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The search for waste minimization possibilities and the valorization of by-products are key to good management and improved sustainability in the food industry. Although dairy products still remain at the forefront of probiotic food development, in recent years non-dairy food products have increased in popularity owing to their unique characteristics and advantages. Due to its beneficial properties, caused by the presence of various bioactive compounds, the almond parts that remain after almond milk production can be considered promising sources of ingredients for the development of non-dairy food products. The aim of this study was to examine the potential and possibility of using a surplus product that remains after almond milk production. The antioxidant properties of the remained surplus product were characterized based on the polyphenol, flavonoid, and anthocyanin content as well as FRAP, DPPH, and ABTS antioxidant activity. The fermented beverage that combines the properties of almonds and probiotic bacteria, formulated using inulin, lyophilized fruit and aroma, was evaluated for physicochemical, microbiological, and sensory properties during cold storage (4 °C, 21 day). The surplus product that remains after the almond milk production contains 61.4 mg GAE/100g DW, 16.11 mg QE/100g DW, and 0.993 mg CYE/100g DW of polyphenols, flavonoids, and anthocyanins (respectively), and expresses DPPH, FRAP and ABTS antioxidant activity of 71.56 mg DW/mL, 50.47 mg DW/mL and 53.11 mg DW/mL (respectively). The fermentation of surplus product that remains after almond milk production leads to the production of the beverage with satisfactory values of quality parameters as follows: pH value of 4,75, titratable acidity 28,8 °SH, syneresis 7,5%, viable cell count of 7.77 log (CFU mL-1), and sensory characteristics value of 10, that is stable during 21 day of cold storage. A new probiotic almond-based beverage that combines the properties of both almonds and probiotics can be con

Precautionary allergen labels (PAL) should be used to indicate the possibility of allergen presence in the food. This study aimed to determine the prevalence and types of precautionary labeling statements on different pre-packaged food products in retail stores in Belgrade, Serbia, as well as to assess consumers’ attitudes and behavior towards PAL statements. Methods: This was a descriptive study. The following characteristics of 1404 pre-packaged foods were ana-lyzed: prevalence of PAL, listed food allergens on PAL, and the types of the advisory terminology. In the group of 275 participants (94 with food allergies, and 181 persons who purchasing food for a household member with food allergy) reading practice of PAL, purchasing practice based on PAL, and the opinion about PAL statements credibility were evaluated. Results: Overall, 33.9% of products had precautionary statements for one or more allergens. “Tree nuts” were the most common allergens listed in the PAL. The most common type of PAL was “May contain traces of x [allergen]” (52.7%). The PAL was always read by half of the participants. Less than half (43.3%) of the participants incorrectly believed that PAL is regulated by national law. A quarter of participants thought that the PAL statements are trustworthy. Conclusion: PAL statements frequently are not user-friendly and are not providing sufficient protection for food allergic patients. To gain buyers’ confidence, protect health and provide security, the necessity for the strategies that would regulate PAL by the law exists.

In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle size distribution, textural, rheological, and sensory properties. The obtained results revealed that chocolate enriched by whey protein hydrolysate (H-WPC) possesses higher content of total polyphenols (1007.8 ± 96.8 mg GAE/100g), increased ability to inhibit ABTS radicals (66.30 ± 1.99%), and increased ability to inhibit DPPH radicals (56.34 ± 3.20%), compared to the standard milk chocolate (C) (877.1 ± 56.0 mg GAE/100g; 48.46 ± 2.11%; 48.07 ± 2.80%, respectively). The additional ingredients do not significantly affect the hardness and enthalpy of chocolates. The hydrolyzed whey proteins increase the viscosity of chocolate (11.81 ± 0.11 Pa·s) to a greater extent than non-hydrolyzed whey proteins (9.17 ± 0.09 Pa·s), relative to the control sample (3.53 ± 0.05 Pa·s). Regardless of the fact that the WPC sample has slightly better rheological characteristics and particle size distribution compared to the H-WPC sample, no major changes in the sensory characteristics of chocolate were observed. Based on the results, whey protein hydrolysate can be marked as an exceptional ingredient for improving the quality of chocolate.

White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberry juice encapsulates (B) were added to white chocolate, replacing 8% (C-B8) and 10% (C-B10) of white chocolate mass. Blueberry encapsulates significantly (p < 0.05) increased the viscosity of chocolates (from 0.63 Pa·s in C to 1.13 Pa·s in C-B8 and 1.40 Pa·s in C-B10) with no significant impact on their melting peak. Both enriched chocolates had significantly (p < 0.05) higher protein and dietary fiber content and lower fat content than white chocolate. The total polyphenol content increased 3.7-fold, while antioxidant capacity increased 5.2-fold in C-B10. The oxidation stability, determined by pressurized accelerated oxidation, was also improved in enriched chocolates. Blueberry juice encapsulated in whey positively influenced the color and sensory characteristics of fortified white chocolates, where C-B10 had higher sensory scores for blueberry odor and taste than C-B8. The obtained results open up a possible pathway and indicate opportunities and limitations for the incorporation of other materials, such as various dietary/fruit components, in white chocolate.

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.

Nutrition and health claims (NHCs) are a powerful tool that influence consumers' final decision on the choice of food products. The purposes of this repeated cross-sectional study were to (i) assess the prevalence of pre-packaged food products containing nutrition and health claims among different food categories, (ii) to determine the type of NHCs labelled on the examined food products, and (iii) to evaluate the trend in the use of NHCs in comparison to the 2012 survey. The survey was conducted immediately before the full enforcement of the new national legislation on NHCs in 2020. It comprised 3141 pre-packaged food products from 10 product categories. In total, 21.2% of food products contained any claim (19.4% contained any nutrition claim; 8.2% contained any health claim). In comparison to the 2012 survey, we observed a rising trend in the presence of NHCs; the use of nutrition claims on food products increased three times and the use of health claims increased 1.3 times in the 2020 survey. Bearing in mind that NHCs are a powerful tool guiding consumers' food purchase decisions, NHCs should be supported by precise legislation and strict surveillance by the public health authorities.

In this article, detailed physicochemical characterization of ethylene glycol and caffeine + ethylene glycol mixtures is performed based on density, viscosity and refractive indices measurements in temperature range from (288.15 to 343.15) K. The apparent molar volume (V-phi) arent molar volume at infinite dilution (V-phi(o)), Masson's experimental slope (S-nu), limiting apparent molar expansibility, (E-phi(o)), viscosity B-coefficient, thermodynamical parameters of viscous flow and molar refractions (R-m) have been evaluated from experimental measurements and results are additionally proven by molecular dynamic simulations. The addition of caffeine reduces viscosity of ethylene glycol, while caffeine molecules have high tendency to form self-aggregates due to weak interactions with ethylene glycol. Compared to aqueous solution of caffeine, caffeine + ethylene glycol mixtures are characterized with significantly lower solvation number and with more pronounced caffeine self-aggregation.

Tehničko rešenje je razvijeno u okviru Inovacionih vaučera identifikacionog broja 705/2020g Fonda za Inovacionu delatnost Republike Srbije, koje je prihvatila Fabrika čokolade Art Ival, Beograd, Srbija. U okviru tehničkog rešenja izvršeno je ispitivanje mogućnosti inkorporiranja inkapsulisanih ekstrakata u čokoladnu masu. Urađena su tri uzorka crne čokolade i kontolni uzorak bez ekstrakata (DC) od 37g. Tri uzorka se razlikuju u koncentraciji ekstrakta Salvia Lavandiulaefolia i Salvia officinalis (AC 300 sadrži 300mg/37g, AC 400 sadrži 400mg/37g, AC 500 sadrži 500mg/37g), dok je koncentracija ekstrakta acerole u svim funkcionalnim čokoladama bila ista i iznosila je 256mg/37g, tako da se konzumiranjem jedne čokolade (od 37g) dnevno unosi 80% dnevne doze vitamina C. U uzorcima čokolade ispitana su senzorska, reološka svojstva, raspodela veličine čestica, teksturna i antioksidativna svojstva. Rezultati su upoređeni sa kontrolnom čokoladnom masom bez dodatih ekstrakata. Prema rezultatima do kojih se došlo u okviru Tehničkog rešenja, prema čvrstoći, entalpiji, senzorskoj analizi, sadržaju polifenola i antioksidativnoj analizi najbolje karakteristike ima čokolada AC 400, dok je reologija i raspodela veličine čestice skoro identična kod sva tri uzorka funkcionalnih čokolada. Mala količina ekstrakata nije prouzrokovala promene u strukturi čokolade, ali je znatno poboljšala polifenolni status čokolade i antioksidativnu aktivnost. Čokolada AC 400 može poneti i dve značajne zdravstvene izjave: Vitamin C doprinosi normalnoj psihološkoj funkciji i Salvia Lavandiulaefolia i Salvia officinalis doprinose normalnom funcionisanju kognitivnih funkcija, kao i jednu nutritivnu: Bogato vitaminom C. Optimalni uslovi proizvodnje su: • 10 kg čokoladne mase sa 70% kakao delova (Barry Callebaut 70-30-42NV-554) otopi se na 42°C i skladišti u otapaču(Selmi TANK 351, Italija) do upotrebe • U rastopljenu čokoladu se pre temperiranja doda izmerena količina ekstrakta (111g ekstrakta Cognivia ™ i 71g

U ovom tehničkom rešenju prikazani su optimalni uslovi za proizvodnju kvalitetne mlečne čokolade. Tehničko rešenje je prihvatila Fabrika čokolade Eugen chocolate, Gložan, Srbija. Postupak koristi kombinaciju sledećih postupka: • standardni postupak proizvodnje čokolade, mlevenjem na petovaljcima • konvencionalni postupak – mlevenje u kugličnom mlinu. Cilj ovog Tehničkog rešenja je bio da se ispita na koji način može da se unapredi raspodela veličine čestica čokoladne mase proizvedene na kugličnom mlinu, mešajući tu masu sa određenom količinom čokoladne mase proizvedene na petovaljku. Proizvedene su dve osnovne čokoladne mase na petovaljku i kugličnom mlinu po identičnoj recepturi i sirovinama, a zatim i tri mešavine tih masa: 75% mase sa kugličnog mlina i 25% mase sa petovaljka; po 50% mase sa kugličnog mlinai petovaljak; 25% mase sa kugličnog mlinai 75% mase sa petovaljka. Kvalitet proizvedenih pet mlečnih čokolada je praćen upoređivanjem i merenjem, čvrstoće (Texture Analyser), toplotnih karakteristika (DSC metodom), određivanjem raspodele veličine čestica (Mastersizer 2000), mikrostrukturalnih, reoloških, senzornih i antioksidativnih karakteristika. Rezultati do kojih se došlo u okviru ovog Tehničkog rešenja ukazuju na to da prema čvrstoći, entalpiji i senzornoj analizi najbolje karakteristike ima smeša mlečne čokoladne mase sa 75% mase sa kugličnog mlinai 25% mase sa petovaljka, dok sa stanovišta reologije i ukupnih polifenola i antioksidatvne aktivnosti to je smeša po 50% mase sa kugličnog mlina i petovaljka. Ovo Tehniko rešenje otvara mnoge praktične mogućnosti za proizvođače čokolade, koji proizvode čokoladu klasičnim postupkom – na petovaljcima, da uz mala investiciona ulaganja u opremu i sa malo dodatnog prostora znatno prošire svoj proizvodni kapacitet. U fabrici Eugen je potrebno uraditi samo spremnik u kome će se praviti miks čokoladne mase 50/50 i primeniti opisan postupak za proizvodnju.

The amount of whey products on the market is negligible in relation to the amount of unused whey, which leads to the conclusion that developing and improving the process of whey processing must introduce new unconventional products, which would take a more significant place in the range of consumer products. In this sense, the aim of this doctoral dissertation was the production and characterization of bioactive whey proteins hydrolysates, which as such could be applied separately or in combination with other food products. In order to produce bioactive whey protein hydrolysates, a selection of an optimal biotechnological process for the production of hydrolysates with improved biological properties was performed. In the research, selection of optimal microorganisms and enzymes, optimization of the processes of fermentation and enzymatic hydrolysis were performed in order to produce hydrolysates of high biological activity. The produced hydrolysates are analyzed in both the bioactivity aspect and the aspect of their functional characteristics, after which the optimal production process was adopted. In the last phase of the research, a proposal for the application of the produced bioactive hydrolysate in a confectionery fat filling was made. The fat filling enriched with bioactive hydrolysate of whey proteins has been thoroughly examined in terms of sensory characteristics and texture, and the formulation by which it is possible to obtain a final product with optimal characteristics is proposed. During the selection of microorganisms and enzymes, biotechnological modification of whey proteins was carried out using Lactobacillus acidophilus ATCC 4356, Lactobacillus rhamnosus ATCC 7469 and Lactobacillus reuteri ATCC 23272 strains, as well as commercial enzymes Pepsin® and Tripsin®. Fermentation and enzymatic hydrolysis processes are optimized with the aim of producing hydrolysates with high antioxidant activity. After that, the selection of optimal bacterial strain and, Količina proizvoda od surutke na tržištu je zanemarljivo mala u odnosu na količinu surutke koja se nepropisno odlaže što navodi na zaključak da bi se razvojem i unapređenjem procesa prerade surutke mogli dobiti novi nekonvencionalni proizvodi koji bi zauzeli značajnije mesto u paleti proizvoda namenjenih širokoj potrošnji. U tom smislu cilj ove doktorske disertacije je bio proizvodnja i karakterisanje bioaktivnih hidrolizata proteina surutke, koji bi kao takvi mogli biti primenjeni zasebno ili u kombinaciji sa drugim prehrambenim proizvodima. U cilju proizvodnje bioaktivnih hidrolizata proteina surutke izvršena je selekcija optimalnog biotehnološkog procesa pomoću koga se mogu proizvesti hidrolizati proteina surutke unapređenih bioloških svojstava. U okviru istraživanja izvršena je selekcija optimalnih kultura mikroorganizama i enzima, optimizacija uslova procesa fermentacije i enzimske hidrolize u cilju proizvodnje hidrolizata visoke biološke aktivnosti. Proizvedeni hidrolizati su detaljno okarakterisani kako sa stanovišta bioaktivnosti tako i sa stanovišta njihovih funkcionalnih karakteristika, nakon čega je usvojen optimalan proces proizvodnje.. U poslednjoj fazi istraživanja dat je predlog primene proizvedenog bioaktivnog hidrolizata u masnom kremu namenjenom konditorskoj industriji. Konditorski masni krem obogaćen bioaktivnim hidrolizatom proteina surutke je detaljno ispitan po pitanju senzornih karakteristika i teksture na osnovu čega je predložena receptura čijom primenom je moguće dobiti fimalni proizvod optimalnih karakteristika. Tokom selekcije kultura mikroorganizama i enzima izvršena je biotehnološka modifikacija proteina surutke primenom sojeva Lactobacillus acidophilus ATCC 4356, Lactobacillus rhamnosus ATCC 7469 and Lactobacillus reuteri ATCC 23272, kao i komercijalnih enzima Pepsin® i Tripsin®. Procesi fermentacije i enzimske hidrolize su optimizovani sa ciljem proizvodnje hidrolizata visoke antioksidativne aktivnosti. Nakon toga izvršena je selekcij

The main objective of this study was to produce the functionally improved whey protein hydrolysate with high bioaccessible antioxidant activity. The hydrolysate with highest antioxidant activity, mainly composed of hydrophilic antioxidant peptides and suitable for preventing oxidation in polar food matrices, was produced by tryptic hydrolysis conducted at 37 degrees C and an enzyme/substrate (E/S) ratio of 0.5%. The hydrolysate exerted significantly improved antioxidant activity (80.0%), digestibility (95.9%) and bioaccessibility (124.6%) compared to the native whey proteins (32.1%, 87.1% and 106.3%, respectively) as widely used food supplement. The high bioaccessibility indicates the preservation of hydrolysate bioactivity during the process of gastrointestinal digestion, as a particular challenge in its application.

The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by spray drying, in order to reveal which one of these processes result in a product with significantly improved functional properties. Hydrolysate powders produced by the two different biotechnological processes were compared based on their antioxidant (DPPH and FTC), antibacterial as well as erythrocyte membrane stabilizing activities. The performed tests revealed that the concentration of at least 178.4 mg mL(-1) of the whey protein hydrolysate powder, produced by tryptic digestion, could inhibit the process of lipid peroxidation by 50 %, suppress the microbial contamination caused by S. aureus ATCC25923, B. cereus ATCC 11778 and L. monocytogenes, and provide the antioxidant and membrane stabilizing activities greater than 50 %. On the other hand, the hydrolysate powder obtained by whey fermentation at the concentration of at least 811.5 mg mL(-1) achieved 50 % of all tested bioactivities, with the emphasis on the significantly more pronounced antibacterial activity against all tested strains. In that sense, tryptic hydrolysis could be highlighted as an optimal process that provides production of the whey hydrolysate with pronounced bioactive properties that could be considered as a very promising natural food supplement.

The aim of this chapter was to introduce chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and rheology of the final product. The chocolate prepared with L. rhamnosus HN001 strain at 40°C achieved the highest survivability, which was above 90% (viable cell count of about 8.1 log (CFU/g)) after 6 months of storage. This strain could be selected for high-quality probiotic chocolate production. The addition of probiotic L. rhamnosus HN001 significantly improves the rheological properties of probiotic chocolate. The addition of bioactive whey protein hydrolysate did not show significant changes in the total content of polyphenols or ABTS radical scavenging activity. However, DPPH radical scavenging activity showed an increase of 1.28 times during storage and about 1.46 in relation to the control sample and the sample supplemented with unhydrolyzed whey proteins. The bioactive whey protein hydrolysate affects chocolate rheology by increasing the thixotropic loop 8.02 times in relation to the control sample, and 1.57 times compared to the sample supplemented with unhydrolyzed whey proteins. Based on the results, the addition of probiotics and bioactive whey protein hydrolysate powder in industrial conditions, which was done in the mixing tank (at 40°C) before the chocolate shaping phase, provides preservation of both functional ingredients as key components for this type of product. The addition of probiotics improves the rheological properties of chocolate, while the addition of whey protein hydrolysate leads to undesirable viscosity increase that can be avoided using a more efficient emulsifier.

Cilj ovog rada bio ispitivanje antimikrobnog potencijala hidrolizata u prahu proizvedenih enzimskom i mikrobiološkom hidrolizom proteina surutke, koje su praćene postupkom sprej-sušenja, kako bi se ustanovilo koji od ovih procesa omogućava proizvodnju hidrolizata proteina surutke visoke antimikrobne aktivnosti. Enzimska hidroliza je izvršena komercijalnim enzimom tripsinom, dok je fermentacija izvedena primenom soja Lactobacillus rhamnosus ATCC 7469. Kvantitativni test antimikrobne aktivnosti dobijenih hidrolizata izveden je testiranjem na tri (G +) bakterije Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 11778), Listeria monocytogenes i (G-) bakteriju Escherichia coli (ATCC 25922). Izvedeni testovi su pokazali da koncentracija 50.0 mg mL-1 sprej-sušenog hidrolizata proteina surutke proizvedenog digestijom pomoću tripsina (WPH) suzbija mikrobiološku kontaminaciju uzrokovanu sojevima S. aureus ATCC25923, B. cereus i L. monocytogenes. WPH je sposoban da inhibira rast sojeva B. cereus i L. monocytogenes za 1,0 log jedinicu i S. aureus za 0,94 log jedinice, dok inhibicija rasta Gram-negativne E. coli nije primećena. S druge strane, hidrolizat u prahu dobijen fermentacijom surutke (FWH) u istoj koncentraciji ima izraženiju antimikrobnu aktivnost na sve testirane patogene sojeve. Inhibicija rasta je iznosila 2.73 log (CFU mL-1 ) za S. aureus, 3.73 log (CFU mL-1 ) za B. cereus, 4.34 log (CFU mL-1 ) za E. coli i 1.1 log (CFU mL- 1 ) za L. monocytogenes. Dobijeni rezultati su pokazali da FWH ispoljava značajno (p <0,05) veću inhibicija rasta sojeva S. aureus, B. cereus i E. coli u poređenju sa WPH. Na osnovu prikazanih rezultata, fermentacija surutke se može smatrati optimalanim procesom koji omogućava proizvodnju hidrolizata proteina surutke sa izraženom antimikrobnom aktivnošću, koji kao takav može predstavljati kvalitetan prirodni prehrambeni dodatak., The aim of this paper was to examine the antimicrobial potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins, followed by spray drying, in order to reveal which one of these processes allow the production of whey protein hydrolysate powder with high antimicrobial activity. The enzymatic hydrolysis was carried out by commercial enzyme trypsin, while fermentation was conducted using Lactobacillus rhamnosus ATCC 7469 strain. Quantitative tests of the antimicrobial activity of the obtained hydrolysates were performed against three (G+ ) bacteria Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 11778), Listeria monocytogenes, and (G- ) bacteria Escherichia coli (ATCC 25922). The performed tests revealed that concentration of 50.0 mg mL-1 of spry-dried whey protein hydrolysate produced by tryptic digestion (WPH) suppresses microbial contamination caused by S. aureus, B. cereus and L. monocytogenes strains. The WPH is capable to inhibit growth of B. cereus and L. monocytogenes for 1.0 log units and S. aureus for 0.94 log units, while the growth inhibition of Gram-negative E. coli was not observed. On the other hand, hydrolysate powder obtained by whey fermentation (FWH) at same concentration exerts more pronounced antimicrobial activity against all tested pathogenic strains. The growth inhibition was 2.73 log (CFU mL-1 ) for S. aureus, 3.73 log (CFU mL1 ) for B. cereus, 4.34 log (CFU mL-1 ) for E. coli, and 1.1 log (CFU mL-1 ) for L. monocytogenes. Observed results revealed that FWH has shown significantly (p<0.05) higher growth inhibition of S. aureus, B. cereus, E. coli compared to the WPH. Based on the presented results, whey fermentation could be highlighted as an optimal process that provides the production of whey hydrolysate with the pronounced antimicrobial activity that could be considered as very promising natural food supplement.

Whey proteins are sources of biologically active peptides that can be released by controlled enzymatic hydrolysis or bacterial activity. Whey peptides have a wide range of bioactivities (ACE-inhibitory activity, antioxidant activity, antiinflammatory, antimicrobial), so these peptides are more suitable as ingredients in functional foods than molecules with only one substantial characteristic.Bioactive peptides derived from whey protein and added into probiotic-fermented products and confectionery products (as chocolate, biscuit, or cream) affect human health directly and indirectly. These peptides increase the viable number of probiotic bacteria, increase the stability of the probiotic products, and act in the human organism as antioxidants and ACE inhibitors, increase proliferation of intestinal epithelial cells, and so forth. Bioactive peptides are suitable for application in food because of the simple procedure to produce and separate it. In summary, this chapter describes the biological activity of peptides and their practical application in food products.

The aim of this study was to determine the effect of the main milling variables, i.e., agitator shaft speed (50, 75 and 100%, which is 25, 37.5 and 50 rpm) and milling time (30, 45 and 60 min) on physical and sensory properties of fat tilling as well as on energy consumption during the production in a laboratory ball mill. Within the response surface method, the face centered central composite design is used. A response surface regression analysis for responses was performed and a full quadratic model was fitted to the experimental data. It is shown that agitator shaft speed had the most significant influence on physical properties (particle size distribution, rheological and textural propertes) and sensory characteristics of fat tilling while the milling energy consumption is highly influenced by milling time with contribution 55.4%, followed by agitator shaft speed (40.04%). The model obtained by regression analyses was used to perform the optimization of processing parameters in order to provide the combination of agitator shaft speed and milling time that cost less energy while at the same time do not compromise the quality of the fat filling. Optimization of production of fat filling in a laboratory ball mill would imply the maximum agitator shaft speed and 30-min milling time.