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Blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a new gluten-free cookies' formulation, with the aim of improving nutritional profile and antioxidant capacity. Since duration and temperature at which dough is thermally treated during baking highly influence the quality of a baked product, the objective of this work was to optimise the baking conditions in order to obtain the best technological quality of the cookies. Referring to the results obtained at 160 and 170 °C and different baking times, the following was found: the difference in baking conditions caused variation between cookies' diameters of less than 1%, more regular shape of the cookies was obtained when baking time was shorter, hardness of cookies is highly correlated with moisture content, water activity, baking loss and short/long diameter ratio values. The colour characteristics (L*, a* and b*) of cookies' top and bottom surfaces indicated that the cookies were not overbaked under the chosen baking conditions. Baking time of 14 min at 170 °C was found to be the optimal baking conditions for the blueberry pomace enriched gluten-free cookies.

Seven samples of bread were prepared in a special way. Samples were made of a mixture of wheat and buckwheat flour in defined proportions. Carbohydrates from crumbs of bread were derivatized with BSTFA and analyzed by GC-MS. Multivariate analysis was applied. The purpose of this study was not the identification and quantification of carbohydrate composition. The results demonstrated a clear relation between the carbohydrate composition of the bread samples and the type of flour used for their production.[Projekat Ministarstva nauke Republike Srbije, br. TR 31066 i br. III 46005]

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Gas chromatography with mass spectrometry (GC-MS) was used to perform a qualitative analysis of the liposoluble and hydrosoluble flour extracts of nine buckwheat samples. All samples were first defatted with hexane. Hexane extracts were used for the analysis of the fatty acids of lipid components. Transesterification reagent was TMSH (Trimethylsulfonium hydroxide, 0.2M in methanol). With transesterification reaction, fatty acids esterified from acilglycerol to methyl esters. Samples of defatted flour were dried in the air and then extracted with ethanol. Ethanol extracts were used for the analysis of soluble carbohydrates. TMSI (Trimethylsilylimidazole) was used as a reagent for the derivatization of carbohydrates into trimethylsilylethers. The results show that the dominant fatty acid methyl esters and sugar composition are very similar in all investigated samples. The cluster analysis was used to compare the liposoluble and hydrosoluble flour extracts of nine buckwheat cultivars to establish homogeneity among them and the possibility of their authentication.