TY  - JOUR
AU  - Hadnadjev, Miroslav
AU  - Dapcević-Hadnadev, Tamara
AU  - Pajić-Lijaković, Ivana
AU  - Mastilović, Jasna
AU  - Bugarski, Branko
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4080
AB  - The influence of waxy maize OSA starches on the retrogradation kinetics of wheat starch pastes is investigated using dynamic oscillatory rheological and differential scanning calorimetry (DSC) measurements. Total starch concentration for the rheological experiments is 4% (w/w) and wheat starch/OSA starch ratios are 100/0, 90/10, and 80/20. A modified fractional Kelvin-Voigt model is proposed to interpret system behavior under low oscillatory shear conditions and get deeper insight into its structural changes during storage. The results indicate that structural ordering of the systems composed of wheat starch and a) non-physically modified (OSA-ST); b) pregelatinized (Pregel OSA-ST); and c) hydrolyzed/spray dried (Hydrol OSA-ST) starches is governed by different molecular mechanisms. OSA-ST retarded short-term aging (7 days) of wheat starch gel due to amylose dilution with partially disrupted OSA-ST granules as well as the steric effect of OS groups. However, enthalpies of wheat starch/OSA-ST mixtures stored for 14 days were similar to that of wheat starch alone. On the contrary, both the rheological and DSC results suggest that mixtures containing Pregel OSA-ST and Hydrol OSA-ST retrograde slower than wheat starch gel during short and long storage. The model systems investigated in this study may represent a useful tool to understand the functionality of OSA starches as anti-staling additives in breadmaking.
PB  - Wiley-VCH Verlag Gmbh, Weinheim
T2  - Starch-Starke
T1  - Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage
IS  - 9-10
VL  - 71
DO  - 10.1002/star.201800225
ER  - 

@article{
author = "Hadnadjev, Miroslav and Dapcević-Hadnadev, Tamara and Pajić-Lijaković, Ivana and Mastilović, Jasna and Bugarski, Branko",
year = "2019",
abstract = "The influence of waxy maize OSA starches on the retrogradation kinetics of wheat starch pastes is investigated using dynamic oscillatory rheological and differential scanning calorimetry (DSC) measurements. Total starch concentration for the rheological experiments is 4% (w/w) and wheat starch/OSA starch ratios are 100/0, 90/10, and 80/20. A modified fractional Kelvin-Voigt model is proposed to interpret system behavior under low oscillatory shear conditions and get deeper insight into its structural changes during storage. The results indicate that structural ordering of the systems composed of wheat starch and a) non-physically modified (OSA-ST); b) pregelatinized (Pregel OSA-ST); and c) hydrolyzed/spray dried (Hydrol OSA-ST) starches is governed by different molecular mechanisms. OSA-ST retarded short-term aging (7 days) of wheat starch gel due to amylose dilution with partially disrupted OSA-ST granules as well as the steric effect of OS groups. However, enthalpies of wheat starch/OSA-ST mixtures stored for 14 days were similar to that of wheat starch alone. On the contrary, both the rheological and DSC results suggest that mixtures containing Pregel OSA-ST and Hydrol OSA-ST retrograde slower than wheat starch gel during short and long storage. The model systems investigated in this study may represent a useful tool to understand the functionality of OSA starches as anti-staling additives in breadmaking.",
publisher = "Wiley-VCH Verlag Gmbh, Weinheim",
journal = "Starch-Starke",
title = "Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage",
number = "9-10",
volume = "71",
doi = "10.1002/star.201800225"
}

Hadnadjev, M., Dapcević-Hadnadev, T., Pajić-Lijaković, I., Mastilović, J.,& Bugarski, B.. (2019). Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage. in Starch-Starke
Wiley-VCH Verlag Gmbh, Weinheim., 71(9-10).
https://doi.org/10.1002/star.201800225

Hadnadjev M, Dapcević-Hadnadev T, Pajić-Lijaković I, Mastilović J, Bugarski B. Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage. in Starch-Starke. 2019;71(9-10).
doi:10.1002/star.201800225 .

Hadnadjev, Miroslav, Dapcević-Hadnadev, Tamara, Pajić-Lijaković, Ivana, Mastilović, Jasna, Bugarski, Branko, "Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage" in Starch-Starke, 71, no. 9-10 (2019),
https://doi.org/10.1002/star.201800225 . .

TY  - JOUR
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Pajić-Lijaković, Ivana
AU  - Mastilović, Jasna
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3567
AB  - 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 patients. Jam formulations 1 and 2, prepared without added pectin, were thermally stable in the temperature range of 25-90 degrees C, which indicate their potential use as fruit fillings. Jam formulations 3 and 4 were assessed by the sensory panel as more spreadable since tomato pomace particles are incorporated in pectin network which acts as a lubricant. Jam formulations were characterized by a lower total carbohydrate content (17.23-43.81%) and lower energy value (87.1-193.7 kcal/100 g) when compared to commercial products. Tomato pomace jams contained 15-20 times more dietary fibre than commercial apricot jam.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace
EP  - 1233
SP  - 1226
VL  - 237
DO  - 10.1016/j.foodchem.2017.06.045
ER  - 

@article{
author = "Belović, Miona and Torbica, Aleksandra and Pajić-Lijaković, Ivana and Mastilović, Jasna",
year = "2017",
abstract = "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 patients. Jam formulations 1 and 2, prepared without added pectin, were thermally stable in the temperature range of 25-90 degrees C, which indicate their potential use as fruit fillings. Jam formulations 3 and 4 were assessed by the sensory panel as more spreadable since tomato pomace particles are incorporated in pectin network which acts as a lubricant. Jam formulations were characterized by a lower total carbohydrate content (17.23-43.81%) and lower energy value (87.1-193.7 kcal/100 g) when compared to commercial products. Tomato pomace jams contained 15-20 times more dietary fibre than commercial apricot jam.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace",
pages = "1233-1226",
volume = "237",
doi = "10.1016/j.foodchem.2017.06.045"
}

Belović, M., Torbica, A., Pajić-Lijaković, I.,& Mastilović, J.. (2017). Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. in Food Chemistry
Elsevier Sci Ltd, Oxford., 237, 1226-1233.
https://doi.org/10.1016/j.foodchem.2017.06.045

Belović M, Torbica A, Pajić-Lijaković I, Mastilović J. Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. in Food Chemistry. 2017;237:1226-1233.
doi:10.1016/j.foodchem.2017.06.045 .

Belović, Miona, Torbica, Aleksandra, Pajić-Lijaković, Ivana, Mastilović, Jasna, "Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace" in Food Chemistry, 237 (2017):1226-1233,
https://doi.org/10.1016/j.foodchem.2017.06.045 . .

TY  - JOUR
AU  - Belović, Miona
AU  - Pajić-Lijaković, Ivana
AU  - Torbica, Aleksandra
AU  - Mastilović, Jasna
AU  - Pecinar, Ilinka
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3236
AB  - The influence of concentration and temperature on the rheological properties of tomato pomace dispersions obtained by rehydration of lyophilized and grinded tomato pomace was investigated in this 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 degrees C and 100 degrees C) during 30 min. According to microstructure analysis of the studied system, it could be simplified as the composite consisting of insoluble particles surrounded by the pectin network. The system behaves as viscoelastic solid (G'  gt  G '' at all angular velocities), and therefore the static modulus of elasticity, the effective modulus and the damping coefficient were determined by application of modified fractional Kelvin-Voigt model. The influence of particle concentration on the rheological properties of tomato pomace system is dominant in comparison to the content and composition of pectin solubilised in the serum. Concentrated tomato pomace dispersions are much stiffer (G' values an order of magnitude higher) than the composite systems. Heat treatment at higher temperature (100 degrees C) decreases the stiffness of the system by breaking of non-covalent bonds between dispersed tomato particles and surrounding pectin network. Storage modulus as a function of the tomato pomace lyophilizate concentration was considered within three regimes (regime 1 - concentration  lt 11.1%; regime 2 - concentration 11.1%-16.7%; regime 3 - concentration  gt  16.7%) that could be used as the base for formulation of tomato pomace-based products with different desirable consistencies, such as sauce, ketchup and marmalade.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions
EP  - 624
SP  - 617
VL  - 61
DO  - 10.1016/j.foodhyd.2016.06.021
ER  - 

@article{
author = "Belović, Miona and Pajić-Lijaković, Ivana and Torbica, Aleksandra and Mastilović, Jasna and Pecinar, Ilinka",
year = "2016",
abstract = "The influence of concentration and temperature on the rheological properties of tomato pomace dispersions obtained by rehydration of lyophilized and grinded tomato pomace was investigated in this 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 degrees C and 100 degrees C) during 30 min. According to microstructure analysis of the studied system, it could be simplified as the composite consisting of insoluble particles surrounded by the pectin network. The system behaves as viscoelastic solid (G'  gt  G '' at all angular velocities), and therefore the static modulus of elasticity, the effective modulus and the damping coefficient were determined by application of modified fractional Kelvin-Voigt model. The influence of particle concentration on the rheological properties of tomato pomace system is dominant in comparison to the content and composition of pectin solubilised in the serum. Concentrated tomato pomace dispersions are much stiffer (G' values an order of magnitude higher) than the composite systems. Heat treatment at higher temperature (100 degrees C) decreases the stiffness of the system by breaking of non-covalent bonds between dispersed tomato particles and surrounding pectin network. Storage modulus as a function of the tomato pomace lyophilizate concentration was considered within three regimes (regime 1 - concentration  lt 11.1%; regime 2 - concentration 11.1%-16.7%; regime 3 - concentration  gt  16.7%) that could be used as the base for formulation of tomato pomace-based products with different desirable consistencies, such as sauce, ketchup and marmalade.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions",
pages = "624-617",
volume = "61",
doi = "10.1016/j.foodhyd.2016.06.021"
}

Belović, M., Pajić-Lijaković, I., Torbica, A., Mastilović, J.,& Pecinar, I.. (2016). The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 61, 617-624.
https://doi.org/10.1016/j.foodhyd.2016.06.021

Belović M, Pajić-Lijaković I, Torbica A, Mastilović J, Pecinar I. The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions. in Food Hydrocolloids. 2016;61:617-624.
doi:10.1016/j.foodhyd.2016.06.021 .

Belović, Miona, Pajić-Lijaković, Ivana, Torbica, Aleksandra, Mastilović, Jasna, Pecinar, Ilinka, "The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions" in Food Hydrocolloids, 61 (2016):617-624,
https://doi.org/10.1016/j.foodhyd.2016.06.021 . .

TY  - JOUR
AU  - Dapcević-Hadnadev, Tamara
AU  - Pajić-Lijaković, Ivana
AU  - Hadnadjev, Miroslav
AU  - Mastilović, Jasna
AU  - Torbica, Aleksandra
AU  - Bugarski, Branko
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2409
AB  - Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0-20%): (a) non-physically modified, (b) pregelatinized and
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems
EP  - 383
IS  - 2
SP  - 376
VL  - 33
DO  - 10.1016/j.foodhyd.2013.04.008
ER  - 

@article{
author = "Dapcević-Hadnadev, Tamara and Pajić-Lijaković, Ivana and Hadnadjev, Miroslav and Mastilović, Jasna and Torbica, Aleksandra and Bugarski, Branko",
year = "2013",
abstract = "Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0-20%): (a) non-physically modified, (b) pregelatinized and",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems",
pages = "383-376",
number = "2",
volume = "33",
doi = "10.1016/j.foodhyd.2013.04.008"
}

Dapcević-Hadnadev, T., Pajić-Lijaković, I., Hadnadjev, M., Mastilović, J., Torbica, A.,& Bugarski, B.. (2013). Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 33(2), 376-383.
https://doi.org/10.1016/j.foodhyd.2013.04.008

Dapcević-Hadnadev T, Pajić-Lijaković I, Hadnadjev M, Mastilović J, Torbica A, Bugarski B. Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems. in Food Hydrocolloids. 2013;33(2):376-383.
doi:10.1016/j.foodhyd.2013.04.008 .

Dapcević-Hadnadev, Tamara, Pajić-Lijaković, Ivana, Hadnadjev, Miroslav, Mastilović, Jasna, Torbica, Aleksandra, Bugarski, Branko, "Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems" in Food Hydrocolloids, 33, no. 2 (2013):376-383,
https://doi.org/10.1016/j.foodhyd.2013.04.008 . .