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Wheat breeding efforts, which have been focused narrowly on crop yield increases, have caused a reduction in genetic diversity. Namely, old wheat landraces have been unfairly neglected and reduced to small quantities in gene banks and, at lesser extent, in farm private collections for a long time. However, the local landraces and the traditional old varieties of wheat have gained new attention, presumably owing to the increased public awareness of the need to preserve genetic diversity and the increased consumers’ demand for genuine and traditional foods. The aim of this study was to evaluate the rheological properties of wholegrain flour from three different wheat species (7riticum aestivum subsp. aestivum, black grain bread wheat variety; Triticum turgidum subsp. durum, durum wheat; and Triticum aestivum subsp. spelta, spelt wheat) and to test their suitability to produce spontaneously fermented sourdough as an adequate leavening agent in wheat bread production. Spontaneous fermentation of flours was carried out for 5 days with back-slopping every 24 h (dough yield of 200) at 25°C. After achieving mature sourdough, the bread was prepared by replacing refined wheat flour at a 20% level with sourdough samples. Bread with the addition of sourdough made of modern wheat varicties and bakery yeast-fermented bread were used as controls. The technological properties of the wholegrain flours estimated by means of Mixolab indicated rather good protein quality and the ability to form doughs with good stability in all tested samples. The black grain wheat variety showed significantly longer dough development times and higher mixing and dough stability, while the GlutoPeak parameters obtained for this variety were comparable to those of modern wheat. The addition of sourdough from old wheat landraces resulted in breads of similar specific volume and texture. Regarding the sensory evaluation, the most prominent differences were obtained for the textural, odour, and flavour prop

Wheat is one of the most important staple crops in Serbia and plays an important role in food security and nutrition. Phenolic compounds are dominant antioxidants in whole grains and are essential quality traits in future breeding programs as they are known for their beneficial cffects on health. With the aim of analyzing local wheat diversity in terms of phenolic compounds, 33 local landraces and old locally adapted varieties and 3 modern wheat varieties were grown in 2021/2022. So, the objective of this work was to optimize the extraction of phenolic compounds and analyze them by HPLC/DAD method and compare old with modern cultivars. As it is known that cereal grains contain different phenolic compounds, mainly phenolic acids in bound form, the extraction of phenolic compounds was done from wholemeal flour samples after hydrolysis. Alkaline hydrolysis conducted at 25°C for 12 h using a 2 M NaOH solution in water demonstrated greater efficiency compared to employing solutions of up to 10 M KOH in methanol under the same temperature and duration. HPLCDAD analysis revealed that ferulic acid presents the major phenolic compound both in old and modern wheat samples ranging between 14 and 149 mg/kg in old and 51 and 61 mg/kg in modern varieties. Apart from ferulic acid, vanillic acid (3.1-11.5 mg/kg), syringic acid (1.4-5.5 mg/kg) and p-coumaric acid (1-6.9 mg/kg) were identified and quantified in old, but not in new varieties. Our results indicate that the genetic potential of old varieties in terms of polyphenolic compounds is not fully utilized because the content of ferulic acid in whole grains in some samples is almost three times higher than in modern varieties that do not differ significantly among themselves.

Content of total phenolics and antioxidative potential were determined in 33 local landraces and old locally adapted varieties grown in Serbia in 2021/2022, among them 3 varieties are modern. Wholemeal flour was analyzed. Total phenolics were determined according to spectrophotometric assay. Antioxidative potential was measured as DPPH radical scavenging activity and the results expressed as ICso values. The lower the ICso value, the more potent is the extract at scavenging DPPH and this implies a higher antioxidant activity. Total phenolics in 18 old locally adapted varieties and 12 local landraces were in the range of 351-963 pg GAE/g of flour, while average value of total phenolics in 3 modern varieties was 390 + 7.3 pg GAE/g of flour and was lower than in majority of all local landraces and varieties. Only one third of 30 old local varieties and landraces showed lower ICso values (150-230 mg/mL) than modern varieties (232-280 mg/mL). Average ICso value for 30 tested wheat samples was 286 = 104 mg/mL. Correlation of -0.616 was obtained for total phenolic content and scavenging activity expressed as ICso. Yield and thousand kernel weights for old local varieties and landraces were 5.5-8.1 t/ha and 270-480 g, respectively. Measurements significant in assessing the yield and quality of a wheat such as thousand kernel weight in correlation with the antioxidative potential can be an important consideration in selecting and improving crop varieties, according to the literature data, however this parameter was not measured in this study.

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 6 h of fermentation, sourdough was characterized for lactic acid bacteria and yeasts counts, pH, total titratable acidity (TTA), proteolytic activity, rheological and electrophoretic profiles. The effects of 25 and 50 g/100g sourdough addition on physico-chemical and sensory properties of refined wheat flour bread were also investigated. Although in all sourdoughs a pH drop, increase in proteolytic activity, gliadin and glutenin degradation with fermentation were recorded, due to different flour composition and microbial activity, tested sourdoughs significantly differed in rheological properties and breadmaking quality. Wheat sourdough being characterized by the highest acidification, increase in proteolytic activity, and the most extensive hydrolysis of gliadins, resulted in bread with the lowest specific volume and hardest crumb texture. Emmer sourdough, having the highest TTA, ash and wet gluten content, exhibited the highest extensibility, the least pronounced changes in proteolytic activity and the electrophoretic pattern which produced bread with the highest volume and softest texture. In general, ancient wheat varieties have shown great potential in sourdough breadmaking in comparison to modern wheat.

The purpose of this study was to investigate the antibacterial activity of raw donkey milk toward the clinical isolate of Klebsiella pneumoniae at 9, 15 and 38 °C as well as to clarify the role of lysozyme, lactoferrin and calcium content in the antibacterial activity of donkey’s milk. The effects of contamination level and incubation period on this antibacterial activity were also examined. Antibacterial assays were performed by determing the bacterial count in intentionally contaminated (102, 103, 104 cfu/mL) donkey milk samples during 8 and 96 hours. Lab-on-a-chip electrophoresis and atomic absorption spectrometry were used for the determination of lysozyme, lactoferrin and calcium contents in donkey milk, respectively. The donkey milk samples showed varying degrees of antibacterial activity against the tested strain K. pneumoniae. The antibacterial synergism of lysozyme and lactoferrin was proven for this clinical strain as the samples with higher lactoferrin amount showed a stronger antibacterial activity. The correlation between calcium content and antibacterial activity of donkey milk samples was not established. Donkey milk showed stronger antibacterial potential at 15 °C compared to 9 °C, but this was limited by a higher growth rate of K. pneumoniae at 15 °C. The higher level of contamination resulted in a faster consumption of the antibacterial capacity of donkey milk. The artificial neural network model for prediction of K. pneumoniae count gave acurate fit to experimental data, showing a reasonably good (overall r2 for donkey milk was 0.986, with training error 4.67∙10-4, while r2 for nutrient broth was 0.982 and training error was 0.002)., Svrha ovog istraživanja bila je utvrditi antibakterijsko djelovanje sirovog mlijeka magarice prema kliničkom izolatu Klebsiella pneumoniae pri 9, 15 i 38 °C, te razjasniti ulogu lizozima, laktoferina i kalcija u antibakterijskom djelovanju mlijeka magarice. Također su ispitani učinci razine kontaminacije i razdoblja inkubacije na navedenu antibakterijsku aktivnost. Antibakterijski testovi provedeni su određivanjem broja bakterija u ciljano kontaminiranim (102, 103, 104 cfu/ mL) uzorcima mlijeka magarice tijekom 8 i 96 sati. Lab-on-a-chip elektroforeza i atomska apsorpcijska spektrometrija korištene su za određivanje sadržaja lizozima, laktoferina i kalcija u mlijeku magarice. U ispitivanim uzorcima mlijeka magarice utvrđeni su različiti stupnjevi antibakterijske aktivnosti prema ispitivanom soju K. pneumoniae. Za ovaj klinički soj dokazan je antibakterijski sinergizam lizozima i laktoferina, jer su uzorci s većom količinom laktoferina pokazali jače antibakterijsko djelovanje. Korelacija između sadržaja kalcija i antibakterijske aktivnosti uzoraka mlijeka magarice nije utvrđena. Mlijeko magarice pokazalo je jači antibakterijski potencijal na 15 °C u usporedbi s antibakterijskim potencijalom na 9 °C, ali je on bio ograničen većom stopom rasta K. pneumoniae na 15 °C. Viša razina kontaminacije uzrokovala je bržu potrošnju antibakterijskog kapaciteta mlijeka magarice. Model umjetne neuronske mreže za predviđanje broja K. pneumoniae dobro se slagao s eksperimentalnim podacima (ukupni r2 za mlijeko magarice bio je 0,986, s pogreškom učenja od 4,67 10-4, dok je r2 za hranjivi medij bio 0,982, a pogreška učenja bila je 0,002).

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 properties, ultrastructure and baking quality. Modern wheat sourdough bread and bakery yeast fermented bread were used as controls. Sourdoughs produced from modern and ancient wheats exerted different effects on dough viscoelastic properties, bread specific volume, texture, firming rate, colour and sensory properties, while there was no influence on bread water activity. Both khorasan sourdough, being characterised with the highest dough strength and dense gluten protein matrix, and emmer sourdough, with loose and thin gluten strands of low strength, yielded breads characterised by low specific volume and hard crumb texture. Spelt and modern wheat sourdough were characterised by foam-like dough structures with entrapped gas cells leading to breads of similar specific volume and texture. Although the yeast-fermented wheat flour exerted a higher specific volume and the lowest firmness, the sourdough wheat flour bread had a lower firming rate. A comparison of sourdough bread prepared with modern and ancient wheats revealed that breads based on ancient varieties possess a less noticeable sour taste, odour and flavour, thus contributing to more sensory-appealing sourdough bread.

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. The commercially available gluten-free products are characterised as products of inferior nutritional quality, particularly in terms of protein and dietary fibre content and with high glycaemic index. On the other hand, from a sensory point of view, gluten-free products usually have inappropriate textural and mechanical properties, poor mouthfeel and flavour. This is a consequence of the limiting choice of raw materials that mainly possess large amount of carbohydrate components. Experimental approach. Chickpea flour and two types of pumpkin seed press cake flour (virgin and cold pressed), at two substitution mass fractions (20 and 35%), were blended to produce gluten-free crackers without the presence of conventional gluten-free starch-rich ingredients. This study aims to investigate the effect of these non-conventional flours on nutritional and physicochemical properties, sensory acceptability, antioxidant activity and glycaemic index of crackers. Results and conclusions. All produced crackers can bear nutritional claims ’high fibre’, ’source of protein’ and ’source of minerals’. Replacing chickpea flour with pumpkin seed press cake flour increased protein and total phenolic content and enhanced antioxidant activity. The selected combination of raw materials allows the production of gluten-free crackers with a moderate glycaemic index. Besides nutrient content, the addition of cold-pressed flour increased overall sensory acceptability, noticeably improving taste and flavour scores compared to the control and crackers with virgin pumpkin seed flour. Novelty and scientific contribution. To the best of our knowledge, there is no study investigating the use of chickpea and pumpkin seed press cake flour blend without using conventional gluten-free flour, Pozadina istraživanja. Usprkos rastućoj potražnji za bezglutenskim proizvodima i širokoj paleti ovih proizvoda dostupnih na tržištu, i dalje postoje određeni nedostaci u njihovoj nutritivnoj i senzorskoj kakvoći. Komercijalno dostupni bezglutenski proizvodi okarakterizirani su kao proizvodi slabije nutritivne vrijednosti, naročito u pogledu sadržaja proteina i dijetetskih vlakana te visokog glikemijskog indeksa. S druge strane, s gledišta senzorske kakvoće, ovi proizvodi obično nemaju odgovarajuća teksturna i mehanička svojstva te zadovoljavajući okus i aromu, što je posljedica ograničenog izbora sirovina, u kojima prevladava ugljikohidratna komponenta. Eksperimentalni pristup. Brašno slanutka pomiješano je s brašnom uljne pogače tikve golice preostale nakon proizvodnje djevičanskog ili hladno prešanog ulja u dva udjela (20 i 35 %) i upotrijebljeno kao sirovina za proizvodnju bezglutenskih krekera bez uobičajenih bezglutenskih sastojaka bogatih škrobom. Svrha je istraživanja bila utvrditi utjecaj ovih nekonvencionalnih vrsta brašna na nutritivna i fizikalno-kemijska svojstva, senzorsku prihvatljivost, antioksidacijsku aktivnost i glikemijski indeks krekera. Rezultati i zaključci. Proizvedeni bezglutenski krekeri mogu biti označeni nutritivnim deklaracijama kao što su 'bogati vlaknima', 'izvor proteina' i 'izvor minerala'. Zamjenom dijela brašna slanutka brašnom uljne pogače tikve golice preostale nakon proizvodnje djevičanskog i hladno prešanog ulja povećao se udjel proteina i ukupnih fenola te poboljšala antioksidacijska aktivnost krekera. Odabrana kombinacija sirovina omogućila je proizvodnju bezglutenskih krekera umjerenog glikemijskog indeksa. Osim što je poboljšalo nutritivna svojstva, brašno pogače preostale nakon proizvodnje hladno prešanog ulja tikve golice povećalo je ukupnu senzorsku prihvatljivost krekera, znatno poboljšavajući okus i aromu u usporedbi s kontrolnim uzorkom i krekerima s dodatkom brašna pogače preostale nakon proizvodnje djevičanskog ulja.

The purpose of this study was to investigate the antibacterial activity of raw donkey milk toward the clinical isolate of Klebsiella pneumoniae at 9, 15 and 38 °C as well as to clarify the role of lysozyme, lactoferrin and calcium content in the antibacterial activity of donkey’s milk. The effects of contamination level and incubation period on this antibacterial activity were also examined. Antibacterial assays were performed by determing the bacterial count in intentionally contaminated (102, 103, 104 cfu/mL) donkey milk samples during 8 and 96 hours. Lab-on-a-chip electrophoresis and atomic absorption spectrometry were used for the determination of lysozyme, lactoferrin and calcium contents in donkey milk, respectively. The donkey milk samples showed varying degrees of antibacterial activity against the tested strain K. pneumoniae. The antibacterial synergism of lysozyme and lactoferrin was proven for this clinical strain as the samples with higher lactoferrin amount showed a stronger antibacterial activity. The correlation between calcium content and antibacterial activity of donkey milk samples was not established. Donkey milk showed stronger antibacterial potential at 15 °C compared to 9 °C, but this was limited by a higher growth rate of K. pneumoniae at 15 °C. The higher level of contamination resulted in a faster consumption of the antibacterial capacity of donkey milk. The artificial neural network model for prediction of K. pneumoniae count gave acurate fit to experimental data, showing a reasonably good (overall r2 for donkey milk was 0.986, with training error 4.67∙10-4, while r2 for nutrient broth was 0.982 and training error was 0.002)., Svrha ovog istraživanja bila je utvrditi antibakterijsko djelovanje sirovog mlijeka magarice prema kliničkom izolatu Klebsiella pneumoniae pri 9, 15 i 38 °C, te razjasniti ulogu lizozima, laktoferina i kalcija u antibakterijskom djelovanju mlijeka magarice. Također su ispitani učinci razine kontaminacije i razdoblja inkubacije na navedenu antibakterijsku aktivnost. Antibakterijski testovi provedeni su određivanjem broja bakterija u ciljano kontaminiranim (102, 103, 104 cfu/ mL) uzorcima mlijeka magarice tijekom 8 i 96 sati. Lab-on-a-chip elektroforeza i atomska apsorpcijska spektrometrija korištene su za određivanje sadržaja lizozima, laktoferina i kalcija u mlijeku magarice. U ispitivanim uzorcima mlijeka magarice utvrđeni su različiti stupnjevi antibakterijske aktivnosti prema ispitivanom soju K. pneumoniae. Za ovaj klinički soj dokazan je antibakterijski sinergizam lizozima i laktoferina, jer su uzorci s većom količinom laktoferina pokazali jače antibakterijsko djelovanje. Korelacija između sadržaja kalcija i antibakterijske aktivnosti uzoraka mlijeka magarice nije utvrđena. Mlijeko magarice pokazalo je jači antibakterijski potencijal na 15 °C u usporedbi s antibakterijskim potencijalom na 9 °C, ali je on bio ograničen većom stopom rasta K. pneumoniae na 15 °C. Viša razina kontaminacije uzrokovala je bržu potrošnju antibakterijskog kapaciteta mlijeka magarice. Model umjetne neuronske mreže za predviđanje broja K. pneumoniae dobro se slagao s eksperimentalnim podacima (ukupni r2 za mlijeko magarice bio je 0,986, s pogreškom učenja od 4,67 10-4, dok je r2 za hranjivi medij bio 0,982, a pogreška učenja bila je 0,002).

Protein profile, in vitro gastrointestinal digestion and antioxidant potential of two fresh cheese samples obtained by kombucha inoculum and traditional starter culture have been investigated in this study. There is a significant difference in protein profile and bioactive potential between fresh cheese samples. Kombucha fresh cheese contains higher proportion of protein, predominantly the casein fractions (α-casein and β-casein) compared to fresh cheese obtained by traditional culture. After gastrointestinal digestion (with pepsin and pancreatin), significantly higher amount of soluble protein and higher degree of hydrolyses were measured in kombucha fresh cheese sample than sample obtained by traditional culture. During gastrointestinal digestion, for fresh cheese with traditional starter both fractions of casein are degraded more rapidly by pepsin than in kombucha fresh cheese. The hydrolysates of cheese obtained by kombucha inoculum showed higher phenolic content and higher antiradical scavenging abilities than hydrolysates of fresh cheese produced with traditional starter. These results suggest that kombucha inoculum contributes to improvement of product’s bioactive potential., U ovom radu ispitani su proteinski profil, in vitro gastrointestinalna digestija i antioksidativni potencijal dva uzorka svježeg sira dobivenog korištenjem kombucha inokuluma i tradicionalne starter kulture. Utvrđena je značajna razlika u proteinskom profilu i biološkom potencijalu između uzoraka svježeg sira. Kombucha svježi sir sadržava veći udio proteina, pretežno frakcija kazeina (α-kazein i β-kazein) u odnosu na svježi sir koji je dobiven tradicionalnom starter kulturom. Tijekom gastrointestinalne digestije, frakcije kazeina brže se razgrađuju pepsinom u uzorku svježeg sira s tradicionalnim starter kulturom nego u kombucha svježem siru. Nakon gastrointestinalne digestije (s pepsinom i pankreatinom), u uzorku kombucha svježeg sira utvrđena je znatno veća količina topljivih proteinskih frakcija i viši stupanj hidrolize u odnosu na uzorak dobiven tradicionalnom starter kulturom. Hidrolizati sira dobiveni inokulumom kombuche sadržavali su veće koncentracije fenola i imali veću sposobnost uklanjanja antiradikala od hidrolizata svježeg sira proizvedenog s tradicionalnom starter kulturom. Rezultati pokazuju da primjena inokuluma kombuche doprinosi poboljšanju biološkog potencijala svježeg sira.

Triticale is a hybrid cereal developed by crossing of wheat and rye. It is characterized by higher environmental tolerance than wheat and increased content of lysine, amino acid which is deficient in most cereals. The application of triticale flour in bakery and confectionary industry is limited by high stickiness of dough and low gluten strength. Refined and wholegrain flour prepared from hexaploid triticale cultivar ‘Odisej’ were used for the production of cookies in this study. The cookies were prepared according to the standard method of American Association of Cereal Chemists for the evaluation of baking quality of cookie flour – micro wire-cut formulation. Dimensions, colour, hardness and sensory properties of triticale cookies were compared to the cookies prepared from refined and wholegrain wheat and rye flours.

The main objective of this study was to investigate and compare the effects of fertilizer types on the counts of soil microorganisms, the mineral leaf composition, and productivity of three strawberry cultivars in the period 2012-2013. Two types of fertilizers were applied-mineral and microbiological. Significantly higher number of Azotobacter, ammonifiers, oligonitrophils, and total microbial count were observed under biofertilizers treatment. Significantly higher counts of fungi and actinomycetes were obtained under mineral fertilizer treatment, compared to other fertilizer treatments. The use of mineral fertilizer led to the most favorable balance of macronutrients and micronutrients in the leaf. In 2012, the generative potential and yield increased after mineral fertilization, whereas in 2013 these parameters were positively affected by mineral fertilizer and Biofertilizer 1. Given the obtained results, in order to improve technology of strawberry production, a partial substitution of mineral fertilizers by microbiological ones can be recommended.

Triticale, a hybrid cereal developed by crossing of wheat and rye, has certain advantages over wheat, such as higher environmental tolerance and higher content of dietary fiber. The application of triticale flour in food industry is limited by poor rheological properties of dough and low gluten strength. Potential application of hexaploid triticale cultivar 'Odisej' for the production of cookies was assessed in this study. Additionally, the values of basic grain quality parameters for Odisej were determined, such as hectoliter weight, thousand kernel weight, grain size, protein and wet gluten content, gluten index and falling number. Cookies were prepared from refined and wholegrain triticale flour and their physical properties (dimensions, color, hardness) and sensory properties were compared to the cookies prepared from refined and wholegrain wheat and rye flour. Cookies manufactured from refined triticale flour had high spread ratio (diameter/high) value, similar to that of cookies prepared from refined wheat flour. Total sensory score of cookies manufactured from refined triticale flour was the highest among all samples, indicating that it can be successfully used in cookies production.The quality of wholegrain triticale cookies could be improved by the use of milling technique adequate for the production of wholegrain flour., Tritikale, hibridna žitarica dobijena ukrštanjem pšenice i raži, ima određene prednosti u odnosu na pšenicu, kao što su veća otpornost prema uslovima sredine i veći sadržaj prehrambenih vlakana. Primena brašna tritikalea u prehrambenoj industriji ograničena je lošim reološkim svojstvima testa i slabim glutenom. U ovoj studiji istražena je potencijalna primena heksaploidne sorte tritikalea "Odisej" u proizvodnji čajnog peciva. Pored toga, utvrđene su vrednosti osnovnih pokazatelja kvaliteta zrna (hektolitarska masa, masa 1000 zrna, veličina zrna, sadržaj proteina i vlažnog glutena, gluten indeks i broj padanja) za sortu "Odisej". Čajna peciva su pripremljena od belog i integralnog brašna tritikalea, a njihova fizička svojstva (dimenzije, boja, tvrdoća) i senzorska svojstva upoređena su sa čajnim pecivima pripremljenim od belog i integralnog pšeničnog i raženog brašna. Čajna peciva proizvedena od belog brašna tritikalea imala su vrednost odnosa širenja (prečnik/visina) sličnu vrednosti dobijenoj za čajno pecivo od belog pšeničnog brašna. Zbirna ocena senzorskog kvaliteta čajnog peciva proizvedenog od belog brašna tritikalea bila je najveća među svim uzorcima, što ukazuje da se belo brašno tritikalea može uspešno koristiti u proizvodnji čajnog peciva. Kvalitet čajnog peciva od integralnog brašna tritikalea mogao bi da se poboljša primenom tehnike mlevenja koja je adekvatna za proizvodnju integralnog brašna.

Millet (Panicum miliaceum L.) flour represents potential raw material for the production of gluten-free products. Since bread of satisfactory quality cannot be produced using pure millet flour, various structuring agents are used to improve its textural properties, such as different hydrocolloids, starches and proteins. Proteins from different sources have been chosen for this study because they are not considered as additives (do not possess E-number). Additionally, they improve nutritional profile of millet bread since millet flour has low protein content. Four types of proteins were used for the production of millet bread: pea protein concentrate, rice protein concentrate, pumpkin oil cake protein isolate and whey protein concentrate. Bread formulation consisted of millet flour, sugar, yeast, salt and water (110 % of hydration on the millet flour basis). Proteins were used to substitute 10 % of millet flour in bread formulation. Dough prepared without addition of yeast was used for the determination of rheological properties to avoid their change during fermentation. Small deformation dynamic oscillatory measurements of doughs were performed using a Haake MARS rheometer (Thermo Scientific, Karlsruhe, Germany) at temperature of 25 °C, equipped with a parallel plate geometry PP60 (60 mm diameter and 1 mm gap). Dough was left to rest 300 s before measurement. Frequency sweep (mechanical spectrum) was recorded over the range of 0.1 - 10 Hz at 0.1 Pa stress, which was within the linear viscoelastic region as previously determined by stress sweep test., Proseno (Panicum miliaceum L.) brašno predstavlja potencijalnu sirovinu za proizvodnju bezglutenskih proizvoda. Pošto je nemoguće proizvesti hleb zadovoljavajućeg kvaliteta od čistog prosenog brašna, koriste se različiti agensi za poboljšanje njegovih teksturnih svojstava, kao što su različiti hidrokoloidi, skrobovi i proteini. Proteini iz različitih izvora odabrani su za ovu studiju zato što se ne smatraju aditivima (nemaju E-broj). Pored toga, proteini poboljšavaju nutritivni profil prosenog hleba jer proseno brašno ima nizak sadržaj proteina. Četiri vrste proteina korišćene su u proizvodnji prosenog hleba: koncentrat proteina graška, koncentrat proteina pirinča, izolat proteina uljane pogače bundeve i koncentrat proteina surutke. Formulacija hleba sastojala se od prosenog brašna, šećera, kvasca, soli i vode (110% hidratacije na bazu prosenog brašna). Proteini su korišćeni za supstituciju 10% prosenog brašna u formulaciji hleba. Testo pripremljeno bez dodatka kvasca korišćeno je za određivanje reoloških svojstava da bi se izbegle promene prilikom fermentacije. Dinamička oscilatorna merenja pri malim deformacijama izvedena su korišćenjem Haake MARS reometra (Thermo Scientific, Karlsruhe, Germany) na temperaturi od 25°C, uz upotrebu pribora tipa ploča-ploča PP60 (60 mm prečnik ploče i 1 mm zazor između ploča). Testo je ostavljeno da odmara 300 s pre merenja. Test pri promeni frekvencije (mehanički spektar) je snimljen u opsegu frekvencija od 0,1 do 10 Hz pri naponu smicanja od 0,1 Pa, za koji je prethodno utvrđeno u testu sa promenom napona de se nalazi unutar viskoelastičnog područja.

„Hendikepirano dete je ono koje u određenom vremenskom periodu nije u stanju da fizički ili mentalno potpuno učestvuje u normalnim aktivnostima svojih vršnjaka, uključujući one socijalne, rekreativne, edukativne i govorne prirode.“ Podela hendikepiranosti je na: mentalni, fizički i medicinski hendikep. Etiološki faktori hendikepiranosti se mogu podeliti na: prenatalne, perinatalne i postnatalne. U bubrežne bolesti spadaju razvojne anomalije, nasledne bolesti i stečena oboljenja, koja po svome toku mogu biti akutna ili hronična. Hronični bubrežni bolesnici se žale na umor, bol u lumbalnom predelu i glavobolju. Pregledom glave i vrata obolelih od bubrežnih bolesti, uočavaju se otoci lica i očnih kapaka kao posledica retencije tečnosti i poremećenog balansa elektrolita. Kod ovih pacijenata mogu se javiti smanjena gustativna osetljivost, suvoća usta i zadah iz usta. Meka tkiva usne duplje su bleda zbog smanjenog broja eritrocita, acidoze i zadržavanja štetnih produkata metabolizma. Uremija u toku razvitka zuba može izazvati taloženje krvnih pigmenata u dentin, dovesti do prebojenosti zuba. Oboleli od hroničnih bubrežnih bolesti mogu imati više karijesa kao posledicu unošenja visoko kaloričnih namirnica bogatih ugljenim hidratima. Pri stomatološkim intervencijama potrebno je obratiti pažnju na moguće produženo vreme krvarenja i povišeni krvni pritisak. Kod bubrežnih bolesnika je poremećeno izlučivanje medikamenata, te je kod određivanja doze antibiotika ili drugih medikamenata potrebno konsultovati ordinirajućeg lekara.

„Hendikepirano dete je ono koje u određenom vremenskom periodu nije u stanju da fizički ili mentalno potpuno učestvuje u normalnim aktivnostima svojih vršnjaka, uključujući one socijalne, rekreativne, edukativne i govorne prirode.“ Podela hendikepiranosti je na: mentalni, fizički i medicinski hendikep. Etiološki faktori hendikepiranosti se mogu podeliti na: prenatalne, perinatalne i postnatalne. U bubrežne bolesti spadaju razvojne anomalije, nasledne bolesti i stečena oboljenja, koja po svome toku mogu biti akutna ili hronična. Hronični bubrežni bolesnici se žale na umor, bol u lumbalnom predelu i glavobolju. Pregledom glave i vrata obolelih od bubrežnih bolesti, uočavaju se otoci lica i očnih kapaka kao posledica retencije tečnosti i poremećenog balansa elektrolita. Kod ovih pacijenata mogu se javiti smanjena gustativna osetljivost, suvoća usta i zadah iz usta. Meka tkiva usne duplje su bleda zbog smanjenog broja eritrocita, acidoze i zadržavanja štetnih produkata metabolizma. Uremija u toku razvitka zuba može izazvati taloženje krvnih pigmenata u dentin, dovesti do prebojenosti zuba. Oboleli od hroničnih bubrežnih bolesti mogu imati više karijesa kao posledicu unošenja visoko kaloričnih namirnica bogatih ugljenim hidratima. Pri stomatološkim intervencijama potrebno je obratiti pažnju na moguće produženo vreme krvarenja i povišeni krvni pritisak. Kod bubrežnih bolesnika je poremećeno izlučivanje medikamenata, te je kod određivanja doze antibiotika ili drugih medikamenata potrebno konsultovati ordinirajućeg lekara.

Intenzivan tehnolški i industrijski razvoj, iako doprinosi napretku civilizacije, ostavlja negativne posledice na čovekovu životnu i radnu sredinu. Pored zagađ enja vazduha, zemlji²ta i vode, razvoj industrijskih i saobraćajnih kapaciteta prouzrokuje pove¢anje komunalne buke koja može ugroziti psihozičko zdravlje, a posledično i kvalitet života, kao i produktivnost stanovništva. Rezultati strateškog mapiranja buke na teritoriji Evropske unije nedvosmisleno pokazuju da drumski saobra¢aj predstavlja dominantni izvor buke u urbanim sredinama. U literaturi su denisani različiti modeli za predvi đanje nivoa buke drumskog saobra¢aja čija primena omogućava procenu ugroženosti stanovništva saobraćajnom bukom i planiranje odgovaraju¢ih mera za zaštitu životne sredine od povišenih nivoa zvuka. Primenom postojećih modela dobijaju se vrednosti koje značajno odstupaju od eksperimentalnih rezultata merenja nivoa buke na teritoriji Republike Srbije, što ukazuje na potrebu za razvojem novog modela za procenu ekvivalentnog nivoa buke drumskog saobraćaja. U okviru ove disertacije, na osnovu analize sastava saobraćaja, definisane su značajne kategorije motornih vozila koje karakteriše različiti uticaj na ekvivalentni nivo buke. Na osnovu eksperimentalnih podataka za svaku od denisanih kategorija vozila, primenom soft computing tehnika, odre đen je prosečan nivo buke, čime je omogu¢eno predviđ anje ekvivalentnog nivoa saobra¢ajne buke u okruženju sa zanemarljivom reeksijom zvuka, a na osnovu informacija o protoku i strukturi saobra¢aja. Razmatrana je primena optimizacionih metoda zasnovanih na inteligenciji roja i evolucionim algoritmima u uspostavljanju analitičke veze izme u nivoa saobra¢ajne buke i parametara saobra¢ajnog toka. Kako bi se omogućila prognoza buke u okruženju sa izraženim uticajem reeksije, denisani su i odgovaraju¢i korekcioni faktori kojima se uzima u obzir uticaj okruženja, kao i određ enih karakteristika saobra¢ajnice, na nivo buke na mestu prijema. Pored razvijen, Although technological and industrial development contributes to the progress of civilization, it has negative inuences on human's living and working environment. In addition to air, soil and water pollution, the development of industrial and transport capacities causes increase in levels of communal noise which has negative impact on the psycho-physical health and productivity of the population. The results of strategic noise mapping in the European Union clearly indicate that road trac represents dominant noise source in urban areas. Many authors in available literature dened dierent models for road trac noise prediction, whose application enables noise mapping and noise protection planning. However, noise levels predicted by existing models deviate signicantly from the experimental results of noise level measuring in the territory of Republic of Serbia, which indicates the need for development of a new model for equivalent noise level estimation. Within the framework of this dissertation, signicant categories of motor vehicles are dened based on the analysis of trac structure and its inuence on the equivalent noise level. On the basis of experimental data, for each of dened categories, the average noise level is estimated by application of soft computing techniques. Optimization methods based on swarm intelligence and evolutionary algorithms were used for establishing an analytic relationship between trac noise level and trac ow parameters. In order to enable prediction of noise level at an arbitrary distance from the road in an environment with signicant sound reection, correction due to sound reection and distance correction are dened. In addition to the developed mathematical model, an arti- cial neural network for prediction of equivalent A-weighted level of road trac noise has been designed. The validation of developed mathematical model and created neural network was performed by statistical analysis of the deviations between predicted and measured noise le

A value-added ketchup from tomato pomace powder was developed and compared to a previously developed ketchup from fresh tomato pomace. The total dietary fiber content of tomato pomace powder ketchup was higher than fresh tomato pomace ketchup due to the production process in which no seeds were removed. Differences in processing led to larger specific surface area of rehydrated tomato pomace powder particles when compared to fresh tomato pomace particles and consequently their larger bonding affinity to polysaccharides. The pomace powder ketchup had a significantly higher yield stress and pronounced thixotropy in comparison with fresh tomato pomace ketchup that could not be packed into tubes. Additionally, improved thermal stability of ketchup prepared from tomato pomace powder suggested its possible application as a bakery filling. However, this promising procedure requires more expensive processing equipment and higher energy consumption than fresh tomato pomace processing.

A value-added ketchup from tomato pomace powder was developed and compared to a previously developed ketchup from fresh tomato pomace. The total dietary fiber content of tomato pomace powder ketchup was higher than fresh tomato pomace ketchup due to the production process in which no seeds were removed. Differences in processing led to larger specific surface area of rehydrated tomato pomace powder particles when compared to fresh tomato pomace particles and consequently their larger bonding affinity to polysaccharides. The pomace powder ketchup had a significantly higher yield stress and pronounced thixotropy in comparison with fresh tomato pomace ketchup that could not be packed into tubes. Additionally, improved thermal stability of ketchup prepared from tomato pomace powder suggested its possible application as a bakery filling. However, this promising procedure requires more expensive processing equipment and higher energy consumption than fresh tomato pomace processing.

Gluten index is an indicator of gluten strength as well as a parameter which simultaneously defines its quantity and quality. If compared to the farinographic and extensographic methods, gluten index determining is faster, less complicated and requires smaller amount of flour. The aim of this study has been to determine the significance of the influence of genotype and environmental factors on the value of gluten index and usability of these parameters as indicators and predictors of bread quality. Five local varieties of winter wheat (Simonida, NS 40S, Rapsodija, Pobeda, Zvezdana) were grown in a macro-experiment carried out in three locations (Novi Sad, (Cack, Sombor) during two seasons (2011/2012 and 2012/2013). Gluten index value determination was achieved by using ICC standard method 155 (1996), with a slight modification that included mechanical washing of gluten (Theby). Statistical analysis was performed by using IBM SPSS Statistics 20. Variance analysis revealed a statistically significant effect of genotype on gluten index value, whereas the influence of environmental factors, as well as the interaction of two factors, had no statistical significance. There was no correlation between the values of gluten index and meteorological factors such as average temperature and total precipitation during the phenophase of grain filling, and in the period from the beginning of flowering until the harvest. However, medium-strong negative dependence was found between gluten index and the index of heat stress, as well as between gluten index and the number of days with temperatures above 30 degrees C. Weak negative dependence was recorded between gluten index and bread volume. Based on the value of gluten index, gluten varieties used in our study can be described as strong. Genotype proved to be the only cause of statistically significant variation of gluten index.

This study was carried out to evaluate the impact of biofertilizer and cultivar on vegetative potential (height of the plant, number of crowns and leaves per plant, and the area of a single leaf), leaf mineral composition (micro- and macroelements), yield potential (number of inflorescences and fruit set per plant, yield per plant, and yield per square meter), fruit characteristics (mass, length, width, and fruit shape index), and chemical traits (soluble solids content, titratable acidity (TA), vitamin C, total anthocyanins (TACY), total phenolic content (TPC), and total antioxidant capacity (TAC)) in the fruits of Clery, Joly and Dely strawberry plants. Two types of biofertilizer were applied: Biofertilizer 1 (inoculums of the mixture of liquid bacteria cultures of the genera Azotobacter, Derxia, and Bacillus) and Biofertilizer 2 (inoculums of liquid culture of diazotrophic bacteria belonging to the genus Klebsiella). The applied biofertilizers made a significant impact on the parameters of vegetative potential and contents of some macroelements and microelements in the leaf, as well as the values of TA, TACY, TPC, and TAC. Cultivar demonstrated a significant impact on plant height and the number of crowns in it, leaf macroelement and microelement content, generative potential parameters, and morphometric and chemical fruit parameters.

This study was carried out to evaluate the impact of biofertilizer and cultivar on vegetative potential (height of the plant, number of crowns and leaves per plant, and the area of a single leaf), leaf mineral composition (micro- and macroelements), yield potential (number of inflorescences and fruit set per plant, yield per plant, and yield per square meter), fruit characteristics (mass, length, width, and fruit shape index), and chemical traits (soluble solids content, titratable acidity (TA), vitamin C, total anthocyanins (TACY), total phenolic content (TPC), and total antioxidant capacity (TAC)) in the fruits of Clery, Joly and Dely strawberry plants. Two types of biofertilizer were applied: Biofertilizer 1 (inoculums of the mixture of liquid bacteria cultures of the genera Azotobacter, Derxia, and Bacillus) and Biofertilizer 2 (inoculums of liquid culture of diazotrophic bacteria belonging to the genus Klebsiella). The applied biofertilizers made a significant impact on the parameters of vegetative potential and contents of some macroelements and microelements in the leaf, as well as the values of TA, TACY, TPC, and TAC. Cultivar demonstrated a significant impact on plant height and the number of crowns in it, leaf macroelement and microelement content, generative potential parameters, and morphometric and chemical fruit parameters.

The main aim of this study was to determine the changes in free sulphydryl content during postharvest wheat and flour maturation. The content of free sulphydryl groups was determined from wet gluten over 50 days of wheat postharvest maturation and over 14 days of flour maturation by varying incubation temperatures (30 and 37 degrees C) and incubation times (0, 45, 90 and 135 min). The amount of free sulphydryl groups increased during postharvest wheat and flour maturation as well as with the increase in temperature and gluten incubation time. The additional aim of this study was to find the interrelation between the content of free sulphydryl groups and selected parameters of technological quality by means of Principal Component Analysis. During wheat/flour maturation, the strengthening of protein structure was observed manifested by the increase in gluten index and Mixolab protein network weakening (C2), and changes in dough resistance as well. The incubation temperature of 37 degrees C affected the weakening of protein structure manifested by the decrease in gluten index and resistance, and increase in extensibility. Strong differentiation of examined varieties in terms of selected quality indicators was observed upon pre-defined maturation period, probably due to the expression of their intrinsic properties.

Since the technological quality of flour is directly influenced by protein content and quality, a great attention is paid to determination of its properties. For this purpose, a wide range of chemical, physical and rheological tests are commonly employed. The rheological properties of dough during baking processing and ultimately the quality of final product are influenced by the changes of the thiol/disulphide structure of gluten proteins. The aim of this study was to monitor the changes in the amount of thiol groups as a quality indicator of protein complex of three freshly harvested wheat samples from two localities characterized by different micro-climatic conditions in 2010/2011 production year. By modifying the method of Pérez et al. (2005), the content of thiol groups was spectrophotometrically determined in wet gluten of selected samples (λ = 412nm). Each sample was beforehand tempered at two different temperatures (30° and 37 °C) in order to imitate the flour processing conditions as well as to determine the impact of hydrolytic enzymes present. On the basis of obtained results, it was noticed that each variety manifested different trend in the amount of thiol groups over time when tempering at 30 °C, whilst tempering at 37 °C highlighted the dominant impact of selected localities on the amount of thiol groups.

U okviru disertacije ispitivan je uticaj sorte i mikroklimatskih uslova tokom dve proizvodne godine pšenice na sadržaj i strukturu albumina; izvršena je karakterizacija albumina pomoću Lab–on– a–Chip elektroforeze; određena je aktivnost proteolitičkih i amilolitičkih enzima, sadržaj slobodnih sulfhidrilnih i slobodnih amino grupa; ispitana su reološka svojstva testa primenom uobičajenih metoda za procenu tehnološkog kvaliteta brašna i izvedena je karakterizacija gotovog proizvoda-hleba. Jedan deo istraživanja se odnosio na period posležetvenog dozrevanja pšenice i stabilizacije brašna. Obe ispitivane godine odlikovao je toplotni stres s tim što su u 2012. godini maksimalne temperature prelazile 35 °C i broj tropskih dana je bio izrazito veći u odnosu na 2011., što je uslovilo promene u sastavu i kvalitetu proteina i skroba u zrnu pšenice. Sadržaj ukupnih albumina uzoraka pšeničnog brašna iz 2012. bio je značajno manji u odnosu na 2011. proizvodnu godinu. Rezultati određivanja proteolitičke i amilolitičke aktivnosti uzoraka pšeničnog brašna iz dve proizvodne godine su pokazali da su za 2012. proizvodnu godinu karakteristične znatno niže vrednosti ovih pokazatelja u odnosu na 2011. proizvodnu godinu i da je enzimska aktivnost pre svega sortna karakteristika. Sadržaj slobodnih sulfhidrilnih grupa uzoraka pšeničnog brašna iz 2012. proizvodne godine bio je značajno veći dok je sadržaj disulfidnih veza bio manji u odnosu na 2011. Sadržaj slobodnih amino grupa se razlikovao između uzoraka iz dve proizvodne godine, kako između različitih sorti, tako i u pogledu sva tri primenjena tretmana inkubacije glutena. Značajne razlike između vrednosti slobodnih amino grupa izmerenih nakon inkubacije gluten na 37 °C, ukazuju na različitu proteolitičku aktivnost ispitivanih uzoraka pšeničnih sorti. U poređenju sa uzorcima iz 2011. proizvodne godine, uzorci iz 2012. su imali znatno niže vrednosti specifične zapremine hleba. Dodatkom dvostruke količine sopstvenih albumina odabranom setu, In this dissertation, the influence of variety and microclimatic conditions that prevailed during the two production years on the content and structure of wheat albumins were investigated; characterization of albumins was performed by Lab-on-a-Chip capillary electrophoresis; the proteolytic and α- amylolytic activity, as well as the content of free sulfhydryl and free amino groups were also determined; the rheological properties of dough were estimated using conventional methods for the assessment of flour technological quality and characterization of the final product- bread was performed. One part of the research covered the period of postharvest wheat and flour maturation. Heat stress was characteristic of both production years; however, in 2012, maximum temperatures exceeded 35 °C and the number of days with maximum temperatures above 30 °C was markedly higher than in the 2011 production year. These conditions have caused the changes in the composition and quality of protein and starch in wheat kernels. The albumin content of wheat flour samples from 2012 was significantly lower compared to 2011 production year. Results of proteolytic and amilolytic activities of wheat flour samples from two production years, showed that the values of these indicators were significantly lower for 2012 in relation to the 2011 production year, and that the enzyme activity is primarily varietal characteristic. The content of free sulfhydryl groups of wheat flour samples from the 2012 production year was significantly higher while the content of disulfide bonds was lower than in 2011. The content of free amino groups differed between samples from two production years. Differences in the amount of free amino content were evident between the varieties and between different treatments of gluten incubation. Significant differences between the values of the free amino groups measured after gluten incubation at 37 °C, indicate a different proteolytic activity of tested wheat flour samples

Један од битних чинилаца интензивирања производње јагоде представља иновирање сортимента у циљу што равномернијег снабдевања тржишта плодовима високог квалитета. Међутим, у дефинисању производне и употребне вредности интродукованих сорти, поред утицаја самог генотипа, значајну улогу имају и фактори спољашње средине, систем гајења, као и интензитет примене агро и помотехничких мера. Једну од најважнијих агротехничких мера у савременој производњи јагоде представља ђубрење, које укључује примену органских и минералних ђубрива. Бројна истраживања указују да континуирана употреба минералних ђубрива изазива контаминацију животне средине при чему више од 50% примењених минералних ђубрива биљке не усвоје, већ на различите начине долази до губљења минералних елемената, што представља велику опасност за животну средину. Стога, адекватном употребом и делимичном или потпуном заменом минералних ђубрива микробним инокулантима тј. биофертилизаторима, могу се превазићи еколошки проблеми настали прекомерном употребом минералних ђубрива. Основни циљ ових истраживања био је да се испита утицај биофертилизатора и минералних ђубрива на вегетативни и генеративни потенцијал, најважније физиолошке особине, као и физичке, хемијске и сензоричке особине плода јагоде. Истраживање је обављено у огледном засаду јагоде сорти “Clery”, “Joly” и “Dely”, Института за воћарство у Чачку, који се налази у центру Чачка, у котлини Западне Мораве. Садња је обављена у јулу 2011. године у форми дворедних пантљика на гредицама прекривеним црном полиетиленском фолијом. Примењено растојање садње је 30 × 30 cm. Оглед је постављен по потпуно случајном плану и испитиван је утицај два фактора: сорта и ђубриво..., An important factor in the intensification of strawberry production is cultivar innovation, which aims to ensure that the market is supplied with high quality fruits as evenly as possible. However, when defining the value for cultivation and use of introduced cultivars, importance is given to environmental factors, production system and levels of cultural and crop management practices, in addition to the effect of genotype. Fertilization is one of the most important cultural practices used in modern strawberry production, including the use of organic and mineral fertilizers. An extensive body of research shows that the continuous use of mineral fertilizers leads to environmental contamination, with more than 50% of applied mineral fertilizers remaining unabsorbed, resulting in loss of minerals, and thus posing a serious threat to the environment. Therefore, proper use and partial or complete substitution of mineral fertilizers with microbial inoculants i.e. biofertilizers can help overcome environmental problems caused by the overuse of mineral fertilizers. The main objective of this research was to examine the effect of biofertilizers and mineral fertilizers on the vegetative and generative potential and major physiological traits of strawberry cultivars and major physical, chemical and sensory properties of the fruit. The research was conducted in an experimental planting of strawberry cvs. ‘Clery’, ‘Joly’ and ‘Dely’ at the Fruit Research Institute, Čačak, located in central Čačak, in the Western Morava valley. Strawberries were planted in July 2011 in double rows on beds covered with black polyethylene foil. Plant spacing was 30 x 30 cm. The layout of the experiment was a completely randomized design, with the effect of two factors, viz. cultivar and fertilizer, analyzed...

For durum wheat quality assessment the commonly used parameters are protein content, yellow pigment content, hectoliter mass, grain vitreousness, 1000-grain weight and sodium dodecyl sulphate sedimentation. For wheat processing quality, in this study the Mixolab, instrument of a newer generation was used. Mixolab has been largely used for a rapid assessment of the Triticum aestivum quality but there is no a lot of data about durum wheat quality assesment. Therefore, the aim of this work was to test its potential in the quality characterization of fourteen durum wheat breeding lines grown during two production years with different climate conditions. The obtained results showed significant differences in starch-amylase complex part of Mixolab curve between two studied years. Mixolab parameters C3, C4 and C5 were in line with Falling Number values and amylolytic activity of samples. Samples from 2013 production year with higher precipitation sum had lower values of C3, C4 and C5 parameters as well as Falling Number values and higher amylolytic activity. On contrary, protein part of Mixolab curves expressed differences in dependence of genotype. In comparison to the standard parameters of protein and starch quality of durum wheat, Mixolab provides more complete information in a shorter time frame.

For durum wheat quality assessment the commonly used parameters are protein content, yellow pigment content, hectoliter mass, grain vitreousness, 1000-grain weight and sodium dodecyl sulphate sedimentation. For wheat processing quality, in this study the Mixolab, instrument of a newer generation was used. Mixolab has been largely used for a rapid assessment of the Triticum aestivum quality but there is no a lot of data about durum wheat quality assesment. Therefore, the aim of this work was to test its potential in the quality characterization of fourteen durum wheat breeding lines grown during two production years with different climate conditions. The obtained results showed significant differences in starch-amylase complex part of Mixolab curve between two studied years. Mixolab parameters C3, C4 and C5 were in line with Falling Number values and amylolytic activity of samples. Samples from 2013 production year with higher precipitation sum had lower values of C3, C4 and C5 parameters as well as Falling Number values and higher amylolytic activity. On contrary, protein part of Mixolab curves expressed differences in dependence of genotype. In comparison to the standard parameters of protein and starch quality of durum wheat, Mixolab provides more complete information in a shorter time frame.

For durum wheat quality assessment the commonly used parameters are protein content, yellow pigment content, hectoliter mass, grain vitreousness, 1000-grain weight and sodium dodecyl sulphate sedimentation. For wheat processing quality, in this study the Mixolab, instrument of a newer generation was used. Mixolab has been largely used for a rapid assessment of the Triticum aestivum quality but there is no a lot of data about durum wheat quality assesment. Therefore, the aim of this work was to test its potential in the quality characterization of fourteen durum wheat breeding lines grown during two production years with different climate conditions. The obtained results showed significant differences in starch-amylase complex part of Mixolab curve between two studied years. Mixolab parameters C3, C4 and C5 were in line with Falling Number values and amylolytic activity of samples. Samples from 2013 production year with higher precipitation sum had lower values of C3, C4 and C5 parameters as well as Falling Number values and higher amylolytic activity. On contrary, protein part of Mixolab curves expressed differences in dependence of genotype. In comparison to the standard parameters of protein and starch quality of durum wheat, Mixolab provides more complete information in a shorter time frame.

The primary goal of this study is to improve our understanding of the extent of influence of climatic factors in Serbia and high-molecular-weight glutenin subunit (HMW-GS) composition upon wheat end-use quality. In-depth analyses were performed on four bread wheat cultivars that are the most common in agricultural practice in Serbia. Total glutenin content showed significant difference between the production years, in opposition to gliadins. Cluster analysis of different percentages of glutenin and gliadin subunit molecular weight ranges ( lt 40,000, 40,000-80,000, 81,000-120,000, and gt 120,000) indicated that the year of production and the cultivar did not have a significant effect on the percentage ranges for glutenins. However, they had a considerable impact on the percentage ranges for gliadins. Production year and the interaction of year and cultivar had the strongest influences on the percentage of SDS-unextractable polymeric proteins. A synergistic effect of the HMW-GS composition and climatic conditions revealed that all eight samples with HMW-GS composition 2*, 5 + 10, 7 + 9 along with the highest Glu 1 score of 9 (out of a maximum of 10) produced in the year 2011 belonged to two clusters with the best wheat end-use quality. Furthermore, the climate conditions in 2011 made it possible for the wheat cultivars with HMW-GS composition -, 2 + 12, 7 + 9 to possess similar qualities as cultivars with HMW-GS composition 2*, 5 + 10, 7 + 9 produced in 2012.

The aim of the study was to examine does it possible to improve bread properties of the bread based on wheat flour of poor technological quality by substitution of barley and millet flour. For that purpose were examined chemical properties of raw materials (Wheat flour of extremely poor technological quality (WFPQ), dehulled wholegrain barley flour (DWBF) and decorticated millet flour (DMF)), as well as rheological properties of doughs (WFPQ flour and mixtures of DWBF and DMF with WFPQ in ratios 10:90 and 30:70) and end-use quality of control and composite breads. The substitution of the small amount of WFPQ with DMF (10%) improved most of the bread properties, whereas the sensory properties stay almost the same. Also, substitution of the high amount of DMF (30 %) neither showed effects of improvement and worsening for to the most of technological properties. On the other hand, substitution with DWBF has negative impact on the most technological properties of composite bread., Cilj ovog istraživanja je bio da se ispita mogućnost primene brašna od ječma i prosa za poboljšavanje tehnoloških osobina hleba proizvedenog od brašna lošeg tehnolološkog kvaliteta supstitucijom određenog procentualnog udela u osnovnoj recepturi hleba. Zbog toga je ispitan hemijski sastav sirovina (pšeničnog brašna izuzetno lošeg tehnološkog kvaliteta (WFPQ), integralnog brašna od oljuštenog ječma (DWBF) i integralnog brašna od oljuštenog prosa (DMF)), reološke osobine testa (od WFPQ i smešama od DWBF i DMF sa WFPQ u odnosu 10:90 i 30:70) i tehnološke osobine kontrolnog i mešanih hlebova (zapremina hleba, spec. zapremina hleba, visina vekne, boja kore i sredine, Texture Profile Analyses (TPA) sredine hleba i senzorna analiza hleba). Zamenom male količine WFPQ sa DMF (10%) poboljšane su tehnološke osobine hleba: zapremina, visina vekna, boja kore i TPA pokazatelji; dok su senzorne osobine hleba ostale skoro iste kao kod kontrolnog hleba. Takođe, zamenom veće količine DMF (30%) nije se dobilo niti poboljšanje niti pogoršavanje većine tehnoloških pokazatelja. Supstitucijom DWBF u osnovnoj recepturi hleba poboljšali su se neki reološki pokazatelji i boja kore, dok je većina tehnoloških pokazatelja mešanog hleba bila lošija od kontrolnog hleba. Može se očekivati da će zamenom veće količine WFPQ sa DMF i DWBF doći do boljeg poboljšavanja nutritivnih osobina hleba nego u slučaju zamene male količine DMF i DWBF jer su hemijske analize pokazale da su DMF i DWBF boljih nutritivnih osobina od WFPQ.

The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat harvest, after 50 days of wheat storage and after 14 days of flour storage varying by wet gluten samples incubation temperatures and incubation times (0, 90 or 135 mm at 30 degrees C and after that 180 min at 37 degrees C). The results were observed in relation to wheat-bug damaged kernels content, gluten index values, proteolytic activity and electrophoretic properties of gliadins and glutenins. The content of free amino groups increased during postharvest wheat and flour maturation periods. Proteolytic activity values were the highest 50 days after the wheat storage. The electrophoretic determination indicated a macromolecular redistribution of the gluten proteins from the moment of the wheat harvest until the moment of flour stabilisation.

Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy chocolate taste, and homogenous smooth structure without oil phase migration. The undesirable attribute of these products is their relatively high energy value (2300 kJ/100 g). In recent years, cocoa cream products with reduced energy values have become very popular among consumers and today they are present in the assortment of many confectionery manufacturers. One way to produce spreads with reduced energy value is the replacement of sugar (sucrose) with adequate sweetener. Maltitol is a low-energy polyol capable to qualitatively and quantitatively replace sucrose. Cocoa spreads with maltitol and with the combination of maltitol and sucrose (produced at different temperatures and mixer rotation speeds) have similar texture and rheological properties compared to the spreads with sucrose. The spreads with maltitol have about 15% lower energy value in comparison to the same product with sucrose.

Among cereal scientists it is widely accepted that rheological properties of dough, examined by different types of equipment, but also the structure of high molecular weight (HMW) glutenin subunits are highly related to wheat baking properties. Farinograph, Extensigraph and Amilograph properties and lab-on-a-chip (LoaC) electrophoresis analysed composition of HMW glutenins of twenty different wheat varieties grown in three different years (2008, 2009 and 2010) were determined. Based on the occurrence of HMW glutetnin fraction of identified molecular weights (131, 133, 139, 148, 186 and 218 kDa) analyzed wheat varieties were, independently of the growing season divided in four groups under which varieties with the same HMW compositions were comprised. Rheological properties were compared among the groups of varieties with the same HMW glutenin compositions. The group which differentiated in comparison to the other groups on the basis of presence of the fraction of HMW glutenin with the highest molecular weight of 218 kDa had statistically higher farinograph quality number than other groups. The group in which both HMW glutenin fractions with the lowest molecular weights of 131 and 133 kDa were present was characterized in comparison to other groups with statistically lower farinograph quality number and extensograph energy, and statistically higher farinograph softening degree. In the group which differentiated from the other groups based on presence of HMW fraction of 139 kDa amilograph peak viscosity was statistically higher than in other groups.

Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of production and properly performed pre-crystallization phase. In this work, chocolate was produced in an unconventional way, i.e., in a ball mill applying variable refining time (30, 60 and 90 min) and pre-crystallization temperature in chocolate masses (26, 28 and 30 °C). Two types of chocolate were produced: chocolate with 20% of powdered cow's milk (R1) and chocolate with 20% of soya milk powder (R2). The quality of chocolate was followed by comparing nutritive composition, polyphenol content, hardness of chocolate, solid triglyceride content (SFC) and rheological parameters (Casson yield flow (Pa), Casson viscosity (Pa s), the area of the thixotropic loop, elastic modulus and creep curves). The aim of this paper is determining changes caused by replacing cow's milk with soya milk powder in respect of nutritive, rheological and sensory properties, as well as defining optimal parameters: precrystallization temperature and refining time of soya milk chocolate in order to obtain suitable sensory and physical properties identical to those of milk chocolate mass. The results show that replacing powdered cow's milk with soya milk powder affects the increase in nutritive value of soya milk chocolate. R2 chocolate mass showed the increase in essential amino acids and fatty acids. This chocolate mass also showed the increase in total polyphenols by 28.1% comparing to R1 chocolate mass. By comparing viscosity, yield stress, shear stress and the area of the thixotropic loop, it can be observed that R1 chocolate mass represents a more organized and simpler system than the mass with soya milk (R2), as it shows lower values for all the above mentioned parameters, regardless of the refining time and pre-crystallization temperature. Viscoelastic behavior of R2 is, Čokolada je složen reološki sistem u kome su nemasne kakao čestice i čestice šećera obavijene kristalnim matriksom kakao maslaca. Fizičke karakteristike čokolade zavise od sirovinskog sastava, postupka proizvodnje i pravilno vođene faze pretkristalizacije. Za istraživanja, proizvedena je čokolada na nekonvencionalni način, odnosno u kugličnom mlinu uz variranje vremena usitnjavanja (30, 60 i 90 min) i temperatura pretkristalizacije (26, 28 i 30°C). Proizvedene su dve vrste čokolade, čokolada sa 20% kravljeg mleka u prahu (R1) i čokolada sa 20% sojinog mleka u prahu (R2). Kvalitet čokolada je praćen upoređivanjem nutritivnog sastava, sadržaja polifenola i antioksidativne aktivnosti, čvrstoće čokolada, sadržaja čvrstih triglicerida i reoloških parametara (prinosno proticanje po Cassonu (Pa), viskozitetet po Cassonu (Pa s), površina tiksotropne petlje, moduli elastičnosti i krive puzanja). Cilj ovog rada je da se utvrde promene koje izaziva zamena kravljeg mleka sojinim mlekom u prahu u nutritivnom, reološkom i senzornom smislu i da se pronađu optimalni parametri: temperatura pretkristalizacije i vreme usitnjavanja čokolade sa sojinim mlekom kako bi se postigle odgovarajuće senzorne i fizičke osobine identične mlečnoj čokoladnoj masi.

The chromatographic behavior of N-cyclohexyl-N-substituted-2-phenylacetamides was investigated using reversed phase thin-layer chromatography (RP-TLC). RP-TLC was performed on a C-18 bonded phase with different aqueous eluents: water-acetone, water-acetonitrile and water dioxane. Linear relationship between retention parameters and organic modifier content in the mobile phase allows the extrapolation procedure. From results, it is evident that retention behavior of investigated compound depended on structures of substituents R. The correlation between the chromatographic lipophilic parameters (R-M(0)) and calculated log P values and several pharmacokinetics parameters such as HIA (human intestinal absorption) predictor, the plasma protein binding (PB) predictor, and partition predictor for predicting the biological activity of the blood-brain barrier (BBB) has been studied. The results show that reversed-phase R-M(0) proved to express lipophilic nature of investigated compounds as well as biological activity.

Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of production and properly performed pre-crystallization phase. In this work, chocolate was produced in an unconventional way, i.e., in a ball mill applying variable refining time (30, 60 and 90 min) and pre-crystallization temperature in chocolate masses (26, 28 and 30 °C). Two types of chocolate were produced: chocolate with 20% of powdered cow's milk (R1) and chocolate with 20% of soya milk powder (R2). The quality of chocolate was followed by comparing nutritive composition, polyphenol content, hardness of chocolate, solid triglyceride content (SFC) and rheological parameters (Casson yield flow (Pa), Casson viscosity (Pa s), the area of the thixotropic loop, elastic modulus and creep curves). The aim of this paper is determining changes caused by replacing cow's milk with soya milk powder in respect of nutritive, rheological and sensory properties, as well as defining optimal parameters: precrystallization temperature and refining time of soya milk chocolate in order to obtain suitable sensory and physical properties identical to those of milk chocolate mass. The results show that replacing powdered cow's milk with soya milk powder affects the increase in nutritive value of soya milk chocolate. R2 chocolate mass showed the increase in essential amino acids and fatty acids. This chocolate mass also showed the increase in total polyphenols by 28.1% comparing to R1 chocolate mass. By comparing viscosity, yield stress, shear stress and the area of the thixotropic loop, it can be observed that R1 chocolate mass represents a more organized and simpler system than the mass with soya milk (R2), as it shows lower values for all the above mentioned parameters, regardless of the refining time and pre-crystallization temperature. Viscoelastic behavior of R2 is, Čokolada je složen reološki sistem u kome su nemasne kakao čestice i čestice šećera obavijene kristalnim matriksom kakao maslaca. Fizičke karakteristike čokolade zavise od sirovinskog sastava, postupka proizvodnje i pravilno vođene faze pretkristalizacije. Za istraživanja, proizvedena je čokolada na nekonvencionalni način, odnosno u kugličnom mlinu uz variranje vremena usitnjavanja (30, 60 i 90 min) i temperatura pretkristalizacije (26, 28 i 30°C). Proizvedene su dve vrste čokolade, čokolada sa 20% kravljeg mleka u prahu (R1) i čokolada sa 20% sojinog mleka u prahu (R2). Kvalitet čokolada je praćen upoređivanjem nutritivnog sastava, sadržaja polifenola i antioksidativne aktivnosti, čvrstoće čokolada, sadržaja čvrstih triglicerida i reoloških parametara (prinosno proticanje po Cassonu (Pa), viskozitetet po Cassonu (Pa s), površina tiksotropne petlje, moduli elastičnosti i krive puzanja). Cilj ovog rada je da se utvrde promene koje izaziva zamena kravljeg mleka sojinim mlekom u prahu u nutritivnom, reološkom i senzornom smislu i da se pronađu optimalni parametri: temperatura pretkristalizacije i vreme usitnjavanja čokolade sa sojinim mlekom kako bi se postigle odgovarajuće senzorne i fizičke osobine identične mlečnoj čokoladnoj masi.

The chromatographic behavior of N-cyclohexyl-N-substituted-2-phenylacetamides was investigated using reversed phase thin-layer chromatography (RP-TLC). RP-TLC was performed on a C-18 bonded phase with different aqueous eluents: water-acetone, water-acetonitrile and water dioxane. Linear relationship between retention parameters and organic modifier content in the mobile phase allows the extrapolation procedure. From results, it is evident that retention behavior of investigated compound depended on structures of substituents R. The correlation between the chromatographic lipophilic parameters (R-M(0)) and calculated log P values and several pharmacokinetics parameters such as HIA (human intestinal absorption) predictor, the plasma protein binding (PB) predictor, and partition predictor for predicting the biological activity of the blood-brain barrier (BBB) has been studied. The results show that reversed-phase R-M(0) proved to express lipophilic nature of investigated compounds as well as biological activity.

Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of production and properly performed pre-crystallization phase. In this work, chocolate was produced in an unconventional way, i.e., in a ball mill applying variable refining time (30, 60 and 90 min) and pre-crystallization temperature in chocolate masses (26, 28 and 30 °C). Two types of chocolate were produced: chocolate with 20% of powdered cow's milk (R1) and chocolate with 20% of soya milk powder (R2). The quality of chocolate was followed by comparing nutritive composition, polyphenol content, hardness of chocolate, solid triglyceride content (SFC) and rheological parameters (Casson yield flow (Pa), Casson viscosity (Pa s), the area of the thixotropic loop, elastic modulus and creep curves). The aim of this paper is determining changes caused by replacing cow's milk with soya milk powder in respect of nutritive, rheological and sensory properties, as well as defining optimal parameters: precrystallization temperature and refining time of soya milk chocolate in order to obtain suitable sensory and physical properties identical to those of milk chocolate mass. The results show that replacing powdered cow's milk with soya milk powder affects the increase in nutritive value of soya milk chocolate. R2 chocolate mass showed the increase in essential amino acids and fatty acids. This chocolate mass also showed the increase in total polyphenols by 28.1% comparing to R1 chocolate mass. By comparing viscosity, yield stress, shear stress and the area of the thixotropic loop, it can be observed that R1 chocolate mass represents a more organized and simpler system than the mass with soya milk (R2), as it shows lower values for all the above mentioned parameters, regardless of the refining time and pre-crystallization temperature. Viscoelastic behavior of R2 is, Čokolada je složen reološki sistem u kome su nemasne kakao čestice i čestice šećera obavijene kristalnim matriksom kakao maslaca. Fizičke karakteristike čokolade zavise od sirovinskog sastava, postupka proizvodnje i pravilno vođene faze pretkristalizacije. Za istraživanja, proizvedena je čokolada na nekonvencionalni način, odnosno u kugličnom mlinu uz variranje vremena usitnjavanja (30, 60 i 90 min) i temperatura pretkristalizacije (26, 28 i 30°C). Proizvedene su dve vrste čokolade, čokolada sa 20% kravljeg mleka u prahu (R1) i čokolada sa 20% sojinog mleka u prahu (R2). Kvalitet čokolada je praćen upoređivanjem nutritivnog sastava, sadržaja polifenola i antioksidativne aktivnosti, čvrstoće čokolada, sadržaja čvrstih triglicerida i reoloških parametara (prinosno proticanje po Cassonu (Pa), viskozitetet po Cassonu (Pa s), površina tiksotropne petlje, moduli elastičnosti i krive puzanja). Cilj ovog rada je da se utvrde promene koje izaziva zamena kravljeg mleka sojinim mlekom u prahu u nutritivnom, reološkom i senzornom smislu i da se pronađu optimalni parametri: temperatura pretkristalizacije i vreme usitnjavanja čokolade sa sojinim mlekom kako bi se postigle odgovarajuće senzorne i fizičke osobine identične mlečnoj čokoladnoj masi.

The chromatographic behavior of some N,N-disubstituted-2-phenylacetamide derivatives has been studied on the chemically bonded stationary phase RP-C-18 with acetone, acetonitrile, tetrahydrofuran, dioxane, methanol, ethanol, 1-propanol, and 2-propanol as organic modifiers of aqueous mobile phases. The retention observed with different mobile-phase modifiers was correlated. The effects of different physicochemical properties of the compounds on retention behavior when chromatographed with aqueous mobile phases containing protic and aprotic modifiers were also studied. Multiple linear regression analysis was used to correlate chromatographic retention constants of the compounds with physicochemical properties. The chromatographic lipophilicity R-M(0) (determined by linear extrapolation) was correlated with log P values calculated by use of different theoretical methods. Good relationships were obtained for all the systems investigated. Good correlation was obtained between lipophilicity measured chromatographically and biological activity predictors.

The chromatographic behavior of some N,N-disubstituted-2-phenylacetamide derivatives has been studied on the chemically bonded stationary phase RP-C-18 with acetone, acetonitrile, tetrahydrofuran, dioxane, methanol, ethanol, 1-propanol, and 2-propanol as organic modifiers of aqueous mobile phases. The retention observed with different mobile-phase modifiers was correlated. The effects of different physicochemical properties of the compounds on retention behavior when chromatographed with aqueous mobile phases containing protic and aprotic modifiers were also studied. Multiple linear regression analysis was used to correlate chromatographic retention constants of the compounds with physicochemical properties. The chromatographic lipophilicity R-M(0) (determined by linear extrapolation) was correlated with log P values calculated by use of different theoretical methods. Good relationships were obtained for all the systems investigated. Good correlation was obtained between lipophilicity measured chromatographically and biological activity predictors.