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Škrob je polisaharid građen od amiloze i amilopektina. Primjena nativnog škroba ima nekoliko nedostataka, stoga se primjenjuju različiti postupci modifikacije (kemijski, fizikalni, enzimski ili njihova kombinacija) kako bi se poboljšala njegova svojstva. Među češće korištenim postupcima modifikacije ističu se kemijski postupci. Ovaj završni rad će prikazati postupak modifikacije škroba primjenom limunske kiseline uz naglasak na različite metode procesa modifikacije i svojstva dobivenih škrobnih citrata. Starch is a polysaccharide made of amylose and amylopectin. The use of native starch has several disadvantages, therefore various modification procedures (chemical, physical, enzymatic or their combination) are applied to improve its properties. Among the most frequently used modification procedures, chemical procedures stand out. This final thesis will present the process of starch modification using citric acid with an emphasis on different methods of the modification process and the properties of the obtained starch citrates.

Zbog sve veće potrebe za proizvodnjom hrane, povećava se i količina nusproizvoda i biološkog otpada i zbog toga se zanimanje znanstvene zajednice usmjerava i prema valorizaciji nusproizvoda proizvodnje kave. Nakon proizvodnje i prerade kave zaostaje različiti nusproizvodi, kao što su usplođe ili kaskara, pulpa, srebrna kožica, talog, sluz, pergamentna ovojnica, nezrela i oštećena zrna kave. Pripremom napitka kave oko 90 % jestivih dijelova zrna se izdvaja kao nusproizvodi. Novija znanstvena istraživanja okrenuta su prema ispitivanju nusproizvoda prerade kave kako bi ih mogli iskoristiti u prehrambenoj, farmaceutskoj, kozmetičkoj i kemijskoj industriji, zbog njihovih bioaktivnih sastojaka i pozitivnih zdravstvenih učinaka. Također, daljnjom primjenom nusproizvoda želi se smanjiti kontaminaciju okoliša, koju izazivaju nusproizvodi prerade kave. U ovome radu prikazana su osnovna svojstva kave, dan je pregled faza nastanka nekih nusproizvoda kave, njihov sastav te mogućnosti daljnje prerade u proizvodnji novih funkcionalnih prehrambenih proizvoda. Due to the increasing need for food production, the amount of by-products and biological waste is also increasing, and therefore, the interest of the scientific comunity is directed towards the valorization of the by-products of coffee production. After the production and processing of coffee, various by-products remain, such as cascara, pulp, silver skin, sediment, mucilage, parchment, immature and damaged coffee beans. During the preparation of the coffee drink, about 90% of the edible parts of the beans are separated as by-products. Recent scientific research is focused on examining the by-products of coffee processing so that they can be used in the food industry, pharmaceutical, cosmetic and chemical industries, due to their bioactive ingredients and positive health effects. Also, the further use of by-products aims to reduce the environmental contamination caused by the by-products of coffee processing. In this paper, the basic properties of coffee are presented, an overview of the stages of the formation of some coffee by-products, their composition and the possibilities of further processing in the production of new functional food products is given.

Zbornik sadrži 5 preglednih radova, 6 izvornih znanstvenih radova i 3 stručna rada predstavljena na 13. međunarodnom znanstveno-stručnom skupu HRANOM DO ZDRAVLJA, organiziranog u sljedećim sekcijama: Prehrana, Funkcionalna hrana i dodaci prehrani, Sigurnost hrane i Analiza hrane. Proceedings contains 5 review papers, 6 original scientific papers, and 3 professional papers presented at 13th International Scientific and Professional Conference WITH FOOD TO HEALTH, organised in following sections: Nutrition, Functional Food and Dietary Supplements, Food Safety and Food Analysis.

Škrob je polisaharid biljnog podrijetla, izgrađen od amiloze i amilopektina te ga karakteriziraju dva vrlo bitna svojstva, a to su želatinizacija i retrogradacija. Prirodni škrob se sve više podvrgava modifikacijama s ciljem postizanja specifičnih funkcionalnih svojstava te zbog poboljšanja svojstava gotovog proizvoda. Najčešća metoda modifikacije kojoj se podvrgava prirodni škrob je kemijska, ali postoje još tri vrste: enzimska, fizikalna i kombinirana metoda. Danas se sve više istražuju enzimske i fizikalne metode modifikacije škroba jer su kemijske metode modificiranja izazvale nelagodu kod potrošača. Cilj ovog rada je ukratko objasniti što je škrob, njegova dva vrlo bitna svojstva, zašto se škrob podvrgava modifikacijama te pobliže opisati sve metode modificiranja škroba s posebnim naglaskom na fizikalne metode modificiranja iz prethodno navedenog razloga. Starch is a plant-based polysaccharide, which consists of amylose and amylopectin and it is characterized by two crucial properties – gelatinization and retrogradation. Native starch is more frequently being subjected to modification processes to achieve enhanced properties. Most used method of starch modification is chemical modification, but there are also enzymatic, physical, and combined methods. Enzymatic and physical methods are being investigated more frequently, because chemical methods cause discomfort to consumers. The purpose of this paper is to explain what starch is, what its two important properties are, the reason why starch is subjected to modifications and to describe each method of modification with a focus on physical methods.

Škrob, kao glavni predstavnik polisaharida, zbog velikog potencijala, nastoji se maksimalno izolirati iz namirnica bogatih njime te kao takav maksimalno iskoristiti. Jedna od sirovina bogata upravo škrobom je krumpir. Zbog niza prednosti škroba dobivenog isključivo iz ove namirnice, industrija proizvodnje škroba iz krumpira postigla je velik interes. Ona za cilj ima dobiti što veći prinos škroba te što veću čistoću samog škroba od različitih drugih nečistoća što zahtjeva vrlo složen i precizan postupak proizvodnje uključujući niz koraka. Cilj ovog rada je opisati svojstva krumpira te škroba, objasniti postupak proizvodnje škroba iz krumpira kao i njegovu primjenu u ostalim industrijama. The starch, the main representative polysaccharide, due to its great potential, strive to be maximally isolated from foods rich in it and, as such, used to be maximum. One of the groceries which is high in starch is potato. Due to a number of adventages of starch obtained exclusively from this food, potato starch production industry has achieved great interest. It aims to obtain the highest possible starch yield and the highest possible purity of the starch from various other impurities, which requires a very complex and precise production process, including a series of steps. The aim of this work is to describe the properties of potatoes and starch, to explain the process of potato starch production as well as its application in other industries.

Škrob je biljni polisaharid izgrađen od jedinica glukoze povezanih u dva polimerna lanca: amilozu i amilopektin. Primjena škroba u nativnom obliku sve je manja te se škrob podvrgava različitim postupcima modifikacija (kemijskim, fizikalnim, enzimskim i njihovim kombinacijama) kako bi se poboljšala sama svojstva škroba. U novije vrijeme sve se veći broj istraživanja bazira na nekonvencionalnim postupcima obrade različitih sirovina i istražuje se njihova primjena u prehrambenoj industriji. Ovaj rad prikazati će napredak istraživanja u modifikaciji škroba nekonvencionalnim tehnikama i njihovu primjenu u prehrambenoj industriji. Starch is a plant polysaccharide made up of glucose units linked in two polymer chains: amylose and amylopectin. The use of starch in native form is decreasing and starch is subjected to various modification procedures (chemical, physical, enzymatic and their combination) to improve the properties of starch. Recently, an increasing number of researches are based on nonconventional techniques of processing various raw materials and their application in the food industry. The purpose of this paper is to explain the progress of research in starch modification by nonconventional techniques and their application in the food industry.

Proceedings contains 5 review papers, 6 original scientific papers, and 3 professional papers presented at 13th International Scientific and Professional Conference WITH FOOD TO HEALTH, organised in following sections: Nutrition, Functional Food and Dietary Supplements, Food Safety and Food Analysis.

Šećer koji se dobije u proizvodnji iz šećerne repe je iznimno važna sirovina koja se koristi u svakodnevnoj upotrebi. Proces proizvodnje šećera iz šećerne repe je iznimno tehnološki složen postupak, koji se sastoji od: prijema i skladištenje šećerne repe, suhog čišćenja repe, transporta repe, odvajanja nečistoća, pranja repe, rezanja repe, ekstrakcije šećera iz šećerne repe, čišćenja difuznog soka, predalkalizacije, alkalizacije, prve saturacije, druge saturacije, završne saturacije, sulfitacije, uparavanja soka i kristalizacija šećera. Osim glavnog proizvoda, a to je šećer, dobiju se i nusproizvodi u proizvodnji šećera koji se mogu koristiti u različite svrhe. Melasa je sirup koji se može koristiti pri proizvodnji alkohola, kvasca, smeđeg šećera ili kao zamjena za šećer. Repini rezanci su nusproizvod koji zaostaje u procesu proizvodnje šećera iz šećerne repe, a zbog svojih karakteristika i energetske vrijednosti može se koristiti u prehrambenoj industriji. Zbog velikog sadržaja prehrambenih vlakana, koji iznosi oko 75 %, rezanci se mogu koristiti u pekarskoj proizvodnji i u proizvodnji finih pekarskih proizvoda. Cilj rada je bilo prikazati nastanak repinih rezanaca kroz postupak proizvodnje šećera iz šećerne repe i opisati svojstva, preradu i primjenu repinih rezanaca. Sugar obtained in the processing of sugar beet is an extremely important raw material used everyday. The process of sugar production from sugar beet is an extremely technologically complex process, which consists of: reception and storage of sugar beet, dry cleaning of beets, transport of beets, separation of impurities, washing of beets, cutting of beets, sugar extraction from sugar beets, cleaning of diffuse juice, prealkalization, alkalization, first saturation, second saturation, final saturation, sulfitation, juice evaporation and sugar crystallization. In addition to the main product, which is sugar, there are also by-products in the production of sugar that can be used for various purposes. Molasses is a syrup that can be used in the production of alcohol, yeast, brown sugar or as a substitute for sugar. Sugar beet pulp is a by-product that lags behind in the process of sugar production from sugar beet, and due to their characteristics and energy value can be used in the food industry. Due to the high content of dietary fiber, which is about 75%, sugar beet pulp can be used in bakery production and in the production of fine bakery products. The aim of this study was to show the formation of beet pulp through the process of sugar production from sugar beet and to describe the properties, processing and application of sugar beet pulp.

Polifenoli su molekule koje su prisutne posvuda u prirodi. To su mnogobrojni spojevi različitih kemijskih struktura. Oni su, također, prisutni i u biljkama. Jedna od biljaka bogatih polifenolnim tvarima je kakaovac. Kakaovo zrno u sebi sadrži veliku količinu polifenola, ali prilikom njegove obrade količina se uvelike smanjuje. Istraživanja su pokazala da fermentacija i sušenje, kao i postupci vezani uz proizvodnju čokolade, imaju negativan učinak na količinu polifenola u kakaovu zrnu. Stoga se danas nameće sve veća potreba za pronalaskom metoda obrade kakaova zrna i tehnologija u proizvodnji čokolade koje će sačuvati što više polifenola u gotovom proizvodu. Razlog tome je što istraživanja pokazuju kako polifenoli imaju pozitivne učinke na ljudsko zdravlje. Polyphenols are molecules that are present everywhere in nature. They represent numerous compounds of different chemical structures. They are also present in plants. One of the plants rich in polyphenols is cocoa. Cocoa bean contains a large amount of polyphenols, but during its processing this amount is greatly reduced. Studies have shown that fermentation and drying of cocoa bean, as well as a chocolate production processes, have a negative effect on the amount of polyphenols in cocoa beans. Therefore, there is an increasing need for finding of cocoa bean processing methods and chocolate production technologies that will preserve as much polyphenol as possible in the finished product. The reason for that is the results of researches which show that polyphenols has very positive effects on human health.

Rezistentni škrob (RS) je poseban oblik škroba koji se ne razgrađuje u tankom crijevu, već nerazgrađen odlazi u debelo crijevo gdje podliježe fermentaciji. Postoje pet različitih tipova rezistentnog škroba: RS1, RS2, RS3, RS4 i RS5. RS1 se nalazi u fizički nepristupačnom obliku te je zbog toga nedostupan enzimima. RS2 ima radijalno zbijenu strukturu koja ograničava pristup probavnim enzimima i pronalazi ga se u sirovom krumpiru te zelenim bananama. RS3 su retrogradirani škrobovi i predstavlja najzastupljeniju grupu rezistentnog škroba. RS4 se dobiva kemijskim modifikacijama, poput konverzije, supstitucije ili umrežavanja te na takav način blokira pristup enzimima. RS5 je novi izvor rezistentnog škroba te se definira kao kompleks izveden iz amiloze i različitih lipida. Na stvaranje rezistentnog škroba utječu različiti čimbenici, kao što su: svojstva škroba, vlažnost, drugi sastojci hrane, uvjeti procesiranja, vrijeme i uvjeti skladištenja. RS je zbog svojstava vlakana koja posjeduje pronašao primjenu u brojnim prehrambenim proizvodima (najčešće u pekarskim proizvodima) te ima vrlo povoljan utjecaj na zdravlje ljudi. Resistant starch (RS) is a special form of starch that does not digest in the small intestine, but goes undigested into the colon where it undergoes fermentation. There are five different types of resistant starch: RS1, RS2, RS3, RS4 and RS5. RS1 is in a physically inaccessible form and because of that it is unavailable to enzymes. RS2 has tightly packed radial pattern that limits the accessibility of digestive enzymes and it is found in raw potatoes and bananas. RS3 are retrograded starches and represent the most common group of resistant starches. RS4 is obtained by chemical modifications, such as conversion, substitution or crosslinking, thus blocking access to enzymes. RS5 is a new source of resistant starch which is defined as a complex derived from amylose and various lipids. The formation of resistant starch is affected by various factors such as: starch properties, moisture, other food ingredients, processing conditions, time and storage conditions. Due to the properties of the fibers, RS has found application in many food products (most often in bakery products) and has a very beneficial effect on human health.

Kakaovac (Theobroma cacao) je stablo čije se sjeme koristi za dobivanje kakaa i čokolade. Kakaov maslac je biljna mast žućkaste boje, karakterističnog mirisa i okusa, specifičnih senzorskih i fizikalno-kemijskih svojstava. Proces proizvodnje čokolade se sastoji od izrade čokoladne mase, odnosno miješanja, valcanja, končiranja, temperiranja te oblikovanja čokoladne mase. U proizvodnji čokolade često se kao zamjena za kakaov maslac koriste različite vrste zamjenskih masti. Zamjenske masti u proizvodnji čokolade se dijele na kakaov maslac ekvivalente, zamjene za kakaov maslac i kakaov maslac nadomjestke. Kakaov maslac ekvivalenti mogu zamijeniti kakaov maslac na bilo koji način jer imaju isti trigliceridni sastav. Zamjene za kakaov maslac imaju sličan sadržaj masnih kiselina, ali različitu strukturu triglicerida od kakaovog maslaca. Kakaov maslac nadomjesci su kemijski potpuno različiti od kakaovog maslaca i koriste se za potpunu zamjenu kakaovog maslaca zbog razlike u sastavu triglicerida. Cocoa tree (Theobroma cacao) is a tree whose seed is used to obtain cocoa and chocolate. Cocoa butter is a yellow vegetable fat with characteristic aroma and flavor, and specific sensory and physico-chemical properties. The chocolate production process consists of chocolate mass creation, specifically blending, refining, conching, tempering, and shaping the mass. Substitute fats are often used instead of cocoa butter in the production of chocolate. Substitute fats are divided into cocoa butter equivalents, cocoa butter replacers and cocoa butter substitutes. Cocoa butter equivalents can replace cocoa butter in every way as they have the same triglyceride composition. Cocoa butter replacers have similar fatty acid content, but a different triglyceride structure than cocoa butter. Cocoa butter substitutes are chemically different from cocoa butter and are used for complete substitution of cocoa butter, because of the difference in the composition of triglycerides.

Cilj ovog diplomskog rada bio je ispitati utjecaj dodatka kakaove ljuske na svojstva tamne čokolade. Kakaova ljuska je tretirana visokonaponskim električnim pražnjenjem kroz 15 minuta u koncentraciji od 3 % i na frekvenciji 40 Hz. Čokolade s tretiranom i netretiranom ljuskom u udjelima od 5, 10 i 15 % proizvedene su u laboratorijskom kugličnom mlinu uz primjenu sljedećih uvjeta: temperatura kupelji 55 °C; 2,5 kg kuglica i brzina okretaja 60 o/min. Nakon procesa miješanja u kugličnom mlinu, čokolade su temperirane i oblikovane u kalupima. Nakon hlađenja (8 °C) dobivenim čokoladama su određeni sljedeći parametri: boja (nakon hlađenja, nakon tjedan dana, mjesec i dva mjeseca), tvrdoća, veličina čestica i viskoznost. Rezultati su pokazali da se dodatkom kakaove ljuske povećava viskoznost i veličina čestica, a smanjuje tvrdoća čokolada. Također dodatkom ljuske čokolade su bile tamnije u usporedbi s čokoladom bez dodane kakaove ljuske. Nakon dva mjeseca više su posvijetlile čokolade s kakaovom ljuskom. The aim of this study was to determine the effect of addition of cocoa shell on the properties of dark chocolate. The cocoa shell was treated with high voltage electrical discharge for 15 minutes at concentration of 3% and at frequency of 40 Hz. Chocolates with treated and untreated cocoa shell were produced with addition of 5, 10 and 15 %. The chocolate production process was carried out in a laboratory ball mill using the following conditions: bath temperature 55 °C; 2.5 kg balls and speed 60 rpm. After the mixing process, chocolates were tempered and moulded. After cooling (8 °C), following parameters were determined: colour (after cooling, one week, one month and two months), hardness, particle size and viscosity. The results showed that addition of cocoa shell in chocolate increases viscosity and particle size, and decreases hardness. Also, addition of cocoa shell chocolates were darker compared with chocolate without added cocoa shell. After two months chocolates with cocoa shell were brighter.

Cilj rada bio je na osnovi dostupnih literaturnih izvora prikazati dosadašnje spoznaje o inovativnim tehnikama za ekstrakciju polifenolnih spojeva iz biljnih materijala. Nadalje, eksperimentalno provesti istraživanje o učinkovitosti ekstrakcije polifenolnih spojeva iz komine borovnice primjenom visokonaponskog električnog pražnjenja, pulsirajućeg električnog polja i ultrazvuka ovisno o otapalu na bazi metanola odnosno etanola. Na temelju provedenog istraživanja najboljom metodom pokazala se ekstrakcija primjenom pulsirajućeg električnog polja gdje je najviše ukupnih polifenola ekstrahirano pri uvjetima: jakost polja 20 kV/cm u vremenskom trajanju od 15 min uz upotrebu otapala na bazi etanola, a najveću antioksidativnu aktivnost imao je ekstrakt dobiven pri uvjetima: jakost polja od 20 kV/cm u vremenskom trajanju od 15 min uz upotrebu otapala na bazi etanola. Najbolja metoda za ekstrakciju antocijana i flavonola pokazala se ekstrakcija potpomognuta pulsirajućim električnim poljem pri uvjetima: jakost polja od 20 kV/cm, brojem impulsa 100 i uz upotrebu otapala na bazi metanola, dok je najbolja metoda za ekstrakciju fenolnih kiselina također ekstrakcija potpomognuta pulsirajućim električnim poljem uz iste prethodne uvjete, ali uz upotrebu otapala na bazi etanola. The aim of this research was to present the current knowledge on innovative techniques for the extraction of polyphenolic compounds from plant materials on the basis of available literature sources. Furthermore, experimentally conduct research on the efficiency of extraction of polyphenolic compounds from blueberry pomace using high-voltage electric discharge, pulsed electric field and ultrasound depending on the solvent based on methanol and ethanol. Based on the conducted research, the best method was extraction using a pulsed electric field where most of the total polyphenols were extracted under conditions: field strength 20 kV/cm for a period of 15 min using ethanol-based solvents, and the extract obtained under the conditions had the highest antioxidant activity: field strength of 20 kV/cm for a period of 15 min using ethanol-based solvents. The best method for the extraction of anthocyanins and flavonols proved to be extraction aided by a pulsed electric field under conditions: field strength of 20 kV/cm, number of pulses 100 and using methanol-based solvents, while the best method for extraction of phenolic acids is also pulsed electric field-assisted extraction under the same previous conditions, but using ethanol-based solvents.

U ovom su završnom radu razmatrana intenzivna sladila. Intenzivna sladila jedan su od prehrambenih aditiva koji se dodaje u procesu proizvodnje hrane. Mnoštvo ih je i imaju široku primjenu. Štetne posljedice konzumacije saharoze po ljudsko zdravlje u sve većoj mjeri su potaknule na upotrebu zaslađivača ili njihovih kombinacija. Zaslađivači nemaju kalorijsku vrijednost te su kao takvi pogodni za upotrebu. Kada je pak riječ o njihovoj štetnosti, provođene su brojne studije koje su ukazivale na njihove štetne utjecaje te još uvijek nemaju odobrenje za upotrebu u određenim zemljama. Kako bi se zaslađivači mogli upotrebljavati u proizvodnji hrane, mora biti utvrđena njihova sigurnost što je u funkciji utvrđivanja načina na koji njihova razgradnja šteti ljudskom zdravlju. High intensive sweeteners are considered in this final paper. Intensive sweeteners are one of the food additives added in the food production process. There are many of them and they have a wide application. The harmful effects of sucrose consumption on human health have increasingly encouraged the use of sweeteners or combinations thereof. Sweeteners have no caloric value and as such are suitable for use. When it comes to their harmfulness, numerous studies have been conducted that have indicated their harmful effects and are still not approved for use in certain countries.. In order for sweeteners to be used in food production, their safety must be established, which is in the function of determining the way in which their degradation is harmful to human health.

Pravim čajevima nazivaju se čajevi koji se proizvode od listića biljke Camellia sinensis. U tu skupinu čajeva svrstavaju se: zeleni, bijeli, crni i oolong čaj. Oolong čaj je polufermentirani čaj koji je nastao u provinciji Fujian, u Kini. Spada u posebnu skupinu između nefermentiranih (zelenih) i fermentiranih (crnih) čajeva. Oolong čaj je jedinstveni čaj posebnog okusa i kvalitete. Postupci proizvodnje sastoje se od: venuća svježih listova biljke Camellia sinensis, valjanja, fermentacije te sušenja. Kemijski sastav oolong čaja bitno utječe na boju, aromu i okus čaja. Najvažnije kemijske komponente u oolong čaju su polifenoli, odnosno katehini koji su glavni sastojci u određivanju boje i okusa čaja. Oolong čaj ima pozitivne učinke na ljudsko zdravlje. Koristi se u prevenciji ateroskleroze, bolesti srca i hipertenzije. Smanjuje učestalost karcinogeneze, rast bakterija i replikaciju različitih virusa te pomaže kod mršavljenja. Real teas are teas made from the leaves of Camellie sinensis plant. This group of teas includes: green, white, black and oolong tea. Oolong tea is a semi-fermented tea that originated in Fujian Province, China. It belongs to a special group between unfermented (green) and fermented (black) teas. Oolong tea is a unique tea of special taste and quality. Production processes consist of: wilting fresh leaves of the plant Camellia sinensis, rolling, fermentation and drying. The chemical composition of oolong tea significantly affects the color, aroma and taste of tea. The most important chemical components in oolong tea are polyphenols, or catechins, which are the main ingredients in determining the color and taste of tea. Oolong tea has positive effects on human health. It is used in the prevention of atherosclerosis, heart disease and hypertension. It reduces the frequency of carcinogenesis, bacterial growth and replication of various viruses and helps with weight loss.

Jedinstvenost i praktičnost ekstruzijskog kuhanja pridonijele su popularnosti ovog procesa na tržištu. Proces ekstruzije omogućuje obradu različitih vrsta sirovina i dobivanje gotovih proizvoda u kratkom vremenskom periodu. U postupku ekstruzije najčešće se koriste sirovine bogate škrobom i proteinima, a jedna od najpopularnijih je kukuruzna krupica. Cilj ovog diplomskog rada bio je odrediti utjecaj vlažnosti zamjesa na svojstva ekstrudiranih brašna različitih sorti kukuruza dobivenih od Poljoprivrednog instituta Osijek. Korištene su vlažnosti od 30 i 35 %. Postupak ekstruzije bio je proveden na laboratorijskom jednopužnom ekstruderu te su ispitivani sljedeći parametri: ekspanzijski omjer, nasipna masa, boja, indeks apsorpcije vode (WAI), indeks topljivosti u vodi (WSI) i reološka svojstva Brabenderovim Mikro-visko-amilografom. Rezultati su uspoređeni s rezultatima za neekstrudirana brašna kukuruza. Dobiveni rezultati pokazali su da povećanje vlažnosti nije značajno utjecalo na porast eksponencijalnog omjera (EO) i nasipnu masu ekstrudata (BD). Proces ekstruzije i povećanje vlažnosti značajno je utjecalo na povišenje indeksa apsorpcije vode (WAI) i indeksa topljivosti ekstrudata u vodi (WSI). U usporedbi s neekstrudiranim uzorcima ekstrudirani uzorci su postigli tamniju i intenzivniju boju, te su svrstani u domenu crvene i žute boje. Procesom ekstruzije također je smanjena viskoznost vrha gotovo svih uzoraka te je potvrđena dobra stabilnost prilikom miješanja na visokim temperaturama, a najveću sklonost retrogradaciji pokazali su neekstrudirani uzorci. Extrusion cooking is one of the most popular process sin the market due to its uniqueness and convenience. The extrusion process enables processing of different types of raw materials and obtaining finished products in a short period of time. Raw materials rich in starch and protein are most commonly used in the extrusion process, and corn grits is one of the most popular. The aim of this thesis was to determine the influence of the moisture content on the properties of extruded flours of different corn obtained from the Agricultural Institute of Osijek. Moisture content of 30% and 35% were used. The extrusion process was performed on a laboratory single screw extruder and the following parameters were tested: expansion ratio, bulk density, color, water absorption index (WAI), water solubility index (WSI), and rheological properties using a Brabender Micro-visco-amylograph. The results were compared with those for non-extruded corn grits. The obtained results showed that the increase in moisture did not significantly influence the increase of the expansion ratio (EO) and the bulk density of the extrudate (BD). The extrusion process and the increase in moisture content significantly influenced the increase in the water absorption index (WAI) and the extrudate solubility index in water (WSI). Compared to non-extruded samples, extruded samples achieved a darker and more intense color and were classified as red and yellow. The extrusion process also reduced the peak viscosity of almost all the samples and confirmed good stability when mixed at high temperatures, with the highest tendency for retrogradation of the non-extruded samples.

Cilj ovog rada bio je ispitati utjecaj dodatka kakao maslac ekvivalenata, odnosno palmine i kokosove masti na svojstva tamne i mliječne čokolade. Za proizvodnju čokolada korišten je laboratorijski kuglični mlin, nakon čega su čokolade temperirane, stavljene u kalupe i ohlađene. Utjecaj dodatka kakao maslac ekvivalenata određen je mjerenjem boje, veličine čestica, viskoznosti i tvrdoće. Istraživanjem je utvrđeno da je do veće ukupne promjene boje došlo kod tamnih čokolada nego kod mliječnih te da je dodatkom kakao maslac ekvivalenata u čokolade došlo do manje ukupne promjene boje u odnosu na uzorke bez palmine i kokosove masti. Utvrđeno je da se tvrdoća tamnih i mliječnih čokolada smanjila dodatkom palmine i kokosove masti. Kod tamnih čokolada dodatkom kakao maslac ekvivalenata došlo je do smanjenja vrijednosti za Casson-ovu plastičnu viskoznost i granicu tečenja te je smanjenje najviše izraženo kod uzorka u koji je dodana kokosova mast. Kod mliječnih čokolada, vrijednost Casson-ove plastične viskoznosti najviša je u uzorku s palminom masti, a Casson-ova granica tečenja najveća je kod uzorka bez dodanih ekvivalenata. Najveće povećanje veličine čestica uočeno je kod tamne čokolade s palminom masti, dok u uzorcima mliječnih čokolada dodatkom kakao maslac ekvivalenata nije došlo do značajnije promjene u veličini čestica. The aim of this study was to investigate the effect of addition of cocoa butter equivalents (palm and coconut oil) on the properties of dark and milk chocolate. Laboratory ball mill was used for the production of chocolates after which the chocolates were tempered, moulded and cooled. The effect of adding cocoa butter equivalents was determined by measuring colour, particle size, viscosity and hardness. The study found that a larger colour change occurred in dark chocolates than in milk ones and that by adding cocoa butter equivalents to chocolate, colour change was minor in comparison to samples without the equivalents. The hardness of dark and milk chocolates was reduced by adding palm and coconut oil. In dark chocolate with the addition of cocoa butter equivalents, Casson's plastic viscosity and yield value decreased, and the decrease was the most pronounced in the sample with coconut oil. In milk chocolates, the value of Casson's plastic viscosity was highest in the sample with palm oil and Casson's yield value was highest in the sample without added equivalents. The largest particle size increase was observed in dark chocolate with palm oil, and milk chocolates did not show significant changes in particle size.

Šećer je neizostavan sastojak hrane, no pretjerana konzumacija dovodi do brojnih štetnih učinaka za organizam, kao što su debljanje, pojava karijesa, dijabetes itd. Od davnina je saharoza poznata kao najčešće upotrebljavani šećer u kućanstvu i industriji. U današnje vrijeme proizvodnja prehrambenih proizvoda nezamisliva je bez uporabe aditiva, alternativnih prirodnih i umjetnih šećera, što zbog boljih tehnoloških svojstava, što zbog manje nutritivne i kalorijske vrijednosti. U mnoštvu korištenih aditiva, veliku važnost imaju sladila, koja su neizostavna prvenstveno u proizvodnji gaziranih pića i konditorskih proizvoda. Sladila su tvari koje izazivaju okus slatkoće, zbog čega se upotrebljavaju kao dodatak hrani i piću kao zamjena za šećer. U pravilu, manje su kalorijske vrijednosti od šećera, tj. saharoze, manje slatkoće i bolje nutritivne vrijednosti. Sladila se generalno dijele na umjetna i prirodna, međutim postoji i bolja podjela, na nutritivna i nenutritivna sladila. Jedna od najomiljenijih namirnica konditorske industrije među potrošačima, definitivno je čokolada. Čokolada je visokovrijedna namirnica koja uz osnovne hranjive sastojke sadrži i niz bioaktivnih sastojaka, za koje je dokazan pozitivan učinak na ljudsko zdravlje. Zbog velikog broja čokoladnih proizvoda na tržištu postoji potreba za razvojem inovativnih, atraktivnih čokoladnih proizvoda s novim, funkcionalnim sastojcima, te uporabom različitih vrsta sladila, kao zamjene za šećer. Cilj ovoga rada je bio je dati pregled sladila koja se najčešće upotrebljavaju u proizvodnji ove slatke namirnice. Sugar is an infallible food ingredient, however the exaggerated usage of latter causes numerous harmful effects for the organism, such as obesity, caries appearance, diabetes etc. Sucrose has been always known as the most used sugar in domestic and industry activities. However, nowadays people and industry take alternative species of natural and artificial sugars because of better technologic properties and less nutritious and calorie value. In the crowd of additives that can be used, sweeteners have great importance, which are primarily unavoidable in production of soft drinks and confectionary product. Sweeteners are substances which provide a sweet taste, which is why they are added to food and drinks as a sugar substitutes. In general, they contain significantly less food energy than sugar i.e. sucrose, less sweetness and better nutritional value. Sweeteners are generally divided in artificial and natural, but better classification is the one in nutritive and non-nutritive sweeteners. One of the favorite foods of the confectionery industry among consumers is definitely chocolate. Chocolate is a highly valuable food, which in addition to basic nutrients also contains a range of bioactive compounds, which exert positive health effects. However, due to the abundant number of different chocolate products on the market, a need has arised for development of innovative, attractive chocolate products with novel, functional properties and using different types of sweetener as a substitute for sugar. The aim of this thesis was to give overview of sweeteners most commonly used in production of these sweet product.

Crni čaj je potpuno fermentirani čaj. Zajedno sa zelenim, bijelim i oolong čajem čini grupu pravih čajeva koji se dobivaju različitim postupcima prerade listića i pupoljaka biljke Camellia sinensis. Proces proizvodnje crnog čaja se sastoji od venuća lišća, kidanja i valjanja te fermentacije. Crni čaj se najviše konzumira u Indiji, a zbog mnogobrojnih blagodati na zdravlje ljudi popularnost mu raste i u drugim krajevima svijeta. Zbog velike količine polifenola, crni čaj ima antioksidacijsko, antikancerogeno, antimutageno i antimikrobno djelovanje. Također služi i kao zamjena za kavu jer sadrži kofein. Black tea is fully fermented tea. Green, white, oolong tea and black tea are considered „true teas“, because they are obtained by various processing methods of leaves and buds of the Camellia sinensis plant. Black tea production process is consist of wither leaves, tearing, rolling and fermentation. Black tea is most consumed in India. Due to many benefits for human health, its popularity grows in many other countries worldwide. As a result of the large amount of polyphenols, black tea has antioxidant, antimutagenic and antimicrobial effects. It also serves as a coffee substitute because it contains caffeine.

U ovom radu ispitivan je utjecaj ekstruzije pri različitim temperaturnim profilima na svojstva kukuruznog škroba. Korišteni temperaturni profili su 90/100/120 °C, 100/115/140 °C i 110/140/160 °C. Ispitivani parametri su boja, kapacitet bubrenja, indeks topljivosti u vodi, bistroća (prozirnost) pasti te reološka svojstva škrobnih pasti određenih Brabenderovim mikro visko-amilografom. Modifikacijom se mijenjaju kemijska i fizikalna svojstva škroba što dovodi do povećanja njegove industrijske primjene. Uspoređujući rezultate nativnog škroba s rezultatima modificiranih škrobova vidljivo je da je ekstruzija uvelike pridonijela poboljšanju svojstava škroba. Povišenjem temperature ekstruzije došlo je do sniženja početne temperature želatinizacije, smanjenja viskoznosti škrobnih pasti, veće stabilnosti pri višim temperaturama i smanjenja stupnja retrogradacije. Kapacitet bubrenja i indeks topljivosti u vodi povećali su se s povišenjem temperaturnog profila ekstruzije. Bistroća škrobnih pasti povećala se proporcionalno s temperaturom ekstruzijskog kuhanja, dok je boja ekstrudata bila sve tamnija pri višim temperaturama. In this paper, the influence of extrusion cooking at various temperature profiles on the properties of corn starch was studied. The temperature profiles used in study were 90/100/120 °C, 100/115/140 °C and 110/140/160 °C. Examined parameters were color, swelling capacity, water salubility index, paste clarity (transparency), and rheological properties of starch determined by Brabender's micro visco-amylograph. With modification the physical and chemical properties of starch are changed, which leads to an increase in the industrial use of starch. Comparing the results of native starch with the results of modified starches it is apparent that extrusion greatly contributed to the improvement of starch properties. Increasing the extrusion temperature resulted in lowering the initial gelatinization temperature, decreasing the viscosity of starches, higher stability at higher temperatures and decreasing the retrogradation rate. Swelling capacity and water solubilty index increased with increament of the extrusion temperature profile. Paste clarity increased proportionally to the temperature of extrusion cooking, while the higher extrusion temepratures resulted in darker color of starches.

Proceedings contains 1 review paper, 6 original scientific papers, and 4 professional papers presented at 12th International Scientific and Professional Conference WITH FOOD TO HEALTH, organised in following sections: Nutrition, Dietetics and Diet Therapy, Functional Food and Dietary Supplements, and Food Analysis

In front of you are the Proceedings of the International Conference 17th Ružička days: „Today Science – Tomorrow Industry“ that was held in Vukovar, Croatia at September 19-21, 2018. The main goal of this interdisciplinary conference is to promote excellence in science and engineering as well as application of up-to-date research results and technological achievements in industry. In its fifth issue (2011, 2013, 2015, 2017, 2019) the Proceedings continues with publishing of quality scientific and professional full papers in sections Chemical Analysis and Synthesis (2), Chemical and Biochemical Engineering (3), Food Technology and Biotechnology (4), Medical Chemistry and Pharmacy (2), Environmental Protection (9) and Meeting of Young Chemists (4). All the papers were thoroughly reviewed from respectable evaluators, to whom we express our gratitude. We are also thankful to all the authors and participants of the Ružička days, and to all that support and contribute in its organization; especially our international coorganizers EuCheMS, EFFoST and EHEDG, the members of organizing and scientific committee, plenary and invited lecturers, sponsors, and of course our highly skilled and committed associates, which put a lot of effort in preparation of this book.

Book of abstract contains abstracts of 6 plenary and 11 invited lectures, 9 oral and 6 sponsor advertisement lectures, 6 lectures from workshop and 53 poster presentations, presented at 10th International Congress Flour – Bread ’19 and 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19, divided into following sections: Cereal Food Safety, Cereal Processing Technologies, Cereal Waste Management, Cereals and Cereal Product Quality, Cereals and Climat Changes, Cereals and Health.

Senzorska analiza kvalitete kave od izuzetne je važnosti jer se pomoću nje određuju idealna organoleptička svojstva kave. Senzorska procjena definirana je kao znanstvena disciplina koja potiče, mjeri, analizira i interpretira one odgovore na proizvode koji se zapažaju putem osjetila (vid, njuh, dodir, okus, sluh). Procjena je provedena od strane senzorskih analitičara ili kušača koji raznim metodama ispituju i ocjenjuju kavu te se naposljetku za procjenu prikupljenih podataka koriste odgovarajućim statističkim metodama analize koje omogućuju donošenje zaključka. Senzorska kontrola je jedna od posljednjih kontrola koje se provode nad gotovim proizvodom, pa da bi uspješnost senzorskih kontrola bila što veća potrebno je vršiti kontrolu kvalitete sirovine od samog početka. Stoga, sirova kava prolazi strogu kontrolu po dolasku u tvornički krug pržionice i ukoliko zadovoljava kvalitetom odlazi na liniju čišćenja te naposljetku prženja. Kontinuirano degustiranje i ispitivanje sirove i pržene kave jamči da se u šalici pojavljuju samo najbolja zrna koja omogućuju kvalitetnu aromu i okus kave. Sensory analysis of coffee quality has great importance because it is used to determine the ideal organoleptic properties of coffee. Sensory evaluation is defined as a scientific discipline through which we gain insight into product quality through the senses. Analysts use a variety of methods to examine and evaluate coffee and eventually use the appropriate statistical meta-analysis tools to make the assessment of the collected data. Sensory control is one of the last controls that are carried out over the finished product, but also it is necessary to have the quality control of the raw material from the very beginning. Therefore, raw coffee passes strict control when it arrives at the factory and if it meets the quality it goes to the cleaning line and after that to the roasting process. Continuous tasting and testing of raw and roasted coffee ensures that only the finest grains are shown in the cup and that provide a high quality aroma and coffee flavor.

U suvremenom svijetu teži se za što većim iskorištavanjem, kako glavnih sirovina tako i njihovih nusproizvoda. Cilj ovog rada je opisati mogućnosti iskorištavanja nusproizvoda koji su nastali prilikom prerade ploda kakaovca. Svaki nusproizvod ima specifičan način daljnje obrade i svrhu uporabe. Tako se ljuska kakao ploda može koristiti osušena kao stočna hrana ili za proizvodnju biognojiva, a kada se spali iskorištava se za proizvodnju sapuna. Zbog velike količine šećera sok pulpe kakaovca može se koristiti za proizvodnju alkoholnih i bezalkoholnih pića, a pektin iz soka može se upotrijebiti kao sredstvo za želiranje. Kakao maslac dobiven iz odbačenih kakao zrna može se upotrijebiti za proizvode za lice i usne, a ljuska kakao zrna pri proizvodnji niskokalorične hrane, ali i kao zaštita poljoprivrednih usjeva. Stvaranjem velikih plantaža kakaovca ili osnivanjem poljoprivrednih zadruga olakšala bi se proizvodnja i prerada velike količine nusproizvoda na jednom mjestu. In the modern era, the aim is to exploit not only the raw materials, but also their by-products. The aim of this paper is to describe the possibilities of making greater use of by-products created during the processing of cocoa beans. Each by-product is further processed in a specific way and has a specific intended use. Dried cocoa husks can be used as bio-fertilizers or foodstuff. Once burnt, it is also used in soapmaking. Due to a high sugar content, it is possible to use cocoa pulp juice for production of alcoholic and non-alcoholic beverages and the pectin in the juice can be used as a gelling agent. Cocoa butter extracted from the cocoa beans is often found in cosmetic products, while cocoa bean shells are used in low-calorie food production and for crop protection. Establishing large plantations or agricultural cooperatives would facilitate the production and the processing of a large quantity of by-products on one site.

Pravi čajevi (crni, zeleni, bijeli i oolong) dobiju se od listića biljke čajevca Camellia sinensis koja se uzgaja na plantažama diljem Kine. U procesu proizvodnje bijelog čaja ne provodi se fermentacija, čaj se minimalno obrađuje te se upotrebljavaju najmlađi listići čaja koji obiluju kemijskim komponentama, a to su: voda, enzimi, polifenoli, aminokiseline, ugljikohidrati i ostali sastojci. Listići se najprije beru, a prije venuća i valjanja blago tretiraju parom kako bi se inhibirali enzimi. Na kraju se listići suše te čiste, sortiraju i pakiraju. Zdravstvene prednosti bijelog čaja uključuju smanjeni rizik od raka, kardiovaskularnih bolesti, doprinose poboljšanju oralnog zdravlja, pomaže u održavanju dobrog zdravlja te antioksidacijskim potencijalom može pozitivno djelovati na usporavanje starenja. The true teas (black, green, white and oolong) are obtained from the leafy tea plant Camellia sinensis, which is grown on plantations all over China. In the process of white tea producing, fermentation is not carried out, tea is minimally processed and the youngest tea leaves abound with chemical components such as: water, enzymes, polyphenols, amino acids, carbohydrates and other ingredients are used. Leaves are first harvested, and before withering and rolling, they are treating slightly with steam to inhibit enzymes. Finally, the leaves are dried and cleaned, sorted and packed. The health benefits of white tea include reduced risk of cancer, cardiovascular diseases, contributing to improved oral health, helping to maintain good health, and and antioxidant potential can positively affect aging retardation.

Škrob predstavlja jednu od glavnih nutritivnih makromolekula koja opskrbljuje ljudsku prehranu sa 70 - 80 % kalorija, a nalazi se kao skladišni polisaharid u raznim dijelovima biljaka. Osnovna gradivna jedinica škroba je α-D-glukoza koja je u škrobnoj granuli uklopljena u obliku amiloze i amilopektina. Nativni škrob je izrazito osjetljiv na određene procesne uvjete što ima negativan utjecaj pri proizvodnji, no zbog toga predstavlja izvrsnu sirovinu za modificiranje. Sam pojam „modifikacija“ asocira na promjenu, odnosno poboljšavanje određenih svojstava škroba koja dovode do neželjenih promjena. Modificirati se može na više načina, ovisno o tome kakav se škrob i za koju primjenu želi dobiti. Kao takav, zbog svojih jedinstvenih funkcionalnih i strukturnih svojstava ima velik značaj kako u prehrambenoj, tako i u mnogim drugim industrijama kao što su metalna, tekstilna, kozmetička, industrija papira itd. Starch is one of the main nutritional macromolecules, providing 70 - 80% of calories if we are looking at our daily intake. It is stored as a reserved polysaccharide in various parts of the plant. The basic building block of starch is α-D-glucose, incorporated into the granule as amylose and amylopectin. Native starch is highly sensitive to certain process conditions, which has got negative effect on production, but that creates many opportunities for modification. The term "modification" refers to the change or improvement of certain starch properties that result in unwanted changes. The modification can be conducted in several ways, depending on starch type and its desirable purpose. As such, due to its unique functional and structural properties, it has great impact both in the food industry and many other industries such as metal, textile, cosmetics, paper industry etc.

In recent years, seed bread has become one of the favourite breads for consumers, due to its better taste, nutritional value, and positive health effects. This paper illustrates the process of the microbiological quality analysis of organically grown oilseeds, from which many different products can be obtained by cold pressing, including seeds and their semi-products that can be added to the bread. Since these products are not thermally treated in any way, their microbiological safety is questionable. Therefore, the goal of this paper was to implement microbiological control of those products and to compare the obtained parameters with the norms prescribed by the Food Hygiene and Food Microbiological Laws (NN 81/2013). The conducted microbiological methods conform to the requirements prescribed by Croatian norms which are based on the ISO-9001 quality standards. A total of 40 samples, including 6 samples of cold pressed oils, 9 organic butters, 6 organic protein flours, 8 kinds of seeds and nuts, and 11 mixtures of oilseeds and edible nuts for bread and crackers, were collected and analysed on a number of aerobic mesophyllic bacteria, bacteria of the Enterobacteriaceae family, moulds and yeasts. The samples were also screened for the presence of pathogenic Salmonella and Listeria monocytogenes species, and sulphite-reducing clostridia, dependent on the norms prescribed by the Law. It was shown that the measured values did not exceed the prescribed normative values in all samples.

In this work, micromalting of two hulless barley samples (lines GZ-186 and GZ-189) was performed. Barley and malt quality control parameters, as well as the concentration of total phenolic compounds, total flavonoids and proteins in barley and malt extracts were analysed. The both lines of hulless barley comprise high protein content (12.3 - 12.9%). Values of extract content from produced malt samples were from 83.92% to 84.46%, fine/coarse extract difference from 7.64% to 8.05%, Kolbach index from 34.1% to 35.2%, viscosity from 1.95 mPas to 2.04 mPas, friability from 33.1% to 41.56%. It was shown that tested hulless barley samples present rich source of phenolic compounds (364.19 \(mg_{CE}/cm^{3}\) and 316.99 \(mg_{CE}/cm^{3}\) GZ-186 and GZ-189, respectively), and poor source of total flavonoids (GZ-186: 1.69 \(mg_{CE}/cm^{3}\) and GZ- 189: 1.25 \(mg_{CE}/cm^{3}\)). Consequently, malt samples are characterized with higher phenolic concentration (GZ-186: 408.95 \(mg_{CE}/cm^{3}\) and GZ-189: 375.540 \(mg_{CE}/cm^{3}\)) and lower flavonoids concentration (GZ-186: 1.22 mgGAE/cm3 and GZ- 189: 1.24 \(mg_{CE}/cm^{3}\)).

Cilj ovog istraživanja je bio ispitivanje fizikalnih svojstava ekstrudiranih snack proizvoda na bazi kukuruzne krupice s dodatkom raženih posija od 10 različitih uzoraka raži prikupljenih slučajnim odabirom od hrvatskih proizvođača te određivanje količine ergot alkaloida pomoću LC/MS-MS metode. Ražene posije su dodavane u kukuruznu krupicu u udjelima 10 i 20 %. Zamjesi s 15 % vlage ekstrudirani su u jednopužnom laboratorijskom ekstruderu, nakon čega su osušeni na zraku i provedene su analize. Utvrđeno je da je dodatak raženih posija u kukuruzne snack proizvode imao veliki utjecaj na fizikalna svojstva i udio ergot alkaloida. Dodatkom raženih posija došlo je do smanjenja ekspanzijskog omjera te povećanja nasipne mase kod gotovo svih uzoraka u odnosu na uzorak kukuruznog snack proizvoda bez dodatka raženih posija. Tvrdoća ekstrudata smanjena je dodatkom raženih posija, dok utjecaj na lomljivost nije bio tako značajan, pri čemu su vrijednosti kod većine uzoraka također smanjene. Dodatak raženih posija i proces ekstruzije imali su značajan utjecaj na promjenu boje, uz izraženiji utjecaj kod većeg udjela posija. Gotovo svi ekstrudirani snack proizvodi imali su manji udio ukupnih ergot alkaloida u odnosu na uzorke sirovih raženih posija, dok se ekstruzijom povećao udio paspalne kiseline. The aim of this study was to investigate the physical properties of extruded snack products based on corn grits with the addition of rye branform 10 different rye samples collected randomly from Croatian manufacturer, and determination ergot alkaloids quantity by using LC/MS-MS method. Rye brans were added to the corn grits in shares of 10 and 20%. Mixtures with 15% moisture content were extruded in a single laboratory extruder and than air-dried and analyzed. It was found that the addition of rye bran in corn snack products had a major influence on the physical properties and the quantity of ergot alkaloids. With the addition of rye bran the expansion ratio decreased, while the bulk density in almost all samples increased compared to the sample of corn snacks without of rye bran. The hardness of the extrudate was reduced by the addition of rye bran, while the influence on the fracturability was not so significant, where the values of most samples also reduced. The addition of rye bran and the extrusion process had a significant effect on the color change, with a more pronounced influence in the higher proportion of bran. Almost all extruded snack products had a lower quantity of total ergot alkaloids, compared to samples of raw rye bran, while with the extrusion process quantity of paspalic acid increased.

Book of abstracts contains abstracts of 6 plenary lectures, 21 oral presentations and 95 abstracts of poster presentations presented at "11th International Scientific and Professional Conference With food to health", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and dietary supplements, Food safety, Food analysis, Production of safe food and food with added nutritional value.

Proceedings contains 5 Reviews, 11 Original research articles and 2 Professional articles presented at 9th International Congress Flour – Bread ’17 and 11th Croatian Congress of Cereal Technologists Brašno – Kruh ’17.

Šećer je neizostavan sastojak hrane, međutim pretjerana konzumacija istoga uzrokuje brojne štetne učinke za organizam, kao što su debljanje, pojavu karijesa, dijabetesa itd. Saharoza je od davnina poznata kao najviše upotrebljavani šećer u kućanstvu i u industriji. Međutim, u današnje vrijeme ljudi i industrija posežu za alternativnim prirodnim i umjetnim šećerima, kako zbog boljih tehnoloških svojstava, tako i zbog manje nutritivne i kalorijske vrijednosti. Jedni od nutritivnih sladila su i polioli, koji imaju 50 % manju energetsku vrijednost od saharoze te se zbog toga mogu kombinirati s drugim niskokaloričnim sladilima što rezultira ukusnim manje kaloričnim proizvodima. Zbog niza dobrih karakteristika kao što su stabilnost pri visokim temperaturama, ugodan i neutralan okus, otpornost na djelovanje bakterija, polioli se, osim kao sladila, upotrebljavaju kao emulgatori, krioprotektori, sredstva za stabiliziranje i vezanje vlage. Najčešće upotrebljavani su isomalt, laktitiol, maltitiol, manitol, sorbitol, ksilitol i eritrol, koji su opisani u ovome radu. Sugar is an infallible food ingredient, however the exaggerated usage of latter causes numerous harmful effects for the organism, such as obesity, caries appearance, diabetes etc. Sucrose has been always known as the most used sugar in domestic and industry activities. However, nowadays people and industry take alternative species of natural and artificial sugars because of better technologic properties and less nutritious and calorie value. One of the nutritious sweeteners is polyol which has 50% less energy value than sucrose, thus they can be combined with other low-calorie sweeteners which results low-calorie, but tasty products. Because of series of good characteristics such as stability at high temperatures, pleasant and neutral taste, resistance against bacterial activities, polyols are used, besides as sweeteners, as emulgents, cryoprotectans and as a medium for stabilization and connection of humidity. The most used are isomalt, lactitiol, maltitiol, mannitol, sorbitol, xylitol and erytrol, which are elaborated in this research.

Proceedings contains articles presented at Conference divided into sections: open lecture (1), chemical analysis and synthesis (3), chemical and biochemical engineering (8), food technology and biotechnology (8), medical chemistry and pharmacy (3), environmental protection (11) and meeting of young chemists (2).

Apples are a good source of polyphenols, a group of compounds with various bioactivities. In apples, flavan-3-ols, dihydrochalcones, flavonols, anthocyanins and phenolic acids are found, but dihydrochalcones are the only subgroup of polyphenols that is specific to apples. In this work, the aim was to analyse dihydrochalcones in old apple varieties found in Croatia to see if vavarieties differ amongst themselves according to the portion of dihydrochalcones. Dihydrochalcones were extracted from the peel and flesh of five old apple varieties (Lještarka, Ljetna rebrača, Slavonska srčika, Zimnjara, Adamova zvijezda) and from wild apples (crabapples). Reverse- phase high performance liquid chromatography was usee to identify dihydrochalcones (phloretin-2'-xyloglucoside and phloretin- 2'glucoside in the flesh ; phloretin-2'- glucoside in the peel). In the total polyphenol content, dihydrochalcones occupied form 3 to 12.4% in the flesh and from 0.8 to 10.8% in the peel. Slavonska srčika and Adamova zvijezda showed higher dihydrochalcones percent in the flesh and peel while Ljetna rebrača and wild apples had the lowest. Principal component analysis also confirmed that Slavonska srčika and Adamova zvijezda differ from others by higher dihydrochalcones content. Altought dihydrochalcones do not occupy a high portion in the polyphenol content, they are still an important feature of this old varieties. Slavonska srčika is considered indigenous variety from Croatia and the results from this study highlight the differences of this variety in the comparison to other. If preserved, old apple varieties could provide the basis for future breeding programs, especially varieties like Slavonska srčika.

Proceedings contains 5 Reviews, 11 Original research articles and 2 Professional articles presented at 9th International Congress Flour – Bread ’17 and 11th Croatian Congress of Cereal Technologists Brašno – Kruh ’17.

Sensory assessment has an irreplaceable role in developing a new product. Sensory senses can help to determine whether the product is acceptable for consumption or not. Biscuits are products which are consumed by groups of people from different ages. When producing biscuits, wheat flour is usually used as one of the main raw materials for their production and sucrose is used as sweetener. The aim of this study is to determine the sensory characteristics of new kinds of biscuits produced by using different types of flour (barley flour, einkorn flour and einkorn flakes) and different sweeteners (sucrose and glucose solution). The sensory assessment was made by implementing the method of scoring. With the help of weighted scores, biscuits are categorized in the certain category of quality. 48 different types of wheat flour biscuits, barley flour, einkorn flour and einkorn flakes in different proportions (30:70, 50:50, 70:30 and 100) were analyzed. Sucrose and glucose solution were used as sweeteners. The sensory analysis was made by 15 people at the University of Ruse Angel Kanchev branch Razgrad, Bulgaria. The achieved results were statistically elaborated. The completed sensory analysis showed that majority of produced biscuits belong to the category of very good quality (3.5 – 4.5). The statistic elaboration of data showed that different types of flour and different types of sugar had influence on the sensory characteristics of produced biscuits (p