, manje gajena uljarica sa višestrukom upotrebom u ishrani ljudi i životinja
    (Industrijsko bilje, 2022) Marjanović Jeromela, Ana; Cvejić, Sandra; Kiprovski, Biljana; Grahovac, Nada; Jaćimović, Simona; Rajković, Dragana; Gvozdenac, Sonja; Mladenov, Velimir; Miladinović, Dragana; Stojanović, Danijela; Rakita, Slađana; Đuragić, Olivera; Kostić, Milan; Stamenković, Olivera; Veljković, Vlada
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    Sensory analysis as a tool for defining the properties of honey produced in the region of Rtanj Mountain (Serbia)
    (Udruženje za nutricionizam i dijetetiku „Hranom do zdravlja“, BiH, 2022) Škrobot, Dubravka; Sakač, Marijana; Novaković, Aleksandra; Tomić, Jelena; Pestorić, Mladenka; Marić, Aleksandar; Maravić, Nikola
    Increasing interest in honey consumption results from consumers’ orientation towards a healthy lifestyle. Its price strictly related to its botanical and geographical origin, which has to be stated on the label. Th Republic of Serbia is characterized by a long tradition in beekeeping. These facts point to the necessity of continuous quality control of honey produced in Serbia with the focus on special honey types with protected botanical and geographical origin. An authentic honey shows unique characteristics that are reflected in its unique sensory properties. The aim of present study was to determine sensory profile of Rtanj honey by evaluating its color, odour, taste, flavour, and textural properties that can be used in definition of sensory local uniqueness of this honey. A total of 65 samples of Rtanj honey from three production year (2020, 2021 and 2022) were collected directly from beekeepers and analyzed by trained sensory panel (10 members, 6 women and 4 men, 25 - 56 years of age). For Quantitative descriptive analysis, a 10-cm unstructured line scale was used. Rtanj honey is a polyfloral flower honey with color that varies from light ocher yellow to light amber (12 - 65 mm, rated on Pfund's color scale). The taste of Rtanj honey develops from moderately sour to moderately sweet, often with the appearance of a slightly bitter aftertaste followed by the pungency and a burning sensation in the throat. Depending on the dominant honey plants, the odour and flavour of Rtanj honey represent a harmonious combination of herbal, fruity and floral notes that can be very subtle, barely noticeable to moderately pronounced. The odour of Rtanj honey is reminiscent of dried herbs, fermented and processed fruit, with light floral notes. The flavour of Rtanj honey is of weak persistence, and during consumption it was noticeable milk caramel and fried sugar, fresh and fermented fruit and fresh flowers. Rtanj honey is of moderate to high viscosity, it crystallizes in the form of moderately coarse to coarse crystals.
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    EVALUATION OF NUTRITIVE VALUE OF CAMELINA SEED (CAMELINA SATIVA L. CRANTZ)
    (UNIVERZITET U NOVOM SADU, POLJOPRIVREDNI FAKULTET DEPARTMAN ZA POLJOPRIVREDNU TEHNIKU, NOVI SAD; NACIONALNO DRUŠTVO ZA PROCESNU TEHNIKU I ENERGETKU U POLJOPRIVREDI, NOVI SAD, 2022) Rakita, Slađana; Spasevski, Nedeljka; Đuragić, Olivera; Stojkov, Viktor; Jeromela Marjanović, Ana; Cvejić, Sandra; Zanetti, Federica
    Camelina sativa (L.) Crantz, an oilseed crop that belongs to Brassicaceae family, has gained enormous attention due to its numerous positive characteristics that make it distinctive among oilseed crops. Camelina is very adaptable crop, and it can be cultivated in different environmental regions and lands. Apart from that, its requirements for cultivation are minimal and environmental friendly as it needs low fertilizer, water and require no pesticides/herbicides compared to other oilseeds which makes this crop suitable for growing on less productive soils. The only limitation for camelina cultivation is heavy clay and organic soils. However, it is relatively resistant to drought and cold. Owing to its multiple feed and industrial applications, camelina is being considered a very promising alternative oilseed crop. From the nutritional point of view, it is a valuable source of proteins, fats, fibres, essential polyunsaturated fatty acids, particularly omega-3 fatty acids, tocopherols, phytosterols, and phenolic compounds. In this research, two varieties of camelina seed (NS Zlatka and NS Slatka), registered in Serbia, were evaluated with regard to nutritional properties, which included assessment of chemical and mineral composition, fatty acid and amino acid profile and content of liposolubile vitamins. Microbiological safety was also assessed. It was determined that both camelina seed varieties were characterized by high content of crude protein, fat and fiber (around 27, 38 and 18%, respectively). NS Slatka was characterized by higher content of potassium, calcium, magnesium and iron, but lower level of glucosinolates than NS Zlatka. Both varieties were safe in terms of microbiological parameters although NS Zlatka had two fold higher total bacteria count. Regarding fatty acids, camelina seeds were rich in polyunsaturated fatty acids (57%), of which the most dominant was alpha-linolenic accounting for approximately 37%. Camelina is a rich source of tocopherols, especially γ-tocopherols which was distributed in camelina seeds in the concentration of around 19 mg/100g. Leucine, lysine and valine was the major essential amino acids found in camelina seeds, while glutamic acid, arginine, aspartic acid, proline, and glycine was the most dominant non-essential amino acids. The obtained results pointed out that camelina has a substantial nutritional and functional value indicating that camelina seed and its by-products have enormous potential for the application in food and animal feed industry, whereas the level of antinutritive factors present in camelina should be taken into consideration.
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    Comparison of sensory and instrumental methods in determination of honey color
    (2022) Maravić, Nikola; Škrobot, Dubravka; Sakač, Marijana; Tomić, Jelena; Marić, Aleksandar; Peulić, Tatjana; Novaković, Aleksandra
    Honey color is the first quality attribute evaluated by consumers and an important sensory characteristic in the beekeeping market. Also, it is one of parameters which can indicate botanic origin and the quality of honey. In order to determine honey color several instrumental and sensory methods can be used. Furthermore, finding connection between data obtained by these two methodologies could help in understanding and interpretation of instrumentally obtained data about key sensory characteristic of products. In this paper, comparison of two used methodologies for honey color determination is presented. Honey samples (n = 57) were collected on the mountain Rtanj during two seasons 2018/2019. Analysis of the samples included sensory analysis, performed with trained sensory panelists (n = 10, six female and four male) and instrumental analysis, performed by using a colorimeter Konica Minolta CR400 (Konica Minolta Co., Osaka, Japan). In the sensory analysis, the color was directly estimated visually by using the Pfund diagram, which represent relative lightness/darkness of amber on a scale in millimeters. In the instrumental analysis, measured color was expressed in terms of L* (brightness/darkness), a* (redness/greenness), b* (yellowness/blueness), C* (chroma/saturation) and h (hue angle) according to CIELab system of colors. In order to compare data obtained by these two methodologies, instrumentally measured data were converted into Pfund scale as well, by using equation mmPfund L C h =− + − + 0.631 * 0.840 * 1.026 155.89. The measurements were performed in triplicate. Statistical analysis of the instrumentally obtained data was performed by using XLSTAT software and analysis of variance (ANOVA) at the level of p<0.05. Tukey`s HSD test followed ANOVA in order to investigate significance of difference between samples. Results obtained from the trained sensory panel showed that honey color ranges from “water white” to “amber”, while instrumental data ranges from “light amber” to “dark amber”. Most of the results obtained from sensory analysis were found in extra light amber area (59.6%), followed by light amber (19.3%), white (15.8%), water white (3.5%) and amber (1.8%). In the case of instrumental analysis, highest number of samples were light amber (50.9%), followed by amber (43.8%) and dark amber (5.3%). According to the obtained results we can assume that the sensory analysis was more selective since the samples were classified in more color areas. Further analysis must be performed in order to better understand correlation between these two approaches
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    Auto-ML GC/MS fingerprinting strategy for cereal flour authentication
    (2022) Pastor, Kristian; Ilić, Nebojša; Kojić, Jovana; Nastić, Nataša; Krulj, Jelena; Ačanski, Marijana
    Despite food authentication being a global challenge since decades, not much work has been done in developing authentication methodologies of cereal flours and bakery products. This research represents an innovative and rapid method for classifying types of non-gluten and gluten-containing cereal flours: 10 corn, 5 wheat, and 5 barley samples. To achieve this aim, a gas chromatography – mass spectrometry (GC/MS) instrument was coupled to an automated machine learning algorithm (AutoML). Grains were sampled from the experimental fields of the Institute of Field and Vegetable Crops in Novi Sad, Serbia. Cereals were milled into flour, after which liposoluble matter was extracted with n-hexane, and derivatized into corresponding volatile compounds using a 0.2 M trimethylsulfonium hydroxide solution. Total ion current chromatograms consisting of 1666 datapoints/scans were used as raw signals, each of them representing a unique fingerprint of a cereal class. However, the aim of this work was to apply the Weka open-source software in automated mode, as a single, highly parametric machine learning framework for classifying types of flour into classes defined by botanical origin and gluten content. This was achieved using an Auto-Weka package with a state-of-the-art Bayesian optimization method, thus solving the combined algorithm selection and hyperparameter optimization (CASH) problem. The Weka’s learning algorithm took into account all classifiers provided by the software: 27 base learners, 10 meta-methods, and 2 ensemble methods. Both 60 and 120 min time-budgets were carried out by the computer unattended. In each case, a Support Vector classifier (SMO) using normalized polynomial kernel was recommended as the most optimal, using a 10-fold cross-validation to exploit the performance gains on a given dataset. Cereal flour samples were adequately classified in 3 groups: non-gluten corn, and gluten wheat and barley. The presented approach directly supports the application of artificial intelligence on processing chemical information, in order to develop methods for food authentication.
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    Potential use of pumpkin seed oil processing by-product to improve quality of gluten-free crackers
    (National Society of Processing and Energy in Agriculture, 2022) Tomić, Jelena; Škrobot, Dubravka; Maravić, Nikola; Hadnađev, Miroslav; Dapčević-Hadnađev, Tamara; Popović, Ljiljana; Čakarević, Jelena
    As a consequence of the growing population of health-conscious individuals, there is a trend toward the fortification of conventional bakery products with nutrient-rich ingredients to produce nutritionally improved or health-enhancing goods, such as high-protein, high-fibre, and low-glycaemic-index products. This trend is particularly prevalent in the development of gluten-free products. The use of unconventional gluten-free flours that are not rich in starch components can significantly improve the nutritional quality of this type of product. In that sense, pumpkin seed press cake, a by-product of oil production and a source of nutritionally valuable compounds such as dietary fibre, proteins, essential fatty acids, antioxidant compounds, and minerals, represents a chance to reduce the nutritional deficiencies of gluten-free products. Therefore, the objective of the present work was to evaluate the effect of pumpkin seed press-cake flour addition on gluten-free cracker formulation, considering nutritional and sensory characteristics as well as the glycaemic index, polyphenolic content, and antioxidant activity of the final product. Three different crackers were formulated: a control cracker prepared with 100% chickpea flour and crackers containing 20% and 35% of the cold-pressed pumpkin seed cake flour instead of chickpea flour. The proximate composition of the crackers obtained is a function of the gradual substitution of chickpea flour with pumpkin seed cake flour, with the presence of pumpkin seed cake flour influencing the higher content of proteins, fats, and ash in crackers while decreasing the total carbohydrate content. Due to the high dietary fibre and protein content of the used raw materials, the investigated crackers may have the claims "high in fibre" and "source of protein". The incorporation of pumpkin seed press cake flours resulted in higher values of total phenolic content and antioxidant activity. All tested crackers had a moderate glycaemic index, but substituting pumpkin seed press cake flour for chickpea flour at both levels (20 and 35%) significantly reduced cracker glycaemic index. Sensory evaluation of crackers showed that all examined samples exhibited acceptable sensory properties, implying that the presence of pumpkin seed press-cake flour did not diminish but rather improve some sensory attributes, such as taste and flavour. The present study revealed that this by-product could be exploited in gluten-free cracker production, ensuring multiple benefits such as increasing the nutritional quality of the final product, enhancing total phenolic content and antioxidant activity, and reducing the glycaemic index of bakery foods, thus concomitantly supporting the concept of industrial symbiosis and revaluing by-products of the food industry.
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    Antioxidative properties of gluten-free crackers based on chickpea flour and pumpkin seed oil processing by-products
    (University of Novi Sad, Faculty of Technology Novi Sad, 2022) Maravić, Nikola; Tomić, Jelena; Škrobot, Dubravka; Popović, Ljiljana; Rakita, Slađana
    During the digestion process antioxidant compounds could be released from food matrix, as well as transformed into other compounds with lower bioaccessibility due to interaction with other constituents such as fibers, proteins, and polysaccharides. To produce beneficial effects bioactive compounds should be available for absorption once the whole digestive process has occurred. Since the utilization of chickpea flour and pumpkin seed oil byproducts results with high protein and fiber products, this examination was conducted to determine antioxidant activity and potential benefit effects to human health. Five different formulations were produced where Control sample contained 100% chickpea flour, while in other formulations pumpkin seed press-cake flour (virgin (VF) and cold pressed (CF)) were used at two substitution levels(20 and 35%, w/w). After preparation of gluten-free crackers, in vitro digestion was carried out (cephalic, gastric, and intestinal phase simulated with enzymes, temperature and pH control). Before and after digestion protein content, electrophoresis, antioxidative tests and total phenolic content was determined. Obtained results showed that antioxidant activity, as well as total phenolic content increased after conducted in vitro digestion in all samples. Compared to Control sample, higher values of mentioned parameters are noticed. Furthermore, electrophoresis and protein examination show the breakdown of proteins into smaller molecular weights. From obtained results it could be concluded that in vitro digestion of prepared cookies resulted with higher antioxidant activity, which implies on potential benefits of consuming this type of product.
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    Textural properties of wild pasta supplemented with garlic
    (2022) Kojić, Jovana; Šimurina, Olivera; Pojić, Milica; Krulj, Jelena; Škrobot, Dubravka; Stupar, Alena; Filipčev, Bojana
    Pasta is a widely consumed cereal-based product all over the world. Pasta products are very popular due to their nutritional compositions, long shelf life, and availability in the market, low cost, simplicity of preparation, and transportation. In line with sustainable production and food strategies for the future, it is recommended that produce enrich pasta with nutritionally valuable compounds based on economically affordable raw materials. Recently, wild edible plants have been used significantly due to high content of bioactive compounds that are beneficial to health. One of such plants is wild garlic (Allium ursinum L.) that is a wild edible, spicy plant, very similar to garlic, ideal for removing toxic substances that are stored in the body, and for antiseptic and antimicrobial action. The results present textural characteristics of pasta supplemented with wild garlic powder (5, 7, 9% on d.w.), extract (20, 30, 40% on d.w.) and encapsulate (3, 5 and 7% on d.w.). In comparison to the control (95.45N), significant increase of hardness was reached in case of supplementation with moderate (125.50N) and high levels of wild garlic powder (119.08N) and high levels of extract (117.08N). In contrast, lower and mid levels of encapsulated garlic decreased pasta hardness (78.43N and 81.66N respectively), which may be due to the presence of maltodextrin as a carrier in encapsulate matrix. It was observed significant increase of adhesiveness in pasta supplemented with powdered wild garlic at all levels as well as for high supplementation levels of encapsulated and extracted wild garlic.
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    Antioxidative and antibacterial properties of honey from Serbia, Kosovo and Bosnia and Herzegovina
    (2022-04) Sakač, Marijana; Jovanov, Pavle; Marić, Aleksandar; Novaković, Aleksandra; Plavšić, Dragana; Škrobot, Dubravka
    Honey is a natural sweetener produced by honeybees using nectar. It has been used not only for food, but also for therapeutic purposes. Carbohydrates, primarily glucose and fructose (85-95%), dominate in honey composition. In addition to sugars, honey contains about 200 substances present in small amounts, including minerals, proteins, enzymes, amino acids, organic acids, vitamins, polyphenols and other phytochemicals. The type of honey is determined by the type of pollen, i.e. nectar, insect secretions, as well as climatic conditions and soil composition. The health benefits of honey, used for centuries for therapeutic purposes, derive from its antioxidant nature, antimicrobial and antiproliferative activity. The antioxidant capacity of honey primarily depends on the phenolic profile of honey, which is conditioned by botanical and geographical variations. The antibacterial activity of honey results from the high osmolarity and acidity of honey, as well as the presence of hydrogen peroxide and phenolic compounds. With the aim to assess the antioxidant capacity and antibacterial activity of different types of honey characteristic for the region, nineteen samples (acacia, linden, heather, sunflower, phacelia, basil, anise, sage, chestnut, hawthorn, buckwheat, lavender and meadow) were collected from different locations in the Republic of Serbia, Kosovo and Bosnia and Herzegovina and examined. Honey samples were also tested for physicochemical parameters (moisture, pH value, electrical conductivity, free acidity and HMF) to ensure that they meet the requirements for honey quality. Based on the obtained results of honey physicochemical profile, it was concluded that all tested samples were in accordance with the regulations of national and EU regulations. The antioxidant potential of honey samples was assessed by determining the total phenol content (TPC) and evaluating the antiradical activity on diphenylpicrylhydrazyl radicals (DPPH·). The highest phenol content was found in basil honey (101 ± 2.72 mg GAE/100 g), while the lowest was registered in rapeseed honey (11.5 ± 0.70 mg GAE /100 g). Samples of heather, anise, phacelia, sage, chestnut and lavender honey were also rich in TP (80–100 mg GAE/100 g). Scavenging activity on DPPH· varied among samples and was highest for lavender honey (IC50 = 88.2 ± 2.11 mg/mL) and lowest for rapeseed honey (IC50 = 646 ± 8.72 mg/mL). Antibacterial activity was estimated in vitro using agar diffusion tests and measuring minimal inhibitory concentration (MIC). Among investigated bacterial strains following resistant potencies were determined: E. coli > E. coli ATCC 8739 > E. faecalis > Proteus mirabilis > S. aureus > S. epidermidis. The linden honey from Fruška Gora (MIC values of 3.12% and 6.25% against S. aureus and S. epidermidis, respectively) and phacelia honey (MIC values of 6.25% and 3.12% against S. aureus and S. epidermidis, respectively) showed the strongest antibacterial activity.
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    CAMELINA AND SAFFLOWER OIL - A FUNCTIONAL SUPPLEMENT IN THE PET FOOD
    (PTEP Society, 2022-04) Đuragić, Olivera; Rakita, Slađana; Spasevski, Nedeljka; Dragojlović, Danka; Milašinović Šeremešić, Marija; Jeromela Marjanović, Ana; Cvejić, Sandra
    Pet food has been one of the most attractive industries in the world for years, and it is slowly starting to develop and gain importance in our country as well. Besides the addition of raw materials of animal origin, more and more attention has been paid to functional supplements of plant origin that affect the health and welfare of animals. Vegetable oils are known as energy substances for animal nutrition thanks to their composition of essential fatty acids. They have a beneficial effect on metabolic processes and the general condition of the animal's body. They also affect the quality of skin and hair. In our country, the most frequently used oil cultures are soybean, sunflower, and rapeseed, as well as their by-products (cakes, meals). Other raw materials rich in oil, such as flax, pumpkin seeds, hazelnuts, and walnuts, are less represented. They are produced in small quantities and are mainly intended for human consumption. Also, these raw materials are more expensive because they are processed mainly in small-capacity plants. Wild flax, or camelina (Camelina sativa, L. Crantz.), is an oil crop from the Brassicaceae family, which was replaced by other oilseeds in the middle of the 20th century in most European countries. Several studies have shown that camelina oil has a significant role in the human body. It can reduce inflammatory processes due to its content of α-linolenic (omega-3) and linoleic (omega-6) fatty acids, as well as bioactive compounds such as tocopherol and phenol. There are several papers explaining the effects of flaxseed oil on dog nutrition, but in the form of a supplement, not an ingredient as an integral part of pet food (Burron et al., 2021). On the other hand, safflower (Carthamus tinctorius L.) from the family Asteraceae is a plant of the Mediterranean that originated in Egypt. It was transferred to England in the 16th century and spread to other areas. Safflower oil also has exceptional properties. The composition of safflower oil varies greatly, but 90% of the oil is oleic and linoleic acid. In the animal feed industry, there are no products that contain camelina or safflower oil, and especially not a combination of these two types of oil, so it is possible to produce pet food with the addition of camelina and safflower oil and put it on the market.