For a long period of time, the test weight has been used as an indicator for cereal quality evaluation in a large number of countries, and it is still in use as a fast method for determination of a price range for raw material. Correlation between the test weight, flour yield, and other quality parameters varies depending on the variety and growing conditions. In order to evaluate technological quality of wheat, the aim of this study is to determine correlation between the test weight (TW) and some physical and chemical parameters of the wheat kernel [the 1000 kernel weight, vitreousness, moisture content, ash content on dry matter, fat content, protein content, starch content, protein sedimentation volume (the Zeleny test), gluten index, content of wet gluten]. Six samples of wheat were analysed in this study. Physical and chemical parameters of wheat kernels were tested, and then correlation between the mentioned parameters was analysed. Among the identified correlations, the correlations between the test weight (TW) and 1000 kernel weight (TKW) (p˂0.01), vitreousness (p˂0.01), moisture content (p˂0.01), fat content (p˂0.01), protein content (p˂0.05), protein sedimentation volume (the Zeleny test) (p˂0.01), and wet gluten content (p˂0.05) stand out as very important. It can be concluded that the test weight can be used in the evaluation of technological suitability and baking quality of wheat because it is related to most of the analysed physical and chemical properties.

The aim of this paper is to present as accurately as possible the morphological characteristics of the summer truffle, found in Bosnia and Herzegovina, and to compare them with the characteristics of the previously described specimens in other countries and regions. Well-developed fruiting bodies of summer truffles (Tuber aestivum Vittad.) were found in oak and beech forests on calcareous soils in Bosnia and Herzegovina with the help of trained dogs. On the basis of a representative sample, composed of specimens, collected during three consecutive truffle seasons, the following were analyzed: shape, size and mass of ascocarps, structure of the harvest, gleba color, size and shape of ascospores. It was found, that predominant geometric shape of their fruiting bodies is ellipsoid with an average mass of 44.3 g. Most acocarps weighed less than 20 g. As the weight of the pieces increases, their frequency decreases, so that ascocarps over 60 g participate in number with only 20 % and by weight with 47.2 % of the total yield. The length of spores ranges from 26.0 to 35.8 μm, with an average of 30.3 μm, while the width of spores varies from 17.2 to 26.1 μm, with an average of 21.3 μm. The Q-shape parameter takes values in a wide range from 1.16, which roughly corresponds to the globular shape, to 1.64 for the distinctly ellipsoidal shape. In sum, the shape and size of the summer truffle ascocarps and spores native to Bosnia and Herzegovina fit the general picture of this taxon.

Ascocarps of summer truffle (Tuber aestivum Vittad.) were found in natural oak and beech forests on calcareous soils, at altitude of 840–850 m, near the town of Šipovo in Bosnia and Herzegovina (B&H), with the help of trained dogs. Until now, no one in B&H has researched the chemical composition of summer truffle. The aim of the work is to analyze nutritional value, elemental composition, and the assortment of fatty acids in the freshly collected ascocarps and to compare achieved results with the results from the literature related to the summer truffle ascocarps found in some other locations, then with the ascomata of other species of truffles, and with the fruiting bodies of some above-ground edible mushrooms. Chemical analysis showed that Tuber aestivum contains about 75.5 % water and about 25.5 % dry matter. The most common group of compounds were carbohydrates, followed by proteins, while the mineral component and fats were much less presented. Among analyzed elements, the most prevalent was potassium with an average concentration of 26,409 mg/kgDW and the least represented was lead with an average concentration of 0.45 mg/kgDW. The main part of the mineral spectrum consisted of three elements: K, P and Ca, with a share of 95.3 %. In ascocarps of summer truffle, 24 fatty acids were detected, of which 13 were saturated and 11 unsaturated. The ratio of saturated to unsaturated fatty acids was 58.34 % to 41.66 %. The most common among saturated fatty acids was palmitic with a share of 25.89 %, while the most common unsaturated fatty acid was elaidic with a share of 28.17 %. No ingredients have been found in the fruiting bodies that would make them unfit for human consumption in any way

This study links the traditional use of celery (Apium graveolens L.) and parsley (Petroselinum crispum L.) roots in Balkan cuisine and herbal medicine, along with the longstanding role of turmeric (Curcuma longa L.) rhizome in Ayurvedic and Asian medicinal practices, with modern technological approaches to develop a functional food formulation. A series of blend variations were evaluated for total phenolic content, antioxidant capacity, and sensory quality. The incorporation of turmeric significantly enhanced the antioxidant potential of celery–parsley mixtures. Celery–parsley–turmeric root blend (CPT6), comprising equal parts, was identified as optimal, exhibiting high total phenolic content (9.56 mg gallic acid equivalent/g), strong antioxidant activities, and a favourable sensory profile rated as “very good” (3.58 average score). CPT6 further demonstrated promising biofunctional properties, including potent α-amylase and α-glucosidase inhibition activities (72% and 80%, respectively), alongside moderate antihypertension activity (ACE) (62%) and hydroxymethylglutaryl coenzyme A (HMG-CoA) reductase inhibition (55%). Chemometric analyses (PCA) and machine learning modelling (ANN) confirmed the significant role of turmeric proportion in enhancing both bioactivity and consumer acceptability. This research highlights the synergy between tradition and technology in creating novel, multifunctional food ingredients suited for functional food and nutraceutical applications.

Objective: The effect of incorporating various concentrations of 210 nm ZnO nanoparticles (ZnO-NPs) into resin-based composites (RBCs) and glass-ionomer cement (GIC) on their color and surface roughness after immersion in red wine is evaluated. Materials and Methods: 12 experimental groups (n = 12) were tested, including three commercial restorative materials: a microhybrid RBC (Gradia Direct^®), a nanohybrid RBC (Evetric^®) and a GIC (Fuji IX^®). These were modified with ZnO-NPs at weight concentrations of 1%, 2%, and 3%. Color coordinates (L*,a*,b*) were measured using a spectrophotometer (CIEDE2000 formula) before and after 24 h immersion in red wine (37 °C). Surface roughness (Ra) was analyzed using contact profilometry. Results: The addition of ZnO-NPs increased the lightness (L*) and decreased the a* values in all materials. In resin-based composites, even a 1% concentration of ZnO-NPs caused a color change above the clinical acceptability threshold (ΔE₀₀ > 1.8; observed values ranged from 3.2 to 8.0). After immersion in wine, all materials exhibited further discoloration (ΔE₀₀ up to 12.5 for composites). Surface roughness values increased from 0.42 μm (control composite) to 1.95 μm (3% ZnO-NP-modified GIC). Conclusions: Addition of ZnO-NPs influences the aesthetics and topography of restorative materials. Their concentration must be balanced to maintain visual and surface integrity.