Publish in OALib Journal

ISSN: 2333-9721

APC: Only $99


Any time

2019 ( 87 )

2018 ( 173 )

2017 ( 169 )

2016 ( 281 )

Custom range...

Search Results: 1 - 10 of 131111 matches for " Popov-Ralji? Jovanka V. "
All listed articles are free for downloading (OA Articles)
Page 1 /131111
Display every page Item
Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days
Jovanka V. Popov-Ralji,Jovanka G. Lali?i?-Petronijevi?
Sensors , 2009, DOI: 10.3390/s90301996
Abstract: In this work sensory characteristics (appearance – color, brilliance, shape and surface; texture – structure, break, firmness and chewiness; aroma – odor and taste) of dietary chocolates of different compositions were evaluated, in parallel with color parameter measurements. Color was determined instrumentally on the top and bottom surfaces, using a "MINOLTA" Chroma meter CR 400 thristimulus colorimeter. Sensory evaluation was performed by a group of experienced panelists immediately after the production (0 – 30 days), and then after 90, 180, 270 and 360 days of storage under ambient conditions (t = 18 – 20°C). Results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD – test. It was concluded that the storage time up to one year had statistically highly significant (p < 0.01) effects on the sensory attributes of chocolate, as well as on instrumentally measured color parameters.
Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
Jovanka V. Popov-Ralji,Jasna S. Mastilovi?,Jovanka G. Lali?i?-Petronijevi?,Vladimir S. Popov
Sensors , 2009, DOI: 10.3390/s91108613
Abstract: Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparation), so that can be said that this sample was “conditionally” the lightest. The lowest values of y (%) were found for diet bread, so that it can be considered as the “conditionally” the darkest product. Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99). The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Color qualities of the mentioned kinds of bread depend on processes during bread staling and raw material composition of bread (flour). Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread.
Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage
Popov-RaljiJovanka V.,Mastilovi? Jasna S.,Lali?i?-Petronijevi? Jovanka G.,Kevre?an ?arko S.
Hemijska Industrija , 2013, DOI: 10.2298/hemind120327047p
Abstract: The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and ligofructose, oat flakes, mixture of oat flakes and wholemeal flour, wholemeal flour and mixture of wholemeal flour and carob flour), and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18-20°C for 180 days. Addition of inulin and oligfructose was determined to be the fiber source with the highest impact on sensory properties. Storage for 180 days expressed the highest influence on texture properties of dietary cookies regardless of applied dietary fiber source. Color differences calculated from measured color properties (psychometric light, L*, psychometric tone, a*, and psychometric chrome, b*) between products including different fiber sources were noticeable to extremely noticeable among products, with the most expressed difference registered for products containing carob flour.
Influence of carrageenan addition on some technological and sensory properties of smoked pork loin
Ivanovi? Mirjana D.,Bulatovi? Aleksandar V.,Popov-RaljiJovanka V.,Perunovi? Marija N.
Acta Periodica Technologica , 2002, DOI: 10.2298/apt0233011i
Abstract: The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of smoked pork loin. Changes in mass during production process and water content were observed. Sensory evaluation included estimation of cut appearance, consistency, odor, taste, color, tenderness firmness and plasticity. It was found that water retention and muscle structure binding were strongly influenced by carrageenan addition. Depending on applied concentration of preparation, achieved yields varied from 1.08% to 2.06%.
Sensory properties of smoked pork loin as determined by applied additives
?ivkovi? Dragi? L.,Perunovi? Marija N.,Popov-RaljiJovanka V.,Bulatovi? Aleksandar V.
Journal of Agricultural Sciences , 2003, DOI: 10.2298/jas0302179z
Abstract: Authors examined the effects of SUPRO 595 and GRINSTED Carrageenan CC 250 addition on selected sensory properties of smoked pork loin. Sensory evaluation of products included an estimate of cut appearance, texture odor, taste and color. Using photoelectric tristimulus colorimeter (the MOM Color - D) determination of color characteristics in pork loin samples was carried out. The values for psychometric lightness (L*), psychometric hue redness (a*) and psychometric chrome - yellowness (b*) were expressed based on the CIELAB system. Tenderness and firmness of samples were instrumentally measured on an "INSTRON" - 4301, under the given working conditions. The variants of smoked pork loins with soy isolate were better evaluated compared to the variants with carrageenan. The results of instrumental determination of color characteristics of the products showed that between the variants with soy isolate and the variants with carrageen there existed insignificant deviation in the values of psychometric lightness (L*), in the presence of redness (a*) and in the presence of yellowness (a*). Instrumentally measured tenderness and firmness showed that the samples with carrageen were characterized by somewhat greater tenderness and firmness compared to the samples with soy isolate.
Sensory Evaluation of Pralines Containing Different Honey Products
Jovanka V. Popov-Ralji,Jovanka G. Lali?i?-Petronijevi?,Aneta S. Georgijev,Vladimir S. Popov,Mi?a A. Mladenovi?
Sensors , 2010, DOI: 10.3390/s100907913
Abstract: In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18–20 oC). The results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p < 0.01) influence on the sensorially evaluated properties of pralines.
Color Changes of UHT Milk During Storage
Jovanka V. Popov-Ralji,Nada S. Laki?,Jovanka G. Lali?i?-Petronijevi?,Miroljub B. Bara?,Vi?nja M. Sikimi?
Sensors , 2008, DOI: 10.3390/s8095961
Abstract: In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under industrial conditions, packed in polyethylene terephtalate (PET) based packages, and stored for 0, 15, 30, 45, 60 and 90 days at ambient temperature (20±5°C) were examined. Results are shown in four different systems that define measurement of color parameters expressed in: CIE, CIE L*a*b*, Hünter and ANLAB – Adams Nickerson systems. Average value of mean reflectance of UHT milk determined in CIE system statistically is highly significantly changed, (p < 0.01) depending on duration of storaging, percentage of milk fat, as well as on the interaction of the mentioned factors. For the UHT milk with 1.6% milk fat statistically significant (p < 0.05) decrease of psychometric chroma b* occurs after 60 days, and for milk with 3.2% milk fat established on 45th day of storage.
Dietary chocolate colors during their storage up to 1 year
Popov-RaljiJovanka,Lali?i? Jovanka
Journal of Agricultural Sciences , 2007, DOI: 10.2298/jas0701065p
Abstract: In this work color quality characteristics of the upper surfaces of commercial dietary chocolates of different manufacturers were investigated. Color was determined instrumentally, using the three stimulus colorimeter "MINOLTA" Chroma meter CR 400. Results were expressed in CIE, CIELab and Hünter systems, immediately after the production (0 - 30 days and after 90, 180, 270 and 360 days of keeping in storage at the temperature of 15°C. Whitening Index (WI) was also calculated. On the basis of the obtained results, it could be concluded that all the analyzed samples of dietary chocolates had approximately the same color characteristics qualities (lightness, nuance and color saturation), having only negligible variations, during keeping and storage at 15°C for up to 1 year.
The effects of nitrogen nutrition and glutenin composition on the gluten quality in wheat genotypes
Chemical Industry and Chemical Engineering Quarterly , 2010,
Abstract: The effect of nitrogen nutrition treatments on the gluten content and some quality parameters of eight winter wheat cultivars has been studied. Six different nitrogen rates were applied (0, 60, 90, 120, 150 and 180 kg N ha-1) to wheat cultivars chosen according to the structure of their high molecular weight glutenin subunits (HMW-GS) at the Glu-D1 locus. Four genotypes with HMW-GS 2 + 12 and another four with HMW-GS 5 + 10 were used in the study. The analysis of gluten quality involved the wet gluten content and rheological properties determined by the sensory and instrumental methods (“Instron 4301”). It was determined that in all the cultivars the wet gluten content increased significantly (P < 0.05) in parallel with N rate increase. The cultivars reacted differently regarding their wet gluten rheological properties. Libellula, a cultivar with poor bread making quality (HMW-GS 2 + 12), did not react to different N rates. Sremica, a cultivar with excellent bread making quality (HMW-GS 5 + 10), reduced its gluten quality as the N rate increased. The values obtained by the instrumental method “Instron 4301” at 90% wet gluten compression varied widely (from 0.002 to 0.041 kN). The increase of N fertilizer rate was significantly positively correlated (r2 = 0.811) with the wet gluten content and strength in the cultivars with HMW-GS 5+10.
Approximate periods of strings for absolute distances
V. Popov
Applied Mathematical Sciences , 2012,
Page 1 /131111
Display every page Item

Copyright © 2008-2017 Open Access Library. All rights reserved.