TY  - JOUR
AU  - Minić, Dušanka A. Popović
AU  - Milinčić, Danijel D.
AU  - Kolašinac, Stefan
AU  - Rac, Vladislav
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Banjac, Nebojša
AU  - Lađarević, Jelena
AU  - Vidović, Bojana B.
AU  - Kostić, Aleksandar Ž.
AU  - Pavlović, Vladimir B.
AU  - Pešić, Mirjana B.
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5222
AB  - This study aimed to characterize mixtures of goat milk proteins and Agaricus blazei Murrill (ABM) extracts (aqueous, AE and polysaccharides, PE). The mixtures showed stable particles with ζ-potential more negative than −41.1 mV. The addition of AMB extracts to goat milk did not result in a significant particle size change, whereas their addition to heated goat milk significantly increased mean particle diameter (from 194 nm to 225 nm). Fourier Transform Infrared Spectroscopy (FTIR) showed that ABM extracts provoked changes in the secondary structure of goat milk proteins and interactions between polysaccharides and milk proteins predominantly via hydrogen and/or glycoside bonds and hydrophobic interactions. The milk protein profiles revealed proteolytic activity in mixtures with AE resulting in the formation of five new polypeptides. The different microstructures of mixtures with AE and PE were found by Scanning Electron Microscopy (SEM). A schematic representation of possible milk proteins-ABM extracts interactions has been given.
PB  - Elsevier Ltd
T2  - Food Chemistry
T1  - Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization
SP  - 134299
VL  - 402
DO  - 10.1016/j.foodchem.2022.134299
ER  - 

@article{
author = "Minić, Dušanka A. Popović and Milinčić, Danijel D. and Kolašinac, Stefan and Rac, Vladislav and Petrović, Jovana and Soković, Marina and Banjac, Nebojša and Lađarević, Jelena and Vidović, Bojana B. and Kostić, Aleksandar Ž. and Pavlović, Vladimir B. and Pešić, Mirjana B.",
year = "2023",
abstract = "This study aimed to characterize mixtures of goat milk proteins and Agaricus blazei Murrill (ABM) extracts (aqueous, AE and polysaccharides, PE). The mixtures showed stable particles with ζ-potential more negative than −41.1 mV. The addition of AMB extracts to goat milk did not result in a significant particle size change, whereas their addition to heated goat milk significantly increased mean particle diameter (from 194 nm to 225 nm). Fourier Transform Infrared Spectroscopy (FTIR) showed that ABM extracts provoked changes in the secondary structure of goat milk proteins and interactions between polysaccharides and milk proteins predominantly via hydrogen and/or glycoside bonds and hydrophobic interactions. The milk protein profiles revealed proteolytic activity in mixtures with AE resulting in the formation of five new polypeptides. The different microstructures of mixtures with AE and PE were found by Scanning Electron Microscopy (SEM). A schematic representation of possible milk proteins-ABM extracts interactions has been given.",
publisher = "Elsevier Ltd",
journal = "Food Chemistry",
title = "Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization",
pages = "134299",
volume = "402",
doi = "10.1016/j.foodchem.2022.134299"
}

Minić, D. A. P., Milinčić, D. D., Kolašinac, S., Rac, V., Petrović, J., Soković, M., Banjac, N., Lađarević, J., Vidović, B. B., Kostić, A. Ž., Pavlović, V. B.,& Pešić, M. B.. (2023). Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization. in Food Chemistry
Elsevier Ltd., 402, 134299.
https://doi.org/10.1016/j.foodchem.2022.134299

Minić DAP, Milinčić DD, Kolašinac S, Rac V, Petrović J, Soković M, Banjac N, Lađarević J, Vidović BB, Kostić AŽ, Pavlović VB, Pešić MB. Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization. in Food Chemistry. 2023;402:134299.
doi:10.1016/j.foodchem.2022.134299 .

Minić, Dušanka A. Popović, Milinčić, Danijel D., Kolašinac, Stefan, Rac, Vladislav, Petrović, Jovana, Soković, Marina, Banjac, Nebojša, Lađarević, Jelena, Vidović, Bojana B., Kostić, Aleksandar Ž., Pavlović, Vladimir B., Pešić, Mirjana B., "Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization" in Food Chemistry, 402 (2023):134299,
https://doi.org/10.1016/j.foodchem.2022.134299 . .

TY  - JOUR
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Zarić, Danica
AU  - Krunić, Tanja
AU  - Lončarević, Ivana
AU  - Petrović, Jovana
AU  - Pajin, Biljana
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5153
AB  - In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle size distribution, textural, rheological, and sensory properties. The obtained results revealed that chocolate enriched by whey protein hydrolysate (H-WPC) possesses higher content of total polyphenols (1007.8 ± 96.8 mg GAE/100g), increased ability to inhibit ABTS radicals (66.30 ± 1.99%), and increased ability to inhibit DPPH radicals (56.34 ± 3.20%), compared to the standard milk chocolate (C) (877.1 ± 56.0 mg GAE/100g; 48.46 ± 2.11%; 48.07 ± 2.80%, respectively). The additional ingredients do not significantly affect the hardness and enthalpy of chocolates. The hydrolyzed whey proteins increase the viscosity of chocolate (11.81 ± 0.11 Pa·s) to a greater extent than non-hydrolyzed whey proteins (9.17 ± 0.09 Pa·s), relative to the control sample (3.53 ± 0.05 Pa·s). Regardless of the fact that the WPC sample has slightly better rheological characteristics and particle size distribution compared to the H-WPC sample, no major changes in the sensory characteristics of chocolate were observed. Based on the results, whey protein hydrolysate can be marked as an exceptional ingredient for improving the quality of chocolate.
PB  - SAGE Publications Inc.
T2  - Food Science and Technology International
T1  - Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate
EP  - 618
IS  - 6
SP  - 610
VL  - 29
DO  - 10.1177/10820132221103758
ER  - 

@article{
author = "Rakin, Marica and Bulatović, Maja and Zarić, Danica and Krunić, Tanja and Lončarević, Ivana and Petrović, Jovana and Pajin, Biljana",
year = "2022",
abstract = "In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle size distribution, textural, rheological, and sensory properties. The obtained results revealed that chocolate enriched by whey protein hydrolysate (H-WPC) possesses higher content of total polyphenols (1007.8 ± 96.8 mg GAE/100g), increased ability to inhibit ABTS radicals (66.30 ± 1.99%), and increased ability to inhibit DPPH radicals (56.34 ± 3.20%), compared to the standard milk chocolate (C) (877.1 ± 56.0 mg GAE/100g; 48.46 ± 2.11%; 48.07 ± 2.80%, respectively). The additional ingredients do not significantly affect the hardness and enthalpy of chocolates. The hydrolyzed whey proteins increase the viscosity of chocolate (11.81 ± 0.11 Pa·s) to a greater extent than non-hydrolyzed whey proteins (9.17 ± 0.09 Pa·s), relative to the control sample (3.53 ± 0.05 Pa·s). Regardless of the fact that the WPC sample has slightly better rheological characteristics and particle size distribution compared to the H-WPC sample, no major changes in the sensory characteristics of chocolate were observed. Based on the results, whey protein hydrolysate can be marked as an exceptional ingredient for improving the quality of chocolate.",
publisher = "SAGE Publications Inc.",
journal = "Food Science and Technology International",
title = "Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate",
pages = "618-610",
number = "6",
volume = "29",
doi = "10.1177/10820132221103758"
}

Rakin, M., Bulatović, M., Zarić, D., Krunić, T., Lončarević, I., Petrović, J.,& Pajin, B.. (2022). Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate. in Food Science and Technology International
SAGE Publications Inc.., 29(6), 610-618.
https://doi.org/10.1177/10820132221103758

Rakin M, Bulatović M, Zarić D, Krunić T, Lončarević I, Petrović J, Pajin B. Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate. in Food Science and Technology International. 2022;29(6):610-618.
doi:10.1177/10820132221103758 .

Rakin, Marica, Bulatović, Maja, Zarić, Danica, Krunić, Tanja, Lončarević, Ivana, Petrović, Jovana, Pajin, Biljana, "Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate" in Food Science and Technology International, 29, no. 6 (2022):610-618,
https://doi.org/10.1177/10820132221103758 . .

TY  - JOUR
AU  - Jovanović, Petar
AU  - Pajin, Biljana
AU  - Lončarić, Ante
AU  - Jozinović, Antun
AU  - Petrović, Jovana
AU  - Fišteš, Aleksandar
AU  - Zarić, Danica
AU  - Tumbas Šaponjac, Vesna
AU  - Ačkar, Đurđica
AU  - Lončarević, Ivana
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5266
AB  - White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberry juice encapsulates (B) were added to white chocolate, replacing 8% (C-B8) and 10% (C-B10) of white chocolate mass. Blueberry encapsulates significantly (p < 0.05) increased the viscosity of chocolates (from 0.63 Pa·s in C to 1.13 Pa·s in C-B8 and 1.40 Pa·s in C-B10) with no significant impact on their melting peak. Both enriched chocolates had significantly (p < 0.05) higher protein and dietary fiber content and lower fat content than white chocolate. The total polyphenol content increased 3.7-fold, while antioxidant capacity increased 5.2-fold in C-B10. The oxidation stability, determined by pressurized accelerated oxidation, was also improved in enriched chocolates. Blueberry juice encapsulated in whey positively influenced the color and sensory characteristics of fortified white chocolates, where C-B10 had higher sensory scores for blueberry odor and taste than C-B8. The obtained results open up a possible pathway and indicate opportunities and limitations for the incorporation of other materials, such as various dietary/fruit components, in white chocolate.
PB  - MDPI
T2  - Sustainability (Switzerland)
T1  - Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate
IS  - 21
SP  - 14172
VL  - 14
DO  - 10.3390/su142114172
ER  - 

@article{
author = "Jovanović, Petar and Pajin, Biljana and Lončarić, Ante and Jozinović, Antun and Petrović, Jovana and Fišteš, Aleksandar and Zarić, Danica and Tumbas Šaponjac, Vesna and Ačkar, Đurđica and Lončarević, Ivana",
year = "2022",
abstract = "White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberry juice encapsulates (B) were added to white chocolate, replacing 8% (C-B8) and 10% (C-B10) of white chocolate mass. Blueberry encapsulates significantly (p < 0.05) increased the viscosity of chocolates (from 0.63 Pa·s in C to 1.13 Pa·s in C-B8 and 1.40 Pa·s in C-B10) with no significant impact on their melting peak. Both enriched chocolates had significantly (p < 0.05) higher protein and dietary fiber content and lower fat content than white chocolate. The total polyphenol content increased 3.7-fold, while antioxidant capacity increased 5.2-fold in C-B10. The oxidation stability, determined by pressurized accelerated oxidation, was also improved in enriched chocolates. Blueberry juice encapsulated in whey positively influenced the color and sensory characteristics of fortified white chocolates, where C-B10 had higher sensory scores for blueberry odor and taste than C-B8. The obtained results open up a possible pathway and indicate opportunities and limitations for the incorporation of other materials, such as various dietary/fruit components, in white chocolate.",
publisher = "MDPI",
journal = "Sustainability (Switzerland)",
title = "Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate",
number = "21",
pages = "14172",
volume = "14",
doi = "10.3390/su142114172"
}

Jovanović, P., Pajin, B., Lončarić, A., Jozinović, A., Petrović, J., Fišteš, A., Zarić, D., Tumbas Šaponjac, V., Ačkar, Đ.,& Lončarević, I.. (2022). Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate. in Sustainability (Switzerland)
MDPI., 14(21), 14172.
https://doi.org/10.3390/su142114172

Jovanović P, Pajin B, Lončarić A, Jozinović A, Petrović J, Fišteš A, Zarić D, Tumbas Šaponjac V, Ačkar Đ, Lončarević I. Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate. in Sustainability (Switzerland). 2022;14(21):14172.
doi:10.3390/su142114172 .

Jovanović, Petar, Pajin, Biljana, Lončarić, Ante, Jozinović, Antun, Petrović, Jovana, Fišteš, Aleksandar, Zarić, Danica, Tumbas Šaponjac, Vesna, Ačkar, Đurđica, Lončarević, Ivana, "Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate" in Sustainability (Switzerland), 14, no. 21 (2022):14172,
https://doi.org/10.3390/su142114172 . .

TY  - JOUR
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Pajić-Lijaković, Ivana
AU  - Tomić, Jelena
AU  - Lončarević, Ivana
AU  - Petrović, Jovana
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3893
AB  - 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 specific surface area of rehydrated tomato pomace powder particles when compared to fresh tomato pomace particles and consequently their larger bonding affinity to polysaccharides. The pomace powder ketchup had a significantly higher yield stress and pronounced thixotropy in comparison with fresh tomato pomace ketchup that could not be packed into tubes. Additionally, improved thermal stability of ketchup prepared from tomato pomace powder suggested its possible application as a bakery filling. However, this promising procedure requires more expensive processing equipment and higher energy consumption than fresh tomato pomace processing.
PB  - Elsevier Science Bv, Amsterdam
T2  - Food Bioscience
T1  - Tomato pomace powder as a raw material for ketchup production
EP  - 199
SP  - 193
VL  - 26
DO  - 10.1016/j.fbio.2018.10.013
ER  - 

@article{
author = "Belović, Miona and Torbica, Aleksandra and Pajić-Lijaković, Ivana and Tomić, Jelena and Lončarević, Ivana and Petrović, Jovana",
year = "2018",
abstract = "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 specific surface area of rehydrated tomato pomace powder particles when compared to fresh tomato pomace particles and consequently their larger bonding affinity to polysaccharides. The pomace powder ketchup had a significantly higher yield stress and pronounced thixotropy in comparison with fresh tomato pomace ketchup that could not be packed into tubes. Additionally, improved thermal stability of ketchup prepared from tomato pomace powder suggested its possible application as a bakery filling. However, this promising procedure requires more expensive processing equipment and higher energy consumption than fresh tomato pomace processing.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Food Bioscience",
title = "Tomato pomace powder as a raw material for ketchup production",
pages = "199-193",
volume = "26",
doi = "10.1016/j.fbio.2018.10.013"
}

Belović, M., Torbica, A., Pajić-Lijaković, I., Tomić, J., Lončarević, I.,& Petrović, J.. (2018). Tomato pomace powder as a raw material for ketchup production. in Food Bioscience
Elsevier Science Bv, Amsterdam., 26, 193-199.
https://doi.org/10.1016/j.fbio.2018.10.013

Belović M, Torbica A, Pajić-Lijaković I, Tomić J, Lončarević I, Petrović J. Tomato pomace powder as a raw material for ketchup production. in Food Bioscience. 2018;26:193-199.
doi:10.1016/j.fbio.2018.10.013 .

Belović, Miona, Torbica, Aleksandra, Pajić-Lijaković, Ivana, Tomić, Jelena, Lončarević, Ivana, Petrović, Jovana, "Tomato pomace powder as a raw material for ketchup production" in Food Bioscience, 26 (2018):193-199,
https://doi.org/10.1016/j.fbio.2018.10.013 . .

TY  - JOUR
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
AU  - Sakac, Marijana
AU  - Zarić, Danica
AU  - Rakin, Marica
AU  - Petrović, Jovana
AU  - Torbica, Aleksandra
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3354
AB  - 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 nutritional and sensory benefits in mind. Substitution of sunflower oil with rapeseed or sesame oil had no influence on cream fat phase viscosity but increased cream viscosity up to 1.7 times and decreased its yield stress up to 2.7 times. Substitution of 70 wt % and total amount of sunflower oil with rapeseed or sesame oil resulted in lower crystallization rate in cream fat phase and the highest sensory scores of final products. Rapeseed and sesame oil have changed and improved the taste of spreadable cocoa cream making it sustainable for use in new products, but with shorter shelf life. Practical ApplicationsSpreadable cocoa cream is a confectionery product having a high amount of sugar and fat. In recent decades, confectionary industry in Serbia has used hydrogenated fats in spreadable cocoa cream production and also refined sunflower oil, to improve spreadability of the final product. Today, the development of functional foods imposes the use of edible fats with no undesirable trans fatty acids, instead of those obtained by common hydrogenation process. As manufacture of cream product in the ball mill does not require high temperatures during its production, refined sunflower oil can also be substituted with less resistant unrefined oils with different distinctive flavor and health benefits, such as rapeseed and sesame oil.
PB  - Wiley-Blackwell, Hoboken
T2  - Journal of Texture Studies
T1  - Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product
EP  - 442
IS  - 5
SP  - 432
VL  - 47
DO  - 10.1111/jtxs.12179
ER  - 

@article{
author = "Lončarević, Ivana and Pajin, Biljana and Sakac, Marijana and Zarić, Danica and Rakin, Marica and Petrović, Jovana and Torbica, Aleksandra",
year = "2016",
abstract = "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 nutritional and sensory benefits in mind. Substitution of sunflower oil with rapeseed or sesame oil had no influence on cream fat phase viscosity but increased cream viscosity up to 1.7 times and decreased its yield stress up to 2.7 times. Substitution of 70 wt % and total amount of sunflower oil with rapeseed or sesame oil resulted in lower crystallization rate in cream fat phase and the highest sensory scores of final products. Rapeseed and sesame oil have changed and improved the taste of spreadable cocoa cream making it sustainable for use in new products, but with shorter shelf life. Practical ApplicationsSpreadable cocoa cream is a confectionery product having a high amount of sugar and fat. In recent decades, confectionary industry in Serbia has used hydrogenated fats in spreadable cocoa cream production and also refined sunflower oil, to improve spreadability of the final product. Today, the development of functional foods imposes the use of edible fats with no undesirable trans fatty acids, instead of those obtained by common hydrogenation process. As manufacture of cream product in the ball mill does not require high temperatures during its production, refined sunflower oil can also be substituted with less resistant unrefined oils with different distinctive flavor and health benefits, such as rapeseed and sesame oil.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "Journal of Texture Studies",
title = "Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product",
pages = "442-432",
number = "5",
volume = "47",
doi = "10.1111/jtxs.12179"
}

Lončarević, I., Pajin, B., Sakac, M., Zarić, D., Rakin, M., Petrović, J.,& Torbica, A.. (2016). Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product. in Journal of Texture Studies
Wiley-Blackwell, Hoboken., 47(5), 432-442.
https://doi.org/10.1111/jtxs.12179

Lončarević I, Pajin B, Sakac M, Zarić D, Rakin M, Petrović J, Torbica A. Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product. in Journal of Texture Studies. 2016;47(5):432-442.
doi:10.1111/jtxs.12179 .

Lončarević, Ivana, Pajin, Biljana, Sakac, Marijana, Zarić, Danica, Rakin, Marica, Petrović, Jovana, Torbica, Aleksandra, "Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product" in Journal of Texture Studies, 47, no. 5 (2016):432-442,
https://doi.org/10.1111/jtxs.12179 . .

TY  - JOUR
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
AU  - Petrović, Jovana
AU  - Zarić, Danica
AU  - Sakac, Marijana
AU  - Torbica, Aleksandra
AU  - Lloyd, David M.
AU  - Omorjan, Radovan
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3404
AB  - The rheological properties of spreadable cocoa cream containing lecithin of different origins (sunflower, rapeseed and soy lecithin) were investigated within this research. A laboratory ball mill was used to produce creams containing varying amounts of lecithin (0.3, 0.5 and 0.7 wt%). The effect of milling time was also studied (between 30, 40 and 50 min). Comparison between the different origins of lecithin revealed sunflower lecithin to be lower in viscosity than soy or rapeseed lecithin. Sunflower and rapeseed lecithins have a higher phosphatidilcholine content than soy lecithin. Increasing the lecithin concentration decreased the crystallization rate and increased the peak and conclusion temperatures in the cream fat phase. The type of lecithin used had no significant influence on the fat phase viscosity. It is found that the optimal rheological properties of spreadable cocoa cream can be achieved using 0.5 wt% of soy and rapeseed lecithin or 0.7 wt% of sunflower lecithin and 40-min milling time.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Food Engineering
T1  - The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream
EP  - 77
SP  - 67
VL  - 171
DO  - 10.1016/j.jfoodeng.2015.10.001
ER  - 

@article{
author = "Lončarević, Ivana and Pajin, Biljana and Petrović, Jovana and Zarić, Danica and Sakac, Marijana and Torbica, Aleksandra and Lloyd, David M. and Omorjan, Radovan",
year = "2016",
abstract = "The rheological properties of spreadable cocoa cream containing lecithin of different origins (sunflower, rapeseed and soy lecithin) were investigated within this research. A laboratory ball mill was used to produce creams containing varying amounts of lecithin (0.3, 0.5 and 0.7 wt%). The effect of milling time was also studied (between 30, 40 and 50 min). Comparison between the different origins of lecithin revealed sunflower lecithin to be lower in viscosity than soy or rapeseed lecithin. Sunflower and rapeseed lecithins have a higher phosphatidilcholine content than soy lecithin. Increasing the lecithin concentration decreased the crystallization rate and increased the peak and conclusion temperatures in the cream fat phase. The type of lecithin used had no significant influence on the fat phase viscosity. It is found that the optimal rheological properties of spreadable cocoa cream can be achieved using 0.5 wt% of soy and rapeseed lecithin or 0.7 wt% of sunflower lecithin and 40-min milling time.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Food Engineering",
title = "The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream",
pages = "77-67",
volume = "171",
doi = "10.1016/j.jfoodeng.2015.10.001"
}

Lončarević, I., Pajin, B., Petrović, J., Zarić, D., Sakac, M., Torbica, A., Lloyd, D. M.,& Omorjan, R.. (2016). The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream. in Journal of Food Engineering
Elsevier Sci Ltd, Oxford., 171, 67-77.
https://doi.org/10.1016/j.jfoodeng.2015.10.001

Lončarević I, Pajin B, Petrović J, Zarić D, Sakac M, Torbica A, Lloyd DM, Omorjan R. The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream. in Journal of Food Engineering. 2016;171:67-77.
doi:10.1016/j.jfoodeng.2015.10.001 .

Lončarević, Ivana, Pajin, Biljana, Petrović, Jovana, Zarić, Danica, Sakac, Marijana, Torbica, Aleksandra, Lloyd, David M., Omorjan, Radovan, "The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream" in Journal of Food Engineering, 171 (2016):67-77,
https://doi.org/10.1016/j.jfoodeng.2015.10.001 . .