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Browsing Institute of Food Technology by Author "Škrobot, Dubravka"

Browsing Institute of Food Technology by Author "Škrobot, Dubravka"

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  • Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix 
    Hadnađev, Miroslav; Kalić, Marina; Krstonošić, Veljko; Jovanović-Lješković, Nataša; Erceg, Tamara; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Elsevier, 2023-03-30)
    Protein stabilized fish oil microcapsules were incorporated into chocolates in order to design fortified product which could bear the nutritional claim “source of or high omega-3 fatty acids”. Protein wall material (soy, ...
  • Fundamental rheological properties of spontaneously-fermented ancient wheat sourdoughs 
    Hadnađev, Miroslav; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Faculty of Technology, Leskovac, Serbia, 2021-10-23)
    The fundamental rheological behaviour of spontaneously-fermented wholegrain emmer, spelt and khorasan sourdoughs was studied from final backslopping over a 12‐hr fermentation period. Spontaneously-fermented sourdough was ...
  • Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties 
    Tomić, Jelena; Škrobot, Dubravka; Popović, Ljiljana; Dapčević-Hadnađev, Tamara; Čakarević, Jelena; Maravić, Nikola; Hadnađev, Miroslav (Faculty of Food Technology and Biotechnology, 2022-12)
    Research background. Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. ...
  • Honey from the region of Rtanj mountain 
    Jovanov, Pavle; Sakač, Marijana; Novaković, Aleksandra; Ikonić, Predrag; Peulić, Tatjana; Škrobot, Dubravka; Marić, Aleksandar (2023-04)
    The Republic of Serbia is characterized by a long tradition in beekeeping with a large annual honey production of about 7000 t and a high average annual export growth rate. These facts point to the necessity of continuous ...
  • 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 ...
  • Invasive Crayfish Faxonius limosus: Meat Safety, Nutritional Quality and Sensory Profile 
    Lazarević, Jasmina; Čabarkapa, Ivana; Rakita, Slađana; Banjac, Maja; Tomičić, Zorica; Škrobot, Dubravka; Radivojević, Goran; Kalenjuk Pivarski, Bojana; Tešanović, Dragan (MDPI, 2022-12-14)
    The aim of the present study was to evaluate the safety parameters, nutritional value and sensory profile of the meat from spiny-cheek crayfish (Faxonius limosus), captured from the Danube River in Serbia. To achieve this, ...
  • 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. ...
  • Penalty and mean drop analysis for sourdough bread 
    Škrobot, Dubravka; Tomić, Jelena; Dapčević-Hadnađev, Tamara; Sakač, Marijana; Hadnađev, Miroslav (2022)
    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 ...
  • 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 ...
  • The potential of Psyllium husk in re-shaping dough rheology of wholegrain spelt wheat flour 
    Dapčević-Hadnađev, Tamara; Škrobot, Dubravka; Tomić, Jelena; Hadnađev, Miroslav (Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, 2020-11-19)
    Since spelt wheat (Triticum aestivum subsp. spelta) is characterized with poor breadmaking properties, strategies to improve its rheological performance would contribute to satisfying the increasing demand for spelt flour ...
  • Potential use of pumpkin seed oil processing by-product to improve quality of gluten-free crackers 
    Tomić, Jelena; Škrobot, Dubravka; Maravić, Nikola; Hadnađev, Miroslav; Dapčević-Hadnađev, Tamara; Popović, Ljiljana; Čakarević, Jelena (National Society of Processing and Energy in Agriculture, 2022)
    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 ...
  • Quality and sensory profile of durum wheat pasta enriched with carrot waste encapsulates 
    Šeregelj, Vanja; Škrobot, Dubravka; Kojić, Jovana; Pezo, Lato; Šovljanski, Olja; Tumbas Šaponjac, Vesna; Vulić, Jelena; Hidalgo, Alyssa; Brandolini, Andrea; Čanadanović-Brunet, Jasna; Ćetković, Gordana (MDPI, 2022)
    Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due to the availability of information on pasta types and quality. Therefore, this study ...
  • Rheological behavior of emmer, spelt and khorasan flours 
    Hadnađev, Miroslav; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Wiley, 2022-10-27)
    A comparative evaluation of the rheological properties of ancient wheat flours (emmer, spelt, and khorasan), cultivated under the same conditions, was conducted. They were evaluated for chemical composition, wet gluten ...
  • Rheological behaviour of ancient wheat flours 
    Hadnađev, Miroslav; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (University of East Sarajevo, Faculty of Technology, Zvornik, 2021-03-19)
    The need to preserve genetic diversity, the request for high adaptability to low agronomic input, along with the increasing demand for traditional products with better nutritional composition are recognized as a major ...
  • Rheological properties of ancient wheat varities and sourdough processing used as a tool for improving antioxidative properties of bread 
    Hadnađev, Miroslav; Tomšik, Alena; Škrobot, Dubravka; Tomić, Jelena; Maravić, Nikola; Jovanov, Pavle; Dapčević-Hadnađev, Tamara (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2023)
    Wheat (Triticum aestivum) is one of the most grown cereal crop in the world, beside rice and corn. Modern wheat varieties have been created to fulfill various requirements such as high yield and different quality parameters. ...
  • Sensory analysis as a tool for defining the properties of honey produced in the region of Rtanj Mountain (Serbia) 
    Škrobot, Dubravka; Sakač, Marijana; Novaković, Aleksandra; Tomić, Jelena; Pestorić, Mladenka; Marić, Aleksandar; Maravić, Nikola (Udruženje za nutricionizam i dijetetiku „Hranom do zdravlja“, BiH, 2022)
    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 ...
  • 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 ...
  • 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, ...
  • Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties 
    Tomić, Jelena; Dapčević-Hadnađev, Tamara; Škrobot, Dubravka; Maravić, Nikola; Popović, Nikola; Stevanović, Dušan; Hadnađev, Miroslav (Elsevier, 2023-02-01)
    In this study changes during fermentation of spontaneously fermented modern and ancient (spelt, emmer, and khorasan) wheat sourdoughs and their feasibility to act as leavening agents in breadmaking were evaluated. During ...
  • Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread 
    Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Tomić, Jelena; Maravić, Nikola; Popović, Nikola; Jovanov, Pavle; Hadnađev, Miroslav (MDPI, 2022-12-05)
    The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological ...

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