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The interest in diabetic gelatin products has been on the permanent increase due to a higher number of the diseased in our region. The products currently offered mainly derive from the import and thus are expensive for most consumers. Therefore, diabetic gelatin products of proper quality and cheaper as compared to the imported products should be produced in the local factories. Basic chemical content of the raspberry as a raw material for raspberry marmalade was studied in the paper. The first stage included the production of marmalade under laboratory conditions. Out of the total of 20 points, the sensory estimate accounted for 17.13. As to improve sensory properties and select the best reception, three new marmalades with differing fruit share and sweeteners were produced in the second stage. Marmalades were also assessed sensory. The best mark was recorded with marmalade produced in compliance to reception 4 (40% of fruits and 30% of fructose). The chemical content was analyzed for this marmalade, and the energetic value determined (558.92 kJ/100 g). The colors of the raw material and finished products were compared instrumentally, i.e. via assessing surface color with three stimuli photoelectrical color-meter. Microbiological value, along with the content of heavy metals in the best estimated marmalade satisfied the requirements of the existing legal rules., Ponuda proizvoda namenjenih specijalnoj grupi potrošača - dijabetičarima je veoma oskudna. Asortiman proizvoda je mali, a cene relativno visoke za većinu potrošača. Iz ovih razloga nametnula se potreba za proizvodnjom dijabetičarskih želiranih proizvoda. Proizvedena je dijabetičarska marmelada od maline u laboratorijskim uslovima. U sirovini su određeni pH suva materija i frakcije pektinskih materija. Na osnovu senzorne ocene od više receptura odabrana je najpovoljnija. U gotovom proizvodu urađena je mikrobiološka analiza,hemijski sastav (pH, suva materija, šećeri, vitamin C mineralne materije, teški metali), površinska boja i energetska vrednost. Rezultati pokazuju da je dobijen proizvod vrhunskog kvaliteta.

In this paper we analysed morphological characteristics of seed and micro-morphological, anatomical and chemical characteristics of seed coat of the pea genotypes Jezero, Javor and NS Junior. The aim was to investigate whether these genotypes can he differentiated on the basis of seed coat morpho-anatomical characteristics, depending on the harvest of treatment. For the purpose of anatomical analysis, parts of the seed coats, laterally from the hilum, were separated. Cross-sections of those parts were obtained using a Leica CM 1850 cryostat. All observations and measurements were performed using an Image analyzing System Motic 2000. The surface of seed coat was observed using SEM. Tuberculate surface of seed coat characterized all examined pea genotypes, and the average diameter of tubercule was about 12 um. Statistical analysis showed that NS Junior genotype had the smallest seeds, thinnest seed coat and the highest number of macrosclereids per mm2.

In this study, applicability of extracts from fava bean seeds (Viciafaba L.), as natural coagulants, was investigated. Coagulants were obtained by extraction, with distilled water or NaClsolutions, from grinded seeds and were applied as coagulants, in various doses, in synthetic water having different initial turbidities and pH values. Presence of NaC1 in water showed that increasing the ionic strength results in greater amount of extracted compounds, but it does not affect coagulation activity. Appling different doses of coagulant in water showed that the best coagulation activity is achieved by adding dose of 0.125 m1/1. The conducted experiments confirm positive coagulation properties of these extracts, therefore it can be concluded that they have great potential as natural coagulants. C) 2015 Elsevier B.V. All rights reserved.

Istraživanja u okviru disertacije usmerena su na razvoj vakuumskog postupka sušenja voća. Konstruisan je prototip laboratorijske vakuumske sušare i optimizovan proces sušenja višanja i borovnica. U cilju optimizacije procesa sušenja ispitan je uticaj nezavisno promenljivih procesa, temperature i pritiska, na parametre kvaliteta osušenog voća (aktivnost vode, sadržaj ukupnih fenola, ukupnih monomernih antocijana i vitamina C, antioksidativnu aktivnost, promenu boje, teksturu i sposobnost rehidratacije). Proces sušenja optimizovan je korišćenjem metode odzivnih površina (engl. Response Surface Methodology, RSM). Rezultati istraživanja pokazuju da tehnika sušenja voća u vakuumu daje odlične rezultate u pogledu očuvanja visokovrednih komponenata voća i ima perspektivu za širu primenu u zanatskim i poluindustrijskim postrojenjima., Research in the framework of the thesis focuses on the development of fruit vacuum-drying process. Laboratory vacuum dryer prototype was constructed. Cherries and blueberries vacuum drying process was optimized. In order to optimize the drying process, the influence of independent variables of the process (temperature and pressure) on the quality parameters of dried fruit (water activity, total phenol content, total monomeric anthocyanins and vitamin C, antioxidant activity, colour change, texture, and rehydration capability) was investigated. The drying process was optimized using Response Surface Methodology (RSM). There is the possibility of application of the results in plants at semi-industrial and industrial level.

U ovom radu je obrađen postupak spontane fermentacije tradicionalnog proizvoda, fermentisanog kupusa u glavicama. U prvom delu urađena je karakterizacija domaće tradicionalne populacije Futoški u odnosu na uvozni hibrid Bravo. Na osnovu PCA analize i analize standardnih ocena SS fizičkih, hemijskih i senzorskih paramentara odabrani su uzorci povoljni za proces fermentacije. Proces fermentacje je obavljen na temperaturama 16-18oC, 18-20oC i 20-20oC, i sa razliĉitim koncentracijama soli od 1, 1,5 i 2 %. Analizirani su fizički, hemijski, mikrobiološki parametri i senzorske osobine kupusa tokom fermentacije. Metodom odzivne površine sa analizom varijanse (ANOVA) modela odziva za svaki od analiziranih karakteristika i objašnjeno je koji od parametara procesa temperatura, koncentracija soli i vreme trajanja procesa ima statistiĉki značajan uticaj na formiranje matematiĉkih modela odziva, prikazanih u obliku polinoma drugog reda (SOP). Zaključeno je da Futoški kupus postiţe brţe završnu taĉku fermentacije u odnosu na hibrid Bravo. Drugi korišćeni tehnološki postupak u ovom radu je osmotska dehidratacija. Kupus je dehidriran u tri osmotska rastvora (vodeni rastvor natrijum hlorida i saharoze, kombinacija vodenog rastvora natrijum hlorida i saharoze i melase i melasa šećerne repe) različitih koncentracija, na tri temperature (20°C, 35°C i 50°C) i pri tri vremena trajanja procesa (1, 3 i 5h). Mereni i računati odzivi procesa osmotske dehidratacije bili su: sadržaj suve materije, gubitak vode, prirast suve materije i indeks efiksanosti procesa. Rezultati ispitivanja pokazuju da povećanje tehnoloških parametara temperature i vremena procesa, kao i koncentracije osmotskih rastvora dovode do intenziviranja prenosa mase u procesu i povećanja vrednosti odzivnih parametara procesa. Takođe, zaključeno je da tokom osmotske dehidratacije u melasi šećerne repe dolazi do obogaćivanja kupusa nutritivnim komponentama, naročito kalijumom. Treći segment ovog rada je analiza održivosti osmots, This paper describes the process of spontaneous fermentation of traditional product, fermented whole cabbage. In the first part characterization of the local traditional type Futoški cabbage in relation to imported hybrid Bravo was done. Based on the PCA analysis and analysis of the standard score SS physical, chemical and sensory parameters favorable samples for the process of fermentation were selected. The process of fermentation was carried out at three temperatures: 16-18oC, 18-20oC and 20-20oC, and with various concentrations of salt: 1, 1.5 and 2%. The physical, chemical and microbiological parameters, as well as sensory properties of cabbage during fermentation were analyzed. Response surface method with analysis of variance (ANOVA) model response for each of the analyzed characteristics was used and it was explained which of the process parameters (temperature, salt concentration and the duration of the process) had a statistically significant effect on the formation of mathematical models of response, presented in the form of a second order polynomial (SOP). It was concluded that Futoški cabbage faster achieved end point of fermentation as compared to a hybrid Bravo. Another technological method used in this investigation was the osmotic dehydration. Cabbage was dehydrated with three osmotic solutions (an aqueous solution of sodium chloride and sucrose; the combination of an aqueous solution of sodium chloride and sucrose with molasses; sugar beet molasses) of different concentrations, at three temperatures (20°C, 35°C and 50°C) and at three times of the process duration (1, 3, and 5h). The measured and calculated responses of osmotic dehydration process were: dry matter content, water loss, solid gain and the index of efficiency of the process. Test results shown that increase of the technological parameters of temperature and time of process, as well as the concentration of osmotic solutions lead to the intensification of mass transfer in the process and

Pepper is an important vegetable widely used for human nutrition and industrial processing. It is used dried or fresh in various pharmacological preparations and as a source of biologically active compounds, such as flavonoids, phenols, carotenoids, capsaicinoids and vitamins. In this paper, the morphological characteristics of the fruit and chemical characteristics of the inedible parts of eight varieties of peppers were studied. To our knowledge, chemical analyses of inedible parts in these varieties, especially of seminal placenta, were not performed. During the processing of the peppers, seeds and seed lodges are separated from a pericarp and dismissed as redundant, and this excludes the precious substances in the human diet. Varietal specificity of the observed parameters was expressed. The seeds of Una variety, and other varieties with 15% oil, could be used to extract edible oil. Seed lodges of the varieties Plamena, Amphora and SM 1 can be used as a food additive rich in cellulose. High concentration of phenolic compounds was found in hot varieties, SM 1 and Plamena, followed by sweet pepper Una. These findings suggest the use of inedible parts of Plamena, Amphora, Una and SM 1 in production of food supplements in order to enrich the human nutrition with these substances. The Vranjska variety had the lowest content of dry matter, cellulose and calcium - pectate, which diminishes its importance in human nutrition. Measurement of fresh mass of fruit parts was performed to illustrate participation of inedible parts in the total fruit mass.

This study investigates variability of tomato genotypes based on morphological and biochemical fruit traits. Experimental material is a part of tomato genetic collection from Institute of Filed and Vegetable Crops in Novi Sad, Serbia. Genotypes were analyzed for fruit mass, locule number, index of fruit shape, fruit colour, dry matter content, total sugars, total acidity, lycopene and vitamin C. Minimum, maximum and average values and main indicators of variability (CV and σ) were calculated. Principal component analysis was performed to determinate variability source structure. Four principal components, which contribute 93.75% of the total variability, were selected for analysis. The first principal component is defined by vitamin C, locule number and index of fruit shape. The second component is determined by dry matter content, and total acidity, the third by lycopene, fruit mass and fruit colour. Total sugars had the greatest part in the fourth component., Cilj istraživanja je bio da se ispita genetička varijabilnost genotipova paradajza na osnovu morfoloških i biohemijskih osobina ploda. Eksperimentalni materijal predstavlja deo genetske kolekcije paradajza Instituta za ratarstvo i povrtarstvo u Novom Sadu. Ispitivane su sledeće osobine ploda: masa, broj komora, indeks oblika, boja, sadržaj suve materije, ukupni šećeri, ukupna kiselost, sadržaj likopena i vitamina C. Izračunate su minimalne, maksimalne i prosečne vrednosti kao i osnovni pokazatelji varijabilnosti (CV i σ). Struktura izvora varijabilnosti utvrđena je primenom metode glavnih komponenata. Četiri glavne komponente, kojima je objašnjeno 93,75% ukupne varijabilnosti, odabrano je za dalju analizu. Najveći udeo u prvoj glavnoj komponenti imali su vitamin C, broj komora i indeks oblika ploda. Druga komponenta je objašnjena sadržajem suve materije i ukupnih kiselina, a treća sadržajem likopena, bojom i masom ploda. Ukupni šećeri imali su najveći udeo u četvrtoj glavnoj komponenti.

In the present study the effects of individual and combined essential oils (EOs) extracted from onion (Allium cepa L.) bulb and garlic (Allium sativum L.) clove on the growth of Aspergillus versicolor and sterigmatocystin (STC) production were investigated. The EOs obtained by hydrodistillation were analyzed by GC/MS. Twenty one compounds were identified in onion EO. The major components were: dimethyl-trisulfide (16.64%), methyl-propyl-trisulfide (14.21%), dietil-1,2,4-tritiolan (3R, 5S-, 3S, 5S- and 3R, 5R-isomers) (13.71%), methyl-(1-propenyl)-disulfide (13.14%), and methyl-(1-propenyl)-trisulfide (13.02%). The major components of garlic EO were diallyl-trisulfide (33.55%), and diallyl-disulfide (28.05%). The mycelial growth and the STC production were recorded after 7, 14, and 21 d of the A. versicolor growth in Yeast extract sucrose (YES) broth containing different EOs concentrations. Compared to the garlic EO, the onion EO showed a stronger inhibitory effect on the A. versicolor mycelial growth and STC production. After a 21-d incubation of fungi 0.05 and 0.11 mu g/mL of onion EO and 0.11 mu g/mL of garlic EO completely inhibited the A. versicolor mycelial growth and mycotoxins biosynthesis. The combination of EOs of onion (75%) and garlic (25%) had a synergistic effect on growth inhibition of A. versicolor and STC production.

Phytic acid (inositol hexakisphosphate) is the principal storage form of phosphorus in many plant tissues. Phosphorus in this form is not available to non-ruminants, due to lack in the enzyme phytase that separates phosphorus from phytate molecules. Phytic acid is a strong chelator of important minerals such as calcium, magnesium, iron, and zinc, and can therefore contribute to mineral deficiencies in people whose diet rely on these foods as basic mineral intake. Phytic acid may be considered also as a phytonutrient, providing an antioxidant effect. Its content in plants is influenced by genotype, environmental, edaphic and agro-climatic factors, but also by species characteristics. Cereals and legumes are rich in phytic acid. The aim of this research was to examine the phytic acid content in seeds of diverse genotypes of common bean (Phaseolus vulgaris L.), runner bean (Phaseolus coccineus L.) and faba bean (Vicia faba L.), and to compare Serbian landraces and cultivars with widely distributed foreign cultivars. Faba beans had lower phytic acid content (mean 6.969 mg/g) in comparison to Phaseolus sp. (mean 8.095 mg/g). The lowest content was found in landrace from Temska (KVF-6-NS), 2.106 mg/g, and the highest in cultivar Panonski Gradigtanac (10.47 mg/g) and Sarajevski zeleni (10.310 mg/g). According to phytic acid content, faba beans are grouped into two groups on one side of the dendrogram. Hierarchical cluster method of the multivariate analysis grouped dry beans genotypes into two larger and one small group (with only two members).

In this study, 14 newly synthesized s-triazine derivatives were investigated by means of reversed-phase thin-layer chromatography (TLC) on C-18 stationary and two different mobile phases: acetonitrile-water and methanol-water. Quantitative structure-retention relationship (QSRR) was developed for a series of s-triazine compounds by the multiple linear regression (MLR) analysis. An MLR procedure was used to model the relation-ships between molecular descriptors and retention of s-triazine derivatives. Physico-chemical molecular descriptors were calculated from the optimized structures. Statistically significant and physically meaningful QSRRs were obtained.

Cilj istraživanja u ovom radu bilo je ispitivanje uticaja različitih vidova ekstrakcije (konvencionalna ekstrakcija organskim rastvaračem i superkritična ekstrakcija ugljendioksidom) na kvalitet oleorizina začinske paprike u pogledu kvalitativnog i kvantitativnog sadržaja bojenih materija, sastava masnih kiselina i antioksidativnih svojstava. Pošto u Vojvodini postoje značajni kapaciteti za proizvodnju i preradu začinske paprike, smatramo da će rezultati ovih ispitivanja dati uvid u kinetiku različitih tipova ekstrakcije i pružiti informacije o uslovima potrebnim za dobijanje proizvoda vrhunskog kvaliteta., The aim of the work was to investigate the influence of different extraction methods (conventional extraction using organic solvent and supercritical carbon-dioxide extraction) to qualitative and quantitative pigment content, fatty acid content and antioxidant properties of oleoresins. As there have been significant production and processing capacities of spice pepper in Vojvodina, the results of these investigations will give a closer insight into the kinetics of different types of extraction and conditions for obtaining the high quality product.

Green pea (Pisum sativum L.) has a long tradition in Serbia as a processing crop. Short growing season, relatively simple production, pleasant taste and high nutritional value stimulate both production and consumption of peas. The objective of this paper is to present the main characteristics of two pea varieties, domestic cultivar Tamis and imported cultivar Jof and the influence of prolonged time between harvest and processing on the changes of main characteristics. Both cultivars have grains of very high quality that can be used for industrial processing as well as for garden growing (the green market). In the present paper the results of one-year study are shown: cultivar characteristics, growing season length, and physicochemical (tenderometer value (TM), dry matter, alcohol insoluble solids (AIS), sugar and starch) measurements for texture determination. According to the results, the optimal way of processing for each variety was recommended.

Dietary fibers are one of the main nutritive components, along with proteins, fats and oils, carbohydrates, minerals and vitamins. Also, they are one of the basic parameters of dry beans technological quality and nutritive value. Physical characteristics and the main chemical composition of sixteen dry bean varieties (Phaseolus vulgaris) had been examined in this study. Using statistical analyses, correlation between certain parameters of chemical composition was established., Dijetetska vlakna se smatraju osnovnim hranljivim komponentama, zajedno sa proteinima, mastima, ugljenim hidratima, mineralima i vitaminima. Jedan od osnovnih parametara tehnološkog kvaliteta i nutritivne vrednosti pasulja je i sadržaj dijetetskih vlakana. U radu su ispitane fizičke karakteristike i sadržaj osnovnih komponenti hemijskog sastava šesnaest sorti pasulja selekcije Naučnog instituta za ratarstvo i povrtarstvo, sa posebnim osvrtom na sadržaj dijetetskih vlakana. Statističkom analizom utvrđena je korelacija između pojedinih parametara hemijskog sastava.