TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Kandić, Vesna
AU  - Titan, Primož
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1177
AB  - The consumption of whole grain cereal flour contributes to increased
intake of dietary fibre and phenolic compounds beneficial to human health. However,
whole grain flour also has some disadvantages, such as poor baking properties and
lower technological quality. Applying ultrasonic and hydrothermal treatments can provide
new opportunities to modify and improve the baking and biofunctionality of flour as well
as the quality of baked goods.
Experimental approach. The whole grain flour samples of six wheat varieties with different
amylose content were studied. The original chemical composition and viscosity
profiles of the flour were determined. The flour samples were subjected to ultrasonic treatment
at a frequency of 30 kHz and temperature of 40 °C for 10 min and hydrothermal treatment
on a magnetic stirrer with heating for 3 min after reaching the boiling point. The
treatments were carried out to determine their influence on the studied digestible and
antioxidant properties of the flour. A multistep in vitro enzymatic digestibility protocol
simulating the digestion process in the human gastrointestinal tract was applied to the
untreated and treated whole grain flour samples. Total free phenolic compound content
and total antioxidant capacity were also determined.
Results and conclusions. Hydrothermal treatment had a positive effect on the digestibility
of the whole grain flour, especially in waxy wheat genotypes compared to those
with high amylose content, due to the formation of resistant starch. The hydrothermal
treatment had an overall negative effect on the antioxidant capacity of the flour samples,
while ultrasonic treatment generally increased the analytical values of total free phenolic
compounds by enhancing their extractability. These findings can provide valuable information
for the development of new whole wheat foods.
PB  - Zagreb : Faculty of Food Technology and Biotechnology, University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content
VL  - 61
IS  - 3
SP  - 302
EP  - 311
DO  - 10.17113/ftb.61.03.23.8016
ER  - 

@article{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Kandić, Vesna and Titan, Primož",
year = "2023",
abstract = "The consumption of whole grain cereal flour contributes to increased
intake of dietary fibre and phenolic compounds beneficial to human health. However,
whole grain flour also has some disadvantages, such as poor baking properties and
lower technological quality. Applying ultrasonic and hydrothermal treatments can provide
new opportunities to modify and improve the baking and biofunctionality of flour as well
as the quality of baked goods.
Experimental approach. The whole grain flour samples of six wheat varieties with different
amylose content were studied. The original chemical composition and viscosity
profiles of the flour were determined. The flour samples were subjected to ultrasonic treatment
at a frequency of 30 kHz and temperature of 40 °C for 10 min and hydrothermal treatment
on a magnetic stirrer with heating for 3 min after reaching the boiling point. The
treatments were carried out to determine their influence on the studied digestible and
antioxidant properties of the flour. A multistep in vitro enzymatic digestibility protocol
simulating the digestion process in the human gastrointestinal tract was applied to the
untreated and treated whole grain flour samples. Total free phenolic compound content
and total antioxidant capacity were also determined.
Results and conclusions. Hydrothermal treatment had a positive effect on the digestibility
of the whole grain flour, especially in waxy wheat genotypes compared to those
with high amylose content, due to the formation of resistant starch. The hydrothermal
treatment had an overall negative effect on the antioxidant capacity of the flour samples,
while ultrasonic treatment generally increased the analytical values of total free phenolic
compounds by enhancing their extractability. These findings can provide valuable information
for the development of new whole wheat foods.",
publisher = "Zagreb : Faculty of Food Technology and Biotechnology, University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content",
volume = "61",
number = "3",
pages = "302-311",
doi = "10.17113/ftb.61.03.23.8016"
}

Nikolić, V., Žilić, S., Simić, M., Kandić, V.,& Titan, P.. (2023). Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content. in Food Technology and Biotechnology
Zagreb : Faculty of Food Technology and Biotechnology, University of Zagreb., 61(3), 302-311.
https://doi.org/10.17113/ftb.61.03.23.8016

Nikolić V, Žilić S, Simić M, Kandić V, Titan P. Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content. in Food Technology and Biotechnology. 2023;61(3):302-311.
doi:10.17113/ftb.61.03.23.8016 .

Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Kandić, Vesna, Titan, Primož, "Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content" in Food Technology and Biotechnology, 61, no. 3 (2023):302-311,
https://doi.org/10.17113/ftb.61.03.23.8016 . .

TY  - CONF
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Kandić, Vesna
AU  - Titan, Primož
AU  - Dodig, Dejan
AU  - Žilić, Slađana
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/1379
AB  - The consumption of wholegrain flours contributes to an increased intake of dietary fibers and phenolic compounds beneficial to human health. However, there are some downsides to wholegrain flours, such as poor baking performance and lower technological quality. The application of ultrasound and hydrothermal treatments may provide new possibilities for the modification and improvement of the baking- and bio-functionality of flours as well as the quality of baked goods [1]. Furthermore, waxy and high-amylose wheat varieties are considered novel raw materials due to their unique properties in bread making, such as improved bread texture and increased dietary fiber content [2]. The main focus of this study was to investigate the changes in enzymatic in vitro dry matter digestibility, antioxidant capacity, and the content of total free phenolic compounds before and after the individual treatments of the whole-wheat flours with different amylose content. Hydrothermal treatment positively influenced the digestibility of the whole-wheat flours, especially in waxy genotypes compared to high amylose ones, which can be explained by the formation of resistant starch. Ultrasound positively affected the total free phenolic compounds content. Moreover, the hydrothermal treatment had an overall negative effect on the antioxidant capacity. The amylose content was in high negative correlation with digestibility after hydrothermal treatment. Starch content was negatively correlated with digestibility after ultrasound treatment. Protein content was very strongly correlated to digestibility after ultrasound treatment. These findings can provide valuable guidelines in the formulation of new wholegrain wheat foods.
PB  - Ljubljana : European Declaration on Food, Technology and Nutrition Network,
C3  - 11th Central European Congress on Food and Nutrition nto lnts. GEFood Congress Book "Food, technology and nutrition for healthy people in a healthy environment"
T1  - Effects of ultrasound and hydrothermal treatment on digestible and bioactive properties of wholegrain wheat flours with different amylose conten
SP  - 163
UR  - https://hdl.handle.net/21.15107/rcub_rik_1379
ER  - 

@conference{
author = "Nikolić, Valentina and Simić, Marijana and Kandić, Vesna and Titan, Primož and Dodig, Dejan and Žilić, Slađana",
year = "2022",
abstract = "The consumption of wholegrain flours contributes to an increased intake of dietary fibers and phenolic compounds beneficial to human health. However, there are some downsides to wholegrain flours, such as poor baking performance and lower technological quality. The application of ultrasound and hydrothermal treatments may provide new possibilities for the modification and improvement of the baking- and bio-functionality of flours as well as the quality of baked goods [1]. Furthermore, waxy and high-amylose wheat varieties are considered novel raw materials due to their unique properties in bread making, such as improved bread texture and increased dietary fiber content [2]. The main focus of this study was to investigate the changes in enzymatic in vitro dry matter digestibility, antioxidant capacity, and the content of total free phenolic compounds before and after the individual treatments of the whole-wheat flours with different amylose content. Hydrothermal treatment positively influenced the digestibility of the whole-wheat flours, especially in waxy genotypes compared to high amylose ones, which can be explained by the formation of resistant starch. Ultrasound positively affected the total free phenolic compounds content. Moreover, the hydrothermal treatment had an overall negative effect on the antioxidant capacity. The amylose content was in high negative correlation with digestibility after hydrothermal treatment. Starch content was negatively correlated with digestibility after ultrasound treatment. Protein content was very strongly correlated to digestibility after ultrasound treatment. These findings can provide valuable guidelines in the formulation of new wholegrain wheat foods.",
publisher = "Ljubljana : European Declaration on Food, Technology and Nutrition Network,",
journal = "11th Central European Congress on Food and Nutrition nto lnts. GEFood Congress Book "Food, technology and nutrition for healthy people in a healthy environment"",
title = "Effects of ultrasound and hydrothermal treatment on digestible and bioactive properties of wholegrain wheat flours with different amylose conten",
pages = "163",
url = "https://hdl.handle.net/21.15107/rcub_rik_1379"
}

Nikolić, V., Simić, M., Kandić, V., Titan, P., Dodig, D.,& Žilić, S.. (2022). Effects of ultrasound and hydrothermal treatment on digestible and bioactive properties of wholegrain wheat flours with different amylose conten. in 11th Central European Congress on Food and Nutrition nto lnts. GEFood Congress Book "Food, technology and nutrition for healthy people in a healthy environment"
Ljubljana : European Declaration on Food, Technology and Nutrition Network,., 163.
https://hdl.handle.net/21.15107/rcub_rik_1379

Nikolić V, Simić M, Kandić V, Titan P, Dodig D, Žilić S. Effects of ultrasound and hydrothermal treatment on digestible and bioactive properties of wholegrain wheat flours with different amylose conten. in 11th Central European Congress on Food and Nutrition nto lnts. GEFood Congress Book "Food, technology and nutrition for healthy people in a healthy environment". 2022;:163.
https://hdl.handle.net/21.15107/rcub_rik_1379 .

Nikolić, Valentina, Simić, Marijana, Kandić, Vesna, Titan, Primož, Dodig, Dejan, Žilić, Slađana, "Effects of ultrasound and hydrothermal treatment on digestible and bioactive properties of wholegrain wheat flours with different amylose conten" in 11th Central European Congress on Food and Nutrition nto lnts. GEFood Congress Book "Food, technology and nutrition for healthy people in a healthy environment" (2022):163,
https://hdl.handle.net/21.15107/rcub_rik_1379 .

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 . .

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 . .

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 . .