Search

Cilj ovog rada je da se kroz prikaz rezultata kemijskih i senzorskih analiza provedenih u okviru manifestacije "Dani mladog maslinovog ulja u Dalmaciji" prikaže kvaliteta djevičanskog maslinovog ulja sorte Oblica proizvedeno godine 2021. S obzirom na lokalitete pristiglih uzoraka ulja može se govoriti o uljima sorte Oblica iz dalmatinskog uzgojnog područja. Kemijskom analizom određeni su osnovni kemijski pokazatelji kvalitete: peroksidni broj (PB) izražen u mEq O2 / kg i udio slobodnih masnih kiselina (SMK) u % izraženih kao oleinska kiselina. Senzorska analiza provedena je od strane udruge "Olea" iz Šibenika. Rezultati kemijske i senzorske analize za svaki pojedini uzorak numerički su izraženi kao jedinstvena ocjena koja je rangirala sve pristigle uzorke i izdvojila najbolja maslinova ulja. Ukupni bodovi za ekstra djevičansko maslinovo ulje sorte Oblica iznosili su od 72,35 do 96,45 i obuhvatili su 84 % od ukupno zaprimljenih uzoraka ulja. Dobiveni rezultati ulja pokazuju da se radi o ekstra djevičanskim i djevičanskim maslinovim uljima visoke kvalitete, što upućuje na činjenicu da su ulja dobivena od optimalno zrelih i zdravih plodova te da je prerada obavljena vrlo brzo nakon berbe. Senzorsko ocjenjivanje uzoraka imalo je iznimno važan utjecaj na konačni plasman ulja.

Against the backdrop of describing the traditional diet in different parts of Croatia, this paper presents the diet of the inhabitants of the Dalmatian Hinterland in the 1950s. The frequency of consumption of specific food groups and eating habits of the population at the time will be analysed. The paper emphasises the nutritional value of unprocessed foods and their health benefits and points to the importance of their share in modern human diet as often as possible.

Javor negundovac (Acer negundo L.) je listopadno drvo iz Sjeverne Amerike, a u Hrvatsku je uvezen početkom 20. stoljeća. Cijenjen je u pčelarstvu, šumarstvu, krajobraznom uređenju te je vrlo invazivna vrsta. Najrasprostranjeniji je u kontinentalnom i submediteranskom dijelu Hrvatske. Javor negundovac (Acer negundo L.) slabo je zastupljena dendrološka vrsta na javnim gradskim krajobraznim površinama Knina, kao soliter, u drvoredu ili u skupinama. Metodom promatranja je uočeno da je u pogledu održavanja i njege stabala negundovca (A. negundo) na krajobraznim površinama nužno posvetiti više pažnje. Nisu uočena njegova stabla izvan gradskih krajobraznih površina. Temeljem anketnog istraživanja ispitanici su dodijelili vrlo dobre ocjene ukrasnim karakteristikama i ugodnosti javora negundovca (A. negundo) na krajobraznim površinama Knina. Ponešto su lošije ocijenili njegovu ulogu u pčelarstvu, šumskim melioracijama i urbanom šumarstvu. Veći broj ispitanika ne zna da je javor negundovac (A. negundo) vrlo invazivna vrsta.

Po uzoru na opisivanje tradicionalne prehrane u različitim dijelovima Hrvatske, u ovom će se radu prikazati prehrana žitelja Dalmatinske zagore 50-ih godina prošloga stoljeća. Analizirat će se učestalost konzumiranja pojedinih skupina namirnica te prehrambene navike ondašnjega stanovništva. Rad naglašava nutritivnu vrijednost neprerađenih namirnica i njihovu korist za zdravlje te ukazuje na važnost njihove što češće zastupljenosti u prehrani modernog čovjeka.

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

This study aimed to valorise the underutilised by-product of proso millet decortication. Millet bran was sieved into three fractions with substantially different nutritional profile. The fraction with diameter

Most plant species that are cultivated in climatic conditions prevailing in the Republic of Croatia as annual or biennial flowering plants originate from warm and temperate climate zones of the planet. The plant groups in question are primarily used in privately-owned gardens and on various landscapes. They can be planted in raised flower beds, as well as used for landscape edging, rock gardens, decorative pots and they are also used as cut flowers. They are cost effective and provide the premises with a decorative value added. The objective of the survey research was to verify the findings about cultivation and use of annual and biennial flowering plants that are frequently used in gardens and landscaping in Šibenik and Knin. The survey research was conducted in May 2016 on a sample comprising of 30 respondents (for annual species) and 29 different respondents (for biennial species) from the region of the cities Šibenik and Knin and their outskirts. The respondents assessed the decorative features of six selected species per individual flower group and the method of their maintenance with an average grade (4). The participants in the survey showed a higher level of knowledge on annual flower species (67.7%-100%) compared with the knowledge on biennial flower species (57.9%-75.9%). The persons questioned correctly assessed the use of various species according to their function in the premises. Most respondents used decorative pumpkins (Cucurbita pepo) amongst annual flower plants for decoration of premises, whilst amongst biennial plants they primarily opted for daisies (Bellis perennis). The data provided can be used for the promotion of cultivation and use of flowering plants in practice.

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