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To improve the nutritional value of bread, as well as to satisfy consumers whose awareness of the importance of nutrition to preserve health is growing significantly, it is desirable to enrich bread and bakery products with functional components. Carob (Ceratonia siliqua L.) is an evergreen tree that is widely distributed in the Mediterranean region and belongs to the legumes group. As carob pulp contains a unique combination of polyphenolic compounds and dietary fibre, it can be a useful raw material for the production of enriched bakery products. In this work, the possibility of applying carob extract as a potential natural preservative and functional additive in the production of bread was investigated. With this aim, 0.5, 1.5, 2.5 and 3.5% of powdered carob extract (CP) were added to bread dough and the quality characteristics of the bread were examined. The microbiological quality of bread was significantly better in samples with the addition of CP, which was confirmed by the lower values of the total number of bacteria and the absence of the Bacillus cereus. The addition of up to 3.5% carob extract had no negative effect on the sensory quality of the bread. The brightness of the bread samples decreased (L*), while the proportion of the red tone (a*) increased, and the intensity of the yellow tone (b*) decreased with an increase in the proportion of CP. The amount of total phenols (0.27 mg GAE/g) for the sample with 3.5% CP in bread was significantly higher compared to the control sample (0.12 mg GAE/g). The total antioxidant activity also increased significantly with the increase in the proportion of CP. Therefore, the present study proves that powdered carob extract can be successfully included in the production of a healthy functional food. [ABSTRACT FROM AUTHOR]

Sugar beet molasses represents the most important by-product in the sugar beet industry which can be valorised through various methods due to very valuable composition. Standard beet molasses composition consists of sugar, nonsugar components and water. Furthermore, beet molasses normally contains betaine in the range from 3 to 8%/DM. Betaine is an important nonsugar component which is not eliminated during the production of sugar, so it accumulates in the molasses and could be obtained through separation process on an industrial chromatographic columns. The main objective of this research was to increase betaine content in betaine fractions and lower other impurities by applying different pretreatments before final separation process. Samples composition was characterized by using the HPLC technique and the quantification was performed by applying external standard method with betaine as a standard. Separation techniques used in this research were: (I) separation method without pretreatment (II) separation with preceded acidification (samples pH value adjustment) and (III) separation with alcohol fermentation as previous treatment. Betaine content in the starting sample was 62.76%/DM. The highest increase in betaine content was achieved by using separation method without pretreatment having final betaine content of 85.16%/DM. By using acidification as pretreatment before centrifugation the level of betaine was increased up to 67.68%/DM, whereas implementing the alcohol fermentation before centrifugation showed no significant differences compared to the starting sample.

Healthy diet and development of proper dietary habits in adolescence combined with sufficient physical activity are recognized as the key factors of a long-term health. This study was conducted to gain an insight into the dietary habits, the frequency of meal intake and physical activity of the young population by applying a survey. Surveyed participants were Hungarian nationality students who attended elementary and high schools in the province of Vojvodina, Serbia. The total number of participants was 525 (42.5% males and 57.5% females) most of which were from the rural area. To address the nutritional status and risk for overweight among the young population, body mass index (BMI) of the participants was determined. The majority of participants had normal range nutritional status (70.48%) followed by overweight (19.81%) and obese (7.62%). Overweight and obese nutritional statuses were more common among male participants. Increasing number of participants with overweight nutritional status was noticed in the 7th grade of elementary school (25.81%). Insufficient physical activity and irregularities in meals intake were also noticed within the studied population which is an indicator of potential obesity development in adulthood.

Pasta is a low-cost and easy-to-prepare food product. By using fresh pasta, the drying process is omitted, which represents significant energy and financial savings, but the durability of such pasta is very limited. The addition of plant materials (parsley, oregano, thyme, cinnamon, nettle, spinach, and carob) to the dough affects the microbiological stability and thus the durability of the fresh pasta, which can then be stored longer in the refrigerator without the need to freeze the product. With significant energy savings due to the omission of the drying and freezing processes, extending the shelf life of the pasta will contribute to the reduction of food waste and thus contribute to a more sustainable production system. The aim of this work was to examine the possibility of producing fresh pasta with the addition of plant materials from the perspectives of technological and sensory quality, as well as microbiological composition. The incorporation of plant materials (10 g/100 g) decreased water absorption and had no effect on optimal cooking time. Thyme-enriched pasta had significantly lower (p < 0.05) cooking loss (3.34%) than the control sample (4.12%). In cinnamon-, spinach-, and parsley-enriched pasta, an appealing colour and pleasant smell and taste were achieved. Cinnamon and carob proved to have the most favourable effect on the microbiological quality (reduction in mesophilic, Enterobacteriaceae, and yeast counts), followed by spinach (reduction in mould count). For cinnamon-enriched pasta, the best technological (optimal cooking time of 3.23 min; cooking loss of 4.41%; firmness of 531.94 g) and sensory and microbiological quality were achieved; thus, cinnamon proved to be the preferred natural preservative for the production of enriched pasta. [ABSTRACT FROM AUTHOR]

Summary: Sunflower meal, as a high protein source, is usually utilised in animal feed, but other means of valorisation of this byproduct should be investigated in order to increase sunflower meal industrial functionality and therefore economic value. High protein content could suggest potential ability to stabilise food emulsions. Current study investigated the influence of sunflower meal protein content and particle size distribution in stabilisation of oil‐in‐water emulsions. Sunflower meal samples were characterised in terms of chemical and amino acid content and FTIR spectroscopy, while in the obtained emulsion samples creaming index, droplet size, droplet size distribution and zeta potential were determined. A relatively equal distribution of hydrophilic/hydrophobic amino acids (46% and 54%, respectively) was determined indicating a strong amphiphilic character of proteins and potentially effective emulsion‐stabilising properties. Further results suggested a positive influence of higher protein content (increasing from 16.78% to 42.56%) on lower creaming index values (lowering values from 84% to 32%, respectively). Protein content and particle size distribution strongly affected emulsion droplets sizes (ranging from 77.32 to 238.61 μm) and zeta potential values. Therefore, the evaluation of the obtained results suggested that high protein sunflower meal can be applied for the stabilisation of oil‐in‐water emulsions. [ABSTRACT FROM AUTHOR]

The link between dietary fibers and prevention of non-communicable diseases is well documented in the existing scientific literature. Despite that, most of the population still do not have enough knowledge about fibers and their presence in certain food. This study intended to make an insight in the knowledge of the Serbian young population about dietary fibers and bioactive compounds through a questionnaire survey. A survey was conducted to a sample of 173 individuals, (37% male and 63% female) randomly selected among students from elementary, high school and university in the Novi Sad municipality. Topics covered by the questionnaire included knowledge of the term dietary fiber, fiber content in different bread types, the relationship between fibers and health and bioactive compounds sources in food. The results for each of the particular topics addressed varied among studied groups, but generally level of knowledge was related to the education level. The highest overall knowledge about dietary fibers and bioactive compounds was expressed by the university students, although elementary and high school students showed a considerable level of knowledge on the subject. Male participants appeared as more familiar with the questions related to bioactive compounds, while females were more informed on questions regarding dietary fiber. This survey revealed that young population in Serbia is well informed about the contribution of dietary fiber and bioactive compounds in promoting health. However, further expansion of existing knowledge will be beneficial in order to improve general health of the entire community.

The aim of this study was to investigate the effect of puff pastry margarine with reduced content of trans isomers in production of puff pastry with enhanced nutritional value. Experiments were carried out on the basis of 32 factorial design, wherein the independent variables were the amount of puff pastry margarines (30, 40 and 50%, on flour weight) and number of margarine layers formed during the dough processing (108, 144, and 256). In order to determine the optimum values of independent parameters, the study was focused on defining of relevant qualitative indicators of the final product. By investigation of influence of the type of puff pastry margarine (ML1 and ML2) on the quality of puff pastry, it was determined that physico-chemical properties of margarine ML1 were not optimal for puff pastry production. Margarine ML1 had lower hardness by 50-60%, lower SFC by 20-35% and worse thermal characteristics compared to margarine ML2. Only by application of the maximum amount of margarine ML1 and 144 margarine layers a satisfactory quality of puff pastry was obtained: the lift of 2.89, hardness of 17.7 kgs, volume 83.6 cm3 and the total number of points of 14.8. Because of its better technological characteristics, margarine ML2 is favorable for making puff pastry. Significantly better physical properties and excellent pastry quality was obtained in samples with margarine ML2 in an amount of 50% of margarine and 256 layers: higher lift by 45%, volume by 25% and the total number of points by about 20% compared to sample ML1 with the best quality.

The effect of functional additives (carob flour and sugar beet fiber) on empirical rheological dough performance and bread quality was examined. Also the microbiological quality of bread was investigated during 16 days of storage. The study included 5 samples: control (CON), with preservative calcium propionate (CONP), with carob flour (CON-CAR), with sugar beet fiber (CON-SBF) and with a combination of carob flour and sugar beet fibers (CON-SBF-CAR). Samples with functional additives had a higher water holding capacity (2-10%) and extended dough development time due to the presence of dietary fiber. Dough resistance of these samples was significantly increased, especially in CON-CAR, in which the time of final fermentation is remarkably prolonged (20% in comparison to CON). The addition of the functional ingredients (due to hydration properties of dietary fiber) improved texture and sensory characteristics of bread. In sample CON-SBF crumb firmness was significantly reduced (by 70%) while elasticity was increased by 25% compared to CON. Positive effect of addition of sugar beet fiber was proved by improving the elasticity of the crumb and finer crumb structure (sample CON-SBF) in comparison with the addition of carob flour (sample CON-CAR). In bread sample with carob flour there was no microbiological contamination for 16 days of examination, which confirms the fact that carob flour can be used as a natural preservative.

Consumers are becoming aware of health benefits of dietary fiber intake. In past years, the development of products containing different fiber is increasing. The aim of this research was to look into the effect of addition pea fiber to dough for crackers. Rheological and textural properties were evaluated. In order to develop dough in which wheat flour was partly substituted with pea fiber, it was necessary to increase water content. The addition of 5% and 10% of pea fiber affected intramolecular linkages of gluten and lowered elastic properties of the dough. Dough with addition of 30% of fiber was brittle, grainy and impossible to process.

Sucrose crystallization process is greatly inhibited by high Na+, K+ and Ca2+ content in the crystallizing medium—sugar juice. In this study, unmodified pressed sugar beet pulp was used as a weak polyfunctional cation exchanger for the removal of Na+, K+ and Ca2+ from an alkalized sugar juice in a closed-loop column system. Cation removal effect was evaluated through the influence of temperature (30–70 °C), pH (8.5–12.5) and volume (150–300 ml) of alkalized juice. Sugar beet pulp exhibited the highest Ca2+ removal (56.58%) at 70 °C and pH value of 12.5, indicating strong impact of cation solubility, precipitation and valence. Milder conditions of alkalized sugar juice such as temperature (50 °C) and pH value (10.5) contributed to the maximum removal of Na+ (15.07%) and K+ (10.58%). Component analysis of the heteroporous sugar beet pulp with total porosity of 53% and specific surface area of 0.9 m2/g indicated hydroxyl and carboxyl groups as the main centers for an ion-exchange process in the material used, which was confirmed by FTIR analysis. This is the first time that unmodified pressed sugar beet pulp (PSBP) has been used as biosorbent for Na+, K+ and Ca2+ removal in a closed-loop column system. [ABSTRACT FROM AUTHOR]

Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose sweeteners on the development of functional properties of MCG fat mimetic, such as rheological and textural behavior. Fat mimetics made from Microcrystalline cellulose gel (MCG) consist of colloidal microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (NaCMC) and were observed in five different concentrations (1, 3, 5, 7, and 10%). The amount of starch sweetener in the mixture with the fat mimetics was 20%. The effect of pure crystalline fructose and a mixture of crystalline-fructose and high-fructose corn syrup in a ratio of 1:1 was analyzed. Rheological parameters significantly decreased with the application of starch sweeteners. By adding a mixture of starch sweeteners, this decrease was further increased by 10%. At higher gel concentrations of 5, 7, and 10%, the dominance of the elastic modulus G′ was preserved. Texture parameters such as firmness, consistency, cohesiveness, and viscosity index were reduced accordingly. The presence of starch sweeteners significantly disrupted the networking of the three-dimensional structure of the MCG gel and the proper hydration process during the formation of fat mimetics. [ABSTRACT FROM AUTHOR]

Growing demand for better quality and cheaper products put on the need to industry to balance between the two kinds of needs, which are the reduction of production costs and to ensure a high quality product. This is the case with dried sugar beet pulp as a byproduct of sugar refining process. One of the possibilities to reduce energy consumption is savings in the process of thermal dehydration in the process of the conventional drying of pulp. Pulp drying is one third of total energy consumption in the sugar factory. Acidification of water extraction result in pulp that could be pressed better and in other hand in the juice with less non-sucrose compounds. Keeping the extraction process under certain conditions, directly affects on the quality of the extracted pulp and on effects of their further processing. This paper examines the impact of the extraction parameters of sugar from sugar beet and agents of acidification for water extraction (sulphurous acid, hydrogen peroxide) on the quality of dried sugar beet pulp. Extraction of sugar from sugar beet cossettes by hydrogen peroxide at pH 5.5 to 8.5 does not cause changes in mechanical properties of sugar beet cossettes and in water retention coefficient, but increases the brightness of dried sugar beet pulp for about 5-7 units, which solubility in water does not depend on the applied concentration of extracting agents, but increases in dependence on the duration of the extraction. Sugar beet pulp extracted at pH 11.0 has reduced strength, they are highly hydrated, and under the force they lose their shape, binding a larger amount of water thus reducing the effect of their pressing. The changes in microstructure were probably accompanied by segmenting the linear parts of macromolecules and are reflected in the increase of water retention capacity and increase the solubility of dried sugar beet pulp for two to three times. Under the same conditions of extraction, sulphurous acid produces similar but relatively mild changes in the characteristics of extracted and dried sugar beet pulp compared to conditions when hydrogen peroxide is used. From the point of the quality of the product of extraction, the most favorable results are obtained when the extraction is carried on at pH 5.5 for a period of 1 h at 70 °C, using water for extraction with sulphourus acid with the addition of 5% hydrogen peroxide. Under these conditions no significant degradation of sugar beet tissue is detected, do not change the physical, chemical and mechanical properties of the extracted pulp. But there is an average increase of lightness of dried noodles for about 7 units, which represents a significant improvement of their quality, since there is difficult to sell on the market the dried sugar beet pulp with increased colour.

The aim of this paper was to examine the impact of the manufacturing process on the textural characteristics and sensory properties of milk chocolate. The research was conducted on the samples of chocolate produced in a ball mill during 30, 60 and 90 minutes of refining, each of them being pre-crystallized at 26, 28 and 30°C. A chocolate mass of identical ingredient composition was also produced using a standard manufacturing process at the same pre-crystallization temperatures. Chocolate hardness was examined using a piece of equipment called Texture Analyser, measuring the stress intensity which leads to chocolate crushing. Sensory analysis was performed using the point scoring method. The new manufacturing process, i.e. the manufacturing of chocolate in a ball mill improves sensory properties and hardness of milk chocolate. [Projekat Ministarstva nauke Republike Srbije, br. TR 31014]

The subject of the work is the possibility of applying microfiltration through a ceramic tubular membrane with 100 nm pore sizes to the steepwater obtained in the production process of corn starch. The dry matter content should be reduced in the steepwater permeate. Thus the consumption of the process water would be reduced, the nutrients from the steepwater could be exploited as feed and the wastewater problem would consequently be solved. The objective of the work was to examine the influence of the operating parameters on the permeate flux during steepwater microfiltration. The parameters that vary in the course of microfiltration, were the transmembrane pressur and flow rate, while the permeate flux and dry matter content of the permeate and retentate were the dependent parameters, constantly monitored during the process. Another objective of this study was to investigate the influence of static turbulence promoter on the permeate flux during steepwater microfiltration. Static mixers enhance permeate flux, thus the microfiltration can be performed longer. As a result of the statistical analysis, the optimal conditions for steepwater microfiltration were determined. The maximum value of the permeate flux without mixer (25 lm-2h-1) was achieved at a pressure of 2 bars and a flow rate around 100 lh-1. With the use of static mixer the flux is 2,5 times higher compared to the one obtained without the mixer. The dry matter content of the permeat after 2.5 hours of mucrofiltration was lowered by 40%.

The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of this work, a milk chocolate mass of identical composition and raw materials was manufactured by using the two different manufacturing processes: a standard manufacturing process (SM) in five-roller mills including conching, and an unconventional manufacturing process in a ball mill (R1). The quality of both milk chocolate masses was examined by the comparison of thermal (differential scanning calorimetry analysis), textural properties (texture analysis), and the content of hard triglycerides (nuclear magnetic resonance spectroscopy). The main goal of this work was to determine whether chocolate can be produced in a ball mill, using the manufacturing process which results in significant savings, without causing drastic changes to the chocolate physical properties. The new manufacturing process rationalises the standard method by combining two phases, namely conching, and refining into a single one. This results in reduced initial and maintenance costs, as well as costs of workforce and fuel, etc. The results have shown that the new chocolate manufacturing process has a positive impact on texture and thermal properties, while the content of hard triglycerides remains the same.