TY  - JOUR
AU  - Sobot, Kosana
AU  - Laličić-Petronijević, Jovanka
AU  - Filipović, Vladimir
AU  - Nicetin, Milica
AU  - Filipović, Jelena
AU  - Popović, Ljiljana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5119
AB  - Wild garlic generally improves strengths and regenerates the body and also helps in the treatment of various diseases. In this study the contribution of wild garlic osmotic dehydration process in sugar beet molasses on biscuits' quality parameters is investigated. Presented results showed that addition of osmotically dehydrated wild garlic in molasses impoved textural characteristics of biscuits by lowering hardness and increasing fracturability and also changed colour characteristics of biscuits. Chemical composition of biscuits with added osmotically dehydrated wild garlic was improved in comparison to the biscuits with added fresh wild garlic, where proteins, total sugars, celulose and ash compositions were increased in amounts of 1.86, 3.2, 15.8 and 5.76 % respectively. Addition of osmodehydrated wild garlic had provided higher Zn, Cu and Fe biscuits' content in comparison to the addition of fresh wild garlic, in amounts of 2.75, 15.33 and 15.84 % respectively. Developed mathematical models of biscuits quality parameters were statistically significant, while predicted and observed responses corresponded very well. In effort of obtaining new types of products, new application of known ingredients was proposed, allowing incorporation of sugar beet molasses' rich nutrient content in wheat products formulation.
PB  - Budapest Univ Technology Economics, Budapest
T2  - Periodica Polytechnica-Chemical Engineering
T1  - Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters
EP  - 507
IS  - 3
SP  - 499
VL  - 63
DO  - 10.3311/PPch.13268
ER  - 

@article{
author = "Sobot, Kosana and Laličić-Petronijević, Jovanka and Filipović, Vladimir and Nicetin, Milica and Filipović, Jelena and Popović, Ljiljana",
year = "2019",
abstract = "Wild garlic generally improves strengths and regenerates the body and also helps in the treatment of various diseases. In this study the contribution of wild garlic osmotic dehydration process in sugar beet molasses on biscuits' quality parameters is investigated. Presented results showed that addition of osmotically dehydrated wild garlic in molasses impoved textural characteristics of biscuits by lowering hardness and increasing fracturability and also changed colour characteristics of biscuits. Chemical composition of biscuits with added osmotically dehydrated wild garlic was improved in comparison to the biscuits with added fresh wild garlic, where proteins, total sugars, celulose and ash compositions were increased in amounts of 1.86, 3.2, 15.8 and 5.76 % respectively. Addition of osmodehydrated wild garlic had provided higher Zn, Cu and Fe biscuits' content in comparison to the addition of fresh wild garlic, in amounts of 2.75, 15.33 and 15.84 % respectively. Developed mathematical models of biscuits quality parameters were statistically significant, while predicted and observed responses corresponded very well. In effort of obtaining new types of products, new application of known ingredients was proposed, allowing incorporation of sugar beet molasses' rich nutrient content in wheat products formulation.",
publisher = "Budapest Univ Technology Economics, Budapest",
journal = "Periodica Polytechnica-Chemical Engineering",
title = "Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters",
pages = "507-499",
number = "3",
volume = "63",
doi = "10.3311/PPch.13268"
}

Sobot, K., Laličić-Petronijević, J., Filipović, V., Nicetin, M., Filipović, J.,& Popović, L.. (2019). Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters. in Periodica Polytechnica-Chemical Engineering
Budapest Univ Technology Economics, Budapest., 63(3), 499-507.
https://doi.org/10.3311/PPch.13268

Sobot K, Laličić-Petronijević J, Filipović V, Nicetin M, Filipović J, Popović L. Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters. in Periodica Polytechnica-Chemical Engineering. 2019;63(3):499-507.
doi:10.3311/PPch.13268 .

Sobot, Kosana, Laličić-Petronijević, Jovanka, Filipović, Vladimir, Nicetin, Milica, Filipović, Jelena, Popović, Ljiljana, "Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters" in Periodica Polytechnica-Chemical Engineering, 63, no. 3 (2019):499-507,
https://doi.org/10.3311/PPch.13268 . .

TY  - CONF
AU  - Filipović, J
AU  - Filipović, Nenad
AU  - Kosutić, M
AU  - Psodorov, Dj
AU  - Njezić, Z
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5559
AB  - Spelt wheat is suitable organic raw material for pasta production with modified nutritional characteristics. This paper investigates the rheological quality of wholemeal spelt as raw material for the production of pasta as well as eggs influence on technological quality and texture of pasta. Data point at good indicators of technological quality and textural characteristics of spelt pasta with eggs. Additions of eggs improve the technological quality of pasta. Pasta obtained from wholemeal spelt flour may contribute to variety organic safe products at the market.
AB  - U proizvodnji organske hrane spelta pšenice je pogodna sirovina za proizvodnju testenine sa izmenjenim nutritivnim karakteristikam. U ovom radu je ispitan reološki kvalitet integralnog brašna od spelte kao sirovine za proizvodnju testenine i uticaj jaja na tehnološki kvalitet i teksturu testenine. Rezultati ispitivanja pokazuju da se može proizvesti testenina od spelte dobrog kvaliteta i teksture pri čemu dodatk jaja utiče na poboljšanje tehnološkog kvaliteta testene. Testenina dobijena od integrlanog brašna spelte može predstavljati nov organski bezbedan proizvod na našem tržištu.
C3  - 19. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 07.- 08. 03. 2014.
T1  - Spelta Pasta
T1  - Testenina od spelte
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5559
ER  - 

@conference{
author = "Filipović, J and Filipović, Nenad and Kosutić, M and Psodorov, Dj and Njezić, Z",
year = "2014",
abstract = "Spelt wheat is suitable organic raw material for pasta production with modified nutritional characteristics. This paper investigates the rheological quality of wholemeal spelt as raw material for the production of pasta as well as eggs influence on technological quality and texture of pasta. Data point at good indicators of technological quality and textural characteristics of spelt pasta with eggs. Additions of eggs improve the technological quality of pasta. Pasta obtained from wholemeal spelt flour may contribute to variety organic safe products at the market., U proizvodnji organske hrane spelta pšenice je pogodna sirovina za proizvodnju testenine sa izmenjenim nutritivnim karakteristikam. U ovom radu je ispitan reološki kvalitet integralnog brašna od spelte kao sirovine za proizvodnju testenine i uticaj jaja na tehnološki kvalitet i teksturu testenine. Rezultati ispitivanja pokazuju da se može proizvesti testenina od spelte dobrog kvaliteta i teksture pri čemu dodatk jaja utiče na poboljšanje tehnološkog kvaliteta testene. Testenina dobijena od integrlanog brašna spelte može predstavljati nov organski bezbedan proizvod na našem tržištu.",
journal = "19. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 07.- 08. 03. 2014.",
title = "Spelta Pasta, Testenina od spelte",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5559"
}

Filipović, J., Filipović, N., Kosutić, M., Psodorov, D.,& Njezić, Z.. (2014). Spelta Pasta. in 19. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 07.- 08. 03. 2014..
https://hdl.handle.net/21.15107/rcub_agrospace_5559

Filipović J, Filipović N, Kosutić M, Psodorov D, Njezić Z. Spelta Pasta. in 19. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 07.- 08. 03. 2014.. 2014;.
https://hdl.handle.net/21.15107/rcub_agrospace_5559 .

Filipović, J, Filipović, Nenad, Kosutić, M, Psodorov, Dj, Njezić, Z, "Spelta Pasta" in 19. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 07.- 08. 03. 2014. (2014),
https://hdl.handle.net/21.15107/rcub_agrospace_5559 .

TY  - JOUR
AU  - Simurina, Olivera D.
AU  - Popov, Stevan D.
AU  - Filipcev, Bojana V.
AU  - Dodić, Jelena M.
AU  - Bodroza-Solarov, Marija I.
AU  - Demin, Mirjana
AU  - Njezić, Zvonko B.
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3436
AB  - Over the past decade, extreme variations in climatic conditions have been observed, which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, i.e. flour. The application of improvers can optimise the quality of substandard wheat flour. This paper focuses on systematic analysis of individual and interaction effects of ascorbic acid and trans-glutaminase as dough strengthening improvers. The effects were investigated using response surface methodology. Transglutaminase had much higher linear effect on the rheological and fermentative properties of dough from sub-standard flour than L-ascorbic acid. Both transglutaminase and L-ascorbic acid additions had a significant linear effect on the increase of bread specific volume. Effects of transglutaminase and ascorbic acid are dependent on the applied concentrations and it is necessary to determine the optimal concentration in order to achieve the maximum quality of the dough and bread. Optimal levels of tested improvers were determined using appropriate statistical techniques, which applied the desirability function. It was found that the combination of 30 mg/kg of transglutaminase and 75.8 mg/kg of L-ascorbic acid achieved positive synergistic effects on rheological and fermentative wheat dough properties, as well on textural properties and specific volume of bread made from substandard quality flour.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology
EP  - 480
IS  - 4
SP  - 471
VL  - 20
DO  - 10.2298/CICEQ121127029S
ER  - 

@article{
author = "Simurina, Olivera D. and Popov, Stevan D. and Filipcev, Bojana V. and Dodić, Jelena M. and Bodroza-Solarov, Marija I. and Demin, Mirjana and Njezić, Zvonko B.",
year = "2014",
abstract = "Over the past decade, extreme variations in climatic conditions have been observed, which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, i.e. flour. The application of improvers can optimise the quality of substandard wheat flour. This paper focuses on systematic analysis of individual and interaction effects of ascorbic acid and trans-glutaminase as dough strengthening improvers. The effects were investigated using response surface methodology. Transglutaminase had much higher linear effect on the rheological and fermentative properties of dough from sub-standard flour than L-ascorbic acid. Both transglutaminase and L-ascorbic acid additions had a significant linear effect on the increase of bread specific volume. Effects of transglutaminase and ascorbic acid are dependent on the applied concentrations and it is necessary to determine the optimal concentration in order to achieve the maximum quality of the dough and bread. Optimal levels of tested improvers were determined using appropriate statistical techniques, which applied the desirability function. It was found that the combination of 30 mg/kg of transglutaminase and 75.8 mg/kg of L-ascorbic acid achieved positive synergistic effects on rheological and fermentative wheat dough properties, as well on textural properties and specific volume of bread made from substandard quality flour.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology",
pages = "480-471",
number = "4",
volume = "20",
doi = "10.2298/CICEQ121127029S"
}

Simurina, O. D., Popov, S. D., Filipcev, B. V., Dodić, J. M., Bodroza-Solarov, M. I., Demin, M.,& Njezić, Z. B.. (2014). Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 20(4), 471-480.
https://doi.org/10.2298/CICEQ121127029S

Simurina OD, Popov SD, Filipcev BV, Dodić JM, Bodroza-Solarov MI, Demin M, Njezić ZB. Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2014;20(4):471-480.
doi:10.2298/CICEQ121127029S .

Simurina, Olivera D., Popov, Stevan D., Filipcev, Bojana V., Dodić, Jelena M., Bodroza-Solarov, Marija I., Demin, Mirjana, Njezić, Zvonko B., "Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 20, no. 4 (2014):471-480,
https://doi.org/10.2298/CICEQ121127029S . .