TY  - JOUR
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Cvetković, Stefana
AU  - Nikolić, Biljana
AU  - Jakovljević, Dragica
AU  - Tomasević, Igor
AU  - Vunduk, Jovana
AU  - Lazić, Vesna
AU  - Đekić, Ilija
PY  - 2020
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/4021
AB  - Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQIM) based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQIE), with seven quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health‐beneficial compounds.
PB  - Wiley
T2  - Journal of Food Processing and Preservation
T1  - The influence of grape pomace substrate on quality characterization of                    Pleurotus ostreatus                    —Total quality index approach
SP  - e15096
DO  - 10.1111/jfpp.15096
ER  - 

@article{
author = "Doroški, Ana and Klaus, Anita and Kozarski, Maja and Cvetković, Stefana and Nikolić, Biljana and Jakovljević, Dragica and Tomasević, Igor and Vunduk, Jovana and Lazić, Vesna and Đekić, Ilija",
year = "2020",
abstract = "Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQIM) based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQIE), with seven quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health‐beneficial compounds.",
publisher = "Wiley",
journal = "Journal of Food Processing and Preservation",
title = "The influence of grape pomace substrate on quality characterization of                    Pleurotus ostreatus                    —Total quality index approach",
pages = "e15096",
doi = "10.1111/jfpp.15096"
}

Doroški, A., Klaus, A., Kozarski, M., Cvetković, S., Nikolić, B., Jakovljević, D., Tomasević, I., Vunduk, J., Lazić, V.,& Đekić, I.. (2020). The influence of grape pomace substrate on quality characterization of                    Pleurotus ostreatus                    —Total quality index approach. in Journal of Food Processing and Preservation
Wiley., e15096.
https://doi.org/10.1111/jfpp.15096

Doroški A, Klaus A, Kozarski M, Cvetković S, Nikolić B, Jakovljević D, Tomasević I, Vunduk J, Lazić V, Đekić I. The influence of grape pomace substrate on quality characterization of                    Pleurotus ostreatus                    —Total quality index approach. in Journal of Food Processing and Preservation. 2020;:e15096.
doi:10.1111/jfpp.15096 .

Doroški, Ana, Klaus, Anita, Kozarski, Maja, Cvetković, Stefana, Nikolić, Biljana, Jakovljević, Dragica, Tomasević, Igor, Vunduk, Jovana, Lazić, Vesna, Đekić, Ilija, "The influence of grape pomace substrate on quality characterization of                    Pleurotus ostreatus                    —Total quality index approach" in Journal of Food Processing and Preservation (2020):e15096,
https://doi.org/10.1111/jfpp.15096 . .

TY  - JOUR
AU  - Miocinovic, Jelena
AU  - Tomic, Nikola
AU  - Dojnov, Biljana
AU  - Tomasević, Igor
AU  - Stojanović, Sanja
AU  - Đekić, Ilija
AU  - Vujčić, Zoran
PY  - 2018
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2469
AB  - BACKGROUND: The need to increase the daily intake of dietary fibres opens a new chapter in the research of functional foods enriched with fibres. The potential application of an innovative product - insoluble dietary fibres from triticale in yoghurts - was deployed by characterising their food application and evaluating physico-chemical, rheological and sensory properties and was the aim of this research. RESULTS: Detailed characterisations of these fibres are presented for the first time and showed very good hydration properties, optimal pH ( slightly acidic), optimal chemical composition, high antioxidant capacity which was proven by phenolics contents. Besides, these fibres showed negligible calorific value, with no phytates and high antioxidant capacity, mainly from ferulic acid. Therefore they could be successfully added to yoghurt. Enrichment of yoghurt having different milk fat content (1.5 and 2.8% w/w) with triticale insoluble fibre (1.5% and 3.0% w/w) significantly influenced the syneresis level, its apparent viscosity, yield stress and thixotropic behaviour. The overall sensory quality scores indicated that yoghurt enriched with 1.5% triticale insoluble fibres was recognised as 'excellent' and had enhanced antioxidant activity. CONCLUSIONS: Insoluble triticale fibre could therefore be used as a supplement to produce functional yoghurt.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties
VL  - 98
IS  - 4
SP  - 1291
EP  - 1299
DO  - 10.1002/jsfa.8592
ER  - 

@article{
author = "Miocinovic, Jelena and Tomic, Nikola and Dojnov, Biljana and Tomasević, Igor and Stojanović, Sanja and Đekić, Ilija and Vujčić, Zoran",
year = "2018",
abstract = "BACKGROUND: The need to increase the daily intake of dietary fibres opens a new chapter in the research of functional foods enriched with fibres. The potential application of an innovative product - insoluble dietary fibres from triticale in yoghurts - was deployed by characterising their food application and evaluating physico-chemical, rheological and sensory properties and was the aim of this research. RESULTS: Detailed characterisations of these fibres are presented for the first time and showed very good hydration properties, optimal pH ( slightly acidic), optimal chemical composition, high antioxidant capacity which was proven by phenolics contents. Besides, these fibres showed negligible calorific value, with no phytates and high antioxidant capacity, mainly from ferulic acid. Therefore they could be successfully added to yoghurt. Enrichment of yoghurt having different milk fat content (1.5 and 2.8% w/w) with triticale insoluble fibre (1.5% and 3.0% w/w) significantly influenced the syneresis level, its apparent viscosity, yield stress and thixotropic behaviour. The overall sensory quality scores indicated that yoghurt enriched with 1.5% triticale insoluble fibres was recognised as 'excellent' and had enhanced antioxidant activity. CONCLUSIONS: Insoluble triticale fibre could therefore be used as a supplement to produce functional yoghurt.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties",
volume = "98",
number = "4",
pages = "1291-1299",
doi = "10.1002/jsfa.8592"
}

Miocinovic, J., Tomic, N., Dojnov, B., Tomasević, I., Stojanović, S., Đekić, I.,& Vujčić, Z.. (2018). Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 98(4), 1291-1299.
https://doi.org/10.1002/jsfa.8592

Miocinovic J, Tomic N, Dojnov B, Tomasević I, Stojanović S, Đekić I, Vujčić Z. Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties. in Journal of the Science of Food and Agriculture. 2018;98(4):1291-1299.
doi:10.1002/jsfa.8592 .

Miocinovic, Jelena, Tomic, Nikola, Dojnov, Biljana, Tomasević, Igor, Stojanović, Sanja, Đekić, Ilija, Vujčić, Zoran, "Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties" in Journal of the Science of Food and Agriculture, 98, no. 4 (2018):1291-1299,
https://doi.org/10.1002/jsfa.8592 . .

TY  - JOUR
AU  - Miocinovic, Jelena
AU  - Tomic, Nikola
AU  - Dojnov, Biljana
AU  - Tomasević, Igor
AU  - Stojanović, Sanja
AU  - Đekić, Ilija
AU  - Vujčić, Zoran
PY  - 2018
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2968
AB  - BACKGROUND: The need to increase the daily intake of dietary fibres opens a new chapter in the research of functional foods enriched with fibres. The potential application of an innovative product - insoluble dietary fibres from triticale in yoghurts - was deployed by characterising their food application and evaluating physico-chemical, rheological and sensory properties and was the aim of this research. RESULTS: Detailed characterisations of these fibres are presented for the first time and showed very good hydration properties, optimal pH ( slightly acidic), optimal chemical composition, high antioxidant capacity which was proven by phenolics contents. Besides, these fibres showed negligible calorific value, with no phytates and high antioxidant capacity, mainly from ferulic acid. Therefore they could be successfully added to yoghurt. Enrichment of yoghurt having different milk fat content (1.5 and 2.8% w/w) with triticale insoluble fibre (1.5% and 3.0% w/w) significantly influenced the syneresis level, its apparent viscosity, yield stress and thixotropic behaviour. The overall sensory quality scores indicated that yoghurt enriched with 1.5% triticale insoluble fibres was recognised as 'excellent' and had enhanced antioxidant activity. CONCLUSIONS: Insoluble triticale fibre could therefore be used as a supplement to produce functional yoghurt.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties
VL  - 98
IS  - 4
SP  - 1291
EP  - 1299
DO  - 10.1002/jsfa.8592
ER  - 

@article{
author = "Miocinovic, Jelena and Tomic, Nikola and Dojnov, Biljana and Tomasević, Igor and Stojanović, Sanja and Đekić, Ilija and Vujčić, Zoran",
year = "2018",
abstract = "BACKGROUND: The need to increase the daily intake of dietary fibres opens a new chapter in the research of functional foods enriched with fibres. The potential application of an innovative product - insoluble dietary fibres from triticale in yoghurts - was deployed by characterising their food application and evaluating physico-chemical, rheological and sensory properties and was the aim of this research. RESULTS: Detailed characterisations of these fibres are presented for the first time and showed very good hydration properties, optimal pH ( slightly acidic), optimal chemical composition, high antioxidant capacity which was proven by phenolics contents. Besides, these fibres showed negligible calorific value, with no phytates and high antioxidant capacity, mainly from ferulic acid. Therefore they could be successfully added to yoghurt. Enrichment of yoghurt having different milk fat content (1.5 and 2.8% w/w) with triticale insoluble fibre (1.5% and 3.0% w/w) significantly influenced the syneresis level, its apparent viscosity, yield stress and thixotropic behaviour. The overall sensory quality scores indicated that yoghurt enriched with 1.5% triticale insoluble fibres was recognised as 'excellent' and had enhanced antioxidant activity. CONCLUSIONS: Insoluble triticale fibre could therefore be used as a supplement to produce functional yoghurt.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties",
volume = "98",
number = "4",
pages = "1291-1299",
doi = "10.1002/jsfa.8592"
}

Miocinovic, J., Tomic, N., Dojnov, B., Tomasević, I., Stojanović, S., Đekić, I.,& Vujčić, Z.. (2018). Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 98(4), 1291-1299.
https://doi.org/10.1002/jsfa.8592

Miocinovic J, Tomic N, Dojnov B, Tomasević I, Stojanović S, Đekić I, Vujčić Z. Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties. in Journal of the Science of Food and Agriculture. 2018;98(4):1291-1299.
doi:10.1002/jsfa.8592 .

Miocinovic, Jelena, Tomic, Nikola, Dojnov, Biljana, Tomasević, Igor, Stojanović, Sanja, Đekić, Ilija, Vujčić, Zoran, "Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties" in Journal of the Science of Food and Agriculture, 98, no. 4 (2018):1291-1299,
https://doi.org/10.1002/jsfa.8592 . .

TY  - JOUR
AU  - Tomić, Nikola
AU  - Dojnov, Biljana
AU  - Miocinovic, Jelena
AU  - Tomasević, Igor
AU  - Smigic, Nada
AU  - Đekić, Ilija
AU  - Vujčić, Zoran
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2258
AB  - Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented dairy products such as yoghurt.
PB  - Elsevier
T2  - Lwt-Food Science and Technology
T1  - Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective
VL  - 80
SP  - 59
EP  - 66
DO  - 10.1016/j.lwt.2017.02.008
ER  - 

@article{
author = "Tomić, Nikola and Dojnov, Biljana and Miocinovic, Jelena and Tomasević, Igor and Smigic, Nada and Đekić, Ilija and Vujčić, Zoran",
year = "2017",
abstract = "Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented dairy products such as yoghurt.",
publisher = "Elsevier",
journal = "Lwt-Food Science and Technology",
title = "Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective",
volume = "80",
pages = "59-66",
doi = "10.1016/j.lwt.2017.02.008"
}

Tomić, N., Dojnov, B., Miocinovic, J., Tomasević, I., Smigic, N., Đekić, I.,& Vujčić, Z.. (2017). Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective. in Lwt-Food Science and Technology
Elsevier., 80, 59-66.
https://doi.org/10.1016/j.lwt.2017.02.008

Tomić N, Dojnov B, Miocinovic J, Tomasević I, Smigic N, Đekić I, Vujčić Z. Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective. in Lwt-Food Science and Technology. 2017;80:59-66.
doi:10.1016/j.lwt.2017.02.008 .

Tomić, Nikola, Dojnov, Biljana, Miocinovic, Jelena, Tomasević, Igor, Smigic, Nada, Đekić, Ilija, Vujčić, Zoran, "Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective" in Lwt-Food Science and Technology, 80 (2017):59-66,
https://doi.org/10.1016/j.lwt.2017.02.008 . .

TY  - JOUR
AU  - Tomić, Nikola
AU  - Dojnov, Biljana
AU  - Miocinovic, Jelena
AU  - Tomasević, Igor
AU  - Smigic, Nada
AU  - Đekić, Ilija
AU  - Vujčić, Zoran
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2981
AB  - Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented dairy products such as yoghurt.
PB  - Elsevier
T2  - Lwt-Food Science and Technology
T1  - Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective
VL  - 80
SP  - 59
EP  - 66
DO  - 10.1016/j.lwt.2017.02.008
ER  - 

@article{
author = "Tomić, Nikola and Dojnov, Biljana and Miocinovic, Jelena and Tomasević, Igor and Smigic, Nada and Đekić, Ilija and Vujčić, Zoran",
year = "2017",
abstract = "Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented dairy products such as yoghurt.",
publisher = "Elsevier",
journal = "Lwt-Food Science and Technology",
title = "Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective",
volume = "80",
pages = "59-66",
doi = "10.1016/j.lwt.2017.02.008"
}

Tomić, N., Dojnov, B., Miocinovic, J., Tomasević, I., Smigic, N., Đekić, I.,& Vujčić, Z.. (2017). Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective. in Lwt-Food Science and Technology
Elsevier., 80, 59-66.
https://doi.org/10.1016/j.lwt.2017.02.008

Tomić N, Dojnov B, Miocinovic J, Tomasević I, Smigic N, Đekić I, Vujčić Z. Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective. in Lwt-Food Science and Technology. 2017;80:59-66.
doi:10.1016/j.lwt.2017.02.008 .

Tomić, Nikola, Dojnov, Biljana, Miocinovic, Jelena, Tomasević, Igor, Smigic, Nada, Đekić, Ilija, Vujčić, Zoran, "Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective" in Lwt-Food Science and Technology, 80 (2017):59-66,
https://doi.org/10.1016/j.lwt.2017.02.008 . .