Titan, Primož

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  • Titan, Primož (3)
Projects

Author's Bibliography

Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content

Nikolić, Valentina; Simić, Marijana; Kandić, Vesna; Dodevska, Margarita; Titan, Primož; Dodig, Dejan; Žilić, Slađana

(New York : Wiley, 2021)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Kandić, Vesna
AU  - Dodevska, Margarita
AU  - Titan, Primož
AU  - Dodig, Dejan
AU  - Žilić, Slađana
PY  - 2021
UR  - http://rik.mrizp.rs/handle/123456789/841
AB  - Twenty-five varieties of wheat were used in this study in order to determine the effect of amylose and amylopectin, as well as dietary fibers on the pasting properties and baking functionality of the whole-grain flour. The results were compared to the properties of refined wheat flour. The analyzed samples were divided into six groups based on the amylose content: (1) 11%–14%, (2) 15%–17%, (3) 18%–19%, (4) high amylose (36.5% and 41%), (5) waxy (0%), and 6) refined flour (22%). Amylose influenced viscosity by large, however, variations in pasting properties can as well be attributed to the differences in the non-starch structural components. Variations in solvent retention capacities (SRC) of flours depended primarily on the content of different fiber fractions and proteins. The starch and amylose content had a positive effect on SRC for lactic acid and sucrose, respectively. Furthermore, pasting and functionality are complex properties conditioned by different flour constituents.
PB  - New York : Wiley
T2  - Journal of Food Processing and Preservation
T1  - Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content
SP  - 15805
DO  - 10.1111/jfpp.15805
ER  - 
@article{
author = "Nikolić, Valentina and Simić, Marijana and Kandić, Vesna and Dodevska, Margarita and Titan, Primož and Dodig, Dejan and Žilić, Slađana",
year = "2021",
abstract = "Twenty-five varieties of wheat were used in this study in order to determine the effect of amylose and amylopectin, as well as dietary fibers on the pasting properties and baking functionality of the whole-grain flour. The results were compared to the properties of refined wheat flour. The analyzed samples were divided into six groups based on the amylose content: (1) 11%–14%, (2) 15%–17%, (3) 18%–19%, (4) high amylose (36.5% and 41%), (5) waxy (0%), and 6) refined flour (22%). Amylose influenced viscosity by large, however, variations in pasting properties can as well be attributed to the differences in the non-starch structural components. Variations in solvent retention capacities (SRC) of flours depended primarily on the content of different fiber fractions and proteins. The starch and amylose content had a positive effect on SRC for lactic acid and sucrose, respectively. Furthermore, pasting and functionality are complex properties conditioned by different flour constituents.",
publisher = "New York : Wiley",
journal = "Journal of Food Processing and Preservation",
title = "Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content",
pages = "15805",
doi = "10.1111/jfpp.15805"
}
Nikolić, V., Simić, M., Kandić, V., Dodevska, M., Titan, P., Dodig, D.,& Žilić, S.. (2021). Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content. in Journal of Food Processing and Preservation
New York : Wiley., 15805.
https://doi.org/10.1111/jfpp.15805
Nikolić V, Simić M, Kandić V, Dodevska M, Titan P, Dodig D, Žilić S. Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content. in Journal of Food Processing and Preservation. 2021;:15805.
doi:10.1111/jfpp.15805 .
Nikolić, Valentina, Simić, Marijana, Kandić, Vesna, Dodevska, Margarita, Titan, Primož, Dodig, Dejan, Žilić, Slađana, "Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content" in Journal of Food Processing and Preservation (2021):15805,
https://doi.org/10.1111/jfpp.15805 . .

Grain yield, agronomic traits, and protein content of two-and six-row barley genotypes under terminal drought conditions

Kandić, Vesna; Dodig, Dejan; Sečanski, Mile; Prodanović, Slaven; Branković, Gordana; Titan, Primož

(Instituto de Investigaciones Agropecuarias, INIA, 2019)

TY  - JOUR
AU  - Kandić, Vesna
AU  - Dodig, Dejan
AU  - Sečanski, Mile
AU  - Prodanović, Slaven
AU  - Branković, Gordana
AU  - Titan, Primož
PY  - 2019
UR  - http://rik.mrizp.rs/handle/123456789/773
AB  - Small grain cereals in lower latitude areas usually mature under terminal drought conditions that affect their agronomic performance. An experiment was conducted to compare agronomic traits, grain yield, and protein content under control and terminal drought conditions of 15 two-row and 10 six-row barley (Hordeum vulgare L.) genotypes. The experiment was set up at two locations for two growing seasons (2011, 2012) and two treatments. One treatment was terminal drought (D) simulated by the mechanical removal of all leaf blades 7 d after the heading of each genotype, and a control (C) treatment in which plants were left intact. On average, defoliation caused a greater reduction in grain yield and protein content of the six-row genotypes (37.6% and 12.3%, respectively) than the two-row genotypes (28.8% and 7.1%, respectively). On the other hand, test weight of six-row genotypes showed better tolerance to terminal drought. According to the multivariate function analysis, the genotypes of both types of barley with a high test weight, a longer uppermost internode, and a longer grain filling period had high protein content under terminal drought stress. In contrast to six-row genotypes, it is possible to breed two-row genotypes that not only have high grain yield but also high protein content under both optimal and drought stress conditions. © 2019, Instituto de Investigaciones Agropecuarias, INIA. All rights reserved.
PB  - Instituto de Investigaciones Agropecuarias, INIA
T2  - Chilean Journal of Agricultural Research
T1  - Grain yield, agronomic traits, and protein content of two-and six-row barley genotypes under terminal drought conditions
VL  - 79
IS  - 4
SP  - 648
EP  - 657
DO  - 10.4067/S0718-58392019000400648
ER  - 
@article{
author = "Kandić, Vesna and Dodig, Dejan and Sečanski, Mile and Prodanović, Slaven and Branković, Gordana and Titan, Primož",
year = "2019",
abstract = "Small grain cereals in lower latitude areas usually mature under terminal drought conditions that affect their agronomic performance. An experiment was conducted to compare agronomic traits, grain yield, and protein content under control and terminal drought conditions of 15 two-row and 10 six-row barley (Hordeum vulgare L.) genotypes. The experiment was set up at two locations for two growing seasons (2011, 2012) and two treatments. One treatment was terminal drought (D) simulated by the mechanical removal of all leaf blades 7 d after the heading of each genotype, and a control (C) treatment in which plants were left intact. On average, defoliation caused a greater reduction in grain yield and protein content of the six-row genotypes (37.6% and 12.3%, respectively) than the two-row genotypes (28.8% and 7.1%, respectively). On the other hand, test weight of six-row genotypes showed better tolerance to terminal drought. According to the multivariate function analysis, the genotypes of both types of barley with a high test weight, a longer uppermost internode, and a longer grain filling period had high protein content under terminal drought stress. In contrast to six-row genotypes, it is possible to breed two-row genotypes that not only have high grain yield but also high protein content under both optimal and drought stress conditions. © 2019, Instituto de Investigaciones Agropecuarias, INIA. All rights reserved.",
publisher = "Instituto de Investigaciones Agropecuarias, INIA",
journal = "Chilean Journal of Agricultural Research",
title = "Grain yield, agronomic traits, and protein content of two-and six-row barley genotypes under terminal drought conditions",
volume = "79",
number = "4",
pages = "648-657",
doi = "10.4067/S0718-58392019000400648"
}
Kandić, V., Dodig, D., Sečanski, M., Prodanović, S., Branković, G.,& Titan, P.. (2019). Grain yield, agronomic traits, and protein content of two-and six-row barley genotypes under terminal drought conditions. in Chilean Journal of Agricultural Research
Instituto de Investigaciones Agropecuarias, INIA., 79(4), 648-657.
https://doi.org/10.4067/S0718-58392019000400648
Kandić V, Dodig D, Sečanski M, Prodanović S, Branković G, Titan P. Grain yield, agronomic traits, and protein content of two-and six-row barley genotypes under terminal drought conditions. in Chilean Journal of Agricultural Research. 2019;79(4):648-657.
doi:10.4067/S0718-58392019000400648 .
Kandić, Vesna, Dodig, Dejan, Sečanski, Mile, Prodanović, Slaven, Branković, Gordana, Titan, Primož, "Grain yield, agronomic traits, and protein content of two-and six-row barley genotypes under terminal drought conditions" in Chilean Journal of Agricultural Research, 79, no. 4 (2019):648-657,
https://doi.org/10.4067/S0718-58392019000400648 . .
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Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives

Žilić, Slađana; Dodig, Dejan; Vančetović, Jelena; Grčić, Nikola; Perić, Vesna; Titan, Primož; Maksimović, Vuk

(Olsztyn : Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 2019)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Dodig, Dejan
AU  - Vančetović, Jelena
AU  - Grčić, Nikola
AU  - Perić, Vesna
AU  - Titan, Primož
AU  - Maksimović, Vuk
PY  - 2019
UR  - http://rik.mrizp.rs/handle/123456789/769
AB  - Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative
stress. Bearing in mind that cereals are widely grown crops, anthocyanins-rich colored grains could be used as a functional food ingredient that
provides health benefi ts to a large part of human world’s population. This study investigated composition and content of anthocyanins in the grain
of blue popping maize, deep purple maize, purple wheat, and black soybean. The relationship of acylated and non-acylated forms before and after
alkaline hydrolysis of anthocyanin extracts has been studied as well. Deep purple maize had the highest content of total anthocyanins reaching as
much as 4988.90 mg CGE/kg d.m. Ten anthocyanins were identifi ed in blue popping maize, of which two are isomers of cyanidin-3-(malonylglucoside)
and three of cyanidin-3-(dimalonyl-β-glucoside). Seven, nine, and three anthocyanins have been identifi ed in the deep purple maize, purple wheat,
and black soybean, respectively. Cyanidin derivatives were predominant and their acylated forms accounted for about 98, 29, 71, and 0% of the total
anthocyanins content in the grains, respectively. According to the study, acylated derivatives were completely degraded under the effect of highly alkaline
pH. However, at the beginning of their degradation they were transformed to their non-acylated parents.
The results could be useful to better understanding of the nature of anthocyanin in colored grains and, in that regard, their use for the derivation
of food products with functional potential, as well as of natural dyes and pharmaceutical ingredients.
PB  - Olsztyn : Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives
VL  - 69
IS  - 2
SP  - 137
EP  - 146
DO  - 10.31883/pjfns-2019-105100
ER  - 
@article{
author = "Žilić, Slađana and Dodig, Dejan and Vančetović, Jelena and Grčić, Nikola and Perić, Vesna and Titan, Primož and Maksimović, Vuk",
year = "2019",
abstract = "Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative
stress. Bearing in mind that cereals are widely grown crops, anthocyanins-rich colored grains could be used as a functional food ingredient that
provides health benefi ts to a large part of human world’s population. This study investigated composition and content of anthocyanins in the grain
of blue popping maize, deep purple maize, purple wheat, and black soybean. The relationship of acylated and non-acylated forms before and after
alkaline hydrolysis of anthocyanin extracts has been studied as well. Deep purple maize had the highest content of total anthocyanins reaching as
much as 4988.90 mg CGE/kg d.m. Ten anthocyanins were identifi ed in blue popping maize, of which two are isomers of cyanidin-3-(malonylglucoside)
and three of cyanidin-3-(dimalonyl-β-glucoside). Seven, nine, and three anthocyanins have been identifi ed in the deep purple maize, purple wheat,
and black soybean, respectively. Cyanidin derivatives were predominant and their acylated forms accounted for about 98, 29, 71, and 0% of the total
anthocyanins content in the grains, respectively. According to the study, acylated derivatives were completely degraded under the effect of highly alkaline
pH. However, at the beginning of their degradation they were transformed to their non-acylated parents.
The results could be useful to better understanding of the nature of anthocyanin in colored grains and, in that regard, their use for the derivation
of food products with functional potential, as well as of natural dyes and pharmaceutical ingredients.",
publisher = "Olsztyn : Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives",
volume = "69",
number = "2",
pages = "137-146",
doi = "10.31883/pjfns-2019-105100"
}
Žilić, S., Dodig, D., Vančetović, J., Grčić, N., Perić, V., Titan, P.,& Maksimović, V.. (2019). Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives. in Polish Journal of Food and Nutrition Sciences
Olsztyn : Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences., 69(2), 137-146.
https://doi.org/10.31883/pjfns-2019-105100
Žilić S, Dodig D, Vančetović J, Grčić N, Perić V, Titan P, Maksimović V. Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives. in Polish Journal of Food and Nutrition Sciences. 2019;69(2):137-146.
doi:10.31883/pjfns-2019-105100 .
Žilić, Slađana, Dodig, Dejan, Vančetović, Jelena, Grčić, Nikola, Perić, Vesna, Titan, Primož, Maksimović, Vuk, "Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives" in Polish Journal of Food and Nutrition Sciences, 69, no. 2 (2019):137-146,
https://doi.org/10.31883/pjfns-2019-105100 . .
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