Faculty of Technology and Metallurgy

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Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations
(Frontiers Media SA, 2024-06)
Temkov, Mishela
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Rocha, João Miguel
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Rannou, Cécile
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Ducasse, Maren
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Prost, Carole
Raw materials and process parameters in bread production can modulate the glycemic index, which on itself has been linked with provision of better hunger satisfaction and maintaining better satiation. The objective of this research was to investigate if using unrefined wheat flour or the addition of intact cereals in formulation or alternating the baking time would have an effect on physical characteristics, sensory quality, glycaemic index and appetite sensations in wheat sourdough bread. In the study, three types of commercial part-baked frozen sourdough bread, baked to the final baking for two different times (long and short baking time) were used. A randomized controlled crossover trial was performed with 10 healthy adults who consumed sufficient quantity of bread to ingest 50 g available carbohydrates. Participants self-reported appetite sensations (desire to eat, hunger, fullness, satisfaction, appetite) on a 10 cm visual analog scale (VAS) scale in a course of 180 min. In addition, bread products were subjected to overall acceptability and different sensory attributes were examined on JAR "just about right" scale. Different bread formulations (refined flour, unrefined wheat flour, cereal flour or intact cereals) and different length of baking time significantly influenced (p < 0.005) physical, textural and sensory features of products. The alternation of aforementioned parameters decreased the glycemic index, but not significantly (p > 0.005). No correlation was found between lower GI, satiety and satiation. Liking score and incremental area under the curve (iAUC) of satiety and satiation were calculated as highest in sourdough bread with added cereals.
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Consumer Nutritional Awareness, Sustainability Knowledge, and Purchase Intention of Environmentally Friendly Cookies in Croatia, France, and North Macedonia
(MDPI AG, 2023-10-27)
Molnar, Dunja
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Velickova, Elena
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Prost, Carole
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Temkov, Mishela
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Ščetar, Mario
The increasing demand for greater utilization of byproducts in the food industry has been driven by growing interest in environmental sustainability. This paper examines the market potential and consumer attitudes toward whole-grain and sustainable cookies made with food byproducts and edible films. Additionally, particular attention was given to evaluating levels of sustainability knowledge and nutritional awareness, willingness to purchase environmentally friendly cookies with food byproducts, and to appraise differences in answers between countries and generations. An online questionnaire was used to collect data from Croatian (n = 472), French (n = 166), and North Macedonian consumers (n = 119) aged between 18 and 62, predominantly women (82%) with higher education degrees. Results showed that even if chocolate-coated cookies remain very popular, North Macedonians prefer whole-grain and plain cookies, while the French prefer chocolate-coated cookies and Croats prefer both types of cookie. The majority of consumers (96%) were interested in purchasing environmentally friendly cookies. However, consumers' interest in purchasing cookies with food byproducts was generally low, which may be related to their limited knowledge of byproducts. In conclusion, there is market potential for whole-grain cookies with food byproducts, but brand, price, and consumer education may be critical to their success.
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Inulinase immobilisation in PAA/PEG composite for efficient fructooligosaccharides production
(Informa UK Limited, 2022-12-26)
Temkov, Mishela
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Velickova, Elena
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Krastanov, Albert
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Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue-A Review
(MDPI AG, 2021-06-14)
Temkov, Mishela
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Mureșan, Vlad
The issue of the adverse effects of trans-fatty acids has become more transparent in recent years due to researched evidence of their link with coronary diseases, obesity or type 2 diabetes. Apart from conventional techniques for lipid structuring, novel nonconventional approaches for the same matter, such as enzymatic interesterification, genetic modification, oleogelation or using components from nonlipid origins such as fat replacers have been proposed, leading to a product with a healthier nutritional profile (low in saturated fats, zero trans fats and high in polyunsaturated fats). However, replacing conventional fat with a structured lipid or with a fat mimetic can alternate some of the technological operations or the food quality impeding consumers' acceptance. In this review, we summarize the research of the different existing methods (including conventional and nonconventional) for tailoring lipids in order to give a concise and critical overview in the field. Specifically, raw materials, methods for their production and the potential of food application, together with the properties of new product formulations, have been discussed. Future perspectives, such as the possibility of bioengineering approaches and the valorization of industrial side streams in the framework of Green Production and Circular Economy in the production of tailored lipids, have been highlighted. Additionally, a schematic diagram classifying conventional and nonconventional techniques is proposed based on the processing steps included in tailored lipid production as a convenient and straightforward tool for research and industry searching for healthy, sustainable and zero trans edible lipid system alternatives.
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Inulinase immobilisation in PAA/PEG composite for efficient fructooligosaccharides production
(Informa UK Limited, 2020-12-26)
Temkov, Mishela
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Velickova, Elena
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Krastanov, Albert
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Inulinase immobilisation in PAA/PEG composite for efficient fructooligosaccharides production
(Informa UK Limited, 2020-12-26)
Temkov, Mishela
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Velickova, Elena
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Krastanov, Albert
Inulinase was immobilised by entrapment method in polyacrylamide/polyethylene glycol composite and evaluated for its efficiency for short-chain fructooligosaccharides (3–6 degrees of polymerisation) production in batch hydrolysis system. Aqueous two-phase polymerisation technique was used to synthesise the composite, where aqueous polyethylene glycol 1000 containing the enzyme was used as dispersant with ammonium persulfate as initiator. The characteristics of free and immobilised inulinase were investigated and compared, and the results showed shift of pH and temperature optimum and change in stability caused by the immobilisation material. The immobilised preparation retained 50% of its initial activity after 20 successive batch cycles of 1 h each. The conversion degree of highly polymerised inulin to fructooligosaccharides (3–6 degrees of polymerisation) was 36% when using 30% PAA/PEG, w/v.
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Integral Model for Distributing Functional Roles Within a Working Team
(National and University Library of the Republic of Srpska, 2014-06-23)
Andonovic, Beti
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Spasovska, Marina
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Temkov, Mishela
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<jats:p>Abstract: Long-term and short-term efficiency and effectiveness of a working team depend on an optimal Roles distribution within it. Therefore, having a model which enables such corresponding distribution is of a high interest to any quality manager. Two main concepts, the Roles concept of Adizes and Working styles concept of Julie Hay, are involved to create an integral model with an original approach to the Roles distribution in any working team. The greatest advantage of this model is that it is predictive instead of experiential: it makes it possible to make a corresponding Roles distribution in advance within the team, without previously monitoring the activities of the potential team members. A discussion to the relation between the possible outcomes and the level of prediction is given.</jats:p>
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Purification of bacterial inulinase in aqueous two-phase systems
(Wiley, 2018-03-30)
Temkov, Mishela
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Strinska, Hristina
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Dobrev, Georgi
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Velickova, Elena
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Muresan, Vlad

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