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Filipovic J.,Institute for Food Technology in Novi Sad | Pezo L.,University of Belgrade | Filipovic N.,University of Novi Sad | Filipovic V.,University of Novi Sad | And 2 more authors.
International Journal of Food Science and Technology | Year: 2013

Summary: This study investigates dough rheology of three wholemeal spelt flours cultivars and influence of egg quantity (0-248 g kg-1) on the technological and sensory quality of wholemeal pasta. Standard scores (SS), based on assigning equal weight to applied parameters (rheological, chemical, technological and colour), has been calculated and the obtained values compared. Correlation coefficients of SS with alveograph data for P, L, G and W are 0.99, 0.98, 0.99 and 0.91, respectively, and warm pasta stability and retrogradation of starch correlated to SS at level 0.99. For PCA modelling, two 9 × 15 data matrices were divided into different rheological or integrated chemical, technological quality and colour evaluation methods data sets. Standard scores analysis points out that owing to its good rheology, pasta made by cultivar Austria has the best technological quality in relation to the technological quality of the other two cultivars (Nirvana and Eko). © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.


Filipovic J.S.,Institute for Food Technology in Novi Sad | Miladinovic Z.P.,University of Belgrade | Pezo L.L.,University of Belgrade | Filipovic N.K.,University of Novi Sad | Filipovic V.S.,University of Novi Sad
Hemijska Industrija | Year: 2015

This paper deals with the characteristics of spelt pasta enriched with eggs. Eggs were added to spelt farina in the quantity of 0, 124 or 248 g/kg (equivalent to 0, 3 or 6 eggs, respectively). Post-hoc Tukey’s HSD test at 95% confidence limit showed significant differences between various samples. Relatively low coefficients of variation have been obtained for each applied assay (1.25–12.42%), which confirmed the high accuracy measurements and statistically significant results. Standard score analysis is applied for accessing the contribution of eggs’ content to spelt pasta quality. Maximum scores regarding quality (0.89) and chemical characteristics (0.70) have been obtained for 6 eggs spelt pasta formulation. It is also shown that the presence of eggs in pasta can be clearly confirmed by 13C MAS NMR spectroscopy. Simultaneous increase in area of peak positioned at 29.5 and 176 ppm is directly associated with the increase in the content of added eggs in the corresponding samples. Pertinent data showed positive contribution of eggs to the spelt pasta and also that NMR spectrum can be used in the egg quantity control. © 2015, Association of Chemists and Chemical Engineers of Serbia. All rights reserved.


Filipovic J.,Institute for Food Technology in Novi Sad | Filipovic N.,University of Novi Sad
International Journal of Food Science and Technology | Year: 2010

Three types of commercial fibres were incorporated into the dough formula at the level of 0%, 5% and 10%. Dough freezing/thawing kinetics was determined at -18 °C and +30 °C, respectively. Fibres type and quantity are influencing the slope of freezing curve not the trend of the freezing curve. Related to the control the presence of fibres in dough prevents the formation of the solid phase. Freezing/thawing process of dough is defined by the Fourier's equation and tested with three approximations. Experimental data correspond the best to unsteady temperature profile, with introduced value of t2 referring to the phase transformation, proved by determination coefficient. At freezing/thawing the highest determination coefficient is experienced with 10% of inulin GR (0.966 and 0.991), and the lowest with 10% of fibrex (0.939 and 0.972). Pertinent data point at the possibility of mathematical interpretation of freezing/thawing processes that is of a particular interest for the bakery practice. © Institute of Food Science and Technology.


Pezo L.L.,University of Belgrade | Suput D.Z.,University of Novi Sad | Levic L.B.,University of Novi Sad | Cvetkovic B.R.,Institute for Food Technology in Novi Sad | Kovacevic O.A.,University of Belgrade
Journal of Food and Nutrition Research | Year: 2014

The aim of this work was to investigate the changes in osmotically treated pork meat during rehydration process, using artificial neural network approach, compared to second order polynomial model (obtained using response surface methodology). Meat samples were osmotically treated in two different solutions: (1) sugar beet molasses and (2) saccharose-NaCl solution, at temperature of (23 ± 2) °C for 5 h. After being osmotically treated, meat samples were rehydrated at three constant temperatures (20 °C, 40 °C and 60 °C) during four different immersion durations (15 min, 30 min, 45 min and 60 min), and afterwards examined for mass and volume gain (dV), and for rehydration percentage (R). The maximum R was observed for 20 °C and 60 min (24.1% and 26.2% for solution 1 and 2, respectively), while the maximum dV was observed at 40 °C and 30 min (16.1% and 22.6% for solution 1 and 2, respectively). Second order polynomials used for prediction of R and dV showed good accuracy compared to experimental results (coefficient of determination, r2, ranged between 99.171-93.665), while the best of five artificial neural network models gained r2 in the range of 0.992-0.995 for R, and in the range of 0.976-0.988 for dV, for samples treated in solution 1 and 2. © 2014 Národné polnohospodárske a potravinárske centrum (Slovakia).


Karovic D.,University of Kragujevac | Djermanovic V.,University of Belgrade | Mitrovic S.,University of Belgrade | Radovic V.,University of Kragujevac | And 2 more authors.
World's Poultry Science Journal | Year: 2013

The quality of poultry feed is an important precondition to achieve optimal production results, and the preservation of the health status of animals, especially in intensive livestock production, hence it is necessary to control both raw materials and finished feed mixtures. The presence of fungi (moulds) in food for animals is a natural phenomenon, not an exception. Sources of contamination of poultry feed with fungi and resulting mycotoxins vary, starting with raw materials (e.g. corn as the most common component) during harvest and transport, during storage of raw materials and finished products, as well as in the production process and manipulation of poultry feed. Mineral adsorbents are increasingly used in poultry production, especially in the nutrition of various types and categories of poultry, to control fungal contamination. Using different mineral adsorbents in poultry nutrition can prevent the losses due to mycotoxicosis. It can also prevent appearance of toxic residues in poultry products, improve production and reproductive ability of birds, and contribute to improving the quality of poultry products. In addition, the use of mineral adsorbents in poultry feeds has application in neutralising the harmful effects of mycotoxins in buildings where poultry is reared. © World's Poultry Science Association 2013.

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