Comparative Study of the Nutritional and Chemical Composition of New Oil Rape, Safflower and Mustard Seed Varieties Developed and Grown in Serbia

Oilseed crops are widely cultivated and are related to nutrition and human health as valuable nutraceutical sources with valuable biological properties. The growing demand for oil plants used in human and animal nutrition or for the processing industry has contributed to the diversification and development of a new variety of oil crops. Increased oil crop diversity, besides ensuring reduced sensitivity to pests and climate conditions, has also led to improved nutritional values. In order to enable oil crop cultivation to become commercially sustainable, a comprehensive characterization of newly created varieties of oilseeds, including their nutritional and chemical composition, is required. In this study, two varieties of safflower and white and black mustard were investigated as alternative oil species for nutritional parameters, mainly protein, fat, carbohydrate, moisture, ash, polyphenols, flavonoids, chlorophylls contents, acids and mineral composition, and compared with those of two different genotypes of rapeseeds as a traditional oil crop plant. The proximate analysis found that the highest oil content was found in the oil rape NS Svetlana genotype (33.23%), while the lowest was in black mustard (25.37%). The protein content varies from around 26% in safflower samples to 34.63%, determined in white mustard. High content of unsaturated fatty acids and low content of saturated fatty acid was observed in the analyzed samples. In mineral analysis, the dominant elements were phosphorus, potassium, calcium and magnesium, in descending order. The observed oil crops are also good sources of microelements, including iron, copper, manganese and zinc, accompanied by high antioxidant activity due to the presence of significant amounts of polyphenolic and flavonoid compound

Effects of the amount of soy milk on thermorheological, thermal and textural properties of chocolate with soy milk

Chocolate is a two-phase rheological system. The solid phase, consisting of non-fat cocoa particles, sugar and soy milk is wrapped in a fat phase - cocoa butter. Physical, thermal, textural and organoleptic properties of chocolate depend on the composition of the ingredients, manufacturing process and a properly conducted pre-crystallization phase. For this study, two chocolate masses were produced in a ball mill: one with 15% of soy milk powder (R1) and the other with 20% of soy milk powder (R2). The chocolate mass was produced at different milling times (30, 60 and 90 min), and pre-crystallization temperature (26, 28 and 30oC). The aim of the study was to evaluate the changes caused by different amounts of soy milk powder on the quality of the chocolate. The quality of chocolate was evaluated by comparing the nutritional composition, hardness, thermorheological and thermal properties of the chocolate mass. The results show that chocolate mass R2, due to the presence of higher amounts of soy milk proteins, should be milled longer, and also needs lower temperatures for pre-crystallization. [Projekat Ministarstva nauke Republike Srbije, br. TR 31014

The impact of the manufacturing process on the hardness and sensory properties of milk chocolate

The aim of this paper was to examine the impact of the manufacturing process on the textural characteristics and sensory properties of milk chocolate. The research was conducted on the samples of chocolate produced in a ball mill during 30, 60 and 90 minutes of refining, each of them being pre-crystallized at 26, 28 and 30°C. A chocolate mass of identical ingredient composition was also produced using a standard manufacturing process at the same pre-crystallization temperatures. Chocolate hardness was examined using a piece of equipment called Texture Analyser, measuring the stress intensity which leads to chocolate crushing. Sensory analysis was performed using the point scoring method. The new manufacturing process, i.e. the manufacturing of chocolate in a ball mill improves sensory properties and hardness of milk chocolate. [Projekat Ministarstva nauke Republike Srbije, br. TR 31014

Optimization of the ball mill processing parameters in the fat filling production

The aim of this study was to determine the effect of the main milling variables, i.e., agitator shaft speed (50, 75 and 100%, which is 25, 37.5 and 50 rpm) and milling time (30, 45 and 60 min) on physical and sensory properties of fat tilling as well as on energy consumption during the production in a laboratory ball mill. Within the response surface method, the face centered central composite design is used. A response surface regression analysis for responses was performed and a full quadratic model was fitted to the experimental data. It is shown that agitator shaft speed had the most significant influence on physical properties (particle size distribution, rheological and textural propertes) and sensory characteristics of fat tilling while the milling energy consumption is highly influenced by milling time with contribution 55.4%, followed by agitator shaft speed (40.04%). The model obtained by regression analyses was used to perform the optimization of processing parameters in order to provide the combination of agitator shaft speed and milling time that cost less energy while at the same time do not compromise the quality of the fat filling. Optimization of production of fat filling in a laboratory ball mill would imply the maximum agitator shaft speed and 30-min milling time

Photocatalytic Ability of Visible-Light-Responsive TiO2 Nanoparticles

The synthetic procedures for preparation of free-standing and attached to polymer support surface modified TiO2 nanoparticles (NPs) with absorption extended into the visible spectral region due to charge transfer complex formation were developed. The one-step synthesis of colloids consisting of surface-modified TiO2 NPs is based on the reaction between titanium(IV) isopropoxide (TTIP) and lauryl galatte in nonprotic organic solvents (tetrahydrofuran, xylol, chloroform). The poly(GMA-co-EGDMA) copolymer decorated with surface-modified TiO2 NPs was obtained in two steps. First, copolymer was functionalized with dopamine and then treated with TTIP in organic solvent at slightly elevated temperature. Thorough microstructural and optical characterization of free-standing and attached to polymer support surface-modified TiO2 NPs was performed involving transmission electron microscopy as well as absorption and reflection spectroscopy. Infrared spectroscopy was used to understand coordination of ligands to surface Ti atoms. Photoredox chemistry of surface-modified TiO2 NPs attached to the polymer support was tested. Enhanced photooxidative ability of composite was demonstrated by degradation of organic dye crystal violet under visible light illumination, i.e., using photons with energy smaller than 2.75 eV. On the other hand, photocatalytic hydrogen production was used to demonstrate photoreduction ability of surface modified TiO2 NPs attached to the polymer support

Quality properties of cookies supplemented with fresh brewer's spent grain

Brewer's spent grain (BSG) is a by-product generated during the brewing process. It is a rich source of dietary fibre and proteins, with great potential to increase nutritional value of food products. In this research different quantities of fresh (non-dried and non-milled) brewer's spent grain (15, 25 and 50%) were added to wheat flour on a replacement basis in order to evaluate its effect on fibre and protein content, instrumental parameters of colour, microbial stability and sensory characteristics of cookies. Protein and fibre content of cookies increased following the addition of BSG from 7.55% to 9.69% and 6.8 to 15.55%, respectively. Considering the colour characteristics, addition of BSG decreased L*and b* values, while a*values increased. Enterobacteriaceae, Escherichia coli, Clostridium spp., yeasts and moulds were not detected in cookie samples, while the Enterobacteriaceae were detected (40 cfu/g) in fresh BSG. The addition of 25% of BSG resulted in best sensory characteristics of cookies in terms of surface appearance, hardness, grittiness and flavour. The results have shown that fresh BSG has a potential to increase nutritional value of the cookies without negative influence on cookie sensory characteristics and microbiological stability

Brašno - Kruh '13

The "Flour-Bread '13“ Congress topics were the following: breeding and quality of cereal grains, grain storage and milling technology, analytical and rheological methods, baking technology, improvers and additives, starch and modified starch, extrusion and pasta production, biscuit and pastry products, nutritional quality of cereals, cereal food safety and cereal based functional foods