TY  - CONF
AU  - Tomić, Jelena
AU  - Hadnađev, Miroslav
AU  - Mandić, Anamarija
AU  - Mišan, Aleksandra
AU  - Pojić, Milica
AU  - Dapčević-Hadnađev, Tamara
AU  - Mikić, Sanja
PY  - 2024
UR  - http://fiver.ifvcns.rs/handle/123456789/4311
AB  - Wheat breeding efforts, which have been focused narrowly on crop yield increases, have
caused a reduction in genetic diversity. Namely, old wheat landraces have been unfairly
neglected and reduced to small quantities in gene banks and, at lesser extent, in farm private
collections for a long time. However, the local landraces and the traditional old varieties of
wheat have gained new attention, presumably owing to the increased public awareness of the
need to preserve genetic diversity and the increased consumers’ demand for genuine and
traditional foods. The aim of this study was to evaluate the rheological properties of
wholegrain flour from three different wheat species (7riticum aestivum subsp. aestivum, black
grain bread wheat variety; Triticum turgidum subsp. durum, durum wheat; and Triticum
aestivum subsp. spelta, spelt wheat) and to test their suitability to produce spontaneously
fermented sourdough as an adequate leavening agent in wheat bread production. Spontaneous
fermentation of flours was carried out for 5 days with back-slopping every 24 h (dough yield
of 200) at 25°C. After achieving mature sourdough, the bread was prepared by replacing
refined wheat flour at a 20% level with sourdough samples. Bread with the addition of
sourdough made of modern wheat varicties and bakery yeast-fermented bread were used as
controls. The technological properties of the wholegrain flours estimated by means of
Mixolab indicated rather good protein quality and the ability to form doughs with good
stability in all tested samples. The black grain wheat variety showed significantly longer
dough development times and higher mixing and dough stability, while the GlutoPeak
parameters obtained for this variety were comparable to those of modern wheat. The addition
of sourdough from old wheat landraces resulted in breads of similar specific volume and
texture. Regarding the sensory evaluation, the most prominent differences were obtained for
the textural, odour, and flavour properties. Breads with the addition of old wheat sourdough
stood out from the control samples in terms of yeast and vinegar odour and flavour notes. The
results reported herein showed that the technological performance of old wheat flour,
especially when combined with sourdough processes, could be successfully exploited for the
production of breads comparable to those of modern wheat varieties.
PB  - Chiang Mai : Chiang Mai University, Faculty of Agro-Industry
C3  - Book of Abstract, 7th International Conference on Food and Applied Bioscience (FAB 2024) "Food and Biotechnology for a Sustainable and Bio-Circular-Green Economy", 8-9 February 2024, Chiang Mai, Thailand
T1  - Breadmaking potential of sourdoughs made with wholegrain flour derived from old wheat landraces and varieties
SP  - 78
UR  - https://hdl.handle.net/21.15107/rcub_fiver_4311
ER  - 

@conference{
author = "Tomić, Jelena and Hadnađev, Miroslav and Mandić, Anamarija and Mišan, Aleksandra and Pojić, Milica and Dapčević-Hadnađev, Tamara and Mikić, Sanja",
year = "2024",
abstract = "Wheat breeding efforts, which have been focused narrowly on crop yield increases, have
caused a reduction in genetic diversity. Namely, old wheat landraces have been unfairly
neglected and reduced to small quantities in gene banks and, at lesser extent, in farm private
collections for a long time. However, the local landraces and the traditional old varieties of
wheat have gained new attention, presumably owing to the increased public awareness of the
need to preserve genetic diversity and the increased consumers’ demand for genuine and
traditional foods. The aim of this study was to evaluate the rheological properties of
wholegrain flour from three different wheat species (7riticum aestivum subsp. aestivum, black
grain bread wheat variety; Triticum turgidum subsp. durum, durum wheat; and Triticum
aestivum subsp. spelta, spelt wheat) and to test their suitability to produce spontaneously
fermented sourdough as an adequate leavening agent in wheat bread production. Spontaneous
fermentation of flours was carried out for 5 days with back-slopping every 24 h (dough yield
of 200) at 25°C. After achieving mature sourdough, the bread was prepared by replacing
refined wheat flour at a 20% level with sourdough samples. Bread with the addition of
sourdough made of modern wheat varicties and bakery yeast-fermented bread were used as
controls. The technological properties of the wholegrain flours estimated by means of
Mixolab indicated rather good protein quality and the ability to form doughs with good
stability in all tested samples. The black grain wheat variety showed significantly longer
dough development times and higher mixing and dough stability, while the GlutoPeak
parameters obtained for this variety were comparable to those of modern wheat. The addition
of sourdough from old wheat landraces resulted in breads of similar specific volume and
texture. Regarding the sensory evaluation, the most prominent differences were obtained for
the textural, odour, and flavour properties. Breads with the addition of old wheat sourdough
stood out from the control samples in terms of yeast and vinegar odour and flavour notes. The
results reported herein showed that the technological performance of old wheat flour,
especially when combined with sourdough processes, could be successfully exploited for the
production of breads comparable to those of modern wheat varieties.",
publisher = "Chiang Mai : Chiang Mai University, Faculty of Agro-Industry",
journal = "Book of Abstract, 7th International Conference on Food and Applied Bioscience (FAB 2024) "Food and Biotechnology for a Sustainable and Bio-Circular-Green Economy", 8-9 February 2024, Chiang Mai, Thailand",
title = "Breadmaking potential of sourdoughs made with wholegrain flour derived from old wheat landraces and varieties",
pages = "78",
url = "https://hdl.handle.net/21.15107/rcub_fiver_4311"
}

Tomić, J., Hadnađev, M., Mandić, A., Mišan, A., Pojić, M., Dapčević-Hadnađev, T.,& Mikić, S.. (2024). Breadmaking potential of sourdoughs made with wholegrain flour derived from old wheat landraces and varieties. in Book of Abstract, 7th International Conference on Food and Applied Bioscience (FAB 2024) "Food and Biotechnology for a Sustainable and Bio-Circular-Green Economy", 8-9 February 2024, Chiang Mai, Thailand
Chiang Mai : Chiang Mai University, Faculty of Agro-Industry., 78.
https://hdl.handle.net/21.15107/rcub_fiver_4311

Tomić J, Hadnađev M, Mandić A, Mišan A, Pojić M, Dapčević-Hadnađev T, Mikić S. Breadmaking potential of sourdoughs made with wholegrain flour derived from old wheat landraces and varieties. in Book of Abstract, 7th International Conference on Food and Applied Bioscience (FAB 2024) "Food and Biotechnology for a Sustainable and Bio-Circular-Green Economy", 8-9 February 2024, Chiang Mai, Thailand. 2024;:78.
https://hdl.handle.net/21.15107/rcub_fiver_4311 .

Tomić, Jelena, Hadnađev, Miroslav, Mandić, Anamarija, Mišan, Aleksandra, Pojić, Milica, Dapčević-Hadnađev, Tamara, Mikić, Sanja, "Breadmaking potential of sourdoughs made with wholegrain flour derived from old wheat landraces and varieties" in Book of Abstract, 7th International Conference on Food and Applied Bioscience (FAB 2024) "Food and Biotechnology for a Sustainable and Bio-Circular-Green Economy", 8-9 February 2024, Chiang Mai, Thailand (2024):78,
https://hdl.handle.net/21.15107/rcub_fiver_4311 .

TY  - CONF
AU  - Mandić, Anamarija
AU  - Radić, Bojana
AU  - Maravić, Nikola
AU  - Pojić, Milica
AU  - Tomić, Jelena
AU  - Dapčević-Hadnađev, Tamara
AU  - Mikić, Sanja
PY  - 2024
UR  - http://fiver.ifvcns.rs/handle/123456789/4310
AB  - Content of total phenolics and antioxidative potential were determined in 33 local landraces
and old locally adapted varieties grown in Serbia in 2021/2022, among them 3 varieties are
modern. Wholemeal flour was analyzed. Total phenolics were determined according to
spectrophotometric assay. Antioxidative potential was measured as DPPH radical scavenging
activity and the results expressed as ICso values. The lower the ICso value, the more potent is
the extract at scavenging DPPH and this implies a higher antioxidant activity. Total phenolics
in 18 old locally adapted varieties and 12 local landraces were in the range of 351-963 pg
GAE/g of flour, while average value of total phenolics in 3 modern varieties was
390 + 7.3 pg GAE/g of flour and was lower than in majority of all local landraces and
varieties. Only one third of 30 old local varieties and landraces showed lower ICso values
(150-230 mg/mL) than modern varieties (232-280 mg/mL). Average ICso value for 30 tested
wheat samples was 286 = 104 mg/mL. Correlation of -0.616 was obtained for total phenolic
content and scavenging activity expressed as ICso. Yield and thousand kernel weights for old
local varieties and landraces were 5.5-8.1 t/ha and 270-480 g, respectively. Measurements
significant in assessing the yield and quality of a wheat such as thousand kernel weight in
correlation with the antioxidative potential can be an important consideration in selecting and
improving crop varieties, according to the literature data, however this parameter was not
measured in this study.
PB  - Chiang Mai : Chiang Mai University, Faculty of Agro-Industry
C3  - Book of Abstract, 7th International Conference on Food and Applied Bioscience (FAB 2024) "Food and Biotechnology for a Sustainable and Bio-Circular-Green Economy", 8-9 February 2024, Chiang Mai, Thailand
T1  - Total phenolic content and antioxidative potential of Serbian old wheat local landraces and locally adapted varieties
SP  - 79
UR  - https://hdl.handle.net/21.15107/rcub_fiver_4310
ER  - 

@conference{
author = "Mandić, Anamarija and Radić, Bojana and Maravić, Nikola and Pojić, Milica and Tomić, Jelena and Dapčević-Hadnađev, Tamara and Mikić, Sanja",
year = "2024",
abstract = "Content of total phenolics and antioxidative potential were determined in 33 local landraces
and old locally adapted varieties grown in Serbia in 2021/2022, among them 3 varieties are
modern. Wholemeal flour was analyzed. Total phenolics were determined according to
spectrophotometric assay. Antioxidative potential was measured as DPPH radical scavenging
activity and the results expressed as ICso values. The lower the ICso value, the more potent is
the extract at scavenging DPPH and this implies a higher antioxidant activity. Total phenolics
in 18 old locally adapted varieties and 12 local landraces were in the range of 351-963 pg
GAE/g of flour, while average value of total phenolics in 3 modern varieties was
390 + 7.3 pg GAE/g of flour and was lower than in majority of all local landraces and
varieties. Only one third of 30 old local varieties and landraces showed lower ICso values
(150-230 mg/mL) than modern varieties (232-280 mg/mL). Average ICso value for 30 tested
wheat samples was 286 = 104 mg/mL. Correlation of -0.616 was obtained for total phenolic
content and scavenging activity expressed as ICso. Yield and thousand kernel weights for old
local varieties and landraces were 5.5-8.1 t/ha and 270-480 g, respectively. Measurements
significant in assessing the yield and quality of a wheat such as thousand kernel weight in
correlation with the antioxidative potential can be an important consideration in selecting and
improving crop varieties, according to the literature data, however this parameter was not
measured in this study.",
publisher = "Chiang Mai : Chiang Mai University, Faculty of Agro-Industry",
journal = "Book of Abstract, 7th International Conference on Food and Applied Bioscience (FAB 2024) "Food and Biotechnology for a Sustainable and Bio-Circular-Green Economy", 8-9 February 2024, Chiang Mai, Thailand",
title = "Total phenolic content and antioxidative potential of Serbian old wheat local landraces and locally adapted varieties",
pages = "79",
url = "https://hdl.handle.net/21.15107/rcub_fiver_4310"
}

Mandić, A., Radić, B., Maravić, N., Pojić, M., Tomić, J., Dapčević-Hadnađev, T.,& Mikić, S.. (2024). Total phenolic content and antioxidative potential of Serbian old wheat local landraces and locally adapted varieties. in Book of Abstract, 7th International Conference on Food and Applied Bioscience (FAB 2024) "Food and Biotechnology for a Sustainable and Bio-Circular-Green Economy", 8-9 February 2024, Chiang Mai, Thailand
Chiang Mai : Chiang Mai University, Faculty of Agro-Industry., 79.
https://hdl.handle.net/21.15107/rcub_fiver_4310

Mandić A, Radić B, Maravić N, Pojić M, Tomić J, Dapčević-Hadnađev T, Mikić S. Total phenolic content and antioxidative potential of Serbian old wheat local landraces and locally adapted varieties. in Book of Abstract, 7th International Conference on Food and Applied Bioscience (FAB 2024) "Food and Biotechnology for a Sustainable and Bio-Circular-Green Economy", 8-9 February 2024, Chiang Mai, Thailand. 2024;:79.
https://hdl.handle.net/21.15107/rcub_fiver_4310 .

Mandić, Anamarija, Radić, Bojana, Maravić, Nikola, Pojić, Milica, Tomić, Jelena, Dapčević-Hadnađev, Tamara, Mikić, Sanja, "Total phenolic content and antioxidative potential of Serbian old wheat local landraces and locally adapted varieties" in Book of Abstract, 7th International Conference on Food and Applied Bioscience (FAB 2024) "Food and Biotechnology for a Sustainable and Bio-Circular-Green Economy", 8-9 February 2024, Chiang Mai, Thailand (2024):79,
https://hdl.handle.net/21.15107/rcub_fiver_4310 .

TY  - JOUR
AU  - Đerić, Nataša R.
AU  - Todorić, Olja M.
AU  - Rošul, Milana Đ.
AU  - Kocić-Tanackov, Sunčica
AU  - Sikora, Vladimir
AU  - Kiprovski, Biljana
AU  - Mandić, Anamarija I.
PY  - 2020
UR  - http://fiver.ifvcns.rs/handle/123456789/2024
AB  - This study aimed to test different chemical agents to obtain microbiologically safe industrial hemp seeds that could be used for further food processing (with the reduced total number of microorganisms, total number of moulds and yeasts, and total number of Enterobacteriaceae). In order to obtain seeds applicable for food consumption, optimal storage temperature conditions (room temperature, refrigerator, freezer), method of seed packaging (vacuum/without vacuum), and the application of various chemical treatments (ethanol, sodium hydrogen carbonate, sodium hypochlorite) were tested on the certified industrial hemp seeds, produced in two consecutive years. Optimal storage conditions differed for different microorganisms, and the most optimal storage was at room temperature, for seeds produced in 2018, in the treatment to reduce the total number of Enterobacteriaceae and the total number of microorganisms. When storing seeds from 2018 in order to reduce the number of yeasts and moulds, a slightly lower number was spotted when seeds were stored in a vacuum-sealed bag, at the refrigerator/freezer temperature. For hemp seeds produced in 2019, the most optimal storage conditions were at the refrigerator (for reduction of the total number of Enterobacteriaceae) and freezer temperature (for reduction of the total number of microorganisms). For the reduction of the total number of moulds and yeasts, optimal conditions were at room temperature. Ethanol (75%, v/v) was the most effective disinfectant among the tested chemicals regardless of the initial number of microorganisms, with log reduction of 3.2 (for the total number of Enterobacteriaceae), 2.9 log (for the total number of microorganisms), and total reduction of the total number of yeasts and moulds after 10 minutes, for the seeds harvested in 2019, which were far more contaminated than the seeds harvested in 2018. Considering the price of the disinfection method with ethanol, sodium hypochlorite may be a better solution for the reduction of the number of microbiota on the seeds.
AB  - Cilj ovog istraživanja bio je ispitivanje različitih hemijskih sredstava za dobijanje mikrobiološki bezbednog semena industrijske konoplje, koje bi se moglo koristiti za dalju preradu u hranu (sa smanjenim ukupnim brojem mikroorganizama, ukupnim brojem kvasaca i plesni, i ukupnim brojem enterobakterija). Da bi se dobilo seme primenljivo za ishranu, optimalni temperaturni uslovi skladištenja (sobna temperatura, frižider, zamrzivač), način pakovanja semena (vakuum/bez vakuuma) i primena različitih hemijskih tretmana (etanol, natrijum hidrogen karbonat, natrijum hipohlorit) su testirani na sertifikovanom semenu industrijske konoplje, proizvedenom u dve uzastopne godine. Optimalni uslovi skladištenja su se razlikovali za različite mikroorganizme, a najoptimalnije skladištenje je bilo na sobnoj temperaturi, za seme iz 2018. godine, a u cilju smanjenja broja enterobakterija i ukupnog broja mikroorganizama. Pri skladištenju semena iz 2018. godine u cilju smanjenja broja plesni i kvasaca primećen je nešto manji broj datih mikroorganizama kada je seme čuvano u vakuumski zatvorenoj vrećici, na temperaturi frižidera/zamrzivača. Za seme konoplje iz 2019. godine najoptimalniji uslovi skladištenja su bili na temperaturi frižidera (za redukciju broja enterobakterija) i u zamrzivaču (za redukciju ukupnog broja mikroorganizama). Za smanjenje ukupnog broja plesni i kvasaca, optimalni uslovi su bili na sobnoj temperaturi. Etanol (75%, v/v) je bio najefikasnije sredstvo za dezinfekciju među ispitivanim hemijskim sredstvima, bez obzira na početni broj mikroorganizama, sa log smanjenjem od 3,2 (za ukupan broj enterobakterija), 2,9 log (za ukupan broj mikroorganizama) i ukupnim smanjenjem broja kvasaca i plesni nakon 10 minuta delovanja, za seme proizvedeno 2019. godine, koje je bilo mnogo više kontaminirano u odnosu na seme iz 2018. godine. Uzimajući u obzir cenu metoda dezinfekcije etanolom, natrijum hipohlorit može biti bolje rešenje za smanjenje broja mikrobiota na semenu.
PB  - Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
T2  - Food & Feed Research
T1  - Influence of different chemical agents and storage conditions on the microbiological content of industrial hemp (Cannabis sativa L.) seeds
T1  - Uticaj različitih hemijskih sredstava i uslova skladištenja na mikrobiološki profil semena industrijske konoplje (Cannabis sativa L.)
EP  - 168
IS  - 2
SP  - 159
VL  - 47
DO  - 10.5937/ffr47-29058
ER  - 

@article{
author = "Đerić, Nataša R. and Todorić, Olja M. and Rošul, Milana Đ. and Kocić-Tanackov, Sunčica and Sikora, Vladimir and Kiprovski, Biljana and Mandić, Anamarija I.",
year = "2020",
abstract = "This study aimed to test different chemical agents to obtain microbiologically safe industrial hemp seeds that could be used for further food processing (with the reduced total number of microorganisms, total number of moulds and yeasts, and total number of Enterobacteriaceae). In order to obtain seeds applicable for food consumption, optimal storage temperature conditions (room temperature, refrigerator, freezer), method of seed packaging (vacuum/without vacuum), and the application of various chemical treatments (ethanol, sodium hydrogen carbonate, sodium hypochlorite) were tested on the certified industrial hemp seeds, produced in two consecutive years. Optimal storage conditions differed for different microorganisms, and the most optimal storage was at room temperature, for seeds produced in 2018, in the treatment to reduce the total number of Enterobacteriaceae and the total number of microorganisms. When storing seeds from 2018 in order to reduce the number of yeasts and moulds, a slightly lower number was spotted when seeds were stored in a vacuum-sealed bag, at the refrigerator/freezer temperature. For hemp seeds produced in 2019, the most optimal storage conditions were at the refrigerator (for reduction of the total number of Enterobacteriaceae) and freezer temperature (for reduction of the total number of microorganisms). For the reduction of the total number of moulds and yeasts, optimal conditions were at room temperature. Ethanol (75%, v/v) was the most effective disinfectant among the tested chemicals regardless of the initial number of microorganisms, with log reduction of 3.2 (for the total number of Enterobacteriaceae), 2.9 log (for the total number of microorganisms), and total reduction of the total number of yeasts and moulds after 10 minutes, for the seeds harvested in 2019, which were far more contaminated than the seeds harvested in 2018. Considering the price of the disinfection method with ethanol, sodium hypochlorite may be a better solution for the reduction of the number of microbiota on the seeds., Cilj ovog istraživanja bio je ispitivanje različitih hemijskih sredstava za dobijanje mikrobiološki bezbednog semena industrijske konoplje, koje bi se moglo koristiti za dalju preradu u hranu (sa smanjenim ukupnim brojem mikroorganizama, ukupnim brojem kvasaca i plesni, i ukupnim brojem enterobakterija). Da bi se dobilo seme primenljivo za ishranu, optimalni temperaturni uslovi skladištenja (sobna temperatura, frižider, zamrzivač), način pakovanja semena (vakuum/bez vakuuma) i primena različitih hemijskih tretmana (etanol, natrijum hidrogen karbonat, natrijum hipohlorit) su testirani na sertifikovanom semenu industrijske konoplje, proizvedenom u dve uzastopne godine. Optimalni uslovi skladištenja su se razlikovali za različite mikroorganizme, a najoptimalnije skladištenje je bilo na sobnoj temperaturi, za seme iz 2018. godine, a u cilju smanjenja broja enterobakterija i ukupnog broja mikroorganizama. Pri skladištenju semena iz 2018. godine u cilju smanjenja broja plesni i kvasaca primećen je nešto manji broj datih mikroorganizama kada je seme čuvano u vakuumski zatvorenoj vrećici, na temperaturi frižidera/zamrzivača. Za seme konoplje iz 2019. godine najoptimalniji uslovi skladištenja su bili na temperaturi frižidera (za redukciju broja enterobakterija) i u zamrzivaču (za redukciju ukupnog broja mikroorganizama). Za smanjenje ukupnog broja plesni i kvasaca, optimalni uslovi su bili na sobnoj temperaturi. Etanol (75%, v/v) je bio najefikasnije sredstvo za dezinfekciju među ispitivanim hemijskim sredstvima, bez obzira na početni broj mikroorganizama, sa log smanjenjem od 3,2 (za ukupan broj enterobakterija), 2,9 log (za ukupan broj mikroorganizama) i ukupnim smanjenjem broja kvasaca i plesni nakon 10 minuta delovanja, za seme proizvedeno 2019. godine, koje je bilo mnogo više kontaminirano u odnosu na seme iz 2018. godine. Uzimajući u obzir cenu metoda dezinfekcije etanolom, natrijum hipohlorit može biti bolje rešenje za smanjenje broja mikrobiota na semenu.",
publisher = "Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad",
journal = "Food & Feed Research",
title = "Influence of different chemical agents and storage conditions on the microbiological content of industrial hemp (Cannabis sativa L.) seeds, Uticaj različitih hemijskih sredstava i uslova skladištenja na mikrobiološki profil semena industrijske konoplje (Cannabis sativa L.)",
pages = "168-159",
number = "2",
volume = "47",
doi = "10.5937/ffr47-29058"
}

Đerić, N. R., Todorić, O. M., Rošul, M. Đ., Kocić-Tanackov, S., Sikora, V., Kiprovski, B.,& Mandić, A. I.. (2020). Influence of different chemical agents and storage conditions on the microbiological content of industrial hemp (Cannabis sativa L.) seeds. in Food & Feed Research
Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad., 47(2), 159-168.
https://doi.org/10.5937/ffr47-29058

Đerić NR, Todorić OM, Rošul MĐ, Kocić-Tanackov S, Sikora V, Kiprovski B, Mandić AI. Influence of different chemical agents and storage conditions on the microbiological content of industrial hemp (Cannabis sativa L.) seeds. in Food & Feed Research. 2020;47(2):159-168.
doi:10.5937/ffr47-29058 .

Đerić, Nataša R., Todorić, Olja M., Rošul, Milana Đ., Kocić-Tanackov, Sunčica, Sikora, Vladimir, Kiprovski, Biljana, Mandić, Anamarija I., "Influence of different chemical agents and storage conditions on the microbiological content of industrial hemp (Cannabis sativa L.) seeds" in Food & Feed Research, 47, no. 2 (2020):159-168,
https://doi.org/10.5937/ffr47-29058 . .