Consumption of flips has recently increased significantly by children and adolescents in our coun... more Consumption of flips has recently increased significantly by children and adolescents in our country region. They are produced only from corn crumbs and are poor in nutritional values. Exactly for this reason we resorted to increasing the nutritional values and aimed to maintain/improve the sensory properties of flips by using bean and chickpea flour in various formulations up to 30%. The results obtained from the analysis of the flips showed that the amount of nutritional values such as proteins, fats, cellulose and minerals of the flips increased significantly with the addition of bean and chickpea flour. The flips from M3 mixture had a higher content of K, Fe, Cu, and Mn than in the control flips M0, but slightly lower than the flips from the M4 mixture. Sensory properties gave satisfactory results, especially flips from M3 mixture had good overall sensory properties with 3.44±0.23 points similar to those of control flips M0, with better odor and flavor than all flips, while the M4 flips had substandard sensory properties. Based on the achieved results, for wide consumption it is recommended to use flips from M3 mixture with 80% corn crumb, 15% chickpea flour and 5% bean flour.
The technology of production of baking products today can not be imagined without the use of food... more 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 ...
The technology of production of baking products today can not be imagined without the use of food... more 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 ...
Based on the study on the quality assessment of harvested crops in the Kosovo region, certain flo... more 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...
Republic of Kosovo meets some of its needs for wheat through domestic production, however the res... more Republic of Kosovo meets some of its needs for wheat through domestic production, however the rest is imported from abroad. Given that major part of imported wheat originates from the countries in the region and Europe, this stemmed the idea that this book focuses on cultivating some wheat cultivars from the region in agro climatic conditions of Kosovo, thus determining the agronomic attributes of the wheat, chemical and physical qualities, rheology attributes of the flour obtained from these wheat cultivars by producing bread and other confectionary products from it. In the research one included seven wheat cultivars as follows: Evropa, Pobeda, and Renesanca (Serbia), Lenta and Luna (Slovenia), Isengrain (France) and Andolu (Italy). All these cultivars are registered in the national list of the wheat varieties in Kosovo. The main factors that have to do with the quality of the bread are the content and quality of the proteins, respectively gluten, as well as the content of amidon t...
Changes in dietary habits and association with lifestyle during the coronavirus disease 2019 (COV... more Changes in dietary habits and association with lifestyle during the coronavirus disease 2019 (COVID-19) lockdown in the Kosovo population have not been studied yet. Therefore, the intent of the present study was to determine whether if COVID-19 lockdown had any impact in lifestyle, including dietary habits and physical activity (PA) patterns of people from different areas of Kosovo. Dietary habits, PA, body weight and sociodemographic variables were measured through validated online survey started one week after lockdown decision and lasted for next two month (May and June 2020). Six hundred eighty-nine participants (women 79 % and men 21 %) aged between 20–65 years from the Kosovo territory participated in the research. Multivariate models showed that participants in family home residence, participants from Gjilan, participants female and participants with professional educations reported a higher likelihood of turning into a higher adherence to the Mediterranean diet (MedDiet) (OR...
Raspberries fruits (Rubus idaeus L.) as important part of our diet are known for their sensory an... more 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...
Hrvatski Časopis za Prehrambenu Tehnologiju Biotehnologiju i Nutricionizam - Croatian Journal of Food Technology, Biotechnology and Nutrition, 2012
During the last decade the production of white bread was trend in our place but actually recently... more 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...
The purpose of the paper is to show the importance of filtration in the final product, such as st... more The purpose of the paper is to show the importance of filtration in the final product, such as stabilization, clarity and qualities of beer. In beer production the filtration process is an expensive operation. Beer Competition in the local market and abroad, makes the beer consumers to require high quality, good taste and flavor, proper brightness and clarity, more stable foam chemical and biological stability. These features significantly affect filtration and centrifugation operation. Filtering operation in the production of the beer leave different particles, bacteria, yeast cells, Albumins, hop substances, which affect the beer transparency. Currently system used in the factories for the process of the filtering beer brewery is Kieselguhr filter system. These filters have a common characteristic that are porous elements which are programmed one after another in vertical or horizontal position where within them create blank spaces in shape of filter-bed.
The wheat represents the most widely used grain in the World, also in Balkans it represents the m... more The wheat represents the most widely used grain in the World, also in Balkans it represents the main food product which is mostly used for the production of bread, pasta and many other products. Based on the technological qualities of wheat flour, however, it depends the use of wheat’s; for the purpose of technological qualities a great role is played by the locality where the wheat is cultivated. In this particular paper one analyzed four domestic cultivars which were cultivated in two different sites, regarding the physical and chemical as well as rheology qualities, one observed great deal of differences from the same cultivar but which is cultivated in different locations. The most prominent difference is observed with the flour of cultivar Evropa, whereby the wheat from Macedonia exhibits far worse technological qualities compared to that of Kosovo. Keywords: wheat cultivar, environment, technological qualities, Evropa.
Consumption of flips has recently increased significantly by children and adolescents in our coun... more Consumption of flips has recently increased significantly by children and adolescents in our country region. They are produced only from corn crumbs and are poor in nutritional values. Exactly for this reason we resorted to increasing the nutritional values and aimed to maintain/improve the sensory properties of flips by using bean and chickpea flour in various formulations up to 30%. The results obtained from the analysis of the flips showed that the amount of nutritional values such as proteins, fats, cellulose and minerals of the flips increased significantly with the addition of bean and chickpea flour. The flips from M3 mixture had a higher content of K, Fe, Cu, and Mn than in the control flips M0, but slightly lower than the flips from the M4 mixture. Sensory properties gave satisfactory results, especially flips from M3 mixture had good overall sensory properties with 3.44±0.23 points similar to those of control flips M0, with better odor and flavor than all flips, while the M4 flips had substandard sensory properties. Based on the achieved results, for wide consumption it is recommended to use flips from M3 mixture with 80% corn crumb, 15% chickpea flour and 5% bean flour.
The technology of production of baking products today can not be imagined without the use of food... more 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 ...
The technology of production of baking products today can not be imagined without the use of food... more 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 ...
Based on the study on the quality assessment of harvested crops in the Kosovo region, certain flo... more 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...
Republic of Kosovo meets some of its needs for wheat through domestic production, however the res... more Republic of Kosovo meets some of its needs for wheat through domestic production, however the rest is imported from abroad. Given that major part of imported wheat originates from the countries in the region and Europe, this stemmed the idea that this book focuses on cultivating some wheat cultivars from the region in agro climatic conditions of Kosovo, thus determining the agronomic attributes of the wheat, chemical and physical qualities, rheology attributes of the flour obtained from these wheat cultivars by producing bread and other confectionary products from it. In the research one included seven wheat cultivars as follows: Evropa, Pobeda, and Renesanca (Serbia), Lenta and Luna (Slovenia), Isengrain (France) and Andolu (Italy). All these cultivars are registered in the national list of the wheat varieties in Kosovo. The main factors that have to do with the quality of the bread are the content and quality of the proteins, respectively gluten, as well as the content of amidon t...
Changes in dietary habits and association with lifestyle during the coronavirus disease 2019 (COV... more Changes in dietary habits and association with lifestyle during the coronavirus disease 2019 (COVID-19) lockdown in the Kosovo population have not been studied yet. Therefore, the intent of the present study was to determine whether if COVID-19 lockdown had any impact in lifestyle, including dietary habits and physical activity (PA) patterns of people from different areas of Kosovo. Dietary habits, PA, body weight and sociodemographic variables were measured through validated online survey started one week after lockdown decision and lasted for next two month (May and June 2020). Six hundred eighty-nine participants (women 79 % and men 21 %) aged between 20–65 years from the Kosovo territory participated in the research. Multivariate models showed that participants in family home residence, participants from Gjilan, participants female and participants with professional educations reported a higher likelihood of turning into a higher adherence to the Mediterranean diet (MedDiet) (OR...
Raspberries fruits (Rubus idaeus L.) as important part of our diet are known for their sensory an... more 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...
Hrvatski Časopis za Prehrambenu Tehnologiju Biotehnologiju i Nutricionizam - Croatian Journal of Food Technology, Biotechnology and Nutrition, 2012
During the last decade the production of white bread was trend in our place but actually recently... more 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...
The purpose of the paper is to show the importance of filtration in the final product, such as st... more The purpose of the paper is to show the importance of filtration in the final product, such as stabilization, clarity and qualities of beer. In beer production the filtration process is an expensive operation. Beer Competition in the local market and abroad, makes the beer consumers to require high quality, good taste and flavor, proper brightness and clarity, more stable foam chemical and biological stability. These features significantly affect filtration and centrifugation operation. Filtering operation in the production of the beer leave different particles, bacteria, yeast cells, Albumins, hop substances, which affect the beer transparency. Currently system used in the factories for the process of the filtering beer brewery is Kieselguhr filter system. These filters have a common characteristic that are porous elements which are programmed one after another in vertical or horizontal position where within them create blank spaces in shape of filter-bed.
The wheat represents the most widely used grain in the World, also in Balkans it represents the m... more The wheat represents the most widely used grain in the World, also in Balkans it represents the main food product which is mostly used for the production of bread, pasta and many other products. Based on the technological qualities of wheat flour, however, it depends the use of wheat’s; for the purpose of technological qualities a great role is played by the locality where the wheat is cultivated. In this particular paper one analyzed four domestic cultivars which were cultivated in two different sites, regarding the physical and chemical as well as rheology qualities, one observed great deal of differences from the same cultivar but which is cultivated in different locations. The most prominent difference is observed with the flour of cultivar Evropa, whereby the wheat from Macedonia exhibits far worse technological qualities compared to that of Kosovo. Keywords: wheat cultivar, environment, technological qualities, Evropa.
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