TY  - JOUR
AU  - Pešić, Mirjana B.
AU  - Pešić, Milica M.
AU  - Bezbradica, Jelena
AU  - Stanojević, Anđela B.
AU  - Ivković, Petra
AU  - Milinčić, Danijel D.
AU  - Demin, Mirjana
AU  - Kostić, Aleksandar Ž.
AU  - Dojčinović, Biljana
AU  - Stanojević, Sladjana P.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6357
AB  - The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management. © 2023 by the authors.
T2  - Molecules
T2  - Molecules
T1  - Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties
IS  - 10
VL  - 28
DO  - 10.3390/molecules28104098
ER  - 

@article{
author = "Pešić, Mirjana B. and Pešić, Milica M. and Bezbradica, Jelena and Stanojević, Anđela B. and Ivković, Petra and Milinčić, Danijel D. and Demin, Mirjana and Kostić, Aleksandar Ž. and Dojčinović, Biljana and Stanojević, Sladjana P.",
year = "2023",
abstract = "The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management. © 2023 by the authors.",
journal = "Molecules, Molecules",
title = "Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties",
number = "10",
volume = "28",
doi = "10.3390/molecules28104098"
}

Pešić, M. B., Pešić, M. M., Bezbradica, J., Stanojević, A. B., Ivković, P., Milinčić, D. D., Demin, M., Kostić, A. Ž., Dojčinović, B.,& Stanojević, S. P.. (2023). Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties. in Molecules, 28(10).
https://doi.org/10.3390/molecules28104098

Pešić MB, Pešić MM, Bezbradica J, Stanojević AB, Ivković P, Milinčić DD, Demin M, Kostić AŽ, Dojčinović B, Stanojević SP. Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties. in Molecules. 2023;28(10).
doi:10.3390/molecules28104098 .

Pešić, Mirjana B., Pešić, Milica M., Bezbradica, Jelena, Stanojević, Anđela B., Ivković, Petra, Milinčić, Danijel D., Demin, Mirjana, Kostić, Aleksandar Ž., Dojčinović, Biljana, Stanojević, Sladjana P., "Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties" in Molecules, 28, no. 10 (2023),
https://doi.org/10.3390/molecules28104098 . .

TY  - JOUR
AU  - Stanojević, Slađana P.
AU  - Pešić, Milica M.
AU  - Milinčić, Danijel D.
AU  - Kostić, Aleksandar Ž
AU  - Pešić, Mirjana B.
PY  - 2022
UR  - http://www.ncbi.nlm.nih.gov/pubmed/36267383
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6202
AB  - The aim of this study was to investigate the eating behavior of college students and the reasons for consuming traditional food and to compare the motives for choosing traditional food with the research conducted in 6 European countries. This research was conducted using anonymous online questionnaires. The majority of surveyed students are physically active (75%) and live with their families (57.0%), which can have a positive impact on their diet and a lower level of consumption of "fast-food" (17.5%). Respondents have bad habits in terms of consuming cigarettes (65.0%), alcohol (73.0%) and energy drinks (75.0%). Most students consume all regular meals (73.0%). Based on the Body Mass Index (BMI) of respondents, they belong to the categories: underweight (12%), normal weight (34%), pre-weight (17%), obese (37%); however, 55.0% believed to have "ideal weight". The reasons for choose particular food are: it is not genetically modified, it tastes good, it is nutritious, it makes them happy, it was produced/packaged in an environmentally friendly and ethical way, while the price of food is not important. Connection with family (81%) and food being tasty (54%) are the main reasons for consuming traditional food. When buying traditional food, respondents (59%) generally do not check the declaration on the product. These results indicate the need to educate students about the harmfulness of cigarettes, alcoholic and energy drinks, the importance of BMI and declaration on the product. Comparing obtained results with the results in 6 European countries it can be noticed that the answers of the respondents in Serbia were the most similar to those obtained in Poland.
T2  - Heliyon
T2  - HeliyonHeliyon
T1  - Nutritional behavior and motives of college students for the choice of traditional food in the Republic of Serbia
IS  - 10
SP  - e11002
VL  - 8
DO  - 10.1016/j.heliyon.2022.e11002
ER  - 

@article{
author = "Stanojević, Slađana P. and Pešić, Milica M. and Milinčić, Danijel D. and Kostić, Aleksandar Ž and Pešić, Mirjana B.",
year = "2022",
abstract = "The aim of this study was to investigate the eating behavior of college students and the reasons for consuming traditional food and to compare the motives for choosing traditional food with the research conducted in 6 European countries. This research was conducted using anonymous online questionnaires. The majority of surveyed students are physically active (75%) and live with their families (57.0%), which can have a positive impact on their diet and a lower level of consumption of "fast-food" (17.5%). Respondents have bad habits in terms of consuming cigarettes (65.0%), alcohol (73.0%) and energy drinks (75.0%). Most students consume all regular meals (73.0%). Based on the Body Mass Index (BMI) of respondents, they belong to the categories: underweight (12%), normal weight (34%), pre-weight (17%), obese (37%); however, 55.0% believed to have "ideal weight". The reasons for choose particular food are: it is not genetically modified, it tastes good, it is nutritious, it makes them happy, it was produced/packaged in an environmentally friendly and ethical way, while the price of food is not important. Connection with family (81%) and food being tasty (54%) are the main reasons for consuming traditional food. When buying traditional food, respondents (59%) generally do not check the declaration on the product. These results indicate the need to educate students about the harmfulness of cigarettes, alcoholic and energy drinks, the importance of BMI and declaration on the product. Comparing obtained results with the results in 6 European countries it can be noticed that the answers of the respondents in Serbia were the most similar to those obtained in Poland.",
journal = "Heliyon, HeliyonHeliyon",
title = "Nutritional behavior and motives of college students for the choice of traditional food in the Republic of Serbia",
number = "10",
pages = "e11002",
volume = "8",
doi = "10.1016/j.heliyon.2022.e11002"
}

Stanojević, S. P., Pešić, M. M., Milinčić, D. D., Kostić, A. Ž.,& Pešić, M. B.. (2022). Nutritional behavior and motives of college students for the choice of traditional food in the Republic of Serbia. in Heliyon, 8(10), e11002.
https://doi.org/10.1016/j.heliyon.2022.e11002

Stanojević SP, Pešić MM, Milinčić DD, Kostić AŽ, Pešić MB. Nutritional behavior and motives of college students for the choice of traditional food in the Republic of Serbia. in Heliyon. 2022;8(10):e11002.
doi:10.1016/j.heliyon.2022.e11002 .

Stanojević, Slađana P., Pešić, Milica M., Milinčić, Danijel D., Kostić, Aleksandar Ž, Pešić, Mirjana B., "Nutritional behavior and motives of college students for the choice of traditional food in the Republic of Serbia" in Heliyon, 8, no. 10 (2022):e11002,
https://doi.org/10.1016/j.heliyon.2022.e11002 . .