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This study investigated different wholegrain wheat/wholegrain buckwheat blends to develop functional pasta with unique sensory properties. The impact of the buckwheat flour type (native or hydrothermally treated) and ratio between wholegrain wheat and buckwheat flour in pasta formulation on the sensory profiles and hedonic perception of pasta was studied. A range of techniques (principal component analysis, preference mapping, cluster analysis, penalty analysis) have evolved to combine data from sensory panel, data collected from consumers and data related to the product to provide valuable insights into the way in which sensory properties drive consumer preferences and how pasta can be design to give the sensory properties desired by the consumer. Generally, even though buckwheat flour incorporation decreased consumer acceptability, the results indicated that hydrothermal pre-treatment of buckwheat flour has promising potential to be implemented in the production process of buckwheat containing pasta, since this treatment was efficient in reducing pasta bitterness and grittiness which were negatively evaluated and strongly penalized by consumers.

The study was aimed at assessing chemical composition of fruits of plum cultivars ʻCacanska Lepoticaʼ and ʻJojoʼ grafted on four rootstocks with different mechanisms of resistance to Plum pox virus (PPV): sensitivity, ʻWavitʼ and ʻWeiwaʼ and hypersensitivity, ‘Docera 6’ and ‘Dospina 235’. The cultivar significantly influenced on content of sugars and organic acids, with the highest values in cultivar ʻJojoʼ. The highest content of sucrose, sorbitol and total sugars were found in ʻWeiwaʼ, and all individual and total acids were higher in fruits from trees grafted on ʻWavitʼ. On the one hand ‘Cacanska Lepotica’ had a high content of malic acid, but on the other hand a low content of citric and fumaric acids, regardless of the rootstock. The most abundant phenolic compounds, phenolic acids and flavanols, were shown to be at the highest level in the combinations ʻCacanska Lepoticaʼ/ʻDocera 6ʼ and ʻJojoʼ/ʻWavitʼ, whereas less abundant phenolic compounds, flavonols and anthocyanins, were the highest in the combinations ʻCacanska Lepoticaʼ/ʻWavitʼ and ʻJojoʼ/ʻWeiwaʼ. In order to improve nutritive fruit quality and the technology of growing, as well as to delay the spread of PPV, rootstocks ʻWavitʼ and ʻWeiwaʼ can be recommended for further promotion in modern plum plantations.

peer-reviewed, The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat harvest, after 50 days of wheat storage and after 14 days of flour storage varying by wet gluten samples incubation temperatures and incubation times (0, 90 or 135 min at 30 °C and after that 180 min at 37 °C). The results were observed in relation to wheat-bug damaged kernels content, gluten index values, proteolytic activity and electrophoretic properties of gliadins and glutenins. The content of free amino groups increased during postharvest wheat and flour maturation periods. Proteolytic activity values were the highest 50 days after the wheat storage. The electrophoretic determination indicated a macromolecular redistribution of the gluten proteins from the moment of the wheat harvest until the moment of flour stabilisation., This paper is a result of the research within the project TR 31007 financed by the Ministry of Education, Science and Technological Development, Republic of Serbia.

peer-reviewed, The aim of the present study was to determine the characteristics of an analytical method for determination of free sulphydryl (SH) groups of wheat gluten performed with previous gluten incubation for variable times (45, 90 and 135 min) at variable temperatures (30 and 37 °C), in order to determine its fitness-for-purpose. It was observed that the increase in temperature and gluten incubation time caused the increase in the amount of free SH groups, with more dynamic changes at 37 °C. The method characteristics identified as relevant were: linearity, limit of detection, limit of quantification, precision (repeatability and reproducibility) and measurement uncertainty, which were checked within the validation protocol, while the method performance was monitored by X- and R-control charts. Identified method characteristics demonstrated its acceptable fitness-for-purpose, when assay included previous gluten incubation at 30 °C. Although the method repeatability at 37 °C was acceptable, the corresponding reproducibility did not meet the performance criterion on the basis of HORRAT value (HORRAT < 2)., The present paper is a result of the research within the project TR 31007 financed by the Ministry of Education, Science and Technological Development, Republic of Serbia.

The aim of this study was to assess content of primary and secondary metabolites of 18 plum cultivars selected in Serbia. Autochthonous cultivar ʻCrvena Ranka’ exhibited the highest level of total sugars (174.3 g/kg FW) while cultivar ʻMildora’ had the highest sugars/acids ratio (17.2). Cultivar ʻNada’ also contained high sugars/acid ratio as well as a high level of glucose and total sugars. Compared to the other cultivars, ʻNada’ had a higher content of anthocyanins (27.14 mg/100 g FW), ʻCrvena Ranka’ neochlorogenic acid (23.21 mg/100 g FW) and flavanols (86.15 mg/100 g FW) but also the highest antioxidant activity. The PCA analysis confirmed that ʻNada’ and ʻCrvena Ranka’ demonstrated better results in terms of sugars and antioxidant activity than the standard cultivars grown in Serbia and can be recommended for increased plum growing for fresh consumption, processing and in the breeding of plum with enhanced nutritional content.

The aim of this study was to investigate the antibacterial properties and the protein profile, with an emphasis on the lysozyme and lactoferrin, of raw donkeys’ milk from an autochthonous Serbian breed. The antibacterial activity against Escherichia coli and Salmonella enteritidis during 96 h of storage at different temperatures and changes in the microflora during 6 d of storage at 4 °C were examined. Investigation of artificially contaminated samples indicated that the most favourable temperature for the antibacterial activity against E. coli was 15 °C and against S. enteritidis was 9 °C. Clostridium perfringens, coagulase positive staphylococci, fungi, Salmonella spp. and E. coli were not detected after 6 d of storage at 4 °C, indicating strong antimicrobial activity of Domestic Balkan donkeys’ milk against these microorganisms. Lysozyme and lactoferrin content in the donkeys’ milk samples tested were 1.31 g L−1 and 4.80 mg L−1, respectively.