Low-calorie marmalades

The number of people suffering from insulin-dependent (Diabetes Melitus type I) and insulin-independent (Diabetes Melitus type II) is huge, and the number of potential diseased is in permanent rise. For that reason products with reduced amount of sugar have become very popular. Factory "Srbijanka" Valjevo manufactures reduced–sugar marmalades from apricot peach, strawberry, apple and orange. Low–metoxyl pectins and high-grade locust bean gum were used as gelation agents. Sensory evaluation and energy value of these marmalades were determined and all samples were highly graded. All marmalades belonged to the group of low-calorie (dietetic) products

Effects of CVD Growth Parameters on Global and Local Optical Properties of MoS2_2 Monolayers

Semiconducting transition metal dichalcogenides (TMDs) combine strong light-matter interaction with good chemical stability and scalable fabrication techniques, and are thus excellent prospects for optoelectronic, photonic and light-harvesting applications. Controllable fabrication of high-quality TMD monolayers with low defect content is still challenging and hinders their adoption for technological application. The optical properties of chemical vapor deposition (CVD) grown monolayer MoS$_2$ are largely influenced by the stoichiometry during CVD by controlled sulfurization of molybdenum (Mo) precursors. Here, we investigate how the sulfur concentration influences the sample morphology and, both globally and locally, their optical response. We confirm that samples grown under a Mo:S > 1:2 stoichiometric ratio have regular morphology facilitated by a moderate coverage of triangular monocrystals with excellent optical response. Our data-driven approach correlates growth conditions with crystal morphology and its optical response, providing a practical and necessary pathway to address the challenges towards the controlled synthesis of 2D TMDs and their alloys with desired optical and electronic properties

Influence of the heat treatment on the color of ground pepper (Capsicum annuum)

Red pepper (Capsicum annuum L.) is one of the most important vegetables in the world. The main ground pepper quality attributes are extractable color, surface color, qualitative and quantitative carotenoid content. In this work, the influence of heat treatment on ground pepper quality was investigated. Microbiological status was examined in non-sterilized and sterilized ground pepper. Color changes were assessed by measuring the extractable color (ASTA) and surface color, using a photocolorimeter. The obtained results showed that at the end of experiment, non-sterilized samples had higher color values in comparison to the sterilized ones. Also, color deterioration was heightened at room temperature

Chemical heterogeneity of tomato inbred lines

Compositional characteristics of seven lines of tomatoes have been determined. The following parameters were evaluated: dry matter, acidity (citric acid equivalent), Ca-pectate, ash, cellulose, sugars (total, reducing sugars, sucrose), mineral substances (N, P, K, Ca, Na), surface color and carotenoid content. From a compositional viewpoint, there were no significant differences between lines, but in cellulose, sucrose, mineral substances, carotenoid content, and surface colour parameters, a*, b*, L and h°.

Marmelada od maline za dijabetičare

The interest in diabetic gelatin products has been on the permanent increase due to a higher number of the diseased in our region. The products currently offered mainly derive from the import and thus are expensive for most consumers. Therefore, diabetic gelatin products of proper quality and cheaper as compared to the imported products should be produced in the local factories. Basic chemical content of the raspberry as a raw material for raspberry marmalade was studied in the paper. The first stage included the production of marmalade under laboratory conditions. Out of the total of 20 points, the sensory estimate accounted for 17.13. As to improve sensory properties and select the best reception, three new marmalades with differing fruit share and sweeteners were produced in the second stage. Marmalades were also assessed sensory. The best mark was recorded with marmalade produced in compliance to reception 4 (40% of fruits and 30% of fructose). The chemical content was analyzed for this marmalade, and the energetic value determined (558.92 kJ/100 g). The colors of the raw material and finished products were compared instrumentally, i.e. via assessing surface color with three stimuli photoelectrical color-meter. Microbiological value, along with the content of heavy metals in the best estimated marmalade satisfied the requirements of the existing legal rules.Ponuda proizvoda namenjenih specijalnoj grupi potrošača - dijabetičarima je veoma oskudna. Asortiman proizvoda je mali, a cene relativno visoke za većinu potrošača. Iz ovih razloga nametnula se potreba za proizvodnjom dijabetičarskih želiranih proizvoda. Proizvedena je dijabetičarska marmelada od maline u laboratorijskim uslovima. U sirovini su određeni pH suva materija i frakcije pektinskih materija. Na osnovu senzorne ocene od više receptura odabrana je najpovoljnija. U gotovom proizvodu urađena je mikrobiološka analiza,hemijski sastav (pH, suva materija, šećeri, vitamin C mineralne materije, teški metali), površinska boja i energetska vrednost. Rezultati pokazuju da je dobijen proizvod vrhunskog kvaliteta

Synthesis and Microstructural Properties of Fe-TiO 2 Nanocrystalline Particles Obtained by a Modified Sol-Gel Method

Abstract. A series of iron/titanium oxide nanocrystalline particles with Fe/Ti molar ratios up to 0.15 were synthesized by a modified sol-gel technique using Ti(IV)-isopropoxide and anhydrous Fe(II)-acetate. The precursors were mixed and subsequently hydrolyzed with water molecules generated in situ by an esterification reaction between acetic acid and ethanol. As-synthesized samples were amorphous for XRD, independently of the relative amount of doped iron. The undoped samples and samples with the molar ratio Fe/Ti = 0.01, treated at up to 500 • C, contained anatase as the dominant phase and rutile as the minor phase. The samples with the Fe/Ti molar ratio of 0.15, treated at the same temperature, contained anatase (major phase), rutile (minor phase) and a very small amount of an unidentified phase. The crystallite size of the dominant phase in the samples was estimated from the XRD line broadening using the Scherrer formula. Thermogravimetric analysis showed that weight loss was accelerated and completed at lower temperatures as the relative concentration of iron in the Fe-TiO 2 samples increased. The strong exothermic peak in the DTA curve between 300 and 450 • C in the undoped TiO 2 sample shifted to the lower temperatures and became much more asymmetrical with increased iron doping. This DTA peak corresponded to the amorphous-to-anatase-transition and it included several steps such as (i) the thermal degradation of strongly bound organic molecules, (ii) the condensation of unhydrolyzed -OR groups, (iii) the sintering and growth of particles and (iv) the rearrangement of newly formed chemical bonds. The center of the most intense Raman band of the E g mode at 143.8 cm −1 in the undoped TiO 2 sample continually shifted to higher wave numbers and the full-width at half maximum increased with iron doping. Transmission electron microscopy revealed decrease of the mean particle size from 16.3 nm in undoped sample to 9.7 nm in the highest iron doped sample. The particle size distribution becomes * To whom all correspondence should be addressed. 6Šijaković-Vujičić et al. narrower with iron doping. The narrowest particle size distribution was found in sample with the Fe/Ti molar ratio of 0.05, calcined at 500 • C. Scanning electron microscopy of undoped samples calcined at 580 • C showed irregular aggregates having a relatively flat surface. On the contrary, the samples doped with 15 mol% of iron and treated at the same temperature exhibited a non-uniform sponge-like surface with distributed micrometer holes

Relishes: The new pickled vegetables

There have been an increasing interest of consumers for a ide variety of pickled vegetable products worldwide. Regarding the regional vegetable supplies and relatively poor assortment of ready-to-use products, the need to broaden the offer of domestic pickled vegetables at the market came out. In this work recipes for different vegetables, spices and condiments were developed. The best graded samples were analyzed for their main chemical composition (dry matter, proteins, oils and fats, total acidity, total sugars, sucrose, starch, cellulose, pH) and energy- values