TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Arsić, Nebojša
AU  - Zlatković, Branislav
AU  - Basarin, Biljana
AU  - Mladenović, Mića
AU  - Laličić-Petronijević, Jovanka
AU  - Ivkov, Milan
AU  - Popov, Vladimir
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3823
AB  - The aim of this study was to examine specific quality characteristics of meadow and acacia honey in conditions of production - at lots with 50 hives (n=50) from four locations within the Jablanica District (at an altitude of 210 to 900 m). The results of colorimetric determination in the CIE and CIEL*a*b* systems suggest that the values of L*(lightness intensity of white color) for samples of meadow honey increased at higher attitudes (L*=24.48-31.64) while for the acacia honey the darker nuances were obtained (L*=32.17-25.10) (p lt 0.001), at the same time. The highest viscosity was found for meadow honey sampled at locations at the lowest attitudes (X-m=22.45 Pas), as well as for the honey collected at the location of midstream of river Vlasina (attitude 450-900 m) (X-m=14.00 Pas) (p>0.05). Meadow bee pasture at higher altitudes induces an increase of mineral substances content (K, Mg, Ca, P, Na, Mn, Fe, Cr, in mg/kg), opposite to the acacia honeys (p lt 0.05). Exceptions were found in the acacia honey samples in the collected in the areas of Vlasina river midstream that had higher iron (Fe), content of (X-m=2.50 mg/kg). Sensory analyses of honey samples quality included four dominant properties (viscosity, color, odor and taste), followed by total, summary rating of the quality category. The results of statistical analysis show the significant differences (p lt 0.01) between means of colorimetric, sensory and chemical characteristics. The correlation coefficient between location of the hives and colorimetric, sensory and chemical characteristics of honey samples suggests that the climate as well as altitude play an important role in the quality of honey.
PB  - Editura Ars Docendi
T2  - Romanian Biotechnological Letters
T1  - Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia
EP  - 10799
IS  - 5
SP  - 10784
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3823
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Arsić, Nebojša and Zlatković, Branislav and Basarin, Biljana and Mladenović, Mića and Laličić-Petronijević, Jovanka and Ivkov, Milan and Popov, Vladimir",
year = "2015",
abstract = "The aim of this study was to examine specific quality characteristics of meadow and acacia honey in conditions of production - at lots with 50 hives (n=50) from four locations within the Jablanica District (at an altitude of 210 to 900 m). The results of colorimetric determination in the CIE and CIEL*a*b* systems suggest that the values of L*(lightness intensity of white color) for samples of meadow honey increased at higher attitudes (L*=24.48-31.64) while for the acacia honey the darker nuances were obtained (L*=32.17-25.10) (p lt 0.001), at the same time. The highest viscosity was found for meadow honey sampled at locations at the lowest attitudes (X-m=22.45 Pas), as well as for the honey collected at the location of midstream of river Vlasina (attitude 450-900 m) (X-m=14.00 Pas) (p>0.05). Meadow bee pasture at higher altitudes induces an increase of mineral substances content (K, Mg, Ca, P, Na, Mn, Fe, Cr, in mg/kg), opposite to the acacia honeys (p lt 0.05). Exceptions were found in the acacia honey samples in the collected in the areas of Vlasina river midstream that had higher iron (Fe), content of (X-m=2.50 mg/kg). Sensory analyses of honey samples quality included four dominant properties (viscosity, color, odor and taste), followed by total, summary rating of the quality category. The results of statistical analysis show the significant differences (p lt 0.01) between means of colorimetric, sensory and chemical characteristics. The correlation coefficient between location of the hives and colorimetric, sensory and chemical characteristics of honey samples suggests that the climate as well as altitude play an important role in the quality of honey.",
publisher = "Editura Ars Docendi",
journal = "Romanian Biotechnological Letters",
title = "Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia",
pages = "10799-10784",
number = "5",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3823"
}

Popov-Raljić, J., Arsić, N., Zlatković, B., Basarin, B., Mladenović, M., Laličić-Petronijević, J., Ivkov, M.,& Popov, V.. (2015). Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia. in Romanian Biotechnological Letters
Editura Ars Docendi., 20(5), 10784-10799.
https://hdl.handle.net/21.15107/rcub_agrospace_3823

Popov-Raljić J, Arsić N, Zlatković B, Basarin B, Mladenović M, Laličić-Petronijević J, Ivkov M, Popov V. Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia. in Romanian Biotechnological Letters. 2015;20(5):10784-10799.
https://hdl.handle.net/21.15107/rcub_agrospace_3823 .

Popov-Raljić, Jovanka, Arsić, Nebojša, Zlatković, Branislav, Basarin, Biljana, Mladenović, Mića, Laličić-Petronijević, Jovanka, Ivkov, Milan, Popov, Vladimir, "Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia" in Romanian Biotechnological Letters, 20, no. 5 (2015):10784-10799,
https://hdl.handle.net/21.15107/rcub_agrospace_3823 .

TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Laličić-Petronijević, Jovanka
AU  - Dimić, Etelka
AU  - Popov, Vladimir S.
AU  - Vujasinović, Vesna B.
AU  - Blešić, Ivana V.
AU  - Portić, Milijanko J.
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3262
AB  - The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 30 to 180 days at room temperature (18-20 °C). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearance- color, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results, it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e., spreadability, and taste of the product.
AB  - Primena mleka i proizvoda od mleka u tehnologiji konditorskih proizvoda (čokolada, bombonski proizvodi-karamele, mlečni krem namazi i dr.) ima za cilj povećanje hranljive vrednosti finalnog proizvoda i uticaj na pojedina senzorna svojstva kvaliteta (izgled, konzistencija/tekstura i aroma). U radu su proizvedeni uzorci mešavine mlečnog i kakao krema, novog sastava, sa povećanim udelom mlečnih delova, na kojima su, potom, ocenjene promene senzornih svojstava, određen peroksidni broj, sadržaj slobodnih masnih kiselina i sadržaj teških metala (olova, kadmijuma i bakra), tokom skladištenja do 180 dana, pri sobnoj temperaturi od (18-20 °C). Primenjena je analitička-deskriptivna senzorna analiza (bod sistem), uz opisivanje dominantnih svojstava (izgled-boja, oblik, sjaj površine, konzistencija-mazivost, dinamičko svojstvo topljenja, konzistentnosti usne dupljeuljavost i aroma-miris i ukus). Rezultati su statistički obrađeni primenom dvofaktorijalne analize varijanse MANOVA, LSD i Levene's testa. Na osnovu dobijenih rezultata može se konstatovati da sastav namaza (obrano mleko u prahu, surutka u prahu i njihova kombinacija, hidrogenizovana biljna mast (trans masne kiseline ispod 10%) i rafinisano suncokretovo ulje, kakao-prah sa redukovanim sadržajem kakao maslaca i lešnik ) statistički vrlo značajno utiče na sva ocenjivana svojstva, dok vreme skladištenja, statistički vrlo značajno utiče na izgled, konzistenciju tj. mazivost i na ukus.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days
T1  - Promene senzornih karakteristika i pojedini parametri kvaliteta mešavine mlečnog i kakao-krem namaza tokom skladištenja do 180 dana
EP  - 793
IS  - 5
SP  - 781
VL  - 67
DO  - 10.2298/HEMIND120903004P
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Laličić-Petronijević, Jovanka and Dimić, Etelka and Popov, Vladimir S. and Vujasinović, Vesna B. and Blešić, Ivana V. and Portić, Milijanko J.",
year = "2013",
abstract = "The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 30 to 180 days at room temperature (18-20 °C). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearance- color, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results, it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e., spreadability, and taste of the product., Primena mleka i proizvoda od mleka u tehnologiji konditorskih proizvoda (čokolada, bombonski proizvodi-karamele, mlečni krem namazi i dr.) ima za cilj povećanje hranljive vrednosti finalnog proizvoda i uticaj na pojedina senzorna svojstva kvaliteta (izgled, konzistencija/tekstura i aroma). U radu su proizvedeni uzorci mešavine mlečnog i kakao krema, novog sastava, sa povećanim udelom mlečnih delova, na kojima su, potom, ocenjene promene senzornih svojstava, određen peroksidni broj, sadržaj slobodnih masnih kiselina i sadržaj teških metala (olova, kadmijuma i bakra), tokom skladištenja do 180 dana, pri sobnoj temperaturi od (18-20 °C). Primenjena je analitička-deskriptivna senzorna analiza (bod sistem), uz opisivanje dominantnih svojstava (izgled-boja, oblik, sjaj površine, konzistencija-mazivost, dinamičko svojstvo topljenja, konzistentnosti usne dupljeuljavost i aroma-miris i ukus). Rezultati su statistički obrađeni primenom dvofaktorijalne analize varijanse MANOVA, LSD i Levene's testa. Na osnovu dobijenih rezultata može se konstatovati da sastav namaza (obrano mleko u prahu, surutka u prahu i njihova kombinacija, hidrogenizovana biljna mast (trans masne kiseline ispod 10%) i rafinisano suncokretovo ulje, kakao-prah sa redukovanim sadržajem kakao maslaca i lešnik ) statistički vrlo značajno utiče na sva ocenjivana svojstva, dok vreme skladištenja, statistički vrlo značajno utiče na izgled, konzistenciju tj. mazivost i na ukus.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days, Promene senzornih karakteristika i pojedini parametri kvaliteta mešavine mlečnog i kakao-krem namaza tokom skladištenja do 180 dana",
pages = "793-781",
number = "5",
volume = "67",
doi = "10.2298/HEMIND120903004P"
}

Popov-Raljić, J., Laličić-Petronijević, J., Dimić, E., Popov, V. S., Vujasinović, V. B., Blešić, I. V.,& Portić, M. J.. (2013). Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(5), 781-793.
https://doi.org/10.2298/HEMIND120903004P

Popov-Raljić J, Laličić-Petronijević J, Dimić E, Popov VS, Vujasinović VB, Blešić IV, Portić MJ. Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days. in Hemijska industrija. 2013;67(5):781-793.
doi:10.2298/HEMIND120903004P .

Popov-Raljić, Jovanka, Laličić-Petronijević, Jovanka, Dimić, Etelka, Popov, Vladimir S., Vujasinović, Vesna B., Blešić, Ivana V., Portić, Milijanko J., "Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days" in Hemijska industrija, 67, no. 5 (2013):781-793,
https://doi.org/10.2298/HEMIND120903004P . .

TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Laličić-Petronijević, Jovanka
AU  - Georgijev, Aneta S.
AU  - Popov, Vladimir S.
AU  - Mladenović, Mića
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2351
AB  - In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18-20 degrees C). The results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p  lt  0.01) influence on the sensorially evaluated properties of pralines.
PB  - MDPI, BASEL
T2  - Sensors
T1  - Sensory Evaluation of Pralines Containing Different Honey Products
EP  - 7933
IS  - 9
SP  - 7913
VL  - 10
DO  - 10.3390/s100907913
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Laličić-Petronijević, Jovanka and Georgijev, Aneta S. and Popov, Vladimir S. and Mladenović, Mića",
year = "2010",
abstract = "In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18-20 degrees C). The results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p  lt  0.01) influence on the sensorially evaluated properties of pralines.",
publisher = "MDPI, BASEL",
journal = "Sensors",
title = "Sensory Evaluation of Pralines Containing Different Honey Products",
pages = "7933-7913",
number = "9",
volume = "10",
doi = "10.3390/s100907913"
}

Popov-Raljić, J., Laličić-Petronijević, J., Georgijev, A. S., Popov, V. S.,& Mladenović, M.. (2010). Sensory Evaluation of Pralines Containing Different Honey Products. in Sensors
MDPI, BASEL., 10(9), 7913-7933.
https://doi.org/10.3390/s100907913

Popov-Raljić J, Laličić-Petronijević J, Georgijev AS, Popov VS, Mladenović M. Sensory Evaluation of Pralines Containing Different Honey Products. in Sensors. 2010;10(9):7913-7933.
doi:10.3390/s100907913 .

Popov-Raljić, Jovanka, Laličić-Petronijević, Jovanka, Georgijev, Aneta S., Popov, Vladimir S., Mladenović, Mića, "Sensory Evaluation of Pralines Containing Different Honey Products" in Sensors, 10, no. 9 (2010):7913-7933,
https://doi.org/10.3390/s100907913 . .

TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Mastilović, Jasna
AU  - Laličić-Petronijević, Jovanka
AU  - Popov, Vladimir S.
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2095
AB  - Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparation), so that can be said that this sample was "conditionally" the lightest. The lowest values of y (%) were found for diet bread, so that it can be considered as the "conditionally" the darkest product. Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99). The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Color qualities of the mentioned kinds of bread depend on processes during bread staling and raw material composition of bread (flour). Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread.
PB  - MDPI, BASEL
T2  - Sensors
T1  - Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
EP  - 8623
IS  - 11
SP  - 8613
VL  - 9
DO  - 10.3390/s91108613
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Mastilović, Jasna and Laličić-Petronijević, Jovanka and Popov, Vladimir S.",
year = "2009",
abstract = "Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparation), so that can be said that this sample was "conditionally" the lightest. The lowest values of y (%) were found for diet bread, so that it can be considered as the "conditionally" the darkest product. Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99). The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Color qualities of the mentioned kinds of bread depend on processes during bread staling and raw material composition of bread (flour). Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread.",
publisher = "MDPI, BASEL",
journal = "Sensors",
title = "Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color",
pages = "8623-8613",
number = "11",
volume = "9",
doi = "10.3390/s91108613"
}

Popov-Raljić, J., Mastilović, J., Laličić-Petronijević, J.,& Popov, V. S.. (2009). Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color. in Sensors
MDPI, BASEL., 9(11), 8613-8623.
https://doi.org/10.3390/s91108613

Popov-Raljić J, Mastilović J, Laličić-Petronijević J, Popov VS. Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color. in Sensors. 2009;9(11):8613-8623.
doi:10.3390/s91108613 .

Popov-Raljić, Jovanka, Mastilović, Jasna, Laličić-Petronijević, Jovanka, Popov, Vladimir S., "Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color" in Sensors, 9, no. 11 (2009):8613-8623,
https://doi.org/10.3390/s91108613 . .