TY  - JOUR
AU  - Djekic, Ilija V.
AU  - Ilic, Jovan G.
AU  - Sołowiej, Bartosz G.
AU  - Djekić, Rastko I.
AU  - Tomasevic, Igor B.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6215
AB  - This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. For the purpose of modelling oral processing, temporal dominance of sensations and finite element methods were employed. A panel with ten subjects was trained and used for oral processing analysis and temporal dominance of sensations revealing in-mouth sensations and mastication characteristics. In parallel, the second aim was to evaluate the mechanical properties of the samples and explore the potential of simulating the first bite using the finite element method. Based on the textural parameters, a 3D model of grilled meat was created and a first-bite simulation was performed. A higher level of differences was observed comparing the number of chews for pork meat compared to poultry meat. The chewing rate showed a statistical difference with values in the range of 1.31 chews/s to 1.46 chews/s for pork meat and between 1.36 chews/s and 1.42 chews/s for poultry meat. Firmness was the predominant sensory attribute recognized by panelists at the beginning of mastication, which confirmed our approach used for first-bite modelling. Simulation results show the growth of internal stress following the jaw's path. Presented models demonstrate that the highest values are around teeth pressure and lead to a conclusion that upon biting, the meat structure will suffer irreversible damage dividing the grilled meat into two pieces, as it happens during the first bite. The main conclusion of this study is that by combining results from oral processing and testing of mechanical properties of the grilled products, it is possible to simulate the first bite. © 2022 Ilija V. Djekic et al.
T2  - Journal of Food Quality
T2  - Journal of Food Quality
T1  - Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat
VL  - 2022
DO  - 10.1155/2022/9176628
ER  - 

@article{
author = "Djekic, Ilija V. and Ilic, Jovan G. and Sołowiej, Bartosz G. and Djekić, Rastko I. and Tomasevic, Igor B.",
year = "2022",
abstract = "This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. For the purpose of modelling oral processing, temporal dominance of sensations and finite element methods were employed. A panel with ten subjects was trained and used for oral processing analysis and temporal dominance of sensations revealing in-mouth sensations and mastication characteristics. In parallel, the second aim was to evaluate the mechanical properties of the samples and explore the potential of simulating the first bite using the finite element method. Based on the textural parameters, a 3D model of grilled meat was created and a first-bite simulation was performed. A higher level of differences was observed comparing the number of chews for pork meat compared to poultry meat. The chewing rate showed a statistical difference with values in the range of 1.31 chews/s to 1.46 chews/s for pork meat and between 1.36 chews/s and 1.42 chews/s for poultry meat. Firmness was the predominant sensory attribute recognized by panelists at the beginning of mastication, which confirmed our approach used for first-bite modelling. Simulation results show the growth of internal stress following the jaw's path. Presented models demonstrate that the highest values are around teeth pressure and lead to a conclusion that upon biting, the meat structure will suffer irreversible damage dividing the grilled meat into two pieces, as it happens during the first bite. The main conclusion of this study is that by combining results from oral processing and testing of mechanical properties of the grilled products, it is possible to simulate the first bite. © 2022 Ilija V. Djekic et al.",
journal = "Journal of Food Quality, Journal of Food Quality",
title = "Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat",
volume = "2022",
doi = "10.1155/2022/9176628"
}

Djekic, I. V., Ilic, J. G., Sołowiej, B. G., Djekić, R. I.,& Tomasevic, I. B.. (2022). Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat. in Journal of Food Quality, 2022.
https://doi.org/10.1155/2022/9176628

Djekic IV, Ilic JG, Sołowiej BG, Djekić RI, Tomasevic IB. Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat. in Journal of Food Quality. 2022;2022.
doi:10.1155/2022/9176628 .

Djekic, Ilija V., Ilic, Jovan G., Sołowiej, Bartosz G., Djekić, Rastko I., Tomasevic, Igor B., "Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat" in Journal of Food Quality, 2022 (2022),
https://doi.org/10.1155/2022/9176628 . .

TY  - JOUR
AU  - Nastaj, M.
AU  - Sołowiej, B. G.
AU  - Stasiak, D. M.
AU  - Mleko, S.
AU  - Terpiłowski, K.
AU  - Łyszczek, R. J.
AU  - Tomasevic, I. B.
AU  - Tomczyńska-Mleko, M.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6144
AB  - The aim of this study was to determine the effect of whey protein isolate (WPI) and erythritol on physicochemical properties of untempered high-protein (16%, 20% and 24% of protein), sugar-free dark chocolates intended for athletes and diabetics. Surface properties were determined from contact angles, roughness and colour analysis. Melting characteristics were evaluated by Turbiscan. Water activity and viscosity were also tested. Higher WPI concentrations produced more hydrophobic surfaces of the samples and slightly increased their surface roughness. Increased whey protein addition improved shelf life, mechanical properties of chocolates and their resistance to melting; however, it had a minor effect on colour coordinates. Confocal microscopy proved the differences in the microstructure, samples with the highest WPI addition demonstrated more packed and denser structure. Application of WPI and erythritol induced an anti-blooming effect, which enabled skipping of tempering operation, and thus contributing to lower chocolate production costs and their improved nutritional profile.
T2  - International Dairy Journal
T2  - International Dairy JournalInternational Dairy Journal
T1  - Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol
SP  - 105450
VL  - 134
DO  - 10.1016/j.idairyj.2022.105450
ER  - 

@article{
author = "Nastaj, M. and Sołowiej, B. G. and Stasiak, D. M. and Mleko, S. and Terpiłowski, K. and Łyszczek, R. J. and Tomasevic, I. B. and Tomczyńska-Mleko, M.",
year = "2022",
abstract = "The aim of this study was to determine the effect of whey protein isolate (WPI) and erythritol on physicochemical properties of untempered high-protein (16%, 20% and 24% of protein), sugar-free dark chocolates intended for athletes and diabetics. Surface properties were determined from contact angles, roughness and colour analysis. Melting characteristics were evaluated by Turbiscan. Water activity and viscosity were also tested. Higher WPI concentrations produced more hydrophobic surfaces of the samples and slightly increased their surface roughness. Increased whey protein addition improved shelf life, mechanical properties of chocolates and their resistance to melting; however, it had a minor effect on colour coordinates. Confocal microscopy proved the differences in the microstructure, samples with the highest WPI addition demonstrated more packed and denser structure. Application of WPI and erythritol induced an anti-blooming effect, which enabled skipping of tempering operation, and thus contributing to lower chocolate production costs and their improved nutritional profile.",
journal = "International Dairy Journal, International Dairy JournalInternational Dairy Journal",
title = "Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol",
pages = "105450",
volume = "134",
doi = "10.1016/j.idairyj.2022.105450"
}

Nastaj, M., Sołowiej, B. G., Stasiak, D. M., Mleko, S., Terpiłowski, K., Łyszczek, R. J., Tomasevic, I. B.,& Tomczyńska-Mleko, M.. (2022). Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol. in International Dairy Journal, 134, 105450.
https://doi.org/10.1016/j.idairyj.2022.105450

Nastaj M, Sołowiej BG, Stasiak DM, Mleko S, Terpiłowski K, Łyszczek RJ, Tomasevic IB, Tomczyńska-Mleko M. Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol. in International Dairy Journal. 2022;134:105450.
doi:10.1016/j.idairyj.2022.105450 .

Nastaj, M., Sołowiej, B. G., Stasiak, D. M., Mleko, S., Terpiłowski, K., Łyszczek, R. J., Tomasevic, I. B., Tomczyńska-Mleko, M., "Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol" in International Dairy Journal, 134 (2022):105450,
https://doi.org/10.1016/j.idairyj.2022.105450 . .