TY  - JOUR
AU  - Perišić, Vesna
AU  - Vuković, Slavica
AU  - Perišić, Vladimir
AU  - Luković, Kristina
AU  - Vukajlović, Filip
AU  - Hadnađev, Miroslav
AU  - Dapčević-Hadnađev, Tamara
PY  - 2021
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/716
AB  - Laboratory bioassays (temperature 26 ± 1 °C and 60 ± 5% r. h.) were performed to evaluate the insecticidal effect of three different diatomaceous earths (DE) against Rhyzopertha dominica (F.) in wheat, triticale and rye. In order to achieve this, the amount of damaged kernels, amount of debris, wet gluten content, gluten index and rheological properties were assessed in infested samples, infested samples treated with DE Protect-It and two DEs originating from Serbia (S-1 and S-2) and were compared to control (uninfested) samples using Chopin Mixolab. The most susceptible to beetle infestation were rye sample and wheat variety Planeta. The lowest weight of damaged grain was found after applying DE Protect-It to all grain types. The amount of damaged kernels, the amount of debris and loss of mass were the highestin sample treated with DE S-2. While infestation resulted in increase in the amount of damaged kernels and debris and decrease in wet gluten content, and provoked weakening of gluten network structure as well as starch damage, an addition of DE, especially Protect-It, resulted in grain samples of similar technological quality to control (uninfested) sample. The susceptibility of different cereals used in breadmaking to infestation by R. dominica, as well as their response to the insecticidal effect of diatomaceous earth largely varied. Both cereal type and quality, as measured by wet gluten content and gluten index, influenced grain response to infestation. Insecticidal effect of diatomaceous earth, especially DE S-1and DE S-2, was the least effective in terms of triticale. These findings suggest that the application of DE in cereals storage management might largely be affected with grain type as well as grain composition and technological quality.
PB  - Elsevier
T2  - Journal of Stored Products Research
T1  - The influence of Rhyzopertha dominica (F.) on the technological quality of cereal grains treated with diatomaceous earth
SP  - 101750
VL  - 90
DO  - 10.1016/j.jspr.2020.101750
ER  - 

@article{
author = "Perišić, Vesna and Vuković, Slavica and Perišić, Vladimir and Luković, Kristina and Vukajlović, Filip and Hadnađev, Miroslav and Dapčević-Hadnađev, Tamara",
year = "2021",
abstract = "Laboratory bioassays (temperature 26 ± 1 °C and 60 ± 5% r. h.) were performed to evaluate the insecticidal effect of three different diatomaceous earths (DE) against Rhyzopertha dominica (F.) in wheat, triticale and rye. In order to achieve this, the amount of damaged kernels, amount of debris, wet gluten content, gluten index and rheological properties were assessed in infested samples, infested samples treated with DE Protect-It and two DEs originating from Serbia (S-1 and S-2) and were compared to control (uninfested) samples using Chopin Mixolab. The most susceptible to beetle infestation were rye sample and wheat variety Planeta. The lowest weight of damaged grain was found after applying DE Protect-It to all grain types. The amount of damaged kernels, the amount of debris and loss of mass were the highestin sample treated with DE S-2. While infestation resulted in increase in the amount of damaged kernels and debris and decrease in wet gluten content, and provoked weakening of gluten network structure as well as starch damage, an addition of DE, especially Protect-It, resulted in grain samples of similar technological quality to control (uninfested) sample. The susceptibility of different cereals used in breadmaking to infestation by R. dominica, as well as their response to the insecticidal effect of diatomaceous earth largely varied. Both cereal type and quality, as measured by wet gluten content and gluten index, influenced grain response to infestation. Insecticidal effect of diatomaceous earth, especially DE S-1and DE S-2, was the least effective in terms of triticale. These findings suggest that the application of DE in cereals storage management might largely be affected with grain type as well as grain composition and technological quality.",
publisher = "Elsevier",
journal = "Journal of Stored Products Research",
title = "The influence of Rhyzopertha dominica (F.) on the technological quality of cereal grains treated with diatomaceous earth",
pages = "101750",
volume = "90",
doi = "10.1016/j.jspr.2020.101750"
}

Perišić, V., Vuković, S., Perišić, V., Luković, K., Vukajlović, F., Hadnađev, M.,& Dapčević-Hadnađev, T.. (2021). The influence of Rhyzopertha dominica (F.) on the technological quality of cereal grains treated with diatomaceous earth. in Journal of Stored Products Research
Elsevier., 90, 101750.
https://doi.org/10.1016/j.jspr.2020.101750

Perišić V, Vuković S, Perišić V, Luković K, Vukajlović F, Hadnađev M, Dapčević-Hadnađev T. The influence of Rhyzopertha dominica (F.) on the technological quality of cereal grains treated with diatomaceous earth. in Journal of Stored Products Research. 2021;90:101750.
doi:10.1016/j.jspr.2020.101750 .

Perišić, Vesna, Vuković, Slavica, Perišić, Vladimir, Luković, Kristina, Vukajlović, Filip, Hadnađev, Miroslav, Dapčević-Hadnađev, Tamara, "The influence of Rhyzopertha dominica (F.) on the technological quality of cereal grains treated with diatomaceous earth" in Journal of Stored Products Research, 90 (2021):101750,
https://doi.org/10.1016/j.jspr.2020.101750 . .

TY  - JOUR
AU  - Perišić, Vladimir
AU  - Perišić, Vesna
AU  - Hadnađev, Miroslav
AU  - Đekić, Vera
AU  - Dapčević-Hadnađev, Tamara
AU  - Vuković, Slavica
AU  - Vukajlović, Filip
PY  - 2019
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/792
AB  - Although utilization of commercial products based on diatomaceous earth, an insecticide of the natural
origin, plays a very important role in the integral protection of stored grains, the effect of their application
on the rheological quality of small grains is poorly exploited. Therefore, the aim of this research
was to employ GlutoPeak and Mixolab rheological devices in order to compare the impact of three
diatomaceous earths (DEs) (Protect-It and two inert dusts originated from Serbia) application on the
rheological properties of wheat, triticale and rye flour dough. While moisture and protein content did not
differ in treated and untreated grain samples, application of all three DEs in two triticale varieties led to
an increase in the wet gluten content and Mixolab water absorption, as well as a decrease in the gluten
strength, as indicated by gluten index and GlutoPeak maximum torque values. Treated rye samples have
also exhibited a decrease in dough maximum consistency and stability and greater protein structure
weakening in comparison to untreated sample. The mentioned changes in rheological behaviour were
not noticed in wheat varieties treated with DEs. The major changes were recorded in rheological
behaviour of triticale and rye starch component which showed a decrease in maximum peak torque and
hot paste stability after grain treatment with DEs. In general, the influence of DEs on rheological
properties of small grains was highly species and varietal dependent, where more pronounced differences
between treated and untreated grains were noticed in stronger varieties.
PB  - Elsevier
T2  - Journal of Stored Products Research
T1  - Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough
EP  - 97
IS  - 82
SP  - 91
DO  - 10.1016/j.jspr.2019.05.003
ER  - 

@article{
author = "Perišić, Vladimir and Perišić, Vesna and Hadnađev, Miroslav and Đekić, Vera and Dapčević-Hadnađev, Tamara and Vuković, Slavica and Vukajlović, Filip",
year = "2019",
abstract = "Although utilization of commercial products based on diatomaceous earth, an insecticide of the natural
origin, plays a very important role in the integral protection of stored grains, the effect of their application
on the rheological quality of small grains is poorly exploited. Therefore, the aim of this research
was to employ GlutoPeak and Mixolab rheological devices in order to compare the impact of three
diatomaceous earths (DEs) (Protect-It and two inert dusts originated from Serbia) application on the
rheological properties of wheat, triticale and rye flour dough. While moisture and protein content did not
differ in treated and untreated grain samples, application of all three DEs in two triticale varieties led to
an increase in the wet gluten content and Mixolab water absorption, as well as a decrease in the gluten
strength, as indicated by gluten index and GlutoPeak maximum torque values. Treated rye samples have
also exhibited a decrease in dough maximum consistency and stability and greater protein structure
weakening in comparison to untreated sample. The mentioned changes in rheological behaviour were
not noticed in wheat varieties treated with DEs. The major changes were recorded in rheological
behaviour of triticale and rye starch component which showed a decrease in maximum peak torque and
hot paste stability after grain treatment with DEs. In general, the influence of DEs on rheological
properties of small grains was highly species and varietal dependent, where more pronounced differences
between treated and untreated grains were noticed in stronger varieties.",
publisher = "Elsevier",
journal = "Journal of Stored Products Research",
title = "Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough",
pages = "97-91",
number = "82",
doi = "10.1016/j.jspr.2019.05.003"
}

Perišić, V., Perišić, V., Hadnađev, M., Đekić, V., Dapčević-Hadnađev, T., Vuković, S.,& Vukajlović, F.. (2019). Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough. in Journal of Stored Products Research
Elsevier.(82), 91-97.
https://doi.org/10.1016/j.jspr.2019.05.003

Perišić V, Perišić V, Hadnađev M, Đekić V, Dapčević-Hadnađev T, Vuković S, Vukajlović F. Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough. in Journal of Stored Products Research. 2019;(82):91-97.
doi:10.1016/j.jspr.2019.05.003 .

Perišić, Vladimir, Perišić, Vesna, Hadnađev, Miroslav, Đekić, Vera, Dapčević-Hadnađev, Tamara, Vuković, Slavica, Vukajlović, Filip, "Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough" in Journal of Stored Products Research, no. 82 (2019):91-97,
https://doi.org/10.1016/j.jspr.2019.05.003 . .