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The purpose of this study was to investigate the antibacterial activity of raw donkey milk toward the clinical isolate of Klebsiella pneumoniae at 9, 15 and 38 °C as well as to clarify the role of lysozyme, lactoferrin and calcium content in the antibacterial activity of donkey’s milk. The effects of contamination level and incubation period on this antibacterial activity were also examined. Antibacterial assays were performed by determing the bacterial count in intentionally contaminated (102, 103, 104 cfu/mL) donkey milk samples during 8 and 96 hours. Lab-on-a-chip electrophoresis and atomic absorption spectrometry were used for the determination of lysozyme, lactoferrin and calcium contents in donkey milk, respectively. The donkey milk samples showed varying degrees of antibacterial activity against the tested strain K. pneumoniae. The antibacterial synergism of lysozyme and lactoferrin was proven for this clinical strain as the samples with higher lactoferrin amount showed a stronger antibacterial activity. The correlation between calcium content and antibacterial activity of donkey milk samples was not established. Donkey milk showed stronger antibacterial potential at 15 °C compared to 9 °C, but this was limited by a higher growth rate of K. pneumoniae at 15 °C. The higher level of contamination resulted in a faster consumption of the antibacterial capacity of donkey milk. The artificial neural network model for prediction of K. pneumoniae count gave acurate fit to experimental data, showing a reasonably good (overall r2 for donkey milk was 0.986, with training error 4.67∙10-4, while r2 for nutrient broth was 0.982 and training error was 0.002).

The aim of this research was to compare the effect of conventional fertilization (control) and conventional fertilization supplemented with biofertilizer (‘Biovermix’) based on vermicompost and microorganisms (treatment), on the nutritional value of different berry species: strawberry (‘Senga Sengana’), blackberry (‘Čačanska Bestrna’) and blueberry (‘Aurora’). The results showed that biofertilization positively affected fruit weight (8.8 g), soluble solids content (8.9°Bx), sugars (65.6 g kg− 1 FW) and all identified phenolic groups (phenolic acids, flavanols, flavonols and anthocyanins) in blackberry fruits. Significantly higher fruit weight (15.5 g), total sugars and organic acids content (62.4 and 14.5 g kg− 1 FW, respectively) and flavanones content (20.06 mg 100 g− 1 FW) in strawberries fruits were confirmed in biofertilization treatment. Biofertilizer supplementing exhibited the highest effectiveness in terms of the organic acid (21.0 g kg− 1 FW) and anthocyanins (153.26 mg 100 g− 1 FW) composition in blueberry fruits. Therefore, the use of biofertilizers as supplements to conventional fertilization can be considered an appropriate practice to ensure soil biological activity, which has an indirect positive effect on the sensory and nutritive value of the tested berry species.

Protein profile, in vitro gastrointestinal digestion and antioxidant potential of two fresh cheese samples obtained by kombucha inoculum and traditional starter culture have been investigated in this study. There is a significant difference in protein profile and bioactive potential between fresh cheese samples. Kombucha fresh cheese contains higher proportion of protein, predominantly the casein fractions (α-casein and β-casein) compared to fresh cheese obtained by traditional culture. After gastrointestinal digestion (with pepsin and pancreatin), significantly higher amount of soluble protein and higher degree of hydrolyses were measured in kombucha fresh cheese sample than sample obtained by traditional culture. During gastrointestinal digestion, for fresh cheese with traditional starter both fractions of casein are degraded more rapidly by pepsin than in kombucha fresh cheese. The hydrolysates of cheese obtained by kombucha inoculum showed higher phenolic content and higher antiradical scavenging abilities than hydrolysates of fresh cheese produced with traditional starter. These results suggest that kombucha inoculum contributes to improvement of product’s bioactive potential.

Vegetable by-products, obtained from cauliflower (CA), broccoli (BRL), cabbage (CB) and beetroot (BR) can be a potentially good source of proteins. The proteins were obtained from leaves (LPs) of vegetables with alkaline extraction at pH 10, and their isoelectric precipitation at pH 4. Protein contents were in the range of 39.76 - 53.33%, and the molecular weights of fractions were mostly about 45, 25 and 14 kDa. Their solubility is higher in the alkaline environment, where they reach the highest solubility at pH 10 (9.7 mg/mL for CALP, 8.45 for BRLP, 5.35 mg/mL for CBLP, 5.5 mg/mL for BELP). Moreover, they showed favorable emulsifying abilities, water absorption capacities (0.62 to 1.61 g/g) and foaming capacity (86.3 to 92%) as well as stability (48.57 to 79.30%). Digestibility was studied using gastrointestinal proteases (pepsin and pancreatin), and all four LPs can easily be digested. The biologically active potential of the digests was evaluated measuring antioxidant capacity by two complementary methods – DPPH+ and ABTS+ radical cation scavenging activity. The values for DPPH+ and ABTS+ were in the range from 59 to 65.1% at 0.1 and 0.3 mg/ml to 0.22 mg/ml IC50 values, respectively. Therefore, it can be indicated from these results, that obtained LPs, owing to their good functional properties, may be considered as potential ingredients of health-promoting food and cosmetic products.

Strategies to increase the bio-functionality of staple food, such as bread, by incorporating whole-grain wheat flour or flour from other, non-wheat grains instead of refined wheat flour are often constrained with the lack of their techno-functionality, despite the associated beneficial effect on consumers' health and well-being. Most of the available studies investigating the possibilities to improve technological and sensory quality of bread prepared using whole-grain wheat and non-wheat flours still rely on formulation approaches in which different additives and novel ingredients are used as structuring agents. Less attention has been given to technological approaches which could be applied to induce structural changes on biopolymer level and thus increase the breadmaking potential of whole grains such as: modification of grain and biopolymers structure by germination, flour particle size reduction, dry-heat or hydrothermal treatment, atmospheric cold plasma, high-pressure processing or ultrasound treatment. Strategies to modify processing variables during breadmaking like dough kneading and hydration modification, sourdough fermentation or non-conventional baking techniques application are also poorly exploited for bread preparation from non-wheat grains. In this paper, the challenges and opportunities of abovementioned processing strategies for the development of bread with whole-wheat flours and non-wheat flours from underutilised gluten-containing or gluten-free cereals and pseudocereals will be reviewed throughout the whole breadmaking chain: from grain to bread and from milling to baking. Feasibility of different strategies to increase the technological performance and sensory quality of bread based on whole-grain wheat flours or flours from other, non-wheat grains will be addressed considering both the environmental, safety and nutritive advantages.

Research background. Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. The commercially available gluten-free products are characterised as products of inferior nutritional quality, particularly in terms of protein and dietary fibre content and with high glycaemic index. On the other hand, from a sensory point of view, gluten-free products usually have inappropriate textural and mechanical properties, poor mouthfeel and flavour. This is a consequence of the limiting choice of raw materials that mainly possess large amount of carbohydrate components. Experimental approach. Chickpea flour and two types of pumpkin seed press cake flour (virgin and cold pressed), at two substitution mass fractions (20 and 35%), were blended to produce gluten-free crackers without the presence of conventional gluten-free starch-rich ingredients. This study aims to investigate the effect of these non-conventional flours on nutritional and physicochemical properties, sensory acceptability, antioxidant activity and glycaemic index of crackers. Results and conclusions. All produced crackers can bear nutritional claims ’high fibre’, ’source of protein’ and ’source of minerals’. Replacing chickpea flour with pumpkin seed press cake flour increased protein and total phenolic content and enhanced antioxidant activity. The selected combination of raw materials allows the production of gluten-free crackers with a moderate glycaemic index. Besides nutrient content, the addition of cold-pressed flour increased overall sensory acceptability, noticeably improving taste and flavour scores compared to the control and crackers with virgin pumpkin seed flour. Novelty and scientific contribution. To the best of our knowledge, there is no study investigating the use of chickpea and pumpkin seed press cake flour blend without using conventional gluten-free flour and starch. The used non-conventional flour represents complementary raw materials in terms of protein quality and valuable alternatives to produce nutrient-rich, health-promoting gluten-free crackers with reduced glycaemic response and acceptable sensory properties., Pozadina istraživanja. Usprkos rastućoj potražnji za bezglutenskim proizvodima i širokoj paleti ovih proizvoda dostupnih na tržištu, i dalje postoje određeni nedostaci u njihovoj nutritivnoj i senzorskoj kakvoći. Komercijalno dostupni bezglutenski proizvodi okarakterizirani su kao proizvodi slabije nutritivne vrijednosti, naročito u pogledu sadržaja proteina i dijetetskih vlakana te visokog glikemijskog indeksa. S druge strane, s gledišta senzorske kakvoće, ovi proizvodi obično nemaju odgovarajuća teksturna i mehanička svojstva te zadovoljavajući okus i aromu, što je posljedica ograničenog izbora sirovina, u kojima prevladava ugljikohidratna komponenta. Eksperimentalni pristup. Brašno slanutka pomiješano je s brašnom uljne pogače tikve golice preostale nakon proizvodnje djevičanskog ili hladno prešanog ulja u dva udjela (20 i 35 %) i upotrijebljeno kao sirovina za proizvodnju bezglutenskih krekera bez uobičajenih bezglutenskih sastojaka bogatih škrobom. Svrha je istraživanja bila utvrditi utjecaj ovih nekonvencionalnih vrsta brašna na nutritivna i fizikalno-kemijska svojstva, senzorsku prihvatljivost, antioksidacijsku aktivnost i glikemijski indeks krekera. Rezultati i zaključci. Proizvedeni bezglutenski krekeri mogu biti označeni nutritivnim deklaracijama kao što su 'bogati vlaknima', 'izvor proteina' i 'izvor minerala'. Zamjenom dijela brašna slanutka brašnom uljne pogače tikve golice preostale nakon proizvodnje djevičanskog i hladno prešanog ulja povećao se udjel proteina i ukupnih fenola te poboljšala antioksidacijska aktivnost krekera. Odabrana kombinacija sirovina omogućila je proizvodnju bezglutenskih krekera umjerenog glikemijskog indeksa. Osim što je poboljšalo nutritivna svojstva, brašno pogače preostale nakon proizvodnje hladno prešanog ulja tikve golice povećalo je ukupnu senzorsku prihvatljivost krekera, znatno poboljšavajući okus i aromu u usporedbi s kontrolnim uzorkom i krekerima s dodatkom brašna pogače preostale nakon proizvodnje djevičanskog ulja. Novina i znanstveni doprinos. Prema našim spoznajama, u literaturi nisu dostupna istraživanja uporabe brašna slanutka i uljne pogače tikve golice bez uobičajenog dodatka bezglutenskog brašna i škroba. Upotrijebljeni nekonvencionalni sastojci, osim što su komplementarni u smislu kakvoće proteina, predstavljaju vrijedne alternative za proizvodnju nutritivno bogatih bezglutenskih krekera s povoljnim učinkom na zdravlje, smanjenim glikemijskim odgovorom i prihvatljivim senzorskim svojstvima.

Blackberry (Rubus subgen. Rubus Watson) cultivar 'Čačanska Bestrna' has long been the most commonly grown blackberry cultivar in the Republic of Serbia, owing to its high adaptability to respective agro-environmental conditions. In recent years, in order to increase the production of biologically valuable food, the fruit growing technology has been directed towards the concepts of integral and organic production. Blackberry grey mould (Botrytis cinerea Pers.) is an economically significant agent of the disease, which during the ripening phase reduces fruit yield by about 30% each year. In this regard, the efficacy of the preventive and curative influence of foliar applied FitoBotryfun was examined for two consecutive years. Incidence of grey mould (degree of infection), morphometric traits (fruit weight and dimensions), chemical traits (soluble solids content, total and inverted sugars, and sucrose content) and fruit mineral nutrient content [macro-(Ca, Mg) and microelements (Fe, Mn, Cu, Zn)] were recorded. A high variability was found in the degree of infection between the different disease management practices (organic and conventional) and significant differences were found in the contents of sugars, Ca, Mg and Fe in the fruit. The variations over the years were observed for the same quality traits, except for fruit height. The results obtained suggest that the foliar application of FitoBotryfun during the growing season can be effective in reducing losses in the quality of blackberry fruit during ripening as well as negative effects of conventional control methods on human health and the environment.

Anthracnose disease can be successfully controlled by chemical pesticides in conventional fruit growing. However, in organic farming, in order to maintain environmental safety and fulfill consumer demand for pesticide-free food, the control of this disease is a major problem. The use of biocontrol agents with the antagonistic mechanism of control of many phytopathogens is an innovative alternative for cost-effective and eco-friendly production. The antagonistic activities of Trichoderma viride and Bacillus subtilis were tested in vitro against Colletotrichum acutatum, one of major plant pathogens responsible for anthracnose. The microbial antagonists inhibited mycelial growth in the dual culture. T. viride exhibited strong antagonism against C. acutatum isolates (80%). The B. subtilis isolate also had a strong effect on inhibiting the development of C. acutatum (37.5%). The results of this study identified T. viride and B. subtilis as promising biological control agents for further testing against anthracnose disease in fruits.

Rad pridonosi korpusu znanja iz područja marketinga općeg dobra, analizirajući utječu li demografska obilježja potrošača (dob, spol, razina primanja te stupanj obrazovanja) potrošača na prihvaćenost kampanja marketinga općeg dobra. Dosadašnja istraživanja su potvrdila da se percepcije i stavovi potrošača o prihvatljivosti, a time i uspješnost kampanja marketinga općeg dobra, razlikuju ovisno o njihovim demografskim obilježjima. U radu se istražuju percepcije ispitanika o primjerenosti primjene marketinga općeg dobra za rješavanje društvenih problema, percipirani utjecaj programa marketinga općeg dobra na odluku o kupnji te utjecaj demografskih obilježja na percepcije ispitanika. Istraživanje je provedeno na prigodnom uzorku 395 ispitanika različitih demografskih obilježja s područja Republike Hrvatske. Rezultati istraživanja pokazuju kako obilježja spola i dobi imaju značajan utjecaj na percepcije potrošača i prihvaćenost programa marketinga općeg dobra, dok se percepcije potrošača s obzirom na obilježja primanja i obrazovanja statistički značajno ne razlikuju.

Slunjski (2015) emphasizes that “teaching children is not a process occurs linearly and rectilinearly but has the feature of spiral progression and is directed towards quality and quantity competences of the person who is in that learning process”. Every educator should work on quality monitoring and observation of what the child is doing, the way it thinks, how it resolves conflicts, cooperates in interaction with others. Only continuous monitoring and documentation of the educational and upbringing process enables the identification and understanding of specific interests, opportunities, motivations in order to encourage further development of the child and provide appropriate support. In actual pedagogical practice, the advantages of systematic documenting and monitoring have not been sufficiently recognized. Therefore, we should primarily work on promoting the importance of educators becoming competent to face their practice, because, according to Miljak (2015), to rise to the meta-level of educational work means consciously thinking about how to teach and teach children in kindergarten and in various ways document what was seen or become aware of. Continuous monitoring and documenting of the educational and upbringing process fundamentally changes the manner of research and the very practice of upbringing. The paper presents the results of research obtained on a sample of educators (N = 132) of institutions for early and preschool education in the city of Zadar. The sample consisted educators in preschool institutions of public and private founders. For the purposes of the research, was constructed a measuring instrument, anonymous survey, which examined the socio-demographic characteristics of the participants, then with Likert's scale examined their opinion on the importance of systematic monitoring and documentation of educational work, opinion about documentation functions and benefits provided by systematic monitoring of educational work. The results of the research show that educators have positive opinions of the monitoring and documentation of educational work. Moreover, most educators use different forms of monitoring and documentation of educational work and positively evaluate their knowledge and experience of monitoring and documentation of educational work. Also high values of arithmetic means and frequencies in almost all answers, in the part in which the opinion on documentation functions was examined, clearly confirm the positive attitude of respondents on the importance and benefits of systematic documentation.

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.

The aim of this work was to investigate nutritional profile in relation to proteins, amino acids, fatty acids and mineral composition, as well as phenolic profile of small edible fungal species Coprinellus disseminatus originated from Serbia. Total protein content in the analyzed fungal species was 9.72%. Fifteen protein fractions obtained by electrophoresis were identified in a range from 1.6 to 63.6 kDa. Chip-based separations showed the presence of protein fraction with molecular weight of 27.5 kDa that could possess antifungal activity. The total essential and non-essential amino acid contents were 29.57 and 96.69 mg/g DW, respectively. Among the essential amino acids, leucine was the most abundant. Fatty acid composition of C. disseminatus showed that polyunsaturated fatty acids (PUFA, 59.1% of total FA) predominated over saturated fatty acids (SFA, 23.1% of total FA) and monounsaturated fatty acids (MUFA, 17.9% of total FA). The dominant fatty acids were linoleic acid (56.6%), palmitic acid (13.9%), and oleic acid (12.0%). The most abundant macroelement in C. disseminatus was potassium, followed by calcium and magnesium, while iron dominated in microelements. Eight phenolic compounds were quantified in methanolic extract of C. disseminatus by LC-MS/MS with the highest amount of p-hydroxybenzoic acid and p-coumaric acid reaching 9.46 ± 0.2 µg/g DW and 7.8 ± 0.1 µg/g DW, respectively.

The objective of this study was to evaluate the potential of pumpkin oil cake protein isolate in production of millet bread. For that purpose, breads were created by substitution of millet flour with proteins at 5, 10 and 15% level. Dough rheological properties and both physical and sensory characteristics of obtained bread were determined. The increase in pumpkin oilseed cake protein (POCP) concentration influenced increase in dough viscosity, as determined using farinograph and fundamental rheological measurements. This is additionally confirmed by lower elasticity of supplemented breads as determined by texture analysis and sensory panel. Substitution of millet flour with POCP at all tested levels did not exhibit any influence on bread specific volume. However, 24 h after baking, breads supplemented with higher amount of POCP showed less pronounced hardening of the crumb, indicating that these proteins might retard starch retrogradation. The supplementation of millet bread with POCP had several beneficial effects on the sensory quality of bread, such as loss of bitter taste and aftertaste originating from millet flour. Additionally, bread granularity decreased and bread dissolving speed in mouth increased along with the increase in POCP concentration.

peer-reviewed, The objective of this study was to show that biologically active hydrolysates can be obtained by simulated human gastrointestinal digestion (HGD) of transglutaminase cross-linked pumpkin oil cake protein (Tg-C) which was previously reported as a potential functional food additive. A two-stage in vitro digestion model system (by pepsin and α chymotrypsin and trypsin, simultaneously) was used to simulate the process of HGD on native and Tg-C major storage pumpkin oil seed/cake protein, cucurbitin (C). The biologically active potential of the digests was evaluated, measuring the angiotensin-converting-I enzyme (ACE) inhibitory and anti-oxidant capacity. The ACE inhibitory activity was determined in both final digests, with IC50 = 0.30 ± 0.04 mg/ml for C and IC50 = 0.28 ± 0.01 for Tg-C. The anti-oxidant potency of the examined proteins was enhanced by the digestion process. The 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical cation activities and reducing power testing showed that all the hydrolysates act as a radical quencher and reducing agents. Overall, the results showed that the cross-linking by Tg did not influence the digestion process, as well as having no effect on the biological activity of the hydrolysates. These also indicate that Tg-C, if used as functional food additive, after food consumption can be digested and become a source of peptides exerting positive effects on human health., This work was supported by grant number III 46010 from Ministry of Education, Science and Technological Development of Republic of Serbia.

Traditionally, sensory analysis techniques are separated on those performed with trained sensory panellists (analytical procedures) and those with consumers (hedonic tests). Nowadays, dividing line between these two approaches tends to blur. Following industrial needs for faster and more cost-effective methods of descriptive sensory profiling, several methods have been developed as alternatives to classical descriptive analysis. This study aimed to evaluate the samples, three of commercial and three of traditionally produced dry fermented sausages using the Flash Profile (FP) as a rapid descriptive analysis method, in which a panel of 10 sensory experts chose and used his/her own words to evaluate the sausage samples while comparing several attributes. Total of 24 sensory attributes were chosen by the panel, and each assessor used from 9 to 16 sensory descriptors. The obtained results for the samples ranks were collected within matrices, and were analysed by using a multivariate statistical technique General Procrustes Analysis (GPA). The first two dimensions explained about 76.49% of data variability (Dimension 1: 57.23% and Dimension 2: 19.26%). A good discrimination between traditional (B, C and D) and commercial (A, E and F) dry fermented sausages was observed. The obtained results of Flash profile proved to be a quick substitute method and also a good help as an initial comprehension of the most important attributes of a product's set.

Triticale, a hybrid cereal developed by crossing of wheat and rye, has certain advantages over wheat, such as higher environmental tolerance and higher content of dietary fiber. The application of triticale flour in food industry is limited by poor rheological properties of dough and low gluten strength. Potential application of hexaploid triticale cultivar 'Odisej' for the production of cookies was assessed in this study. Additionally, the values of basic grain quality parameters for Odisej were determined, such as hectoliter weight, thousand kernel weight, grain size, protein and wet gluten content, gluten index and falling number. Cookies were prepared from refined and wholegrain triticale flour and their physical properties (dimensions, color, hardness) and sensory properties were compared to the cookies prepared from refined and wholegrain wheat and rye flour. Cookies manufactured from refined triticale flour had high spread ratio (diameter/high) value, similar to that of cookies prepared from refined wheat flour. Total sensory score of cookies manufactured from refined triticale flour was the highest among all samples, indicating that it can be successfully used in cookies production.The quality of wholegrain triticale cookies could be improved by the use of milling technique adequate for the production of wholegrain flour. Tritikale, hibridna žitarica dobijena ukrštanjem pšenice i raži, ima određene prednosti u odnosu na pšenicu, kao što su veća otpornost prema uslovima sredine i veći sadržaj prehrambenih vlakana. Primena brašna tritikalea u prehrambenoj industriji ograničena je lošim reološkim svojstvima testa i slabim glutenom. U ovoj studiji istražena je potencijalna primena heksaploidne sorte tritikalea "Odisej" u proizvodnji čajnog peciva. Pored toga, utvrđene su vrednosti osnovnih pokazatelja kvaliteta zrna (hektolitarska masa, masa 1000 zrna, veličina zrna, sadržaj proteina i vlažnog glutena, gluten indeks i broj padanja) za sortu "Odisej". Čajna peciva su pripremljena od belog i integralnog brašna tritikalea, a njihova fizička svojstva (dimenzije, boja, tvrdoća) i senzorska svojstva upoređena su sa čajnim pecivima pripremljenim od belog i integralnog pšeničnog i raženog brašna. Čajna peciva proizvedena od belog brašna tritikalea imala su vrednost odnosa širenja (prečnik/visina) sličnu vrednosti dobijenoj za čajno pecivo od belog pšeničnog brašna. Zbirna ocena senzorskog kvaliteta čajnog peciva proizvedenog od belog brašna tritikalea bila je najveća među svim uzorcima, što ukazuje da se belo brašno tritikalea može uspešno koristiti u proizvodnji čajnog peciva. Kvalitet čajnog peciva od integralnog brašna tritikalea mogao bi da se poboljša primenom tehnike mlevenja koja je adekvatna za proizvodnju integralnog brašna.

The purpose of this paper is to characterize the amino acid profiles of wholegrain buckwheat, quinoa and amaranth proteins. The content and protein quality of these pseudocereals were compared mutually and with those of wholegrain wheat as a widespread cereal in human nutrition. Amaranth seeds showed the highest total amino acid (TAA) content, followed by wholegrain buckwheat and quinoa, which showed the lowest TAA content compared to the other two pseudocereals (180.85, 162.46 and 125.37 g per 100 g protein, respectively). The protein digestibility, protein efficiency ratio, protein chemical score and essential amino acid index of the pseudocereals under consideration ranged from 79.25 - 84.58 %, 2.9 - 6.17 %, 16.24 - 47.59, and 45.68 - 68.36, respectively. The results obtained indicate that buckwheat, quinoa and amaranth are promising raw materials that can meet the daily requirements of most essential amino acids, and can be used for the development of a range of value-added bakery products.

The aim of this study was to provide new approach in creating gluten-containing and gluten-free breads without additives by combining thermal and hydrothermal pretreatments of flours (rye, oat, sorghum and millet). The applied methodology included determinations of chemical composition of flours and breads, water absorption index, empirical and fundamental rheological measurements, and scanning electron microscopy, differential scanning calorimetry, colour, textural and sensory evaluations of breads. Novel rye, oat, sorghum and millet breads based on the blend of heat treated and extruded corresponding flours in ratio 70:30 were produced by conventional breadmaking process. All breads were characterized by increased fibre content and had appearance similar to common wheat bread. Gluten-free breads were harder, less elastic with more granular structure due to higher degree of starch crystallinity. Mixolab curves indicated on many possible ways for further breads optimisation., This work was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia within the Project of Technological Development grant No. TR 31007. This work has been filed as a patent with Application No. P-2016/1205; Response number 2018/8271 in Electronic Patent Register of Intellectual Property Office of the Republic of Serbia. http://reg.zis.gov.rs/patreg/

In order to control noise pollution it is necessary to have a suitable calculation method for traffic noise prediction. Since 1950s many mathematical models for estimation of road traffic noise levels have been developed, and most of the available models are based on regression analysis of experimental data. This paper presents the application of soft computing techniques in traffic noise prediction. Two models for prediction of equivalent A-weighted level of road traffic noise are presented and their predictions are compared to experimental data collected by traffic noise monitoring in the urban environment, as well as to predictions of commonly used traffic noise models. The results obtained by statistical analysis of differences between the measured and the calculated noise levels show that the application of neural networks and optimization methods based on swarm intelligence and evolutionary algorithms may improve process of development, as well as accuracy of traffic noise prediction models.

peer-reviewed, Domestic Balkan donkey (Equus asinus asinus) is a native donkey breed, primarily found in the northern and eastern regions of Serbia. The objective of the study was to analyze proteins of Domestic Balkan donkey milk during the lactation period (from the 45th to the 280th day) by applying lab-on-a-chip electrophoresis. The chip-based separations were performed on the Agilent 2100 Bioanalyzer in combination with the Protein 80 Plus lab chip kit. The protein content of domestic Balkan donkey milk during the lactation period of 280 days ranged from 1.40 to 1.92% and the content of αs1-casein, αs2-casein, β-casein, α-, β-lactoglobulin, lysozyme, lactoferrin and serum albumin was relatively quantified. Lysozyme (1040-2970 mg/L), α-lactalbumin 12 kDa (1990-2730 mg/L) and α-lactalbumin 17.7 kDa (2240-3090 mg/L) were found to be the proteins with the highest relative concentrations., This paper is part of the research work on the project III46012 financed by the Ministry of Education, Science and Technological Development of the Republic of Serbia. We would like to thank Mr Slobodan Simić and Nikola Nilić (Special Nature Reserve Zasavica, Serbia) for milk samples and great cooperation.

Cheese cannot be produced solely from equine or donkeys’ milk, because of the unique physico-chemical properties of these milks. The purpose of this study was to characterize a novel dairy product, cheese produced from donkeys’ and caprine milk mixture (60:40% v/v), regarding its chemical, microbiological, textural and sensory properties. Fully ripened cheese was classified as a high-fat, extra-hard cheese, with high sodium (29.97 g.kg−1), magnesium (3.07 g.kg−1) and potassium (4.70 g.kg−1) content. The characterization by lab-on-a-chip electrophoresis revealed lysozyme, α-lactalbumin, immunoglobulins and casein fractions. Palmitic (C16:0) and oleic fatty acids (C18:2 n9-cis ) with 25.11 and 24.70%, respectively, were found at the highest concentrations. The medium-chain fatty acids account 18.21% of the total fatty acid content in analysed cheese samples. Escherichia coli, Salmonella spp., Enterobacteriaceae, coagulase-positive staphylococci, Listeria monocytogenes, Bacillus cereus, Clostridium perfringens as well as moulds were under the limit of detection in all analysed samples. After 6 months of cheese ripening (0.94 a w, pH 4.71), total bacterial count, the counts of lactic acid bacteria and yeasts were 6.34 ± 0.03, 4.80 ± 0.10 and 5.81 ± 0.11 log CFU.g−1, respectively. The texture of mature cheese was moderately hard and crumbly. The cheese was described as very salty with strong pronounced creamy, fatty and acidic taste. The characterized donkey/caprine cheese could position this type of cheese as a high-quality functional product, thus having a potential impact on the market.