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Research paper thumbnail of Application of Fruit by-Products and Edible Film to Cookies: Antioxidant Activity and Concentration of Oxidized LDL Receptor in Women—A First Approach

Applied Sciences

Cookie consumption can change the serum level of oxidized low-density lipoprotein (oxLDL) and oxL... more Cookie consumption can change the serum level of oxidized low-density lipoprotein (oxLDL) and oxLDL receptors, both playing important roles in the pathogenesis of atherosclerosis and cardiovascular diseases. This study investigated the nutritional value and the antioxidant activity of whole grain cookies in which 24% of the cocoa powder was substituted with grape and aronia pomace and were further coated with edible films enriched with grape seed extract (GAP with KGAE) as well as the effects of their consumption on the serum level of oxLDL receptors in women. The proximate composition, mineral content, antioxidant activity, and starch digestibility in vitro of experimental and control cookies were determined. A group of 12–13 healthy women (median age 36) consumed 45 g of GAP with KGAE or commercial cookies for 10 days. The results showed that GAP and KGAE cookies had increased flavonoid content (22%) and antioxidant potential (27–73%) compared to the control. The content of slowly...

Research paper thumbnail of Ultrasound-assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran

Food and Bioprocess Technology

Research paper thumbnail of Nutritional value and staling kinetics of breads produced by bakeoff technology and sourdough addition

Cilj ove disertacije bio je ispitati mogućnosti primjene novih tehnologija za proizvodnju nutriti... more Cilj ove disertacije bio je ispitati mogućnosti primjene novih tehnologija za proizvodnju nutritivno vrijednog integralnog pšeničnog i bezglutenskog kruha. Razvijene su recepture za proizvodnju polupečenog smrznutog kruha s dodatkom kiselog tijesta (u koliĉini od 7,5-30%) fermentiranog pomoću definiranih starter kultura (bakterije mliječne kiseline Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus fermentum, Leuconostoc mesenteroides i kvasci C. milleri i S. cerevisiae var. chevalieri). Osim svojstava kiselih tijesta, određen je kemijski sastav, glikemijski indeks in vivo, fizikalno-senzorska svojstva kvalitete i kinetika starenja kruhova nakon skladištenja i dopečenja. Inovativni postupci kao što su proizvodnja kruha iz smrznutog tijesta ili polupečenog smrznutog kruha nisu značajno utjecali na prehrambenu vrijednost bijelog pšeničnog kruha iako je polupečeni smrznuti kruh imao za 10 % niţi GI od konvencionalnog kruha. Integralni pšenični kruh je bio dobar „izvor protein...

Research paper thumbnail of Hranidbena iskoristivost i tehnologija prerade starog kruha

… savjetovanje Krmiva 2011, 2011

Research paper thumbnail of Characteristics of edible films enriched with fruit by-products and their application on cookies

Research paper thumbnail of Effect of oil content and enzymatic treatment on dough rheology and physical properties of 3D-printed cereal snack

Journal of Cereal Science

Research paper thumbnail of Kiselo tijesto statusni simbol ozbiljnog pekara

Hrvatski pekar : stručni časopis za pekarstvo, mlinarstvo, slastičarstvo, tjesteničarstvo i industrijsku ambalažu, 2016

Research paper thumbnail of Kruh u službi zdravlja

Hrvatski pekar : stručni časopis za pekarstvo, mlinarstvo, slastičarstvo, tjesteničarstvo i industrijsku ambalažu, 2016

Research paper thumbnail of Improvement of baking characteristics by transglutaminase addition

Research paper thumbnail of Effect of Sourdough Addition on Rheology of Whole Wheat and Gluten-Free Dough

Sourdough improves flavour, structure and nutritional value of baked goods and decreases the risk... more Sourdough improves flavour, structure and nutritional value of baked goods and decreases the risk of gluten contamination in gluten-free bread. We investigated the effect of strain starter culture and the amount of added sourdough on whole wheat and gluten-free dough rheology. Wheat sourdough was fermented with Lactobacillus plantarum, Lactobacillus brevis or Leuconostoc mesenteroides mixed with Candida milleri in ratio 100:1 cfu/g, and gluten-free sourdough was fermented with Lactobacillus fermentum. Sourdough was added in bread dough at four levels: 7.5 ; 15 ; 22.5 or 30 %. We determined total titrable acidity, lactic and acetic acid concentration of sourdough, and bread dough rheology by texture analyser. Total acidity of sourdough samples was similar but acetic acid was significantly lower in Lb. plantarum sourdough. Wheat dough rheology was only affected by sourdough amount and did not differ between strains. In average, dough hardness, springiness and gumminess decreased by 46...

Research paper thumbnail of Dodavanje vrijednosti proizvodu primjenom β-glukana

Research paper thumbnail of Bakery products with increased nutritional value

Prehrambena vrijednost pekarskih proizvoda može se poboljsati uporabom brasna iz cijelog zrna žit... more Prehrambena vrijednost pekarskih proizvoda može se poboljsati uporabom brasna iz cijelog zrna žitarica, obogacivanjem vlaknima, proteinima, vitaminima i mineralnim tvarima te bioaktivnim sastojcima kao sto su fitosteroli i stanoli, omega-3 masne kiseline, lignani i biljni ekstrakti. EFSA navodi brojne zdravstvene tvrdnje za pekarske proizvode koji sadrže barem 50% cjelovitog brasna žitarica. Isticanje prehrambenih i zdravstvenih tvrdnji, određenih Pravilnikom o prehrambenim i zdravstvenim tvrdnjama, doprinosi boljoj prihvatljivosti proizvoda kod potrosaca

Research paper thumbnail of Influence of High Intensity Ultrasound on Physical Properties and Bioactive Components of Buckwheat Hulls

Research paper thumbnail of Influence of cryo-grinding on antioxidant activity and amount of free phenolic acids, rutin and tyrosol in whole grain buckwheat and pumpkin seed cake

Research paper thumbnail of Resistance of sourdough starter cultures to freezing

The aim of this study was to examine tolerance of lactic acid bacteria and yeast strains, usually... more The aim of this study was to examine tolerance of lactic acid bacteria and yeast strains, usually included in sourdough fermentation, to blast and va

Research paper thumbnail of Sensory properties of gluten-free bread with pea flour and improvement agents

Research paper thumbnail of Influence of Cryo-Grinding on Particle Size Distribution of Proso Millet Bran Fraction

Cryo-grinding is an ultra-fine grinding method used in the pharmaceutical industry, production of... more Cryo-grinding is an ultra-fine grinding method used in the pharmaceutical industry, production of herbs and spices and in the production and handling of cereals, due to its ability to produce powders with small particle sizes which maintain their favorable bioactive profile. The aim of this study was to determine the particle size distributions of the proso millet (Panicum miliaceum) bran fraction grinded at cryogenic temperature (using liquid nitrogen (LN2) cooling, T =-196 °C), in comparison to non-cooled grinding. Proso millet bran is primarily used as an animal feed, but has a potential in food applications, either as a substrate for extraction of bioactive compounds or raw material in bakery industry. For both applications finer particle sizes of the bran could be beneficial. Thus, millet bran was ground for 2, 4, 8 and 12 minutes using the ball mill (CryoMill, Retsch GmbH, Haan, Germany) at three grinding modes: (I) without cooling, (II) at cryo-temperature, and (III) at cryotemperature with included 1 minute of intermediate cryo-cooling step after every 2 minutes of grinding, which is usually applied when samples require longer grinding times. The sample was placed in a 50 mL stainless steel jar containing one grinding ball (Ø 25 mm). The oscillation frequency in all three modes was 30 Hz. Particle size distributions of the bran were determined by a laser diffraction particle sizing method (Mastersizer 2000) using the Scirocco 2000 dry dispersion unit (Malvern Instruments, Malvern, UK). Three main effects of the grinding setup were visible from the results. Firstly, grinding time at all three modes had a significant effect on all particle size parameters: d(0.1), d(0.5), d(0.9), D[3,2], D[4,3], span and specific surface area. Longer grinding times resulted in lower values of the above-listed parameters, e.g. the averaged d(0.5) of the sample (229.57±1.46 µm) dropped to 51.29±1.28 µm after 2 minutes grinding without LN2, and additionally to 43.00±1.33 µm after 4 minutes of grinding without LN2. Only exception was the sample ground for 12 minutes without cooling, where an increase in particle diameters occurred (d(0.5)=62.85±2.20 µm), probably due to particles adhering to one another and forming larger particle clusters. Secondly, samples with LN2 cooling exhibited lower diameters in comparison to non-cooled. For example, after 8 minutes of noncooled grinding d(0.5)=46.97±1.05 µm was achieved, while the LN2 cooling enabled collection of particles with average sizes of d(0.5)=18.57±0.18 µm. Thirdly, the application of intermediate cryocooling step resulted in similar particle diameters (d(0.5)=15.83±0.36 µm, 12 min of grinding) as cryo-milling without this step (d(0.5)=16.33±2.09 µm, 12 min of grinding). This indicates that intermediate cooling is not necessary for the current application, which consequently reduces the consumption of LN2. These results point out the potential beneficial effects of millet bran grinding at cryo-temperatures. Further research will show if the lower particle size achieved in comparison to non-cooled grinding could result in increased bioavailability of bioactive compounds, as well as protein digestibility and solubility of dietary fibers of the proso millet bran fraction.

Research paper thumbnail of Flour - Bread '19 : Proceedings of the 10th International Congress Flour - Bread '19 and 12th Croatian Congress of Cereal Technologists Brašno - Kruh '19

Proceedings contains 3 Reviews, 8 Original research articles and 3 Professional articles presente... more Proceedings contains 3 Reviews, 8 Original research articles and 3 Professional articles presented at 10th International Congress Flour – Bread ’19 and 12th Croatian Congress of Cereal Technologists Brasno – Kruh ’19

Research paper thumbnail of Powder properties, rheology and 3D printing quality of gluten-free blends

Journal of Food Engineering

Research paper thumbnail of Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks

Foods

Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people w... more Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people with irritable bowel syndrome (IBS). This study aimed to investigate the bioprocessing of wheat and amaranth bran for degrading fructans and its application (at 20% flour-based) in 3D-printed snacks. Bran was bioprocessed with Saccharomyces cerevisiae alone or combined with inulinase, Kluyveromyces marxianus, Limosilactobacillus fermentum, or commercial starter LV1 for 24 h. Fructans, fructose, glucose, and mannitol in the bran were analysed enzymatically. Dough rheology, snack printing precision, shrinkage in baking, texture, colour, and sensory attributes were determined. The fructan content of wheat bran was 2.64% dry weight, and in amaranth bran, it was 0.96% dry weight. Bioprocessing reduced fructan content (up to 93%) depending on the bran type and bioprocessing agent, while fructose and mannitol remained below the cut-off value for IBS patients. Bran bioprocessing increased the com...

Research paper thumbnail of Application of Fruit by-Products and Edible Film to Cookies: Antioxidant Activity and Concentration of Oxidized LDL Receptor in Women—A First Approach

Applied Sciences

Cookie consumption can change the serum level of oxidized low-density lipoprotein (oxLDL) and oxL... more Cookie consumption can change the serum level of oxidized low-density lipoprotein (oxLDL) and oxLDL receptors, both playing important roles in the pathogenesis of atherosclerosis and cardiovascular diseases. This study investigated the nutritional value and the antioxidant activity of whole grain cookies in which 24% of the cocoa powder was substituted with grape and aronia pomace and were further coated with edible films enriched with grape seed extract (GAP with KGAE) as well as the effects of their consumption on the serum level of oxLDL receptors in women. The proximate composition, mineral content, antioxidant activity, and starch digestibility in vitro of experimental and control cookies were determined. A group of 12–13 healthy women (median age 36) consumed 45 g of GAP with KGAE or commercial cookies for 10 days. The results showed that GAP and KGAE cookies had increased flavonoid content (22%) and antioxidant potential (27–73%) compared to the control. The content of slowly...

Research paper thumbnail of Ultrasound-assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran

Food and Bioprocess Technology

Research paper thumbnail of Nutritional value and staling kinetics of breads produced by bakeoff technology and sourdough addition

Cilj ove disertacije bio je ispitati mogućnosti primjene novih tehnologija za proizvodnju nutriti... more Cilj ove disertacije bio je ispitati mogućnosti primjene novih tehnologija za proizvodnju nutritivno vrijednog integralnog pšeničnog i bezglutenskog kruha. Razvijene su recepture za proizvodnju polupečenog smrznutog kruha s dodatkom kiselog tijesta (u koliĉini od 7,5-30%) fermentiranog pomoću definiranih starter kultura (bakterije mliječne kiseline Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus fermentum, Leuconostoc mesenteroides i kvasci C. milleri i S. cerevisiae var. chevalieri). Osim svojstava kiselih tijesta, određen je kemijski sastav, glikemijski indeks in vivo, fizikalno-senzorska svojstva kvalitete i kinetika starenja kruhova nakon skladištenja i dopečenja. Inovativni postupci kao što su proizvodnja kruha iz smrznutog tijesta ili polupečenog smrznutog kruha nisu značajno utjecali na prehrambenu vrijednost bijelog pšeničnog kruha iako je polupečeni smrznuti kruh imao za 10 % niţi GI od konvencionalnog kruha. Integralni pšenični kruh je bio dobar „izvor protein...

Research paper thumbnail of Hranidbena iskoristivost i tehnologija prerade starog kruha

… savjetovanje Krmiva 2011, 2011

Research paper thumbnail of Characteristics of edible films enriched with fruit by-products and their application on cookies

Research paper thumbnail of Effect of oil content and enzymatic treatment on dough rheology and physical properties of 3D-printed cereal snack

Journal of Cereal Science

Research paper thumbnail of Kiselo tijesto statusni simbol ozbiljnog pekara

Hrvatski pekar : stručni časopis za pekarstvo, mlinarstvo, slastičarstvo, tjesteničarstvo i industrijsku ambalažu, 2016

Research paper thumbnail of Kruh u službi zdravlja

Hrvatski pekar : stručni časopis za pekarstvo, mlinarstvo, slastičarstvo, tjesteničarstvo i industrijsku ambalažu, 2016

Research paper thumbnail of Improvement of baking characteristics by transglutaminase addition

Research paper thumbnail of Effect of Sourdough Addition on Rheology of Whole Wheat and Gluten-Free Dough

Sourdough improves flavour, structure and nutritional value of baked goods and decreases the risk... more Sourdough improves flavour, structure and nutritional value of baked goods and decreases the risk of gluten contamination in gluten-free bread. We investigated the effect of strain starter culture and the amount of added sourdough on whole wheat and gluten-free dough rheology. Wheat sourdough was fermented with Lactobacillus plantarum, Lactobacillus brevis or Leuconostoc mesenteroides mixed with Candida milleri in ratio 100:1 cfu/g, and gluten-free sourdough was fermented with Lactobacillus fermentum. Sourdough was added in bread dough at four levels: 7.5 ; 15 ; 22.5 or 30 %. We determined total titrable acidity, lactic and acetic acid concentration of sourdough, and bread dough rheology by texture analyser. Total acidity of sourdough samples was similar but acetic acid was significantly lower in Lb. plantarum sourdough. Wheat dough rheology was only affected by sourdough amount and did not differ between strains. In average, dough hardness, springiness and gumminess decreased by 46...

Research paper thumbnail of Dodavanje vrijednosti proizvodu primjenom β-glukana

Research paper thumbnail of Bakery products with increased nutritional value

Prehrambena vrijednost pekarskih proizvoda može se poboljsati uporabom brasna iz cijelog zrna žit... more Prehrambena vrijednost pekarskih proizvoda može se poboljsati uporabom brasna iz cijelog zrna žitarica, obogacivanjem vlaknima, proteinima, vitaminima i mineralnim tvarima te bioaktivnim sastojcima kao sto su fitosteroli i stanoli, omega-3 masne kiseline, lignani i biljni ekstrakti. EFSA navodi brojne zdravstvene tvrdnje za pekarske proizvode koji sadrže barem 50% cjelovitog brasna žitarica. Isticanje prehrambenih i zdravstvenih tvrdnji, određenih Pravilnikom o prehrambenim i zdravstvenim tvrdnjama, doprinosi boljoj prihvatljivosti proizvoda kod potrosaca

Research paper thumbnail of Influence of High Intensity Ultrasound on Physical Properties and Bioactive Components of Buckwheat Hulls

Research paper thumbnail of Influence of cryo-grinding on antioxidant activity and amount of free phenolic acids, rutin and tyrosol in whole grain buckwheat and pumpkin seed cake

Research paper thumbnail of Resistance of sourdough starter cultures to freezing

The aim of this study was to examine tolerance of lactic acid bacteria and yeast strains, usually... more The aim of this study was to examine tolerance of lactic acid bacteria and yeast strains, usually included in sourdough fermentation, to blast and va

Research paper thumbnail of Sensory properties of gluten-free bread with pea flour and improvement agents

Research paper thumbnail of Influence of Cryo-Grinding on Particle Size Distribution of Proso Millet Bran Fraction

Cryo-grinding is an ultra-fine grinding method used in the pharmaceutical industry, production of... more Cryo-grinding is an ultra-fine grinding method used in the pharmaceutical industry, production of herbs and spices and in the production and handling of cereals, due to its ability to produce powders with small particle sizes which maintain their favorable bioactive profile. The aim of this study was to determine the particle size distributions of the proso millet (Panicum miliaceum) bran fraction grinded at cryogenic temperature (using liquid nitrogen (LN2) cooling, T =-196 °C), in comparison to non-cooled grinding. Proso millet bran is primarily used as an animal feed, but has a potential in food applications, either as a substrate for extraction of bioactive compounds or raw material in bakery industry. For both applications finer particle sizes of the bran could be beneficial. Thus, millet bran was ground for 2, 4, 8 and 12 minutes using the ball mill (CryoMill, Retsch GmbH, Haan, Germany) at three grinding modes: (I) without cooling, (II) at cryo-temperature, and (III) at cryotemperature with included 1 minute of intermediate cryo-cooling step after every 2 minutes of grinding, which is usually applied when samples require longer grinding times. The sample was placed in a 50 mL stainless steel jar containing one grinding ball (Ø 25 mm). The oscillation frequency in all three modes was 30 Hz. Particle size distributions of the bran were determined by a laser diffraction particle sizing method (Mastersizer 2000) using the Scirocco 2000 dry dispersion unit (Malvern Instruments, Malvern, UK). Three main effects of the grinding setup were visible from the results. Firstly, grinding time at all three modes had a significant effect on all particle size parameters: d(0.1), d(0.5), d(0.9), D[3,2], D[4,3], span and specific surface area. Longer grinding times resulted in lower values of the above-listed parameters, e.g. the averaged d(0.5) of the sample (229.57±1.46 µm) dropped to 51.29±1.28 µm after 2 minutes grinding without LN2, and additionally to 43.00±1.33 µm after 4 minutes of grinding without LN2. Only exception was the sample ground for 12 minutes without cooling, where an increase in particle diameters occurred (d(0.5)=62.85±2.20 µm), probably due to particles adhering to one another and forming larger particle clusters. Secondly, samples with LN2 cooling exhibited lower diameters in comparison to non-cooled. For example, after 8 minutes of noncooled grinding d(0.5)=46.97±1.05 µm was achieved, while the LN2 cooling enabled collection of particles with average sizes of d(0.5)=18.57±0.18 µm. Thirdly, the application of intermediate cryocooling step resulted in similar particle diameters (d(0.5)=15.83±0.36 µm, 12 min of grinding) as cryo-milling without this step (d(0.5)=16.33±2.09 µm, 12 min of grinding). This indicates that intermediate cooling is not necessary for the current application, which consequently reduces the consumption of LN2. These results point out the potential beneficial effects of millet bran grinding at cryo-temperatures. Further research will show if the lower particle size achieved in comparison to non-cooled grinding could result in increased bioavailability of bioactive compounds, as well as protein digestibility and solubility of dietary fibers of the proso millet bran fraction.

Research paper thumbnail of Flour - Bread '19 : Proceedings of the 10th International Congress Flour - Bread '19 and 12th Croatian Congress of Cereal Technologists Brašno - Kruh '19

Proceedings contains 3 Reviews, 8 Original research articles and 3 Professional articles presente... more Proceedings contains 3 Reviews, 8 Original research articles and 3 Professional articles presented at 10th International Congress Flour – Bread ’19 and 12th Croatian Congress of Cereal Technologists Brasno – Kruh ’19

Research paper thumbnail of Powder properties, rheology and 3D printing quality of gluten-free blends

Journal of Food Engineering

Research paper thumbnail of Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks

Foods

Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people w... more Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people with irritable bowel syndrome (IBS). This study aimed to investigate the bioprocessing of wheat and amaranth bran for degrading fructans and its application (at 20% flour-based) in 3D-printed snacks. Bran was bioprocessed with Saccharomyces cerevisiae alone or combined with inulinase, Kluyveromyces marxianus, Limosilactobacillus fermentum, or commercial starter LV1 for 24 h. Fructans, fructose, glucose, and mannitol in the bran were analysed enzymatically. Dough rheology, snack printing precision, shrinkage in baking, texture, colour, and sensory attributes were determined. The fructan content of wheat bran was 2.64% dry weight, and in amaranth bran, it was 0.96% dry weight. Bioprocessing reduced fructan content (up to 93%) depending on the bran type and bioprocessing agent, while fructose and mannitol remained below the cut-off value for IBS patients. Bran bioprocessing increased the com...