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Predmet ovog istraživanja bilo je ispitivanje tradicionalne hrane u Crnoj Gori na primjeru hrane pripremljene korišćenjem lista biljke Cichorium intybus L. koja se pod nazivom „žućenica“ vjekovima koristi u tradicionalnoj ishrani stanovnika u pojedinim djelovima Crne Gore, posebno u Bokokotorskom zalivu. Istraživanja u okviru ovog rada imala su za cilj: a) Sakupljanje relevantnih dokaza o tradicionalnoj primjeni lista žućenice u ishrani u Crnoj Gori u arhivskom materijalu, b) Dokumentovanje rasprostranjenosti i lokacija samonikle žućenice u Crnoj Gori, c) Uzorkovanje samonikle žućenice sa većeg broja lokacija u Crnoj Gori, d) Analizu osnovnog hemijskog sastava lista samonikle žućenice i žućenice porijeklom iz plasteničke proizvodnje sa više lokaliteta u Crnoj Gori i utvrđivanje varijabilnosti sastava samoniklih i gajenih uzoraka, e) Analizu sadržaja vitamina i minerala i analizu bioaktivnih sastojaka (vlakna, masne kiseline, pigmenti, ukupni polifenoli, ukupni flavonidi i pojedine polifenolne kiseline) i antioksidativne sposobnosti u uzorcima lista samonikle i gajene žućenice, f) Dokumentovanje i određivanje nutritivnog i mineralnog profila odabranih jela koja se pripremaju od lista ove biljke po tradicionalnoj recepturi. Sakupljeni dokazi iz dostupnog arhivskog materijala potvrdili su da su se listovi žućenice vjekovima unazad koristili u Crnoj Gori kao povrće u salatama, sosevima i ostalim vrstama predjela i jela. S obzirom da je u Crnoj Gori i regionu veoma malo podataka koji se odnose na detaljan hemijski sastav lista žućenice sa ovih prostora, dobijeni rezultati ukazali su na višestruku korist upotrebe ove biljke u ishrani. Rezultati su poređeni u odnosu na literaturne podatke o sastavu gajenog lisnatog povrća koje se najčešće koristi u ishrani na ovim prostorima... The aim of this research was applying the testing protocol for traditional foods on the leaves of Cichorium intybus L., a plant which is localy known as "žućenica" and for centuries has been used in the traditional diet in some parts of Montenegro, especially in the Boka Bay. Research in this work was aimed at: a) Collection of relevant evidence on the traditional use of chicory leaves in food in Montenegro in archive material, b) Documentation of the distribution and location of the wild chicory in Montenegro, c) Sampling of wild chicory from several locations in Montenegro, d) Analysis of the basic chemical composition of the leaves of wild chicory and chicory from greenhouse production from several localities in Montenegro and determining the variability of the composition depending on the location and origin, e) Analysis of vitamins and minerals, as well as analysis of bioactive constituents (fibers, fatty acids, pigments, total polyphenols, total flavonoids and certain polyphenolic acids) and antioxidant capacity in wild and cultivated chicory leaves, f) Documenting and determining the nutritional and mineral profile of selected dishes prepared from the leaves of this plant according to the traditional recipe. Collected information from the available archival material confirmed that chicory leaves were used for centuries in Montenegro as vegetables in salads, souces and other types of appetizers and dishes. Given that in Montenegro and the region there is very little data related to the detailed chemical composition of the leaves of chicory from these areas, the obtained results indicated the multiple benefits of using this plant in the diet. The results were compared with the literature data on the composition of grown leafy vegetables that is most often used in diet in these areas...

U radu je ispitana interakcija tri vrste komercijalnih prehrambenih vlakana (Fibrex, inulin HPX i inulin GR) sa strukturnim komponentama hlebnog testa. Na različitim pH vrednostima (pH 7, pH 5, pH 4 i pH 3) ispitane su fizikohemijske osobine vlakana, pri čemu Fibrex ima najveći kapacitet zadržavanja vode od 421% dok inulin GR najmanji od svega 4.2%. Na osnovu reološke osobina testa sa vlaknima u količini od 5 i 10% dobijen je uvid u interakciju vlakana sa proteinskim kompleksom i klajsterisanim skrobom. Reološke osobine hlebnog testa zavise od količine i vrste inkorporiranih vlakana dok pH vrednost vode za zames ima mali uticaj na ove pokazatelje. Dodatkom 5 i 10% fibrex-a i inulina HPX dobija se hleb dobrog kvaliteta, sa značajnim padom svarljivih ugljenih hidrata i promenjenog nutritivnog sastava koji ima osobine funkcionalne hrane pri čemu fibrex tamni boju a inulin HPX i GR vizuelno ne menja boju hleba u odnosu na hleb bez vlakana. Statistička obrada podataka je potvrdila pozitivan uticaj vlakana na testa u zamrznutom stanju. Koeficijenti diskriminacije pokazuju da je najveći uticaj vlakana na završnu fermentaciju testa je posle 1 dana (199.006 i 5.739), a pozitivan uticaj vlakana na zapreminu hleba izražen je posle 30 dana (9.416) a na kvalitet sredine posle 60 dana (.841). Termodinamičkim merenjima kinetike zamrzavanja/odmrzavanja testa sa vlaknima utvrđeno je da inulina GR doprinosi skraćenju postupka što potvrđuje koeficient determinacije R2 (0.966 i 0.981) dok testo sa fibrexom ima najmanji koeficijent determinacije R2 (0.939 i 0.951) što pokazuje da ovo vlakno najlošije utiče na kinetiku zamrzavanja/odmrzavanja. Kinetika zamrzavanja/odmrzavanja može se definisati matematičkim modelom koja odgovara jednačini sa kvadratnim polinom , odnosno jednačini za nestacionarni temperaturni profil sa kvadratnim članom Y= b0+b1*X +b2*X2., The interaction of three different commercialfibers (Fibrex, inulin HPX and inulin GR) withstructural elements of bread dough was tested.Physico/chemical fiber characteristics atdifferent pH values point that the greatestwater binding capacity (421%) is attributed tofibrex, contrary to the value of 4,2%experienced for inulin GR. Rheology of doughcontaining 0 to 10% of either fiber type provedthe insight in the interaction between fibersand proteins and also fibers and starch gels.Dough rheology is influenced the most by fibercharacteristics and incorporated quantity,contrary to pH value of water at mixing stage.Statistical data interpretation proved thepositive contribution of fibers on dough atfreezingDiscrimination coefficients are confirming that,on the whole, the greatest influence fibers haveon final proof after1 day of freezing (199.006and 5.739) and their beneficial influence isexperienced after 30 and 60 days of freezing onbread volume (9.416) and bread crumb quality(0.841), respectively. Thermodynamicmeasuring of freezing/thawing kinetics ofdough containing fibers point that inulin GR isbeneficial in shortening the procedure,confirmed by values for determinationcoefficient R² (0.966 and 0.981), contrary to thecontribution of Fibrex where the smallestvalues for those coefficients were experienced,R² (0.939 and 0.951 proving that fibrex is notcontributing to the freezing/thawing kinetics.Freezing/thawing kinetics can be adequatelydefined by the mathematical model of squarepolynomial, i.e. equation for the non stationarytemperature profile with square Y= b0+b1*X +b2*X2.Data presented in this thesis show that,understanding interactions between fibers anddough structure, by the addition of 5 or 10% ofeither Fibrex or inulin HPX, high quality breadattributed with a significant decrease ofdigestible carbohydrates and modified nutritivepattern accompanied with attributes offunctional food can be made, while Fibrex isadversly contributing to crumb colour contraryto inulin HPX and GR.