Košutić, M., Filipović, J., Milić, S., Filipović, V., Živančev, D., Jakšić, S.,& Đalović, I.. (2024). Novi fleks proizvod od crnog kukuruza. 
Novi Sad : Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije..
https://hdl.handle.net/21.15107/rcub_fiver_4661

Košutić M, Filipović J, Milić S, Filipović V, Živančev D, Jakšić S, Đalović I. Novi fleks proizvod od crnog kukuruza. 2024;.
https://hdl.handle.net/21.15107/rcub_fiver_4661 .

Košutić, Milenko, Filipović, Jelena, Milić, Stanko, Filipović, Vladimir, Živančev, Dragan, Jakšić, Snežana, Đalović, Ivica, "Novi fleks proizvod od crnog kukuruza" (2024),
https://hdl.handle.net/21.15107/rcub_fiver_4661 .

TY  - JOUR
AU  - Nićetin, Milica
AU  - Filipović, Jelena
AU  - Đalović, Ivica
AU  - Stanković, Dragica
AU  - Trivan, Goran
AU  - Košutić, Milenko
AU  - Živančev, Dragan
AU  - Filipović, Vladimir
PY  - 2024
UR  - http://fiver.ifvcns.rs/handle/123456789/4843
AB  - Combined drying, an energy-efficient method that includes osmotic pretreatment in molasses and shortened successive lyophilization, was used to obtain celery root powder and incorporate it in the formulation of cookies, with the aim of obtaining a new product. Wheat flour was substituted with combinedly dehydrated celery root powder at levels from 0 to 30%, and optimization of the amount of wheat flour substitution regarding technological, sensory and nutritive characteristics was performed. The optimal level of 20% substitution was determined using Z-score analysis, from the aspect of the best nutritive improvement and the mildest adverse impact on the technological and sensory quality. In the second research phase, comparison of the cookies with the 20% celery root powder substitution, dehydrated by different methods, indicated that combined dehydration showed upgraded results in terms of the overall quality of the final product, for 28.85 percentile points higher than cookies with lyophilized and for 65.24 percentile points higher than cookies with the addition of convectively dried celery root powder. The cookie containing celery powder previously osmodehydrated in molasses had higher contents of analyzed minerals (1.2–3.3 times), total phenols (10.8%) and antioxidant activities (14% for DPPH and 4% for ABTS) compared to the cookie with lyophilized powder.
PB  - Basel : MDPI
T2  - Foods
T1  - Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition
IS  - 17
VL  - 13
VL  - 2712
DO  - 10.3390/foods13172712
ER  - 

@article{
author = "Nićetin, Milica and Filipović, Jelena and Đalović, Ivica and Stanković, Dragica and Trivan, Goran and Košutić, Milenko and Živančev, Dragan and Filipović, Vladimir",
year = "2024",
abstract = "Combined drying, an energy-efficient method that includes osmotic pretreatment in molasses and shortened successive lyophilization, was used to obtain celery root powder and incorporate it in the formulation of cookies, with the aim of obtaining a new product. Wheat flour was substituted with combinedly dehydrated celery root powder at levels from 0 to 30%, and optimization of the amount of wheat flour substitution regarding technological, sensory and nutritive characteristics was performed. The optimal level of 20% substitution was determined using Z-score analysis, from the aspect of the best nutritive improvement and the mildest adverse impact on the technological and sensory quality. In the second research phase, comparison of the cookies with the 20% celery root powder substitution, dehydrated by different methods, indicated that combined dehydration showed upgraded results in terms of the overall quality of the final product, for 28.85 percentile points higher than cookies with lyophilized and for 65.24 percentile points higher than cookies with the addition of convectively dried celery root powder. The cookie containing celery powder previously osmodehydrated in molasses had higher contents of analyzed minerals (1.2–3.3 times), total phenols (10.8%) and antioxidant activities (14% for DPPH and 4% for ABTS) compared to the cookie with lyophilized powder.",
publisher = "Basel : MDPI",
journal = "Foods",
title = "Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition",
number = "17",
volume = "13, 2712",
doi = "10.3390/foods13172712"
}

Nićetin, M., Filipović, J., Đalović, I., Stanković, D., Trivan, G., Košutić, M., Živančev, D.,& Filipović, V.. (2024). Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition. in Foods
Basel : MDPI., 13(17).
https://doi.org/10.3390/foods13172712

Nićetin M, Filipović J, Đalović I, Stanković D, Trivan G, Košutić M, Živančev D, Filipović V. Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition. in Foods. 2024;13(17).
doi:10.3390/foods13172712 .

Nićetin, Milica, Filipović, Jelena, Đalović, Ivica, Stanković, Dragica, Trivan, Goran, Košutić, Milenko, Živančev, Dragan, Filipović, Vladimir, "Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition" in Foods, 13, no. 17 (2024),
https://doi.org/10.3390/foods13172712 . .

TY  - JOUR
AU  - Košutić, Milenko
AU  - Đalović, Ivica
AU  - Filipović, Jelena
AU  - Jakšić, Snežana
AU  - Filipović, Vladimir
AU  - Nićetin, Milica
AU  - Lončar, Biljana
PY  - 2023
UR  - http://fiver.ifvcns.rs/handle/123456789/4115
AB  - Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The utilization of extrusion technology is crucial in the manufacturing process of cereal-based flakes or snack products. When it comes to cereal-based flakes or snacks, different types of corn, such as white corn, yellow corn, red corn, and black corn, have garnered attention from scientists, consumers, and experts in the food industry. This paper investigates the simultaneous effects of different types of corn (white corn, yellow corn, red corn, and black corn) addition and different screw speeds (350, 500, 650 rpm) on the physical, technological, and functional properties of flake products. An increasing screw speed had a positive influence on the physical and technological characteristics of corn flakes, while different types of corn had a positive influence on the mineral composition and antioxidant properties. Black corn flour and a screw speed of 350 rpm positively influenced the physical and technological characteristics, mineral composition, and antioxidant properties of flake products, with a best total Z-score analysis of 0.59.
PB  - Basel : MDPI
T2  - Foods - Basel
T1  - The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.)
IS  - 23
SP  - 4257
VL  - 12
DO  - 10.3390/foods12234257
ER  - 

@article{
author = "Košutić, Milenko and Đalović, Ivica and Filipović, Jelena and Jakšić, Snežana and Filipović, Vladimir and Nićetin, Milica and Lončar, Biljana",
year = "2023",
abstract = "Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The utilization of extrusion technology is crucial in the manufacturing process of cereal-based flakes or snack products. When it comes to cereal-based flakes or snacks, different types of corn, such as white corn, yellow corn, red corn, and black corn, have garnered attention from scientists, consumers, and experts in the food industry. This paper investigates the simultaneous effects of different types of corn (white corn, yellow corn, red corn, and black corn) addition and different screw speeds (350, 500, 650 rpm) on the physical, technological, and functional properties of flake products. An increasing screw speed had a positive influence on the physical and technological characteristics of corn flakes, while different types of corn had a positive influence on the mineral composition and antioxidant properties. Black corn flour and a screw speed of 350 rpm positively influenced the physical and technological characteristics, mineral composition, and antioxidant properties of flake products, with a best total Z-score analysis of 0.59.",
publisher = "Basel : MDPI",
journal = "Foods - Basel",
title = "The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.)",
number = "23",
pages = "4257",
volume = "12",
doi = "10.3390/foods12234257"
}

Košutić, M., Đalović, I., Filipović, J., Jakšić, S., Filipović, V., Nićetin, M.,& Lončar, B.. (2023). The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.). in Foods - Basel
Basel : MDPI., 12(23), 4257.
https://doi.org/10.3390/foods12234257

Košutić M, Đalović I, Filipović J, Jakšić S, Filipović V, Nićetin M, Lončar B. The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.). in Foods - Basel. 2023;12(23):4257.
doi:10.3390/foods12234257 .

Košutić, Milenko, Đalović, Ivica, Filipović, Jelena, Jakšić, Snežana, Filipović, Vladimir, Nićetin, Milica, Lončar, Biljana, "The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.)" in Foods - Basel, 12, no. 23 (2023):4257,
https://doi.org/10.3390/foods12234257 . .