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Traditionally, sensory analysis techniques are separated on those performed with trained sensory panellists (analytical procedures) and those with consumers (hedonic tests). Nowadays, dividing line between these two approaches tends to blur. Following industrial needs for faster and more cost-effective methods of descriptive sensory profiling, several methods have been developed as alternatives to classical descriptive analysis. This study aimed to evaluate the samples, three of commercial and three of traditionally produced dry fermented sausages using the Flash Profile (FP) as a rapid descriptive analysis method, in which a panel of 10 sensory experts chose and used his/her own words to evaluate the sausage samples while comparing several attributes. Total of 24 sensory attributes were chosen by the panel, and each assessor used from 9 to 16 sensory descriptors. The obtained results for the samples ranks were collected within matrices, and were analysed by using a multivariate statistical technique General Procrustes Analysis (GPA). The first two dimensions explained about 76.49% of data variability (Dimension 1: 57.23% and Dimension 2: 19.26%). A good discrimination between traditional (B, C and D) and commercial (A, E and F) dry fermented sausages was observed. The obtained results of Flash profile proved to be a quick substitute method and also a good help as an initial comprehension of the most important attributes of a product's set.

The aim of this study was to evaluate the capability of the empirical (large scale) and fundamental (small scale) rheological tests to differentiate between wheat flours of different harvest years. In order to provide flours affected by different climatic conditions, harvest years 2004 and 2005 characterized by high temperatures and large amounts of rainfall were chosen. Moreover, a control wheat flour sample was also tested. In order to simulate the baking process, both rheological measurements at constant low temperatures (30°C) and those that involved heating (30-100°C) were employed. Empirical and fundamental rheological parameters related to gluten strength were in great accordance and the flour strength decreased in the following order: control wheat flour> wheat flour of 2005> wheat flour of 2004. However, parameters related to starch pasting, such as peak viscosity, expressed different order when measured in suspension (Amylograph, Falling number) and dough (Mixolab, Rheometer) due to different amounts of available water. [ABSTRACT FROM AUTHOR]

Hemp seed cake, a by-product of cold oil processing, represents a food waste material of high nutritional value. Therefore, in this research, it was used as starting raw material for bioactive peptides production. Alkali extraction followed by isoelectric precipitation was employed for hemp protein isolation. Subsequently, the influence of different enzymes (alcalase and pancreatin), as well as the degree of hydrolysis on the kinetics of different molecular weights peptides production and their antioxidant potential was investigated. The DPPH• scavenging activity of hemp protein hydrolysates and hemp protein isolate and their reducing power was determined. The obtained results showed that the strongest antioxidant activity exhibited peptides characterized by the highest degree of hydrolysis. In general, it was concluded that the properties of the obtained hydrolysates were dependent on the type and specificity of the employed protease, as well as the hydrolysistime.

The influence of sodium ions on the specific surface area of a NiO-Al2O3 catalyst in dependence of nickel loading (5, 10, and 20 wt% Ni), temperature of heat treatment (400, 700 and 1100°C) and the method of sample preparation was investigated. Low temperature nitrogen adsorption (LTNA), X-ray diffraction (XRD) and scanning electron microscopy (SEM) were applied for sample characterization. Dramatic differences in the specific surface area were registered between non-rinsed and rinsed Al2O3 and NiO-Al2O3 samples. The lagged sodium ions promote sintering of non-rinsed catalyst samples. [ABSTRACT FROM AUTHOR]

Background/Aim. Infection is the major cause of acute exacerbation of chronic obstructive pulmonary disease (AECOPD). The aim of the study was to establish the most common bacterial agents of AE-COPD in patients hospitalized in a tertiary medical care institution. Methods. This retrospective study included the patients hospitalized due to infective AE-COPD in the Institute for Pulmonary Diseases of Vojvodina, Sremska Kamenica in a 12-month period. We evaluated clinical data, spirometry, pathogen etiology in the patients with positive sputum findings and disease outcome. Results. The study included a total of 81 patients, 47 (58.02%) males and 34 (41.97%) females of the mean age of 65.7 years. The mean history of the disease was 14.5 years. The median forced expiratory volume in one second (FEV1) was 30.12%. The most common isolated pathogens was Pseudomonas aeruginosa (n = 36; 38.29%), followed by Haemophilus influenzae (n = 25; 26.59%) and Streptococcus pneumoniae (n = 16; 17.02%). Coinfections were present in 9 (9.57%) of the patients. The median FEV1 values of 28.67%, 37.23%, and 42.26% were registered in the patients with Pseudomonas aeruginosa, Haemophilus influenza, and Streptococcus pneumonia induced infection, respectively. The case fatality rate (CFR) was 6.2%. Of the deceased, 100% had Pseudomonas aeruginosa- induced infection. A statistically significant difference in FEV1 values was registered between the patients with and without Pseudomonas aeruginosa in their sputum finding (p = 0.016). Conclusion. The most common pathogens in patients with AE-COPD were Pseudomonas aeruginosa, Haemophilus influenzae, and Streptococcus pneumonia. The CFR was 6.2%. All (100%) deceased patients had the infection induced by Pseudomonas aeruginosa.

Novel vegetable proteins, like those extracted from abundant raw materials (grass) or agri-food by-products and waste streams (oilseed meals), are expected to be used as replacers for animal-derived proteins, due to higher production efficiency, reduced life cycle environmental impact and possibility to meet consumers' dietary or cultural preferences. Although having a versatile functionality (emulsifying, foaming, gelling, texturizing agents), application of proteins is limited since their properties highly depend on their structure and composition, environmental factors (pH, ionic strength, presence of other micro- and macro-molecules in food matrices) and isolation method and conditions. The objective of this article is to review the current techniques used to isolate the proteins from vegetable raw materials and comment on the influence of extraction method and conditions (pH, ionic strength, extraction media temperature, extraction time, etc.) on protein properties (yield, purity, appearance, solubility, denaturation degree, emulsification efficiency, etc.). The utilization of novel technologies such as ultrasound assisted extraction, electro-activation technique and approaches (enzyme-assisted extraction) to improve protein extraction yield or functionality was also discussed.

Introduction. Streptococcus pneumoniae is the most common causative agent of bacterial pneumonia and meningitis. Mandatory childhood immunization against pneumococcal diseases is introduced in the new Law on Protection of Population against Communicable Diseases in Serbia. Objective. The objective of this study was to determine the prevalence of pneumococcal serotype distribution in Vojvodina region before routine use of pneumococcal conjugate vaccine in Serbia. Methods. A total of 105 isolates of Streptococcus pneumoniae were collected in the period from January 2009 to April 2016. Based on the results of serotyping in the National Reference Laboratory, we analyzed distribution of circulating serotypes and coverage of conjugate and 23-valent polysaccharide pneumococcal vaccines in different age groups. Results. Among 105 isolates, a total of 21 different serotypes of Streptococcus pneumoniae were determined. The most frequent serotypes were 3 (21.9%), 19F (20.0%), and 14 (10.5%). The serotype coverage of pneumococcal conjugate vaccines (PCV7, PCV10, and PCV13) was 48.6%, 54.3%, and 84.8%, respectively, while pneumococcal polysaccharide vaccine (PPV23) covered 89.5% of the total number of isolates in all age groups. Serotypes included in PCV7, PCV10, and PCV13 represented 72.0%, 76.0%, and 88.0% of the total number of isolates in children ≤5 years, respectively. Vaccine serotype coverage of PCV13 and PPV23 ranged from 87.1% to 90.3% in adults 50-64 years of age, and 77.8% to 85.2% in adults ≥65 years old. Conclusion. Serotype distribution of Streptococcus pneumoniae in the population fairly overlaps with the serotypes contained in pneumococcal vaccines, so that implementation of childhood immunization is justified. The study was done in the Province of Vojvodina but the findings may be applied to Serbia as a whole. [Projekat Ministarstva nauke Republike Srbije, br. ON 175039] This article has been corrected. Link to the correction 10.2298/SARH1612678E

The aim of the present paper was to evaluate the influence of different climatic conditions on the activity of alpha-amylase in wheat samples and bread quality parameters. Three wheat varieties grown in three different localities in three years were chosen for this study. Commonly used methods for estimation of alpha-amylase activity in wheat grain were employed. The obtained results indicated that harvest year 2013, which was characterized with the excessive amount of rainfall, exhibited the highest level of alpha-amylase activity and the lowest values of the peak viscosity. The lowest alpha-amylase level and the highest peak viscosity and FN value were observed for samples harvested in 2012 which was characterized with the greatest number of days with an average daily temperature above 30 and 35°C. In addition, a decrease in Mixolab parameter torque C3 and specific bread loaf volume, as well as increase in the breakdown torque (C3-C4) of samples harvested in 2013 were observed, which could be attributed to rainy weather influencing increase in alpha-amylase activity. It is found that specific bread loaf volume of wheat samples is highest in 2012. Moreover, a negative correlation between alpha-amylase activity and specific bread volume for all the samples grown in three years was determined.

Macrolide resistance in Streptococcus pneumoniae and in group A streptococci (GAS) is a significant problem worldwide. In Serbia, data on the mechanisms of resistance and the corresponding resistance genes in streptococci are largely lacking. Therefore, we analyzed the distribution of macrolide resistance phenotypes and genotypes in 44 macrolideresistant GAS (MRGAS) and 50 macrolide-resistant S. pneumoniae (MRSP) isolates collected in the same period. The double disk diffusion test and PCR were used to analyze resistance phenotypes and resistance genes, respectively. Among MRSP, the MLSB phenotype dominated, whereas the M phenotype was the most prevalent among MRGAS isolates. Consequently, in MRSP, the ermB gene was the most common (n=40, 80%), followed by the mefA gene (n=7,14%). In MRGAS strains, mefA dominated (n=27,61%), followed by ermA (n=15, 33%) and ermB (n=3, 7%). In 3 MRSP isolates no resistance genes were detected, while one MRGAS strain with iMLSB phenotype harbored both ermA and mefA genes.

Coagulase-negative staphylococci are a significant cause of hospital-acquired bacteremias. There is an increase of infections induced by methicillin-resistant strains, with growing resistance to other antibiotics. The aim of the study was to analyze the resistance of methicillin-resistant coagulase-negative staphylococci isolated from hemocultures in a five-year period. The study was carried out in the microbiology laboratory of the Institute for Pulmonary Diseases of Vojvodina, from 2008 to 2013. Coagulase-negative staphylococci were isolated from 196 hemocultures. Susceptibility tests were performed using the disc diffusion method. Of 196 coagulase-negative staphylococci, 122 (62.2%) were resistant to methicillin, of which 112 (91.8%), 105 (86.1%), 103 (84.4%), 88 (72.1%) were resistant to erythromycin, gentamicin, ciprofloxacin and clindamycin, respectively. All strains were susceptible to vancomycin and linezolid. Multiple resistance was registered in 100 (82%) strains. The most common resistance pattern was gentamicin-erythromycin-clindamycinciprofloxacin. Multiple resistance was established in a significant percentage of methicillin-resistant strains.

The aim of present study was to evaluate the effects of emulsifying starches used as additives in breadmaking. In order to achieve this, the partial replacement (5-10%) of wheat flour with starch sodium octenyl succinate (OSA starch), pregelatinized starch sodium octenyl succinate (Pregel OSA starch) and hydrolyzed spray-dried starch sodium octenyl succinate (Hydrol OSA starch) was performed. The quality characteristics of obtained bread were compared to control wheat flour bread and bread containing 0.5% hydroxypropyl methylcellulose (HPMC). The obtained results indicated that addition of Pregel and OSA starches influenced the increase in water absorption, whilst addition of Hydrol OSA starch exhibited the opposite effect. Moreover, the addition of all chosen starches influenced the decrease in dough stability. On the other hand, the positive effects of implementation of emulsifying starches on specific volume and texture were observed, where Pregel OSA and OSA starch have expressed the highest effect.

Although macrolides are widely used for treating pneumococcal infections, an increase in macrolide resistance might compromise their use. The objective of this study was to determine the prevalence of macrolide-resistant phenotypes and genotypes in macrolide-resistant S. pneumoniae isolates in Serbia. A total of 228 macrolide-resistant strains isolated during the period of 2009-2012, were analyzed. Macrolide resistance phenotypes were determined by a double disk diffusion test. The presence of macrolide resistance genes was detected by PCR. Antibiotics susceptibilities were tested using the VITEK2 system and E test. Among the examined isolates, the MLSB phenotype which is linked to the presence of the erm(B) gene dominated (83.3%), while the mef(A) gene which is associated with the M phenotype, was identified in 16.7% isolates. Over 40% of isolates expressed co-resistance to penicillin. A multiple-resistant pattern was found in 36.4% strains, more frequently in children. However, all strains were susceptible to telithromycin, vancomycin, linezolid, fluoroquinolones and rifampicin. [Projekat Ministarstva nauke Republike Srbije, br. 175039]

Stability of oil-in-water emulsions can be achieved by chemical modified starch, such as octenyl succinic anhydride (OSA) starch, as emulsifier. In order to analyse disperse and rheological characteristics of emulsions containing two kind of emulsifiers, part of the OSA starch can be substituted with adequate concentration of sodium dodecyl sulphate (SDS), which is small surfactant with same charge as OSA starch. Oil contents of examined emulsions were 5, 20 and 50%. Selected OSA starch concentration was 10% and replacements of the part of OSA starch were realized with SDS concentrations of 1, 3 and 5%. Dispersed droplets of emulsions were defined by determination of Sauter mean diameter d32 and particle size distribution. Flow curves were used to describe rheological properties of the emulsions. Also, stability of emulsion samples was observed and expressed by the creaming index. Obtained results indicated decrease in Sauter mean diameter of droplets, standard deviation and apparent viscosity of emulsions while amounts of SDS increase within emulsifiers mixture OSA starch-SDS. The emulsions with OSA starch according to creaming rate were more stable than emulsions stabilized by OSA starch and SDS combination.

Extruded amaranth grain products have specific aroma and can be used as snack food, supplement in breakfast cereals, or as raw material for further processing. Extruded products of corn-amaranth grits blends, containing 20% or 50% amaranth grain grits, were produced by extrusion-cooking using a laboratory Brabender single screw extruder 20 DN. Extrudates with various texture were obtained. During extrusion process starch granules are partially degraded, hence rheological properties were examined. All samples exhibited thixotropic flow behavior. Those samples in which part of the corn grits was replaced with amaranth one had lower viscosity and exhibited lower level of structuration during storage.

The influence of sodium ions on the specific surface area of a NiO-Al2O3 catalyst in dependence of nickel loading (5, 10, and 20 wt% Ni), temperature of heat treatment (400, 700 and 1100oC) and the method of sample preparation was investigated. Low temperature nitrogen adsorption (LTNA), X-ray diffraction (XRD) and scanning electron microscopy (SEM) were applied for sample characterization. Dramatic differences in the specific surface area were registered between non-rinsed and rinsed Al2O3 and NiO-Al2O3 samples. The lagged sodium ions promote sintering of non-rinsed catalyst samples.

Dependence of the food industry on conventional plastic and the generation of enormous amounts of food waste caused by microbiological spoilage have been imposed as inspiration for this work, to develop active sustainable packaging for sliced cheese using the bi-layer design. Pullulan was modified using a green approach to obtain a polyanionic character in the coating formulation. Chitosan, which has a cationic character in an acidic environment, has been modified using a butyric acid to obtain an amphiphilic character. The formed active bi-layer has demonstrated an improved barrier (decreased permeability for moisture vapor 72.2 and 77.7 times) and mechanical properties (increased tensile strength value up to 3.9 and 9.4 times) compared to the monolayer films. A novel approach to microbiological control of sliced cheese has been established, which implies a synergistic effect of Helichrysum italicum essential oil (EO) and corresponding hydrolate (HY) incorporated in separated layers. This design has ensured avoiding surfactants and preserving cheese's sensory properties, prolonging its shelf-life by 50 % at least. Improvements in cheese storage conditions using this packaging lie in the improved barrier, mechanical and antimicrobial properties, the order of lamination, and a good covering of the cheese surface by spraying., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier B.V.)

Protein stabilized fish oil microcapsules were incorporated into chocolates in order to design fortified product which could bear the nutritional claim "source of or high omega-3 fatty acids". Protein wall material (soy, whey and potato) influenced microcapsules and chocolate performance. Soy protein resulted in the smallest microcapsules with the lowest content of surface oil. Peroxide values were low even after 14 days of microcapsules storage. Incorporation of microcapsules into chocolate led to increase in Casson viscosity and breaking force as well as decrease in melting enthalpy, due to prevalence of particle-particle over fat-fat interactions. Increase in microcapsules concentration resulted in chocolate with poorer snap and higher tendency to fat bloom formation. Whey protein microcapsules, having the largest diameter, resulted in chocolate with the lowest breaking force and melting enthalpy and the highest whitening index. In general, microcapsules addition did not require chocolate production modification and led to sensory acceptable product., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2023 The Author(s).)

This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls. After 6 h of fermentation, the total titrable acidity of the sourdough increased from 139 to 167%. The wheat variety, type of fermentation and processing affected TPC, antioxidant activity and bioaccessibility. Antioxidant activity and TPC were reduced by dough mixing, increased after sourdough fermentation and slightly decreased or remained the same after baking. Although wheat flour had the highest TPC, the modeling of TPC kinetic revealed that emmer and spelt sourdough exhibited a higher bound phenolics release rate due to the higher acidity, which contributed to increased phenolics solubility. Although wheat bread, both before and after digestion, had the lowest TPC, especially the one prepared with yeast, high TPC bioaccessibilities and antioxidant activities after the digestion suggested that, except phenolics, digestion process improved the release of additional compounds with different bioaccessibility and biological activity. The results of this study proved that the application of sourdough fermentation can increase the potential of ancient wheats in the developing of functional bakery products.

The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and baking quality. Modern wheat sourdough bread and bakery yeast fermented bread were used as controls. Sourdoughs produced from modern and ancient wheats exerted different effects on dough viscoelastic properties, bread specific volume, texture, firming rate, colour and sensory properties, while there was no influence on bread water activity. Both khorasan sourdough, being characterised with the highest dough strength and dense gluten protein matrix, and emmer sourdough, with loose and thin gluten strands of low strength, yielded breads characterised by low specific volume and hard crumb texture. Spelt and modern wheat sourdough were characterised by foam-like dough structures with entrapped gas cells leading to breads of similar specific volume and texture. Although the yeast-fermented wheat flour exerted a higher specific volume and the lowest firmness, the sourdough wheat flour bread had a lower firming rate. A comparison of sourdough bread prepared with modern and ancient wheats revealed that breads based on ancient varieties possess a less noticeable sour taste, odour and flavour, thus contributing to more sensory-appealing sourdough bread., Competing Interests: The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Research Background: Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. The commercially available gluten-free products are characterised as products of inferior nutritional quality, particularly in terms of protein and dietary fibre content and with high glycaemic index. On the other hand, from a sensory point of view, gluten-free products usually have inappropriate textural and mechanical properties, poor mouthfeel and flavour. This is a consequence of the limiting choice of raw materials that mainly possess large amount of carbohydrate components., Experimental Approach: Chickpea flour and two types of pumpkin seed press cake flour (virgin and cold pressed), at two substitution mass fractions (20 and 35%), were blended to produce gluten-free crackers without the presence of conventional gluten-free starch-rich ingredients. This study aims to investigate the effect of these non-conventional flours on nutritional and physicochemical properties, sensory acceptability, antioxidant activity and glycaemic index of crackers., Results and Conclusions: All produced crackers can bear nutritional claims 'high fibre', 'source of protein' and 'source of minerals'. Replacing chickpea flour with pumpkin seed press cake flour increased protein and total phenolic content and enhanced antioxidant activity. The selected combination of raw materials allows the production of gluten-free crackers with a moderate glycaemic index. Besides nutrient content, the addition of cold-pressed flour increased overall sensory acceptability, noticeably improving taste and flavour scores compared to the control and crackers with virgin pumpkin seed flour., Novelty and Scientific Contribution: To the best of our knowledge, there is no study investigating the use of chickpea and pumpkin seed press cake flour blend without using conventional gluten-free flour and starch. The used non-conventional flour represents complementary raw materials in terms of protein quality and valuable alternatives to produce nutrient-rich, health-promoting gluten-free crackers with reduced glycaemic response and acceptable sensory properties., Competing Interests: CONFLICT OF INTEREST The manuscript is original, and it strictly followed all ethical procedures. No part of the manuscript has been published before, nor is any part of it under consideration for publication in another journal. The authors declare that there is no conflict of interest.

Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydrogel. Rheological properties of chia seed hydrogel revealed that 8% gels exhibited the optimal properties as a fat substitute. Designed cookie samples were characterized for their chemical composition, fatty acid profile, mineral content, physical, textural and color parameters, and sensory properties. All gluten-free cookies developed in this study could be labeled as "a source of iron and potassium", while those with chia seed hydrogel and cocoa powder could bear the additional claim "high in zinc and magnesium". Fat replacement with chia seed hydrogel resulted in a more favorable fatty acid composition with a PUFA/SFA ratio over 0.40 and nonsignificant changes in the cookies' hardness, weight, eccentricity, and specific volume, indicating that the chia seed hydrogel addition did not disturb the cookie structure and texture. The results of the sensory analysis confirmed that it is possible to apply chia seed hydrogel to produce reduced-fat cookies with sensory properties comparable to their full-fat counterpart and available commercial samples, and they are more appealing than commercial reduced-fat gluten-free cookies.

Cereal grain is processed using different combinations of heat, moisture, time, and mechanical action in order to improve its digestibility. The objective of the present research was to quantitatively represent the physicochemical properties of raw and processed starch using an in vitro methodology, as well as to describe the changes that occurred after heat treatment, such as pelleting, steam flaking, micronization, and extrusion of corn. Based on the obtained results, pelleting, steam flaking, and micronization can be considered as mild heat treatment methods, whereas extrusion proved to be a severe heat treatment method. Analysis of functional and pasting properties implied a possible interaction between the degraded components in the steam-flaked sample, as well as in the micronized sample, through to a lesser extent. Additionally, the occurrence of dextrins was noted after extrusion. The obtained results indicate the existence of significant differences in the physicochemical properties of corn starch depending on the heat treatment applied, which could possibly affect rumen starch degradation traits.

Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico-chemical, textural, colour and sensory properties were evaluated. All samples containing whey protein concentrate could bear the nutrition claim 'a source of protein'. The substitution of wheat flour with whey protein significantly influenced batter viscoelastic behaviour, lowered cake-specific volume, increased product hardness, chewiness, gumminess, and browning index and modified its sensory characteristics. The incorporation of sourdough in protein-enriched sponge cakes improved product-specific volume and appearance compared to a protein-containing sample without sourdough. Although sourdough addition has less of a deteriorating effect on sponge cake rheological and textural properties, when combined with whey protein, it led to a significant reduction in batter elasticity and an increase in product hardness. It was also shown that spontaneously fermented sourdough cannot act as the only leavening agent in sponge cake production. In general, the results of this study have shown that sourdough addition can contribute to improvement in protein-enriched sponge cake quality and that further investigations are necessary in terms of different sourdough and flour type incorporation to minimize the negative effects of protein addition.

This study was focused on the creation of high-protein bars formulated using whey protein isolate (24%) and soy protein isolate (6%) as the sources of proteins; oat flakes and inulin, both abundant in dietary fibres, and creatine monohydrate and other minor ingredients (vitamin and mineral mixture, potassium sorbate) to achieve the requirements for a meal replacement formula for physically active people. The nutritional profile of the high-protein bar was examined (energy 1215 kJ/288 kcal; protein 34.1 ± 0.20 g, fat 6.01 ± 0.13 g of which was saturated 3.12 ± 0.08 g, fibre 3.10 ± 0.17 g carbohydrate 23.0 ± 0.16 g of which sugars 1.50 ± 0.19 g and starch 21.5 ± 0.11 g in 100 g), and sensory properties with instrumental parameters (texture and colour) were determined and compared with bars commercially available on the market. The created high-protein bar was sensorily acceptable in comparison to other commercially available bars. The dietary intervention study was conducted on elite athletes (professional handball players) to evaluate effects of created versus control bar consumption on their metabolic parameters. The baseline characteristics (mean age, body mass index (BMI), fat mass, muscle mass, lean mass and fat percentage) of the athletes (8) were determined at the start of the study. The cross-over intervention study was organized in two successive phases (5 days each) with a seven-day long washout period between phases. Bars were consumed after the afternoon training unit. Blood samples were collected at the start and the end of the intervention study to analyse the metabolic profiles of the athletes. Serum levels of high-density cholesterol (HDL), low-density cholesterol (LDL) and total cholesterol (HOL), glucose, triacylglycerides (TAG), total and direct bilirubin, creatine kinase (CK), aspartate aminotransferase (AST) and lactate dehydrogenase (LDH) were measured. The results showed that bar consumption significantly decreased serum aspartate transaminase (AST) and lactate dehydrogenase (LDH) and increased total and direct bilirubin levels, suggesting lower exercise-induced muscle damage and increased antioxidative response, respectively. Therefore, it can be concluded that the consumption of the created high-protein bar was able to improve physiological adaptation after training.

One hundred honey samples of different floral origin (acacia, sunflower, meadow, and forest) collected from nine European countries (Serbia, Albania, Croatia, Montenegro, Romania, Bulgaria, Bosnia and Herzegovina, North Macedonia and Hungary) were analysed for various physicochemical, sensory, antioxidant and antibacterial parameters. The relative antioxidant capacity index and relative antibacterial index were calculated, integrated and expressed as a new property - Power of Honey , intended to be used to predict the health potential of a honey based on its antioxidant and antibacterial activities. Free acidity and colour coordinates L * and a * were chosen for building an artificial neural network model for the prediction of honey health potential. These were chosen based on the obtained correlations between the investigated parameters and in light of the simplicity of the analysis. This model successfully predicted the Power of Honey with a gained coefficient of determination of 0.856. Forest honey samples exhibited the highest Power of Honey . This novel approach should make it possible for honey producers to predict the honey health potential of a particular honey based on a quick and simple analysis., Competing Interests: There are no conflicts to declare., (This journal is © The Royal Society of Chemistry.)

Raspberry and blueberry pomace, by-products from fruit juice industry, were dehydrated to obtain fruit fiber concentrates and valorized as ingredients in gluten-free (GF) cookies formulation. The aim was to evaluate the effect of substituting 30% (w/w) of GF flour mixture with different ratios of blueberry/raspberry fiber concentrates (0/30, 15/15, and 30/0) on rheological properties of cookie dough and cookie baking quality. Generally, the incorporation of the fiber concentrates increased the elastic and the viscous moduli thus producing harder doughs and consequently firmer cookies in comparison to the control. Although having similar total, soluble and insoluble fiber content, blueberry fiber concentrates were characterized with higher water absorption capacity and consequently yielded cookies with more rigid dough structure, higher water loss during baking, lower cookie thickness, higher spread ratio, more dense inner structure, and increased cookie hardness than those containing raspberry fiber concentrates. Enrichment of GF cookies with raspberry and blueberry fiber concentrates resulted in products with dietary fiber content higher than 6 g per 100 g, thus making them candidates for bearing "high fiber" nutrition claim. PRACTICAL APPLICATIONS: Currently available GF bakery products mostly lack dietary fibers (DFs) and other important nutrients, because they are usually manufactured from refined flour and/or starches. As the products with long shelf-life, very popular in daily diet of almost all consumer profiles, cookies could represent good matrices for the addition of functional ingredients, such as DFs. In this paper, GF cookies were enriched with the fiber concentrates recovered from blueberry and raspberry pomace. Application of these fiber sources enabled recycling of fruit processing industry by-products into novel, "high fiber" GF product with improved nutritive profile., (© 2018 Wiley Periodicals, Inc.)

The purpose of this research was to gain an insight into the ability of the GlutoPeak instrument to predict flour functionality for bread making, as well as to determine which of the GlutoPeak parameters show the best potential in predicting dough rheological behavior and baking performance. Obtained results showed that GlutoPeak parameters correlated better with the indices of extensional rheological tests which consider constant dough hydration than with those which were performed at constant dough consistency. The GlutoPeak test showed that it is suitable for discriminating wheat varieties of good quality from those of poor quality, while the most discriminating index was maximum torque (MT). Moreover, MT value of 50 BU and aggregation energy value of 1,300 GPU were set as limits of wheat flour quality. The backward stepwise regression analysis revealed that a high-level prediction of indices which are highly affected by protein content (gluten content, flour water absorption, and dough tenacity) was achieved by using the GlutoPeak indices. Concerning bread quality, a moderate prediction of specific loaf volume and an intense level prediction of breadcrumb textural properties were accomplished by using the GlutoPeak parameters. The presented results indicated that the application of this quick test in wheat transformation chain for the assessment of baking quality would be useful., Practical Applications: Baking test is considered as the most reliable method for assessing wheat-baking quality. However, baking test requires trained stuff, time, and large sample amount. These disadvantages have led to a growing demand to develop new rapid tests which would enable prediction of baked product quality with a limited flour size. Therefore, we tested the possibility of using a GlutoPeak tester to predict loaf volume and breadcrumb textural properties. Discrimination of wheat varieties according to quality with a restricted flour amount was also examined. Furthermore, we proposed the limit values of GlutoPeak parameters which would be highly beneficial for millers and bakers when determine suitability of flour for end-use., (© 2017 Wiley Periodicals, Inc.)

The objective of this study was to model the influence of pregelatinized OSA starch (OSA), wheat gluten (Gl) and xylanase (Xyl) on breadmaking potential of barley flour by using response surface methodology. Addition of these ingredients had significant effect on specific bread volume, crust and crumb lightness, crumb texture, average cell size and crumb density. OSA showed the most pronounced effect on specific bread volume, average cell size, crumb density and hardness. Interaction between OSA and Gl, as well as Gl and Xyl, respectively, increased and decreased the specific bread volume and crumb chewiness, while the interaction between OSA and Xyl decreased the specific volume decrease and increased crumb chewiness. An optimal barley bread formulation appeared to be the one containing 9.68% OSA, 2.0% Gl and 4.51 g/100 kg Xyl. This optimal barley bread formulation predicted an increment of 14-28% in volume and a decrease of 105-217% in crumb chewiness in comparison to formulations containing medium amounts of improvers (1% Gl, 5% OSA, 2.5 g/100 kg Xyl).

Light buckwheat flour was used to substitute rice flour at the level of 10, 20 and 30% to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat flour contributed to the significantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05). Gluten-free cookies made with rice flour and buckwheat flour exhibited significantly higher total phenolic and rutin content, scavenging activity against 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH • ), antioxidant activity and reducing power than the control cookies (p<0.05). Comparing all evaluated sensory properties, cookies containing 20% of light buckwheat flour had the most acceptable sensory properties. The obtained results of principal component analysis showed that the cookies with 20 and 30% buckwheat flour had better antioxidant and sensory properties in comparison with other two cookie samples.

Background: The aim of the present study was to investigate the ability of the small- and large-deformation fundamental rheological tests to monitor the changes during short-term post-harvest storage of wheat., Results: At the end of wheat storage period, wet gluten quantity decreased, while gluten index increased in comparison to those of freshly harvested samples. The rheological properties of dough changed over the pre-defined period of storage in terms of becoming more elastic and less extensible in comparison to that of freshly harvested wheat. Visco-elastic properties of weaker flour samples changed more markedly during storage than those of stronger flours, indicating that the intensity of dough rheological changes during wheat storage might be dependent on gluten quality and were the characteristic of wheat variety., Conclusion: It was shown that small deformation dynamic oscillation and large deformation creep-recovery tests can be successfully employed to monitor the changes in flour quality during wheat storage and that required storage period after wheat harvesting has to be defined according to wheat variety initial rheological properties and its gluten quality., (© 2014 Society of Chemical Industry.)

Valorization of hemp seed meal, a byproduct of hemp oil processing, was performed by measuring the distribution of nutritional and antinutritional compounds in different hemp seed meal fractions. According to chemical composition, two cotyledon-containing fractions (>180 and <180 μm) were significantly richer in protein (p < 0.05) (41.2% ± 0.04% and 44.4% ± 0.02%, respectively), lipid (15.1% ± 0.02% and 18.6% ± 0.04%, respectively), and sugar content (4.96% ± 0.11% and 3.46% ± 0.08%, respectively) in comparison to the hull-containing fractions (>350 and >250 μm), which were significantly richer in crude fiber content (29.5% ± 0.04% and 21.3% ± 0.03%, respectively). The free radical scavenging capacity (IC50) of fraction extracts increased (p < 0.05) with increasing mean particle size (from 17.18 ± 0.59 to 5.29 ± 0.30 mg/mL). Cannabisin B and N-trans-caffeoyltyramine were the most abundant phenolic compounds in the hull fractions (from 267 ± 15.9 to 287 ± 23.1 mg/kg), while cotyledon fractions had higher content of catechin (from 313 ± 12.4 to 744 ± 22.2 mg/kg) and p-hydroxybenzoic acid (from 124 ± 6.47 to 129 ± 8.56 mg/kg (P < 0.05). Well-balanced ω-6 to ω-3 fatty acid ratio (3:1) was determined in all fractions. Antinutrients (trypsin inhibitors, phytic acid, glucosinolates, and condensed tannins) were mostly located in the cotyledon fractions. These findings indicate that the separation of hemp seed meal into different fractions could be used to concentrate valuable target compounds and consequently facilitate their recovery.

The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat harvest, after 50 days of wheat storage and after 14 days of flour storage varying by wet gluten samples incubation temperatures and incubation times (0, 90 or 135 min at 30°C and after that 180 min at 37°C). The results were observed in relation to wheat-bug damaged kernels content, gluten index values, proteolytic activity and electrophoretic properties of gliadins and glutenins. The content of free amino groups increased during postharvest wheat and flour maturation periods. Proteolytic activity values were the highest 50 days after the wheat storage. The electrophoretic determination indicated a macromolecular redistribution of the gluten proteins from the moment of the wheat harvest until the moment of flour stabilisation., (Copyright © 2014 Elsevier Ltd. All rights reserved.)