Faculty of Food technology and Nutrition

The white bean represents the most important nutrition legume in many
countries in the world, including Kosovo. It has high protein, dietary fibers
and mineral content and it is mainly used in the form of cooked food. This
paper has the objective to review the parameters of rheological properties,
qualitative properties and nutrition values of the bread produced by adding
various percentages of the flour obtained from white bean. The results from
rheological analysis of the dough indicate that with the increase of bean flour
content the water absorption and the dough development time are increased;
however there is a considerable tendency to reduce the extensibility, the resistance and dough energy. In addition, the increase of the white bean
amount influences the decrease of the qualitative properties of bread. With
the increase of the white bean flour content, one observes a considerable increase in nutrition values, especially that of proteins, cellulose and minerals.
Whereas the positive Pearson correlation between qualitative properties and
nutrition in the bread thus obtained exists only in the level p < 0.01, however
not also for p < 0.05.

During the last decade the production of white bread was trend in our place but actually recently the consumers show more interest on the quality respectively for nutritive value of food products. Dietary fibers usage is positive since they are reducers of calories, cholesterol in blood, cardiovascular disease and cancer in colon; therefore they are ranking on the top ten functional foods. Because of the fact that bread is widely consumed in our place the bread is a good dietary fiber supporter, therefore in this study we include the mixture of rice bran in the bread production. Rice bran beside dietary fibers also is rich with essential amino acids especially with lysine, high content of antioxidants, vitamins from B group and minerals. This study provides a mixture of three fractions of the whitening of the rice bran in different proportion, by adding 10% and 15% of these mixtures in wheat flour type 500 in order to produce bread with good technological and health quality. The res...

Raspberries fruits (Rubus idaeus L.) as important part of our diet are known for their sensory and nutritional characteristics, because of high content of essential nutrients that are beneficial for biological activity in human health. A high consumption of plant foods, such as raspberries, appears to decrease the risk of obesity, diabetes, heart disease, and overall mortality. It can also promote a healthy complexion, increased energy, and overall lower weight. Nutritional quality was analyzed through by chemical parameter of fresh raspberry samples from plantation in Kosovo area at the ripe stage. The following quality parameters were determined in the raspberry’s fruits: pH, dry matter, total soluble solids (TSS/◦Brix), total acidity (TA), TSS/TA ratio, total sugars, reducing sugars, sucrose, vitamin C, protein, and lipids. Results can be used to inform potential raspberry farmers about the nutritional qualities and consumer preferences for raspberries. The rich nutritional compo...

Based on the study on the quality assessment of harvested crops in the Kosovo region, certain flour and variety of baking products have been determined their chemical and technological properties and the possibility of adding additives (redox agents). The main types of grain cultivars cultivated in the republic of Kosovo are Luna, Isengrain, Europa, Lenta and Andolu, which are included in this study. To provide a clear picture of the abovementioned cultivars, the study includes detailed analysis of technological qualities starting with the preparation of cultivars for grinding, milling them where we have obtained two types of Tip-500 flour and tip-850 , physicochemical and rheological analysis of flour, bread production, and analysis of bread production. The obtained physico-chemical and rheological analysis shows that cultivar flours, Luna and Lenta, have very similar and much better qualities than other cultivars. Also, the results of the produced bread show that the loaves produc...

The technology of production of baking products today can not be imagined without the use of food additives. In this research it was aimed to investigate the use of some additives in wheat flour type 500 for bread production. The formulations and additives used in this study are: without additives for M0, emulsifiers (E 472e) for M1, calcium phosphate (E341 ii) for M2, L-ascorbic acid (E300) for M3 and Damil additive complex (antifouling E170 - 0.06 %; emulsifier E472e -0.08 %; antioxidant E300 -0.01 %; fungal a-amylase - 0.01 %) for M4 formulation. The results showed that the use of additives positively affects some rheological qualities such as water absorption capacity, stability and energy of the dough. M4 bread had a higher specific volume than all breads with 5.14 cm 3 g-1, while M1 and M3 breads were similar. From the total points accumulated for the sensory qualities the M4 bread with a total of 88.8 points accumulated had the best qualities with volume, external appearance ...