Aleksandra M Torbica

University of Novi Sad · Institute of Food Technology

Cereals are exposed to various environmental conditions during the vegetation period, which affects their growth, development, and yield. Silver nanoparticles present a potential solution to mitigate the adverse effects of temperature stress. This study examines the impact of silver nanoparticles on the antioxidant activity of winter wheat and barl...

Cereals are exposed to various external conditions during the growing period, which affects their growth, development, and yield. Silver nanoparticles represent a potential solution for alleviating the negative effects of temperature stress. This study examines the impact of silver nanoparticles on extract yield, proline concentration, and antioxid...

The full text of this preprint has been withdrawn by the authors due to author disagreement with the posting of the preprint. Therefore, the authors do not wish this work to be cited as a reference. Questions should be directed to the corresponding author.

High dietary fibre cookies were manufactured from non-wheat (triticale, spelt and rye) flours with apple, beetroot and pumpkin pomace powders added as natural colourants. Cookies were characterized by nutritional composition, colour, texture and sensory profile and subjected to a 2-month shelf-life study. Additionally, an acceptability study was do...

Silver nanoparticles represent a potential solution for mitigating the negative effects of temperature stress on cereals. This study investigates the impact of silver nanoparticles on winter varieties of wheat and barley during the tillering phase, focusing on proline concentration, antioxidant activity and extract yield under winter field conditio...

According to unofficial data, every fifth person in Serbia suffers from some form of irritable bowel syndrome (IBS). Compounds classified as FODMAPs (Fermentable Oligo-, Di-, and Monosaccharides and Polyols) are newly found potential triggers of IBS and a number of associated gastrointestinal disorders. Cereals, predominantly in their wholegrain fo...

Sea buckthorn pomace is a by-product of juice production, which is still rich in bioactive compounds. After drying, the pomace can be effectively used as a valuable addition to bakery products supporting their nutritional value. However, due to the high content of the amino acid asparagine in sea buckthorn, this promising material contributes to th...

This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological...

The aim of this study was to determine the effects of different varieties, year and location of growing, and their interactions, on wheat starch and flour properties, and to analyze the relationship between these attributes. The set of 92 wheat samples chosen to cover wide ranges in the parameters commonly used for the assessment of wheat flour and...

Cereal biscuits are popular snacks of daily usage. Their nutritional value is enhanced if they are produced from wholegrain flour of nutritionally rich cereals and/or contain valuable natural sources of health promoting compounds. In this study, wholegrain flour from wheat, rye, and triticale (hybrid of wheat and rye) were used as a basis for biscu...

Chamomile is one of the most consumed medicinal plants worldwide. Various chamomile preparations are widely used in various branches of both traditional and modern pharmacy. However, in order to obtain an extract with a high content of the desired components, it is necessary to optimize key extraction parameters. In the present study, optimization...

Barley, rye, triticale, oat, sorghum and millet flours, subjected to roasting or extrusion treatment, were analyzed by scanning electron microscopy (SEM), differential scanning calorimetry (DSC), Fourier-transform infrared (FTIR) and Raman spectroscopy with aim to determine structural changes within starch and protein molecules that caused specific...

Barley is an important source of b-glucans because they have a positive influence on human health and potential application in the food industry. The aim of this manuscript was to determine the variability of ten barley cultivars based on b-glucan content. The percentage of b-glucan varied in the range of 4.44% to 8.17%, with a mean value of 6.57%....

Background Consumption of wholegrain cereal and pseudocereal products is connected with several health benefits, primarily due to their high dietary fibre (DF) content. However, increased DF content in flour can lead to adverse changes in technological properties of dough and final bakery product. Various biotechnological tools can alleviate these...

This review presents integrated literature data on the occurrence and type of dietary fibres present in cereals and pseudocereals, as well as their technological role in production of wheat based dough and bread. The focus on wheat based dough and bread was in order to objectively compare the influence of the fibre and flour fractions of cereals an...

Introduction of new high-yielding wheat cultivars and intensification of high year-to-year variability require an additional update of information about environmental effects on main wheat quality parameters that is lacking for newly released cultivars in Serbia. The aim of this study was to determine the effect of growing seasons on the technologi...

Cereals and pseudocereals are important components of most diets, as a good source of energy and both macro and micro nutrients. Dietary fibre (DF) functional foods have been paid more attention because of their good performance in physiological functions and appropriate taste. In terms of healthier lifestyle and diet, incorporation of DF in food,...

High temperatures can damage plants on different levels: morphoanatomical, physiological, biochemical and molecular. Heat stress can increase concentration of free radicals. If the production of ROS is higher than the neutralization, most of the basic building blocks of cell will be damaged, including lipids, proteins and nucleic acids. High levels...

Heat stress is one of the most important environmental factors that influences wheat growth and development, leading to significant losses in grain yield and has become a significant detrimental factor for worldwide wheat production. In recent years, several studies suggested that eukaryotic elongation factor 1A (eEF1A), may contribute to heat tole...

This is the first report about the influence of dry and wet heat treatment on acrylamide content in flours and, subsequently, in breads. It was shown that during production of some breads acrylamide content decreases. Dry heating of non-wheat flour resulted in acrylamide in flours of sorghum (160 µg/kg); millet (447 µg/kg); barley (516 µg/kg); trit...

In this paper, valorisation of pumpkin oil cake as source of new protein carrier material for encapsulation was examined in order to enrich real food products. Cookies were used as a model system for addition of encapsulates at three different levels: 10%, 15% and 20%. The physicochemical and sensory properties were investigated, as well as conditi...

In this paper, valorisation of pumpkin oil cake as source of new protein carrier material for encapsulation was examined in order to enrich real food products. Cookies were used as a model system for addition of encapsulates at three different levels: 10%, 15% and 20%. The physicochemical and sensory properties were investigated, as well as conditi...

Dear Colleagues, as guest editors for Agronomy Journal Special Issue "Wheat Agronomic and Quality Responses to Environmental Impacts", we are inviting you to check it out for potential publishing of yours researches. Thank you ! For more information please see at https://www.mdpi.com/journal/agronomy/special_issues/wheat_quality

Dear Colleagues, I am one of the guest editors for Agronomy Journal Special Issue "Wheat Agronomic and Quality Responses to Environmental Impacts". I am inviting you to check it out for potential publishing of yours research. For more information please see at: https://www.mdpi.com/journal/agronomy/special_issues/wheat_quality

This study investigates distribution of three micronutrients in milling streams of three common wheat cultivars to estimate nutritive value of white and brown flours. Among the analysed wheat cultivars, the majority of flour streams of NS Todorka showed a higher content of soluble micronutrients than the other two investigated wheat cultivars. It i...

Non-wheat cereals have become popular in the diet due to their nutritional benefits, but their application is limited by properties of their proteins. Some of these flours can be conventionally processed, but the final products are not of acceptable quality. Modification of physico-chemical properties of non-wheat flours by dry heat and extrusion r...

The effect of supercritical fluid extract of tomato pomace (TP) and essential oil of organic peppermint (PM) on pH, color, residual nitrite content, lipid oxidation (TBARS value) and total plate count (TPC) of cooked pork sausages produced with 50 mg/kg of sodium nitrite was investigated. Five batches were produced: T1: 100 mg/kg of sodium nitrite;...

In order to have a better insight into the quality of minor cereals, the aim of this research was to evaluate the nutritional, biochemical, physical and rheological properties of barley, rye, triticale, oat, sorghum and millet flours. Generally, all flours could be divided into two groups according to mineral content, ω-6/ω-3 fatty acids ratio and...

Proteins are the most important ingredients in meat. They are found in meat in different forms and with different functions. Thymosins are small proteins present in many animal tissues, with molecular weights of 1000–15000 Da. The technological processing of meat causes changes in the amount and shape of the basic ingredients. During the freezing o...

Triticale, a hybrid cereal developed by crossing of wheat and rye, has certain advantages over wheat, such as higher environmental tolerance and higher content of dietary fibers. The application of triticale flour in food industry is limited by poor rheological properties of dough and low gluten strength. Potential application of the hexaploid trit...

In this study, gluten-free bread was created by substitution of millet flour with proteins from different sources at level of 10% (pea, rice and whey protein concentrate), in order to analyse their potential as a techno-functional component. In addition, the effect of different concentrations of transglutaminase (0.5, 1.0 and 1.5% w/w based on the...

Currently Raman spectroscopy is used as highly powerful and useful tool for the rapid evaluation of fruits/seeds chemical composition. The Raman spectroscopy is non-destructive, very fast and sensitive technique; the samples can be analyzed without staining and expensive preparation, where the chemical and structural information can be gained in th...

Expression elongation factors eEF1A and EF-Tu, in grain filling stage when the cereal most sensitive in the field conditions, can be an important determinant of heat tolerance. The aim of our work was to examine the expression and accumulation of EFTu and eEF1A in grain filling stage of five genotypes of winter wheat and one oat genotype in conditi...

In this paper, a range of nine commercial spaghetti samples was studied to compare and describe relationships between physicochemical and sensory data. Analysis of variance showed that all examined sensory and physicochemical properties were significant (p < .05) in discriminating the samples, which could support the usefulness of their application...

Enrichment of bread with dietary fibres from food industry by-products is an interesting way to increase consumers' fibres intake on one side, and to decrease by-products on the other side. The objective of this study was to investigate the possibility of using brewers' spent grain, sugar beet pulp and apple pomace for value added bread production....

The aim of this study was to explore the possibility of predicting quality of bread from composite flours on the basis of empirical rheological parameters. Composite flours were contained wheat flour partially substituted (10 and 30%) by flours of durum wheat, rye, triticale, barley, oat, millet and sorghum. Dough rheological properties of all comp...

The aim of our work was to examine the expression and accumulation of EF-Tu and eEF1A in grain filing stage of five genotypes of winter wheat and one oat genotype in conditions of heat stress. In addition, the correlation between accumulation of elongation factors eEF1A and EF-Tu, and yield components of cereals in the field was investigated. Flag...

Growth and development of cereals is affected by abiotic factors, particularly by high temperature. An important factor in plant adaptation to abiotic stress can be the proline accumulation. Proline is an amino acid involved in a series of metabolic processes and is important as a protein stabilizer, osmolite and antioxidant. Under normal physiolog...

Among cereals, the largest amount of -glucan is contained in oat and barley. The content of -glucan varies from 2.5% to 11.3% in the whole barley seed. -glucans have a number of positive effects on human health and a wide range of potential applications in the food and pharmaceutical industry. The aim of our research was to analyze the variabili...

The aim of this study was to provide new approach in creating gluten-containing and gluten-free breads without additives by combining thermal and hydrothermal pretreatments of flours (rye, oat, sorghum and millet). The applied methodology included determinations of chemical composition of flours and breads, water absorption index, empirical and fun...

Proteini pšenice se smatraju najvažnijim komponentama koje utiču na pecivnasvojstva brašna. Karakterišu se visokom heterogenošću i velikim rasponom molekulskihmasa. Za razdvajanje i identifikaciju proteina mogu se koristiti različite tehnike. Ciljovog rada je bio da se ispita mogućnosti primjene SDS-kapilarne gel elektroforeze(SDS-CGE) za analizu i...

Whole kernels of cereals are the most important source of magnesium. This mineral has several positive effects on human health. However, the human body cannot absorb 100% of magnesium from plant sources during digestion. Additionally, the wheat flour milling process usually produces refined flour with a substantially lower content of magnesium. The...

A value-added ketchup from tomato pomace powder was developed and compared to a previously developed ketchup from fresh tomato pomace. The total dietary fiber content of tomato pomace powder ketchup was higher than fresh tomato pomace ketchup due to the production process in which no seeds were removed. Differences in processing led to larger speci...

The contents of free sulphydryl groups (SH), disulphide bonds (SS), and free amino groups (NH 2 ) were determined in order to estimate the extent of climatic condition influence on gluten quality. The analysis included four bread wheat varieties grown in two production years (2011 and 2012) with different climatic conditions in different locations....

Gluten index is an indicator of gluten strength as well as a parameter which simultaneously defines its quantity and quality. If compared to the farinographic and extensographic methods, gluten index determining is faster, less complicated and requires smaller amount of flour. The aim of this study has been to determine the significance of the infl...

The raw materials used for chocolate production provide a source of proteins, carbohydrates, fats, minerals, and vitamins, which are essential for growth and development. Dark chocolate is also rich in polyphenolic compounds, originating from dark solids of cocoa beans. Milk chocolate contains less cocoa bean solids and thus less polyphenolic compo...

The objective of this study was to evaluate the potential of pumpkin oil cake protein isolate in production of millet bread. For that purpose, breads were created by substitution of millet flour with proteins at 5, 10 and 15% level. Dough rheological properties and both physical and sensory characteristics of obtained bread were determined. The inc...

Practical applications: Baking test is considered as the most reliable method for assessing wheat-baking quality. However, baking test requires trained stuff, time, and large sample amount. These disadvantages have led to a growing demand to develop new rapid tests which would enable prediction of baked product quality with a limited flour size. T...

The objective of this study was to show that biologically active hydrolysates can be obtained by simulated human gastrointestinal digestion (HGD) of transglutaminase cross-linked pumpkin oil cake protein (Tg-C) which was previously reported as a potential functional food additive. A two-stage in vitro digestion model system (by pepsin and α chymotr...

In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and 3, while in Jam 4 sucrose was completely replaced by fructose and stevioside, making this formulation suitable for diabetic pati...

The aim of this study was to compare effi ciency of RP-HPLC (Reversed-Phase High-Performance Liquid Chromatography) and LOC (Lab-on-Chip) methods for wheat gluten protein quantifi cation regarding clustering of wheat cultivars according to the genetic similarity (HMW-GS combinations), as well as to explore relations of these two methods to wheat qu...

The objective of this study was to model the influence of pregelatinized OSA starch (OSA), wheat gluten (Gl) and xylanase (Xyl) on breadmaking potential of barley flour by using response surface methodology. Addition of these ingredients had significant effect on specific bread volume, crust and crumb lightness, crumb texture, average cell size and...

The aim of this study was to test the influence of scanning rate and meat type, on the thermophysical properties of meat and content of the freezable water in frozen meat, using the differential scanning calorimetry (DSC) method. In this study three types of meat were investigated: beef (M. Longissimus dorsi), pork (M. Longissimus dorsi) and chicke...

This study investigates how genetic and climatic factors affect parameters of breadmaking quality of wheat kernel and flour starch component. Nine wheat cultivars with different combinations of HMW-GS were grown in three production years. Various rheological devices such as Falling Number (FN), Farinograph, Amylograph, Mixolab and SDmatic were used...

One of the potential raw materials which could be used for production of food with added nutritional value is tomato pomace, a by-product from tomato processing. On the other hand, requirements of consumers for diverse food with potential for health benefits impose the need for creation of products made from different cereals. In this respect, the...

The aim of the study was to examine does it possible to improve bread properties of the bread based on wheat flour of poor technological quality by substitution of barley and millet flour. For that purpose were examined chemical properties of raw materials (Wheat flour of extremely poor technological quality (WFPQ), dehulled wholegrain barley flour...

In order to determine the relationship between molecular structure of wheat bread dough, its mechanical properties, total and local bread expansion during baking and final bread quality, different methods (rheological, nuclear magnetic resonance, magnetic resonance imaging and general bread characterisation) were employed. The study was extended on...

paper. Examined systems comprised of different lyophilized tomato pomace concentrations (18.2, 16.7, 14.3, 12.5, 11.1, 10.0, and 9.1%) heat treated at two different temperatures (60 °C and 100 °C) during 30 min. According to microstructure analysis of the studied system, it could be simplified as the composite consisting of insoluble particles surr...

For durum wheat quality assessment the commonly used parameters are protein content, yellow pigment content, hectoliter mass, grain vitreousness, 1000-grain weight and sodium dodecyl sulphate sedimentation. For wheat processing quality, in this study the Mixolab, instrument of a newer generation was used. Mixolab has been largely used for a rapid a...

The aim of this study was to upgrade the tomato pomace by its conversion into a value added product–ketchup with increased content of natural fibre and optimal sensory properties, produced using standard processing equipment. Fresh tomato pomace was homogenized with other ingredients (water, sugar, salt, vinegar, glucose syrup, xanthan gum, guar gu...

This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and refined sunflower oil, as fat phase of spreadable cocoa cream, have been partially substituted with rapeseed and sesame oil, having...

The aim of this study was to determine the effect of main milling variables, i.e. agitator shaft speed (50%, 75%, and 100%, which is 25 rpm, 37.5 rpm, and 50 rpm) and milling time (30, 45, and 60 minutes) on physical and sensory properties of fat filling, as well as on energy consumption during the production in a laboratory ball mill. Within the r...

Today, food not only needs to satisfy hunger and provide the necessary nutrients for the body, but also to prevent the occurrence of diseases that are related to nutrition and improve the physical and mental health of consumers. Functional foods can improve the general condition of the body, reduce the risk of some diseases and furthermore be used...

The objective of this study was to evaluate albumins profile, proteolytic and amylolytic activity level and baking performance of wheat varieties grown in two production years with different climate conditions (2011 and 2012) in four locations. The results of ANOVA showed that variety, location, production year, and their interactions all had signi...

The primary goal of this study is to improve our understanding of the extent of influence of climatic factors in Serbia and high-molecular-weight glutenin subunit (HMW-GS) composition upon wheat end-use quality. In-depth analyses were performed on four bread wheat cultivars that are the most common in agricultural practice in Serbia. Total glutenin...

The objective of this study was to determine how the addition of two cocoa butter equivalents (CBEs) and cocoa butter improver (CBI) affect the physical and sensory properties of chocolate. The laboratory-made chocolate samples were tempered at three different pre-crystallization temperatures (25, 27 and 29 °C), using different concentrations (3%,...

The aim of this study was to characterize albumin fractions of four different wheat varieties grown in a local climatic context, as well as to find the relationship between the particular albumin fractions and enzyme activity of the tested wheat flours and dough rheological properties. The determined content of albumin fractions ranged from 2.64 to...

The aim of this study was to compare the protein and fatty acid fractions of Balkan donkey and human milk in the early lactation stage (40 and 90 day). This study revealed that donkey milk contains alpha(s1)-casein (1.38-1.89 g/L) and higher concentration of beta-casein (0.1-0.55 g/L) in comparison to human milk. The concentration of a-lactalbumin...

The aim of this study was to consider the contribution of individual attributes in the sensory profile of the fresh pepper fruit using Analysis of Variance (ANOVA) and Principal Component Analysis (PCA). Four traditional Serbian red pepper cultivars, grown in Leskovac area and produced by seed sowing or transplanting, were evaluated in this study....

Light buckwheat flour was used to substitute rice flour at the level of 10, 20 and 30 % to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat flour contributed to the significantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (...

RP-HPLC (reversed-phase high-performance liquid chromatography) is widely used to determine the amounts of the different gluten protein types. However, this method is time-consuming, especially at early stages of wheat breeding, when large number of samples needs to be analyzed. On the other hand, LoaC (Lab-on-a-Chip) technique has the potential fo...

BACKGROUND The aim of the present study was to investigate the ability of the small- and large-deformation fundamental rheological tests to monitor the changes during short-term post-harvest storage of wheat. RESULTSAt the end of wheat storage period, wet gluten quantity decreased, while gluten index increased in comparison to those of freshly harv...