Simić, Marijana

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orcid::0000-0002-6719-7982
  • Simić, Marijana (52)
  • Janković, Marijana (9)
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Genetčкa varijabilnost profila dijetalnih vlaкana i njihov uticaj na tehnološкi кvalitet brašna durum pšenice

Simić, Marijana; Nikolić, Valentina; Kandić, Vesna; Sarić, Beka; Milovanović, Danka

(Beograd : Društvo genetičara Srbije, 2023)

TY  - CONF
AU  - Simić, Marijana
AU  - Nikolić, Valentina
AU  - Kandić, Vesna
AU  - Sarić, Beka
AU  - Milovanović, Danka
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1365
AB  - Durum pšenica (Triticum durum Desf.) se koristi kao sirovina za testenine,
kvasni i beskvasni hleb, kus-kus, i druge proizvode. Tehnološke i nutritivne osobine
durum brašna umnogome zavise od sadržaja dijetalnih vlakana, što je osobina
koja zavisi od genotipa i uticaja sredine. U cilju utvrđivanja efekata genetičke varijabilnosti
sadržaja dijetalnih vlakana korišćeno je dvanaest genotipova durum
pšenice gajenih u dve vegetacione sezone. Pored toga, ispitivani su i efekti profila
dijetalnih vlakana durum pšenice na reološka svojstva testa. Sadržaj NDF je varirao
od 12,68 do 74,06% i od 10,16 do 67,14% u 2020. i 2021. godini, respektivno.
Genotip VII-3 sa najvećim udelom nerastvorljivih vlakana, odnosno sadržajem
NDF (74,06%), takođe je imao veoma visok procenat hemiceluloze (β-glukana i
arabinoksilana) (62,49%). Najveći sadržaj ADF (9,98%) i ADL (7,47%) detektovan
je kod genotipa VII-I, dok je genotip Agaton imao 69,4% i 92,0% manji sadržaj
ADF i ADL, respektivno. Celuloza i hemiceluloza, kao glavni neskrobni polisaharidi
prisutni u durum pšenici, kretali su se od 6,82% do 62,80% i od 8,74% do
60,46%, respektivno. Efekti dijetalnih vlakana na viskozna svojstva integralnog
brašna durum pšenice su ispitivani korišćenjem Brabender viskografa. Maksimalni,
konačni i naknadni viskozitet su se značajno razlikovali (p<0,05) u okviru
ispitivanih uzoraka integralnog brašna durum pšenice. Rezultati su pokazali smanjenje
maksimalnog viskoziteta i konačnog viskoziteta integralnog durum brašna
sa povećanjem sadržaja dijetalnih vlakana.
AB  - Durum wheat (Triticum durum Desf.) is the preferred raw material for pasta,
leavened and unleavened breads, couscous, ect. The technological and nutritional
properties of durum wheat flour depend mainly on the dietary fibre content, which
is a genotype- and environment-dependent trait. In order to determine the effects
of the genetic variability of dietary fibre content, twelve durum wheat genotypes
cultivated in two growing seasons were used. In addition, the effects of durum wheat
dietary fibre profiles on the rheological properties of dough were also investigated.
The content of NDF varied from 12.68 to 74.06% and from 10.16 to 67.14% in the
years 2020 and 2021, respectively. Genotype VII-3 with the highest insoluble fibre
share, i.e. NDF content (74.06%), also had a very high percentageofhemicellulose
(β-glucansandarabinoxylans) (62.49%). The highest content of ADF (9.98%) and
ADL (7.47%) were detected in genotype VII-I, while the Agaton genotype was
found to have 69.4% and 92.0% lower content of ADF and ALD, respectively.
Cellulose and hemicellulose, which are principal non-starch polysaccharides
present in durum wheat ranged from 6.82% to 62.80% and from 8.74% to 60.46%,
respectively. Effectsof the dietary fibers on the pasting properties of wholegrain
durumflourwereinvestigatedusing a Brabenderviscograph.Peakviscosity (PK),
finalviscosity (FV) andsetback viscosity (SB) were significantly different (p<0.05)
among wholegrain durum flours. Results showed a reduction in peak viscosity and
final viscosity of the wholegrain durum flours with increasing dietary fiber content.
PB  - Beograd : Društvo genetičara Srbije
C3  - 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023, Zbornik apstrakata
T1  - Genetčкa varijabilnost profila dijetalnih vlaкana i njihov uticaj na tehnološкi кvalitet brašna durum pšenice
T1  - Genetic variability of dietary fibres profile and their effect on technological quality of durum wheat flour
SP  - 141
EP  - 142
UR  - https://hdl.handle.net/21.15107/rcub_rik_1365
ER  - 
@conference{
author = "Simić, Marijana and Nikolić, Valentina and Kandić, Vesna and Sarić, Beka and Milovanović, Danka",
year = "2023",
abstract = "Durum pšenica (Triticum durum Desf.) se koristi kao sirovina za testenine,
kvasni i beskvasni hleb, kus-kus, i druge proizvode. Tehnološke i nutritivne osobine
durum brašna umnogome zavise od sadržaja dijetalnih vlakana, što je osobina
koja zavisi od genotipa i uticaja sredine. U cilju utvrđivanja efekata genetičke varijabilnosti
sadržaja dijetalnih vlakana korišćeno je dvanaest genotipova durum
pšenice gajenih u dve vegetacione sezone. Pored toga, ispitivani su i efekti profila
dijetalnih vlakana durum pšenice na reološka svojstva testa. Sadržaj NDF je varirao
od 12,68 do 74,06% i od 10,16 do 67,14% u 2020. i 2021. godini, respektivno.
Genotip VII-3 sa najvećim udelom nerastvorljivih vlakana, odnosno sadržajem
NDF (74,06%), takođe je imao veoma visok procenat hemiceluloze (β-glukana i
arabinoksilana) (62,49%). Najveći sadržaj ADF (9,98%) i ADL (7,47%) detektovan
je kod genotipa VII-I, dok je genotip Agaton imao 69,4% i 92,0% manji sadržaj
ADF i ADL, respektivno. Celuloza i hemiceluloza, kao glavni neskrobni polisaharidi
prisutni u durum pšenici, kretali su se od 6,82% do 62,80% i od 8,74% do
60,46%, respektivno. Efekti dijetalnih vlakana na viskozna svojstva integralnog
brašna durum pšenice su ispitivani korišćenjem Brabender viskografa. Maksimalni,
konačni i naknadni viskozitet su se značajno razlikovali (p<0,05) u okviru
ispitivanih uzoraka integralnog brašna durum pšenice. Rezultati su pokazali smanjenje
maksimalnog viskoziteta i konačnog viskoziteta integralnog durum brašna
sa povećanjem sadržaja dijetalnih vlakana., Durum wheat (Triticum durum Desf.) is the preferred raw material for pasta,
leavened and unleavened breads, couscous, ect. The technological and nutritional
properties of durum wheat flour depend mainly on the dietary fibre content, which
is a genotype- and environment-dependent trait. In order to determine the effects
of the genetic variability of dietary fibre content, twelve durum wheat genotypes
cultivated in two growing seasons were used. In addition, the effects of durum wheat
dietary fibre profiles on the rheological properties of dough were also investigated.
The content of NDF varied from 12.68 to 74.06% and from 10.16 to 67.14% in the
years 2020 and 2021, respectively. Genotype VII-3 with the highest insoluble fibre
share, i.e. NDF content (74.06%), also had a very high percentageofhemicellulose
(β-glucansandarabinoxylans) (62.49%). The highest content of ADF (9.98%) and
ADL (7.47%) were detected in genotype VII-I, while the Agaton genotype was
found to have 69.4% and 92.0% lower content of ADF and ALD, respectively.
Cellulose and hemicellulose, which are principal non-starch polysaccharides
present in durum wheat ranged from 6.82% to 62.80% and from 8.74% to 60.46%,
respectively. Effectsof the dietary fibers on the pasting properties of wholegrain
durumflourwereinvestigatedusing a Brabenderviscograph.Peakviscosity (PK),
finalviscosity (FV) andsetback viscosity (SB) were significantly different (p<0.05)
among wholegrain durum flours. Results showed a reduction in peak viscosity and
final viscosity of the wholegrain durum flours with increasing dietary fiber content.",
publisher = "Beograd : Društvo genetičara Srbije",
journal = "10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023, Zbornik apstrakata",
title = "Genetčкa varijabilnost profila dijetalnih vlaкana i njihov uticaj na tehnološкi кvalitet brašna durum pšenice, Genetic variability of dietary fibres profile and their effect on technological quality of durum wheat flour",
pages = "141-142",
url = "https://hdl.handle.net/21.15107/rcub_rik_1365"
}
Simić, M., Nikolić, V., Kandić, V., Sarić, B.,& Milovanović, D.. (2023). Genetčкa varijabilnost profila dijetalnih vlaкana i njihov uticaj na tehnološкi кvalitet brašna durum pšenice. in 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023, Zbornik apstrakata
Beograd : Društvo genetičara Srbije., 141-142.
https://hdl.handle.net/21.15107/rcub_rik_1365
Simić M, Nikolić V, Kandić V, Sarić B, Milovanović D. Genetčкa varijabilnost profila dijetalnih vlaкana i njihov uticaj na tehnološкi кvalitet brašna durum pšenice. in 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023, Zbornik apstrakata. 2023;:141-142.
https://hdl.handle.net/21.15107/rcub_rik_1365 .
Simić, Marijana, Nikolić, Valentina, Kandić, Vesna, Sarić, Beka, Milovanović, Danka, "Genetčкa varijabilnost profila dijetalnih vlaкana i njihov uticaj na tehnološкi кvalitet brašna durum pšenice" in 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023, Zbornik apstrakata (2023):141-142,
https://hdl.handle.net/21.15107/rcub_rik_1365 .

Kvalitet zrna i mogućnosti primene deset novorazvijenih ZP hibrida kukuruza

Nikolić, Valentina; Simić, Marijana; Žilić, Slađana; Milovanović, Danka; Filipović, Milomir; Vančetović, Jelena; Srdić, Jelena

(Beograd : Društvo genetičara Srbije, 2023)

TY  - CONF
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Milovanović, Danka
AU  - Filipović, Milomir
AU  - Vančetović, Jelena
AU  - Srdić, Jelena
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1364
AB  - Proces oplemenjivanja hibrida kukuruza (Zea mays L.) decenijama je bio
usmeren ka dobijanju viših prinosa zrna i povećanju tolerancije na faktore životne
sredine i biološke stresore, dok je kvalitet zrna bio od sekundarnog značaja. Rezultati
višegodišnjih istraživanja ukazuju na bojazan od smanjenja kvaliteta zrna
kao direktne posledice oplemenjivanja na veći prinos. Ova studija je imala za cilj
da ispita kvalitet zrna deset nedavno razvijenih ZP hibrida kukuruza kako bi se
utvrdila njihova pogodnost za različite primene. Tri uzastopne godine analizirani
su fizička svojstva i hemijski sastav sedam žutih, dva crvena zubana i jednog hibrida
kokičara različitih grupa zrenja. Rezultati su pokazali određene varijacije koje su
se manifestovale kao statističke razlike u pogledu pojedinih osobina kvaliteta zrna,
a koje se mogu pripisati faktorima sredine, kao što su temperaturne fluktuacije
i godišnji nivoi padavina, kao i genetska stabilnost ispitivanih hibrida kukuruza.
Apsolutna masa zrna, karakteristika značajnaza mokro mlevenjezbog višeg prinosa
skroba i proteina i manjeg prinosa vlakana, kretala se od 136,60 g u kokičaru
ZP 6119k do 400,40 g u žutom zubanu ZP 6364. Udeo tvrdog endosperma, koji
utiče na efikasnost mlevenja zrna, kretao se od 48,23% (ZP 4123) do 75,11% (ZP
6119k). Najviši sadržaj skroba (72,31%) utvrđen je kod hibrida ZP 4123, dok su
proteini,esencijalni makronutrijenti,bili najzastupljeniji u ZP 6119k (12,53%) i ZP
6715 (11,07%). Dobijeni rezultati ukazuju da analizirani hibridi kukuruza mogu
pružiti različite mogućnosti primene u proizvodnji hrane za ljude i životinje, kao
i drugim industrijama.
AB  - The hybrid maize (Zea mays L.) breeding process has, for decades, been focused
on obtaining higher grain yields and increased tolerance towards environmental
and biological stressors, while grain quality was of secondary importance. The results
of long-term research indicate a concern about a decrease in grain quality as a
direct result of breeding for higher yield. This study aimed to investigate the grain
quality of ten recently developed ZP maize hybrids to determine their suitability
for different applications. The physical properties and chemical composition of
seven yellow dents, two red dents, and one popcorn hybrid of different maturity
groups, were analyzed for three consecutive years. The results showed some variation
manifested as statistical differences regarding individual grain quality traits
that may be attributed to environmental factors, such as temperature fluctuations
and yearly precipitation levels, as well as the genetic stability of the studied maize
hybrids. The 1000-kernel weight, a preferred wet-milling characteristic associated
with higher starch and protein yield and lesser fiber contents, ranged from 136.60 g
in popcorn hybrid ZP 6119k to 400.40 g in yellow dent ZP 6364. Hard endosperm
share, which affects the efficacy of grain milling, ranged from 48.23% (ZP 4123) to
75.11% (ZP 6119k). The highest starch content (72.31%) was determined in hybrid
ZP 4123, while ZP 6119k (12.53%) and ZP 6715 (11.07%) were the most abundant
in proteins, among essential macronutrients. The obtained results indicate that the
analyzed maize hybrids may provide various possibilities for application in food,
feed, and other industries.
PB  - Beograd : Društvo genetičara Srbije
C3  - 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023. - Zbornik apstrakata
T1  - Kvalitet zrna i mogućnosti primene deset novorazvijenih ZP hibrida kukuruza
T1  - Grain quality and possibilities for application of ten recently developed ZP maize hybrids
SP  - 101
EP  - 102
UR  - https://hdl.handle.net/21.15107/rcub_rik_1364
ER  - 
@conference{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Milovanović, Danka and Filipović, Milomir and Vančetović, Jelena and Srdić, Jelena",
year = "2023",
abstract = "Proces oplemenjivanja hibrida kukuruza (Zea mays L.) decenijama je bio
usmeren ka dobijanju viših prinosa zrna i povećanju tolerancije na faktore životne
sredine i biološke stresore, dok je kvalitet zrna bio od sekundarnog značaja. Rezultati
višegodišnjih istraživanja ukazuju na bojazan od smanjenja kvaliteta zrna
kao direktne posledice oplemenjivanja na veći prinos. Ova studija je imala za cilj
da ispita kvalitet zrna deset nedavno razvijenih ZP hibrida kukuruza kako bi se
utvrdila njihova pogodnost za različite primene. Tri uzastopne godine analizirani
su fizička svojstva i hemijski sastav sedam žutih, dva crvena zubana i jednog hibrida
kokičara različitih grupa zrenja. Rezultati su pokazali određene varijacije koje su
se manifestovale kao statističke razlike u pogledu pojedinih osobina kvaliteta zrna,
a koje se mogu pripisati faktorima sredine, kao što su temperaturne fluktuacije
i godišnji nivoi padavina, kao i genetska stabilnost ispitivanih hibrida kukuruza.
Apsolutna masa zrna, karakteristika značajnaza mokro mlevenjezbog višeg prinosa
skroba i proteina i manjeg prinosa vlakana, kretala se od 136,60 g u kokičaru
ZP 6119k do 400,40 g u žutom zubanu ZP 6364. Udeo tvrdog endosperma, koji
utiče na efikasnost mlevenja zrna, kretao se od 48,23% (ZP 4123) do 75,11% (ZP
6119k). Najviši sadržaj skroba (72,31%) utvrđen je kod hibrida ZP 4123, dok su
proteini,esencijalni makronutrijenti,bili najzastupljeniji u ZP 6119k (12,53%) i ZP
6715 (11,07%). Dobijeni rezultati ukazuju da analizirani hibridi kukuruza mogu
pružiti različite mogućnosti primene u proizvodnji hrane za ljude i životinje, kao
i drugim industrijama., The hybrid maize (Zea mays L.) breeding process has, for decades, been focused
on obtaining higher grain yields and increased tolerance towards environmental
and biological stressors, while grain quality was of secondary importance. The results
of long-term research indicate a concern about a decrease in grain quality as a
direct result of breeding for higher yield. This study aimed to investigate the grain
quality of ten recently developed ZP maize hybrids to determine their suitability
for different applications. The physical properties and chemical composition of
seven yellow dents, two red dents, and one popcorn hybrid of different maturity
groups, were analyzed for three consecutive years. The results showed some variation
manifested as statistical differences regarding individual grain quality traits
that may be attributed to environmental factors, such as temperature fluctuations
and yearly precipitation levels, as well as the genetic stability of the studied maize
hybrids. The 1000-kernel weight, a preferred wet-milling characteristic associated
with higher starch and protein yield and lesser fiber contents, ranged from 136.60 g
in popcorn hybrid ZP 6119k to 400.40 g in yellow dent ZP 6364. Hard endosperm
share, which affects the efficacy of grain milling, ranged from 48.23% (ZP 4123) to
75.11% (ZP 6119k). The highest starch content (72.31%) was determined in hybrid
ZP 4123, while ZP 6119k (12.53%) and ZP 6715 (11.07%) were the most abundant
in proteins, among essential macronutrients. The obtained results indicate that the
analyzed maize hybrids may provide various possibilities for application in food,
feed, and other industries.",
publisher = "Beograd : Društvo genetičara Srbije",
journal = "10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023. - Zbornik apstrakata",
title = "Kvalitet zrna i mogućnosti primene deset novorazvijenih ZP hibrida kukuruza, Grain quality and possibilities for application of ten recently developed ZP maize hybrids",
pages = "101-102",
url = "https://hdl.handle.net/21.15107/rcub_rik_1364"
}
Nikolić, V., Simić, M., Žilić, S., Milovanović, D., Filipović, M., Vančetović, J.,& Srdić, J.. (2023). Kvalitet zrna i mogućnosti primene deset novorazvijenih ZP hibrida kukuruza. in 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023. - Zbornik apstrakata
Beograd : Društvo genetičara Srbije., 101-102.
https://hdl.handle.net/21.15107/rcub_rik_1364
Nikolić V, Simić M, Žilić S, Milovanović D, Filipović M, Vančetović J, Srdić J. Kvalitet zrna i mogućnosti primene deset novorazvijenih ZP hibrida kukuruza. in 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023. - Zbornik apstrakata. 2023;:101-102.
https://hdl.handle.net/21.15107/rcub_rik_1364 .
Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Milovanović, Danka, Filipović, Milomir, Vančetović, Jelena, Srdić, Jelena, "Kvalitet zrna i mogućnosti primene deset novorazvijenih ZP hibrida kukuruza" in 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023. - Zbornik apstrakata (2023):101-102,
https://hdl.handle.net/21.15107/rcub_rik_1364 .

Jasminka – nova sorta soje Instituta za kukuruz „Zemun Polje“

Perić, Vesna; Srebrić, Mirjana; Srdić, Jelena; Nikolić, Valentina; Simić, Marijana

(Beograd : Društvo genetičara Srbije, 2023)

TY  - CONF
AU  - Perić, Vesna
AU  - Srebrić, Mirjana
AU  - Srdić, Jelena
AU  - Nikolić, Valentina
AU  - Simić, Marijana
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1366
AB  - Oplemenjivački rad na soji u Institutu za kukuruz „Zemun Polje“ za cilj ima
stvaranje sorti standardnog kvaliteta zrna visokog i stabilnog prinosa, tolerantnih
na abiotičke i biotičke faktore spoljašnje sredine, te otpornih prema poleganju i
pucanju mahuna. Kao rezultat ovog procesa, u toku 2023. godine priznata je sorta
soje “Jasminka”. Kao početni materijal za dobijanje varijabilnosti segregirajuće
populacije korišćeni su domaći genotipovi soje, a primenjen je pedigree metod
selekcije. Sorta pripada grupi zrenja I, sa dužinom vegetacije od oko 125 dana,
zavisno od temperaturne sume i obezbeđenosti vlagom u toku vegetacione sezone.
Preporučeno vreme setve je polovina aprila, a optimalna gustina useva 450000
biljaka/ha. U sortnim ogledima Odseka za priznavanje sorti, Uprave za zaštitu bilja
Ministarstva poljoprivrede, šumarstva i vodoprivrede Republike Srbije izvedenim
u toku 2021. i 2022. godine na četiri lokaliteta, ostvarila je prosečan prinos od 2,71
t/ha. S obzirom da su obe godine ispitivanja bile nepovoljne za gajenje soje (suša u
2022.), sorta je ispoljila i dobru toleranciju na deficit vlage. Masa 1000 zrna iznosi
oko 200 g. Sadržaj proteina u zrnu je visok i iznosi 43,3%, dok je sadržaj ulja na
zadovoljavajućem nivou (19,7%). Sorta se odlikuje srednje visokim stablom (90-
110 cm) indeterminantnog tipa porasta, uspravnim habitusom, sivim maljama i
ljubičastim cvetom. Mahuna je svetlo braon boje, a seme je žute semenjače i svetlo
braon hiluma. Sorta se odlikuje dobrom otpornošću na poleganje, te je pogodna
za gajenje u uslovima navodnjavanja.
AB  - Soybean breeding program at the Maize Research Institute Zemun Polje aims
to create varieties of standard grain type, with high and stable yield and good tolerance
to abiotic and biotic factors of the environment, resistant to lodging and
shattering, with special emphasis on short and mid-season varieties. As a result
of this program, a new soybean variety “Jasminka” was released in year 2023.
Domestic, well adapted soybean genotypes were used as parental material for
developing the variability of the segregating population, and the pedigree method
of selection was applied. The variety belongs to maturity group I, with 125 days to
maturity, depending on the sum of active temperatures and water supply during
the season. The recommended sowing time is mid-April, and the optimal crop
density is 450000 plants/ha. In variety trials of the Department for Recognition of
Varieties, Directorate for Plant Protection of the Ministry of Agriculture, Forestry
and Water Management of the Republic of Serbia conducted in 2021 and 2022 at
four locations,” Jasminka” achieved an average yield of 2.71 t/ha. Despite the fact
that both years of testing were unfavourable for soybean production (drought in
2022), the variety showed good tolerance to soil moisture deficit. A 1000-seed
weight is around 200 g. The protein content in the grain is high and amounts to
43.3%, while the oil content is at a satisfactory level (19.7%). A new variety has
medium-high stem (90-110 cm), indeterminate type of growth, erect habit, gray
pubescence and a purple flower. Pods are a light brown, and the seed coat is yellow
with a yellow hilum. The variety has good resistance to shattering and lodging,
and is suitable for growing in irrigation system.
PB  - Beograd : Društvo genetičara Srbije
C3  - 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023. -  Zbornik apstrakata
T1  - Jasminka – nova sorta soje Instituta za kukuruz „Zemun Polje“
T1  - Jasminka – a new soybean variety developed at Maize Research Institute Zemun Polje
SP  - 233
EP  - 234
UR  - https://hdl.handle.net/21.15107/rcub_rik_1366
ER  - 
@conference{
author = "Perić, Vesna and Srebrić, Mirjana and Srdić, Jelena and Nikolić, Valentina and Simić, Marijana",
year = "2023",
abstract = "Oplemenjivački rad na soji u Institutu za kukuruz „Zemun Polje“ za cilj ima
stvaranje sorti standardnog kvaliteta zrna visokog i stabilnog prinosa, tolerantnih
na abiotičke i biotičke faktore spoljašnje sredine, te otpornih prema poleganju i
pucanju mahuna. Kao rezultat ovog procesa, u toku 2023. godine priznata je sorta
soje “Jasminka”. Kao početni materijal za dobijanje varijabilnosti segregirajuće
populacije korišćeni su domaći genotipovi soje, a primenjen je pedigree metod
selekcije. Sorta pripada grupi zrenja I, sa dužinom vegetacije od oko 125 dana,
zavisno od temperaturne sume i obezbeđenosti vlagom u toku vegetacione sezone.
Preporučeno vreme setve je polovina aprila, a optimalna gustina useva 450000
biljaka/ha. U sortnim ogledima Odseka za priznavanje sorti, Uprave za zaštitu bilja
Ministarstva poljoprivrede, šumarstva i vodoprivrede Republike Srbije izvedenim
u toku 2021. i 2022. godine na četiri lokaliteta, ostvarila je prosečan prinos od 2,71
t/ha. S obzirom da su obe godine ispitivanja bile nepovoljne za gajenje soje (suša u
2022.), sorta je ispoljila i dobru toleranciju na deficit vlage. Masa 1000 zrna iznosi
oko 200 g. Sadržaj proteina u zrnu je visok i iznosi 43,3%, dok je sadržaj ulja na
zadovoljavajućem nivou (19,7%). Sorta se odlikuje srednje visokim stablom (90-
110 cm) indeterminantnog tipa porasta, uspravnim habitusom, sivim maljama i
ljubičastim cvetom. Mahuna je svetlo braon boje, a seme je žute semenjače i svetlo
braon hiluma. Sorta se odlikuje dobrom otpornošću na poleganje, te je pogodna
za gajenje u uslovima navodnjavanja., Soybean breeding program at the Maize Research Institute Zemun Polje aims
to create varieties of standard grain type, with high and stable yield and good tolerance
to abiotic and biotic factors of the environment, resistant to lodging and
shattering, with special emphasis on short and mid-season varieties. As a result
of this program, a new soybean variety “Jasminka” was released in year 2023.
Domestic, well adapted soybean genotypes were used as parental material for
developing the variability of the segregating population, and the pedigree method
of selection was applied. The variety belongs to maturity group I, with 125 days to
maturity, depending on the sum of active temperatures and water supply during
the season. The recommended sowing time is mid-April, and the optimal crop
density is 450000 plants/ha. In variety trials of the Department for Recognition of
Varieties, Directorate for Plant Protection of the Ministry of Agriculture, Forestry
and Water Management of the Republic of Serbia conducted in 2021 and 2022 at
four locations,” Jasminka” achieved an average yield of 2.71 t/ha. Despite the fact
that both years of testing were unfavourable for soybean production (drought in
2022), the variety showed good tolerance to soil moisture deficit. A 1000-seed
weight is around 200 g. The protein content in the grain is high and amounts to
43.3%, while the oil content is at a satisfactory level (19.7%). A new variety has
medium-high stem (90-110 cm), indeterminate type of growth, erect habit, gray
pubescence and a purple flower. Pods are a light brown, and the seed coat is yellow
with a yellow hilum. The variety has good resistance to shattering and lodging,
and is suitable for growing in irrigation system.",
publisher = "Beograd : Društvo genetičara Srbije",
journal = "10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023. -  Zbornik apstrakata",
title = "Jasminka – nova sorta soje Instituta za kukuruz „Zemun Polje“, Jasminka – a new soybean variety developed at Maize Research Institute Zemun Polje",
pages = "233-234",
url = "https://hdl.handle.net/21.15107/rcub_rik_1366"
}
Perić, V., Srebrić, M., Srdić, J., Nikolić, V.,& Simić, M.. (2023). Jasminka – nova sorta soje Instituta za kukuruz „Zemun Polje“. in 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023. -  Zbornik apstrakata
Beograd : Društvo genetičara Srbije., 233-234.
https://hdl.handle.net/21.15107/rcub_rik_1366
Perić V, Srebrić M, Srdić J, Nikolić V, Simić M. Jasminka – nova sorta soje Instituta za kukuruz „Zemun Polje“. in 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023. -  Zbornik apstrakata. 2023;:233-234.
https://hdl.handle.net/21.15107/rcub_rik_1366 .
Perić, Vesna, Srebrić, Mirjana, Srdić, Jelena, Nikolić, Valentina, Simić, Marijana, "Jasminka – nova sorta soje Instituta za kukuruz „Zemun Polje“" in 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023. -  Zbornik apstrakata (2023):233-234,
https://hdl.handle.net/21.15107/rcub_rik_1366 .

Potencijal komercijalnih hibrida kukuruza za formiranje akrilamida

Sarić, Beka; Simić, Marijana; Nikolić, Valentina; Milovanović, Danka; Žilić, Slađana

(Beograd : Društvo genetičara Srbije, 2023)

TY  - CONF
AU  - Sarić, Beka
AU  - Simić, Marijana
AU  - Nikolić, Valentina
AU  - Milovanović, Danka
AU  - Žilić, Slađana
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1363
AB  - Kukuruz (Zea mais L.) je jedan od najsvestranijih useva za ishranu ljudi u
brojnim zemljama i može se uzgajati u različitim uslovima životne sredine i ima
raznovrsnu upotrebu kao hrana za ljude. Kukuruz mora biti termički obrađen za
ishranu, što stvara rizik od kontaminacije. Jedan od kontaminenata je akrilamid, koji
je najverovatnije kancerogen za ljude. Cilj ovog rada bio je da se utvrdi potencijal
komercijalnih hibrida za formiranje akrilamida u hrani, odnosno da se analizira
sadržaj prekursora akrilamida – sadržaj slobodnog asparagina i redukujućih šećera.
Ova studija je obuhvatila devetnaest genotipova kukuruza gajenih 2021. i 2022.
godine. Biljni materijal razvijen u MRIZP-u obuhvatao je četrnaest genotipova
standardnog zrna, jedan beli kukuruz, tri kokičara i jedan genotip kukuruza
šećerca. Rezultati su pokazali da nije bilo statistički značajne razlike između dve
godine u pogledu sadržaja slobodnog asparagina, ali se uticaj spoljašnje sredine
odrazio na sadržaj šećera. Sadržaj fruktoze, glukoze, saharoze i maltoze bio je
oko 42%, 21%, 31%, odnosno 33% manji kod genotipova uzgajanih 2022. godine.
Genotipovi su se statistički razlikovali na osnovu detekcije slobodnog asparagina
i sadržaja šećera. Prema sadržaju slobodnog asparagina mogu se razlikovati tri
grupe genotipova. Četiri genotipa su imala sadržaj asparagina od 200-300 μg/kg,
jedanaest genotipova je imalo 300-400 μg/kg, a još četiri genotipa su imala više
od 400 μg/kg. ZP427 je imao najveći potencijal za proizvodnju akrilamida, dok je
ZP504su imao 50% manji sadržaj aparagina.
AB  - Maize (Zea mays L.) is one of the most versatile human food crop in a number
of countries crops and can be grown in diverse environmental conditions and has
diversified uses as human food. Maize must be thermally processed into food,
which creates a risk of contamination. One of the contaminants is acrylamide,
which is probably carcinogenic to humans. The aim of this work was to determine
the potential of commercial hybrids for the formation of acrylamide in food i.e.
to analysis the content of acrylamide precursors - free-asparagine and reducing
sugar content. This study included a nineteen maize genotypes grown during the
seasons of 2021 and 2022. The plant material developed at the MRIZP encompassed
fourteen yellow dent, one white dent, three popping, and one sweet maize
genotype. The results showed that there was no statistically significant difference
between the two years in terms of asparagine content, however the effect of the
environment conditions was reflected in the sugar content. The content of fructose,
glucose, sucrose, and maltose was approximately 42%, 21%, 31%, and 33% lower
in genotypes cultivated in 2022, respectively. The genotypes were statistically different
based on the detection of the free-asparagine and sugar content. According
to the content of free-asparagine, three groups of genotypes can be distinguished.
Four genotypes had an asparagine content of 200-300 μg/kg, eleven genotypes had
300-400 μg/kg, and another four genotypes had more than 400 μg/kg. ZP427 had
the largest potential for acrylamide production, while ZP504su had a 50% lower
aparagine content.
PB  - Beograd : Društvo genetičara Srbije
C3  - 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023, Zbornik apstrakta
T1  - Potencijal komercijalnih hibrida kukuruza za formiranje akrilamida
T1  - Potential of commercial corn hybrids for acrylamide formation
SP  - 59
EP  - 60
UR  - https://hdl.handle.net/21.15107/rcub_rik_1363
ER  - 
@conference{
author = "Sarić, Beka and Simić, Marijana and Nikolić, Valentina and Milovanović, Danka and Žilić, Slađana",
year = "2023",
abstract = "Kukuruz (Zea mais L.) je jedan od najsvestranijih useva za ishranu ljudi u
brojnim zemljama i može se uzgajati u različitim uslovima životne sredine i ima
raznovrsnu upotrebu kao hrana za ljude. Kukuruz mora biti termički obrađen za
ishranu, što stvara rizik od kontaminacije. Jedan od kontaminenata je akrilamid, koji
je najverovatnije kancerogen za ljude. Cilj ovog rada bio je da se utvrdi potencijal
komercijalnih hibrida za formiranje akrilamida u hrani, odnosno da se analizira
sadržaj prekursora akrilamida – sadržaj slobodnog asparagina i redukujućih šećera.
Ova studija je obuhvatila devetnaest genotipova kukuruza gajenih 2021. i 2022.
godine. Biljni materijal razvijen u MRIZP-u obuhvatao je četrnaest genotipova
standardnog zrna, jedan beli kukuruz, tri kokičara i jedan genotip kukuruza
šećerca. Rezultati su pokazali da nije bilo statistički značajne razlike između dve
godine u pogledu sadržaja slobodnog asparagina, ali se uticaj spoljašnje sredine
odrazio na sadržaj šećera. Sadržaj fruktoze, glukoze, saharoze i maltoze bio je
oko 42%, 21%, 31%, odnosno 33% manji kod genotipova uzgajanih 2022. godine.
Genotipovi su se statistički razlikovali na osnovu detekcije slobodnog asparagina
i sadržaja šećera. Prema sadržaju slobodnog asparagina mogu se razlikovati tri
grupe genotipova. Četiri genotipa su imala sadržaj asparagina od 200-300 μg/kg,
jedanaest genotipova je imalo 300-400 μg/kg, a još četiri genotipa su imala više
od 400 μg/kg. ZP427 je imao najveći potencijal za proizvodnju akrilamida, dok je
ZP504su imao 50% manji sadržaj aparagina., Maize (Zea mays L.) is one of the most versatile human food crop in a number
of countries crops and can be grown in diverse environmental conditions and has
diversified uses as human food. Maize must be thermally processed into food,
which creates a risk of contamination. One of the contaminants is acrylamide,
which is probably carcinogenic to humans. The aim of this work was to determine
the potential of commercial hybrids for the formation of acrylamide in food i.e.
to analysis the content of acrylamide precursors - free-asparagine and reducing
sugar content. This study included a nineteen maize genotypes grown during the
seasons of 2021 and 2022. The plant material developed at the MRIZP encompassed
fourteen yellow dent, one white dent, three popping, and one sweet maize
genotype. The results showed that there was no statistically significant difference
between the two years in terms of asparagine content, however the effect of the
environment conditions was reflected in the sugar content. The content of fructose,
glucose, sucrose, and maltose was approximately 42%, 21%, 31%, and 33% lower
in genotypes cultivated in 2022, respectively. The genotypes were statistically different
based on the detection of the free-asparagine and sugar content. According
to the content of free-asparagine, three groups of genotypes can be distinguished.
Four genotypes had an asparagine content of 200-300 μg/kg, eleven genotypes had
300-400 μg/kg, and another four genotypes had more than 400 μg/kg. ZP427 had
the largest potential for acrylamide production, while ZP504su had a 50% lower
aparagine content.",
publisher = "Beograd : Društvo genetičara Srbije",
journal = "10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023, Zbornik apstrakta",
title = "Potencijal komercijalnih hibrida kukuruza za formiranje akrilamida, Potential of commercial corn hybrids for acrylamide formation",
pages = "59-60",
url = "https://hdl.handle.net/21.15107/rcub_rik_1363"
}
Sarić, B., Simić, M., Nikolić, V., Milovanović, D.,& Žilić, S.. (2023). Potencijal komercijalnih hibrida kukuruza za formiranje akrilamida. in 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023, Zbornik apstrakta
Beograd : Društvo genetičara Srbije., 59-60.
https://hdl.handle.net/21.15107/rcub_rik_1363
Sarić B, Simić M, Nikolić V, Milovanović D, Žilić S. Potencijal komercijalnih hibrida kukuruza za formiranje akrilamida. in 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023, Zbornik apstrakta. 2023;:59-60.
https://hdl.handle.net/21.15107/rcub_rik_1363 .
Sarić, Beka, Simić, Marijana, Nikolić, Valentina, Milovanović, Danka, Žilić, Slađana, "Potencijal komercijalnih hibrida kukuruza za formiranje akrilamida" in 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023, Zbornik apstrakta (2023):59-60,
https://hdl.handle.net/21.15107/rcub_rik_1363 .

Karakterizacija kukuruznog skroba kao produkta mokrog mlevenja zrna u cilju njgove upotrebe u prehrambenoj industriji

Milovanović, Danka; Nikolić, Valentina; Simić, Marijana; Sarić, Beka; Žilić, Slađana

(Beograd : Društvo genetičara Srbije, 2023)

TY  - CONF
AU  - Milovanović, Danka
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Sarić, Beka
AU  - Žilić, Slađana
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1362
AB  - Skrob je glavna komponenta zrna kukuruza koja se akumulira u endospermu
i čini oko 70% suve materije. U ovom radu, sa ciljem određivanja mogućnosti
primene u prehrambenoj industiji, vršena je karakterizacija skroba deset odabranih
genotipova (šest genotipova standardnog zrna žute boje, tri voskovca i jedan
genotip standardnog zrna crvene boje). Skrob je izolovan laboratorijskim procesom
mokrog mlevenja, pri čemu je određen prinos skroba i sporednih proizvoda
(gluten, klica, mekinje, procesna voda i voda od močenja), sadržaj proteina, procenat
iskorišćenja skroba, in vitro svarljivost kao i parametri želatinizacije. Stepen
iskorišćenja skroba kretao se od 70,31% (ZP 6073wx) do 90,84% (ZP 299). Skrob
sedam genotipova standardnog zrna imao je očekivan sadržaj amiloze (20-24%),
dok su tri voskovca imala očekivan sadržaj amilopektina (100%). Enzimskom
metodom je utvrđeno da je skrob poreklom od genotipova voskovaca ispoljio viši
stepen svarjivosti u odnosu na skrob genotipova standardnog zrna. Najvišu moć
bubrenja imao je amilopektinski skrob genotipa ZP 6066wx (13,12%), najviši indeks
rastvorljivosti genotip ZP 704wx (20,50%) dok je kod genotipa standardnog
zrna crvene boje najviši bio stepen apsorpcije vode (12,74%). Pokazalo se da postoji
korelacija između parametara želatinizacije i svarljivosti skroba, pri čemusu
viši stepen svarljivosti imali amilopektinski skrobovi u poređenju sa skrobovima
standardnog zrna. Ostvareni rezultati ukazuju na široke mogućnosti primene
kukuruzuznog skroba u prehrambenoj industriji budući da se savremeni trendovi
ne baziraju isključivo na upotrebi skroba kao sastojka hrane već i kao komponente
ekološki prihvatljive, jestive, biorazgradive ambalaže.
AB  - Starch is the main component of maize grains and makes up about 70% of the
dry matter. In this study, with the aim of determining the possibility of application
in the food industry, the characterization of the starch of ten selected genotypes was
carried out (six genotypes of standard yellow grain, three waxy and one genotype
of standard red grain). Starch was isolated by a laboratory wet milling process,
the yield of starch and co-products (gluten, germ, bran, process water and CSL),
protein content, percentage of starch utilization, in vitro digestibility and gelatinization
parameters were determined. The degree of starch utilization ranged from
70.31% (ZP 6073wx) to 90.84% (ZP 299). The starch of the standard grain and
waxy had the expected amylose and amylopectincontent (20-24%) and (100%),
respectively. It was determined that the starch originating from the waxy genotypes
exhibited a higher degree of digestibility compared to the starch of standard grain.
The highest swelling power was determined in the genotype ZP 6066wx (13.12%),
the highest solubility index was the genotype ZP 704wx (20.50%), the standard
red grain had the highest water absorption index (12.74%). There is a correlation
between gelatinization parameters and starch digestibility, where amylopectin
starches having a higher degree of digestibility compared to standard grain starches.
The achieved results indicate the wide possibilities of applying maize starch
in the food industry, since modern trends are not based exclusively on the use of
starch as a food ingredient, but also as a component of environmentally friendly,
edible, biodegradable packaging.
PB  - Beograd : Društvo genetičara Srbije
C3  - 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023, Zbornik apstrakta
T1  - Karakterizacija kukuruznog skroba kao produkta mokrog mlevenja zrna u cilju njgove upotrebe u prehrambenoj industriji
T1  - Characterization of maize starch as a product of wet grain milling for its use in the food industry
SP  - 55
EP  - 56
UR  - https://hdl.handle.net/21.15107/rcub_rik_1362
ER  - 
@conference{
author = "Milovanović, Danka and Nikolić, Valentina and Simić, Marijana and Sarić, Beka and Žilić, Slađana",
year = "2023",
abstract = "Skrob je glavna komponenta zrna kukuruza koja se akumulira u endospermu
i čini oko 70% suve materije. U ovom radu, sa ciljem određivanja mogućnosti
primene u prehrambenoj industiji, vršena je karakterizacija skroba deset odabranih
genotipova (šest genotipova standardnog zrna žute boje, tri voskovca i jedan
genotip standardnog zrna crvene boje). Skrob je izolovan laboratorijskim procesom
mokrog mlevenja, pri čemu je određen prinos skroba i sporednih proizvoda
(gluten, klica, mekinje, procesna voda i voda od močenja), sadržaj proteina, procenat
iskorišćenja skroba, in vitro svarljivost kao i parametri želatinizacije. Stepen
iskorišćenja skroba kretao se od 70,31% (ZP 6073wx) do 90,84% (ZP 299). Skrob
sedam genotipova standardnog zrna imao je očekivan sadržaj amiloze (20-24%),
dok su tri voskovca imala očekivan sadržaj amilopektina (100%). Enzimskom
metodom je utvrđeno da je skrob poreklom od genotipova voskovaca ispoljio viši
stepen svarjivosti u odnosu na skrob genotipova standardnog zrna. Najvišu moć
bubrenja imao je amilopektinski skrob genotipa ZP 6066wx (13,12%), najviši indeks
rastvorljivosti genotip ZP 704wx (20,50%) dok je kod genotipa standardnog
zrna crvene boje najviši bio stepen apsorpcije vode (12,74%). Pokazalo se da postoji
korelacija između parametara želatinizacije i svarljivosti skroba, pri čemusu
viši stepen svarljivosti imali amilopektinski skrobovi u poređenju sa skrobovima
standardnog zrna. Ostvareni rezultati ukazuju na široke mogućnosti primene
kukuruzuznog skroba u prehrambenoj industriji budući da se savremeni trendovi
ne baziraju isključivo na upotrebi skroba kao sastojka hrane već i kao komponente
ekološki prihvatljive, jestive, biorazgradive ambalaže., Starch is the main component of maize grains and makes up about 70% of the
dry matter. In this study, with the aim of determining the possibility of application
in the food industry, the characterization of the starch of ten selected genotypes was
carried out (six genotypes of standard yellow grain, three waxy and one genotype
of standard red grain). Starch was isolated by a laboratory wet milling process,
the yield of starch and co-products (gluten, germ, bran, process water and CSL),
protein content, percentage of starch utilization, in vitro digestibility and gelatinization
parameters were determined. The degree of starch utilization ranged from
70.31% (ZP 6073wx) to 90.84% (ZP 299). The starch of the standard grain and
waxy had the expected amylose and amylopectincontent (20-24%) and (100%),
respectively. It was determined that the starch originating from the waxy genotypes
exhibited a higher degree of digestibility compared to the starch of standard grain.
The highest swelling power was determined in the genotype ZP 6066wx (13.12%),
the highest solubility index was the genotype ZP 704wx (20.50%), the standard
red grain had the highest water absorption index (12.74%). There is a correlation
between gelatinization parameters and starch digestibility, where amylopectin
starches having a higher degree of digestibility compared to standard grain starches.
The achieved results indicate the wide possibilities of applying maize starch
in the food industry, since modern trends are not based exclusively on the use of
starch as a food ingredient, but also as a component of environmentally friendly,
edible, biodegradable packaging.",
publisher = "Beograd : Društvo genetičara Srbije",
journal = "10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023, Zbornik apstrakta",
title = "Karakterizacija kukuruznog skroba kao produkta mokrog mlevenja zrna u cilju njgove upotrebe u prehrambenoj industriji, Characterization of maize starch as a product of wet grain milling for its use in the food industry",
pages = "55-56",
url = "https://hdl.handle.net/21.15107/rcub_rik_1362"
}
Milovanović, D., Nikolić, V., Simić, M., Sarić, B.,& Žilić, S.. (2023). Karakterizacija kukuruznog skroba kao produkta mokrog mlevenja zrna u cilju njgove upotrebe u prehrambenoj industriji. in 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023, Zbornik apstrakta
Beograd : Društvo genetičara Srbije., 55-56.
https://hdl.handle.net/21.15107/rcub_rik_1362
Milovanović D, Nikolić V, Simić M, Sarić B, Žilić S. Karakterizacija kukuruznog skroba kao produkta mokrog mlevenja zrna u cilju njgove upotrebe u prehrambenoj industriji. in 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023, Zbornik apstrakta. 2023;:55-56.
https://hdl.handle.net/21.15107/rcub_rik_1362 .
Milovanović, Danka, Nikolić, Valentina, Simić, Marijana, Sarić, Beka, Žilić, Slađana, "Karakterizacija kukuruznog skroba kao produkta mokrog mlevenja zrna u cilju njgove upotrebe u prehrambenoj industriji" in 10. simpozijum Društva selekcionera i semenara Republike Srbije i 7. simpozijum Sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18. oktobar 2023, Zbornik apstrakta (2023):55-56,
https://hdl.handle.net/21.15107/rcub_rik_1362 .

Functionality and Application of Colored Cereals, Chapter 4: Colored cereals: Food applications

Žilić, Slađana; Simić, Marijana; Nikolić, Valentina

(Academic Press, 2023)

TY  - CHAP
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Nikolić, Valentina
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1336
AB  - In this chapter, an overview of the results related to the food applications of colored cereals such as black, blue, purple, pink and red maize, rice, wheat, barley, oat, sorghum, and millet is presented. Anthocyanins are the largest group of pigments in cereal synthesized in grain outer layers, i.e., pericarp and/or aleurone. Interest in anthocyanin-rich cereals has intensified because of their possible health benefits. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases such as diabetes, cancer, and cardiovascular disease. Rich in anthocyanin, colored cereals can be used as functional food ingredients, dietary supplements, and sources of natural food colorants in the food and beverage industry that will be discussed in this chapter.
PB  - Academic Press
T2  - Functionality and Application of Colored Cereals
T1  - Functionality and Application of Colored Cereals, Chapter 4: Colored cereals: Food applications
SP  - 73
EP  - 109
DO  - 10.1016/B978-0-323-99733-1.09992-1
ER  - 
@inbook{
author = "Žilić, Slađana and Simić, Marijana and Nikolić, Valentina",
year = "2023",
abstract = "In this chapter, an overview of the results related to the food applications of colored cereals such as black, blue, purple, pink and red maize, rice, wheat, barley, oat, sorghum, and millet is presented. Anthocyanins are the largest group of pigments in cereal synthesized in grain outer layers, i.e., pericarp and/or aleurone. Interest in anthocyanin-rich cereals has intensified because of their possible health benefits. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases such as diabetes, cancer, and cardiovascular disease. Rich in anthocyanin, colored cereals can be used as functional food ingredients, dietary supplements, and sources of natural food colorants in the food and beverage industry that will be discussed in this chapter.",
publisher = "Academic Press",
journal = "Functionality and Application of Colored Cereals",
booktitle = "Functionality and Application of Colored Cereals, Chapter 4: Colored cereals: Food applications",
pages = "73-109",
doi = "10.1016/B978-0-323-99733-1.09992-1"
}
Žilić, S., Simić, M.,& Nikolić, V.. (2023). Functionality and Application of Colored Cereals, Chapter 4: Colored cereals: Food applications. in Functionality and Application of Colored Cereals
Academic Press., 73-109.
https://doi.org/10.1016/B978-0-323-99733-1.09992-1
Žilić S, Simić M, Nikolić V. Functionality and Application of Colored Cereals, Chapter 4: Colored cereals: Food applications. in Functionality and Application of Colored Cereals. 2023;:73-109.
doi:10.1016/B978-0-323-99733-1.09992-1 .
Žilić, Slađana, Simić, Marijana, Nikolić, Valentina, "Functionality and Application of Colored Cereals, Chapter 4: Colored cereals: Food applications" in Functionality and Application of Colored Cereals (2023):73-109,
https://doi.org/10.1016/B978-0-323-99733-1.09992-1 . .

ZP 3133 su

Srdić, Jelena; Žilić, Slađana; Simić, Marijana; Nikolić, Valentina

(Beograd : Republika Srbija, Ministarstvo poljoprivrede, šumarstva i vodoprivrede - Uprava za zaštitu bilja, 2023)

TY  - PAT
AU  - Srdić, Jelena
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Nikolić, Valentina
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1282
PB  - Beograd : Republika Srbija, Ministarstvo poljoprivrede, šumarstva i vodoprivrede - Uprava za zaštitu bilja
T2  - Rešenje broj 320-09-02439/2021-11 od 30.03.2023. godine
T1  - ZP 3133 su
UR  - https://hdl.handle.net/21.15107/rcub_rik_1282
ER  - 
@misc{
author = "Srdić, Jelena and Žilić, Slađana and Simić, Marijana and Nikolić, Valentina",
year = "2023",
publisher = "Beograd : Republika Srbija, Ministarstvo poljoprivrede, šumarstva i vodoprivrede - Uprava za zaštitu bilja",
journal = "Rešenje broj 320-09-02439/2021-11 od 30.03.2023. godine",
title = "ZP 3133 su",
url = "https://hdl.handle.net/21.15107/rcub_rik_1282"
}
Srdić, J., Žilić, S., Simić, M.,& Nikolić, V.. (2023). ZP 3133 su. in Rešenje broj 320-09-02439/2021-11 od 30.03.2023. godine
Beograd : Republika Srbija, Ministarstvo poljoprivrede, šumarstva i vodoprivrede - Uprava za zaštitu bilja..
https://hdl.handle.net/21.15107/rcub_rik_1282
Srdić J, Žilić S, Simić M, Nikolić V. ZP 3133 su. in Rešenje broj 320-09-02439/2021-11 od 30.03.2023. godine. 2023;.
https://hdl.handle.net/21.15107/rcub_rik_1282 .
Srdić, Jelena, Žilić, Slađana, Simić, Marijana, Nikolić, Valentina, "ZP 3133 su" in Rešenje broj 320-09-02439/2021-11 od 30.03.2023. godine (2023),
https://hdl.handle.net/21.15107/rcub_rik_1282 .

The effect of genotype on grain properties of different maize hybrids from Serbia

Nikolić, Valentina; Simić, Marijana; Žilić, Slađana; Sarić, Beka; Milovanović, Danka; Vasić, Marko G.; Jovanović, Snežana

(Kiev : Ukrainian Institute for Plant Variety Examination, 2023)

TY  - CONF
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Sarić, Beka
AU  - Milovanović, Danka
AU  - Vasić, Marko G.
AU  - Jovanović, Snežana
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1181
AB  - Maize (Zea mays L.) is, along with wheat and
rice, one of the most important cereal crops in
the world. The five basic groups of commercially
available maize hybrids are dent, flint, floury,
popping, and sweet maize. The grain color can
also vary from white, yellow, and orange, to red,
blue, purple and brown. The aim of this study
was to investigate the effect of genotype on grain
quality of 33 maize hybrids, including physical
properties and grain chemical composition. The
hybrids were grown in 2022 at the location of Zemun
Polje, Serbia and tested in in the laboratory
of the Department of Food Technology and Biochemistry
of the Maize Research Institute “Zemun
Polje“. Manual dissection of the grains indicated
that the highest content of pericarp fraction
was present in the popcorn genotype ZP 611k
(10.38%), and the lowest in yellow dent genotype
ZP 6066 (5.77%), the germ fraction was predominant
in the sweet hybryd ZP 504su (16,09%),and the endosperm (84.13%) in popcirn genotype
ZP 6119k. The 1000-kernel weight, an important
physical indicator of grain quality, ranged from
120.98 g (popcorn hybrid ZP 617k) to 398.13 g
(yellow dent ZP 7072). Higher 1000-kernel weight
is a preferred wet-milling characteristic because
it is associated with greater starch and protein
yield and lesser yields of fiber. The findings indicate
that the starch, protein, oil, crude fiber,
and ash contents of 33 different maize genotypes
varied between intervals: from 56.79% (sweet
hybrid ZP 504su) to 70.38% (yellow dent hybrid
ZP 4123); from 10.95% (yellow dent ZP 6566) to
13.28% (ZP 504su); from 3.14% (yellow popcorn
ZP 611k) to 7.37 % (ZP 504su); from 1.89% (yellow
dent ZP 457) to 3.45% (early ripening yellow
dent ZP 161); and from 1.39% (yellow dent
ZP 7777) to 1.80% (ZP 161), respectively. The
investigated red kernel genotypes: ZP 3027r and
ZP 5048r, as well as white kernel hybrid ZP 553w
did not stand out significantly regarding the basic
chemical composition, even though our previous
studies showed that red genotypes contain
health-promoting antioxidants – anthocyanins
that provide the red color of the grain. These
findings can be of great importance for future
breeding programs directed toward creating new
and improved genotypes of maize hybrids with
superior grain quality traits intended for different
purposes.
PB  - Kiev : Ukrainian Institute for Plant Variety Examination
C3  - XI International applied science conference of young scientists and experts "Breeding, genetics and growing technology for agricultural crops" - Book of proceedings
T1  - The effect of genotype on grain properties of different maize hybrids from Serbia
SP  - 89
EP  - 90
UR  - https://hdl.handle.net/21.15107/rcub_rik_1181
ER  - 
@conference{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Sarić, Beka and Milovanović, Danka and Vasić, Marko G. and Jovanović, Snežana",
year = "2023",
abstract = "Maize (Zea mays L.) is, along with wheat and
rice, one of the most important cereal crops in
the world. The five basic groups of commercially
available maize hybrids are dent, flint, floury,
popping, and sweet maize. The grain color can
also vary from white, yellow, and orange, to red,
blue, purple and brown. The aim of this study
was to investigate the effect of genotype on grain
quality of 33 maize hybrids, including physical
properties and grain chemical composition. The
hybrids were grown in 2022 at the location of Zemun
Polje, Serbia and tested in in the laboratory
of the Department of Food Technology and Biochemistry
of the Maize Research Institute “Zemun
Polje“. Manual dissection of the grains indicated
that the highest content of pericarp fraction
was present in the popcorn genotype ZP 611k
(10.38%), and the lowest in yellow dent genotype
ZP 6066 (5.77%), the germ fraction was predominant
in the sweet hybryd ZP 504su (16,09%),and the endosperm (84.13%) in popcirn genotype
ZP 6119k. The 1000-kernel weight, an important
physical indicator of grain quality, ranged from
120.98 g (popcorn hybrid ZP 617k) to 398.13 g
(yellow dent ZP 7072). Higher 1000-kernel weight
is a preferred wet-milling characteristic because
it is associated with greater starch and protein
yield and lesser yields of fiber. The findings indicate
that the starch, protein, oil, crude fiber,
and ash contents of 33 different maize genotypes
varied between intervals: from 56.79% (sweet
hybrid ZP 504su) to 70.38% (yellow dent hybrid
ZP 4123); from 10.95% (yellow dent ZP 6566) to
13.28% (ZP 504su); from 3.14% (yellow popcorn
ZP 611k) to 7.37 % (ZP 504su); from 1.89% (yellow
dent ZP 457) to 3.45% (early ripening yellow
dent ZP 161); and from 1.39% (yellow dent
ZP 7777) to 1.80% (ZP 161), respectively. The
investigated red kernel genotypes: ZP 3027r and
ZP 5048r, as well as white kernel hybrid ZP 553w
did not stand out significantly regarding the basic
chemical composition, even though our previous
studies showed that red genotypes contain
health-promoting antioxidants – anthocyanins
that provide the red color of the grain. These
findings can be of great importance for future
breeding programs directed toward creating new
and improved genotypes of maize hybrids with
superior grain quality traits intended for different
purposes.",
publisher = "Kiev : Ukrainian Institute for Plant Variety Examination",
journal = "XI International applied science conference of young scientists and experts "Breeding, genetics and growing technology for agricultural crops" - Book of proceedings",
title = "The effect of genotype on grain properties of different maize hybrids from Serbia",
pages = "89-90",
url = "https://hdl.handle.net/21.15107/rcub_rik_1181"
}
Nikolić, V., Simić, M., Žilić, S., Sarić, B., Milovanović, D., Vasić, M. G.,& Jovanović, S.. (2023). The effect of genotype on grain properties of different maize hybrids from Serbia. in XI International applied science conference of young scientists and experts "Breeding, genetics and growing technology for agricultural crops" - Book of proceedings
Kiev : Ukrainian Institute for Plant Variety Examination., 89-90.
https://hdl.handle.net/21.15107/rcub_rik_1181
Nikolić V, Simić M, Žilić S, Sarić B, Milovanović D, Vasić MG, Jovanović S. The effect of genotype on grain properties of different maize hybrids from Serbia. in XI International applied science conference of young scientists and experts "Breeding, genetics and growing technology for agricultural crops" - Book of proceedings. 2023;:89-90.
https://hdl.handle.net/21.15107/rcub_rik_1181 .
Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Sarić, Beka, Milovanović, Danka, Vasić, Marko G., Jovanović, Snežana, "The effect of genotype on grain properties of different maize hybrids from Serbia" in XI International applied science conference of young scientists and experts "Breeding, genetics and growing technology for agricultural crops" - Book of proceedings (2023):89-90,
https://hdl.handle.net/21.15107/rcub_rik_1181 .

The influence of genotype on the grain properties of different maize hybrids from Serbia

Nikolić, Valentina; Simić, Marijana; Žilić, Slađana; Srdić, Jelena; Babić, Vojka; Kravić, Natalija; Vasić, Marko G.

(CHIȘINĂU : MOLDOVA STATE UNIVERSITY, 2023)

TY  - CONF
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Srdić, Jelena
AU  - Babić, Vojka
AU  - Kravić, Natalija
AU  - Vasić, Marko G.
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1183
AB  - Together with rice and wheat, maize (Zea mays L.) is one of the most significant cereal crops worldwide. Dent, flint, floury, popping, and sweet maize are the five main categories of commercially available maize hybrids. Along with white, yellow, and orange, red, blue, purple, and brown are other possible grain colors. Grain quality is only of secondary value in the hybrid maize breeding process because the focus is mostly on raising the level and consistency of the yield. The genetic basis of commercial maize hybrids has significantly narrowed as a result of the hybrid breeding process itself, as well as economic factors and rivalry between breeding companies. On the market at the same time, there are often just a few closely related hybrids with comparable technological and nutrient standards.
The aim of this study was to analyze how 33 maize hybrids' physical characteristics and chemical composition were affected by genotype. The hybrids were grown in 2022 at Zemun Polje, Serbia, and evaluated in the laboratory of the Department of Food Technology and Biochemistry of the Maize Research Institute “Zemun Polje“. Manual dissection of the grains revealed that the yellow dent genotype ZP 6066 had the lowest content of pericarp fraction (5.77%), the popcorn genotype ZP 611k had the highest content of pericarp fraction (10.38%), the sweet hybrid genotype ZP 504su had the highest content of germ fraction (16.09%), and the popcorn genotype ZP 6119k had the highest content of endosperm (84.13%). A crucial physical parameter of grain quality, the 1000-kernel weight ranged from 120.98 g (popcorn hybrid ZP 617k) to 398.13 g (yellow dent ZP 7072). The results showed that the starch, protein, oil, crude fiber, and ash contents of 33 different maize genotypes varied between intervals: from 56.79% (sweet hybrid ZP 504su) to 70.38% (yellow dent hybrid ZP 4123); from 10.95% (yellow dent ZP 6566) to 13.28% (ZP 504su); from 3.14% (yellow popcorn ZP 611k) to 7.37% (ZP 504su). Standard deviations of the respective chemical properties were: 2.45%, 0.62%, 0.68%, 0.31%, and 0.08%. Future breeding initiatives aimed at developing novel and enhanced genotypes of maize hybrids with higher grain quality attributes for various applications may find considerable value in our findings. It is crucial to create new breeding programs that use more focused methods to produce hybrids of maize that are meant to serve particular functions. Enabling the production of hybrids with improved nutritional and technological quality of both the starting material as well as the parental lines should receive special consideration.
PB  - CHIȘINĂU : MOLDOVA STATE UNIVERSITY
C3  - The National Conference with international participation: Natural sciences in the dialogue of generations, Chisinau, Republic of Moldova, on 14 – 15 September 2023. Book of Abstracts
T1  - The influence of genotype on the grain properties of different maize hybrids from Serbia
SP  - 57
UR  - https://hdl.handle.net/21.15107/rcub_rik_1183
ER  - 
@conference{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Srdić, Jelena and Babić, Vojka and Kravić, Natalija and Vasić, Marko G.",
year = "2023",
abstract = "Together with rice and wheat, maize (Zea mays L.) is one of the most significant cereal crops worldwide. Dent, flint, floury, popping, and sweet maize are the five main categories of commercially available maize hybrids. Along with white, yellow, and orange, red, blue, purple, and brown are other possible grain colors. Grain quality is only of secondary value in the hybrid maize breeding process because the focus is mostly on raising the level and consistency of the yield. The genetic basis of commercial maize hybrids has significantly narrowed as a result of the hybrid breeding process itself, as well as economic factors and rivalry between breeding companies. On the market at the same time, there are often just a few closely related hybrids with comparable technological and nutrient standards.
The aim of this study was to analyze how 33 maize hybrids' physical characteristics and chemical composition were affected by genotype. The hybrids were grown in 2022 at Zemun Polje, Serbia, and evaluated in the laboratory of the Department of Food Technology and Biochemistry of the Maize Research Institute “Zemun Polje“. Manual dissection of the grains revealed that the yellow dent genotype ZP 6066 had the lowest content of pericarp fraction (5.77%), the popcorn genotype ZP 611k had the highest content of pericarp fraction (10.38%), the sweet hybrid genotype ZP 504su had the highest content of germ fraction (16.09%), and the popcorn genotype ZP 6119k had the highest content of endosperm (84.13%). A crucial physical parameter of grain quality, the 1000-kernel weight ranged from 120.98 g (popcorn hybrid ZP 617k) to 398.13 g (yellow dent ZP 7072). The results showed that the starch, protein, oil, crude fiber, and ash contents of 33 different maize genotypes varied between intervals: from 56.79% (sweet hybrid ZP 504su) to 70.38% (yellow dent hybrid ZP 4123); from 10.95% (yellow dent ZP 6566) to 13.28% (ZP 504su); from 3.14% (yellow popcorn ZP 611k) to 7.37% (ZP 504su). Standard deviations of the respective chemical properties were: 2.45%, 0.62%, 0.68%, 0.31%, and 0.08%. Future breeding initiatives aimed at developing novel and enhanced genotypes of maize hybrids with higher grain quality attributes for various applications may find considerable value in our findings. It is crucial to create new breeding programs that use more focused methods to produce hybrids of maize that are meant to serve particular functions. Enabling the production of hybrids with improved nutritional and technological quality of both the starting material as well as the parental lines should receive special consideration.",
publisher = "CHIȘINĂU : MOLDOVA STATE UNIVERSITY",
journal = "The National Conference with international participation: Natural sciences in the dialogue of generations, Chisinau, Republic of Moldova, on 14 – 15 September 2023. Book of Abstracts",
title = "The influence of genotype on the grain properties of different maize hybrids from Serbia",
pages = "57",
url = "https://hdl.handle.net/21.15107/rcub_rik_1183"
}
Nikolić, V., Simić, M., Žilić, S., Srdić, J., Babić, V., Kravić, N.,& Vasić, M. G.. (2023). The influence of genotype on the grain properties of different maize hybrids from Serbia. in The National Conference with international participation: Natural sciences in the dialogue of generations, Chisinau, Republic of Moldova, on 14 – 15 September 2023. Book of Abstracts
CHIȘINĂU : MOLDOVA STATE UNIVERSITY., 57.
https://hdl.handle.net/21.15107/rcub_rik_1183
Nikolić V, Simić M, Žilić S, Srdić J, Babić V, Kravić N, Vasić MG. The influence of genotype on the grain properties of different maize hybrids from Serbia. in The National Conference with international participation: Natural sciences in the dialogue of generations, Chisinau, Republic of Moldova, on 14 – 15 September 2023. Book of Abstracts. 2023;:57.
https://hdl.handle.net/21.15107/rcub_rik_1183 .
Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Srdić, Jelena, Babić, Vojka, Kravić, Natalija, Vasić, Marko G., "The influence of genotype on the grain properties of different maize hybrids from Serbia" in The National Conference with international participation: Natural sciences in the dialogue of generations, Chisinau, Republic of Moldova, on 14 – 15 September 2023. Book of Abstracts (2023):57,
https://hdl.handle.net/21.15107/rcub_rik_1183 .

Effect of dry-heat treatment on acrylamide and HMF formation in maize flour

Sarić, Beka; Žilić, Slađana; Simić, Marijana; Nikolić, Valentina; AKTAĞ, IŞIL; Gokmen, Vural

(Beograd : Srpsko hemijsko društvo, 2023)

TY  - CONF
AU  - Sarić, Beka
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Nikolić, Valentina
AU  - AKTAĞ, IŞIL
AU  - Gokmen, Vural
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1180
AB  - Thermal treatments have numerous applications as valuable tools for extending the shelf-life of flour by inactivating enzymes
and reducing moisture content [1]. Besides the biological effects, the dry-heat process has a significant impact on
the techno-functional, nutritional properties as well as bioactive compounds of flour [2]. However, during different thermal
treatments, many potentially harmful compounds could be formed through the Maillard reaction. Recently, two heat-induced
contaminants have gained much interest: acrylamide and HMF [3]. HMF forms as a result of the dehydration of
hexose sugars or the Maillard reaction during heating [4], while acrylamide in foods is formed via the Maillard reaction from
free asparagine in the presence of carbonyl compounds such as reducing sugars during thermal processes. The present
study aimed to evaluate the effects of the thermal treatment at different temperatures: 100, 125, 135, 150, and 165°C,
on the HMF and acrylamide formulation, as well as the antioxidant capacity of maize flours. The experimental material
consisted of three maize hybrids with different colours and kernel types (white-standard, yellow and blue-popping). Maize
samples were ground on a lab mill to a fine powder (<500μm) and flour samples were evenly spread thinly on a glass plate
and thermally treated for 1 h in a ventilation oven Memmert UF55. In order to evaluate the effect of dry-heat treatment on
the HMF and acrylamide formulations and antioxidant activity of maize flours all the results were compared with those of
non-treated flours as a control. As we expected, no HMF was detected in untreated flour and the content of HMF increased
with the rising of the applied temperature. The content of HMF ranged from 2.93 to 207.60 μg/kg, 2.03 to 113.62 μg/kg
and 2.60 to 185.26 μg/kg in white, yellow and blue maize flours, respectively. Our results demonstrated a maximum HMF
level at 165°C in the white maize sample (207.60 μg/kg), which was higher by approximately 10% and 45% than the level
measured in the blue and yellow maize samples, respectively. The acrylamide ranged from 41.00 to 840.66 μg/kg, 31.40 to
666.70 μg/kg and 56.75 to 953.96 μg/kg in white, yellow and blue maize flour samples, respectively. It was observed that
the dry-heat treatment of all the investigated products at higher temperatures produced slightly more acrylamide concentrations.
No acrylamide was detected in untreated flour, as well as in maize flours heated at 100oC. The antioxidant capacity
ranged from 10.05 to 13.32, 15.89 to 18.15 and 20.51 to 24.03 mmol Trolox Eq/kg in white, yellow and blue maize flour,
respectively. Dry-heat treatment had a significant effect on the maize flour colour parameters and the results of the parameters
L*, a*, and b* indicated that the flour showed a darkening and browning effect as the dry-heat treatment temperature
increased. Browning also indicates the formation of melanoidins as the end-product of the Maillard reaction, which confirms
the maximum value of antioxidant capacity at a temperature of 165°C. All results showed that dry heat treatment increases
antioxidant capacity with increasing temperature, but also increases HMF and acrylamide. However, due to the different
kernel structures of the used maize genotypes and the inter-relations between chemical compounds within the food matrix,
the overall impact of dry-heat treatments was not completely elucidated.
PB  - Beograd : Srpsko hemijsko društvo
C3  - XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts
T1  - Effect of dry-heat treatment on acrylamide and HMF formation in maize flour
SP  - 276
UR  - https://hdl.handle.net/21.15107/rcub_rik_1180
ER  - 
@conference{
author = "Sarić, Beka and Žilić, Slađana and Simić, Marijana and Nikolić, Valentina and AKTAĞ, IŞIL and Gokmen, Vural",
year = "2023",
abstract = "Thermal treatments have numerous applications as valuable tools for extending the shelf-life of flour by inactivating enzymes
and reducing moisture content [1]. Besides the biological effects, the dry-heat process has a significant impact on
the techno-functional, nutritional properties as well as bioactive compounds of flour [2]. However, during different thermal
treatments, many potentially harmful compounds could be formed through the Maillard reaction. Recently, two heat-induced
contaminants have gained much interest: acrylamide and HMF [3]. HMF forms as a result of the dehydration of
hexose sugars or the Maillard reaction during heating [4], while acrylamide in foods is formed via the Maillard reaction from
free asparagine in the presence of carbonyl compounds such as reducing sugars during thermal processes. The present
study aimed to evaluate the effects of the thermal treatment at different temperatures: 100, 125, 135, 150, and 165°C,
on the HMF and acrylamide formulation, as well as the antioxidant capacity of maize flours. The experimental material
consisted of three maize hybrids with different colours and kernel types (white-standard, yellow and blue-popping). Maize
samples were ground on a lab mill to a fine powder (<500μm) and flour samples were evenly spread thinly on a glass plate
and thermally treated for 1 h in a ventilation oven Memmert UF55. In order to evaluate the effect of dry-heat treatment on
the HMF and acrylamide formulations and antioxidant activity of maize flours all the results were compared with those of
non-treated flours as a control. As we expected, no HMF was detected in untreated flour and the content of HMF increased
with the rising of the applied temperature. The content of HMF ranged from 2.93 to 207.60 μg/kg, 2.03 to 113.62 μg/kg
and 2.60 to 185.26 μg/kg in white, yellow and blue maize flours, respectively. Our results demonstrated a maximum HMF
level at 165°C in the white maize sample (207.60 μg/kg), which was higher by approximately 10% and 45% than the level
measured in the blue and yellow maize samples, respectively. The acrylamide ranged from 41.00 to 840.66 μg/kg, 31.40 to
666.70 μg/kg and 56.75 to 953.96 μg/kg in white, yellow and blue maize flour samples, respectively. It was observed that
the dry-heat treatment of all the investigated products at higher temperatures produced slightly more acrylamide concentrations.
No acrylamide was detected in untreated flour, as well as in maize flours heated at 100oC. The antioxidant capacity
ranged from 10.05 to 13.32, 15.89 to 18.15 and 20.51 to 24.03 mmol Trolox Eq/kg in white, yellow and blue maize flour,
respectively. Dry-heat treatment had a significant effect on the maize flour colour parameters and the results of the parameters
L*, a*, and b* indicated that the flour showed a darkening and browning effect as the dry-heat treatment temperature
increased. Browning also indicates the formation of melanoidins as the end-product of the Maillard reaction, which confirms
the maximum value of antioxidant capacity at a temperature of 165°C. All results showed that dry heat treatment increases
antioxidant capacity with increasing temperature, but also increases HMF and acrylamide. However, due to the different
kernel structures of the used maize genotypes and the inter-relations between chemical compounds within the food matrix,
the overall impact of dry-heat treatments was not completely elucidated.",
publisher = "Beograd : Srpsko hemijsko društvo",
journal = "XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts",
title = "Effect of dry-heat treatment on acrylamide and HMF formation in maize flour",
pages = "276",
url = "https://hdl.handle.net/21.15107/rcub_rik_1180"
}
Sarić, B., Žilić, S., Simić, M., Nikolić, V., AKTAĞ, I.,& Gokmen, V.. (2023). Effect of dry-heat treatment on acrylamide and HMF formation in maize flour. in XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts
Beograd : Srpsko hemijsko društvo., 276.
https://hdl.handle.net/21.15107/rcub_rik_1180
Sarić B, Žilić S, Simić M, Nikolić V, AKTAĞ I, Gokmen V. Effect of dry-heat treatment on acrylamide and HMF formation in maize flour. in XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts. 2023;:276.
https://hdl.handle.net/21.15107/rcub_rik_1180 .
Sarić, Beka, Žilić, Slađana, Simić, Marijana, Nikolić, Valentina, AKTAĞ, IŞIL, Gokmen, Vural, "Effect of dry-heat treatment on acrylamide and HMF formation in maize flour" in XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts (2023):276,
https://hdl.handle.net/21.15107/rcub_rik_1180 .

Chemical composition, antioxidant properties, and in vitro digestibility of flour and ground hulls of differently coloured oat varieties

Nikolić, Valentina; Žilić, Slađana; Simić, Marijana; Kandić, Vesna; Sarić, Beka; Milovanović, Danka; Jovanović, Snežana

(Beograd : Srpsko hemijsko društvo, 2023)

TY  - CONF
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Kandić, Vesna
AU  - Sarić, Beka
AU  - Milovanović, Danka
AU  - Jovanović, Snežana
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1179
AB  - Whole grain cereals are regarded as key components of nutrition due to their health-promoting properties. Oats (Avena sativa
L.) are naturally gluten-free cereals suited for the gluten-intolerant and individuals with celiac disease. Oats are mostly
utilized as flour or rolled oats in the food sector. Oat flour is produced by milling oat groats or flakes, and it is frequently
used as whole-grain flour. The inedible outer hull of the oat grain is typically removed during harvest and processing. The
hull typically makes up 25–30% of the kernel weight in hulled oats, with minor fluctuation across genotypes. Oats are also
high in dietary fibre, notably β-glucans, which have been shown to provide medical benefits such as lowering cholesterol,
slowing glucose uptake, and lowering plasma insulin levels [1,2]. Furthermore, phenolic acids, flavonoids, carotenoids,
vitamin E, and phytosterols are plentiful in oats [3,4]. Oat hull is high in fibre and low in protein, which lowers the amount
of energy that can be extracted from the kernel. Thus, the use of hulled oats in diets for pigs and poultry is severely constrained,
however, ruminant animals can profit from oats' high levels of fat and fibre compared to other cereal grains. Oats
are currently sent to mills as blends of many oat cultivars with varying quality characteristics, which presents a challenge
for the food industry because it makes it more difficult to forecast the quality of the finished product.
This study aimed to examine the nutritional potentials of the whole grain oat flour and hulls of three oat genotypes with
different hull colours: yellow, brown, and black. Ground oat grains and oat hulls were investigated for their levels of total
phenolic compounds, phenolic acids, β-glucans, antioxidant capacity, and in vitro digestibility. An in vitro multi-step digestion
method was used to determine the potential digestibility of the oat samples for human consumption as a function of
processing variables. The oral, gastric, duodenal, and colon phases of the method proposed by Papillo et al. [5] and modified
by Hamzalıoğlu and Gökmen [6] were carried out without attempting to closely resemble gastrointestinal digestion.
Significant variations were found amongst the analysed samples, particularly when comparing parameter values found in
the hulls to those found in the whole-grain flour. In comparison to flour (841.89-982.08 μg GAE/g d.m.), oat hulls had more
total phenolic compounds (11320.11-24352.48 μg GAE/g d.m.), as well as the phenolic acids: p-coumaric, ferulic, isoferulic,
vanillic, and syringic acid. Ferulic acid was predominant in both the whole grain flour (395.88-589.14 μg/g d.m.) and
the hulls (4987.02-13794.82 μg/g d.m.). The antioxidant capacity was higher in oat hulls, ranging from 42.31 mmol Trolox/
kg d.m., in yellow hulls to 53.16 mmol Trolox/kg d.m. in brown hulls, and from 22.61 mmol Trolox/kg d.m. in black grain, to
25.06 mmol Trolox/kg d.m. in brown whole-grain flour. On the other hand, only 0.03–0.06% of the β-glucan content was
found in the hulls, while it ranged from 4.07% to 5.33% in the whole-grain oat flour samples. The absence of anthocyanins
and proanthocyanidins suggests that these coloured bioactive compounds are not where the oat variants' colour comes
from. The in vitro digestibility of brown whole-grain flour was the highest (48.24%), followed by black (44.72%) and yellow
oat flour (44.54%). The degradability of the ground oat hulls was significantly lower, considering that the in vitro digestibility
ranged from 12.02% in the black genotype to 16.69% in the brown genotype. The examined oat genotypes manifested
a significant potential for use as high-quality food and feed ingredients with nutritional and health-promoting advantages.
PB  - Beograd : Srpsko hemijsko društvo
C3  - XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts
T1  - Chemical composition, antioxidant properties, and in vitro digestibility of flour and ground hulls of differently coloured oat varieties
SP  - 159
UR  - https://hdl.handle.net/21.15107/rcub_rik_1179
ER  - 
@conference{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Kandić, Vesna and Sarić, Beka and Milovanović, Danka and Jovanović, Snežana",
year = "2023",
abstract = "Whole grain cereals are regarded as key components of nutrition due to their health-promoting properties. Oats (Avena sativa
L.) are naturally gluten-free cereals suited for the gluten-intolerant and individuals with celiac disease. Oats are mostly
utilized as flour or rolled oats in the food sector. Oat flour is produced by milling oat groats or flakes, and it is frequently
used as whole-grain flour. The inedible outer hull of the oat grain is typically removed during harvest and processing. The
hull typically makes up 25–30% of the kernel weight in hulled oats, with minor fluctuation across genotypes. Oats are also
high in dietary fibre, notably β-glucans, which have been shown to provide medical benefits such as lowering cholesterol,
slowing glucose uptake, and lowering plasma insulin levels [1,2]. Furthermore, phenolic acids, flavonoids, carotenoids,
vitamin E, and phytosterols are plentiful in oats [3,4]. Oat hull is high in fibre and low in protein, which lowers the amount
of energy that can be extracted from the kernel. Thus, the use of hulled oats in diets for pigs and poultry is severely constrained,
however, ruminant animals can profit from oats' high levels of fat and fibre compared to other cereal grains. Oats
are currently sent to mills as blends of many oat cultivars with varying quality characteristics, which presents a challenge
for the food industry because it makes it more difficult to forecast the quality of the finished product.
This study aimed to examine the nutritional potentials of the whole grain oat flour and hulls of three oat genotypes with
different hull colours: yellow, brown, and black. Ground oat grains and oat hulls were investigated for their levels of total
phenolic compounds, phenolic acids, β-glucans, antioxidant capacity, and in vitro digestibility. An in vitro multi-step digestion
method was used to determine the potential digestibility of the oat samples for human consumption as a function of
processing variables. The oral, gastric, duodenal, and colon phases of the method proposed by Papillo et al. [5] and modified
by Hamzalıoğlu and Gökmen [6] were carried out without attempting to closely resemble gastrointestinal digestion.
Significant variations were found amongst the analysed samples, particularly when comparing parameter values found in
the hulls to those found in the whole-grain flour. In comparison to flour (841.89-982.08 μg GAE/g d.m.), oat hulls had more
total phenolic compounds (11320.11-24352.48 μg GAE/g d.m.), as well as the phenolic acids: p-coumaric, ferulic, isoferulic,
vanillic, and syringic acid. Ferulic acid was predominant in both the whole grain flour (395.88-589.14 μg/g d.m.) and
the hulls (4987.02-13794.82 μg/g d.m.). The antioxidant capacity was higher in oat hulls, ranging from 42.31 mmol Trolox/
kg d.m., in yellow hulls to 53.16 mmol Trolox/kg d.m. in brown hulls, and from 22.61 mmol Trolox/kg d.m. in black grain, to
25.06 mmol Trolox/kg d.m. in brown whole-grain flour. On the other hand, only 0.03–0.06% of the β-glucan content was
found in the hulls, while it ranged from 4.07% to 5.33% in the whole-grain oat flour samples. The absence of anthocyanins
and proanthocyanidins suggests that these coloured bioactive compounds are not where the oat variants' colour comes
from. The in vitro digestibility of brown whole-grain flour was the highest (48.24%), followed by black (44.72%) and yellow
oat flour (44.54%). The degradability of the ground oat hulls was significantly lower, considering that the in vitro digestibility
ranged from 12.02% in the black genotype to 16.69% in the brown genotype. The examined oat genotypes manifested
a significant potential for use as high-quality food and feed ingredients with nutritional and health-promoting advantages.",
publisher = "Beograd : Srpsko hemijsko društvo",
journal = "XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts",
title = "Chemical composition, antioxidant properties, and in vitro digestibility of flour and ground hulls of differently coloured oat varieties",
pages = "159",
url = "https://hdl.handle.net/21.15107/rcub_rik_1179"
}
Nikolić, V., Žilić, S., Simić, M., Kandić, V., Sarić, B., Milovanović, D.,& Jovanović, S.. (2023). Chemical composition, antioxidant properties, and in vitro digestibility of flour and ground hulls of differently coloured oat varieties. in XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts
Beograd : Srpsko hemijsko društvo., 159.
https://hdl.handle.net/21.15107/rcub_rik_1179
Nikolić V, Žilić S, Simić M, Kandić V, Sarić B, Milovanović D, Jovanović S. Chemical composition, antioxidant properties, and in vitro digestibility of flour and ground hulls of differently coloured oat varieties. in XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts. 2023;:159.
https://hdl.handle.net/21.15107/rcub_rik_1179 .
Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Kandić, Vesna, Sarić, Beka, Milovanović, Danka, Jovanović, Snežana, "Chemical composition, antioxidant properties, and in vitro digestibility of flour and ground hulls of differently coloured oat varieties" in XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts (2023):159,
https://hdl.handle.net/21.15107/rcub_rik_1179 .

Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates

Ćujić Nikolić, Nada; Žilić, Slađana; Mutavski, Zorana; Simić, Marijana; Marković, Snežana; Šavikin, Katarina; Nikolić, Valentina

(Valladolid : Instituto de bioeconomia, 2023)

TY  - CONF
AU  - Ćujić Nikolić, Nada
AU  - Žilić, Slađana
AU  - Mutavski, Zorana
AU  - Simić, Marijana
AU  - Marković, Snežana
AU  - Šavikin, Katarina
AU  - Nikolić, Valentina
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1182
AB  - Blue maize is a rich source of anthocyanins which could demonstrate many beneficial effects on
human health and the prevention of various diseases associated with oxidative stress. Cereal
processing could generate a large amount of anthocyanins-rich waste products. However,
anthocyanins incorporation into food is a technological challenge due to their low stability. The
stability of these extracted valuable bioactive compounds from harmful environmental influences
(oxygen, light, water) can be preserved by the encapsulation technique, which could entrap them
inside a coating material. Microencapsulation technique could improve bioavailability, mask
undesirable organoleptic characteristics of polyphenols and anthocyanins, making them more
usable and represented in diet foods and as nutraceuticals. Spray drying process is one of the
most widely used microencapsulation technique due to its simplicity, efficiency, and low
operational costs. Nowadays, the accent is on the utilization of novel carrier agents with unique
properties, such as hydroxypropyl-β-cyclodextrin-(HPBCD). The aim of the present research was
to develop and examine microencapsulation systems of blue maize extract using a conventional
biopolymer as a maltodextrin, in combination with a novel one, HPBCD, in order to obtain
powders with appropriate organoleptic and pharmacological characteristics. The waste product of
blue maize processing was used for anthocyanins extraction. Liquid blue maize extract was spray
dried with and without adding carrier agents: MD (30%), HPBCD (30 %), and a combination of
both carriers (15% MD and 15% HPBCD). The obtained spray-dried maize extracts (SME) were
analyzed by the physico-chemical powder properties, particle size, Fourier-transform infrared
analysis (FTIR), and differential scanning calorimetry (DSC), in order to examine preservation of
blue maize extract. The diameter of spray-dried microparticles varied from 2.22 (d10) for
SME+MD to 257.14 μm (d90) for SME+MD+HPBCD, respectively, with the mean average
diameter d50 ranged from 4.72 to 21.33 μm for all microencapsulated powders. The encapsulation
of the blue maize extract with carriers such as MD and HPBCD did not create meaningful
changes, which is according to the literature indication for a successful microencapsulation
process. Therefore, spray drying process did not change the structure of the polymer matrix and
extract according to the FTIR analysis, indicating that the anthocyanins microencapsulation was
developed by physical incorporation. DSC analysis signified that spray drying technique
developed powders with high thermal stability and up to 200◦C, related to the increasing stability
with the addition of biopolymer material. The used biopolymers showed a good impact on the
stability of microencapsulates of blue maize extract. Additionally, HPBCD provided an
improvement in the physico-chemical characteristics of the powders.
PB  - Valladolid : Instituto de bioeconomia
C3  - 2nd Green International Conference, 21-23 March, 2023, Valladolid, Spain, Book of Abstracts
T1  - Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates
SP  - 50
UR  - https://hdl.handle.net/21.15107/rcub_rik_1182
ER  - 
@conference{
author = "Ćujić Nikolić, Nada and Žilić, Slađana and Mutavski, Zorana and Simić, Marijana and Marković, Snežana and Šavikin, Katarina and Nikolić, Valentina",
year = "2023",
abstract = "Blue maize is a rich source of anthocyanins which could demonstrate many beneficial effects on
human health and the prevention of various diseases associated with oxidative stress. Cereal
processing could generate a large amount of anthocyanins-rich waste products. However,
anthocyanins incorporation into food is a technological challenge due to their low stability. The
stability of these extracted valuable bioactive compounds from harmful environmental influences
(oxygen, light, water) can be preserved by the encapsulation technique, which could entrap them
inside a coating material. Microencapsulation technique could improve bioavailability, mask
undesirable organoleptic characteristics of polyphenols and anthocyanins, making them more
usable and represented in diet foods and as nutraceuticals. Spray drying process is one of the
most widely used microencapsulation technique due to its simplicity, efficiency, and low
operational costs. Nowadays, the accent is on the utilization of novel carrier agents with unique
properties, such as hydroxypropyl-β-cyclodextrin-(HPBCD). The aim of the present research was
to develop and examine microencapsulation systems of blue maize extract using a conventional
biopolymer as a maltodextrin, in combination with a novel one, HPBCD, in order to obtain
powders with appropriate organoleptic and pharmacological characteristics. The waste product of
blue maize processing was used for anthocyanins extraction. Liquid blue maize extract was spray
dried with and without adding carrier agents: MD (30%), HPBCD (30 %), and a combination of
both carriers (15% MD and 15% HPBCD). The obtained spray-dried maize extracts (SME) were
analyzed by the physico-chemical powder properties, particle size, Fourier-transform infrared
analysis (FTIR), and differential scanning calorimetry (DSC), in order to examine preservation of
blue maize extract. The diameter of spray-dried microparticles varied from 2.22 (d10) for
SME+MD to 257.14 μm (d90) for SME+MD+HPBCD, respectively, with the mean average
diameter d50 ranged from 4.72 to 21.33 μm for all microencapsulated powders. The encapsulation
of the blue maize extract with carriers such as MD and HPBCD did not create meaningful
changes, which is according to the literature indication for a successful microencapsulation
process. Therefore, spray drying process did not change the structure of the polymer matrix and
extract according to the FTIR analysis, indicating that the anthocyanins microencapsulation was
developed by physical incorporation. DSC analysis signified that spray drying technique
developed powders with high thermal stability and up to 200◦C, related to the increasing stability
with the addition of biopolymer material. The used biopolymers showed a good impact on the
stability of microencapsulates of blue maize extract. Additionally, HPBCD provided an
improvement in the physico-chemical characteristics of the powders.",
publisher = "Valladolid : Instituto de bioeconomia",
journal = "2nd Green International Conference, 21-23 March, 2023, Valladolid, Spain, Book of Abstracts",
title = "Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates",
pages = "50",
url = "https://hdl.handle.net/21.15107/rcub_rik_1182"
}
Ćujić Nikolić, N., Žilić, S., Mutavski, Z., Simić, M., Marković, S., Šavikin, K.,& Nikolić, V.. (2023). Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates. in 2nd Green International Conference, 21-23 March, 2023, Valladolid, Spain, Book of Abstracts
Valladolid : Instituto de bioeconomia., 50.
https://hdl.handle.net/21.15107/rcub_rik_1182
Ćujić Nikolić N, Žilić S, Mutavski Z, Simić M, Marković S, Šavikin K, Nikolić V. Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates. in 2nd Green International Conference, 21-23 March, 2023, Valladolid, Spain, Book of Abstracts. 2023;:50.
https://hdl.handle.net/21.15107/rcub_rik_1182 .
Ćujić Nikolić, Nada, Žilić, Slađana, Mutavski, Zorana, Simić, Marijana, Marković, Snežana, Šavikin, Katarina, Nikolić, Valentina, "Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates" in 2nd Green International Conference, 21-23 March, 2023, Valladolid, Spain, Book of Abstracts (2023):50,
https://hdl.handle.net/21.15107/rcub_rik_1182 .

Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties

Kandić, Vesna; Nikolić, Valentina; Simić, Marijana; Žilić, Slađana; Stevanović, Milan; Mandić, Dragan; Dodig, Dejan

(2023)

TY  - JOUR
AU  - Kandić, Vesna
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Stevanović, Milan
AU  - Mandić, Dragan
AU  - Dodig, Dejan
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1175
AB  - Growing understanding of the relationship between nutrition and human health has led to an increase in the consumption of alternative crops, new cereal varieties and foods with higher nutritional values. In this study we compared nutritional contents and functional-technological properties of spelt (Triticum spelta L.) and bread wheat (T. aestivum L.) whole-meal flours, obtained from the genotypes grown at the same field trial, and their correlation with 1000 kernels weight (TKW). The average values of TKW for spelt and wheat did not significantly differ, while protein and wet gluten content were significantly higher in spelt (18.8% and 53.9% DM) than in wheat flours (12% and 27.3% DM). Although wheat flours were significantly richer in starch (66.4% compared to 62.5% DM), both spelt and wheat had similar amylose and amylopectin content. The analysis of dietary fibers showed that wheat flours had significantly higher hemicellulose and neutral detergent fiber content, as well as total sugar and sucrose. Water holding capacity were significantly higher in wheat flours. Pasting properties of flours did not differ significantly, except for peak viscosity (Vpeak) which was higher for spelt flours. The TKW of spelt genotypes was in the strongest positive correlation with amylopectin and reducing sugar, while in contrary, TKW of wheat was in the strongest positive correlation with amylose. The TKW had positive influence on dietary fibers of wheat and spelt flours (except acid detergent fiber and cellulose). Correlation between TKW and protein, starch and wet gluten was similar for both subspecies. In both subspecies reducing and total sugars content had negative impact on viscosity parameters
T2  - Chilean Journal of Agricultural Research
T1  - Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties
VL  - 83
IS  - 1
SP  - 146
EP  - 158
DO  - 10.4067/S0718-58392023000200146
ER  - 
@article{
author = "Kandić, Vesna and Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Stevanović, Milan and Mandić, Dragan and Dodig, Dejan",
year = "2023",
abstract = "Growing understanding of the relationship between nutrition and human health has led to an increase in the consumption of alternative crops, new cereal varieties and foods with higher nutritional values. In this study we compared nutritional contents and functional-technological properties of spelt (Triticum spelta L.) and bread wheat (T. aestivum L.) whole-meal flours, obtained from the genotypes grown at the same field trial, and their correlation with 1000 kernels weight (TKW). The average values of TKW for spelt and wheat did not significantly differ, while protein and wet gluten content were significantly higher in spelt (18.8% and 53.9% DM) than in wheat flours (12% and 27.3% DM). Although wheat flours were significantly richer in starch (66.4% compared to 62.5% DM), both spelt and wheat had similar amylose and amylopectin content. The analysis of dietary fibers showed that wheat flours had significantly higher hemicellulose and neutral detergent fiber content, as well as total sugar and sucrose. Water holding capacity were significantly higher in wheat flours. Pasting properties of flours did not differ significantly, except for peak viscosity (Vpeak) which was higher for spelt flours. The TKW of spelt genotypes was in the strongest positive correlation with amylopectin and reducing sugar, while in contrary, TKW of wheat was in the strongest positive correlation with amylose. The TKW had positive influence on dietary fibers of wheat and spelt flours (except acid detergent fiber and cellulose). Correlation between TKW and protein, starch and wet gluten was similar for both subspecies. In both subspecies reducing and total sugars content had negative impact on viscosity parameters",
journal = "Chilean Journal of Agricultural Research",
title = "Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties",
volume = "83",
number = "1",
pages = "146-158",
doi = "10.4067/S0718-58392023000200146"
}
Kandić, V., Nikolić, V., Simić, M., Žilić, S., Stevanović, M., Mandić, D.,& Dodig, D.. (2023). Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties. in Chilean Journal of Agricultural Research, 83(1), 146-158.
https://doi.org/10.4067/S0718-58392023000200146
Kandić V, Nikolić V, Simić M, Žilić S, Stevanović M, Mandić D, Dodig D. Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties. in Chilean Journal of Agricultural Research. 2023;83(1):146-158.
doi:10.4067/S0718-58392023000200146 .
Kandić, Vesna, Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Stevanović, Milan, Mandić, Dragan, Dodig, Dejan, "Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties" in Chilean Journal of Agricultural Research, 83, no. 1 (2023):146-158,
https://doi.org/10.4067/S0718-58392023000200146 . .

Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions

Nikolić, Valentina; Vasić, Marko G.; Simić, Marijana; Žilić, Slađana; Jovanović, Snežana; Milovanović, Danka; Sarić, Beka

(Novi Sad :Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, 2023)

TY  - CONF
AU  - Nikolić, Valentina
AU  - Vasić, Marko G.
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Jovanović, Snežana
AU  - Milovanović, Danka
AU  - Sarić, Beka
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1178
AB  - Maize (Zea mays L.) is one of the most important cereal crops in the world, along with wheat and rice. Considering that maize is naturally gluten-free, and safe for persons suffering from celiac disease, or gluten intolerance, wholegrain maize flour is currently trending in the functional food market. Numerous studies related to the distribution of nutritional components among flour fractions with different particle sizes have so far been conducted on barley, sorghum, rice, peas, and soybeans, while the results related to maize are few.
Maize grain of different genetic backgrounds and kernel colors: white dent, yellow popcorn, red dent, and blue popcorn, was used in this study. After grinding maize grain on a stone mill, the wholegrain flour was sifted through three different mesh sieves: 1700, 710, and 212 μm. The content of the major chemical constituents of maize grain was analyzed in each fraction of the sifted wholegrain flour to determine the influence of the particle size after sieving on the distribution of the major nutrients in different fractions. The distribution of the particle sizes among the investigated wholegrain flour samples showed that the medium particle size (710-212 μm) was predominant in all cases, ranging from 60.97% in red flour to 70.64% in white flour, followed by the smallest (≤212 μm) and the largest fraction (1700-710 μm), on average 22.82% and 11.38%, respectively. An increase in the protein content was observed with a decrease in the particle size of the fraction, predominantly in yellow and blue flour, while in white and red flour, the differences among fractions were less significant. The highest increase with the decrease in the particle size of the fraction was manifested by the oil content, followed by the ash content. The crude fiber content in most cases showed a decrease, which is best seen in the example of yellow flour, from 3.59% in the largest particle size fraction to 1.96% in the smallest particle size fraction. The highest starch content was determined in medium particle size fractions of the white (71.86%), red (68.33%), and blue (68.39%), while the highest starch content of the yellow popcorn genotype flour (65.38%) was determined in the largest particle size fraction. The highest ash and oil content was determined in the smallest particle size fraction.
Considering that the digestibility of diet ingredients varies along with the particle size distribution, the next step of the research would be to determine the exact values of the in vitro digestibility of different flour fractions. The fact that the mean particle size of ground maize grains significantly influences nutrient composition, may provide new possibilities of incorporating different wholegrain maize flour fractions in food or feed to meet the specific criteria and dietary needs of different categories of consumers.
AB  - Kukuruz (Zea mais L.) je jedna od najvažnijih žitarica u svetu, pored pšenice i pirinča. S obzirom da je kukuruz prirodno bez glutena i bezbedan za osobe koje boluju od celijakije, ili intolerancije na gluten, potražnja za integralnim kukuruznim brašno je trenutno u porastu na tržištu funkcionalne hrane. Brojna istraživanja koja se odnose na distribuciju nutritivnih komponenata među frakcijama brašna različite veličine čestica do sada su sprovedena na ječmu, sirku, pirinču, grašku i soji, dok su rezultati vezani za kukuruz malobrojni.
U ovom istraživanju korišćeno je zrno kukuruza različite genetske osnove i boje zrna: beli zuban, žuti kokičar, crveni zuban i plavi kokičar. Nakon mlevenja kukuruznog zrna na mlinu sa kamenom, inegralno brašno je prosejano kroz tri različita sita sa otvorima: 1700, 710 i 212 μm. Sadržaj najznačajnijih hemijskih komponenata kukuruznog zrna analiziran je u svakoj frakciji prosejanog integralnog brašna kako bi se odredio uticaj veličine čestica nakon prosejavanja na raspodelu glavnih hranljivih materija u različitim frakcijama. Distribucija veličina čestica među ispitivanim uzorcima integralnog brašna pokazala je da je u svim slučajevima najzastupljenija bila srednja veličina čestica (710-212 μm), koja se kretala od 60,97% u crvenom do 70,64% u belom brašnu, a zatim najsitnija (≤ 212 μm) i najkrupnija frakcija (1700-710 μm), u proseku 22,82% i 11,38%, redom. Uočeno je povećanje sadržaja proteina sa smanjenjem veličine čestica frakcije, pretežno kod žutog i plavog brašna, dok su kod belog i crvenog brašna razlike među frakcijama bile manje značajne. Najveći porast sa smanjenjem veličine čestica frakcije manifestovao se u sadržaju ulja, zatim u sadržaju pepela. Sadržaj sirove celuloze u većini slučajeva je pokazao pad, što se najbolje vidi na primeru žutog brašna, sa 3,59% u najkrupnijoj frakciji na 1,96% u frakciji sa najsitnijim česticama. Najveći sadržaj skroba utvrđen je u frakcijama srednje veličine čestica belog (71,86%), crvenog (68,33%) i plavog (68,39%), dok je najveći sadržaj skroba u brašnu od žutog kokičara (65,38%) utvrđen u frakciji sa najkrupnijim česticama. Najveći sadržaj pepela i ulja određen je u frakciji najmanje veličine čestica.
S obzirom na to da svarljivost hranljivih sastojaka varira zajedno sa distribucijom veličine čestica, sledeći korak istraživanja bi bio utvrđivanje tačnih vrednosti in vitro svarljivosti različitih frakcija brašna. Činjenica da prosečna veličina čestica mlevenog zrna kukuruza značajno utiče na sadržaj pojedinih hranljivih materija, može da pruži nove mogućnosti za upotrebu različitih frakcija integralnog kukuruznog brašna u formulaciji hrane za ljude i životinje kako bi se zadovoljili specifični kriterijumi i prehrambene potrebe različitih kategorija konzumenata.
PB  - Novi Sad :Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - 7. International conference sustainable postharvest and food technologies INOPTEP 2023 and XXXV Scientific - professional conference processing and energy in agriculture PTEP 2023, Subotica – Palić, 23 – 28. april 2023. - Book of abstracts
T1  - Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions
T1  - Uticaj veličine čestica integralnog kukuruznog brašna nakon prosejavnja na nutritivni sastav u različitim frakcijama
SP  - 91
EP  - 92
UR  - https://hdl.handle.net/21.15107/rcub_rik_1178
ER  - 
@conference{
author = "Nikolić, Valentina and Vasić, Marko G. and Simić, Marijana and Žilić, Slađana and Jovanović, Snežana and Milovanović, Danka and Sarić, Beka",
year = "2023",
abstract = "Maize (Zea mays L.) is one of the most important cereal crops in the world, along with wheat and rice. Considering that maize is naturally gluten-free, and safe for persons suffering from celiac disease, or gluten intolerance, wholegrain maize flour is currently trending in the functional food market. Numerous studies related to the distribution of nutritional components among flour fractions with different particle sizes have so far been conducted on barley, sorghum, rice, peas, and soybeans, while the results related to maize are few.
Maize grain of different genetic backgrounds and kernel colors: white dent, yellow popcorn, red dent, and blue popcorn, was used in this study. After grinding maize grain on a stone mill, the wholegrain flour was sifted through three different mesh sieves: 1700, 710, and 212 μm. The content of the major chemical constituents of maize grain was analyzed in each fraction of the sifted wholegrain flour to determine the influence of the particle size after sieving on the distribution of the major nutrients in different fractions. The distribution of the particle sizes among the investigated wholegrain flour samples showed that the medium particle size (710-212 μm) was predominant in all cases, ranging from 60.97% in red flour to 70.64% in white flour, followed by the smallest (≤212 μm) and the largest fraction (1700-710 μm), on average 22.82% and 11.38%, respectively. An increase in the protein content was observed with a decrease in the particle size of the fraction, predominantly in yellow and blue flour, while in white and red flour, the differences among fractions were less significant. The highest increase with the decrease in the particle size of the fraction was manifested by the oil content, followed by the ash content. The crude fiber content in most cases showed a decrease, which is best seen in the example of yellow flour, from 3.59% in the largest particle size fraction to 1.96% in the smallest particle size fraction. The highest starch content was determined in medium particle size fractions of the white (71.86%), red (68.33%), and blue (68.39%), while the highest starch content of the yellow popcorn genotype flour (65.38%) was determined in the largest particle size fraction. The highest ash and oil content was determined in the smallest particle size fraction.
Considering that the digestibility of diet ingredients varies along with the particle size distribution, the next step of the research would be to determine the exact values of the in vitro digestibility of different flour fractions. The fact that the mean particle size of ground maize grains significantly influences nutrient composition, may provide new possibilities of incorporating different wholegrain maize flour fractions in food or feed to meet the specific criteria and dietary needs of different categories of consumers., Kukuruz (Zea mais L.) je jedna od najvažnijih žitarica u svetu, pored pšenice i pirinča. S obzirom da je kukuruz prirodno bez glutena i bezbedan za osobe koje boluju od celijakije, ili intolerancije na gluten, potražnja za integralnim kukuruznim brašno je trenutno u porastu na tržištu funkcionalne hrane. Brojna istraživanja koja se odnose na distribuciju nutritivnih komponenata među frakcijama brašna različite veličine čestica do sada su sprovedena na ječmu, sirku, pirinču, grašku i soji, dok su rezultati vezani za kukuruz malobrojni.
U ovom istraživanju korišćeno je zrno kukuruza različite genetske osnove i boje zrna: beli zuban, žuti kokičar, crveni zuban i plavi kokičar. Nakon mlevenja kukuruznog zrna na mlinu sa kamenom, inegralno brašno je prosejano kroz tri različita sita sa otvorima: 1700, 710 i 212 μm. Sadržaj najznačajnijih hemijskih komponenata kukuruznog zrna analiziran je u svakoj frakciji prosejanog integralnog brašna kako bi se odredio uticaj veličine čestica nakon prosejavanja na raspodelu glavnih hranljivih materija u različitim frakcijama. Distribucija veličina čestica među ispitivanim uzorcima integralnog brašna pokazala je da je u svim slučajevima najzastupljenija bila srednja veličina čestica (710-212 μm), koja se kretala od 60,97% u crvenom do 70,64% u belom brašnu, a zatim najsitnija (≤ 212 μm) i najkrupnija frakcija (1700-710 μm), u proseku 22,82% i 11,38%, redom. Uočeno je povećanje sadržaja proteina sa smanjenjem veličine čestica frakcije, pretežno kod žutog i plavog brašna, dok su kod belog i crvenog brašna razlike među frakcijama bile manje značajne. Najveći porast sa smanjenjem veličine čestica frakcije manifestovao se u sadržaju ulja, zatim u sadržaju pepela. Sadržaj sirove celuloze u većini slučajeva je pokazao pad, što se najbolje vidi na primeru žutog brašna, sa 3,59% u najkrupnijoj frakciji na 1,96% u frakciji sa najsitnijim česticama. Najveći sadržaj skroba utvrđen je u frakcijama srednje veličine čestica belog (71,86%), crvenog (68,33%) i plavog (68,39%), dok je najveći sadržaj skroba u brašnu od žutog kokičara (65,38%) utvrđen u frakciji sa najkrupnijim česticama. Najveći sadržaj pepela i ulja određen je u frakciji najmanje veličine čestica.
S obzirom na to da svarljivost hranljivih sastojaka varira zajedno sa distribucijom veličine čestica, sledeći korak istraživanja bi bio utvrđivanje tačnih vrednosti in vitro svarljivosti različitih frakcija brašna. Činjenica da prosečna veličina čestica mlevenog zrna kukuruza značajno utiče na sadržaj pojedinih hranljivih materija, može da pruži nove mogućnosti za upotrebu različitih frakcija integralnog kukuruznog brašna u formulaciji hrane za ljude i životinje kako bi se zadovoljili specifični kriterijumi i prehrambene potrebe različitih kategorija konzumenata.",
publisher = "Novi Sad :Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "7. International conference sustainable postharvest and food technologies INOPTEP 2023 and XXXV Scientific - professional conference processing and energy in agriculture PTEP 2023, Subotica – Palić, 23 – 28. april 2023. - Book of abstracts",
title = "Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions, Uticaj veličine čestica integralnog kukuruznog brašna nakon prosejavnja na nutritivni sastav u različitim frakcijama",
pages = "91-92",
url = "https://hdl.handle.net/21.15107/rcub_rik_1178"
}
Nikolić, V., Vasić, M. G., Simić, M., Žilić, S., Jovanović, S., Milovanović, D.,& Sarić, B.. (2023). Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions. in 7. International conference sustainable postharvest and food technologies INOPTEP 2023 and XXXV Scientific - professional conference processing and energy in agriculture PTEP 2023, Subotica – Palić, 23 – 28. april 2023. - Book of abstracts
Novi Sad :Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 91-92.
https://hdl.handle.net/21.15107/rcub_rik_1178
Nikolić V, Vasić MG, Simić M, Žilić S, Jovanović S, Milovanović D, Sarić B. Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions. in 7. International conference sustainable postharvest and food technologies INOPTEP 2023 and XXXV Scientific - professional conference processing and energy in agriculture PTEP 2023, Subotica – Palić, 23 – 28. april 2023. - Book of abstracts. 2023;:91-92.
https://hdl.handle.net/21.15107/rcub_rik_1178 .
Nikolić, Valentina, Vasić, Marko G., Simić, Marijana, Žilić, Slađana, Jovanović, Snežana, Milovanović, Danka, Sarić, Beka, "Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions" in 7. International conference sustainable postharvest and food technologies INOPTEP 2023 and XXXV Scientific - professional conference processing and energy in agriculture PTEP 2023, Subotica – Palić, 23 – 28. april 2023. - Book of abstracts (2023):91-92,
https://hdl.handle.net/21.15107/rcub_rik_1178 .

Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours

Nikolić, Valentina; Simić, Marijana; Vasić, Marko G.; Milovanović, Danka; Sarić, Beka

(2023)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Vasić, Marko G.
AU  - Milovanović, Danka
AU  - Sarić, Beka
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1176
AB  - Maize (Zea mays L.) is one of the most important cereal crops in the world, along with wheat and rice. Considering
that many physical and chemical factors influence the digestibility of food and feed ingredients, this study aimed to
determine the effect of particle size on the in vitro digestibility and nutritional properties of various wholegrain maize
flour fractions. Maize grains of various genetic backgrounds and kernel colours were used in this study, namely, white
dent, yellow popcorn, red dent and blue popcorn. After grinding maize grains on a stone mill, the wholegrain flour was
dry-sieved through three mesh sieves: 1700 μm, 710 μm and 212 μm. The medium particle size fraction (710–212 μm)
was dominant. The in vitro digestibility testing showed that the powder fraction (< 212 μm) was the most digestible in
all investigated samples, while the coarse fraction was the least digestible. The yellow popcorn genotype showed the
highest overall digestibility. An increase in the protein content was observed with a decrease in the particle size of the
fraction. The findings of this study offer new possibilities for incorporating various wholegrain maize flour fractions in
food or feed to meet the specific needs of various categories of consumers.
T2  - Journal of Food and Nutrition Research
T1  - Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours
VL  - 62
IS  - 3
SP  - 245
EP  - 253
UR  - https://hdl.handle.net/21.15107/rcub_rik_1176
ER  - 
@article{
author = "Nikolić, Valentina and Simić, Marijana and Vasić, Marko G. and Milovanović, Danka and Sarić, Beka",
year = "2023",
abstract = "Maize (Zea mays L.) is one of the most important cereal crops in the world, along with wheat and rice. Considering
that many physical and chemical factors influence the digestibility of food and feed ingredients, this study aimed to
determine the effect of particle size on the in vitro digestibility and nutritional properties of various wholegrain maize
flour fractions. Maize grains of various genetic backgrounds and kernel colours were used in this study, namely, white
dent, yellow popcorn, red dent and blue popcorn. After grinding maize grains on a stone mill, the wholegrain flour was
dry-sieved through three mesh sieves: 1700 μm, 710 μm and 212 μm. The medium particle size fraction (710–212 μm)
was dominant. The in vitro digestibility testing showed that the powder fraction (< 212 μm) was the most digestible in
all investigated samples, while the coarse fraction was the least digestible. The yellow popcorn genotype showed the
highest overall digestibility. An increase in the protein content was observed with a decrease in the particle size of the
fraction. The findings of this study offer new possibilities for incorporating various wholegrain maize flour fractions in
food or feed to meet the specific needs of various categories of consumers.",
journal = "Journal of Food and Nutrition Research",
title = "Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours",
volume = "62",
number = "3",
pages = "245-253",
url = "https://hdl.handle.net/21.15107/rcub_rik_1176"
}
Nikolić, V., Simić, M., Vasić, M. G., Milovanović, D.,& Sarić, B.. (2023). Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours. in Journal of Food and Nutrition Research, 62(3), 245-253.
https://hdl.handle.net/21.15107/rcub_rik_1176
Nikolić V, Simić M, Vasić MG, Milovanović D, Sarić B. Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours. in Journal of Food and Nutrition Research. 2023;62(3):245-253.
https://hdl.handle.net/21.15107/rcub_rik_1176 .
Nikolić, Valentina, Simić, Marijana, Vasić, Marko G., Milovanović, Danka, Sarić, Beka, "Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours" in Journal of Food and Nutrition Research, 62, no. 3 (2023):245-253,
https://hdl.handle.net/21.15107/rcub_rik_1176 .

Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content

Nikolić, Valentina; Žilić, Slađana; Simić, Marijana; Kandić, Vesna; Titan, Primož

(Zagreb : Faculty of Food Technology and Biotechnology, University of Zagreb, 2023)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Kandić, Vesna
AU  - Titan, Primož
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1177
AB  - The consumption of whole grain cereal flour contributes to increased
intake of dietary fibre and phenolic compounds beneficial to human health. However,
whole grain flour also has some disadvantages, such as poor baking properties and
lower technological quality. Applying ultrasonic and hydrothermal treatments can provide
new opportunities to modify and improve the baking and biofunctionality of flour as well
as the quality of baked goods.
Experimental approach. The whole grain flour samples of six wheat varieties with different
amylose content were studied. The original chemical composition and viscosity
profiles of the flour were determined. The flour samples were subjected to ultrasonic treatment
at a frequency of 30 kHz and temperature of 40 °C for 10 min and hydrothermal treatment
on a magnetic stirrer with heating for 3 min after reaching the boiling point. The
treatments were carried out to determine their influence on the studied digestible and
antioxidant properties of the flour. A multistep in vitro enzymatic digestibility protocol
simulating the digestion process in the human gastrointestinal tract was applied to the
untreated and treated whole grain flour samples. Total free phenolic compound content
and total antioxidant capacity were also determined.
Results and conclusions. Hydrothermal treatment had a positive effect on the digestibility
of the whole grain flour, especially in waxy wheat genotypes compared to those
with high amylose content, due to the formation of resistant starch. The hydrothermal
treatment had an overall negative effect on the antioxidant capacity of the flour samples,
while ultrasonic treatment generally increased the analytical values of total free phenolic
compounds by enhancing their extractability. These findings can provide valuable information
for the development of new whole wheat foods.
PB  - Zagreb : Faculty of Food Technology and Biotechnology, University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content
VL  - 61
IS  - 3
SP  - 302
EP  - 311
DO  - 10.17113/ftb.61.03.23.8016
ER  - 
@article{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Kandić, Vesna and Titan, Primož",
year = "2023",
abstract = "The consumption of whole grain cereal flour contributes to increased
intake of dietary fibre and phenolic compounds beneficial to human health. However,
whole grain flour also has some disadvantages, such as poor baking properties and
lower technological quality. Applying ultrasonic and hydrothermal treatments can provide
new opportunities to modify and improve the baking and biofunctionality of flour as well
as the quality of baked goods.
Experimental approach. The whole grain flour samples of six wheat varieties with different
amylose content were studied. The original chemical composition and viscosity
profiles of the flour were determined. The flour samples were subjected to ultrasonic treatment
at a frequency of 30 kHz and temperature of 40 °C for 10 min and hydrothermal treatment
on a magnetic stirrer with heating for 3 min after reaching the boiling point. The
treatments were carried out to determine their influence on the studied digestible and
antioxidant properties of the flour. A multistep in vitro enzymatic digestibility protocol
simulating the digestion process in the human gastrointestinal tract was applied to the
untreated and treated whole grain flour samples. Total free phenolic compound content
and total antioxidant capacity were also determined.
Results and conclusions. Hydrothermal treatment had a positive effect on the digestibility
of the whole grain flour, especially in waxy wheat genotypes compared to those
with high amylose content, due to the formation of resistant starch. The hydrothermal
treatment had an overall negative effect on the antioxidant capacity of the flour samples,
while ultrasonic treatment generally increased the analytical values of total free phenolic
compounds by enhancing their extractability. These findings can provide valuable information
for the development of new whole wheat foods.",
publisher = "Zagreb : Faculty of Food Technology and Biotechnology, University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content",
volume = "61",
number = "3",
pages = "302-311",
doi = "10.17113/ftb.61.03.23.8016"
}
Nikolić, V., Žilić, S., Simić, M., Kandić, V.,& Titan, P.. (2023). Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content. in Food Technology and Biotechnology
Zagreb : Faculty of Food Technology and Biotechnology, University of Zagreb., 61(3), 302-311.
https://doi.org/10.17113/ftb.61.03.23.8016
Nikolić V, Žilić S, Simić M, Kandić V, Titan P. Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content. in Food Technology and Biotechnology. 2023;61(3):302-311.
doi:10.17113/ftb.61.03.23.8016 .
Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Kandić, Vesna, Titan, Primož, "Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content" in Food Technology and Biotechnology, 61, no. 3 (2023):302-311,
https://doi.org/10.17113/ftb.61.03.23.8016 . .

Microencapsulates of blue maize polyphenolics as a promising Ingredient in the food and pharmaceutical Industry: characterization, antioxidant properties, and In vitro-simulated digestion

Ćujić Nikolić, Nada; Žilić, Slađana; Simić, Marijana; Nikolić, Valentina; Živković, Jelena; Markovic, Smilja; Šavikin, Katarina

(Basel : MDPI, 2023)

TY  - JOUR
AU  - Ćujić Nikolić, Nada
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Nikolić, Valentina
AU  - Živković, Jelena
AU  - Markovic, Smilja
AU  - Šavikin, Katarina
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1142
AB  - An anthocyanin-rich blue maize waste product was used for anthocyanin extraction. To preserve bioactive phenolic compounds, a spray-drying technique was employed using conventional wall material maltodextrin (MD), with novel one, hydroxypropyl-β-cyclodextrin (HPBCD). The obtained spray-dried maize extract (SME) and microencapsulates were analyzed based on physicochemical powder properties, chemical analysis, antioxidant activity, and digestibility. The examined microencapsulates demonstrated good powder properties, exhibited a high powder yield (up to 83%), and had a low moisture content (less than 5%). HPBCD and MD + HPBCD combinations demonstrated superior powder properties in the terms of decreasing the time necessary for rehydration (133.25 and 153.8 s, respectively). The mean average particle diameter ranged from 4.72 to 21.33 µm. DSC analyses signified high powder thermal stability, around 200 °C, related to the increasing preservation with biopolymer addition. The total phenolic and anthocyanin compounds ranged from 30,622 to 32,211 mg CE/kg (CE—catechin equivalents) and from 9642 to 12,182 mg CGE/kg (CGE—cyanidin 3-glucoside equivalents), respectively, associated with good bioactive compound protection. Microencapsulates with both carriers (15% MD and 15% HPBCD) had the highest digestibility (73.63%). Our results indicated that the microencapsulates created with the active ingredient and the wall materials (MD and HPBCD) could protect phenolic compounds/anthocyanins against ABTS radicals (63.53 and 62.47 mmol Trolox Eq/kg, respectively).
PB  - Basel : MDPI
T2  - Foods
T1  - Microencapsulates of blue maize polyphenolics as a promising Ingredient in the food and pharmaceutical Industry: characterization, antioxidant properties, and In vitro-simulated digestion
VL  - 12
IS  - 9
SP  - 1870
DO  - 10.3390/foods12091870
ER  - 
@article{
author = "Ćujić Nikolić, Nada and Žilić, Slađana and Simić, Marijana and Nikolić, Valentina and Živković, Jelena and Markovic, Smilja and Šavikin, Katarina",
year = "2023",
abstract = "An anthocyanin-rich blue maize waste product was used for anthocyanin extraction. To preserve bioactive phenolic compounds, a spray-drying technique was employed using conventional wall material maltodextrin (MD), with novel one, hydroxypropyl-β-cyclodextrin (HPBCD). The obtained spray-dried maize extract (SME) and microencapsulates were analyzed based on physicochemical powder properties, chemical analysis, antioxidant activity, and digestibility. The examined microencapsulates demonstrated good powder properties, exhibited a high powder yield (up to 83%), and had a low moisture content (less than 5%). HPBCD and MD + HPBCD combinations demonstrated superior powder properties in the terms of decreasing the time necessary for rehydration (133.25 and 153.8 s, respectively). The mean average particle diameter ranged from 4.72 to 21.33 µm. DSC analyses signified high powder thermal stability, around 200 °C, related to the increasing preservation with biopolymer addition. The total phenolic and anthocyanin compounds ranged from 30,622 to 32,211 mg CE/kg (CE—catechin equivalents) and from 9642 to 12,182 mg CGE/kg (CGE—cyanidin 3-glucoside equivalents), respectively, associated with good bioactive compound protection. Microencapsulates with both carriers (15% MD and 15% HPBCD) had the highest digestibility (73.63%). Our results indicated that the microencapsulates created with the active ingredient and the wall materials (MD and HPBCD) could protect phenolic compounds/anthocyanins against ABTS radicals (63.53 and 62.47 mmol Trolox Eq/kg, respectively).",
publisher = "Basel : MDPI",
journal = "Foods",
title = "Microencapsulates of blue maize polyphenolics as a promising Ingredient in the food and pharmaceutical Industry: characterization, antioxidant properties, and In vitro-simulated digestion",
volume = "12",
number = "9",
pages = "1870",
doi = "10.3390/foods12091870"
}
Ćujić Nikolić, N., Žilić, S., Simić, M., Nikolić, V., Živković, J., Markovic, S.,& Šavikin, K.. (2023). Microencapsulates of blue maize polyphenolics as a promising Ingredient in the food and pharmaceutical Industry: characterization, antioxidant properties, and In vitro-simulated digestion. in Foods
Basel : MDPI., 12(9), 1870.
https://doi.org/10.3390/foods12091870
Ćujić Nikolić N, Žilić S, Simić M, Nikolić V, Živković J, Markovic S, Šavikin K. Microencapsulates of blue maize polyphenolics as a promising Ingredient in the food and pharmaceutical Industry: characterization, antioxidant properties, and In vitro-simulated digestion. in Foods. 2023;12(9):1870.
doi:10.3390/foods12091870 .
Ćujić Nikolić, Nada, Žilić, Slađana, Simić, Marijana, Nikolić, Valentina, Živković, Jelena, Markovic, Smilja, Šavikin, Katarina, "Microencapsulates of blue maize polyphenolics as a promising Ingredient in the food and pharmaceutical Industry: characterization, antioxidant properties, and In vitro-simulated digestion" in Foods, 12, no. 9 (2023):1870,
https://doi.org/10.3390/foods12091870 . .
3

Effect of anthocyanin-enriched brine on nutritional, functional and sensory properties of pickled baby corn

Simić, Marijana; Nikolić, Valentina; Škrobot (Jambrec), Dubravka; Srdić, Jelena; Perić, Vesna; Despotovic, Sasa; Žilić, Slađana

(Basel : MDPI, 2023)

TY  - JOUR
AU  - Simić, Marijana
AU  - Nikolić, Valentina
AU  - Škrobot (Jambrec), Dubravka
AU  - Srdić, Jelena
AU  - Perić, Vesna
AU  - Despotovic, Sasa
AU  - Žilić, Slađana
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1141
AB  - Considering the great potential of black soybean seed coat as a source of bioactive compounds, the objective of this study was to investigate the effect of anthocyanin-rich brine from the seed coat on functional properties of pickled baby corn, as well as its sensory properties. Given that the ears of sweet corn, popping corn and semi-flint corn were used for pickling in the pre-pollination phase, the effect of genotype and its growing stage on the chemical composition of Baby corn product was also taken into consideration. The brine of black soybean with a total anthocyanins content of 11,882.9 mg CGE/kg (cyanidin 3-glucoside equivalent) and an antioxidant capacity of 399.5 mmol Trolox Eq/kg determined by QUENCHER method had a positive impact on the functional potential of baby corn products. The content of total anthocyanins in the obtained products ranged from 748.6 to 881.2 mg CGE/kg, the predominant anthocyanin was cyanidin-3-glucoside (184.6 to 247.5 μg/g), while their colour was red. Compared to the commercial sample, baby corn products pickled in the enriched solution had a 26% to 46% and 17% to 26% higher content of total free phenolic compounds and antioxidant capacity, respectively. Contrarily, the control sample had higher sugar and fibre content. As established, pickled popping corn had the best sensory properties.
PB  - Basel : MDPI
T2  - Plants
T1  - Effect of anthocyanin-enriched brine on nutritional, functional and sensory properties of pickled baby corn
VL  - 12
IS  - 9
SP  - 1812
DO  - 10.3390/plants12091812
ER  - 
@article{
author = "Simić, Marijana and Nikolić, Valentina and Škrobot (Jambrec), Dubravka and Srdić, Jelena and Perić, Vesna and Despotovic, Sasa and Žilić, Slađana",
year = "2023",
abstract = "Considering the great potential of black soybean seed coat as a source of bioactive compounds, the objective of this study was to investigate the effect of anthocyanin-rich brine from the seed coat on functional properties of pickled baby corn, as well as its sensory properties. Given that the ears of sweet corn, popping corn and semi-flint corn were used for pickling in the pre-pollination phase, the effect of genotype and its growing stage on the chemical composition of Baby corn product was also taken into consideration. The brine of black soybean with a total anthocyanins content of 11,882.9 mg CGE/kg (cyanidin 3-glucoside equivalent) and an antioxidant capacity of 399.5 mmol Trolox Eq/kg determined by QUENCHER method had a positive impact on the functional potential of baby corn products. The content of total anthocyanins in the obtained products ranged from 748.6 to 881.2 mg CGE/kg, the predominant anthocyanin was cyanidin-3-glucoside (184.6 to 247.5 μg/g), while their colour was red. Compared to the commercial sample, baby corn products pickled in the enriched solution had a 26% to 46% and 17% to 26% higher content of total free phenolic compounds and antioxidant capacity, respectively. Contrarily, the control sample had higher sugar and fibre content. As established, pickled popping corn had the best sensory properties.",
publisher = "Basel : MDPI",
journal = "Plants",
title = "Effect of anthocyanin-enriched brine on nutritional, functional and sensory properties of pickled baby corn",
volume = "12",
number = "9",
pages = "1812",
doi = "10.3390/plants12091812"
}
Simić, M., Nikolić, V., Škrobot (Jambrec), D., Srdić, J., Perić, V., Despotovic, S.,& Žilić, S.. (2023). Effect of anthocyanin-enriched brine on nutritional, functional and sensory properties of pickled baby corn. in Plants
Basel : MDPI., 12(9), 1812.
https://doi.org/10.3390/plants12091812
Simić M, Nikolić V, Škrobot (Jambrec) D, Srdić J, Perić V, Despotovic S, Žilić S. Effect of anthocyanin-enriched brine on nutritional, functional and sensory properties of pickled baby corn. in Plants. 2023;12(9):1812.
doi:10.3390/plants12091812 .
Simić, Marijana, Nikolić, Valentina, Škrobot (Jambrec), Dubravka, Srdić, Jelena, Perić, Vesna, Despotovic, Sasa, Žilić, Slađana, "Effect of anthocyanin-enriched brine on nutritional, functional and sensory properties of pickled baby corn" in Plants, 12, no. 9 (2023):1812,
https://doi.org/10.3390/plants12091812 . .
1

The influence of micronization of cereals and legumes on feed conversion, digestibility, and daily gain of weaned piglets

Milovanović, Danka; Nikolić, Valentina; Žilić, Slađana; Simić, Marijana; Sarić, Beka; Jovanović, Snežana

(Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu, 2023)

TY  - CONF
AU  - Milovanović, Danka
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Sarić, Beka
AU  - Jovanović, Snežana
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1136
AB  - The main aim of this study was to assess the effect of the
micronization process applied on cereals and legumes, as feed components, on
the efficiency of feed conversion, digestibility, and daily gain of weaned piglets.
The results showed that the digestibility of the investigated micronized maize
and wheat flakes was higher than that of the respective raw grains. The
digestibility of the feed mixture prepared with micronized cereals and legumes
was higher (84.74%) than that of the commercial feed mixture (80.27%). The feed
mixture prepared with micronized cereals and legumes manifested beneficial
effects on weaned piglets' daily gain, feed conversion, and digestibility in the
feeding trial.
PB  - Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu
C3  - 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings
T1  - The influence of micronization of cereals and legumes on feed conversion, digestibility, and daily gain of weaned piglets
SP  - 399
EP  - 404
DO  - 10.46793/SBT28.399M
ER  - 
@conference{
author = "Milovanović, Danka and Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Sarić, Beka and Jovanović, Snežana",
year = "2023",
abstract = "The main aim of this study was to assess the effect of the
micronization process applied on cereals and legumes, as feed components, on
the efficiency of feed conversion, digestibility, and daily gain of weaned piglets.
The results showed that the digestibility of the investigated micronized maize
and wheat flakes was higher than that of the respective raw grains. The
digestibility of the feed mixture prepared with micronized cereals and legumes
was higher (84.74%) than that of the commercial feed mixture (80.27%). The feed
mixture prepared with micronized cereals and legumes manifested beneficial
effects on weaned piglets' daily gain, feed conversion, and digestibility in the
feeding trial.",
publisher = "Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu",
journal = "1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings",
title = "The influence of micronization of cereals and legumes on feed conversion, digestibility, and daily gain of weaned piglets",
pages = "399-404",
doi = "10.46793/SBT28.399M"
}
Milovanović, D., Nikolić, V., Žilić, S., Simić, M., Sarić, B.,& Jovanović, S.. (2023). The influence of micronization of cereals and legumes on feed conversion, digestibility, and daily gain of weaned piglets. in 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings
Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu., 399-404.
https://doi.org/10.46793/SBT28.399M
Milovanović D, Nikolić V, Žilić S, Simić M, Sarić B, Jovanović S. The influence of micronization of cereals and legumes on feed conversion, digestibility, and daily gain of weaned piglets. in 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings. 2023;:399-404.
doi:10.46793/SBT28.399M .
Milovanović, Danka, Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Sarić, Beka, Jovanović, Snežana, "The influence of micronization of cereals and legumes on feed conversion, digestibility, and daily gain of weaned piglets" in 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings (2023):399-404,
https://doi.org/10.46793/SBT28.399M . .

Novel trends in application and pretreatment of lignocellulosic agricultural waste

Nikolić, Valentina; Simić, Marijana; Žilić, Slađana; Milovanović, Danka; Sarić, Beka; Vasić, Marko G.

(Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu, 2023)

TY  - CONF
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Milovanović, Danka
AU  - Sarić, Beka
AU  - Vasić, Marko G.
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1135
AB  - Lignocellulosic biomass represents the most abundant renewable
material in the world, whereas agricultural residues, including those from maize
cultivation, comprise a significant fraction of the total plant waste that can be
repurposed for various applications. Lignocellulosic feedstocks are non-edible
and consist mainly of: cellulose, hemicellulose, and lignin, along with extractive
compounds. Pretreatment is required to separate the lignocellulosic biomass into
its constituents for efficient utilization. Even after extensive research and
development of numerous techniques, pretreatment remains one of the most
expensive phases in converting lignocellulosic biomass into biobased products.
PB  - Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu
C3  - 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings
T1  - Novel trends in application and pretreatment of lignocellulosic agricultural waste
SP  - 271
EP  - 276
DO  - 10.46793/SBT28.271N
ER  - 
@conference{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Milovanović, Danka and Sarić, Beka and Vasić, Marko G.",
year = "2023",
abstract = "Lignocellulosic biomass represents the most abundant renewable
material in the world, whereas agricultural residues, including those from maize
cultivation, comprise a significant fraction of the total plant waste that can be
repurposed for various applications. Lignocellulosic feedstocks are non-edible
and consist mainly of: cellulose, hemicellulose, and lignin, along with extractive
compounds. Pretreatment is required to separate the lignocellulosic biomass into
its constituents for efficient utilization. Even after extensive research and
development of numerous techniques, pretreatment remains one of the most
expensive phases in converting lignocellulosic biomass into biobased products.",
publisher = "Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu",
journal = "1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings",
title = "Novel trends in application and pretreatment of lignocellulosic agricultural waste",
pages = "271-276",
doi = "10.46793/SBT28.271N"
}
Nikolić, V., Simić, M., Žilić, S., Milovanović, D., Sarić, B.,& Vasić, M. G.. (2023). Novel trends in application and pretreatment of lignocellulosic agricultural waste. in 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings
Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu., 271-276.
https://doi.org/10.46793/SBT28.271N
Nikolić V, Simić M, Žilić S, Milovanović D, Sarić B, Vasić MG. Novel trends in application and pretreatment of lignocellulosic agricultural waste. in 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings. 2023;:271-276.
doi:10.46793/SBT28.271N .
Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Milovanović, Danka, Sarić, Beka, Vasić, Marko G., "Novel trends in application and pretreatment of lignocellulosic agricultural waste" in 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings (2023):271-276,
https://doi.org/10.46793/SBT28.271N . .

Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines

Nikolić, Valentina; Simić, Marijana; Žilić, Slađana; Kravić, Natalija; Vančetović, Jelena; Sečanski, Mile; Vasić, Marko G.

(Novi Sad : University of Novi Sad, Scientific Institute of Food Technology, 2023)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Kravić, Natalija
AU  - Vančetović, Jelena
AU  - Sečanski, Mile
AU  - Vasić, Marko G.
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1133
AB  - The aim of this study was to assess the chemical composition and bioactive properties of the wholegrain flour obtained from eleven maize inbred lines to identify genotypes with increased potential for the development of hybrids with high nutritional and functional value, suitable for food production. The maize inbreds, including seven standard yellow, two QPM (quality protein maize) and two lines for red kernel hybrids, were grown in the experimental field of the Maize Research Institute at the location of Zemun Polje, Serbia. Wholegrain maize flour was got by grinding the maize grain in a laboratory mill. The assessment of the chemical composition and content of certain bioactive compounds, as well as the total antioxidant capacity, was conducted using standard laboratory procedures. The highest starch content (73.73%) was determined in line L8, while line L10 had the highest protein content (12.82%). Among soluble proteins, the α-zein fraction was dominant in most of the lines, ranging from 0.92% to 3.57%. The highest content of total fibres (NDF) was determined in red kernel line L9 (15.77%). Line L8 was the richest in total carotenoids (21.08 μg βCE/g d.m.), while line L7 had the highest total antioxidant capacity (34.30 mmol Trolox/kg d.m.), which can be explained by the presence of anthocyanins in the red grain. Line L1 had the highest content of total sugars (3.36%), and line L4 had the lowest (1.44%). Most of the samples of inbred lines investigated in this study showed good quality parameters regarding chemical composition and bioactive properties. The obtained results may provide some valuable guidelines needed in the following stages of maize breeding and open up various possibilities for the utilization of wholegrain maize flour in the food industry.
AB  - Cilj ovog istraživanja bio je da se odrede hemijski sastav i bioaktivna svojstva integralnog brašna dobijenog od jedanaest inbred linija kukuruza u cilju identifikacije genotipova sa povećanim potencijalom za razvoj hibrida visoke nutritivne i funkcionalne vrednosti, pogodnih za proizvodnju hrane. Linije kukuruza, uključujući sedam standardnih žutih, dve QPM i dve linije za hibrid crvenog zrna, gajene su na oglednom polju Instituta za kukuruz na lokaciji Zemun Polje, Srbija. Integralno kukuruzno brašno dobijeno je mlevenjem u laboratorijskom mlinu. Procena hemijskog sastava i sadržaja pojedinih bioaktivnih jedinjenja, kao i ukupnog antioksidativnog kapaciteta, sprovedena je primenom standardnih laboratorijskih procedura. Najviši sadržaj skroba (73,73%) utvrđen je u liniji L8, dok je linija L10 imala najveći sadržaj proteina (12,82%). Među rastvorljivim proteinima, frakcija α-zeina bila je dominantna u većini linija, u rasponu od 0,92% do 3,57%. Najveći sadržaj ukupnih vlakana (NDF) utvrđen je u zrnu crvene boje Linije 9 (15,77%). Linija L8 je bila najbogatija ukupnim karotenoidima (21,08 mg βCE/g s.m.), dok je linija L7 imala najveći ukupni antioksidativni kapacitet (34,30 mmol Trolox/kg d.m.), što se može objasniti prisustvom antocijana u crvenom zrnu. Linija L1 je imala najveći sadržaj ukupnih šećera (3,36%), a linija L4 imala je najmanji (1,44%). Svi uzorci novih inbred linija ispitivani u ovoj studiji pokazali su dobre parametre kvaliteta u pogledu hemijskog sastava i bioaktivnih svojstava. Dobijeni rezultati mogu dati neke dragocene smernice potrebne u narednim fazama oplemenjivanja kukuruza, kao i otvoriti različite mogućnosti za korišćenje integralnog kukuruznog brašna u prehrambenoj industriji.
PB  - Novi Sad : University of Novi Sad, Scientific Institute of Food Technology
T2  - Food and Feed Research
T1  - Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines
VL  - 50
IS  - 1
SP  - 1
EP  - 11
DO  - 10.5937/ffr0-41894
ER  - 
@article{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Kravić, Natalija and Vančetović, Jelena and Sečanski, Mile and Vasić, Marko G.",
year = "2023",
abstract = "The aim of this study was to assess the chemical composition and bioactive properties of the wholegrain flour obtained from eleven maize inbred lines to identify genotypes with increased potential for the development of hybrids with high nutritional and functional value, suitable for food production. The maize inbreds, including seven standard yellow, two QPM (quality protein maize) and two lines for red kernel hybrids, were grown in the experimental field of the Maize Research Institute at the location of Zemun Polje, Serbia. Wholegrain maize flour was got by grinding the maize grain in a laboratory mill. The assessment of the chemical composition and content of certain bioactive compounds, as well as the total antioxidant capacity, was conducted using standard laboratory procedures. The highest starch content (73.73%) was determined in line L8, while line L10 had the highest protein content (12.82%). Among soluble proteins, the α-zein fraction was dominant in most of the lines, ranging from 0.92% to 3.57%. The highest content of total fibres (NDF) was determined in red kernel line L9 (15.77%). Line L8 was the richest in total carotenoids (21.08 μg βCE/g d.m.), while line L7 had the highest total antioxidant capacity (34.30 mmol Trolox/kg d.m.), which can be explained by the presence of anthocyanins in the red grain. Line L1 had the highest content of total sugars (3.36%), and line L4 had the lowest (1.44%). Most of the samples of inbred lines investigated in this study showed good quality parameters regarding chemical composition and bioactive properties. The obtained results may provide some valuable guidelines needed in the following stages of maize breeding and open up various possibilities for the utilization of wholegrain maize flour in the food industry., Cilj ovog istraživanja bio je da se odrede hemijski sastav i bioaktivna svojstva integralnog brašna dobijenog od jedanaest inbred linija kukuruza u cilju identifikacije genotipova sa povećanim potencijalom za razvoj hibrida visoke nutritivne i funkcionalne vrednosti, pogodnih za proizvodnju hrane. Linije kukuruza, uključujući sedam standardnih žutih, dve QPM i dve linije za hibrid crvenog zrna, gajene su na oglednom polju Instituta za kukuruz na lokaciji Zemun Polje, Srbija. Integralno kukuruzno brašno dobijeno je mlevenjem u laboratorijskom mlinu. Procena hemijskog sastava i sadržaja pojedinih bioaktivnih jedinjenja, kao i ukupnog antioksidativnog kapaciteta, sprovedena je primenom standardnih laboratorijskih procedura. Najviši sadržaj skroba (73,73%) utvrđen je u liniji L8, dok je linija L10 imala najveći sadržaj proteina (12,82%). Među rastvorljivim proteinima, frakcija α-zeina bila je dominantna u većini linija, u rasponu od 0,92% do 3,57%. Najveći sadržaj ukupnih vlakana (NDF) utvrđen je u zrnu crvene boje Linije 9 (15,77%). Linija L8 je bila najbogatija ukupnim karotenoidima (21,08 mg βCE/g s.m.), dok je linija L7 imala najveći ukupni antioksidativni kapacitet (34,30 mmol Trolox/kg d.m.), što se može objasniti prisustvom antocijana u crvenom zrnu. Linija L1 je imala najveći sadržaj ukupnih šećera (3,36%), a linija L4 imala je najmanji (1,44%). Svi uzorci novih inbred linija ispitivani u ovoj studiji pokazali su dobre parametre kvaliteta u pogledu hemijskog sastava i bioaktivnih svojstava. Dobijeni rezultati mogu dati neke dragocene smernice potrebne u narednim fazama oplemenjivanja kukuruza, kao i otvoriti različite mogućnosti za korišćenje integralnog kukuruznog brašna u prehrambenoj industriji.",
publisher = "Novi Sad : University of Novi Sad, Scientific Institute of Food Technology",
journal = "Food and Feed Research",
title = "Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines",
volume = "50",
number = "1",
pages = "1-11",
doi = "10.5937/ffr0-41894"
}
Nikolić, V., Simić, M., Žilić, S., Kravić, N., Vančetović, J., Sečanski, M.,& Vasić, M. G.. (2023). Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines. in Food and Feed Research
Novi Sad : University of Novi Sad, Scientific Institute of Food Technology., 50(1), 1-11.
https://doi.org/10.5937/ffr0-41894
Nikolić V, Simić M, Žilić S, Kravić N, Vančetović J, Sečanski M, Vasić MG. Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines. in Food and Feed Research. 2023;50(1):1-11.
doi:10.5937/ffr0-41894 .
Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Kravić, Natalija, Vančetović, Jelena, Sečanski, Mile, Vasić, Marko G., "Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines" in Food and Feed Research, 50, no. 1 (2023):1-11,
https://doi.org/10.5937/ffr0-41894 . .

The importance of scientific research and cooperation with the industry for the safe cereal-based food development and production

Nikolić, Valentina; Simić, Marijana; Žilić, Slađana; Sarić, Beka; Milovanović, Danka

(Dnipro : International Electronic Scientific and Practical Journal «WayScience», 2023)

TY  - CONF
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Sarić, Beka
AU  - Milovanović, Danka
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1134
AB  - The contemporary age has imposed numerous issues and obstacles worldwide that range from poverty, overpopulation, hunger, and political crisis to global warming, and other environment-bound problems. Furthermore, the interest in food safety and food waste management is gaining momentum. A potential health hazard stems from the presence of acrylamide (AA), a mutagen and Group 2A carcinogen, in food. When food is heated to a temperature above 120 °C during commercial or home cooking, free asparagine (Asn) and reducing sugars undergo the Maillard reaction, which is where AA primarily develops. According to research, foods produced from cereal grains may account for 20–60% of all AA intake. Implementation of a "field-to-fork" strategy that interconnects the food researchers and policymakers with the whole supply chain from cereal growers and the food industry with the consumers, safer and healthier cereal-based food production can be achieved.
PB  - Dnipro : International Electronic Scientific and Practical Journal «WayScience»
C3  - 4th International Scientific and Practical Internet Conference "Integration of Education, Science and Business in Modern Environment: Winter Debates", February 23-24, 2023. Dnipro, Ukraine, Proceedings
T1  - The importance of scientific research and cooperation with the industry for the safe cereal-based food development and production
SP  - 58
EP  - 60
UR  - https://hdl.handle.net/21.15107/rcub_rik_1134
ER  - 
@conference{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Sarić, Beka and Milovanović, Danka",
year = "2023",
abstract = "The contemporary age has imposed numerous issues and obstacles worldwide that range from poverty, overpopulation, hunger, and political crisis to global warming, and other environment-bound problems. Furthermore, the interest in food safety and food waste management is gaining momentum. A potential health hazard stems from the presence of acrylamide (AA), a mutagen and Group 2A carcinogen, in food. When food is heated to a temperature above 120 °C during commercial or home cooking, free asparagine (Asn) and reducing sugars undergo the Maillard reaction, which is where AA primarily develops. According to research, foods produced from cereal grains may account for 20–60% of all AA intake. Implementation of a "field-to-fork" strategy that interconnects the food researchers and policymakers with the whole supply chain from cereal growers and the food industry with the consumers, safer and healthier cereal-based food production can be achieved.",
publisher = "Dnipro : International Electronic Scientific and Practical Journal «WayScience»",
journal = "4th International Scientific and Practical Internet Conference "Integration of Education, Science and Business in Modern Environment: Winter Debates", February 23-24, 2023. Dnipro, Ukraine, Proceedings",
title = "The importance of scientific research and cooperation with the industry for the safe cereal-based food development and production",
pages = "58-60",
url = "https://hdl.handle.net/21.15107/rcub_rik_1134"
}
Nikolić, V., Simić, M., Žilić, S., Sarić, B.,& Milovanović, D.. (2023). The importance of scientific research and cooperation with the industry for the safe cereal-based food development and production. in 4th International Scientific and Practical Internet Conference "Integration of Education, Science and Business in Modern Environment: Winter Debates", February 23-24, 2023. Dnipro, Ukraine, Proceedings
Dnipro : International Electronic Scientific and Practical Journal «WayScience»., 58-60.
https://hdl.handle.net/21.15107/rcub_rik_1134
Nikolić V, Simić M, Žilić S, Sarić B, Milovanović D. The importance of scientific research and cooperation with the industry for the safe cereal-based food development and production. in 4th International Scientific and Practical Internet Conference "Integration of Education, Science and Business in Modern Environment: Winter Debates", February 23-24, 2023. Dnipro, Ukraine, Proceedings. 2023;:58-60.
https://hdl.handle.net/21.15107/rcub_rik_1134 .
Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Sarić, Beka, Milovanović, Danka, "The importance of scientific research and cooperation with the industry for the safe cereal-based food development and production" in 4th International Scientific and Practical Internet Conference "Integration of Education, Science and Business in Modern Environment: Winter Debates", February 23-24, 2023. Dnipro, Ukraine, Proceedings (2023):58-60,
https://hdl.handle.net/21.15107/rcub_rik_1134 .

Encapsulation of anthocyanins from blue maize in order to create functional carriers with application in the food and pharmaceutical industry

Žilić, Slađana; Ćujić Nikolić, Nada; Simić, Marijana; Nikolić, Valentina; Šavikin, Katarina; Živković, Jelena; Vasić, Marko G.

(Belgrade : Maize Research Institute "Zemun Polje", 2022)

TY  - CONF
AU  - Žilić, Slađana
AU  - Ćujić Nikolić, Nada
AU  - Simić, Marijana
AU  - Nikolić, Valentina
AU  - Šavikin, Katarina
AU  - Živković, Jelena
AU  - Vasić, Marko G.
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/1381
AB  - Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative stress. The food and pharmaceutical industry are aiming to exploit the novel sources of valuable bioactove compounds and their increased utilization is one of a researches goal. Anthocyanins-rich colored grains could be used as a functional food ingredient that provides health benefit to a large part of human world’s population.
The aim of the present research was to develop and examine microencapsulation systems of blue maize flour using conventional wall material (biopolymers) as maltodextrin (MD), in combination with novel one, hydroxypropyl-β-cyclodextrin (HPCD), in order to obtain powder with appropriate functional, organoleptic and pharmacological characteristics, uniform in size, which could be applied in the food and pharmaceutical industry. Waste product of blue maize processing was used for anthocyanins extraction. Liquid blue maize extract was spray dried with and without adding carrier agents: MD (30%), HPCD (30 %) and combination of both carriers (15% MD and 15% HPCD). The obtained samples were analyzed for the powder property parameters (powder yield, moisture content, rehydration time, powder densities, flowability, cohesiveness, pH and color) and for the content of phenolic compounds.
Powder bulk and tapped densities are important parameters which determine the quality of final product in pharmaceutical process. Bulk density values were in the range from 0.23 to 0.33 g/ml and tapped densities from 0.37 to 0.55 g/ml, demonstrating good powder properties. Rehydration properties of blue maize microencapsulated powders was in accordance with results of their flowability and cohesiveness. Powder obtained with MD was characterized with significantly longer rehydration time athough in combination with HPCD rehydration time was half time shortened. The average content of anthocyanins and total phelolic compounds in microincapsulates was high, 10.677 μg CGE/g and 31.380 μg CE/g, respectively.
PB  - Belgrade : Maize Research Institute "Zemun Polje"
C3  - 25. EUCARPIA Maize and Sorghum conference current, Challenges and new methods for maize and sorghum breeding, 30.05–2.06.2022., Belgrade, Serbia - Book of abstracts
T1  - Encapsulation of anthocyanins from blue maize in order to create functional carriers with application in the food and pharmaceutical industry
SP  - 39
UR  - https://hdl.handle.net/21.15107/rcub_rik_1381
ER  - 
@conference{
author = "Žilić, Slađana and Ćujić Nikolić, Nada and Simić, Marijana and Nikolić, Valentina and Šavikin, Katarina and Živković, Jelena and Vasić, Marko G.",
year = "2022",
abstract = "Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative stress. The food and pharmaceutical industry are aiming to exploit the novel sources of valuable bioactove compounds and their increased utilization is one of a researches goal. Anthocyanins-rich colored grains could be used as a functional food ingredient that provides health benefit to a large part of human world’s population.
The aim of the present research was to develop and examine microencapsulation systems of blue maize flour using conventional wall material (biopolymers) as maltodextrin (MD), in combination with novel one, hydroxypropyl-β-cyclodextrin (HPCD), in order to obtain powder with appropriate functional, organoleptic and pharmacological characteristics, uniform in size, which could be applied in the food and pharmaceutical industry. Waste product of blue maize processing was used for anthocyanins extraction. Liquid blue maize extract was spray dried with and without adding carrier agents: MD (30%), HPCD (30 %) and combination of both carriers (15% MD and 15% HPCD). The obtained samples were analyzed for the powder property parameters (powder yield, moisture content, rehydration time, powder densities, flowability, cohesiveness, pH and color) and for the content of phenolic compounds.
Powder bulk and tapped densities are important parameters which determine the quality of final product in pharmaceutical process. Bulk density values were in the range from 0.23 to 0.33 g/ml and tapped densities from 0.37 to 0.55 g/ml, demonstrating good powder properties. Rehydration properties of blue maize microencapsulated powders was in accordance with results of their flowability and cohesiveness. Powder obtained with MD was characterized with significantly longer rehydration time athough in combination with HPCD rehydration time was half time shortened. The average content of anthocyanins and total phelolic compounds in microincapsulates was high, 10.677 μg CGE/g and 31.380 μg CE/g, respectively.",
publisher = "Belgrade : Maize Research Institute "Zemun Polje"",
journal = "25. EUCARPIA Maize and Sorghum conference current, Challenges and new methods for maize and sorghum breeding, 30.05–2.06.2022., Belgrade, Serbia - Book of abstracts",
title = "Encapsulation of anthocyanins from blue maize in order to create functional carriers with application in the food and pharmaceutical industry",
pages = "39",
url = "https://hdl.handle.net/21.15107/rcub_rik_1381"
}
Žilić, S., Ćujić Nikolić, N., Simić, M., Nikolić, V., Šavikin, K., Živković, J.,& Vasić, M. G.. (2022). Encapsulation of anthocyanins from blue maize in order to create functional carriers with application in the food and pharmaceutical industry. in 25. EUCARPIA Maize and Sorghum conference current, Challenges and new methods for maize and sorghum breeding, 30.05–2.06.2022., Belgrade, Serbia - Book of abstracts
Belgrade : Maize Research Institute "Zemun Polje"., 39.
https://hdl.handle.net/21.15107/rcub_rik_1381
Žilić S, Ćujić Nikolić N, Simić M, Nikolić V, Šavikin K, Živković J, Vasić MG. Encapsulation of anthocyanins from blue maize in order to create functional carriers with application in the food and pharmaceutical industry. in 25. EUCARPIA Maize and Sorghum conference current, Challenges and new methods for maize and sorghum breeding, 30.05–2.06.2022., Belgrade, Serbia - Book of abstracts. 2022;:39.
https://hdl.handle.net/21.15107/rcub_rik_1381 .
Žilić, Slađana, Ćujić Nikolić, Nada, Simić, Marijana, Nikolić, Valentina, Šavikin, Katarina, Živković, Jelena, Vasić, Marko G., "Encapsulation of anthocyanins from blue maize in order to create functional carriers with application in the food and pharmaceutical industry" in 25. EUCARPIA Maize and Sorghum conference current, Challenges and new methods for maize and sorghum breeding, 30.05–2.06.2022., Belgrade, Serbia - Book of abstracts (2022):39,
https://hdl.handle.net/21.15107/rcub_rik_1381 .

Effect of anthocyanin-rich brine on techno-functional and sensory properties of pickled baby corn

Simić, Marijana; Nikolić, Valentina; Žilić, Slađana; Škrobot (Jambrec), Dubravka; Srdić, Jelena; Perić, Vesna

(Ljubljana : European Declaration on Food, Technology and Nutrition Network, 2022)

TY  - CONF
AU  - Simić, Marijana
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Škrobot (Jambrec), Dubravka
AU  - Srdić, Jelena
AU  - Perić, Vesna
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/1383
AB  - Pickling is one of the oldest preservation methods of food by fermentation. Pickled vegetables are good sources of natural antioxidants such as vitamins, carotenoids, flavonoids and other phenolic compounds. However, in the phase of cob development before fertilization in maize grain, the synthesis of bioactive compounds that affect its final color has not yet taken place. Many studies showed that black soybean seed coat, rich in polyphenols and dietary fibres, can be used as bioactive ingredients in functional foods and pharmaceutical products targeting different health problems. Having in mind the great potential for the use of black soybean seed coat as an ingredient in food products the objective of this study was to investigate the effect of anthocyanin-rich brine from black soybean seed coat on techno-functional properties of pickled baby corn, as well as their sensory properties. The experimental material consisted of three maize hybrids (Zea mays L.) and one soya genotype recently developed at the Maize Research Institute, Zemun Polje, in the vicinity of Belgrade, Serbia. Since the high content of soluble-free phenolic compounds (in total 40762.2 mg CE /kg), primarily anthocyanins (in total 11882.9 mg CGE /kg), was detected in the black soybean coat a very high antioxidant capacity (399.54 mmol Trolox Eq /kg) was expected. The addition of black soybean coat had a positive impact on anthocyanin content in Baby corn samples and its color. In this study, we observed three anthocyanins in Baby corn samples. The major anthocyanin was cyanidin 3-glucoside which ranged from 184.62 to 247.47 μg/g. It was followed by delphinidin 3-glucoside, which ranged from 12.24 to 34.93 μg/g and pelargonidin 3-glucoside, which ranged from 12.50 to 17.61 μg/g. The addition of anthocyanin-rich soybean coat changed the baby corn cobs' color to a red range. Baby corn samples had CIE a* values more than 16-fold higher than the control Baby corn sample. In addition, the control Baby corn sample had yellow color values CIE b* higher by 86.3%, 79.8%, and 85.0% than popping, semi-flint, and sweet Baby corn samples with salt and sugar, respectively.
PB  - Ljubljana : European Declaration on Food, Technology and Nutrition Network
C3  - 11. central european congress on food nutrition "Food, technology and nutrition for healthy people in a healthy environment", Ljubljana, 2022. - GEFood Congress book
T1  - Effect of anthocyanin-rich brine on techno-functional and  sensory properties of pickled baby corn
SP  - 184
UR  - https://hdl.handle.net/21.15107/rcub_rik_1383
ER  - 
@conference{
author = "Simić, Marijana and Nikolić, Valentina and Žilić, Slađana and Škrobot (Jambrec), Dubravka and Srdić, Jelena and Perić, Vesna",
year = "2022",
abstract = "Pickling is one of the oldest preservation methods of food by fermentation. Pickled vegetables are good sources of natural antioxidants such as vitamins, carotenoids, flavonoids and other phenolic compounds. However, in the phase of cob development before fertilization in maize grain, the synthesis of bioactive compounds that affect its final color has not yet taken place. Many studies showed that black soybean seed coat, rich in polyphenols and dietary fibres, can be used as bioactive ingredients in functional foods and pharmaceutical products targeting different health problems. Having in mind the great potential for the use of black soybean seed coat as an ingredient in food products the objective of this study was to investigate the effect of anthocyanin-rich brine from black soybean seed coat on techno-functional properties of pickled baby corn, as well as their sensory properties. The experimental material consisted of three maize hybrids (Zea mays L.) and one soya genotype recently developed at the Maize Research Institute, Zemun Polje, in the vicinity of Belgrade, Serbia. Since the high content of soluble-free phenolic compounds (in total 40762.2 mg CE /kg), primarily anthocyanins (in total 11882.9 mg CGE /kg), was detected in the black soybean coat a very high antioxidant capacity (399.54 mmol Trolox Eq /kg) was expected. The addition of black soybean coat had a positive impact on anthocyanin content in Baby corn samples and its color. In this study, we observed three anthocyanins in Baby corn samples. The major anthocyanin was cyanidin 3-glucoside which ranged from 184.62 to 247.47 μg/g. It was followed by delphinidin 3-glucoside, which ranged from 12.24 to 34.93 μg/g and pelargonidin 3-glucoside, which ranged from 12.50 to 17.61 μg/g. The addition of anthocyanin-rich soybean coat changed the baby corn cobs' color to a red range. Baby corn samples had CIE a* values more than 16-fold higher than the control Baby corn sample. In addition, the control Baby corn sample had yellow color values CIE b* higher by 86.3%, 79.8%, and 85.0% than popping, semi-flint, and sweet Baby corn samples with salt and sugar, respectively.",
publisher = "Ljubljana : European Declaration on Food, Technology and Nutrition Network",
journal = "11. central european congress on food nutrition "Food, technology and nutrition for healthy people in a healthy environment", Ljubljana, 2022. - GEFood Congress book",
title = "Effect of anthocyanin-rich brine on techno-functional and  sensory properties of pickled baby corn",
pages = "184",
url = "https://hdl.handle.net/21.15107/rcub_rik_1383"
}
Simić, M., Nikolić, V., Žilić, S., Škrobot (Jambrec), D., Srdić, J.,& Perić, V.. (2022). Effect of anthocyanin-rich brine on techno-functional and  sensory properties of pickled baby corn. in 11. central european congress on food nutrition "Food, technology and nutrition for healthy people in a healthy environment", Ljubljana, 2022. - GEFood Congress book
Ljubljana : European Declaration on Food, Technology and Nutrition Network., 184.
https://hdl.handle.net/21.15107/rcub_rik_1383
Simić M, Nikolić V, Žilić S, Škrobot (Jambrec) D, Srdić J, Perić V. Effect of anthocyanin-rich brine on techno-functional and  sensory properties of pickled baby corn. in 11. central european congress on food nutrition "Food, technology and nutrition for healthy people in a healthy environment", Ljubljana, 2022. - GEFood Congress book. 2022;:184.
https://hdl.handle.net/21.15107/rcub_rik_1383 .
Simić, Marijana, Nikolić, Valentina, Žilić, Slađana, Škrobot (Jambrec), Dubravka, Srdić, Jelena, Perić, Vesna, "Effect of anthocyanin-rich brine on techno-functional and  sensory properties of pickled baby corn" in 11. central european congress on food nutrition "Food, technology and nutrition for healthy people in a healthy environment", Ljubljana, 2022. - GEFood Congress book (2022):184,
https://hdl.handle.net/21.15107/rcub_rik_1383 .

Potential and advantages of colored maize hybrids application in bakery products

Simić, Marijana; Nikolić, Valentina; Šimurina, Olivera; Vančetović, Jelena; Kandić, Vesna; Žilić, Slađana

(Belgrade : Maize Research Institute "Zemun Polje", 2022)

TY  - CONF
AU  - Simić, Marijana
AU  - Nikolić, Valentina
AU  - Šimurina, Olivera
AU  - Vančetović, Jelena
AU  - Kandić, Vesna
AU  - Žilić, Slađana
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/1382
AB  - Apart from its significant influence on the technological properties of bread, pigmented maize has gained newfound attention from a nutraceutical perspective due to its potential health benefits. The present study was carried out to demonstrate the effects of different maize flour on the physical, textural and sensory properties of composite breads. Chemical characterization of composite flours made with four different types of color maize was assessed. Furthermore, the content of total phenolics, flavonoids, anthocyanins, in composite flours was determined. Composite flour with blue maize had a higher total phenolic content (1380.07 mg GAE/kg d.m.) than those with yellow and red maize (1037.28 and 1129.45 mg GAE/kg d.m., respectively) as well as with light blue maize (976.45 mg GAE/kg d.m.). The total flavonoid content did not vary greatly among composite flour samples. Results demonstrated a maximum anthocyanin level in the blue maize composite flour (286.79 mg CGE/kg d.m.), which was higher by approximately 70% and 38% than the level measured in the light blue and red maize composite flours, respectively. In the yellow maize composite flour anthocyanins were not detected. The data for the physical and textural analysis of composite bread reveal that the loaf volume of the colored maize composite bread samples ranged from 182.50ml to 188.01ml. Red maize composite bread showed the lowest crumb hardness, the highest loaf volume and specific volume as well as the highest springiness value. Maize composite bread loaves had a typical and pleasant odor and taste, and the aroma was very intensive. Results obtained might be beneficial to further study how ingredient proportion, improvers or processing conditions affect the textural and sensory attributes of the final product from composite maize flour.
PB  - Belgrade : Maize Research Institute "Zemun Polje"
C3  - 25. EUCARPIA Maize and Sorghum conference current, Challenges and new methods for maize and sorghum breeding, 30.05–2.06.2022., Belgrade, Serbia - Book of abstracts
T1  - Potential and advantages of colored maize hybrids application in bakery products
SP  - 38
UR  - https://hdl.handle.net/21.15107/rcub_rik_1382
ER  - 
@conference{
author = "Simić, Marijana and Nikolić, Valentina and Šimurina, Olivera and Vančetović, Jelena and Kandić, Vesna and Žilić, Slađana",
year = "2022",
abstract = "Apart from its significant influence on the technological properties of bread, pigmented maize has gained newfound attention from a nutraceutical perspective due to its potential health benefits. The present study was carried out to demonstrate the effects of different maize flour on the physical, textural and sensory properties of composite breads. Chemical characterization of composite flours made with four different types of color maize was assessed. Furthermore, the content of total phenolics, flavonoids, anthocyanins, in composite flours was determined. Composite flour with blue maize had a higher total phenolic content (1380.07 mg GAE/kg d.m.) than those with yellow and red maize (1037.28 and 1129.45 mg GAE/kg d.m., respectively) as well as with light blue maize (976.45 mg GAE/kg d.m.). The total flavonoid content did not vary greatly among composite flour samples. Results demonstrated a maximum anthocyanin level in the blue maize composite flour (286.79 mg CGE/kg d.m.), which was higher by approximately 70% and 38% than the level measured in the light blue and red maize composite flours, respectively. In the yellow maize composite flour anthocyanins were not detected. The data for the physical and textural analysis of composite bread reveal that the loaf volume of the colored maize composite bread samples ranged from 182.50ml to 188.01ml. Red maize composite bread showed the lowest crumb hardness, the highest loaf volume and specific volume as well as the highest springiness value. Maize composite bread loaves had a typical and pleasant odor and taste, and the aroma was very intensive. Results obtained might be beneficial to further study how ingredient proportion, improvers or processing conditions affect the textural and sensory attributes of the final product from composite maize flour.",
publisher = "Belgrade : Maize Research Institute "Zemun Polje"",
journal = "25. EUCARPIA Maize and Sorghum conference current, Challenges and new methods for maize and sorghum breeding, 30.05–2.06.2022., Belgrade, Serbia - Book of abstracts",
title = "Potential and advantages of colored maize hybrids application in bakery products",
pages = "38",
url = "https://hdl.handle.net/21.15107/rcub_rik_1382"
}
Simić, M., Nikolić, V., Šimurina, O., Vančetović, J., Kandić, V.,& Žilić, S.. (2022). Potential and advantages of colored maize hybrids application in bakery products. in 25. EUCARPIA Maize and Sorghum conference current, Challenges and new methods for maize and sorghum breeding, 30.05–2.06.2022., Belgrade, Serbia - Book of abstracts
Belgrade : Maize Research Institute "Zemun Polje"., 38.
https://hdl.handle.net/21.15107/rcub_rik_1382
Simić M, Nikolić V, Šimurina O, Vančetović J, Kandić V, Žilić S. Potential and advantages of colored maize hybrids application in bakery products. in 25. EUCARPIA Maize and Sorghum conference current, Challenges and new methods for maize and sorghum breeding, 30.05–2.06.2022., Belgrade, Serbia - Book of abstracts. 2022;:38.
https://hdl.handle.net/21.15107/rcub_rik_1382 .
Simić, Marijana, Nikolić, Valentina, Šimurina, Olivera, Vančetović, Jelena, Kandić, Vesna, Žilić, Slađana, "Potential and advantages of colored maize hybrids application in bakery products" in 25. EUCARPIA Maize and Sorghum conference current, Challenges and new methods for maize and sorghum breeding, 30.05–2.06.2022., Belgrade, Serbia - Book of abstracts (2022):38,
https://hdl.handle.net/21.15107/rcub_rik_1382 .