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The effects of replacing fat with finely ground wheat bran, at different levels (30, 40, 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional quality. Fat reduction using wheat bran increased dough hardness but decreased adhesiveness, cohesiveness, and springiness. Biscuit hardness increased and fracturability decreased with increasing fat replacement level. Changes in biscuit colour were detectable; lightness increased whereas yellow tone decreased. Increasing bran level contributed to higher content of protein, fibres and minerals. The achieved calorie reduction spanned over 14.5-16.2%. The dietary fibre content increased 2.1-2.8 times in comparison to the control. Over 30% fat replacement, low sensory scores were obtained. It could be concluded that fat may be replaced in biscuit formulation, up to 30% with wheat bran. These “reduced fat” biscuits had acceptable sensory properties and additional nutritional improvement due to higher fibres and minerals and fewer calories. [Projekat Ministarstva nauke Republike Srbije, br. TR31029]

Two types of buckwheat flour - non-treated (NBF) and autoclaved (TBF) were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10-30% and the produced tagliatelle samples (dry and cooked) were examined in terms of mineral and phytic acid (PA) content. Both NBF and TBF possessed significantly higher (p < 0.05) content of all investigated minerals compared to whole wheat flour (WWF), but significantly lower (p < 0.05) PA content. Cooked NBF-containing tagliatelle possessed significantly higher (p < 0.05) content of Mg, Zn, Mn and Fe compared to the cooked control sample, while mineral content of cooked TBF-containing tagliatelle samples was not significantly different from the control. Autoclaving significantly reduced (p < 0.05) PA content of cooked TBF-containing tagliatelle samples compared to cooked NBF-containing tagliatelle samples and the control sample. The mineral bioavailability defined through molar ratio of mineral to phytate was slightly improved in buckwheat-containing tagliatelle samples, but it still remains at low level. Regarding all results, the enrichment of whole wheat tagliatelle with NBF at higher levels of substitution (20-30%) resulted in significant increase in mineral content and bioavailability.

There is an increasing interest on neonicotinoid residues determination in honey samples because they are banned by European Union. Their determination is based on liquid chromatography analytical methods and, therefore, the aim of this study was to develop the analytical method for quantifying these compounds using different sample preparation techniques. The sample preparation was conducted by two different techniques and the new HPLC-DAD method was developed and validated assuring reliable accuracy (R, 70-120 %), repeatability (RSD, < 20 %) and within-laboratory reproducibility (RSD,

The aim of this study was to formulate high protein wholemeal spelt bread with addition of soy and pea protein preparations. Substituting wholemeal spelt flour with 11.5% soy protein concentrate and 8 % pea protein isolates are an improvement for dough properties. Soy protein concentrate contains 65 % protein, and pea protein isolate contains 90% protein so in order to achieve the same level of protein content of the bread it is necessary to enter a larger amount of soy protein concentrate than the pea protein isolates. The stability of dough with the addition of soy protein concentrate was higher than dough with pea protein isolates, probably due to different protein behavior and difference in distribution of the protein classes in soybeans and peas. Furthermore, protein intake in the dough contributes to the increasing of its hardness. Addition of the above mentioned protein preparations leads to a significant decrease of bread volume. Decrease in specific volume is in the range from 24% to 26% for the soy protein or pea protein, respectively. The bigger flavor acceptability was registered in the case of a sample with pea protein isolates, than sample with soy protein concentrate. Results indicate that pea protein could be an alternative to soy protein concentrate.

Light buckwheat flour (LBF) was used to substitute 20% of whole wheat flour (WWF) in the formulation of wholegrain wheat pasta. Wholegrain wheat pasta (WWP) and buckwheat enriched wholegrain wheat pasta (BWWP) were produced on an industrial scale. Substitution level of buckwheat flour (20%) was based on previously conducted rheological tests on LBF/WWF blends which were performed using 10, 20 and 30% of LBF. The obtained Mixolab profiles have indicated that wheat blend containing 20% LBF expressed the most similar rheological parameters to WWF. Proximate composition, cooking quality and mineral content of BWWP were analyzed and compared with those of WWP. The substitution of WWF with LBF in the pasta formulation resulted in significantly increased (P < 0.05) contents of P, Mg, K and Zn compared to WWP in dry pasta. The reduction in mineral content of BWWP during cooking was significantly higher (P < 0.05) compared to WWP. The content of P, Mg and K were at same level in both type of pasta after cooking. The obtained results suggest that enrichment of WWP with LBF at the level of 20% did not improve the mineral content of cooked pasta, although increase in minerals was observed in dry pasta. [Projekat Ministarstva nauke Republike Srbije, br. TR31029]

Today, there are plenty of non-traditional pastas made by substituting durum wheat flour with multigrain flours of different cereals and pseudo cereals or made from whole grain flours. All those changes in traditional pasta formulation cause changes in textural properties which are considered being one of the most important quality properties of pasta. The aim of this study was to examine feasibility of using compression test attachments by measuring textural properties of differently formulated commercial tagliatelle samples with TA.XTPlus texture analyzer equipped with Ottawa and Mini Kramer cell. For all measurements, results were expressed as the mean of replications ± SD together with coefficients of variations as an indicator of measurement reproducibility. Although applied attachments are commonly used for determination of textural properties of cooked pastas, the obtained results indicate that those attachments can be used for the evaluation of dry pastas.

Due to the large share of auto plagiarism (63 %) of this article shall be recall. Therefore it can not be categorized as a the published paper in this journal.

The number of active sites and their intrinsic activity are key factors in designing high-performance catalysts for the oxygen evolution reaction (OER). The synthesis, properties, and in-depth characterization of a homogeneous CoNiFeCu catalyst are reported, demonstrating that multimetal synergistic effects improve the OER kinetics and the intrinsic activity. In situ carbon corrosion and Cu leaching during the OER lead to an enhanced electrochemically active surface area, providing favorable conditions for improved electronic interaction between the constituent metals. After activation, the catalyst exhibits excellent activity with a low overpotential of 291.5 ± 0.5 mV at 10 mA cm -2 and a Tafel slope of 43.9 mV dec -1 . It shows superior stability compared to RuO 2 in 1 m KOH, which is even preserved for 120 h at 500 mA cm -2 in 7 m KOH at 50 °C. Single particles of this CoNiFeCu after their placement on nanoelectrodes combined with identical location transmission electron microscopy before and after applying cyclic voltammetry are investigated. The improved catalytic performance is due to surface carbon corrosion and Cu leaching. The proposed catalyst design strategy combined with the unique single-nanoparticle technique contributes to the development and characterization of high-performance catalysts for electrochemical energy conversion., (© 2022 The Authors. Advanced Materials published by Wiley-VCH GmbH.)

In the present "genomic era" and in the developing world of DNA chips, DNA detection based on intercalation of specific molecules is of particular interest because the detection process is largely independent of the sequence of the target DNA. In this work, an acridine-orange-based intercalation compound, which was tethered to deglycosylated glucose oxidase was synthesized ad hoc and investigated for its ability to interact with dsDNA. Amperometric detection of DNA hybridization was achieved by signal amplification based on the catalytic oxidation of glucose by DNA-bound glucose oxidase. A clear distinction between dsDNA and ssDNA was achieved by careful design of a DNA-modified electrode surface and prevention of nonspecific adsorption of the acridine-orange-modified enzyme by implementing a potential-assisted immobilization method., (© 2017 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.)

Quantum mechanical SCS(MI)-MP2/cc-pVTZ calculations predict the strength of proflavine, ellipticine and 1-pyrenemethylamine intercalation into single-stranded (ss) and double-stranded (ds) DNA. The results were compared with experimental results obtained from electrochemical impedance spectroscopy (EIS). Similar interaction energies of ellipticine with the guanine-cytosine base pair compared to the individual nucleobases guanine and cytosine suggested non-specific binding also to ssDNA. Accordingly, EIS identified ellipticine as being non-selective and therefore unsuitable for the detection of DNA hybridisation. The interaction energy of proflavine is significantly higher than the minimum required energy for a single intercalation site, and substantially lower with respect to the minimum energy needed for binding with ssDNA. In EIS studies, proflavine did not show any change in the charge-transfer resistance with respect to ssDNA and a decrease with respect to dsDNA. Calculations showed that 1-pyrenemethylamine has sufficiently high interaction energy to intercalate into dsDNA, however, the interaction energy towards ssDNA is close to the minimum required value, suggesting a weak interaction with ssDNA. EIS measurements support the calculations. A method for the calculation of interaction energies is provided, which can be used to characterise the interaction strength between new intercalators and DNA before being synthesised., (© 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.)

Highly reproducible and fast potential-assisted immobilization of single-stranded (ss)DNA on gold surfaces is achieved by applying a pulse-type potential modulation. The desired DNA coverage can be obtained in a highly reproducible way within minutes. Understanding the underlying processes occurring during potential-assisted ssDNA immobilization is crucial. We propose a model that considers the role of ions surrounding the DNA strands, the distance dependence of the applied potentials within the electrolyte solution, and most importantly the shift of the potential of zero charge during the immobilization due to the surface modification with DNA. The control of the surface coverage of ssDNA as well as the achieved speed and high reproducibility are seen as prerequisites for improved DNA-based bioassays., (© 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.)

The impact of different doping levels of boron-doped diamond on the surface functionalization was investigated by means of electrochemical reduction of aryldiazonium salts. The grafting efficiency of 4-nitrophenyl groups increased with the boron levels (B/C ratio from 0 to 20,000 ppm). Controlled grafting of nitrophenyldiazonium was used to adjust the amount of immobilized single-stranded DNA strands at the surface and further on the hybridization yield in dependence on the boron doping level. The grafted nitro functions were electrochemically reduced to the amine moieties. Subsequent functionalization with a succinic acid introduced carboxyl groups for subsequent binding of an amino-terminated DNA probe. DNA hybridization significantly depends on the probe density which is in turn dependent on the boron doping level. The proposed approach opens new insights for the design and control of doped diamond surface functionalization for the construction of DNA hybridization assays.

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.