TY  - JOUR
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Vančetović, Jelena
AU  - Simuruna, Olivera
AU  - Filipcev, Bojana
AU  - Skrobot, Dubravka
PY  - 2018
UR  - http://rik.mrizp.rs/handle/123456789/733
AB  - In this study, the effect of anthocyanin-rich popping maize flour on phenolic profile. antioxidant capacity and color of bread were investigated. Texture and sensory' properties of maize mix-breads were evaluated also. Replacing 30% of wheat flour with blue- and dark-red-seeded maize flours increased the content of total phenolic compounds, ferulic and p-coumaric acids of mix-breads compared to the control bread. In addition, anthocyanins from maize flours improved functional profile of breads. Despite thermal degradation, the content of anthocyanins in crumb of blue and dark-red maize mix-breads was high and amounted to 142.3 mg CGE/kg and 84.4 mg CGE/kg, respectively. In his acylated and non-acylated forms, cyanidin 3-glucoside was the most prevalent anthocyanins in maize mix-breads. However, given to the synergistic and antagonistic interaction that arises from the coexistence of numerous antioxidant compounds in food, anthocyanin-rich maize flour had no effect on the increase in the bread antioxidant capacity. Anthocyanin-rich maize flour changed the bread crumb color to a red range. Although maize mix-breads had worse textural properties compared to the wheat bread, their sensory quality was improved.
PB  - De Gruyter Poland Sp Zoo, Warsaw
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties
VL  - 68
IS  - 4
SP  - 299
EP  - 308
DO  - 10.2478/pjfns-2018-0002
ER  - 

@article{
author = "Simić, Marijana and Žilić, Slađana and Vančetović, Jelena and Simuruna, Olivera and Filipcev, Bojana and Skrobot, Dubravka",
year = "2018",
abstract = "In this study, the effect of anthocyanin-rich popping maize flour on phenolic profile. antioxidant capacity and color of bread were investigated. Texture and sensory' properties of maize mix-breads were evaluated also. Replacing 30% of wheat flour with blue- and dark-red-seeded maize flours increased the content of total phenolic compounds, ferulic and p-coumaric acids of mix-breads compared to the control bread. In addition, anthocyanins from maize flours improved functional profile of breads. Despite thermal degradation, the content of anthocyanins in crumb of blue and dark-red maize mix-breads was high and amounted to 142.3 mg CGE/kg and 84.4 mg CGE/kg, respectively. In his acylated and non-acylated forms, cyanidin 3-glucoside was the most prevalent anthocyanins in maize mix-breads. However, given to the synergistic and antagonistic interaction that arises from the coexistence of numerous antioxidant compounds in food, anthocyanin-rich maize flour had no effect on the increase in the bread antioxidant capacity. Anthocyanin-rich maize flour changed the bread crumb color to a red range. Although maize mix-breads had worse textural properties compared to the wheat bread, their sensory quality was improved.",
publisher = "De Gruyter Poland Sp Zoo, Warsaw",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties",
volume = "68",
number = "4",
pages = "299-308",
doi = "10.2478/pjfns-2018-0002"
}

Simić, M., Žilić, S., Vančetović, J., Simuruna, O., Filipcev, B.,& Skrobot, D.. (2018). Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties. in Polish Journal of Food and Nutrition Sciences
De Gruyter Poland Sp Zoo, Warsaw., 68(4), 299-308.
https://doi.org/10.2478/pjfns-2018-0002

Simić M, Žilić S, Vančetović J, Simuruna O, Filipcev B, Skrobot D. Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties. in Polish Journal of Food and Nutrition Sciences. 2018;68(4):299-308.
doi:10.2478/pjfns-2018-0002 .

Simić, Marijana, Žilić, Slađana, Vančetović, Jelena, Simuruna, Olivera, Filipcev, Bojana, Skrobot, Dubravka, "Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties" in Polish Journal of Food and Nutrition Sciences, 68, no. 4 (2018):299-308,
https://doi.org/10.2478/pjfns-2018-0002 . .

TY  - JOUR
AU  - Škrbić, Biljana
AU  - Milovac, Snezana
AU  - Dodig, Dejan
AU  - Filipcev, Bojana
PY  - 2009
UR  - http://rik.mrizp.rs/handle/123456789/271
AB  - Barley is a desirable food ingredient, with health benefits provided by a p-glucan fibre fraction. A hull-less barley flour and flakes were incorporated into white and wholegrain wheat bread in quantities usually applied in practice. The breads were evaluated for nutritional composition and sensory properties and compared to standard products as controls. The supplemented breads were high in fibre, zinc and selenium content. It was estimated that a 300-gram daily portion of such breads could meet up to 40% of dietary recommended intakes for selenium and 70-75% of recommended daily values for beta-glucan. Regarding sensory quality, the only significant differences (p  lt  0.05) were higher taste and lower volume in the white supplemented breads and lower crumb elasticity in the white bread made with barley flour. Hull-less barley can substantially contribute to an adequate intake of selenium and beta-glucan. In addition, supplemented breads were not found to pose a significant risk, with regard to excessive intakes of heavy elements (Pb, Cd, As).
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties
VL  - 115
IS  - 3
SP  - 982
EP  - 988
DO  - 10.1016/j.foodchem.2009.01.028
ER  - 

@article{
author = "Škrbić, Biljana and Milovac, Snezana and Dodig, Dejan and Filipcev, Bojana",
year = "2009",
abstract = "Barley is a desirable food ingredient, with health benefits provided by a p-glucan fibre fraction. A hull-less barley flour and flakes were incorporated into white and wholegrain wheat bread in quantities usually applied in practice. The breads were evaluated for nutritional composition and sensory properties and compared to standard products as controls. The supplemented breads were high in fibre, zinc and selenium content. It was estimated that a 300-gram daily portion of such breads could meet up to 40% of dietary recommended intakes for selenium and 70-75% of recommended daily values for beta-glucan. Regarding sensory quality, the only significant differences (p  lt  0.05) were higher taste and lower volume in the white supplemented breads and lower crumb elasticity in the white bread made with barley flour. Hull-less barley can substantially contribute to an adequate intake of selenium and beta-glucan. In addition, supplemented breads were not found to pose a significant risk, with regard to excessive intakes of heavy elements (Pb, Cd, As).",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties",
volume = "115",
number = "3",
pages = "982-988",
doi = "10.1016/j.foodchem.2009.01.028"
}

Škrbić, B., Milovac, S., Dodig, D.,& Filipcev, B.. (2009). Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties. in Food Chemistry
Elsevier Sci Ltd, Oxford., 115(3), 982-988.
https://doi.org/10.1016/j.foodchem.2009.01.028

Škrbić B, Milovac S, Dodig D, Filipcev B. Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties. in Food Chemistry. 2009;115(3):982-988.
doi:10.1016/j.foodchem.2009.01.028 .

Škrbić, Biljana, Milovac, Snezana, Dodig, Dejan, Filipcev, Bojana, "Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties" in Food Chemistry, 115, no. 3 (2009):982-988,
https://doi.org/10.1016/j.foodchem.2009.01.028 . .