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Interest in healthier snacks is on the rise. 3D printing of healthier snacks enables the use of alternative ingredients such as grain by-products, but also presents challenges such as dough darkening and post-process deformations. This work aimed to investigate the influence of the amount of oil (10–30% on flour basis), xylanase activity (17–57 U/g on flour-bran basis) and resting time (1–3 h) of the dough on rheology of dough with added glucose oxidase, its 3D printing precision and snack quality (shrinkage, texture, colour). Response surface methodology, partial least squares and artificial neural networks (ANN) were compared for modelling the dough rheology and snack quality. ANN identified the highest sensitivity of the snack formulation to the amount of oil and the lowest to the resting time. Optimal amount of oil was 20% ; at lower amounts, dough had higher complex viscosity, yield point and flow point, whereby snacks were harder, darker, redder and yellower. At the optimum xylanase amount of 37 U/g, shrinkage during baking was minimized (5.4%) as the structure scanned by electron microscopy was more complex and compact. ANN showed that rheological properties of the dough can be valuable predictors of shrinkage and colour of 3D-printed snacks, facilitating product development.

Millet is an unexploited cereal with potential in the food industry due to its nutritional value and resistance to harsh climate conditions. Nutritious millet by-products have a potential to be exploited in the development of functional cereal products, but require processing in order to improve their physical and nutritional quality. Therefore, we investigated high intensity ultrasound as a pre-treatment for increasing the amount of freely available bioactives from proso millet bran. We also investigated high intensity ultrasound effect on enzymatic browning, water retention and protein digestibility, that are crucial for the utilization in the bakery and pasta industry. A 15 % millet bran suspension in water was treated with 400 W ultrasound probe during 5, 12.5, or 20 min, with the 60, 80, or 100 % of amplitude. High intensity ultrasound treatment with 80 % amplitude during 12.5 min showed the most significant improvement of the nutritive value ; – the antioxidant activity measured by FRAP test increased by 15 % (p < 0.05), total phenolic content by 16 % (p < 0.05). Still, the impact on the dietary fibre soluble in water and not ethanol, was Food Technology and Biotechnology 57 (2) 2019 www.ftb.com.hr Please note that this is an unedited version of the manuscript that has been accepted for publication. This version will undergo copyediting and typesetting before its final form for publication. We are providing this version as a service to our readers. The published version will differ from this one as a result of linguistic and technical corrections and layout editing. evident after the 100 % amplitude and 20 min treatment, causing a rise by 38 %. High intensity ultrasound treatment of 100 % amplitude and 5 min caused largest improvements in water retention and limited browning of the sample. Polyphenol oxidase was activated by high intensity treatment, regardless of the applied heating of the sample. Ambiguous impact of high intensity ultrasound on proso millet bran characteristics required an optimization which showed that the optimal pre-treatment for a 15 % millet bran suspension in water is at 100 % amplitude during 9.3 min.

Gluten-free bread is often characterised by poor nutritional value and bioactive profile. Legume flours have potential for its enrichment, but the effect of sourdough fermentation of legume matrices on the phenolics and antioxidant capacity of bread is scarcely investigated. Thus, this study aimed was to determine the effect of partial replacement (25%) of wholemeal rice flour with yellow pea flour on phenolics and antioxidant capacity of gluten-free sourdough and bread. Sourdough was fermented with Lactobacillus reuteri DSM 20016, Lactobacillus fermentum DSM 20052 or Lactobacillus brevis DSM 20054. Free phenolic acids (protocatechuic, 4-hydroxybenzoic, vanillic and ferulic), lactic and acetic acid content was determined by HPLC, and free total phenolic content (TPC), DPPH and FRAP antioxidant capacity by spectrophotometric methods. After 16 h of fermentation, total titrable acidity of the sourdough ranged from 11.85 to 18.97 mL of 0.1 M sodium hydroxide, with lactic/acetic acid content of 2.65–9.41. Yellow pea flour addition substantially increased protocatechuic acid and 4-hydroxybenzoic acid content, but decreased the antioxidant capacity of unfermented dough and bread. Depending on the starter, the sourdough fermentation of pea-rice flour blend and its addition to bread increased the phenolic acid content, TPC and antioxidant capacity. Bread with yellow pea flour and L. brevis sourdough showed the highest improvement in phenolic acid content (40%), TPC (44%) and antioxidant capacity (30% DPPH, 50% FRAP) compared to bread without added sourdough. The study demonstrates the importance of using sourdough fermentation with a carefully selected starter when adding pea flour to gluten-free bread to ensure high antioxidant potential.

Cereal by-products can negatively affect sensory properties and shelf life of foods if they are not pre-processed in order to alter their physico-chemical properties. Cryo-grinding is an innovative method for processing cereal by-products ; therefore, we investigated the effect of adding cryo-ground proso millet bran (10%) and buckwheat hulls (2%) on the quality and shelf life of sugar-free whole-wheat biscuits. Shelf life was investigated by texture and sensory analysis, peroxide value (PV), free fatty acids (FFA), and near-infrared spectroscopy (NIRS). Regardless of particle size, by-products similarly affected the quality of biscuits and increased their nutritional value, while their shelf life was comparable to that of whole-wheat biscuits. NIRS and chemometric analysis of spectra successfully separated biscuits by composition and storage time. While developed partial least squares models showed lower precision in predicting storage, FFA, and PV based on NIR spectra, the artificial neural networks showed high prediction accuracy and low errors.

Wheat bran has a short shelf life, which could be prolonged by reducing the activity of enzymes in lipid degradation. In this study, high-intensity ultrasound treatment (400 W, 80% amplitude, 15 min), with or without cooling, was investigated for reducing the activity of lipase and peroxidase of wheat bran. Lipid stability parameters (free fatty acid content, peroxide value, anisidine value) of bran with coarse and reduced particle size (median 50th percentile diameter 503 and 177 μm, respectively) were followed under ambient or refrigerated storage conditions. Ultrasonic treatment without accompanying cooling inactivated 63% of lipase and 90% of peroxidase, but also decreased the antioxidant activity of bran by 13%. Compared with the untreated bran, the ultrasound-treated bran was darker, redder, and yellower. When ambiently stored, the critical anisidine value (10) of the unprocessed bran was exceeded after only 2 months, whereas the ultrasound-treated bran had an acceptable anisidine value for almost 12 months. Cooling during ultrasonication limits the ability to inactivate enzymes, and the reduction in bran particle size promotes its oxidative deterioration. The application of high-intensity ultrasound without cooling is beneficial for prolonging the oxidative stability of wheat bran compared to refrigerated storage.

Research background. Carob is widely cultivated Mediterranean plant, but its flour is scarcely used in bread-making. Previous studies investigated the quality of wheat bread with added carob flour showing discrepant results. This study aimed to investigate the fermentation performance, antioxidant activity, rheological behaviour, and baking application of carob sourdough. Experimental approach. Carob sourdough was fermented with Lactobacillus brevis or Lactobacillus fermentum combined with Saccharomyces cerevisiae for 24 h at 30 °C. At the end of sourdough fermentation number of viable lactic acid bacteria and yeast cells, titratable acidity, pH value, antioxidant activity, phenolics and sugar content of sourdough were determined. Carob flour (12 % of flour mass) or sourdough equivalent (22.5 % of dough mass) was applied in making composite partially baked frozen bread. Dough rheology was monitored using a farinograph. Rebaked bread samples were evaluated for nutritive value, physical properties, and sensory attributes using a hedonic test. Results and conclusions. By the end of fermentation, carob sourdough reached pH 4.2-4.5 and total acidity 9.9-12.3 mL of 0.1 M NaOH, sugar content was reduced for 8 g/100 g d.m, while total phenolics and antioxidant activity were increased up to 21 %, depending on the starter culture. Addition of carob flour or sourdough to wheat dough resulted in higher consistency, longer development time, and lower quality number. Regardless, bread with carob flour had significantly improved specific volume of bread. Compared with common wheat bread, carob breads had increased dietary fibre content (46 %), total phenolics (140-200 %) and antioxidant activity (240-300 %), higher shape, reduced crumbliness, unchanged firmness, and darker crumb colour. Consumers’ preference and overall acceptability scores of carob sour breads were comparable to those of wheat bread, falling into the category of 'liking very much'. Novelty and scientific contribution. To our knowledge, this is the first study that proved the feasibility of carob sourdough fermentation using mixed starter cultures, where L. brevis associated with S. cerevisiae was better adapted to the substrate than L. fermentum. The carob sourdough could be used as a natural ingredient for improvement of nutritive value and reduction of crumbliness of partially baked frozen bread.

This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound processor with different ultrasonic probes diameters (Ds, mm) on the amount and profile of polyphenolic compounds in the obtained extracts was investigated and compared to CE. The optimal conditions resulting in maximum extraction of phenolic compounds were: Probe diameter of 22 mm, amplitude 90% and extraction time for Vranac wine lees 1500 s and for Merlot wine lees extraction time of 1361 s. UAE proved to be significantly more effective in enhancing the extraction capacity of trans-resveratrol glucoside (30.57% to 300%), trans-resveratrol (36.36% to 45.75%), quercetin (39.94% to 43.83%), kaempferol (65.13% to 72.73%), petunidin-3-glucoside (41.53% to 64.95%), malvidin-3-glucoside (47.63% to 89.17%), malvidin-3-(6-O-acetyl) glucoside (23.84% to 49.74%), and malvidin-3-(6-O-p-coumaroyl) glucoside (26.77% to 34.93%) as compared to CE. Ultrasound reduced the extraction time (2.5-fold) and showed an increase of antioxidant potential by 76.39% (DPPH) and 125.83% (FRAP) compared to CE.

The primary aim of the industrial use of sourdough is to improve bread quality and to replace additives. This study investigates the applicability of frozen stored barley sourdough in wheat bread. Sourdough was fermented with Weissella cibaria in the presence of sucrose and xylanase, and stored frozen for 4, 8, or 12 weeks. During storage, the number of viable cells in the sourdough declined. Softer dough and crumb were obtained after the sourdough was stored for a longer period (4 weeks), while bread specific volume was unaffected by the sourdough storage time. The highest bread specific volume, shape, crumb softness, and sensory liking were obtained with 20% of the sourdough. This study demonstrates the possibility for the industrial application of frozen barley sourdough, since it can improve the quality of bread compared to the native barley flour.

Pumpkin seed cake, a by‐product of pumpkin seed oil production, is a potential source of nutraceuticals, which remain unexploited by current management practices. This research assessed its bioactive potential and investigated the effect of cryogenic grinding pretreatment on extractability of various nonpolar and polar bioactive molecules. Notable amounts of squalene (1,684 mg/kg), phytosterols (3,900 mg/kg), and tocopherols (220.3 mg/kg) were extracted from the untreated (control) pumpkin seed cake together with 72.6 mg/kg of protochlorophylls and 90.1 mg/kg of total phenols. Control pumpkin seed cake also yielded 16.75% of total fiber. Application of cryogenic grinding as well as its duration significantly increased the amount of bioactive molecules extracted from pumpkin seed cake as well as extracts antioxidant activity. Major increase was determined for phytosterols and protochlorophylls which were 2 and 2.5 fold higher, respectively, in pumpkin seed cake samples ground with cryogenic cooling during 12 min. PRACTICAL APPLICATIONS: Yearly production of pumpkin seed oil leaves behind more than 11.500 tons of by‐product in the form of pumpkin seed cake which is currently mainly used as livestock feed or for composting. Results of this study reveal high bioactive potential of pumpkin seed cake, which opens way to new possibilities of its utilization in functional food and dietary supplements production. In particular, it could be exploited as low cost raw material for the extraction of high added value extracts aimed for the treatment of benign prostatic hyperplasia. Application of cryogenic conditions during grinding additionally enhances bioactive potential of pumpkin seed cake.

Market reports show an increasing interest for healthy biscuits, with omega-3 and lignan rich flaxseeds being highlighted as key ingredients. Usage of milled flaxseed in comparison to the whole seed might improve bioaccessibility of lignans and omega-3, but also accelerate lipid oxidation, thus diminishing the consumers' acceptability. This research investigated the nutritional (lignans, omega-3, phenolic acids, antioxidant activity), physical (texture, spreading), and sensory properties of biscuits made from whole wheat, rye, oat, and barley with added milled flaxseed (10% on flour basis), as well as oxidative stability during storage. Lignans concentration in flaxseed biscuits (final range 101–117 mg/kg) was 30 times higher than in non-enriched whole-wheat biscuits (3.6 mg/kg), and concentration was unaffected by baking. The addition of flaxseed contributed to the variety of phenolic acids but not total phenolics, as well as increased the spread factor. The right combination of cereal flours with flaxseed resulted in sensory acceptance similar to white flour biscuits. While the barley-flaxseed combination was the least favourable, oat flour showed the best combination with flaxseed, but their acceptance significantly decreased during storage. Texture was dependent on the used cereal flour, as was the oxidative stability of biscuits which was minimally three months at ambient conditions.

Background. Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM) bread produced by bake-off technology on chemical composition and bioavailability of proteins, calcium, phosphorus, mag- nesium and iron content in Wistar rats. Material and methods. Wholemeal breads were baked with using conventional or bake off technology. In breads chemical composition, selected minerals content, amino acid composition were measured. Five week-old Wistar rats (n = 30, male), were randomly divided into fi ve groups and fed with modifi ed AIN-93G diets containing experimental breads. In animal study the nutritional value of breads' proteins and concentra- tion of selected minerals in serum, liver and femoral bone, were measured. Results. The body weight gain, biological value (BV) and net protein utilization (NPU) were signifi cantly higher in rats fed with partially baked frozen wholemeal (PBF WM) bread with sourdough and whey proteins. The level of magnesium was signifi cantly lower in serum of animals fed with the diet containing PBF WM bread with sourdough and whey proteins in comparison to rodents fed with conventional WM bread with sourdough. The content of iron was signifi cantly higher in liver of rats fed with PBF WM with sourdough bread in comparison to the groups fed with conventional WM and conventional WM with sourdough breads. Conclusions. Sourdough addition can be recommended in a production of whole wheat partially baked fro- zen bread but its use is further more benefi cial if it is fermented with whey proteins.

The aim of the study was to determine differences between objective and subjective quality characteristics of six different types of bread from the same manufacturer. As an indicator of their objective quality physicochemical parameters such as volume and shape of loaves, as well as porosity and profile of the crumb texture (firmness, gumminess, chewiness, resilience and cohesiveness) were measured by using standard instrumental methods. Sensory characteristics were determined by measuring general appearance (shape, volume), crust appearance (color, thickness), crumb appearance (color, porosity, consistency), texture (elasticity, chewiness) and by evaluating bread aroma and taste. Subjective quality characteristics of bread have been reported as a result of market research on hundred consumers of different age, gender, profession and place of residence, by using the preference test. Statistical analysis revealed parameters that have high impact on consumer preference. Correlation was determined between the data of chemical, physical, textural and sensory analysis of bread. Results show that „zrnopan”, „white” and „sour” bread satisfy the nutrition claims as a source of protein, while „packaged”, „rye” and „zrnopan” bread meet the nutrition claims as a source of dietary fiber. Bread types made from flour T-550 had softer and more elastic texture, compared to the dark types of bread who had lower elasticity and cohesiveness. „Sour” and „white” bread had the highest crumb porosity structure measured instrumentally. Sensory analysis graded „sour” bread and „zrnopan” bread as excellent, and very good grade was given to the remaining four bread types. Consumers gave great importance to the bread consumption, equally preferring basic and special type of bread, especially from artisan production. Almost half of them would be willing to pay a higher price for bread with enhanced nutritional value. Porosity measured by digital image analysis and texture properties measured by instrumental methods showed significant correlation with sensory evaluation for specific types of bread. It can be concluded that the evaluation of several instrumental parameters can result with reliable and objective quality control program that can be used in daily production practice, while meeting the consumer needs and habits.

Cereal meal is a product obtained by dehulling, pearling and/or thermal treatment of grains. After such processing, grain goes to a market as it is ready to be easily prepared for eating, usually just by cooking in excess water. Croatian mills produce cereal meals made from just one type of grain - usually from pearled barley, although buckwheat-, millet- or oat- meal can also be found. The choice of meals made out of cereal mixture on the Croatian market is limited and offered only from foreign manufacturers. Thus, the aim of this study was to optimise the production and to develop a new product of Croatian origin – mixed cereal meal. The influence of grain processing and cooking time on the grain texture was investigated. We compared cereal meal sensory characteristics with the product of foreign manufacturer, and also conducted a survey in order to find out selling potential of the product. Texture of cooked cereal meals was determined by instrumental measurement of hardness and stickiness. The highest hardness was measured for oat grain samples, followed by barley and wheat, while the softest grain showed to be rye, which was around eight times softer than oats. In all samples gradual reduction of hardness with increase of cooking time from 12 to 21 minutes was observed, that is, grains have soften 1.2 (in the case of wheat) to 2.7 times (in the case of barley). For rye, wheat and barley samples, we have noticed the decrease in hardness with increased degree of processing by pearling around 1.3, 1.7 and 3 times, respectively. In addition, hardness of barley grains was reduced by steam heat treatment by 1.2 times compared to the unsteamed barley grain. However, we may conclude that steaming of barley has weaker impact on grain softening than pearling that caused 2.6 times decrease of barley hardness. Stickiness was increased only in oat and rye samples, up to 3.3 times, with longer cooking time. Both, the sensory evaluation and the survey showed that the preferred mixed cereal meal was the one that consisted of four kinds of cereals: unkilned mildly pearled rye, not pearled and unkilned wheat, steamed and middle pearled barley and unkilned dehulled oats (1:1:1:1), cooked for 21 minutes.

Many attempts have been made to increase the nutritional value of bread by adding dietary fibre. However, fibre enrichment is usually associated with various technological problems. The aim of this study was to optimise the composition of a blend of inulin, pectin and guar gum to enrich the fibre content of partially baked frozen bread without impairing its technological quality. We prepared 20 formulations following a central composite design, together with 4 control breads. Bread enriched with inulin had higher crumb hardness, lower specific volume, shape, moisture content, and crumb cohesiveness than control bread, but improved flavour. Pectin and guar improved moisture content and crumb cohesiveness. There was no interaction between inulin and pectin for any of the bread attributes investigated, while interactions between inulin and guar were small. In contrast, guar and pectin significantly interacted to decrease volume and increase crumb hardness and chewiness. A desirability function method identified the optimised blend as containing 3% inulin, 0.9–1% pectin and 0.3–0.4% guar. Bread enriched with such blend had the following characteristics: specific volume, 4.06 cm 3 /g; shape, 0.63; crumb hardness, 189 g; resilience, 0.36; cohesiveness, 0.84; chewiness, 169 g; and flavour score, 4.6. Experimental values were close to the predicted ones, with prediction errors below 10% for all attributes tested. The specific volume, crumb hardness and chewiness of the enriched bread were superior to those of unenriched bread. However, undesirable textural changes occurred in the enriched bread during 12 weeks of frozen storage, and these changes strongly depended on the fibre blend composition.

Partially baked frozen (PBF) process prolongs bread shelf life, but diminishes its volume and crumb texture. Therefore, we investigated the possibility of using sourdough for the quality improvement in PBF wholewheat bread. Sourdough was fermented with either Lactobacillus plantarum, Lb. brevis or Leuconostoc mesenteroides mixed with yeast Candida humilis and added at 7.5, 15, 22.5 or 30% on bread dough basis. The choice of sourdough starter significantly affected bread acidity characteristics, flavour, specific volume, shape and crumb firmness. The sourdough amount and acetic acid content of bread inversely correlated to flavour score, specific volume, shape and crumb softness. The overall quality of PBF wholewheat bread was most efficiently improved after adding Lb. plantarum sourdough at 15–22.5%, resulting in retarded firming rate (74–94%) and improved specific volume (25–28%) in comparison with PBF bread without sourdough. Such sourdough has lactic to acetic acid higher than previously recommended for traditional sourbreads.

Cereals have a long history of use by humans. Cereals and cereal products are staple foods, and are important source of energy, carbohydrate, protein, fi bre, vitamins (E, B) and minerals (Zn, Mg, Fe) in both developed and developing countries. The health aspects of whole grain cereals have long been known, but the antioxidant profi le of whole grains has only recently been introduced to the antioxidant research community where mostly fruits and vegetables are in focus. In vitro experiments confi rm antioxidant richness of whole grains and their specific fractions, but further in vivo investigations are needed to confi rm the activity. Great variety of whole grain antioxidants suggest that regular consumption of whole grain cereals may have a signifi cant role in slowing down degenerative processes and prevention of chronic diseases.

The objective of this work was the optimization of extrusion process for the production of extruded corn meal that may be used in the production of corn bread by a direct procedure. The extrusion process variables, barrel temperature, Et (111-159 oC), moisture content, Mc (12.10 - 24.77 %) and screw speed, Ss (160-460 rpm) were considered and their influence on moisture content (Mc), Expansion Index (EI), bulk density (BD), Water Solubility Index (WSI), Water Absorption Index (WAI) and Cold Paste Viscosity (CPV) of extrudates was investigated. The influence of extruded corn meal addition on viscosity of wheat flour and corn meal mixture was monitored. The optimimum combination of extrusion conditions was Mc=21.21% / Et=145oC / Ss=263.5 rpm. The properties of extruded corn meal under optimal extrusion conditions were: Mc, 10.97 % ; EI, 4.22 ; WAI, 7.84 g gel/g dm ; WSI, 14.88 % ; BD, 36.35 g/100mL and CPV, 1220 BU. In the quantity of 30 % calculated on the wheat flour quantity, the extruded corn meal can be used for the production of corn breads by a direct procedure.

In order to improve technological properties of corn kernel for ethanol production, samples were treated with a hydrothermal pre-treatment of cooking (steaming), prior to drying. Two types of cooking process parameters were applied; steam pressure of 0.5 bars during a 10 min period, and steam pressure of 1.5 bars during a 30 min period. Afterwards, samples were dried at four different temperatures, 70, 90, 110 and 130 degrees C. Control sample was also submitted to the aforementioned drying parameters. Since the results showed that starch utilization, due to the gelatinization process, was considerably higher in the samples pre-treated before the ethanol production process, it was found that the cooking treatment had a positive effect on ethanol yield from corn kernel. Therefore, the highest ethanol yield was found in the corn kernel samples cooked for 30 min at steam pressure 1.5 bars and dried at 130 degrees C. Due to the similarity of processes used for starch fermentation, introduction of cooking pre-treatment will not significantly increase the overall ethanol production costs, whereas it will result in significantly higher ethanol yield.

Packaging requirements for fresh bakery goods are often minimal as many of the products are for immediate consumption. However, packaging can be an important factor in extending the shelf life of other cereal-based goods (toast, frozen products, biscuits, cakes, pastas). Some amount of the texture changes and flavor loss manifest over the shelf life of a soft-baked good can usually be minimized or delayed by effective use of packaging materials. The gains in the extension of shelf life will be application specific. It is recognized that defining the shelf life of a food is a difficult task and is an area of intense research for food product development scientists (food technologists, microbiologists, packaging experts). Proper application of chemical kinetic principles to food quality loss allows for efficiently designing appropriate shelf-life tests and maximizing the useful information that can be obtained from the resulting data. In the development of any new food product including reformulating, change of packaging, or storage/distribution condition (to penetrate into a new market), one important aspect is the knowledge of shelf life.

16 pages, 7 tables, 4 figures.-- The definitive version is available at www3.interscience.wiley.com, The present survey is integrated in the European project entitled EU-FRESHBAKE. This three years project started in October 2006. It aims at developing innovative processes and innovative formulations for the Bake Off technology taking into consideration, energy demand of the process, nutrition parameters and overall quality of the bread. To help and to advise the project on the expectations of the European consumers toward innovation, a consumer survey has been carried out taking into consideration 1050 consumers from 5 countries (Belgium, Croatia, Spain, France and Poland). The global objectives are (i) to better understand the attitudes of the European innovations in bread and (ii) to understand the main determinants of it. Globally the key points that arose from the survey were the environmental concern and the concern regarding health; these two aspects seem to steer the attitudes of the consumer. Basically, two categories of consumers were observed; (i) frequent (daily) buyers with a focus on quality and pleasure and (ii) less frequent buyers (once a week) with a more pronounced interest in nutrition and energy (process). The first group was named the crust group and the second one the crumb group. The crumb family seems to be the one that is the most interested in the outcomes of the EU-FRESHBAKE project. This group is concerned by nutrition quality and would prefer a bread which has been done with a less energy demanding process. The “crust” group is schematically less interested in the nutrition, in the shelf life and in the energy demand of the process used to prepare the bread. The results from this survey should be handled with care due to the relative small size of the sample and to the fact that the average age of the sample was rather young., This study (report, paper, workshop…) has been carried out with financial support from the Commission of the European Communities, FP6, Thematic Area “Food quality and safety”, FOOD-2006-36302 EU-FRESH BAKE.

The aim of this paper was to examine the effects of changing the component ratio on the quality of mixing and on the subsequent final product obtained from these mixtures. The experiments were conducted on two and three component mixtures of granulated and powder materials. The mixtures were made by using the TURBULA® Shaker Mixer which is a tumbler mixer with a figure-of-eight three dimensional motion. The use of this kind of mixer is much more reliable and simpler than the use of barrel mixers, v-blenders, double cone blenders, or ribbon mixers, which have segregation zones and longer mixing times. Soya flakes were selected as the granulated material while powder materials were wheat and corn flour. Different ratios of granulated and powder materials were used as the basis for the production of final products. The selection of these materials allowed the creation of high protein breads as final products of the experiment. By producing such specific products, it was possible to monitor the impact of multi-component mixing on nutritional and organoleptic characteristics, as well as the economic significance of various energy requirements needed during the experiments. Organoleptic characteristics of the final products were measured using standard sensory evaluation procedures. By collecting all the tests data and by doing a global statistical analysis, it was possible to extrapolate new data from which a more refined final product could be predicted based on nutritional and organoleptic optimization without the need of numerous repetitive testing. Furthermore, an economic impact of a large-scale production of such a product could be ascertained by assessing the duration rates and different speed values required for the proper initial mixing of components. Statistical data analysis was made using Microsoft Excel. Extrapolation of new data was made using a custom written form of FORECAST and other statistical functions.

6 pages, 2 figures, 4 tables., Bread quality index was established using the instrumental analysis of bread parameters that influencethe consumers’ acceptability. The instrumental methods that describe bread appearance, structure and texture have been chosen in order to enable the identification and quantification of main discrepancies of wheat bread produced by different processes such as fully baked frozen bread (FBF), partially baked frozen (PBF) and bread from unfermented frozen dough (UFD) in comparison to bread baked conventionally (CON). The significant influence of bread making technology on bread texture, crust appearance and specific volume was proven at p = 0.01. The quality index was calculated as a sum of grouped linearly normalized variables multiplied by group factor of significance and relatively to the CON bread. The presented quality index could be very useful in the bakery products development especially when innovative production process is applied., This study has been carried out with financial support from the Commission of the European Communities, FP6, Thematic Area “Food Quality and Safety”, FOOD-2006-36302 EU-FRESH BAKE.

Volatile compounds of mature fruits in blueberry (Vaccinium corymbosum L.) cultivars Duke, Elliot, Sierra and Bluecrop, during successive three harvesting period were examined. The volatile compounds were extracted using headspace-solid-phase microextraction (HS-SPME) and then analyzed using capillary gas chromatography. A total of twenty one volatile compounds were identified by HS-SPME, including higher alcohols, esters, aldehydes, phenols, monoterpens and acids, among which esters and alcohols were found to be the major compounds in all investigated cultivars. On the basis of the relative amounts of identified volatile compounds, it is believed that the following compounds probably contributed to the fresh blueberry odor: 2-phenylethyl acetate,  -terpineol, 1-octanol, isoamyl alcohol, ethyl acetate, hexyl acetate, nerol. The approximate concentrations of the identified volatile compounds are tabulated. The major compounds in all blueberry cultivars were ester (2-phenylethyl acetate) and alcohol (1-octanol) during all three harvesting periods. Statistical analysis (ANOVA) showed that cultivar significantly influenced on levels of 2-phenyl ethanol and geraniol (p≤ 0, 05) while harvesting period significantly influenced on level of isoamyl alcohol (p≤ 0, 05), and on level of isoamyl acetate (p≤ 0, 01).

Croatia in the Neretva valley produces remarkable quantities of mandarins and usually it is not possible to consume whole yield like fresh fruit so some of them are processed into jams. Mandarin like other citrus fruit is rich on polyphenolic compounds which are liable to quantitative and qualitative changes during processing. Therefore, the aim of this research work was to investigate polyphenolic content (total phenols, flavonoids and nonflavonoids by spectrophotometric method) and antioxidant capacity (FRAP method) as well as physicochemical parameters (dry matter, pH, total acidity, sugars and colorimetrically pectic substances) in fresh mandarins’ pulp and peel and in related jams. Two mandarin species Citrus unshiu (cultivar Saigon) and Citrus clementine (cultivar Corsica SRA 63) (grown in Neretva valley) and jams produced according to several recipes with fruit level variations were investigated. Pulp and peel of both investigated mandarin cultivars had very similar values of physicochemical parameters, whereas cv. Citrus clementine had a little bit higher all values except content of pectin substances. Similar values of physicochemical parameters were established in pulp and peel of both investigated mandarin cultivars unless in cv. Citrus Clementine where all values, except content of pectic substances were slightly higher. Also, higher amount of investigated polyphenolics was determined in Citrus clementine (fresh pulp, peel and jams) and flavonoids were most abounded group (55-85%) of polyphenolics in all jams what is contrary with pulp and peel where amount of nonflavonoids was higher (approximately 60% in total phenols) than flavonoids. Furthermore, the amount of polyphenolics and antioxidant capacity decreased during processing into jams and the losses considerably depend on fruit level, so higher amount of polyphenolics as well as antioxidant capacity were determined in jams with higher fruit level.

The aim of this study was to investigate the stability of polyphenolics and to evaluate their antioxidant activity during processing and storage. Low sugar jams were prepared under vacuum from two strawberry cultivars Elasanta and Marmolada, grown in conventional and organic cultivation in Croatia. fresh fruit and prepared jams were analyzed before and after storage. Differences between strawberries from organic vs. conventional cultivatiuon were investigated and the influence of cultivar on phenolics and antioxidant activity was studied, too. Compared to conventional cultivation, organic cultivation had effect on slightly higher levels of total phenolics, flavonoids and nonflavonoids. In spite of this, conventional strawberries showed higher antioxidant activity. Among fresh samples it is observed that cv. Elsanta contains higher amounts of total phenolics and flavonoids while cv. Marmolada contains higher amounts of nonflavonoids. During processing into jams, greater stability of total phenolics can not be considerably associated to influence of cultivation or cultivar. Flavonoids showed slightly higher stability than nonflavonoids without greater imact of cultivar and cultivation. Conventional jams showed slightly higher stability of anthocyanins while cultivar effects were not noticed. After 6 months storage, total phenolics were more stable in conventional jams. Influence of cultivar was perceived in amounts of nonflavonoids and anthocyanins and influence of cultivation was noticed in amounts of flavonoids. Antioxidant activity did not change markedly during processing neither during storage, so antioxidant activity of fresh atrawberries is comparable to their jams and both are certainly recommended as rich source in natural antioxidants.

Sour cherry marasca is important Croatian cultivar with limited cultivation only in the field of north and central part of Dalmatia. It is rich source of biologically active ingredients, particularly with phenolic compounds and anthocyanins. Sour cherries ecotype Sokoluša cv. Marasca from Zadar and Split growing area were analyzed at ripe stage and after freezing storage at -18°C for 6 months. Identification and quantification of phenolic compounds was performed by HPLC with UV/VIS PDA detector. Anthocyanins were dominated in all samples, and Sokoluša from Zadar growing area were more represented. The results showed that both sour cherries contained high amount of total anthocyanins (6.44 and 4.02 g/kg of dry matter). Cyanidin-3-glucosylrutinoside and pelargonidin-3-glucoside were major anthocyanins. Flavonols, hidroxycinnamates, flavan-3-ols and procyanidins were also determined but in significantly lower quantities and total values of previously mentioned compounds were higher in sour cherries Sokoluša from Zadar than from Split growing area. Besides anthocyanins flavonol glycosides were major phenolic compounds in analyzed samples (358.67 and 308.48 mg/kg of dry matter). Growing area has statistical significant affect on cyanidin-3-glucosylrutinoside, ferulic acid, kaemferol-3-glucoside, epicatehin, procyanidin 1 and on total flavanols and procyanidins. Cluster analysis showed that ecotype Sokoluša from different growing area is possible distinguished in accordance with determined compounds. Generally, freezing storage caused decreasing of anthocyanins and phenolics quantities except total flavonols in sour cherries from Zadar area and has statistical significant affect on ferulic acid, procyanidin 1 and on total flavanols and procyanidins.

Mild bactericidal technologies are becoming increasingly important in modern food industry. While maintaining nutritional and sensorial attributes of fresh foods these technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after exposure to repetitive cycles of these bactericidal treatments. Multi-strain cocktails of two of the most important foodborne pathogens, Listeria monocytogenes and attenuated Escherichia coli 0157:H7, were exposed to 20 consecutive cycles of mild inactivation by three different techniques. Used techniques comprised inactivation with lactic acid, chlorine dioxide and intense light pulses. Results showed that development of resistant mutant and/or selection of resistant cells was both species and technique dependent. While repetitive cycles of chlorine dioxide treatment did not result in increased resistance with any of three tested pathogens, lactic acid treatment showed potential to create or pull out resistant cells of L. monocytogenes. Effect was determined as decreased level of reduction in bacterial counts. Even greater effect was observed for intense light pulses which showed clear trend in increased overall resistance of both L. monocytogenes and E. coli O157:H7 strains. Trend observations were confirmed through linear regression analysis. Current findings indicate ability of foodborne pathogens to adapt to mild bactericidal treatments creating new challenges in risk assessment and more specifically in hazard analysis.