Ivana S. Lončarević

Influence of Fat Choice on Physical Properties of Sustainable, Nutritionally Improved Cocoa Spreads

Đurđica Ačkar, Veronika Barišić, Ivana S. Lončarević, Jovana S. Petrović et autres

The aim of this research was to examine the possibility of achieving optimum texture and rheological properties of cocoa spreads produced with cocoa shell, xylitol, and stevia as sugar replacers using different vegetable fats (palm and coconut oil). Samples with different proportions …

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Dried Sourdough as a Functional Tool for Enhancing Carob-Enriched Wheat Bread

Jana Zahorec, Dragana Šoronja–Simović, Jovana S. Petrović, Ljubica Dokić et autres

Functional bread development with clean-label ingredients remains a technological challenge due to the negative effects of certain functional additives on dough rheology and bread quality. The aim of this study was to evaluate the effectiveness of dried sourdough as a natural improver …

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Polysaccharide-Enriched Bakery and Pasta Products: Advances, Functional Benefits, and Challenges in Modern Food Innovation

Jovana S. Petrović, Jana Zahorec, Dragana Šoronja–Simović, Ivana S. Lončarević et autres

The increasing consumer demand for healthier food choices has stimulated research into functional bakery products enriched with bioactive ingredients. This review summarizes recent developments in the application of key polysaccharides—such as inulin and fructooligosaccharides (FOS), β-glucan, arabinoxylan, pectin, cellulose derivatives, resistant starch, …

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Integrating Acheta domesticus into Cocoa Cream Products: Nutritional Enhancement and Impact on Technological Properties

Milica V. Stožinić, Ivana S. Lončarević, Branislav Šojić, Danica B. Zarić et autres

Over the past few decades, people have become increasingly aware of how the ingredients in their food affect their health, leading to significant changes in dietary habits. A notable trend is the growing demand for high-protein foods. However, as consumption of high-protein …

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Incorporation of Pork Meat and Blood Plasma Proteins into a Cocoa Cream Matrix: Characterization, Comparison of Functional Properties, and In Vitro Simulated Digestion

Milica V. Stožinić, Đurđica Ačkar, Branislav Šojić, Tea Sedlar et autres

Consumer requirements for confectionery products have changed significantly over the past decade. These changes are evident in the growing demand for products that are high in protein but lower in energy content and, as a result, the market for these types of …

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Technological Challenges of Spirulina Powder as the Functional Ingredient in Gluten-Free Rice Crackers

Ivana Nikolić, Ivana S. Lončarević, Slađana M. Rakita, Ivana S. Čabarkapa et autres

Technological issues with the production of gluten-free rice crackers with spirulina powder were examined in this work through their rheological, textural, color, sensory, and nutritional aspects. A part of gluten-free whole-grain rice flour was replaced with 5, 10, and 15% spirulina powder …

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Random sequential adsorption of polydisperse mixtures on a cubic lattice

M Beljin-Čavić, Lj. Budinski-Petković, Ivana S. Lončarević, Zorica M. Jakšić et autres

Abstract The irreversible random sequential adsorption of polydisperse mixtures of ‘lattice animals’ on a three-dimensional cubic lattice is investigated using Monte Carlo simulations. A ‘lattice animal’ is defined as a 3D object composed of a group of points connected as nearest neighbors …

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Cocoa Shell as a Bulking Agent in Nutritionally Improved Cocoa Spreads with Sugar Substitutes

Veronika Barišić, Đurđica Ačkar, Ivana S. Lončarević, Jovana S. Petrović et autres

Due to unhealthy lifestyle, Western countries are dealing with pandemic of overweight and obesity. To tackle the problem, industry has been looking for solutions to produce nutritionally improved foods. In the present research, sucrose was fully substituted with xylitol, or by combination …

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Rheological, Thermal, and Textural Characteristics of White, Milk, Dark, and Ruby Chocolate

Danica B. Zarić, Marica B. Rakin, Maja Bulatović, Ivan D. Dimitrijević et autres

This study compares the rheological, thermal, and textural characteristics of four types of chocolate—white, milk, ruby, and dark—produced by the same manufacturer. White, milk, and ruby chocolates contain 36% fat, while dark chocolate has 39%. Cocoa content varies from 28% in white, …

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Polysaccharide-Based Fat Replacers in the Functional Food Products

Ivana Nikolić, Dragana Šoronja–Simović, Jana Zahorec, Ljubica Dokić et autres

The functional properties of food products, in addition to enrichment with functional components, can also be achieved by reducing the content of certain components such as sugars and fats, that is, by reducing the energy content of the product. Thus, the development …

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Random sequential adsorption and percolation on discrete substrates

Dijana Dujak, Lj. Budinski-Petković, Ivana S. Lončarević

Abstract Random sequential adsorption (RSA) is a broadly used model for irreversible deposition on substrates. Over the last decades, a huge number of works have been published concerning this topic. Here we give a brief review of the results for irreversible deposition …

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Rheological, Thermal, and Textural Characteristics of White, Milk, Dark, and Ruby Chocolate

Danica B. Zarić, Marica B. Rakin, Maja Bulatović, Ivan D. Dimitrijević et autres

This study compares the rheological, thermal, and textural characteristics of four types of chocolate—white, milk, ruby, and dark—produced by the same manufacturer. White, milk, and ruby chocolates contain 36% fat, while dark chocolate has 39%. Cocoa content varies: from 28% in white, …