TY  - JOUR
AU  - Nikolić, Nada Č.
AU  - Krasić, Marija Stojanović
AU  - Šimurina, Olivera
AU  - Cakić, Suzana
AU  - Mitrović, Jelena
AU  - Pešić, Mirjana
AU  - Karabegović, Ivana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6220
AB  - In this research the regression analysis for obtaining the equations between chemical composition of flour and dough rheology properties were presented. The dough was prepared from wheat flour type 400 and porcino (Boletus edulis) flour. The replacing wheat with porcino flour (5–30%) was a good way to reduce energetic value and the content of carbohydrate and gluten, and increase the content of protein, ash, tannins and cellulose. The results showed the water absorption, extensibility, dough development time and extensibility were strong positive statistically significant correlated with cellulose, tannins and ash content (r ≥ 0.88). Based on Cluster analysis the maximum content of 446.54 μg/g of tannins, 5.06 g/100 g of cellulose and 1.69 g/100 g of ash would be quantities which disrupt the mentioned dough rheology properties. The protein content was positively correlated to water absorption and dough development time, indicating the importance of proteins, and not gluten, in the investigated dough rheology. Amylograph data were not statistically significant correlated by any chemical components suggesting the starch gelatinization process has was not been affected by the change in the chemical composition caused by the replacement of wheat flour with porcino flour in the examined ratio. © 2022 Elsevier Inc.
T2  - Journal of Food Composition and Analysis
T2  - Journal of Food Composition and Analysis
T1  - Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour
VL  - 115
DO  - 10.1016/j.jfca.2022.105022
ER  - 

@article{
author = "Nikolić, Nada Č. and Krasić, Marija Stojanović and Šimurina, Olivera and Cakić, Suzana and Mitrović, Jelena and Pešić, Mirjana and Karabegović, Ivana",
year = "2023",
abstract = "In this research the regression analysis for obtaining the equations between chemical composition of flour and dough rheology properties were presented. The dough was prepared from wheat flour type 400 and porcino (Boletus edulis) flour. The replacing wheat with porcino flour (5–30%) was a good way to reduce energetic value and the content of carbohydrate and gluten, and increase the content of protein, ash, tannins and cellulose. The results showed the water absorption, extensibility, dough development time and extensibility were strong positive statistically significant correlated with cellulose, tannins and ash content (r ≥ 0.88). Based on Cluster analysis the maximum content of 446.54 μg/g of tannins, 5.06 g/100 g of cellulose and 1.69 g/100 g of ash would be quantities which disrupt the mentioned dough rheology properties. The protein content was positively correlated to water absorption and dough development time, indicating the importance of proteins, and not gluten, in the investigated dough rheology. Amylograph data were not statistically significant correlated by any chemical components suggesting the starch gelatinization process has was not been affected by the change in the chemical composition caused by the replacement of wheat flour with porcino flour in the examined ratio. © 2022 Elsevier Inc.",
journal = "Journal of Food Composition and Analysis, Journal of Food Composition and Analysis",
title = "Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour",
volume = "115",
doi = "10.1016/j.jfca.2022.105022"
}

Nikolić, N. Č., Krasić, M. S., Šimurina, O., Cakić, S., Mitrović, J., Pešić, M.,& Karabegović, I.. (2023). Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour. in Journal of Food Composition and Analysis, 115.
https://doi.org/10.1016/j.jfca.2022.105022

Nikolić NČ, Krasić MS, Šimurina O, Cakić S, Mitrović J, Pešić M, Karabegović I. Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour. in Journal of Food Composition and Analysis. 2023;115.
doi:10.1016/j.jfca.2022.105022 .

Nikolić, Nada Č., Krasić, Marija Stojanović, Šimurina, Olivera, Cakić, Suzana, Mitrović, Jelena, Pešić, Mirjana, Karabegović, Ivana, "Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour" in Journal of Food Composition and Analysis, 115 (2023),
https://doi.org/10.1016/j.jfca.2022.105022 . .

TY  - JOUR
AU  - Stojanović, Sandra Stamenković
AU  - Karabegović, Ivana
AU  - Danilović, Bojana
AU  - Nedović, Viktor
AU  - Kalušević, Ana
AU  - Mančić, Stojan
AU  - Lazić, Miodrag
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6178
AB  - Aim of the study: This study aimed to formulate a novel, commercially applicable biofertilizer, to optimize the microencapsulation procedure of Bacillus subtilis NCIM 2063 and examine the stability and phytostimulatory effects of obtained formulation. Area of the study: Southestern Serbia. Material and methods: Microbial powder formulations were prepared using spray drying with maltodextrin as a carrier. The spray drying conditions were set according to Box-Benkhen experimental desing. The effect of the formulation was tested on green pepper (Capsicum annuum) seeds in controled conditions. Main results: Response surface models were developed. All of the models were statistically significant, adequately fitted and reproducible. The maximum achieved values of viability and yield in a formulation were 1.99·109 CFU/g and 96.8%, respectively, whilst the driest formulation had 1.44% moisture. The following optimum conditions were proposed for the spray drying procedure: an inlet air temperature of 133 °C, maltodextrin concentration of 50 g/L and a feed flow rate of 6.5 mL/min. The obtained microbial formulation had a high survival rate after being stored at room temperature over a 1--year period. Its application on green pepper seeds had beneficial effect on plant height, leaf dry weight and chlorophyll content of the seedlings. Research highlights: B. subtilis was successfully microencapsulated on maltodextrin as a carrier. Interaction effects between the process variables were fully explained and statistically significant models were developed. In addition to biocontrol properties formulation had a phytostimulatory effect, excellent stability and satisfactory physical properties. © 2022 CSIC.
T2  - Spanish Journal of Agricultural Research
T2  - Spanish Journal of Agricultural Research
T1  - Microencapsulated biofertilizer formulation: product development and effect on growth of green pepper seedlings
IS  - 3
VL  - 20
DO  - 10.5424/sjar/2022203-19062
ER  - 

@article{
author = "Stojanović, Sandra Stamenković and Karabegović, Ivana and Danilović, Bojana and Nedović, Viktor and Kalušević, Ana and Mančić, Stojan and Lazić, Miodrag",
year = "2022",
abstract = "Aim of the study: This study aimed to formulate a novel, commercially applicable biofertilizer, to optimize the microencapsulation procedure of Bacillus subtilis NCIM 2063 and examine the stability and phytostimulatory effects of obtained formulation. Area of the study: Southestern Serbia. Material and methods: Microbial powder formulations were prepared using spray drying with maltodextrin as a carrier. The spray drying conditions were set according to Box-Benkhen experimental desing. The effect of the formulation was tested on green pepper (Capsicum annuum) seeds in controled conditions. Main results: Response surface models were developed. All of the models were statistically significant, adequately fitted and reproducible. The maximum achieved values of viability and yield in a formulation were 1.99·109 CFU/g and 96.8%, respectively, whilst the driest formulation had 1.44% moisture. The following optimum conditions were proposed for the spray drying procedure: an inlet air temperature of 133 °C, maltodextrin concentration of 50 g/L and a feed flow rate of 6.5 mL/min. The obtained microbial formulation had a high survival rate after being stored at room temperature over a 1--year period. Its application on green pepper seeds had beneficial effect on plant height, leaf dry weight and chlorophyll content of the seedlings. Research highlights: B. subtilis was successfully microencapsulated on maltodextrin as a carrier. Interaction effects between the process variables were fully explained and statistically significant models were developed. In addition to biocontrol properties formulation had a phytostimulatory effect, excellent stability and satisfactory physical properties. © 2022 CSIC.",
journal = "Spanish Journal of Agricultural Research, Spanish Journal of Agricultural Research",
title = "Microencapsulated biofertilizer formulation: product development and effect on growth of green pepper seedlings",
number = "3",
volume = "20",
doi = "10.5424/sjar/2022203-19062"
}

Stojanović, S. S., Karabegović, I., Danilović, B., Nedović, V., Kalušević, A., Mančić, S.,& Lazić, M.. (2022). Microencapsulated biofertilizer formulation: product development and effect on growth of green pepper seedlings. in Spanish Journal of Agricultural Research, 20(3).
https://doi.org/10.5424/sjar/2022203-19062

Stojanović SS, Karabegović I, Danilović B, Nedović V, Kalušević A, Mančić S, Lazić M. Microencapsulated biofertilizer formulation: product development and effect on growth of green pepper seedlings. in Spanish Journal of Agricultural Research. 2022;20(3).
doi:10.5424/sjar/2022203-19062 .

Stojanović, Sandra Stamenković, Karabegović, Ivana, Danilović, Bojana, Nedović, Viktor, Kalušević, Ana, Mančić, Stojan, Lazić, Miodrag, "Microencapsulated biofertilizer formulation: product development and effect on growth of green pepper seedlings" in Spanish Journal of Agricultural Research, 20, no. 3 (2022),
https://doi.org/10.5424/sjar/2022203-19062 . .