TY  - JOUR
AU  - Stanisavljević, Rade
AU  - Milenković, Jasmina
AU  - Đokić, Dragoslav
AU  - Terzić, D.
AU  - Petrović, M.
AU  - Đukanović, Lana
AU  - Dodig, Dejan
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/497
AB  - In the past few years in Europe grass seed production declines. This tendency is especially pronounced in meadow fescue. Seed shedding and therefore yield losses are the problem in seed production. This can be reduced if seed of higher moisture contents is harvested. The impacts of drying temperatures of 70, 60, 50, 40 and 22 degrees C on changes in dormancy and germination of seed harvested with moisture contents of 45, 35 and 25% were observed in the present study. The analysis was done immediately after seed drying, then three months later and eight months later. Seeds with the moisture content of 45% that were dried at 70 degrees C were not dormant at all after harvest, but seeds were damaged, which resulted in reduced germination. Drying temperatures of 40 degrees C and 50 degrees C resulted in maximum germination of seed harvested with 45% moisture after three months. After eight months the best germination of all seeds was obtained at 22 degrees C and 40 degrees C. The seed ageing test confirmed faster deterioration of seeds harvested with higher moisture contents. Seed harvested with 25% moisture and dried at 22 degrees C is the most suitable seed for longer storage.
PB  - Czech Academy Agricultural Sciences, Prague
T2  - Plant Soil and Environment
T1  - Drying of meadow fescue seeds of different moisture contents: Changes in dormancy and germination
VL  - 59
IS  - 1
SP  - 37
EP  - 43
DO  - 10.17221/551/2012-PSE
ER  - 

@article{
author = "Stanisavljević, Rade and Milenković, Jasmina and Đokić, Dragoslav and Terzić, D. and Petrović, M. and Đukanović, Lana and Dodig, Dejan",
year = "2013",
abstract = "In the past few years in Europe grass seed production declines. This tendency is especially pronounced in meadow fescue. Seed shedding and therefore yield losses are the problem in seed production. This can be reduced if seed of higher moisture contents is harvested. The impacts of drying temperatures of 70, 60, 50, 40 and 22 degrees C on changes in dormancy and germination of seed harvested with moisture contents of 45, 35 and 25% were observed in the present study. The analysis was done immediately after seed drying, then three months later and eight months later. Seeds with the moisture content of 45% that were dried at 70 degrees C were not dormant at all after harvest, but seeds were damaged, which resulted in reduced germination. Drying temperatures of 40 degrees C and 50 degrees C resulted in maximum germination of seed harvested with 45% moisture after three months. After eight months the best germination of all seeds was obtained at 22 degrees C and 40 degrees C. The seed ageing test confirmed faster deterioration of seeds harvested with higher moisture contents. Seed harvested with 25% moisture and dried at 22 degrees C is the most suitable seed for longer storage.",
publisher = "Czech Academy Agricultural Sciences, Prague",
journal = "Plant Soil and Environment",
title = "Drying of meadow fescue seeds of different moisture contents: Changes in dormancy and germination",
volume = "59",
number = "1",
pages = "37-43",
doi = "10.17221/551/2012-PSE"
}

Stanisavljević, R., Milenković, J., Đokić, D., Terzić, D., Petrović, M., Đukanović, L.,& Dodig, D.. (2013). Drying of meadow fescue seeds of different moisture contents: Changes in dormancy and germination. in Plant Soil and Environment
Czech Academy Agricultural Sciences, Prague., 59(1), 37-43.
https://doi.org/10.17221/551/2012-PSE

Stanisavljević R, Milenković J, Đokić D, Terzić D, Petrović M, Đukanović L, Dodig D. Drying of meadow fescue seeds of different moisture contents: Changes in dormancy and germination. in Plant Soil and Environment. 2013;59(1):37-43.
doi:10.17221/551/2012-PSE .

Stanisavljević, Rade, Milenković, Jasmina, Đokić, Dragoslav, Terzić, D., Petrović, M., Đukanović, Lana, Dodig, Dejan, "Drying of meadow fescue seeds of different moisture contents: Changes in dormancy and germination" in Plant Soil and Environment, 59, no. 1 (2013):37-43,
https://doi.org/10.17221/551/2012-PSE . .

TY  - CONF
AU  - Terzić, D.
AU  - Milašinović-Šeremešić, Marija
AU  - Radosavljević, Milica
AU  - Filipović, Milomir
PY  - 2012
UR  - http://rik.mrizp.rs/handle/123456789/437
AB  - Analysis of the fiber or cell wall present in forages is of major concern in ruminant nutrition because diets often contain large amounts of forage, and the fiber fraction affects both feed intake and animal performance. Research has revealed that plant genetics can affect the quality and digestibility of whole plant maize silage. All carbohydrates in plant feeds are grouped into: 1. Structural carbohydrates (carbohydrates of cell walls) including NDF (neutral detergent fibers-hemicellulose+cellulose+lignin), ADF (acid detergent fiberscellulose+lignin), ADL (lignin), and 2. Non-structural carbohydrates-NFC (carbohydrates located inside the plant cell) made of starch, sugars and pectin. The aim of this present study was to observe quality parameters of ZP hybrids biomass with different genetic background for silage and to determine the relationship of these parameters, as well as, their effects on the digestibility of maize biomass dry matter. The contents of lignocelluloses fraction were determined by the modified Van Soest detergent method while in vitro digestibility of the whole plant was done by the Aufréré method. Obtained results showed that the NDF, ADF and ADL contents in the whole maize plant of the observed different ZP hybrids varied from 42.6% to 50.9%, 19.3% to 25.7%, and 1.6% to 2.5%, respectively. The difference in the digestibility of the dry matter of the whole plant between hybrids amounted to 10.4%. The differences in the contents of lignocelluloses fraction affected the differences in digestibility of dry matter.
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Fibers and cell wall content and in vitro digestibility of differant maize hybrids
SP  - 685
EP  - 689
UR  - https://hdl.handle.net/21.15107/rcub_rik_437
ER  - 

@conference{
author = "Terzić, D. and Milašinović-Šeremešić, Marija and Radosavljević, Milica and Filipović, Milomir",
year = "2012",
abstract = "Analysis of the fiber or cell wall present in forages is of major concern in ruminant nutrition because diets often contain large amounts of forage, and the fiber fraction affects both feed intake and animal performance. Research has revealed that plant genetics can affect the quality and digestibility of whole plant maize silage. All carbohydrates in plant feeds are grouped into: 1. Structural carbohydrates (carbohydrates of cell walls) including NDF (neutral detergent fibers-hemicellulose+cellulose+lignin), ADF (acid detergent fiberscellulose+lignin), ADL (lignin), and 2. Non-structural carbohydrates-NFC (carbohydrates located inside the plant cell) made of starch, sugars and pectin. The aim of this present study was to observe quality parameters of ZP hybrids biomass with different genetic background for silage and to determine the relationship of these parameters, as well as, their effects on the digestibility of maize biomass dry matter. The contents of lignocelluloses fraction were determined by the modified Van Soest detergent method while in vitro digestibility of the whole plant was done by the Aufréré method. Obtained results showed that the NDF, ADF and ADL contents in the whole maize plant of the observed different ZP hybrids varied from 42.6% to 50.9%, 19.3% to 25.7%, and 1.6% to 2.5%, respectively. The difference in the digestibility of the dry matter of the whole plant between hybrids amounted to 10.4%. The differences in the contents of lignocelluloses fraction affected the differences in digestibility of dry matter.",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Fibers and cell wall content and in vitro digestibility of differant maize hybrids",
pages = "685-689",
url = "https://hdl.handle.net/21.15107/rcub_rik_437"
}

Terzić, D., Milašinović-Šeremešić, M., Radosavljević, M.,& Filipović, M.. (2012). Fibers and cell wall content and in vitro digestibility of differant maize hybrids. in CEFood 2012 - Proceedings of 6th Central European Congress on Food, 685-689.
https://hdl.handle.net/21.15107/rcub_rik_437

Terzić D, Milašinović-Šeremešić M, Radosavljević M, Filipović M. Fibers and cell wall content and in vitro digestibility of differant maize hybrids. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:685-689.
https://hdl.handle.net/21.15107/rcub_rik_437 .

Terzić, D., Milašinović-Šeremešić, Marija, Radosavljević, Milica, Filipović, Milomir, "Fibers and cell wall content and in vitro digestibility of differant maize hybrids" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):685-689,
https://hdl.handle.net/21.15107/rcub_rik_437 .

TY  - CONF
AU  - Terzić, D.
AU  - Milašinović-Šeremešić, Marija
AU  - Radosavljević, Milica
AU  - Filipović, Milomir
PY  - 2012
UR  - http://rik.mrizp.rs/handle/123456789/436
AB  - Analysis of the fiber or cell wall present in forages is of major concern in ruminant nutrition because diets often contain large amounts of forage, and the fiber fraction affects both feed intake and animal performance. Research has revealed that plant genetics can affect the quality and digestibility of whole plant maize silage. All carbohydrates in plant feeds are grouped into: 1. Structural carbohydrates (carbohydrates of cell walls) including NDF (neutral detergent fibershemicellulose+cellulose+lignin), ADF (acid detergent fibers-cellulose+lignin), ADL (lignin), and 2. Nonstructural carbohydrates-NFC (carbohydrates located inside the plant cell) made of starch, sugars and pectin. The aim of this present study was to observe quality parameters of ZP hybrids biomass with different genetic background for silage and to determine the relationship of these parameters, as well as, their effects on the digestibility of maize biomass dry matter. The contents of lignocelluloses fraction were determined by the modified Van Soest detergent method while in vitro digestibility of the whole plant was done by the Aufréré method. Obtained results showed that the NDF, ADF and ADL contents in the whole maize plant of the observed different ZP hybrids varied from 42.6% to 50.9%, 19.3% to 25.7%, and 1.6% to 2.5%, respectively. The difference in the digestibility of the dry matter of the whole plant between hybrids amounted to 10.4%. The differences in the contents of lignocelluloses fraction affected the differences in digestibility of dry matter.
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Fibers and cell wall content and in vitro digestibility of different maize hybrids
SP  - 1630
EP  - 1634
UR  - https://hdl.handle.net/21.15107/rcub_rik_436
ER  - 

@conference{
author = "Terzić, D. and Milašinović-Šeremešić, Marija and Radosavljević, Milica and Filipović, Milomir",
year = "2012",
abstract = "Analysis of the fiber or cell wall present in forages is of major concern in ruminant nutrition because diets often contain large amounts of forage, and the fiber fraction affects both feed intake and animal performance. Research has revealed that plant genetics can affect the quality and digestibility of whole plant maize silage. All carbohydrates in plant feeds are grouped into: 1. Structural carbohydrates (carbohydrates of cell walls) including NDF (neutral detergent fibershemicellulose+cellulose+lignin), ADF (acid detergent fibers-cellulose+lignin), ADL (lignin), and 2. Nonstructural carbohydrates-NFC (carbohydrates located inside the plant cell) made of starch, sugars and pectin. The aim of this present study was to observe quality parameters of ZP hybrids biomass with different genetic background for silage and to determine the relationship of these parameters, as well as, their effects on the digestibility of maize biomass dry matter. The contents of lignocelluloses fraction were determined by the modified Van Soest detergent method while in vitro digestibility of the whole plant was done by the Aufréré method. Obtained results showed that the NDF, ADF and ADL contents in the whole maize plant of the observed different ZP hybrids varied from 42.6% to 50.9%, 19.3% to 25.7%, and 1.6% to 2.5%, respectively. The difference in the digestibility of the dry matter of the whole plant between hybrids amounted to 10.4%. The differences in the contents of lignocelluloses fraction affected the differences in digestibility of dry matter.",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Fibers and cell wall content and in vitro digestibility of different maize hybrids",
pages = "1630-1634",
url = "https://hdl.handle.net/21.15107/rcub_rik_436"
}

Terzić, D., Milašinović-Šeremešić, M., Radosavljević, M.,& Filipović, M.. (2012). Fibers and cell wall content and in vitro digestibility of different maize hybrids. in CEFood 2012 - Proceedings of 6th Central European Congress on Food, 1630-1634.
https://hdl.handle.net/21.15107/rcub_rik_436

Terzić D, Milašinović-Šeremešić M, Radosavljević M, Filipović M. Fibers and cell wall content and in vitro digestibility of different maize hybrids. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1630-1634.
https://hdl.handle.net/21.15107/rcub_rik_436 .

Terzić, D., Milašinović-Šeremešić, Marija, Radosavljević, Milica, Filipović, Milomir, "Fibers and cell wall content and in vitro digestibility of different maize hybrids" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1630-1634,
https://hdl.handle.net/21.15107/rcub_rik_436 .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Milašinović, Marija
AU  - Terzić, D.
AU  - Ignjatović-Micić, Dragana
AU  - Barać, Miroljub
PY  - 2011
UR  - http://rik.mrizp.rs/handle/123456789/360
AB  - Improved nutritive and technological maize grain value is very important for its use in diets. In this work, the chemical composition and potential beneficial components, including total and soluble proteins, tryptophan, starch, sugars (sucrose and reducing sugars), and fibres were investigated in flour of eight specialty maize hybrids from Maize Research Institute Zemun Polje (ZP): two sweet, popping, red, white, waxy, yellow semiflint and yellow dent maize hybrids. In addition, digestibility of grain dry matter and viscosity of maize flour were determined. The highest nutritive value was recorded in sweet maize hybrids ZP 504su and ZP 531su which had the highest content of total protein, albumin, tryptophan, sugars and dietary fibres. Besides, low content of starch (55.32% and 54.59%, respectively) and lignin (0.39% and 0.45%) affected the highest dry matter digestibility (92.69% and 91.07%) of sweet maize flour. However, functional properties of ZP sweet hybrids were not satisfactory for food and industrial applications. In contrast, flour of ZP waxy maize hybrid was characterised by a clear and a high peak viscosity. All hybrids could be classified according to the sucrose content in three groups: a) > 4% (sweet and red hybrids-ZP 504su, ZP Rumenka), b) from 3 to 4% (waxy, standard dent and semi flint hybrids-ZP 704wx, ZP 434, ZP 633) and c) from 2 to 3% (sweet, white and popping maize hybrids-ZP 531su, ZP 74b, ZP 611k).alpha-Zein was the dominant protein fraction in all genotypes except the sweet maize hybrids, making 22.45% to 29.25% of the total protein content.
PB  - Spanish Natl Inst Agricultural & Food Research & Technolo, Madrid
T2  - Spanish Journal of Agricultural Research
T1  - Grain characteristics and composition of maize specialty hybrids
VL  - 9
IS  - 1
SP  - 230
EP  - 241
UR  - https://hdl.handle.net/21.15107/rcub_rik_360
ER  - 

@article{
author = "Žilić, Slađana and Milašinović, Marija and Terzić, D. and Ignjatović-Micić, Dragana and Barać, Miroljub",
year = "2011",
abstract = "Improved nutritive and technological maize grain value is very important for its use in diets. In this work, the chemical composition and potential beneficial components, including total and soluble proteins, tryptophan, starch, sugars (sucrose and reducing sugars), and fibres were investigated in flour of eight specialty maize hybrids from Maize Research Institute Zemun Polje (ZP): two sweet, popping, red, white, waxy, yellow semiflint and yellow dent maize hybrids. In addition, digestibility of grain dry matter and viscosity of maize flour were determined. The highest nutritive value was recorded in sweet maize hybrids ZP 504su and ZP 531su which had the highest content of total protein, albumin, tryptophan, sugars and dietary fibres. Besides, low content of starch (55.32% and 54.59%, respectively) and lignin (0.39% and 0.45%) affected the highest dry matter digestibility (92.69% and 91.07%) of sweet maize flour. However, functional properties of ZP sweet hybrids were not satisfactory for food and industrial applications. In contrast, flour of ZP waxy maize hybrid was characterised by a clear and a high peak viscosity. All hybrids could be classified according to the sucrose content in three groups: a) > 4% (sweet and red hybrids-ZP 504su, ZP Rumenka), b) from 3 to 4% (waxy, standard dent and semi flint hybrids-ZP 704wx, ZP 434, ZP 633) and c) from 2 to 3% (sweet, white and popping maize hybrids-ZP 531su, ZP 74b, ZP 611k).alpha-Zein was the dominant protein fraction in all genotypes except the sweet maize hybrids, making 22.45% to 29.25% of the total protein content.",
publisher = "Spanish Natl Inst Agricultural & Food Research & Technolo, Madrid",
journal = "Spanish Journal of Agricultural Research",
title = "Grain characteristics and composition of maize specialty hybrids",
volume = "9",
number = "1",
pages = "230-241",
url = "https://hdl.handle.net/21.15107/rcub_rik_360"
}

Žilić, S., Milašinović, M., Terzić, D., Ignjatović-Micić, D.,& Barać, M.. (2011). Grain characteristics and composition of maize specialty hybrids. in Spanish Journal of Agricultural Research
Spanish Natl Inst Agricultural & Food Research & Technolo, Madrid., 9(1), 230-241.
https://hdl.handle.net/21.15107/rcub_rik_360

Žilić S, Milašinović M, Terzić D, Ignjatović-Micić D, Barać M. Grain characteristics and composition of maize specialty hybrids. in Spanish Journal of Agricultural Research. 2011;9(1):230-241.
https://hdl.handle.net/21.15107/rcub_rik_360 .

Žilić, Slađana, Milašinović, Marija, Terzić, D., Ignjatović-Micić, Dragana, Barać, Miroljub, "Grain characteristics and composition of maize specialty hybrids" in Spanish Journal of Agricultural Research, 9, no. 1 (2011):230-241,
https://hdl.handle.net/21.15107/rcub_rik_360 .

TY  - JOUR
AU  - Dragičević, Vesna
AU  - Dodig, Dejan
AU  - Stanisavljević, Rade
AU  - Milenković, Jasmina
AU  - Đokić, Dragoslav
AU  - Terzić, D.
AU  - Đukanović, Lana
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/340
AB  - After-ripening is a complex enzymatic and biochemical process resulting in the breakage of non-deep physiological dormancy. The experiment was set up to identify the minimum duration of storage after harvest for completion of after-ripening in meadow (Festuca pratensis Huds.), tall (Festuca arundinacea Schreb.) and red fescue (Festuca rubra L.). The seeds were stored under ware-house conditions for 0, 30, 60, 90, 120, 150, 180, 210 and 240 days after harvest (DAH). After the storage periods, the seeds were tested for germination and the primary root length, shoot length and seedlings biomass were measured. The final counts in all three species amounted to 60-65% germination immediately after harvest, suggesting a medium level of embryonic dormancy. The after-ripening during storage improved the final germination in all three species with decreasing intensity. In meadow fescue, the final germination was significantly improved up to 150 DAH, while the seedling size did not change significantly. In tall and red fescue, after-ripening significantly improved the final germination up to 120 DAH, while the seedling size variables reached maximum values after 150 DAH. The obtained data can serve for the determination of proper storage duration management between harvest and sowing (autumn/spring) of the tested fescue species under agro-ecological conditions of south-eastern Europe.
PB  - Spanish Natl Inst Agricultural & Food Research & Technolo, Madrid
T2  - Spanish Journal of Agricultural Research
T1  - Short communication. Effects of the duration of after-ripening period on seed germinations and seedling size in three fescue species
VL  - 8
IS  - 2
SP  - 454
EP  - 459
DO  - 10.5424/sjar/2010082-1179
ER  - 

@article{
author = "Dragičević, Vesna and Dodig, Dejan and Stanisavljević, Rade and Milenković, Jasmina and Đokić, Dragoslav and Terzić, D. and Đukanović, Lana",
year = "2010",
abstract = "After-ripening is a complex enzymatic and biochemical process resulting in the breakage of non-deep physiological dormancy. The experiment was set up to identify the minimum duration of storage after harvest for completion of after-ripening in meadow (Festuca pratensis Huds.), tall (Festuca arundinacea Schreb.) and red fescue (Festuca rubra L.). The seeds were stored under ware-house conditions for 0, 30, 60, 90, 120, 150, 180, 210 and 240 days after harvest (DAH). After the storage periods, the seeds were tested for germination and the primary root length, shoot length and seedlings biomass were measured. The final counts in all three species amounted to 60-65% germination immediately after harvest, suggesting a medium level of embryonic dormancy. The after-ripening during storage improved the final germination in all three species with decreasing intensity. In meadow fescue, the final germination was significantly improved up to 150 DAH, while the seedling size did not change significantly. In tall and red fescue, after-ripening significantly improved the final germination up to 120 DAH, while the seedling size variables reached maximum values after 150 DAH. The obtained data can serve for the determination of proper storage duration management between harvest and sowing (autumn/spring) of the tested fescue species under agro-ecological conditions of south-eastern Europe.",
publisher = "Spanish Natl Inst Agricultural & Food Research & Technolo, Madrid",
journal = "Spanish Journal of Agricultural Research",
title = "Short communication. Effects of the duration of after-ripening period on seed germinations and seedling size in three fescue species",
volume = "8",
number = "2",
pages = "454-459",
doi = "10.5424/sjar/2010082-1179"
}

Dragičević, V., Dodig, D., Stanisavljević, R., Milenković, J., Đokić, D., Terzić, D.,& Đukanović, L.. (2010). Short communication. Effects of the duration of after-ripening period on seed germinations and seedling size in three fescue species. in Spanish Journal of Agricultural Research
Spanish Natl Inst Agricultural & Food Research & Technolo, Madrid., 8(2), 454-459.
https://doi.org/10.5424/sjar/2010082-1179

Dragičević V, Dodig D, Stanisavljević R, Milenković J, Đokić D, Terzić D, Đukanović L. Short communication. Effects of the duration of after-ripening period on seed germinations and seedling size in three fescue species. in Spanish Journal of Agricultural Research. 2010;8(2):454-459.
doi:10.5424/sjar/2010082-1179 .

Dragičević, Vesna, Dodig, Dejan, Stanisavljević, Rade, Milenković, Jasmina, Đokić, Dragoslav, Terzić, D., Đukanović, Lana, "Short communication. Effects of the duration of after-ripening period on seed germinations and seedling size in three fescue species" in Spanish Journal of Agricultural Research, 8, no. 2 (2010):454-459,
https://doi.org/10.5424/sjar/2010082-1179 . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Milašinović, Marija
AU  - Terzić, D.
AU  - Maksimović, M.
PY  - 2009
UR  - http://rik.mrizp.rs/handle/123456789/275
AB  - The objective of these studies was to observe the effects of the process of micronisation on the protein solubility, as well as, on contents of antioxidants and vitamins in whole maize flour. Maize hybrids differing in the kernel colour developed at the Maize Research Institute, Zemun Polje, Belgrade, Serbia, were selected for these studies. The semi-flint hybrid ZP 633 has pronounced yellow kernels; the pericarp of ZP Rumenka is dark red, while the hybrid ZP 551b is characterised by a white colour of kernels. Grain of selected genotypes was used in the production of flour. Whole flours were produced by milling of intact maize fresh grain in a stone grinder. In order to determine the effect of the process of micronisation on nutritive properties of maize flour, intact kernels of selected ZP hybrids were subjected to the process of micronisation at the temperature of 145 degrees C. Infrared rays are used to cook maize kernels, which were then flaked under the pressure of rolls. Maize flakes were also ground in the stone grinder and produced flour was used for analyses. Differences in nutritive values of produced flours were established by the analysis of standard chemical composition (ash, total proteins, oil, cellulose, starch), soluble proteins (albumin, globulin, zein, glutelin), (alpha- and beta+gamma-tocopherol, total antioxidants, total phenols and beta-carotene. According to our results, white maize flour does not contain P-carotene. Raw whole flour of yellow maize, produced by milling of grain of the hybrid ZP 633, had a high content of P-carotene (5.43 mu g/g), while this content was somewhat lower in raw whole flour produced from red maize (2.56 mu g/g). A micronisation heat treatment caused a significant reduction in the beta-carotene content in yellow micronised maize flour (23%). In the present study, the highest gamma-tocopherol content was estimated in raw whole flour made from yellow maize (20.94 mu g/g). A high temperature of infrared rays caused the reduction of the gamma-tocopherol content, hence it amounted to 16.94 mu g/100 g in flour made by milling of micronised yellow maize. This reduction was somewhat lower in flour made by milling of micronised red-seeded maize and it amounted to 35%. Flour produced from raw and micronized red maize grain had the highest antioxidant activity. According to our results 3.27 mg of whole flour made from raw red maize grain inhibits 50% activities of DPPH radicals. Some of Maillard reaction products which are formed during process of micronisation have an antioxidant activity, which could be a reason for the increased antioxidant activity in flour produced by milling of micronised white and red maize grain. 2.34 mg of red micronized flour inhibits 50% activities of DPPH radicals. The antioxidant activity in white micronised flour was higher by 40% than of flour produced from raw white kernels. The highest content of total phenols was determined in flour produced by milling of raw and micronised grain of red maize (2.80 mg catechin/g on the average), Heating of plant protein sources leads to decreasing of the protein solubility as well as content of tryptophan.
PB  - Czech Academy Agricultural Sciences, Prague
T2  - Czech Journal of Food Sciences
T1  - Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour
VL  - 27
UR  - https://hdl.handle.net/21.15107/rcub_rik_275
ER  - 

@article{
author = "Žilić, Slađana and Hadži-Tašković-Šukalović, Vesna and Milašinović, Marija and Terzić, D. and Maksimović, M.",
year = "2009",
abstract = "The objective of these studies was to observe the effects of the process of micronisation on the protein solubility, as well as, on contents of antioxidants and vitamins in whole maize flour. Maize hybrids differing in the kernel colour developed at the Maize Research Institute, Zemun Polje, Belgrade, Serbia, were selected for these studies. The semi-flint hybrid ZP 633 has pronounced yellow kernels; the pericarp of ZP Rumenka is dark red, while the hybrid ZP 551b is characterised by a white colour of kernels. Grain of selected genotypes was used in the production of flour. Whole flours were produced by milling of intact maize fresh grain in a stone grinder. In order to determine the effect of the process of micronisation on nutritive properties of maize flour, intact kernels of selected ZP hybrids were subjected to the process of micronisation at the temperature of 145 degrees C. Infrared rays are used to cook maize kernels, which were then flaked under the pressure of rolls. Maize flakes were also ground in the stone grinder and produced flour was used for analyses. Differences in nutritive values of produced flours were established by the analysis of standard chemical composition (ash, total proteins, oil, cellulose, starch), soluble proteins (albumin, globulin, zein, glutelin), (alpha- and beta+gamma-tocopherol, total antioxidants, total phenols and beta-carotene. According to our results, white maize flour does not contain P-carotene. Raw whole flour of yellow maize, produced by milling of grain of the hybrid ZP 633, had a high content of P-carotene (5.43 mu g/g), while this content was somewhat lower in raw whole flour produced from red maize (2.56 mu g/g). A micronisation heat treatment caused a significant reduction in the beta-carotene content in yellow micronised maize flour (23%). In the present study, the highest gamma-tocopherol content was estimated in raw whole flour made from yellow maize (20.94 mu g/g). A high temperature of infrared rays caused the reduction of the gamma-tocopherol content, hence it amounted to 16.94 mu g/100 g in flour made by milling of micronised yellow maize. This reduction was somewhat lower in flour made by milling of micronised red-seeded maize and it amounted to 35%. Flour produced from raw and micronized red maize grain had the highest antioxidant activity. According to our results 3.27 mg of whole flour made from raw red maize grain inhibits 50% activities of DPPH radicals. Some of Maillard reaction products which are formed during process of micronisation have an antioxidant activity, which could be a reason for the increased antioxidant activity in flour produced by milling of micronised white and red maize grain. 2.34 mg of red micronized flour inhibits 50% activities of DPPH radicals. The antioxidant activity in white micronised flour was higher by 40% than of flour produced from raw white kernels. The highest content of total phenols was determined in flour produced by milling of raw and micronised grain of red maize (2.80 mg catechin/g on the average), Heating of plant protein sources leads to decreasing of the protein solubility as well as content of tryptophan.",
publisher = "Czech Academy Agricultural Sciences, Prague",
journal = "Czech Journal of Food Sciences",
title = "Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour",
volume = "27",
url = "https://hdl.handle.net/21.15107/rcub_rik_275"
}

Žilić, S., Hadži-Tašković-Šukalović, V., Milašinović, M., Terzić, D.,& Maksimović, M.. (2009). Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour. in Czech Journal of Food Sciences
Czech Academy Agricultural Sciences, Prague., 27.
https://hdl.handle.net/21.15107/rcub_rik_275

Žilić S, Hadži-Tašković-Šukalović V, Milašinović M, Terzić D, Maksimović M. Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour. in Czech Journal of Food Sciences. 2009;27.
https://hdl.handle.net/21.15107/rcub_rik_275 .

Žilić, Slađana, Hadži-Tašković-Šukalović, Vesna, Milašinović, Marija, Terzić, D., Maksimović, M., "Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour" in Czech Journal of Food Sciences, 27 (2009),
https://hdl.handle.net/21.15107/rcub_rik_275 .