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Sunflowers have emerged as a significant global crop with extensive economic, agricultural, and nutritional significance. This article presents a comprehensive analysis of sunflower production in the Autonomous Province of Vojvodina, Serbia, delving into key trends, challenges, and opportunities within the industry. Serbia, being a prominent player in the European sunflower market, has been influenced by its diverse agricultural landscape and its commitment to sustainable practices, shaping the dynamics of sunflower cultivation and oil production. The study thoroughly investigates production statistics, regional disparities, and the influence of external factors on sunflower farming and market dynamics in Vojvodina. Data from reputable sources such as the FAO, USDA, and COCERAL at the European level are utilized, along with information on sunflower production and oil prices obtained from the Statistical Yearbooks of the Statistical Office of the Republic of Serbia. The findings of the study revealed a notable rise in harvested areas, yield, and overall production during the observed period, concurrent with shifts in the global market. Additionally, the price of sunflower oil demonstrated an upward trend, reflecting these market dynamics.

Food manufacturers communicate with their consumers via food labels, information, and advertisement. Therefore, manufacturers are obliged to pay great attention to these elements. When it comes to information , emphasis is placed on the composition of the product, quantity, shelf life, product origin and characteristics , identity and property. Through a survey conducted among students, the paper aims to assess the level of familiarity among younger demographic with nutritional and health information on food labels and explore their perspectives on these declarations. The study involved the active participation of 262 students. The role of the label on the consumer food product is to convey information about the given product. Using various domestic and foreign literary sources, a questionnaire has been created and survey research was conducted. The obtained results were statistically processed, using descriptive statistics. The goal of the paper is to show the degree of awareness among students regarding the importance of the directives defined by the Regulation on Food labeling, marking, and advertising along with the Regulations pertaining to nutrition and health claims featured on food labels. The initial hypothesis of the research was that the respondents (students) were familiar with the nutrition and health claims on the food label. Based on the entire research and the obtained results, the initial hypothesis was not confirmed.

The Autonomous Province of Vojvodina represents a region characterized by expressed multi-ethnicity. This unique mixture of more than 30 different nations influenced the formation of a unique and recognizable cultural heritage. Gastronomy, as one of the most impressive components of cultural heritage, has a very important role in positioning a tourist destination on the global market. The subject of this paper is the views of hospitality workers of gastronomic heritage in Vojvodina and its possibilities to influence further development of tourism in the region. This paper aims to provide a better insight into the mindset of hospitality workers, as carriers of the hospitality offer, about the chances of multiculturalism in the region to become a differential force in the tourism market. The research included 508 respondents employed in all hospitality sectors. The results show that the respondents believe that ethnic minorities' dishes are insufficiently represented in offers of hospitality facilities, but that employees believe that they can be an advantage in creation a gastronomic heritage.

In order to find out whether the guests like to pair food and wine, a research was conducted on the basis of experiences on harmonization of food and wine in Belgrade. The aim of the research was to determine whether sociodemographic characteristics influence the factors of gastro-oenological offer. In order to contribute to the development of catering facilities and their offerings, one of the main research factors was the factor of future intention to revisit and verbally promote the restaurant. A structured field survey questionnaire was conducted on a sample of 226 guests of catering facilities on the territory of Belgrade. The generated data was processed by the SPSS software package, including MANOVA analyzes and descriptive statistics. The obtained results show that sociodemographic characteristics influence the selection of gastro-oenological offer and experience related to the harmonization of food and wine and future intentions.

Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching operation was conducted in water for 3 minutes at a temperature of 85°C, while the frying process was conducted in palm olein for 3 minutes at a temperature of 165°C. The peroxide value and free fatty acid content (% oleic acid) were determined by standard analytical methods. The oil content in samples was determined by the standard Soxhlet extraction (the reference method). The results showed that the potato chips had approximately four times more oil uptake compared to potato sticks. The oil content was significantly lower in blanched potato slices (by 43.3%) but significantly higher in blanched potato sticks (by 53.5%) compared to unblanched samples. The analyzed quality parameters of palm olein were within the allowable value range. Based on the results obtained in this study, it can be concluded that the thickness, surface area and moisture content of the potato had a significant effect on oil uptake.

Sustainable business during the COVID-19 pandemic is one of the key topics in the hospitality and tourism industry with great popularization in scientific and research domains. Therefore, the focus of this research was on the experience of the management of catering facilities in R. Serbia. This qualitative research included collecting data on the operational and economic effects of the COVID-19 pandemic on the business of 17 catering facilities for the provision of food and beverage services in Novi Sad (R. Serbia). The research covered the period of work from April 2020 to April 2021, as the most specific for business survival, fighting the challenges of preventing the complete closing down, limited business, and a major re-orientation to delivery and counter sales. Interviews were conducted on the perception and attitudes of the management. The subject of this paper is the sustainability of hospitality during the challenges imposed by the pandemic. The task of the paper was to investigate the experiences of the owners, management, and chefs of various hospitality facilities for providing food and beverage services. The aim of the paper was to obtain data on crisis forecasting and actions taken to survive on the hospitality and tourism market.

The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165o C). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be reported with certainty because the quality of the oil depends on many more parameters, not only on those analysed in this paper.

Libya is one of the considerable olive oil producers in North Africa. The consumption of olive oil in this country is part of the cultural heritage and a large number of individual manufacturers produce oil applying the process of cold pressing. The aim of this work was to determine the sensory profile and some main chemical characteristics, as free fatty acids, peroxide value, total phenols content and induction period of virgin olive oils. Oil samples were extracted from a blend of three olive cultivars typical for Libya: Roghiani, Hammudi and Endori, harvested in five different regions of northern Libya in the crop year 2015. Obtained results have shown that investigated olive oil samples were characterized by different sensory profile and chemical characteristics, due to peculiar effect of harvest areas of olive fruit. On the basis of investigated attributes, some oils were of excellent quality, but other were under. The free fatty acid contents varied between 0.73% to 2.78 % of oleic acid, peroxide values ranged from 6.40 mml/kg to 13.65 mmol/kg and induction period from 4.89 h to 18.33 h. The content of total phenols, as especially important compound for health benefit of olive oil, was also significantly various, from 56.0 to 238.3 mg GAE/kg of oil. It can be concluded that the oil from Gharyan production region was quite different from the other Libyans’ olive oils. This oil had the best sensory profile, basic chemical quality, oxidative stability and the highest phenolic content.

This study represents a new strategy for discrimination of 59 samples of various cold-pressed, virgin and refined edible vegetable oils according to the corresponding botanical origin. Samples were produced from 17 plant species: olive, sunflower, safflower, flax, pumpkin, sesame, hemp, walnut, hazelnut, almond, grape, black cumin, apricot, plum, soybean, wheat and rapeseed. A GC/MS device performing in a ion current (IC) mode, combined with multivariate clustering, was employed in the analysis. Derivatization reaction occurred in the injector of a gas chromatograph. The discriminations between species were based on marker-peaks of 9 molecular ions of dominant fatty acid methyl esters (FAMEs), which were chosen as descriptors: m/z 268, 270, 292, 294, 296, 298, 324, 326 and 354. Dendrogram obtained after performing cluster analysis shows clear discriminations of the analyzed samples, based on the belonging botanical origin. These results demonstrate that IC-GC/MS approach with cluster analysis could be a useful tool in rapid screening for botanical origin of commercial samples of various edible vegetable oils.

The objective of this study was to investigate the impact of the storage time, content of the husk and impurities in the seed mass on the oxidative stability of the cold pressed sunflower oil. The oxidative stability of oil was analyzed by the RSM (Response Surface Methodology), where the response value (output) of the model was the content of oxidation products measured via specific absorbance at 232 nm for conjugated dienes and 270 nm for conjugated trienes. Analyses were performed on the fresh oil samples and oil samples tempered under the Schaal-Oven’s test conditions (96 h at 63±2ºC). It was concluded that the seed storage time had significant impact on the primary (A1%232nm) and secondary (A1%270nm) oil oxidation products, both before (b1-p

The main focus of this study was on the sensory evaluation of commercial oilseeds spreads, as the most significant characteristic of this type of product from the consumers’ point of view. Sensory analysis was conducted by five experts using a quantitative descriptive and sensory profile test, applying a scoring method according to the standard procedure. Five different spreads were evaluated: sunflower, pumpkin, sesame, peanut, and walnut. Oil content and amounts of separated oil on the surface were determined for each spread. The results have shown that the color of spreads was very different, depending on the oilseed: gray for sunflower, brown for walnut, yellowish-brown for peanut butter, ivory for sesame and profoundly dark green for pumpkin seeds spread. The flavor and odor of the spreads were characteristic for the raw materials used; however, the sunflower and walnut spreads had a slight rancid flavor. Generally, the spreadability of all spreads was good, but their mouth feel was not acceptable. During the consumption, all of them were sticking immensely to the roof of the mouth, which made the swallowing harder. The highest total score of 16.20 points (max. 20) was obtained for the peanut butter, while the lowest (10.38) was achieved by the sunflower butter. Oil separation (various degrees) was noticed in all spreads, which negatively influenced the appearance and entire sensorial quality of the products. The quantity of separated oil depended on the age and total amount of oil in the spreads, and was between 1.13% in the peanut butter and 12.15% in the walnut spread in reference to the net weight of the product. [Projekat Ministarstva nauke Republike Srbije, br. TR 31014: Development of the new functional confectionery products based on oil crops]

The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 0-30 to 180 days at room temperature (18 - 20ºC). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearance-color, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e. spreadability and taste of the product.

Gastronomy, as a part of cultural heritage, has exceptional potential in tourism, and its key representatives and conservationists/guardians are hospitality facilities that provide food services. Vojvodina (the Republic of Serbia) is a region inhabited by more than 30 ethnic minorities that have nurtured their cultural heritage and have been incorporating it into gastronomy for many years. The subject of this paper is the gastronomy of ethnic groups in Vojvodina and its significance for tourism development from the point of view of hospitality workers as important actors in the sustainability of heritage. One of the motives behind this study is the twelfth UN sustainable development goal (SDGs) defined in 2015, which refers to providing sustainable forms of consumption and production and which emphasizes the development and application of tools for monitoring the impact that sustainable development has on tourism that promotes local culture and products (12b). The aim of this study was to obtain data on the preservation of heritage, that is, on authenticity within the region/area and ethnic groups, and then to perform a valorization of dishes and define steps on how to make gastronomic heritage a more visible tourist attraction, from the perspective of sustainability. Our survey included a sample of 508 respondents, all employees in the hospitality industry. The obtained results were statistically processed. The research showed that the Južnabačka district has the greatest importance in tourism from the aspect of the implementation, preservation, and sustainability of gastronomic heritage in tourism. Among the ethnic groups, the Vojvodina Hungarians place the greatest importance on the preservation of gastronomy, which includes dishes such as goulash and uses ingredients such as river fish. The research led to the conclusion that those in the hospitality industry are of the opinion that gastronomic heritage should be promoted through activities such as tourist exposure, marketing activities, and promoting the diversity of authentic food offers in catering facilities. [ABSTRACT FROM AUTHOR]

This study is concerned with the determination of technological quality characteristics of dried pomaces, i.e. blackberry and raspberry seeds, along with the quality parameters, content of total carotenoids and chlorophyl and transparency of crude extracted oil (using organic solvent). Blackberry seeds (Rubus fruticosus L.) were obtained from a domestic variety Čačanska bestrna, while the raspberry seeds (Rubus idaeus L.) were of the variety Willamette. Oil content of the blackberry pomace was 13.97 and 14.34%, while the oil content of the raspberry pomace was 13.44 and 14.33% on dry basis (d.b.). In regard to technological characteristics of the pomaces, i.e. volumetric and specific weight, no considerably difference was found. However, a weight test for 1000 seeds showed a significant difference in weight: 3.5 g (d.b.) for the blackberry pomace and 1.5 g for the raspberry pomace (d.b.). Proximate analysis of blackberry seed oil showed that this oil had better quality since the FFA value was 3.43% (sample B1) and 3.53% (sample B2), while the peroxide value was 8.89 and 11.16 mmol/kg, respectively. Raspberry seed oil had higher FFA (8.59 and 8.83% for sample R1 and R2) and peroxide values (13.99 and 13.84 for sample R1 and R2) than the blackberry seed oil. Crude extracted blackberry seed oil had a brown-greenish color due to the high total chlorophyll content (around 3000 mg/kg dissolved in cyclohexane). Raspberry seed oil had a dark yellowishorange color, due to lower chlorophyll content (around 200 mg/kg) compared to the blackberry seed oil, while the content of total carotenoids was slightly higher in this oil (around 40 mg/kg) compared to the blackberry seed oil (33 mg/kg). [Projekat Ministarstva nauke Republike Srbije, br. TR 31014: Development of the new functional confectionery products based on oil crops]

Hull-less pumpkin seed press-cake, a by-product of the pumpkin oil pressing process, was used to formulate a fat-based spread which resembled commercial peanut butter; both in the appearance and in texture. In this study, response surface methodology was used to investigate the effects of a commercial stabilizer and cold-pressed hemp oil added to the pumpkin seed press-cake, on the texture of the formulations using instrumental texture profile analysis. The responses were significantly affected by both variables tested in a central composite, two factorial experimental design on five levels. Strong and firm spreads, without visible oil separation were formed and had an appearance and texture comparable to commercial peanut butter. In terms of the primary food texture attributes such as hardness, cohesiveness and adhesiveness, determined by the instrumental texture analysis, the optimum combination of variables with 1-1.2% of added stabilizer and 20- 40% of added hemp oil (in the oil phase) produced desirable spreads.

Copyright of Chemical Industry / Hemijska Industrija is the property of Association of Chemical Engineers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chemical Industry / Hemijska Industrija is the property of Association of Chemical Engineers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

High dietary fibre cookies were manufactured from non-wheat (triticale, spelt and rye) flours with apple, beetroot and pumpkin pomace powders added as natural colourants. Cookies were characterized by nutritional composition, colour, texture and sensory profile and subjected to a 2-month shelf-life study. Additionally, an acceptability study was done to determine consumers’ acceptance of cookies. Cookies prepared from rye flour and pumpkin pomace, as well as cookies prepared from spelt flour and beetroot pomace, can be labelled as ‘high fibre’ (dietary fibre content of 8.90% and 7.09%, respectively), while cookies prepared from triticale flour and apple pomace can be labelled as a ‘source of fibre’ (dietary fibre content of 4.50%). No obvious trend in the colour of cookies was observed after storage at room temperature and 40 °C, indicating the stability of natural colourants. Hardness decrease was observed in all samples after storage; however, the acceptability study showed that consumers prefer softer cookies. Sensory analysis showed that there were no signs of rancidity in samples after storage. Although triticale flour and apple pomace sample received the highest liking scores for appearance, odour and taste, all samples had liking ratings higher than 4 (indifferent) and can be further modified to satisfy consumers’ demands. [ABSTRACT FROM AUTHOR]