NČ

Nikolina Čukelj

University of Zagreb

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Trends

Author Order

Document Type

Co-Authors

Dubravka Novotni

University of Zagreb

DĆ

Duška Ćurić

University of Zagreb

Bojana Voučko

University of Zagreb

Saša Drakula

University of Zagreb

Bojana Smerdel

University of Zagreb

Mirjana Hruškar

University of Zagreb

Ivna Vrana Špoljarić

University of Zagreb

Marina Krpan

University of Zagreb

Matea Habuš

College of Agriculture at Križevci

Maja Benković

University of Zagreb

Cooperative Institutions

University of Zagreb

University of Osijek

University of Novi Sad

Institute of Food Science and Technology

Agricultural Institute Osijek

Scientific Veterinary Institute "Novi Sad"

Pokrajinski Sekretarijat za Nauku i Tehnološki Razvoj

University of Belgrade

University of Chemistry and Technology, Prague

Karlovac University of Applied Sciences

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Field

Influence of enzymatic treatment and cryo-milling of buckwheat hulls on fibre solubility, free phenolic compounds and antioxidant capacity

Saša Drakula Ana-Marija Prodanović Valentina Tokić Viktorija Rnjak Bojana Voučko

Source

Cite

Citations (0)

Gluten free-bread structure initiated by ultrasound assisted mixing

Dubravka Novotni Nikolina Čukelj Ivna Vrana Špoljarić Bojana Voučko Filip Dujmić

Gluten free

Source

Cite

Citations (0)

Application of enzyme transglutaminase in production of gluten-free bread

Duška Ćurić Bojana Smerdel Dubravka Novotni Nikolina Čukelj Lea Pollak

Tissue transglutaminase

Gluten free

Source

Cite

Citations (0)

The quality and shelf life of biscuits with cryo‐ground proso millet and buckwheat by‐products

Journal of Food Processing and Preservation (2021)

Kristina Radoš Nikolina Čukelj Maja Benković Ivana Kuzmić Dubravka Novotni

Cereal by-products can negatively affect sensory properties and shelf life of foods if they are not pre-processed in order to alter their physico-chemical properties. Cryo-grinding is an innovative method for processing cereal by-products; therefore, we investigated the effect of adding cryo-ground proso millet bran (10%) and buckwheat hulls (2%) on the quality and shelf life of sugar-free whole-wheat biscuits. Shelf life was investigated by texture and sensory analysis, peroxide value (PV), free fatty acids (FFA), and near-infrared spectroscopy (NIRS). Regardless of particle size, by-products similarly affected the quality of biscuits and increased their nutritional value, while their shelf life was comparable to that of whole-wheat biscuits. NIRS and chemometric analysis of spectra successfully separated biscuits by composition and storage time. While developed partial least squares models showed lower precision in predicting storage, FFA, and PV based on NIR spectra, the artificial neural networks showed high prediction accuracy and low errors. Novelty Impact Statement While cereal by-products account for a high percentage of food production waste, some techniques, such as cryogenic grinding, still remain unexplored in food processing. This research showed that millet bran and buckwheat hulls can be successfully used in biscuits suitable for diabetic patients, while cryogenic comminution additionally contributes to some sensory aspects of biscuits. The research also showed that near-infrared spectroscopy combined with artificial neural networks is more accurate than commonly utilized partial least squares models in predicting storage time, free fatty acid content, and peroxide value of biscuits.

Peroxide value

10.1111/jfpp.15532

Cite

Citations (9)

Scientific opinion on the exposure of the adult population of the Republic of Croatia to acrylamide in food

Food Risk Assess Europe (2024)

Danijela Stražanac Martina Jurković Tanja Bogdanović Nikolina Čukelj Irena Vidović

10.2903/fr.efsa.2024.fr-0022

Cite

Citations (1)

Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread

Dubravka Novotni Ivna Vrana Špoljarić Saša Drakula Nikolina Čukelj Bojana Voučko

Cite

Citations (0)

Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation

Food Bioscience (2021)

Saša Drakula Dubravka Novotni Nikolina Čukelj Bojana Voučko Marina Krpan

Lactobacillus brevis

Protocatechuic acid

Vanillic acid

10.1016/j.fbio.2021.101424

Cite

Citations (30)

Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

Journal of Food Processing and Preservation (2020)

Matea Habuš Dubravka Novotni Marija Gregov Sanja Štifter Nikolina Čukelj

Wheat bran is a by-product rich in bioactive compounds, but possess a strong polyphenol oxidase (PPO) activity, which can act undesirably on product quality. This study aimed to optimize the particle size (500, 255, and 10 µm) of wheat bran and time and amplitude of high-intensity ultrasound (HIU) treatment on the PPO activity, total phenolics, antioxidant activity, and water swelling using response surface methodology. The PPO activity decreased depending on the particle size and HIU treatment time. Phenolic content, antioxidant activity, and swelling were dependent on bran particle size. Temperature rise, depending on the HIU time and amplitude, affected PPO, phenolics, and antioxidants. In optimized conditions (particle size 10 µm, HIU 15 min), 93% of bran PPO was inactivated while phenolic content increased for 11%. Wheat flour combined with micronized and ultrasonically treated bran (at 20% wt/wt) had improved gluten formation and pasting properties compared with flour containing native bran. Practical applications Consumers show a growing awareness of health benefits of whole wheat and high-fiber foods. Bran is a by-product of milling industry with a great potential as a functional food ingredient. However, the enzymatic browning of bran containing products that occur during processing worsens their sensory properties, nutritional value, and consumers' acceptance. Currently, new technologies such as micronization and ultrasound treatment are getting more attention in cereal processing. This study showed that the combined micronization and high-intensity ultrasound treatment can successfully inactivate the polyphenol oxidase (up to 93%) from wheat bran, and thus, prevent the enzymatic browning. Also, treated bran can be successfully incorporated up to 20% to wheat flour with lesser disruption of the gluten formation and pasting properties when compared with the native bran. The findings of this study contribute to better future usages of wheat bran in food applications adding the sustainability of cereal chain.

Browning

Ingredient

Micronization

10.1111/jfpp.15204

Cite

Citations (21)

Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread

Journal of Cereal Science (2019)

Nikolina Čukelj Dubravka Novotni Matea Habuš Saša Drakula Ljiljana Nanjara

Dietary fibre

Fraction (chemistry)

10.1016/j.jcs.2019.102864