No abstract

Po uzoru na opisivanje tradicionalne prehrane u različitim dijelovima Hrvatske, u ovom će se radu prikazati prehrana žitelja Dalmatinske zagore 50-ih godina prošloga stoljeća. Analizirat će se učestalost konzumiranja pojedinih skupina namirnica te prehrambene navike ondašnjega stanovništva. Rad naglašava nutritivnu vrijednost neprerađenih namirnica i njihovu korist za zdravlje te ukazuje na važnost njihove što češće zastupljenosti u prehrani modernog čovjeka.

Research background. Carob is widely cultivated Mediterranean plant, but its flour is scarcely used in bread-making. Previous studies investigated the quality of wheat bread with added carob flour showing discrepant results. This study aimed to investigate the fermentation performance, antioxidant activity, rheological behaviour, and baking application of carob sourdough. Experimental approach. Carob sourdough was fermented with Lactobacillus brevis or Lactobacillus fermentum combined with Saccharomyces cerevisiae for 24 h at 30 °C. At the end of sourdough fermentation number of viable lactic acid bacteria and yeast cells, titratable acidity, pH value, antioxidant activity, phenolics and sugar content of sourdough were determined. Carob flour (12 % of flour mass) or sourdough equivalent (22.5 % of dough mass) was applied in making composite partially baked frozen bread. Dough rheology was monitored using a farinograph. Rebaked bread samples were evaluated for nutritive value, physical properties, and sensory attributes using a hedonic test. Results and conclusions. By the end of fermentation, carob sourdough reached pH 4.2-4.5 and total acidity 9.9-12.3 mL of 0.1 M NaOH, sugar content was reduced for 8 g/100 g d.m, while total phenolics and antioxidant activity were increased up to 21 %, depending on the starter culture. Addition of carob flour or sourdough to wheat dough resulted in higher consistency, longer development time, and lower quality number. Regardless, bread with carob flour had significantly improved specific volume of bread. Compared with common wheat bread, carob breads had increased dietary fibre content (46 %), total phenolics (140-200 %) and antioxidant activity (240-300 %), higher shape, reduced crumbliness, unchanged firmness, and darker crumb colour. Consumers’ preference and overall acceptability scores of carob sour breads were comparable to those of wheat bread, falling into the category of “liking very much”. Novelty and scientific contribution. To our knowledge, this is the first study that proved the feasibility of carob sourdough fermentation using mixed starter cultures, where L. brevis associated with S. cerevisiae was better adapted to the substrate than L. fermentum. The carob sourdough could be used as a natural ingredient for improvement of nutritive value and reduction of crumbliness of partially baked frozen bread.

Against the backdrop of describing the traditional diet in different parts of Croatia, this paper presents the diet of the inhabitants of the Dalmatian Hinterland in the 1950s. The frequency of consumption of specific food groups and eating habits of the population at the time will be analysed. The paper emphasises the nutritional value of unprocessed foods and their health benefits and points to the importance of their share in modern human diet as often as possible.

Javor negundovac (Acer negundo L.) je listopadno drvo iz Sjeverne Amerike, a u Hrvatsku je uvezen početkom 20. stoljeća. Cijenjen je u pčelarstvu, šumarstvu, krajobraznom uređenju te je vrlo invazivna vrsta. Najrasprostranjeniji je u kontinentalnom i submediteranskom dijelu Hrvatske. Javor negundovac (Acer negundo L.) slabo je zastupljena dendrološka vrsta na javnim gradskim krajobraznim površinama Knina, kao soliter, u drvoredu ili u skupinama. Metodom promatranja je uočeno da je u pogledu održavanja i njege stabala negundovca (A. negundo) na krajobraznim površinama nužno posvetiti više pažnje. Nisu uočena njegova stabla izvan gradskih krajobraznih površina. Temeljem anketnog istraživanja ispitanici su dodijelili vrlo dobre ocjene ukrasnim karakteristikama i ugodnosti javora negundovca (A. negundo) na krajobraznim površinama Knina. Ponešto su lošije ocijenili njegovu ulogu u pčelarstvu, šumskim melioracijama i urbanom šumarstvu. Veći broj ispitanika ne zna da je javor negundovac (A. negundo) vrlo invazivna vrsta.