Daily Nutrition in the Dalmatian Hinterland in the 1950s

Against the backdrop of describing the traditional diet in different parts of Croatia, this paper presents the diet of the inhabitants of the Dalmatian Hinterland in the 1950s. The frequency of consumption of specific food groups and eating habits of the population at the time will be analysed. The paper emphasises the nutritional value of unprocessed foods and their health benefits and points to the importance of their share in modern human diet as often as possible

Prehrana u Dalmatinskoj zagori pedesetih godina 20. stoljeća tijekom godišnjeg i životnog ciklusa

Tradicija pripreme hrane i blagovanja, koja kroz povijesni kontekst ima svoje razvojne etape, ovisi, između ostalog, o čimbenicima poput klime, tla, te raspoloživoj flori i fauni na određenom području. Izloženost Dalmatinske zagore kontinentalnoj klimi, malo obradivog zemljišta te njezin kamenit i surov krajolik direktno su utjecali na dostupnost hrane, način njenog blagovanja i običaje koji su se razvijali u takvom okruženju. Ovaj rad predočava odabir namirnica i načine pripreme jela te njihovu simboliku i značenje u životu žitelja Dalmatinske zagore tijekom godišnjeg i životnog ciklusa pedesetih godina 20. stoljeća. Također se ističe, kako važnost druženja i uživanja u jelu u posebnim prigodama, tako i vrijednost uravnotežene prehrane i svakodnevne tjelesne aktivnosti koje doprinose izostanku pretilosti i mnogih zdravstvenih problema suvremenog čovjeka

Svakodnevna prehrana u Dalmatinskoj zagori pedesetih godina 20. stoljeća

Po uzoru na opisivanje tradicionalne prehrane u različitim dijelovima Hrvatske, u ovom će se radu prikazati prehrana žitelja Dalmatinske zagore 50-ih godina prošloga stoljeća. Analizirat će se učestalost konzumiranja pojedinih skupina namirnica te prehrambene navike ondašnjega stanovništva. Rad naglašava nutritivnu vrijednost neprerađenih namirnica i njihovu korist za zdravlje te ukazuje na važnost njihove što češće zastupljenosti u prehrani modernog čovjeka

RESEARCH ON FINDINGS ABOUT CULTIVATION AND USE OF ANNUAL AND BIENNIAL FLOWERING PLANT SPECIES IN THE REGION OF ŠIBENIK AND KNIN – THE REPUBLIC OF CROATIA

Most plant species that are cultivated in climatic conditions prevailing in the Republic of Croatia as annual or biennial flowering plants originate from warm and temperate climate zones of the planet. The plant groups in question are primarily used in privately-owned gardens and on various landscapes. They can be planted in raised flower beds, as well as used for landscape edging, rock gardens, decorative pots and they are also used as cut flowers. They are cost effective and provide the premises with a decorative value added. The objective of the survey research was to verify the findings about cultivation and use of annual and biennial flowering plants that are frequently used in gardens and landscaping in Šibenik and Knin. The survey research was conducted in May 2016 on a sample comprising of 30 respondents (for annual species) and 29 different respondents (for biennial species) from the region of the cities Šibenik and Knin and their outskirts. The respondents assessed the decorative features of six selected species per individual flower group and the method of their maintenance with an average grade (4). The participants in the survey showed a higher level of knowledge on annual flower species (67.7%-100%) compared with the knowledge on biennial flower species (57.9%-75.9%). The persons questioned correctly assessed the use of various species according to their function in the premises. Most respondents used decorative pumpkins (Cucurbita pepo) amongst annual flower plants for decoration of premises, whilst amongst biennial plants they primarily opted for daisies (Bellis perennis). The data provided can be used for the promotion of cultivation and use of flowering plants in practice

Utjecaj veličine čestica posija prosa i njihove prethodne obrade ksilanazom na fizikalna, senzorska i nutritivna svojstva bezglutenskog kruha

Research background. Millet bran is a by-product rich in dietary fibre, micronutrients and bioactive compounds which are often deficient in a gluten-free diet. Previously, cryogenic grinding has been shown to improve the functionality of bran to some extent, although it offered limited benefits for bread making. This study aims to investigate the effects of adding proso millet bran depending on its particle size and xylanase pretreatment on the physicochemical, sensory and nutritional properties of gluten-free pan bread. Experimental approach. Coarse bran (d50=223 μm) was ground to medium size (d50=157 μm) using an ultracentrifugal mill or to superfine particles (d50=8 μm) using a cryomill. Millet bran presoaked in water (for 16 h at 55 °C) with or without the addition of fungal xylanase (10 U/g) replaced 10% of the rice flour in the control bread. Bread specific volume, crumb texture, colour and viscosity were measured instrumentally. Along with proximate composition, the content of soluble and insoluble fibre, total phenolic compounds (TPC) and phenolic acids as well as total and bioaccessible minerals of bread were assessed. Sensory analysis of the bread samples included a descriptive, hedonic and ranking test. Results and conclusions. Dietary fibre content (7.3-8.6 g/100 g) and TPC (42-57 mg/100 g) on dry mass basis of the bread loaves depended on bran particle size and xylanase pretreatment. The effect of xylanase pretreatment was most evident in the loaves with medium bran size in terms of higher content of fibre soluble in ethanol (45%) and free ferulic acid content (5%), improved bread volume (6%), crumb softness (16%) and elasticity (7%), but lower chewiness (15%) and viscosity (20-32%). Bread bitterness and dark colour were increased after adding medium-sized bran but its bitter aftertaste, crust crookedness, crumb hardness and graininess were reduced with xylanase pretreatment. Although bran addition impaired protein digestibility, it enriched the bread with iron (341%), magnesium (74%), copper (56%) and zinc (7.5%). Xylanase pretreatment of the bran resulted in the improved bioaccessibility of zinc and copper of the enriched bread compared to the control and bread without xylanase. Novelty and scientific contribution. Application of xylanase to medium sized bran obtained by ultracentrifugal grinding was more successful than its application to superfine bran obtained by the multistage cryogrinding as it resulted in more soluble fibre in gluten-free bread. Moreover, xylanase was proven beneficial in maintaining desirable bread sensory properties and mineral bioaccessibility.Pozadina istraživanja. Posije prosa su nusproizvod bogat prehrambenim vlaknima, mikronutrijentima i bioaktivnim spojevima, kojih često nema dovoljno u bezglutenskoj prehrani. Prethodna su istraživanja pokazala da kriogeno mljevenje u određenoj mjeri poboljšava funkcionalnost posija, iako su njegove prednosti u izradi kruha bile ograničene. Svrha je ovoga rada bila istražiti učinak veličine čestica posija prosa i njihove prethodne obrade ksilanazom na fizikalno-kemijska, senzorska i nutritivna svojstva bezglutenskog kruha. Eksperimentalni pristup. Krupne posije (d50=223 μm) samljevene su do srednje veličine (d50=157 μm) pomoću ultracentrifugalnog mlina, ili do vrlo finih čestica (d50=8 μm) pomoću kriomlina. Posijama prosa prethodno namočenih u vodi (16 sati na 55 °C) s dodatkom fungalne ksilanaze (10 U/g) ili bez nje zamijenjeno je 10 % rižinog brašna u kontrolnom kruhu. Specifični volumen, tekstura sredine, boja i viskoznost kruha određeni su instrumentalno. Uz kemijski sastav, određeni su udjeli topljivih i netopljivih vlakana, ukupnih fenolnih spojeva i fenolnih kiselina te ukupnih i biološki dostupnih mineralnih tvari u kruhu. Senzorska analiza uzoraka kruha uključivala je deskriptivni i hedonistički test, te test rangiranja. Rezultati i zaključci. Sadržaj prehrambenih vlakana (7,3–8,6 g/100 g) i ukupnih fenolnih spojeva (42–57 mg/100 g) u suhoj tvari kruha ovisio je o veličini čestica posija i prethodnoj obradi ksilanazom. Učinak prethodne obrade ksilanazom bio je najočitiji u kruhu s posijama srednje veličine čestica, koji je imao veće udjele vlakana topljivih u etanolu (45 %) i slobodne ferulinske kiseline (5 %), veći volumen (6 %), mekoću (16 %) i elastičnost sredine (7 %), te smanjenu žvakljivost (15 %) i viskoznost (20-32 %). Gorčina i tamna boja kruha su se povećale dodatkom posija srednje veličine, ali njegov gorak okus, popucanost kore, tvrdoća sredine i zrnatost smanjeni su prethodnom obradom ksilanazom. Iako je dodatak posija smanjio probavljivost proteina, obogatio je kruh željezom (341 %), magnezijem (74 %), bakrom (56 %) i cinkom (7,5 %). Prethodna obrada posija ksilanazom rezultirala je poboljšanom biološkom dostupnošću cinka i bakra u obogaćenom kruhu, u usporedbi s kontrolnim uzorkom i kruhom dobivenim bez prethodne obrade posija ksilanazom. Novina i znanstveni doprinos. Prethodna obrada ksilanazom imala je veći učinak na posije srednje veličine dobivenim ultracentrifugalnim mljevenjem, nego na vrlo fine posije dobivene višestrukim kriomljevenjem, jer je povećala udjel topljivih vlakana u bezglutenskom kruhu. Nadalje, obrada ksilanazom bila je korisna za zadržavanje poželjnih senzorskih svojstava kruha i biološke dostupnosti mineralnih tvari

BIOLOGICAL, ECOLOGICAL AND ORNAMENTAL CHARACTERISTICS OF ASH-LEAF MAPLE (ACER NEGUNDO L.) WITH APPLICATION ON LANDSCAPE SURFACES OF THE CITY OF KNIN

Javor negundovac (Acer negundo L.) je listopadno drvo iz Sjeverne Amerike, a u Hrvatsku je uvezen početkom 20. stoljeća. Cijenjen je u pčelarstvu, šumarstvu, krajobraznom uređenju te je vrlo invazivna vrsta. Najrasprostranjeniji je u kontinentalnom i submediteranskom dijelu Hrvatske. Javor negundovac (Acer negundo L.) slabo je zastupljena dendrološka vrsta na javnim gradskim krajobraznim površinama Knina, kao soliter, u drvoredu ili u skupinama. Metodom promatranja je uočeno da je u pogledu održavanja i njege stabala negundovca (A. negundo) na krajobraznim površinama nužno posvetiti više pažnje. Nisu uočena njegova stabla izvan gradskih krajobraznih površina. Temeljem anketnog istraživanja ispitanici su dodijelili vrlo dobre ocjene ukrasnim karakteristikama i ugodnosti javora negundovca (A. negundo) na krajobraznim površinama Knina. Ponešto su lošije ocijenili njegovu ulogu u pčelarstvu, šumskim melioracijama i urbanom šumarstvu. Veći broj ispitanika ne zna da je javor negundovac (A. negundo) vrlo invazivna vrsta.Ash-leaf maple or boxelder (Acer negundo L.) is a deciduous tree that originates from North America. It was imported into Croatia at the beginning of the 20th century. It is highly valued in bee-keeping, forestry and landscape architecture and is a highly invasive species. Amongst the ornamental characteristics it is important to highlight its tree trunk, tree bark, habitus, branches, leaves, flowers and fruits. Due to its high adaptability it tolerates very poor soils and positions exposed to the sunlight, drought, cold and shade. It is most widespread in the continental and sub-Mediterranean parts of Croatia. In time A. negundo became considerably widespread and hence it was considered an invasive alien species in Croatia. According to the references provided in professional literature, the previously mentioned tree species does not currently do any serious damage to the autochthonous vegetation. Ash-leaf maple (Acer negundo L.) is a sparsely distributed woody species in urban landscape of Knin, as a solitary tree, in tree lines or in groups of trees. Moreover, using the observation method, it was noted that concerning maintenance and care of A. negundo in landscape more attention needs to be paid to the formation of the tree top. The tree have not been found outside the urban landscape. The survey was conducted in the second half of 2017 on a sample comprising 50 respondents originating from the city of Knin and its outskirts. Based on the findings of the survey the respondents gave very good grades to ornamental characteristics and the comfort of the presence of A. negundo in the landscape surfaces of Knin. The role of the tree species received slightly lower grades in bee-keeping, forest meliorations and urban forestry. A considerable number of those surveyed was unaware of the fact that A. negundo is a highly invasive tree species

Fermentacija kiselog tijesta pripremljenog s rogačevim brašnom i njegova primjena u proizvodnji pšeničnog kruha

Carob is widely cultivated Mediterranean plant, but its flour is scarcely used in bread making. Previous studies investigated the quality of wheat bread with added carob flour showing discrepant results. This study aims to investigate the fermentation performance, antioxidant activity, rheological behaviour and baking application of carob sourdough. Carob sourdough was fermented with Lactobacillus brevis or Lactobacillus fermentum combined with Saccharomyces cerevisiae for 24 h at 30 °C. At the end of sourdough fermentation, number of viable lactic acid bacteria and yeast cells, total titratable acidity, pH value, antioxidant activity, phenolics and sugar content were determined. Carob flour (12% flour mass fraction) or sourdough equivalent (22.5% dough mass fraction) was applied in making composite partially baked frozen bread. Dough rheology was monitored using a farinograph. Nutritive value, physical properties and sensory attributes of the rebaked bread samples were evaluated using a hedonic test. By the end of fermentation, carob sourdough reached pH=4.2-4.5 and total acidity 9.9-12.3 mL of 0.1 M NaOH, sugar content on dry mass basis was reduced by 8 g/100 g, while total phenolics and antioxidant activity were increased up to 21%, depending on the starter culture. Addition of carob flour or sourdough to wheat dough resulted in firmer consistency, longer development time, and lower quality number. Regardless, bread with carob flour had significantly improved specific volume. Compared with common wheat bread, carob bread had increased dietary fibre content (46%), total phenolics (140-200%) and antioxidant activity (240-300%), higher shape, larger volume, reduced crumbliness, unchanged firmness and darker crumb colour. Consumer preference and overall acceptability scores of carob sour bread were comparable to those of wheat bread, falling into the category of ’liking very much’. To our knowledge, this is the first study that proved the feasibility of carob sourdough fermentation using mixed starter cultures, where L. brevis together with S. cerevisiae was better adapted to the substrate than L. fermentum. The carob sourdough could be used as a natural ingredient for improvement of nutritive value and reduction of crumbliness of partially baked frozen bread.Pozadina istraživanja. Rogač je biljka koja se uzgaja diljem Mediterana, ali se njegovo brašno rijetko koristi u proizvodnji kruha. U prethodnim je istraživanjima ispitana kakvoća pšeničnog kruha s dodatkom rogačevog brašna, ali su dobiveni kontradiktorni rezultati. Svrha je ovog istraživanja bila ispitati fermentaciju rogačevog kiselog tijesta, njegovu antioksidacijsku aktivnost i reološka svojstva, te mogućnost njegove primjene u proizvodnji kruha. Eksperimentalni pristup. Rogačevo kiselo tijesto fermentirano je s kombinacijom bakterija Lactobacillus brevis ili Lactobacillus fermentum i Saccharomyces cerevisiae tijekom 24 h na 30 °C. Pri završetku fermentacije određeni su sljedeći parametri: broj živih stanica bakterija mliječne kiseline i kvasca, ukupna titracijska kiselost, pH-vrijednost, antioksidacijska aktivnost te udjeli fenolnih spojeva i šećera u kiselom tijestu. Rogačevo brašno (12 % masenog udjela brašna) ili ekvivalent kiselog tijesta (22,5 % masenog udjela tijesta) korišteni su u izradi miješanog polupečenog smrznutog kruha. Reološka svojstva tijesta praćena su pomoću farinografa. Dopečenim uzorcima kruha određeni su: hranjiva vrijednost, fizikalna svojstva, te senzorska svojstva pomoću hedonističkog testa. Rezultati i zaključci. Pri kraju fermentacije rogačevog kiselog tijesta postignuta je pH-vrijednost od 4,2 do 4,5; ukupna kiselost od 9,9 do 12,3 mL 0,1 M NaOH; smanjen je udjel šećera za 8 g/100 g suhe tvari, dok su se udjel fenolnih spojeva i antioksidacijska aktivnost povećali do 21 %, ovisno o korištenoj starter kulturi. Dodatkom rogačevog brašna ili kiselog tijesta u pšenično tijesto dobiveno je tijesto čvršće konzistencije, s duljim vremenom razvoja i manjim kvalitetnim brojem. Unatoč tome, kruh s rogačevim brašnom imao je bitno veći specifični volumen. U usporedbi sa pšeničnim kruhom, rogačev kruh imao je veći udjel prehrambenih vlakana (46 %) i ukupnih fenolnih spojeva (140-200 %), te veću antioksidacijsku aktivnost (240-300 %), zatim je bio višeg oblika, većeg volumena, manje mrvljiv, dok je čvrstoća sredine bila nepromijenjena, a boja kruha tamnija. Preferencije i prihvatljivost rogačevog kiselog kruha kod potrošača bile su usporedive sa pšeničnim kruhom, odnosno u kategoriji ’vrlo mi se sviđa’. Novina i znanstveni doprinos. Prema našim spoznajama, ovo je prvo istraživanje koje je dokazalo mogućnost fermentacije rogačevog kiselog tijesta s pomoću miješanih starter kultura, pri čemu je kombinacija L. brevis i S. cerevisiae bila bolje prilagođena supstratu od kombinacije s L. fermentum. Rogačevo kiselo tijesto moglo bi se koristiti kao prirodni sastojak za poboljšanje hranjive vrijednosti i smanjenje mrvljivosti polupečenog smrznutog kruha

Nutrition in Dalmatian Zagora in the 1950s during the Annual and Life Cycle

The tradition of preparing and eating food, which has its own developmental stages in a historical context, depends, among other things, on factors such as climate, soil, and the available flora and fauna in a certain region. The exposure of the Dalmatian Zagora to the continental climate, the small area of arable land and its rocky and harsh landscape directly influenced the availability of food, the way it was eaten, and the customs that developed in such an environment. This paper presents the selection of foods and methods of preparing meals, as well as their symbolism and meaning in the life of the inhabitants of the Dalmatian Zagora during the annual and life cycle of the 1950s. It is also highlighted the importance of socializing and enjoying food on special occasions, as well as the value of a balanced diet and daily physical activity, which contribute to the absence of obesity and many health issues of modern people

The quality of young olive oils of the Oblica variety with in the framework of the olive growing event "Days of young olive oil in Dalmatia"

Cilj ovog rada je da se kroz prikaz rezultata kemijskih i senzorskih analiza provedenih u okviru manifestacije "Dani mladog maslinovog ulja u Dalmaciji" prikaže kvaliteta djevičanskog maslinovog ulja sorte Oblica proizvedeno godine 2021. S obzirom na lokalitete pristiglih uzoraka ulja može se govoriti o uljima sorte Oblica iz dalmatinskog uzgojnog područja. Kemijskom analizom određeni su osnovni kemijski pokazatelji kvalitete: peroksidni broj (PB) izražen u mEq O2 / kg i udio slobodnih masnih kiselina (SMK) u % izraženih kao oleinska kiselina. Senzorska analiza provedena je od strane udruge "Olea" iz Šibenika. Rezultati kemijske i senzorske analize za svaki pojedini uzorak numerički su izraženi kao jedinstvena ocjena koja je rangirala sve pristigle uzorke i izdvojila najbolja maslinova ulja. Ukupni bodovi za ekstra djevičansko maslinovo ulje sorte Oblica iznosili su od 72,35 do 96,45 i obuhvatili su 84 % od ukupno zaprimljenih uzoraka ulja. Dobiveni rezultati ulja pokazuju da se radi o ekstra djevičanskim i djevičanskim maslinovim uljima visoke kvalitete, što upućuje na činjenicu da su ulja dobivena od optimalno zrelih i zdravih plodova te da je prerada obavljena vrlo brzo nakon berbe. Senzorsko ocjenjivanje uzoraka imalo je iznimno važan utjecaj na konačni plasman ulja.The aim of this work is to show the quality of virgin olive oil of the Oblica variety produced in 2021 presented by results of chemical and sensory analyzes at manifestation "Days of Young Olive Oil in Dalmatia". Considering the localities where the oil samples were taken we can speak of oils of the Oblica variety from the Dalmatian growing area. Chemical analysis determined the basic chemical indicators of quality: peroxide number (PB) expressed in mEq O2 / kg and the proportion of free fatty acids (FFA) in % expressed as oleic acid. Sensory analysis were taken from association "Olea" in Šibenik. The results of the chemical and sensory analysis for each individual sample were numerically expressed as a unique rating that ranked all incoming samples and singled out the best olive oils. The total points for extra virgin olive oil of the Oblica variety ranged from 72.35 % to 96.45 % and covered 84 % of all oil samples received. The obtained oil results show that these are high quality extra virgin and extra virgin olive oils, which points to the fact that the oils were obtained from optimally ripe and healthy fruits and that the processing was done very soon after harvesting. The sensory evaluation of the samples had an extremely important influence on the final placement of the oil

Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread

Research background. Millet bran is a by-product rich in dietary fibre, micronutrients and bioactive compounds which are often deficient in a gluten-free diet. Previously, cryogenic grinding has been shown to improve the functionality of bran to some extent, although it offered limited benefits for bread making. This study aims to investigate the effects of adding proso millet bran depending on its particle size and xylanase pretreatment on the physicochemical, sensory and nutritional properties of gluten-free pan bread. Experimental approach. Coarse bran (d50=223 μm) was ground to medium size (d50=157 μm) using an ultracentrifugal mill or to superfine particles (d50=8 μm) using a cryomill. Millet bran presoaked in water (for 16 h at 55 °C) with or without the addition of fungal xylanase (10 U/g) replaced 10% of the rice flour in the control bread. Bread specific volume, crumb texture, colour and viscosity were measured instrumentally. Along with proximate composition, the content of soluble and insoluble fibre, total phenolic compounds (TPC) and phenolic acids as well as total and bioaccessible minerals of bread were assessed. Sensory analysis of the bread samples included a descriptive, hedonic and ranking test. Results and conclusions. Dietary fibre content (7.3-8.6 g/100 g) and TPC (42-57 mg/100 g) on dry mass basis of the bread loaves depended on bran particle size and xylanase pretreatment. The effect of xylanase pretreatment was most evident in the loaves with medium bran size in terms of higher content of fibre soluble in ethanol (45%) and free ferulic acid content (5%), improved bread volume (6%), crumb softness (16%) and elasticity (7%), but lower chewiness (15%) and viscosity (20-32%). Bread bitterness and dark colour were increased after adding medium-sized bran but its bitter aftertaste, crust crookedness, crumb hardness and graininess were reduced with xylanase pretreatment. Although bran addition impaired protein digestibility, it enriched the bread with iron (341%), magnesium (74%), copper (56%) and zinc (7.5%). Xylanase pretreatment of the bran resulted in the improved bioaccessibility of zinc and copper of the enriched bread compared to the control and bread without xylanase. Novelty and scientific contribution. Application of xylanase to medium sized bran obtained by ultracentrifugal grinding was more successful than its application to superfine bran obtained by the multistage cryogrinding as it resulted in more soluble fibre in gluten-free bread. Moreover, xylanase was proven beneficial in maintaining desirable bread sensory properties and mineral bioaccessibility