Požega, Croatia
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Skrabal S.,Zvecevo D. D. | Obradovic V.,Polytechnic of Pozega | Ergovic M.,Polytechnic of Pozega
7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings | Year: 2011

The primary object of this research was to determine changes during conching process of rheological and sensory properties of chocolate masses with different composition. Total duration of conching was 24 hours (4 hours of dry conching and 20 hours of wet conching). Emulsifier soya lechitin was added after 18 hours of wet conching. All samples were conched under same conditions and taken out during wet conching period every two hours. Device for measurements of casson plastic viscosity and casson yield value was rotation viscosimeter. Sensory valuation of each sample was also done. The obtained results showed intensive changes of rheological and sensory properties after 6 hours of conching. It was also shown that chocolate with highest amount of milk fat formed rheological properties after 16 hours of conching and after that, changes of plastic viscosity and casson yield value were irrelevant. All samples showed biggest changes of sensory properties within 10 hours of conching, especially change of odor. Chocolates with higher content of milk fat required shorter period of conching in order to accomplish desirable changes of rheological properties. On the other hand, chocolates with higher amount of cocoa parts, without milk fat, required longer period of conching. These chocolates showed significant changes of rheological properties after 22 hours of conching. All the way until the end of conching process, highest changes of aromatic properties showed chocolate with higher content of cocoa parts.


Zrinscak S.,Polytechnic of Pozega | Dapic M.,University of Zagreb | Gracin L.,University of Zagreb
8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings | Year: 2014

Different strains of Saccharomyces cerevisiae can produce significantly different flavor profiles when fermenting the same must. This is a consequence of the differential ability of wine yeast strains to release varietal volatile compounds from grape precursors, and/or a different capacity to synthesize yeast-derived volatile compounds. The objective of this study was to investigate the effect of different Saccharomyces cerevisiae wine yeast strains on Graševina wine, vintage 2013. Five commercial wine yeast strains were selected. Each of these yeasts was used to produce Graševina wines under controlled conditions, in triplicate, in 20-L quantities. Total of 24 volatile yeast-derived fermentation and varietal aroma compounds were quantified using headspace solid-phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC/MS). The results have shown that the yeast strain exerts a critical influence on the levels of some fermentative (linear and branched ethyl esters, fatty acids, higher alcohols) and varietal compounds (linalool, α-terpineol) thus inducing a deep influence on the final aroma of the wine.


Obradovic V.,Polytechnic of Pozega | Babic J.,Josip Juraj Strossmayer University of Osijek | Subaric D.,Josip Juraj Strossmayer University of Osijek | Jozinovic A.,Josip Juraj Strossmayer University of Osijek | Ackar D.,Josip Juraj Strossmayer University of Osijek
Chemical and Biochemical Engineering Quarterly | Year: 2015

The aim of this research was to investigate the influence of the addition of tomato powder (TP) to corn grits at levels 4, 6 or 8 % and the addition of ascorbic acid (AA) at levels 0.5 and 1 %, on total polyphenol content (PF), and antioxidant activity of the extrudates. The hardness and the expansion ratio of the extruded products were also tested. Mathematical models that describe the influence of additives on the mentioned properties were also determined. Extrusion was performed at two temperature regimes: 135/170/170 °C and 100/150/150 °C. Lower temperature regime led to increased hardness and the expansion of extrudates. The addition of tomato and AA led to decreased hardness and the expansion at both temperature regimes. The addition of tomato increased PF and AA compared with pure corn extrudates. Greater degradation of PF and AA was at lower temperature regime. High correlation between PF and AA was demonstrated at both extrusion temperatures.


Radman-Funaric M.,Polytechnic of Pozega | Galic K.P.,Polytechnic of Pozega
World Academy of Science, Engineering and Technology | Year: 2011

The paper presents an analysis of linkages and structures of co-operation and their intensity like the potential for the establishment of clusters in the Central and Eastern (Pannonian) Croatian. Starting from the theoretical elaboration of the need forentrepreneurs to organize through the cluster model and the terms of their self-actualization, related to the importance of traditional values in terms of benefits, social capital and assess where the company now is, in order to prove the need to create their own identity in terms of clustering. The institutional dimensions of social capital where the public sector has the best role in creating the social structure of clusters, and social dimensions of social capital in terms of trust,cooperation and networking will be analyzed to what extent the trust and coherency are present between companies in the Brod posavina and Pozega slavonia County, expressed through the readiness of inclusion in clusters in the NUTS II region - Central and Eastern (Pannonian) Croatia, as a homogeneous economic entity, with emphasis on limiting factors that stand in the way of greater competitiveness.


Raguz M.J.,Polytechnic of Pozega | Pisker B.,Polytechnic of Pozega
World Academy of Science, Engineering and Technology | Year: 2011

Development of knowledge based society carries multiple challenges to the higher education system. Some of the challenges laid before the higher education sector of countries which aspire to become knowledge based societies are: the entrepreneurial leadership of the higher education institutions, finding new sources of financing in order to minimize dependence on public resources, creating connections with the labor market, commercial utilization of R&D results, promotion of innovations as well as the overall promotion of science excellence relevant to the economic sector. Within a framework of this paper and its main subject of research, the challenge which is being put before the higher education institutions is an effort of establishing regional mission of higher education through the open collaboration with regional key factors, both private and public. Development of the mentioned collaboration and its contribution to the overall regional development in Croatia is the main subject of empirical research in this paper.


Letinic S.,Polytechnic of Pozega | Stavlic K.,Polytechnic of Pozega
World Academy of Science, Engineering and Technology | Year: 2011

Given that entrepreneurship is a very significant factor of regional development, it is necessary to approach systematically the development with measures of regional politics. According to international classification The Nomenclature of Territorial Units for Statistics (NUTS II), there are three regions in Croatia. The indicators of entrepreneurial activities on the national level of Croatia are analyzed in the paper, taking into consideration the results of referent research. The level of regional development is shown based on the analysis of entrepreneurs' operations. The results of the analysis show a very unfavorable situation in entrepreneurial activities on the national level of Croatia. The origin of this situation is to be found in the surroundings with an expressed inequality of regional development, which is caused by the non-existence of a strategically directed regional policy. In this paper recommendations which could contribute to the reduction of regional inequality in Croatia, have been made.


Zupan M.,Polytechnic of Pozega | Budimir V.,Polytechnic of Pozega
World Academy of Science, Engineering and Technology | Year: 2011

The main problems of data centric and open source project are large number of developers and changes of core framework. Model-View-Control (MVC) design pattern significantly improved the development and adjustments of complex projects. Entity framework as a Model layer in MVC architecture has simplified communication with the database. How often are the new technologies used and whether they have potentials for designing more efficient Enterprise Resource Planning (ERP) system that will be more suited to accountants?


Bjelic D.,Polytechnic of Pozega | Stastny M.M.,Polytechnic of Pozega
World Academy of Science, Engineering and Technology | Year: 2011

This paper begins with formal defining of human rights and freedoms, and the basic document regarding the said subject is undoubtedly French Declaration of the Rights of Man and of the Citizen from 789. This paper furthermore parses legal sources relevant for the workers' rights in legal system of the Republic of Croatia, international contracts and the Labour Act, which is also a master bill regarding workers' rights The authors are also dealing with issues of Constitutional Court of the Republic of Croatia and its' position in judicial system of the Republic of Croatia, as well as with the specifics of Constitutional Complaint, and the crucial part of the paper is based on the research conducted with an aim to determine implementation of rights and liberties guaranteed by the articles 54. and 55. of the Constitution of the Republic of Croatia by means of Constitutional Complaint.


Obradovic V.,Polytechnic of Pozega | Babic J.,Josip Juraj Strossmayer University of Osijek | Subaric D.,Josip Juraj Strossmayer University of Osijek | Jozinovic A.,Josip Juraj Strossmayer University of Osijek | Ackar D.,Josip Juraj Strossmayer University of Osijek
Food Chemistry | Year: 2015

The influence of Hokkaido pumpkin powder (PP) addition to corn grits at levels 4%, 6%, and 8% and ascorbic acid (AA) addition at levels 0.5% and 1% was evaluated. Extrusion was done using a single-screw extruder at two temperature regimes: 135/170/170 °C (E1) and 100/150/150 °C (E2). Mathematical models that describe the influence of additives on the colour of extrudates were determined. Raw extrusion mixtures as well as obtained extrudates were tested for ascorbic acid, polyphenol, proteins, fat, crude fibre, ash and carotenoids content, and antioxidant activity. E1 extrusion regime acted favourably on polyphenols, crude fibre content, and antioxidant activity. It also caused higher fat degradation than E2 extrusion. Xanthophylls (lutein and zeaxanthin) were less sensitive to extrusion than carotenes (α-carotene, 9-cis-β-carotene and 13-cis-β-carotene). Ascorbic acid was more sensitive to higher extrusion temperatures (49-76% degradation). It provided protection to carotenoids and consequently the colour of the extrudates. © 2015 Elsevier Ltd. All rights reserved.


PubMed | Polytechnic of Pozega and Josip Juraj Strossmayer University of Osijek
Type: | Journal: Food chemistry | Year: 2015

The influence of Hokkaido pumpkin powder (PP) addition to corn grits at levels 4%, 6%, and 8% and ascorbic acid (AA) addition at levels 0.5% and 1% was evaluated. Extrusion was done using a single-screw extruder at two temperature regimes: 135/170/170C (E1) and 100/150/150C (E2). Mathematical models that describe the influence of additives on the colour of extrudates were determined. Raw extrusion mixtures as well as obtained extrudates were tested for ascorbic acid, polyphenol, proteins, fat, crude fibre, ash and carotenoids content, and antioxidant activity. E1 extrusion regime acted favourably on polyphenols, crude fibre content, and antioxidant activity. It also caused higher fat degradation than E2 extrusion. Xanthophylls (lutein and zeaxanthin) were less sensitive to extrusion than carotenes (-carotene, 9-cis--carotene and 13-cis--carotene). Ascorbic acid was more sensitive to higher extrusion temperatures (49-76% degradation). It provided protection to carotenoids and consequently the colour of the extrudates.

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