Sarić, Beka

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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 .

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 .

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 .

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 .

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 .

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 . .