Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade

Link to this page

info:eu-repo/grantAgreement/EC/FP7/316004/EU//

Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (en)
Authors

Publications

Rheology and texture analysis as a tool for process control

Vučić, Tanja; Miočinović, Jelena; Puđa, Predrag; Keškić, Tanja; Đokić, Milomir; Spasojević, Rade

(Univerzitet u Beogradu, Poljoprivredni fakultet, 2016)

TY  - CONF
AU  - Vučić, Tanja
AU  - Miočinović, Jelena
AU  - Puđa, Predrag
AU  - Keškić, Tanja
AU  - Đokić, Milomir
AU  - Spasojević, Rade
PY  - 2016
UR  - http://r.istocar.bg.ac.rs/handle/123456789/954
AB  - Rheology is a study of the material flow and deformation under applied force. Rheology of yoghurt 
describes physical properties that are related to texture as a significant part of sensory product 
quality. It describes the behavior of food and helps to better understand different processes. 
At the same time, texture analysis is objective instrumental technique useful in maintaining of 
constant quality. 
The aim of this study was to analyze the rheological and textural properties of yoghurt samples 
produced on different process lines in the dairy plant “Spasojevic”, Bajina Basta, Serbia. 
Rheological properties of the yoghurt samples were monitored using low amplitude strain 
oscillation (Rheometer, Kinexus Pro, Malvern, UK) by measuring: (i) viscosity as a function of 
shear rate (ii) tixotropic behavior of yoghurts. 
Texture of yoghurt samples was measured by back extrusion test on the Texture Analyzer 
(Micro Stable System, UK) using a 35 mm diameter disc. Analysis included the measurement of 
firmness, consistency, cohesiveness and index of viscosity. 
Composition including dry matter, proteins and fat content as well as pH of samples was 
determined. The syneresis of yoghurt was determined by measuring of whey volume expelled 
from samples after centrifugation. 
Results showed that rheological and textural properties of yoghurt are highly dependent on its 
composition. The significant difference in yoghurt properties produced on different production 
lines was found. However, it appears that the differences are induced by processing factors 
and present on a daily basis. Based on current results, it could be concluded that this study has 
provided valuable information on how to optimize the processing parameters in order to achieve 
a constant and high product quality.
PB  - Univerzitet u Beogradu, Poljoprivredni fakultet
C3  - Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“
T1  - Rheology and texture analysis as a tool for process control
SP  - 73
EP  - 73
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_954
ER  - 
@conference{
author = "Vučić, Tanja and Miočinović, Jelena and Puđa, Predrag and Keškić, Tanja and Đokić, Milomir and Spasojević, Rade",
year = "2016",
abstract = "Rheology is a study of the material flow and deformation under applied force. Rheology of yoghurt 
describes physical properties that are related to texture as a significant part of sensory product 
quality. It describes the behavior of food and helps to better understand different processes. 
At the same time, texture analysis is objective instrumental technique useful in maintaining of 
constant quality. 
The aim of this study was to analyze the rheological and textural properties of yoghurt samples 
produced on different process lines in the dairy plant “Spasojevic”, Bajina Basta, Serbia. 
Rheological properties of the yoghurt samples were monitored using low amplitude strain 
oscillation (Rheometer, Kinexus Pro, Malvern, UK) by measuring: (i) viscosity as a function of 
shear rate (ii) tixotropic behavior of yoghurts. 
Texture of yoghurt samples was measured by back extrusion test on the Texture Analyzer 
(Micro Stable System, UK) using a 35 mm diameter disc. Analysis included the measurement of 
firmness, consistency, cohesiveness and index of viscosity. 
Composition including dry matter, proteins and fat content as well as pH of samples was 
determined. The syneresis of yoghurt was determined by measuring of whey volume expelled 
from samples after centrifugation. 
Results showed that rheological and textural properties of yoghurt are highly dependent on its 
composition. The significant difference in yoghurt properties produced on different production 
lines was found. However, it appears that the differences are induced by processing factors 
and present on a daily basis. Based on current results, it could be concluded that this study has 
provided valuable information on how to optimize the processing parameters in order to achieve 
a constant and high product quality.",
publisher = "Univerzitet u Beogradu, Poljoprivredni fakultet",
journal = "Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“",
title = "Rheology and texture analysis as a tool for process control",
pages = "73-73",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_954"
}
Vučić, T., Miočinović, J., Puđa, P., Keškić, T., Đokić, M.,& Spasojević, R.. (2016). Rheology and texture analysis as a tool for process control. in Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“
Univerzitet u Beogradu, Poljoprivredni fakultet., 73-73.
https://hdl.handle.net/21.15107/rcub_ristocar_954
Vučić T, Miočinović J, Puđa P, Keškić T, Đokić M, Spasojević R. Rheology and texture analysis as a tool for process control. in Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“. 2016;:73-73.
https://hdl.handle.net/21.15107/rcub_ristocar_954 .
Vučić, Tanja, Miočinović, Jelena, Puđa, Predrag, Keškić, Tanja, Đokić, Milomir, Spasojević, Rade, "Rheology and texture analysis as a tool for process control" in Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“ (2016):73-73,
https://hdl.handle.net/21.15107/rcub_ristocar_954 .

Presence of deoxynivalenol in winter wheat treated with fungicides

Krnjaja, Vesna; Lević, Jelena; Stanković, Slavica Ž.; Petrović, Tanja S.; Mandić, Violeta; Tomić, Zorica; Obradović, A.

(Institute for Animal Husbandry, Belgrade, 2014)

TY  - JOUR
AU  - Krnjaja, Vesna
AU  - Lević, Jelena
AU  - Stanković, Slavica Ž.
AU  - Petrović, Tanja S.
AU  - Mandić, Violeta
AU  - Tomić, Zorica
AU  - Obradović, A.
PY  - 2014
UR  - http://r.istocar.bg.ac.rs/handle/123456789/403
AB  - Natural occurrence of Fusarium spp. and concentrations of mycotoxin deoxynivalenol (DON) in the grain of the winter wheat moderately susceptible to Fusarium head blight (FHB) has been studied. Grain samples were collected from wheat crops intended mainly for human consumption. All wheat crops were treated with fungicides before (a.i. flutriafol - formulated as Fluoco, applied in dose of 0.5 l ha-1) and during the flowering phase of growing (a.i. thiophanate-methyl + epoxiconazole formulated as Eskorta plus and a.i. thiophanate-methyl formulated as Funomil, applied in doses of 0.75 and 0.5 l ha-1, respectivily). Among of Fusarium species only F. graminearum, as a well known producer of DON, was identified. This fungus was identified in 15 of 19 samples (78.9%) with incidence in positive samples of 2 to 28% (average, 14.0%). Presence of DON was established in 13 of a total 19 investigated wheat grain samples (68.4%). In positive samples DON was detected in concentrations from 69 to 918 μg kg-1 (average, 478 μg kg-1). DON showed a significant and positive correlation at P≥0.05 with grain moisture content (r = 0.52*). Between the frequency of F. graminearum and concentration of DON and between the frequency of F. graminearum and grain moisture content, positive correlation was determined, but without statistical significance (r = 0.44 and r = 0.29, respectively).
AB  - U radu je proučavana prirodna pojava Fusarium spp. i koncentracija mikotoksina deoksinivalenola (DON) u zrnu ozime pšenice srednje osetljive prema fuzariozi klasa (FHB). Uzorci zrna su prikupljeni sa proizvodnih useva pšenice namenjene uglavnom za ljudsku upotrebu. Svi usevi pšenice bili su tretirani sa fungicidima pre (a.m. flutriafol - formulisana kao preparat Fluoco, primenjen u dozi 0,5 l ha-1) i tokom cvetanja biljaka (a.m. tiofanat-metil + epoksikonazol formulisana kao preparat Eskorta plus i a.m. tiofanat-metil formulisana kao Funomil, primenjeni u dozi 0.75 i 0.5 l ha-1, respektivno). Među Fusarium vrstama jedino je identifikovana F. graminearum, koja je poznati producent DON. Ova gljiva je bila identifikovana u 15 od 19 uzoraka (78.9%) sa incidencom od 2 do 28% (prosek 14.0%) u pozitivnim uzorcima. Prisustvo DON je utvrđeno u 13 od ukupno 19 proučavanih uzoraka pšenice (68.4%). U pozitivnim uzorcima DON je detektovan u koncentracijama od 69 do 918 μg kg-1 (prosek 478 μg kg-1). DON je pokazao značajnu i pozitivnu korelaciju pri P≥0.05 sa sadržajem vlage zrna (r = 0.52*). Između učestalosti F. graminearum i koncentracije DON i učestalosti F. graminearum i sadržaja vlage zrna utvrđena je, takođe, pozitivna korelacija ali statistički nije značajna (r = 0.44 i r = 0.29, respektivno).
PB  - Institute for Animal Husbandry, Belgrade
T2  - Biotechnology in Animal Husbandry
T1  - Presence of deoxynivalenol in winter wheat treated with fungicides
T1  - Prisustvo deoksinivalenola u ozimoj pšenici tretiranoj s fungicidima
VL  - 30
IS  - 1
SP  - 167
EP  - 173
DO  - 10.2298/BAH1401167K
ER  - 
@article{
author = "Krnjaja, Vesna and Lević, Jelena and Stanković, Slavica Ž. and Petrović, Tanja S. and Mandić, Violeta and Tomić, Zorica and Obradović, A.",
year = "2014",
abstract = "Natural occurrence of Fusarium spp. and concentrations of mycotoxin deoxynivalenol (DON) in the grain of the winter wheat moderately susceptible to Fusarium head blight (FHB) has been studied. Grain samples were collected from wheat crops intended mainly for human consumption. All wheat crops were treated with fungicides before (a.i. flutriafol - formulated as Fluoco, applied in dose of 0.5 l ha-1) and during the flowering phase of growing (a.i. thiophanate-methyl + epoxiconazole formulated as Eskorta plus and a.i. thiophanate-methyl formulated as Funomil, applied in doses of 0.75 and 0.5 l ha-1, respectivily). Among of Fusarium species only F. graminearum, as a well known producer of DON, was identified. This fungus was identified in 15 of 19 samples (78.9%) with incidence in positive samples of 2 to 28% (average, 14.0%). Presence of DON was established in 13 of a total 19 investigated wheat grain samples (68.4%). In positive samples DON was detected in concentrations from 69 to 918 μg kg-1 (average, 478 μg kg-1). DON showed a significant and positive correlation at P≥0.05 with grain moisture content (r = 0.52*). Between the frequency of F. graminearum and concentration of DON and between the frequency of F. graminearum and grain moisture content, positive correlation was determined, but without statistical significance (r = 0.44 and r = 0.29, respectively)., U radu je proučavana prirodna pojava Fusarium spp. i koncentracija mikotoksina deoksinivalenola (DON) u zrnu ozime pšenice srednje osetljive prema fuzariozi klasa (FHB). Uzorci zrna su prikupljeni sa proizvodnih useva pšenice namenjene uglavnom za ljudsku upotrebu. Svi usevi pšenice bili su tretirani sa fungicidima pre (a.m. flutriafol - formulisana kao preparat Fluoco, primenjen u dozi 0,5 l ha-1) i tokom cvetanja biljaka (a.m. tiofanat-metil + epoksikonazol formulisana kao preparat Eskorta plus i a.m. tiofanat-metil formulisana kao Funomil, primenjeni u dozi 0.75 i 0.5 l ha-1, respektivno). Među Fusarium vrstama jedino je identifikovana F. graminearum, koja je poznati producent DON. Ova gljiva je bila identifikovana u 15 od 19 uzoraka (78.9%) sa incidencom od 2 do 28% (prosek 14.0%) u pozitivnim uzorcima. Prisustvo DON je utvrđeno u 13 od ukupno 19 proučavanih uzoraka pšenice (68.4%). U pozitivnim uzorcima DON je detektovan u koncentracijama od 69 do 918 μg kg-1 (prosek 478 μg kg-1). DON je pokazao značajnu i pozitivnu korelaciju pri P≥0.05 sa sadržajem vlage zrna (r = 0.52*). Između učestalosti F. graminearum i koncentracije DON i učestalosti F. graminearum i sadržaja vlage zrna utvrđena je, takođe, pozitivna korelacija ali statistički nije značajna (r = 0.44 i r = 0.29, respektivno).",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "Presence of deoxynivalenol in winter wheat treated with fungicides, Prisustvo deoksinivalenola u ozimoj pšenici tretiranoj s fungicidima",
volume = "30",
number = "1",
pages = "167-173",
doi = "10.2298/BAH1401167K"
}
Krnjaja, V., Lević, J., Stanković, S. Ž., Petrović, T. S., Mandić, V., Tomić, Z.,& Obradović, A.. (2014). Presence of deoxynivalenol in winter wheat treated with fungicides. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 30(1), 167-173.
https://doi.org/10.2298/BAH1401167K
Krnjaja V, Lević J, Stanković SŽ, Petrović TS, Mandić V, Tomić Z, Obradović A. Presence of deoxynivalenol in winter wheat treated with fungicides. in Biotechnology in Animal Husbandry. 2014;30(1):167-173.
doi:10.2298/BAH1401167K .
Krnjaja, Vesna, Lević, Jelena, Stanković, Slavica Ž., Petrović, Tanja S., Mandić, Violeta, Tomić, Zorica, Obradović, A., "Presence of deoxynivalenol in winter wheat treated with fungicides" in Biotechnology in Animal Husbandry, 30, no. 1 (2014):167-173,
https://doi.org/10.2298/BAH1401167K . .
2