Zarić, D., Rakin, M., Bulatović, M., Pajin, B., Lončarević, I.,& Krunić, T.. (2023). INOVATIVNI POSTUPAK ZA PROIZVODNJU KAKAO KREM NAMAZA SA LEŠNIKOM UZ PRIMENU KOMBINOVANOG MLEVENJA MASE U SPREGNUTOM RADU RIFAJNER-KONČE I KUGLIČNOG MLINA. 
TMF..
https://hdl.handle.net/21.15107/rcub_technorep_7014

Zarić D, Rakin M, Bulatović M, Pajin B, Lončarević I, Krunić T. INOVATIVNI POSTUPAK ZA PROIZVODNJU KAKAO KREM NAMAZA SA LEŠNIKOM UZ PRIMENU KOMBINOVANOG MLEVENJA MASE U SPREGNUTOM RADU RIFAJNER-KONČE I KUGLIČNOG MLINA. 2023;.
https://hdl.handle.net/21.15107/rcub_technorep_7014 .

Zarić, Danica, Rakin, Marica, Bulatović, Maja, Pajin, Biljana, Lončarević, Ivana, Krunić, Tanja, "INOVATIVNI POSTUPAK ZA PROIZVODNJU KAKAO KREM NAMAZA SA LEŠNIKOM UZ PRIMENU KOMBINOVANOG MLEVENJA MASE U SPREGNUTOM RADU RIFAJNER-KONČE I KUGLIČNOG MLINA" (2023),
https://hdl.handle.net/21.15107/rcub_technorep_7014 .

Zarić, D., Rakin, M., Bulatović, M., Pajin, B., Lončarević, I., Petrović, J.,& Blaževska, Z.. (2021). Funkcionalna čokolada sa ekstraktima žalfije i acerole. 
Univerzitet u Beogradu, Tehnološko-metalurški fakultet..
https://hdl.handle.net/21.15107/rcub_technorep_7356

Zarić D, Rakin M, Bulatović M, Pajin B, Lončarević I, Petrović J, Blaževska Z. Funkcionalna čokolada sa ekstraktima žalfije i acerole. 2021;.
https://hdl.handle.net/21.15107/rcub_technorep_7356 .

Zarić, Danica, Rakin, Marica, Bulatović, Maja, Pajin, Biljana, Lončarević, Ivana, Petrović, Jovana, Blaževska, Zagorka, "Funkcionalna čokolada sa ekstraktima žalfije i acerole" (2021),
https://hdl.handle.net/21.15107/rcub_technorep_7356 .

Zarić, D., Bulatović, M., Rakin, M., Pajin, B., Lončarević, I., Petrović, J.,& Jovanović, P.. (2020). NOVI POSTUPAK ZA PROIZVODNJU MLEČNE ČOKOLADNE MASE: KOMBINACIJA MLEVENJA MASE NA PETOVALJKU I KUGLIČNOM MLINU. 
Univerzitet u Beogradu, Tehnološko-metalurški fakultet..
https://hdl.handle.net/21.15107/rcub_technorep_7359

Zarić D, Bulatović M, Rakin M, Pajin B, Lončarević I, Petrović J, Jovanović P. NOVI POSTUPAK ZA PROIZVODNJU MLEČNE ČOKOLADNE MASE: KOMBINACIJA MLEVENJA MASE NA PETOVALJKU I KUGLIČNOM MLINU. 2020;.
https://hdl.handle.net/21.15107/rcub_technorep_7359 .

Zarić, Danica, Bulatović, Maja, Rakin, Marica, Pajin, Biljana, Lončarević, Ivana, Petrović, Jovana, Jovanović, Petar, "NOVI POSTUPAK ZA PROIZVODNJU MLEČNE ČOKOLADNE MASE: KOMBINACIJA MLEVENJA MASE NA PETOVALJKU I KUGLIČNOM MLINU" (2020),
https://hdl.handle.net/21.15107/rcub_technorep_7359 .

TY  - JOUR
AU  - Embiriekah, Salem
AU  - Bulatović, Maja
AU  - Borić, Milka
AU  - Zarić, Danica
AU  - Rakin, Marica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3987
AB  - The main objective of this study was to produce the functionally improved whey protein hydrolysate with high bioaccessible antioxidant activity. The hydrolysate with highest antioxidant activity, mainly composed of hydrophilic antioxidant peptides and suitable for preventing oxidation in polar food matrices, was produced by tryptic hydrolysis conducted at 37 degrees C and an enzyme/substrate (E/S) ratio of 0.5%. The hydrolysate exerted significantly improved antioxidant activity (80.0%), digestibility (95.9%) and bioaccessibility (124.6%) compared to the native whey proteins (32.1%, 87.1% and 106.3%, respectively) as widely used food supplement. The high bioaccessibility indicates the preservation of hydrolysate bioactivity during the process of gastrointestinal digestion, as a particular challenge in its application.
PB  - Wiley, Hoboken
T2  - International Journal of Dairy Technology
T1  - Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates
EP  - 252
IS  - 1
SP  - 243
VL  - 71
DO  - 10.1111/1471-0307.12428
ER  - 

@article{
author = "Embiriekah, Salem and Bulatović, Maja and Borić, Milka and Zarić, Danica and Rakin, Marica",
year = "2018",
abstract = "The main objective of this study was to produce the functionally improved whey protein hydrolysate with high bioaccessible antioxidant activity. The hydrolysate with highest antioxidant activity, mainly composed of hydrophilic antioxidant peptides and suitable for preventing oxidation in polar food matrices, was produced by tryptic hydrolysis conducted at 37 degrees C and an enzyme/substrate (E/S) ratio of 0.5%. The hydrolysate exerted significantly improved antioxidant activity (80.0%), digestibility (95.9%) and bioaccessibility (124.6%) compared to the native whey proteins (32.1%, 87.1% and 106.3%, respectively) as widely used food supplement. The high bioaccessibility indicates the preservation of hydrolysate bioactivity during the process of gastrointestinal digestion, as a particular challenge in its application.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Dairy Technology",
title = "Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates",
pages = "252-243",
number = "1",
volume = "71",
doi = "10.1111/1471-0307.12428"
}

Embiriekah, S., Bulatović, M., Borić, M., Zarić, D.,& Rakin, M.. (2018). Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates. in International Journal of Dairy Technology
Wiley, Hoboken., 71(1), 243-252.
https://doi.org/10.1111/1471-0307.12428

Embiriekah S, Bulatović M, Borić M, Zarić D, Rakin M. Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates. in International Journal of Dairy Technology. 2018;71(1):243-252.
doi:10.1111/1471-0307.12428 .

Embiriekah, Salem, Bulatović, Maja, Borić, Milka, Zarić, Danica, Rakin, Marica, "Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates" in International Journal of Dairy Technology, 71, no. 1 (2018):243-252,
https://doi.org/10.1111/1471-0307.12428 . .

TY  - JOUR
AU  - Zarić, Danica
AU  - Bulatović, Maja
AU  - Rakin, Marica
AU  - Krunić, Tanja
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3388
AB  - The aim of this study was to investigate the survival of probiotics (Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis HN019) in milk chocolate masses prepared at temperatures 35 degrees C and 40 degrees C. The influence of probiotics and preparation temperature on rheology, particle size distribution and sensory properties of the chocolates, was examined during 6 months of storage at 20 +/- 2 degrees C. An inoculation temperature of 40 degrees C significantly improves the rheological and sensory properties of probiotic chocolate, as well as leading to the survival of L. acidophilus NCFM and L. rhamnosus HN001 strains. After 6 months of storage, the survival of these strains was above 90%, with a viable cell count of about 8.1 log(CFU g(-1)). An inoculation temperature of 40 degrees C provides higher scores of overall sensory quality (4.52-4.68), higher quality category (excellent), lower maximal viscosity (for 1.2 Pa s) of chocolates, than a temperature of 35 degrees C. Compared to the chocolate without probiotics, those inoculated at 40 degrees C achieved less increase in volume weighted mean diameter distribution (average 0.8%) than chocolates inoculated at 35 degrees C. Based on the results reported in this paper, seeding of the probiotics in industrial conditions can be done in the mixing tank (at 40 degrees C) before the phase of chocolate shaping. Addition of probiotics at this stage facilitates the manufacturing process, improves the overall quality of chocolate and preserves the probiotics as a key component of this type of product.
PB  - Royal Soc Chemistry, Cambridge
T2  - RSC Advances
T1  - Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill
EP  - 13941
IS  - 17
SP  - 13934
VL  - 6
DO  - 10.1039/c5ra21363k
ER  - 

@article{
author = "Zarić, Danica and Bulatović, Maja and Rakin, Marica and Krunić, Tanja and Lončarević, Ivana and Pajin, Biljana",
year = "2016",
abstract = "The aim of this study was to investigate the survival of probiotics (Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis HN019) in milk chocolate masses prepared at temperatures 35 degrees C and 40 degrees C. The influence of probiotics and preparation temperature on rheology, particle size distribution and sensory properties of the chocolates, was examined during 6 months of storage at 20 +/- 2 degrees C. An inoculation temperature of 40 degrees C significantly improves the rheological and sensory properties of probiotic chocolate, as well as leading to the survival of L. acidophilus NCFM and L. rhamnosus HN001 strains. After 6 months of storage, the survival of these strains was above 90%, with a viable cell count of about 8.1 log(CFU g(-1)). An inoculation temperature of 40 degrees C provides higher scores of overall sensory quality (4.52-4.68), higher quality category (excellent), lower maximal viscosity (for 1.2 Pa s) of chocolates, than a temperature of 35 degrees C. Compared to the chocolate without probiotics, those inoculated at 40 degrees C achieved less increase in volume weighted mean diameter distribution (average 0.8%) than chocolates inoculated at 35 degrees C. Based on the results reported in this paper, seeding of the probiotics in industrial conditions can be done in the mixing tank (at 40 degrees C) before the phase of chocolate shaping. Addition of probiotics at this stage facilitates the manufacturing process, improves the overall quality of chocolate and preserves the probiotics as a key component of this type of product.",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "RSC Advances",
title = "Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill",
pages = "13941-13934",
number = "17",
volume = "6",
doi = "10.1039/c5ra21363k"
}

Zarić, D., Bulatović, M., Rakin, M., Krunić, T., Lončarević, I.,& Pajin, B.. (2016). Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill. in RSC Advances
Royal Soc Chemistry, Cambridge., 6(17), 13934-13941.
https://doi.org/10.1039/c5ra21363k

Zarić D, Bulatović M, Rakin M, Krunić T, Lončarević I, Pajin B. Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill. in RSC Advances. 2016;6(17):13934-13941.
doi:10.1039/c5ra21363k .

Zarić, Danica, Bulatović, Maja, Rakin, Marica, Krunić, Tanja, Lončarević, Ivana, Pajin, Biljana, "Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill" in RSC Advances, 6, no. 17 (2016):13934-13941,
https://doi.org/10.1039/c5ra21363k . .

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 . .

TY  - JOUR
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
AU  - Omorjan, Radovan
AU  - Torbica, Aleksandra
AU  - Zarić, Danica
AU  - Maksimović, Jovana
AU  - Svarc-Gajić, Jaroslava
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2435
AB  - Crystallization and physical properties of nontrans vegetable fat with the addition of soybean, sunflower and rapeseed lecithin were investigated in this paper. NMR technique was used for measuring the solid fat content of fats at different temperatures, as well as for crystallization rate under static conditions. Also, the possibility of applying Gompertz function to define kinetics of crystallization was investigated. Rheological and textural properties were determined using the rotational viscometer and texture analyzer, whereas thermal properties were obtained by differential scanning calorimetry (DSC). The addition of lecithin from different sources does not affect the crystallization characteristics of nontrans edible fat, whereas rheological and textural tests confirmed that the addition of lecithin in excess increases the complexity of the system. DSC measurement confirmed the presence of three fractions in fat with different melting properties. The addition of lecithin from different sources has a significant effect on energy required for melting and some effect on other thermal properties of nontrans edible fat. Practical ApplicationsSoybean seeds are the main source of lecithin in confectionery industry in Serbia and elsewhere. The extensive production of sunflower and rapeseed oil opens the possibility of using lecithin from these sources as an alternative. Also, the development of functional foods dictates the use of edible fats with no undesirable trans fatty acids, obtained by fractionation and transesterification instead of common hydrogenation process. The impact of lecithin from different sources on crystallization and physical properties of pure nontrans fat is the base for this research. The lecithin obtained from sunflower and rapeseed should be further examined in different confectionery products with continuous fat phase, and should appropriate emulsifying properties are achieved, they could be used in the confectionery production as well.
PB  - Wiley-Blackwell, Hoboken
T2  - Journal of Texture Studies
T1  - The influence of lecithin from different sources on crystallization and physical properties of nontrans fat
EP  - 458
IS  - 6
SP  - 450
VL  - 44
DO  - 10.1111/jtxs.12033
ER  - 

@article{
author = "Lončarević, Ivana and Pajin, Biljana and Omorjan, Radovan and Torbica, Aleksandra and Zarić, Danica and Maksimović, Jovana and Svarc-Gajić, Jaroslava",
year = "2013",
abstract = "Crystallization and physical properties of nontrans vegetable fat with the addition of soybean, sunflower and rapeseed lecithin were investigated in this paper. NMR technique was used for measuring the solid fat content of fats at different temperatures, as well as for crystallization rate under static conditions. Also, the possibility of applying Gompertz function to define kinetics of crystallization was investigated. Rheological and textural properties were determined using the rotational viscometer and texture analyzer, whereas thermal properties were obtained by differential scanning calorimetry (DSC). The addition of lecithin from different sources does not affect the crystallization characteristics of nontrans edible fat, whereas rheological and textural tests confirmed that the addition of lecithin in excess increases the complexity of the system. DSC measurement confirmed the presence of three fractions in fat with different melting properties. The addition of lecithin from different sources has a significant effect on energy required for melting and some effect on other thermal properties of nontrans edible fat. Practical ApplicationsSoybean seeds are the main source of lecithin in confectionery industry in Serbia and elsewhere. The extensive production of sunflower and rapeseed oil opens the possibility of using lecithin from these sources as an alternative. Also, the development of functional foods dictates the use of edible fats with no undesirable trans fatty acids, obtained by fractionation and transesterification instead of common hydrogenation process. The impact of lecithin from different sources on crystallization and physical properties of pure nontrans fat is the base for this research. The lecithin obtained from sunflower and rapeseed should be further examined in different confectionery products with continuous fat phase, and should appropriate emulsifying properties are achieved, they could be used in the confectionery production as well.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "Journal of Texture Studies",
title = "The influence of lecithin from different sources on crystallization and physical properties of nontrans fat",
pages = "458-450",
number = "6",
volume = "44",
doi = "10.1111/jtxs.12033"
}

Lončarević, I., Pajin, B., Omorjan, R., Torbica, A., Zarić, D., Maksimović, J.,& Svarc-Gajić, J.. (2013). The influence of lecithin from different sources on crystallization and physical properties of nontrans fat. in Journal of Texture Studies
Wiley-Blackwell, Hoboken., 44(6), 450-458.
https://doi.org/10.1111/jtxs.12033

Lončarević I, Pajin B, Omorjan R, Torbica A, Zarić D, Maksimović J, Svarc-Gajić J. The influence of lecithin from different sources on crystallization and physical properties of nontrans fat. in Journal of Texture Studies. 2013;44(6):450-458.
doi:10.1111/jtxs.12033 .

Lončarević, Ivana, Pajin, Biljana, Omorjan, Radovan, Torbica, Aleksandra, Zarić, Danica, Maksimović, Jovana, Svarc-Gajić, Jaroslava, "The influence of lecithin from different sources on crystallization and physical properties of nontrans fat" in Journal of Texture Studies, 44, no. 6 (2013):450-458,
https://doi.org/10.1111/jtxs.12033 . .

TY  - JOUR
AU  - Zarić, Danica
AU  - Pajin, Biljana
AU  - Lončarević, Ivana
AU  - Šereš, Zita I.
AU  - Dokić, Ljubica P.
AU  - Soronja-Simović, Dragana M.
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2160
AB  - The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of this work, a milk chocolate mass of identical composition and raw materials was manufactured by using the two different manufacturing processes: a standard manufacturing process (SM) in five-roller mills including conching, and an unconventional manufacturing process in a ball mill (R1). The quality of both milk chocolate masses was examined by the comparison of thermal (differential scanning calorimetry analysis), textural properties (texture analysis), and the content of hard triglycerides (nuclear magnetic resonance spectroscopy). The main goal of this work was to determine whether chocolate can be produced in a ball mill, using the manufacturing process which results in significant savings, without causing drastic changes to the chocolate physical properties. The new manufacturing process rationalises the standard method by combining two phases, namely conching, and refining into a single one. This results in reduced initial and maintenance costs, as well as costs of workforce and fuel, etc. The results have shown that the new chocolate manufacturing process has a positive impact on texture and thermal properties, while the content of hard triglycerides remains the same.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate
EP  - 741
IS  - 5
SP  - 735
VL  - 66
DO  - 10.2298/HEMIND120210024Z
ER  - 

@article{
author = "Zarić, Danica and Pajin, Biljana and Lončarević, Ivana and Šereš, Zita I. and Dokić, Ljubica P. and Soronja-Simović, Dragana M.",
year = "2012",
abstract = "The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of this work, a milk chocolate mass of identical composition and raw materials was manufactured by using the two different manufacturing processes: a standard manufacturing process (SM) in five-roller mills including conching, and an unconventional manufacturing process in a ball mill (R1). The quality of both milk chocolate masses was examined by the comparison of thermal (differential scanning calorimetry analysis), textural properties (texture analysis), and the content of hard triglycerides (nuclear magnetic resonance spectroscopy). The main goal of this work was to determine whether chocolate can be produced in a ball mill, using the manufacturing process which results in significant savings, without causing drastic changes to the chocolate physical properties. The new manufacturing process rationalises the standard method by combining two phases, namely conching, and refining into a single one. This results in reduced initial and maintenance costs, as well as costs of workforce and fuel, etc. The results have shown that the new chocolate manufacturing process has a positive impact on texture and thermal properties, while the content of hard triglycerides remains the same.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate",
pages = "741-735",
number = "5",
volume = "66",
doi = "10.2298/HEMIND120210024Z"
}

Zarić, D., Pajin, B., Lončarević, I., Šereš, Z. I., Dokić, L. P.,& Soronja-Simović, D. M.. (2012). The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 66(5), 735-741.
https://doi.org/10.2298/HEMIND120210024Z

Zarić D, Pajin B, Lončarević I, Šereš ZI, Dokić LP, Soronja-Simović DM. The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate. in Hemijska industrija. 2012;66(5):735-741.
doi:10.2298/HEMIND120210024Z .

Zarić, Danica, Pajin, Biljana, Lončarević, Ivana, Šereš, Zita I., Dokić, Ljubica P., Soronja-Simović, Dragana M., "The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate" in Hemijska industrija, 66, no. 5 (2012):735-741,
https://doi.org/10.2298/HEMIND120210024Z . .

TY  - JOUR
AU  - Petković, Marko M.
AU  - Pajin, Biljana
AU  - Tomić, Jelena
AU  - Torbica, Aleksandra
AU  - Šereš, Zita I.
AU  - Zarić, Danica
AU  - Soronja-Simović, Dragana M.
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2183
AB  - Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy chocolate taste, and homogenous smooth structure without oil phase migration. The undesirable attribute of these products is their relatively high energy value (2300 kJ/100 g). In recent years, cocoa cream products with reduced energy values have become very popular among consumers and today they are present in the assortment of many confectionery manufacturers. One way to produce spreads with reduced energy value is the replacement of sugar (sucrose) with adequate sweetener. Maltitol is a low-energy polyol capable to qualitatively and quantitatively replace sucrose. Cocoa spreads with maltitol and with the combination of maltitol and sucrose (produced at different temperatures and mixer rotation speeds) have similar texture and rheological properties compared to the spreads with sucrose. The spreads with maltitol have about 15% lower energy value in comparison to the same product with sucrose.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Textural and sensory properties of spreads with sucrose and maltitol
EP  - 394
IS  - 3
SP  - 385
VL  - 66
DO  - 10.2298/HEMIND110902094P
ER  - 

@article{
author = "Petković, Marko M. and Pajin, Biljana and Tomić, Jelena and Torbica, Aleksandra and Šereš, Zita I. and Zarić, Danica and Soronja-Simović, Dragana M.",
year = "2012",
abstract = "Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy chocolate taste, and homogenous smooth structure without oil phase migration. The undesirable attribute of these products is their relatively high energy value (2300 kJ/100 g). In recent years, cocoa cream products with reduced energy values have become very popular among consumers and today they are present in the assortment of many confectionery manufacturers. One way to produce spreads with reduced energy value is the replacement of sugar (sucrose) with adequate sweetener. Maltitol is a low-energy polyol capable to qualitatively and quantitatively replace sucrose. Cocoa spreads with maltitol and with the combination of maltitol and sucrose (produced at different temperatures and mixer rotation speeds) have similar texture and rheological properties compared to the spreads with sucrose. The spreads with maltitol have about 15% lower energy value in comparison to the same product with sucrose.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Textural and sensory properties of spreads with sucrose and maltitol",
pages = "394-385",
number = "3",
volume = "66",
doi = "10.2298/HEMIND110902094P"
}

Petković, M. M., Pajin, B., Tomić, J., Torbica, A., Šereš, Z. I., Zarić, D.,& Soronja-Simović, D. M.. (2012). Textural and sensory properties of spreads with sucrose and maltitol. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 66(3), 385-394.
https://doi.org/10.2298/HEMIND110902094P

Petković MM, Pajin B, Tomić J, Torbica A, Šereš ZI, Zarić D, Soronja-Simović DM. Textural and sensory properties of spreads with sucrose and maltitol. in Hemijska industrija. 2012;66(3):385-394.
doi:10.2298/HEMIND110902094P .

Petković, Marko M., Pajin, Biljana, Tomić, Jelena, Torbica, Aleksandra, Šereš, Zita I., Zarić, Danica, Soronja-Simović, Dragana M., "Textural and sensory properties of spreads with sucrose and maltitol" in Hemijska industrija, 66, no. 3 (2012):385-394,
https://doi.org/10.2298/HEMIND110902094P . .

TY  - JOUR
AU  - Zarić, Danica
AU  - Pajin, Biljana
AU  - Rakin, Marica
AU  - Šereš, Zita I.
AU  - Dokić, Ljubica P.
AU  - Tomić, Jelena
PY  - 2011
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1813
AB  - Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of production and properly performed pre-crystallization phase. In this work, chocolate was produced in an unconventional way, i.e., in a ball mill applying variable refining time (30, 60 and 90 min) and pre-crystallization temperature in chocolate masses (26, 28 and 30 °C). Two types of chocolate were produced: chocolate with 20% of powdered cow's milk (R1) and chocolate with 20% of soya milk powder (R2). The quality of chocolate was followed by comparing nutritive composition, polyphenol content, hardness of chocolate, solid triglyceride content (SFC) and rheological parameters (Casson yield flow (Pa), Casson viscosity (Pa s), the area of the thixotropic loop, elastic modulus and creep curves). The aim of this paper is determining changes caused by replacing cow's milk with soya milk powder in respect of nutritive, rheological and sensory properties, as well as defining optimal parameters: precrystallization temperature and refining time of soya milk chocolate in order to obtain suitable sensory and physical properties identical to those of milk chocolate mass. The results show that replacing powdered cow's milk with soya milk powder affects the increase in nutritive value of soya milk chocolate. R2 chocolate mass showed the increase in essential amino acids and fatty acids. This chocolate mass also showed the increase in total polyphenols by 28.1% comparing to R1 chocolate mass. By comparing viscosity, yield stress, shear stress and the area of the thixotropic loop, it can be observed that R1 chocolate mass represents a more organized and simpler system than the mass with soya milk (R2), as it shows lower values for all the above mentioned parameters, regardless of the refining time and pre-crystallization temperature. Viscoelastic behavior of R2 is also evident, as a consequence of soya protein presence. In order to maintain optimal hardness as well as melting resistance of chocolate, in case of R2 chocolate mass it is necessary to apply pre-crystallization temperature of 26°C, while for the chocolate mass R1 it is 30°C.
AB  - Čokolada je složen reološki sistem u kome su nemasne kakao čestice i čestice šećera obavijene kristalnim matriksom kakao maslaca. Fizičke karakteristike čokolade zavise od sirovinskog sastava, postupka proizvodnje i pravilno vođene faze pretkristalizacije. Za istraživanja, proizvedena je čokolada na nekonvencionalni način, odnosno u kugličnom mlinu uz variranje vremena usitnjavanja (30, 60 i 90 min) i temperatura pretkristalizacije (26, 28 i 30°C). Proizvedene su dve vrste čokolade, čokolada sa 20% kravljeg mleka u prahu (R1) i čokolada sa 20% sojinog mleka u prahu (R2). Kvalitet čokolada je praćen upoređivanjem nutritivnog sastava, sadržaja polifenola i antioksidativne aktivnosti, čvrstoće čokolada, sadržaja čvrstih triglicerida i reoloških parametara (prinosno proticanje po Cassonu (Pa), viskozitetet po Cassonu (Pa s), površina tiksotropne petlje, moduli elastičnosti i krive puzanja). Cilj ovog rada je da se utvrde promene koje izaziva zamena kravljeg mleka sojinim mlekom u prahu u nutritivnom, reološkom i senzornom smislu i da se pronađu optimalni parametri: temperatura pretkristalizacije i vreme usitnjavanja čokolade sa sojinim mlekom kako bi se postigle odgovarajuće senzorne i fizičke osobine identične mlečnoj čokoladnoj masi.
PB  - Association of Chemical Engineers of Serbia
T2  - Hemijska industrija
T1  - Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill
T1  - Uticaj sojinog mleka na nutritivna, antioksidativna, reološka i teksturalna svojstva čokolade proizvedene u kugličnom mlinu
EP  - 573
IS  - 5
SP  - 563
VL  - 65
DO  - 10.2298/HEMIND110525045Z
ER  - 

@article{
author = "Zarić, Danica and Pajin, Biljana and Rakin, Marica and Šereš, Zita I. and Dokić, Ljubica P. and Tomić, Jelena",
year = "2011",
abstract = "Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of production and properly performed pre-crystallization phase. In this work, chocolate was produced in an unconventional way, i.e., in a ball mill applying variable refining time (30, 60 and 90 min) and pre-crystallization temperature in chocolate masses (26, 28 and 30 °C). Two types of chocolate were produced: chocolate with 20% of powdered cow's milk (R1) and chocolate with 20% of soya milk powder (R2). The quality of chocolate was followed by comparing nutritive composition, polyphenol content, hardness of chocolate, solid triglyceride content (SFC) and rheological parameters (Casson yield flow (Pa), Casson viscosity (Pa s), the area of the thixotropic loop, elastic modulus and creep curves). The aim of this paper is determining changes caused by replacing cow's milk with soya milk powder in respect of nutritive, rheological and sensory properties, as well as defining optimal parameters: precrystallization temperature and refining time of soya milk chocolate in order to obtain suitable sensory and physical properties identical to those of milk chocolate mass. The results show that replacing powdered cow's milk with soya milk powder affects the increase in nutritive value of soya milk chocolate. R2 chocolate mass showed the increase in essential amino acids and fatty acids. This chocolate mass also showed the increase in total polyphenols by 28.1% comparing to R1 chocolate mass. By comparing viscosity, yield stress, shear stress and the area of the thixotropic loop, it can be observed that R1 chocolate mass represents a more organized and simpler system than the mass with soya milk (R2), as it shows lower values for all the above mentioned parameters, regardless of the refining time and pre-crystallization temperature. Viscoelastic behavior of R2 is also evident, as a consequence of soya protein presence. In order to maintain optimal hardness as well as melting resistance of chocolate, in case of R2 chocolate mass it is necessary to apply pre-crystallization temperature of 26°C, while for the chocolate mass R1 it is 30°C., Čokolada je složen reološki sistem u kome su nemasne kakao čestice i čestice šećera obavijene kristalnim matriksom kakao maslaca. Fizičke karakteristike čokolade zavise od sirovinskog sastava, postupka proizvodnje i pravilno vođene faze pretkristalizacije. Za istraživanja, proizvedena je čokolada na nekonvencionalni način, odnosno u kugličnom mlinu uz variranje vremena usitnjavanja (30, 60 i 90 min) i temperatura pretkristalizacije (26, 28 i 30°C). Proizvedene su dve vrste čokolade, čokolada sa 20% kravljeg mleka u prahu (R1) i čokolada sa 20% sojinog mleka u prahu (R2). Kvalitet čokolada je praćen upoređivanjem nutritivnog sastava, sadržaja polifenola i antioksidativne aktivnosti, čvrstoće čokolada, sadržaja čvrstih triglicerida i reoloških parametara (prinosno proticanje po Cassonu (Pa), viskozitetet po Cassonu (Pa s), površina tiksotropne petlje, moduli elastičnosti i krive puzanja). Cilj ovog rada je da se utvrde promene koje izaziva zamena kravljeg mleka sojinim mlekom u prahu u nutritivnom, reološkom i senzornom smislu i da se pronađu optimalni parametri: temperatura pretkristalizacije i vreme usitnjavanja čokolade sa sojinim mlekom kako bi se postigle odgovarajuće senzorne i fizičke osobine identične mlečnoj čokoladnoj masi.",
publisher = "Association of Chemical Engineers of Serbia",
journal = "Hemijska industrija",
title = "Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill, Uticaj sojinog mleka na nutritivna, antioksidativna, reološka i teksturalna svojstva čokolade proizvedene u kugličnom mlinu",
pages = "573-563",
number = "5",
volume = "65",
doi = "10.2298/HEMIND110525045Z"
}

Zarić, D., Pajin, B., Rakin, M., Šereš, Z. I., Dokić, L. P.,& Tomić, J.. (2011). Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill. in Hemijska industrija
Association of Chemical Engineers of Serbia., 65(5), 563-573.
https://doi.org/10.2298/HEMIND110525045Z

Zarić D, Pajin B, Rakin M, Šereš ZI, Dokić LP, Tomić J. Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill. in Hemijska industrija. 2011;65(5):563-573.
doi:10.2298/HEMIND110525045Z .

Zarić, Danica, Pajin, Biljana, Rakin, Marica, Šereš, Zita I., Dokić, Ljubica P., Tomić, Jelena, "Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill" in Hemijska industrija, 65, no. 5 (2011):563-573,
https://doi.org/10.2298/HEMIND110525045Z . .