Search results for: Ljubica Dokić

Items from 1 to 20 out of 23 results

article

Comparative characterization of sugar beet fibers to sugar beet pectin and octenyl succinic anhydride modified maltodextrin in aqueous solutions using viscometry, conductometry, tensiometry and component analysis

Nikola Maravić, Zita Šereš, Veljko Krstonošić, Petar Dokić, more

Journal of the Science of Food and Agriculture > 103 > 1 > 255 - 263

BACKGROUND Knowledge about specific functional characteristics, such as viscosimetric, conductometric, tensiometric and structural properties of polysaccharide aqueous solutions is highly important in the successful and adequate application in food emulsion formulation. For the first time detailed characterization of sugar beet fibers aqueous solutions in comparison to high molecular weight (sugar...

article

The role of two types of continuous phases based on cellulose during textural, color, and sensory characterization of novel food spread with pumpkin seed flour

Ivana Nikolić, Ljubica Dokić, Dušan Rakić, Vladimir Tomović, more

Journal of Food Processing and Preservation > 42 > 8 > n/a - n/a

Hull‐less pumpkin seed flour is a by‐product of cold oil extraction from pumpkin seed. Utilization of this by‐product in the production of a new kind of spreadable food product was observed in this work from the aspect of textural, color, and sensory characteristics of spreads. The spreads also contained two types of cellulose‐based continuous phases, beside the pumpkin seed flour. Obtained results...

article

Rheology and bread‐making performance of gluten‐free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water

Marijana Djordjević, Dragana Šoronja‐Simović, Ivana Nikolić, Ljubica Dokić, more

International Journal of Food Science & Technology > 53 > 8 > 1832 - 1837

This study investigated the application of hydroxypropylmethylcellulose (HPMC) (2%, 3%, 4%), sugar beet fibre (SBF) (3%, 5%, 7%) and water (210%, 220%, 230%) into maize‐based gluten‐free (GF) formulations and their effects on the GF batter rheology and bread quality. HPMC incorporation in higher amounts reduced the compliance values of GF batter samples and increased the values of dynamic moduli indicating...

article

Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test

Slađana Rakita, Ljubica Dokić, Tamara Dapčević Hadnađev, Miroslav Hadnađev, more

Journal of Texture Studies > 49 > 3 > 339 - 347

The purpose of this research was to gain an insight into the ability of the GlutoPeak instrument to predict flour functionality for bread making, as well as to determine which of the GlutoPeak parameters show the best potential in predicting dough rheological behavior and baking performance. Obtained results showed that GlutoPeak parameters correlated better with the indices of extensional rheological...

article

Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour

Dragana Šoronja‐Simović, Biljana Pajin, Drago Šubarić, Ljubica Dokić, more

Journal of Food Processing and Preservation > 41 > 1 > n/a - n/a

The influence of the physicochemical properties of chestnut flour (CF) on the cookies quality was investigated. The experiments are planned on the base of 3² factorial plan with independent variables: chestnut flour quantity (20, 40 and 60% based on wheat flour) and moisture dough (20, 22 and 24%). The physical and sensory attributes of CF cookies were compared to control sample containing 100% wheat...

article

Application of biocides in the process of sucrose extraction from sugar beet: Effect on sucrose content, number of Leuconostoc colonies and wet pulp characteristics

Zita Šereš, Nikola Maravić, Dušan Rakić, Ljubica Dokić, more

LWT - Food Science and Technology > 2017 > 75 > C > 17-24

This research investigated the application of different extraction biocides in the sugar beet processing stages. The simulation of industrial processes of sugar beet extraction and beet pulp pressing is conducted using the laboratory-scale equipment. Statistical significance analysis of influence of input factors on observed responses is performed by response surface method (Box-Behnken design). Special...

chapter

Colloid Characteristics and Emulsifying Properties of OSA Starches

Petar Dokić, Ljubica Dokić, Tamara Dapčević, Veljko Krstonošić

Progress in Colloid and Polymer Science > Colloids for Nano- and Biotechnology > 48-56

The objective of this paper was to characterize commercially available octenyl-succinate starches (OSA starches), Purity Gum 2000 and Hi-cap 100, by determining their viscous behaviour and characteristics and molecular mass, as well as to examine their emulsifying properties in corn oil-in-water emulsion system. Huggins equation and extrapolation procedure were employed to determine intrinsic...

article

Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch

Veljko Krstonošić, Ljubica Dokić, Ivana Nikolić, Maja Milanović

Food Hydrocolloids > 2015 > 45 > Complete > 9-17

The aim of this paper is to present results of the influence of different xanthan gum concentrations (from 0.01% to 0.2% w/w) on properties of the oil-in-water emulsions by applying different techniques. The octenyl succinic anhydride (OSA) starch was used as emulsifier at constant concentration 10%. Rheology, microphotography, SEM and creaming studies were used in order to obtain the emulsions' characteristics...

article

Insight into the Interaction Between Carbopol ^® 940 and Ionic/Nonionic Surfactant

Maja Milanović, Veljko Krstonošić, Ljubica Dokić, Miroslav Hadnađev, more

Journal of Surfactants and Detergents > 2015 > 18 > 3 > 505-516

Mixtures of a cross-linked polyacrylic acid (Carbopol ^® 940) and two types of surfactants, namely anionic sodium dodecylsulfate (SDS) and nonionic Tween ^® 80, were investigated by viscometry, conductometry, tensiometry, spectrophotometry, fluorimetry and scanning electron microscopy (SEM). The addition of nonionic surfactant decreased the reduced viscosity and the transmittance...

article

Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems

Miroslav Hadnađev, Tamara Dapčević Hadnađev, Ljubica Dokić, Biljana Pajin, more

LWT - Food Science and Technology > 2014 > 59 > 1 > 495-503

Confectionery fillings are products used in confectionery and baking industry containing approximately 30–40 g fat/100 g product. Due to the high fat content, they have considerable high caloric value. Therefore, there is a trend to decrease fat content in confectionery filling formulations. The objective of this study was to investigate the feasibility of using two types of maltodextrin gels as potential...

article

Possibility of the Production of Functional Low‐Fat Food Spread of Hull‐Less Pumpkin Seed Flour from Rheological and Textural Aspect

Ivana Nikolić, Ljubica Dokić, Veljko Krstonošić, Zita Šereš, more

Journal of Texture Studies > 45 > 4 > 324 - 333

A new kind of functional low‐fat spread with hull‐less pumpkin seed flour and fat replacer, in gel form, was defined in this work from a rheological and textural aspect. Observed spreads were systems with thixotropic flow behavior. All determined rheological parameters, except of yield stress, were affected by gel concentration and amount of gel. Increase in gel concentration caused increase in consistency...

article

Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch

Marija Milašinović Šeremešić, Ljubica Dokić, Ivana Nikolić, Milica Radosavljević, more

Journal of Texture Studies > 44 > 2 > 115 - 123

The influence of two types of resistant starch, type 3 (RS3) and type 4 (RS4), on the rheological and textural properties of short (cookie) dough was studied. RS3 or RS4 were added in dough as a replacement of flour in concentrations of 0, 5, 10 and 15%.In all dough samples, the use of RS resulted in the increase of elastic and viscous moduli and the lowering of loss tangent, which indicates that...

article

Effect of Small Change in Oil Phase Composition on Rheological and Textural Properties of w/o Emulsion

Milica Lukic, Ivana Jaksic, Veljko Krstonosic, Ljubica Dokic, more

Journal of Texture Studies > 44 > 1 > 34 - 44

In this work, we have modified oil phase composition in one component (mineral oil, isocetyl palmitate, special Olive butter and dimethicone 200/350) and the aim of our work was to establish the influence of that alteration on emulsion rheological and textural properties. Additionally, continuous and oscillatory rheological measurements along with texture analysis were assessed in order to predict...

article

Crystallization and rheological properties of soya milk chocolate produced in a ball mill

Biljana Pajin, Ljubica Dokić, Danica Zarić, Dragana Šoronja-Simović, more

Journal of Food Engineering > 2013 > 114 > 1 > 70-74

The aim of this paper is to define the optimal conditions for the pre-crystallization of chocolate produced in a ball mill, that contains 20% soya milk. Chocolate mass and soya milk are refined in a ball mill employing three refining times (30, 60 and 90min) and pre-crystallization temperatures (26, 28 and 30°C).Increasing the refining time leads to organized chocolate systems with soya milk. The...

article

Quality parameters of wheat grain and flour as influenced by treatments with natural zeolite and diatomaceous earth formulations, grain infestation status and endosperm vitreousness

Marija Bodroža-Solarov, Petar Kljajić, Goran Andrić, Bojana Filipčev, more

Journal of Stored Products Research > 2012 > 51 > Complete > 61-68

This study investigated the changes in quality parameters of wheat (mealy and vitreous) non-infested and infested with Sitophilus oryzae (L.) caused by treatments with inert dusts: natural zeolite, two diatomaceous earths from Serbia, and a commercial product enhanced DE Protect-It ^® .Inert dust treatments, regardless of infestation status, significantly reduced wheat test weight. This was...

article

Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch

Ljubica Dokić, Veljko Krstonošić, Ivana Nikolić

Food Hydrocolloids > 2012 > 29 > 1 > 185-192

Starch hydrophobically modified with octenyl succinic anhydride (OSA starch) has strong surface activity and capability to modify viscosity of continuous phase. The influences of OSA starch, used as emulsifier, on stability, disperse and rheological properties of oil-in-water emulsions were examined in this work. The oil content in emulsions varied from 5 to 60% and OSA starch concentrations were...

article

THE IMPACT OF MALTODEXTRIN‐BASED FAT MIMETICS ON RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF EDIBLE VEGETABLE FAT

MIROSLAV HADNAĐEV, LJUBICA DOKIĆ, TAMARA DAPČEVIĆ HADNAĐEV, BILJANA PAJIN, more

Journal of Texture Studies > 42 > 5 > 404 - 411

ABSTRACTThe functionality of two types of maltodextrins as fat mimetics was studied. Vegetable fat was replaced at levels of 16.7, 33.3 and 50% by different aqueous gels of maltodextrin: Pmdx (potato maltodextrin gel) and WMmdx (waxy maize maltodextrin gel). Vegetable fat without the addition of fat mimetics was used as a control sample. Steady shear viscosity, hysteresis and dynamic moduli were measured...

article

Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution

Veljko Krstonošić, Ljubica Dokić, Jadranka Milanović

Food Hydrocolloids > 2011 > 25 > 3 > 361-367

Octenyl succinate (OSA) modified starches are used, as emulsifiers and stabilizers, in many food, cosmetics and pharmaceutical products. The aim of this study was to determine critical micellar concentration (CMC) of two different octenyl succinate modified waxy corn starches at 25 °C, and to examine possibility of their interactions with xanthan gum in aqueous solution. The CMC was determined by...

article

Reduction of solid content in starch industry wastewater by microfiltration

Žana Šaranović, Zita Šereš, Jokić Aleksandar, Biljana Pajin, more

Starch ‐ Stärke > 63 > 2 > 64 - 74

Wastewater obtained in the production process of wheat starch and vital wheat gluten was treated by microfiltration through a ceramic tubular membrane with 200 nm pore sizes. The consumption of process water would thus be reduced, the starch would be recovered to a greater extent and the wastewater problem would consequently be solved. Reduction of the occurrence of polarization layer on the membrane...

article

Rheological properties of maltodextrin based fat - reduced confectionery spread systems

Miroslav Hadnađev, Tamara Dapčević Hadnađev, Aleksandra Torbica, Ljubica Dokić, more

Procedia Food Science > 2011 > 1 > Complete > 62-67

Vegetable fat for confectionery spreads was partially replaced with two different types of maltodextrin gels (potato and specialty waxy maize maltodextrin gel) used as fat replacers at 20% gel concentration. The fat replacement levels were 15%, 30% and 50%. Fullfat confectionery spread was used as a control sample. Steady shear (hysteresis loop, apparent viscosity and yield stress determination),...

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INFONA - science communication portal

Search results for: Ljubica Dokić

Comparative characterization of sugar beet fibers to sugar beet pectin and octenyl succinic anhydride modified maltodextrin in aqueous solutions using viscometry, conductometry, tensiometry and component analysis

The role of two types of continuous phases based on cellulose during textural, color, and sensory characterization of novel food spread with pumpkin seed flour

Rheology and bread‐making performance of gluten‐free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water

Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test

Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour

Application of biocides in the process of sucrose extraction from sugar beet: Effect on sucrose content, number of Leuconostoc colonies and wet pulp characteristics

Colloid Characteristics and Emulsifying Properties of OSA Starches

Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch

Insight into the Interaction Between Carbopol ^® 940 and Ionic/Nonionic Surfactant

Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems

Possibility of the Production of Functional Low‐Fat Food Spread of Hull‐Less Pumpkin Seed Flour from Rheological and Textural Aspect

Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch

Effect of Small Change in Oil Phase Composition on Rheological and Textural Properties of w/o Emulsion

Crystallization and rheological properties of soya milk chocolate produced in a ball mill

Quality parameters of wheat grain and flour as influenced by treatments with natural zeolite and diatomaceous earth formulations, grain infestation status and endosperm vitreousness

Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch

THE IMPACT OF MALTODEXTRIN‐BASED FAT MIMETICS ON RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF EDIBLE VEGETABLE FAT

Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution

Reduction of solid content in starch industry wastewater by microfiltration

Rheological properties of maltodextrin based fat - reduced confectionery spread systems

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