TY  - JOUR
AU  - Milišić, Amila
AU  - Sarić, Zlatan
AU  - Biber, Lejla
AU  - Oras, Amila
AU  - Begić, Munevera
AU  - Dizdarević, Tarik
AU  - Barać, Miroljub
AU  - Sakić-Dizdarević, Svjetlana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6727
AB  - Probiotic fermented milks are known as high-value functional and
sensory food. There is a limited range of fruit-flavoured probiotic fermented milks
on the market. However, probiotics with added honey are not commonly found. In
addition to sensory attributes, honey, as a natural ingredient, contributes to
improving the functional properties of probiotic fermented milks. Therefore, the
aim of this study was to investigate the possibilities of producing probiotic
fermented milk with added honey and to analyze its chemical, physical and sensory
properties. Milk with different fat content was used for probiotic fermented milk
production. Probiotic beverage was produced using yogurt starter culture with
probiotic strains. Two indigenous types of honey produced in Bosnia and
Herzegovina were used, meadow and mountain honey. The raw materials used in
the production of honey-flavoured probiotic fermented milk were analyzed.
Chemical, physical (dry matter, fat, protein and acids content, pH, viscosity, water
activity) and sensory properties of produced beverages were done. Chemical
composition of honey-flavoured probiotic fermented milk was (%): dry matter
16.23-18.38; fat 0.90-2.80; protein 2.61-2.77 and acidity 0.750-0.789. pH and
water activity ranged from 4.37 and 0.941 to 4.60 and 0.945 resp. Viscosity of
samples was between 147 and 370 mPas. A good quality of honey-flavoured
probiotic fermented milk was obtained, which was sensory highly rated. The best
rated was the one with 2.80% of milk fat and addition of meadow honey.
PB  - Institute for animal husbandry, Belgrade, Serbia
T2  - 14th International Symposium Modern Trends in Livestock Production
T1  - PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6727
ER  - 

@article{
author = "Milišić, Amila and Sarić, Zlatan and Biber, Lejla and Oras, Amila and Begić, Munevera and Dizdarević, Tarik and Barać, Miroljub and Sakić-Dizdarević, Svjetlana",
year = "2023",
abstract = "Probiotic fermented milks are known as high-value functional and
sensory food. There is a limited range of fruit-flavoured probiotic fermented milks
on the market. However, probiotics with added honey are not commonly found. In
addition to sensory attributes, honey, as a natural ingredient, contributes to
improving the functional properties of probiotic fermented milks. Therefore, the
aim of this study was to investigate the possibilities of producing probiotic
fermented milk with added honey and to analyze its chemical, physical and sensory
properties. Milk with different fat content was used for probiotic fermented milk
production. Probiotic beverage was produced using yogurt starter culture with
probiotic strains. Two indigenous types of honey produced in Bosnia and
Herzegovina were used, meadow and mountain honey. The raw materials used in
the production of honey-flavoured probiotic fermented milk were analyzed.
Chemical, physical (dry matter, fat, protein and acids content, pH, viscosity, water
activity) and sensory properties of produced beverages were done. Chemical
composition of honey-flavoured probiotic fermented milk was (%): dry matter
16.23-18.38; fat 0.90-2.80; protein 2.61-2.77 and acidity 0.750-0.789. pH and
water activity ranged from 4.37 and 0.941 to 4.60 and 0.945 resp. Viscosity of
samples was between 147 and 370 mPas. A good quality of honey-flavoured
probiotic fermented milk was obtained, which was sensory highly rated. The best
rated was the one with 2.80% of milk fat and addition of meadow honey.",
publisher = "Institute for animal husbandry, Belgrade, Serbia",
journal = "14th International Symposium Modern Trends in Livestock Production",
title = "PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6727"
}

Milišić, A., Sarić, Z., Biber, L., Oras, A., Begić, M., Dizdarević, T., Barać, M.,& Sakić-Dizdarević, S.. (2023). PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY. in 14th International Symposium Modern Trends in Livestock Production
Institute for animal husbandry, Belgrade, Serbia..
https://hdl.handle.net/21.15107/rcub_agrospace_6727

Milišić A, Sarić Z, Biber L, Oras A, Begić M, Dizdarević T, Barać M, Sakić-Dizdarević S. PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY. in 14th International Symposium Modern Trends in Livestock Production. 2023;.
https://hdl.handle.net/21.15107/rcub_agrospace_6727 .

Milišić, Amila, Sarić, Zlatan, Biber, Lejla, Oras, Amila, Begić, Munevera, Dizdarević, Tarik, Barać, Miroljub, Sakić-Dizdarević, Svjetlana, "PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY" in 14th International Symposium Modern Trends in Livestock Production (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6727 .

TY  - GEN
AU  - Vuković, Sandra
AU  - Moravčević, Đorđe
AU  - Vujošević, Ana
AU  - Kilibarda, Sofija
AU  - Milinčić, Danijel
AU  - Biber, Lejla
AU  - Kostić, Aleksandar Ž.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6908
AB  - Nutmeg is the spice from evergreen-tree Myristica fragrans from family Myristicaceae, obtained 
by peeling seeds from cover (mace). Nutmeg is sold as whole seed or ground spice, and is also a 
raw material for several commercial products: essential oil and nutmeg butter. The modern 
lifestyle in many ways contributes to the generation of free radicals and other reactive oxygen 
species (ROS), which leads to the appearance of oxidative stress in the human body. Since 
oxidative stress is found in the pathophysiology of many current diseases, (cardiovascular, 
diabetes, cancer, atherosclerosis) supplementation of products rich in antioxidants is resorted to. 
Plants, including spices, are recognized as an excellent source of natural antioxidants. Many 
studies have reported a wide range of pharmacological properties of nutmeg spice, including 
antioxidant, hepatoprotective, anti-inflamatory, antifungal, antibacterial. The antioxidant activity 
of nutmeg is attributed to the rich content of total phenolics, especially caffic acid and catechin. In 
this research, local purchased ground nutmeg spice was used to prepare extracts in 80% acetone 
and warm water (50 ºC), using ultrasound assisted extraction and without ultrasound assisted 
extraction technique. The aim of study was to determine antioxidant activity of nutmeg spice by 
using spectrophotomtric assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH⦁
) radical scavenging, 
cupric reducing antioxidant capacity (CUPRAC), ferric reducing power (FRP) and in vitro 
phosphomolybdenum assay. The highest antioxidant capacity was observed in acetone extract 
obtained by UAE, in DPPH⦁ assay (57.49 ± 5.01 % Inh). The lowest antioxidant capacity was 
measured in water extracts, in FRAP assay, and obtained results was same for both extraction 
techniques (0.20 ± 0.00 mg/g ascorbic acid equivalents (AAE)). In general, acetone extracts 
exhibited a stronger antioxidant activity compared to water extracts, regardless of the applied 
extraction technique.
T2  - 32nd Scientific-Expert Conference of Agriculture and Food Industry- Book of Abstracts
T1  - NUTMEG SPICE – SOURCE OF NATURAL ANTIOXIDANTS
EP  - 43
SP  - 43
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6908
ER  - 

@misc{
author = "Vuković, Sandra and Moravčević, Đorđe and Vujošević, Ana and Kilibarda, Sofija and Milinčić, Danijel and Biber, Lejla and Kostić, Aleksandar Ž.",
year = "2022",
abstract = "Nutmeg is the spice from evergreen-tree Myristica fragrans from family Myristicaceae, obtained 
by peeling seeds from cover (mace). Nutmeg is sold as whole seed or ground spice, and is also a 
raw material for several commercial products: essential oil and nutmeg butter. The modern 
lifestyle in many ways contributes to the generation of free radicals and other reactive oxygen 
species (ROS), which leads to the appearance of oxidative stress in the human body. Since 
oxidative stress is found in the pathophysiology of many current diseases, (cardiovascular, 
diabetes, cancer, atherosclerosis) supplementation of products rich in antioxidants is resorted to. 
Plants, including spices, are recognized as an excellent source of natural antioxidants. Many 
studies have reported a wide range of pharmacological properties of nutmeg spice, including 
antioxidant, hepatoprotective, anti-inflamatory, antifungal, antibacterial. The antioxidant activity 
of nutmeg is attributed to the rich content of total phenolics, especially caffic acid and catechin. In 
this research, local purchased ground nutmeg spice was used to prepare extracts in 80% acetone 
and warm water (50 ºC), using ultrasound assisted extraction and without ultrasound assisted 
extraction technique. The aim of study was to determine antioxidant activity of nutmeg spice by 
using spectrophotomtric assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH⦁
) radical scavenging, 
cupric reducing antioxidant capacity (CUPRAC), ferric reducing power (FRP) and in vitro 
phosphomolybdenum assay. The highest antioxidant capacity was observed in acetone extract 
obtained by UAE, in DPPH⦁ assay (57.49 ± 5.01 % Inh). The lowest antioxidant capacity was 
measured in water extracts, in FRAP assay, and obtained results was same for both extraction 
techniques (0.20 ± 0.00 mg/g ascorbic acid equivalents (AAE)). In general, acetone extracts 
exhibited a stronger antioxidant activity compared to water extracts, regardless of the applied 
extraction technique.",
journal = "32nd Scientific-Expert Conference of Agriculture and Food Industry- Book of Abstracts",
title = "NUTMEG SPICE – SOURCE OF NATURAL ANTIOXIDANTS",
pages = "43-43",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6908"
}

Vuković, S., Moravčević, Đ., Vujošević, A., Kilibarda, S., Milinčić, D., Biber, L.,& Kostić, A. Ž.. (2022). NUTMEG SPICE – SOURCE OF NATURAL ANTIOXIDANTS. in 32nd Scientific-Expert Conference of Agriculture and Food Industry- Book of Abstracts, 43-43.
https://hdl.handle.net/21.15107/rcub_agrospace_6908

Vuković S, Moravčević Đ, Vujošević A, Kilibarda S, Milinčić D, Biber L, Kostić AŽ. NUTMEG SPICE – SOURCE OF NATURAL ANTIOXIDANTS. in 32nd Scientific-Expert Conference of Agriculture and Food Industry- Book of Abstracts. 2022;:43-43.
https://hdl.handle.net/21.15107/rcub_agrospace_6908 .

Vuković, Sandra, Moravčević, Đorđe, Vujošević, Ana, Kilibarda, Sofija, Milinčić, Danijel, Biber, Lejla, Kostić, Aleksandar Ž., "NUTMEG SPICE – SOURCE OF NATURAL ANTIOXIDANTS" in 32nd Scientific-Expert Conference of Agriculture and Food Industry- Book of Abstracts (2022):43-43,
https://hdl.handle.net/21.15107/rcub_agrospace_6908 .