The level of nutritional values on kids aged 4-6 years old fed in the preschools of Pollog region

The period of preschool kids is between 4-6 years old. Kids of this age need to eat healthy, they firstly need to satisfy energetic needs then the needs of macronutrients and micronutrients following the given recommendations, from which they will improve some eating habits too.The study has been conducted on some public and private preschools on the Pollog region when kids aged 4-6 consume 75% of the daily food on which the study is based on.From the conducted analysis it has been proven that that the energy intake of the mentioned age is matching the normative which is around 1200 kcal for 75% of daily intake, the protein intake is matching the normative and also with an excellent ratio at 1:1 of proteins of plant and animal origin, the consumption of fats is matching the normative and there is a domination of unsaturated fats which fits in with the recommendations, the intake of carbohydrates is also matching the normative but with a higher intake of monosaccharides by 20%. There has been noticed a deficit of magnesium and copper

IDENTIFICATION OF CONTRACTORS’ NEEDS IN THE SELECTION OF CONSTRUCTION SUBCONTRACTORS IN NIGERIA

The delivery capability of construction firms is determined to a large extent by the quality of their subcontractors. A survey was therefore undertaken among main contractors to identify and prioritize their needs in the selection of construction subcontractors in Nigeria. Findings were presented from 78 main contractor organizations out of 120 construction firms surveyed in the six geo-political regions of the country. Utilizing the Quality Function Deployment (QFD) approach, pair-wise comparison matrix and other descriptive statistical techniques, the results indicated that the three most important needs are: subcontractors’ past experience in terms of type and size of projects completed; nature of contract to be executed; and prior relationships with the contractor organizations. The study concluded that for an enhanced performance of construction subcontractors on sites, priority attention should be accorded to some of the identified influencing needs by main contractors in this perspective

The qualities of the type 500 flours for the production of bread imported in the republic of Kosovo

The quality of baking products is dependent on wheat respectively flour. During the grinding process there are produced many types of flour which can be divided into different types according to the mineral content. The typical flour for making bread is from the type 500 flour so its quality has a special place in the industry of bread production. The analyzed flour is an import to Republic of Kosovo. From the results that we have gotten we can see that the humidity level of the flour is in between the allowed boundaries at 13.238±1.08%, the acidity degree is also in between the allowed boundaries at 1.765±0.087%, the mineral matter content is characteristic to the type 500 flour at 0.48±0.02 of which we have iron at 40.49±14.67%. The proteins as a key factor to the baking technology are at a lower content at 11.016±0.33% but the content of wet gluten is at an average of 25.675±0.47%, also the sediment value as a factor on bread quality is at an average of 35.85±1.5cm3

Chemical Composition and Nutritional value of fresh strawberry fruit (Fragaria x ananassa)

Strawberries are appreciated and important in our diet for their sensory and nutritional characteristics because of their high content of essential nutrients is beneficial for biological activity in human health. The aim of this research was to analysis some chemical parameter of five strawberry fresh samples from plantation in Kosovo area at the ripe stage. The parameters analyzed with different analytical methods (refractometry,spectrophotometry,GC-ECD combined with ultrasonic bath extraction and a Florisil column for samples clean-up) are:pH,soluble solids,titratable acidity,vitamin C,calcium,magnesium,iron and pesticide residues including organochloride, organophosphate and other pesticides in fruit and vegetables. Results showed that the strawberries were in conformity with the relevant legislation and did not contain detectable pesticide residues there are safe and healthier. It is difficult to come to conclusions, but what should be made clear to the consumer is that organic does not automatically equal safe. In the absence of adequate comparative data, additional studies in this area of research are required. All statistical analyses will be performed using the SPSS version 17.0 software packages

THE ASSESSMENT OF RHEOLOGICAL QUALITIES WITH THE MIXOLAB OF DIFFERENT WHEAT FLOURS ENRICHED WITH THEIR BRAN

The increasement range of products with high dietary value of cereals, particularly bread, takes an important place in the contemporary bread making. Bread is basic food in the Balkan region and as such it can be used efficiently to reduce the deficit of some nutrients, especially of dietary fibers.Precisely wheat bran as a milling by-product is important for the nutritional values, since they contain dietary fibers, minerals, proteins with high nutritional value, etc. Taking in consideration these reasons the addition of wheat bran in bread production will increase the nutritional value of bread, but it will also influence the technological qualities of dough, especially the rheological qualities.From the obtained results with Mixolab, we can note that the water absorption increases with the increasing addition of wheat bran, as well as the dough stability increases too, but the mixture of wheat Novosadka rana 2 has much better quality than the others. The values of C1 and C2 are increasing with the wheat bran addition, while the values of C3, C4 and C5 are reducing with the addition of wheat bran

DEPENDENCE OF THE QUALITY OF PRODUCED BREADS FROM SEVERAL WHEAT FLOURS BASED ON ADDITION OF CERTAIN ADDITIVES

The main technological factors on bread production are the amount of proteins, respectively the content and the quality of the gliadine and gluteline-gluten, for this reason in case it is necessary, the usage of tested additives leads to the improvement of the quality of final product. The effect of used additives, however, it is closely linked to the used wheat cultivars, as well as to the radius of the flour that will be used for the production of bread. The additives or the redox agents represent products with chemical attributes, which through the oxidation or reduction reactions that they incite in the dough, they change the rheological qualities of it, the oxidants improve the color of the flour, rheological qualities as well as the formation of pores of bread, whereas the reducing agents react in the SS connections in dough, respectively they incite the reduction of overall molecular weight of the protein aggregates of gluten protein. For the purpose of this paper, in addition to the flour from different wheat cultivars and main additions such are water, salt and dry yeast diego, one also used other additives such are: ascorbic acid, xylanase, lipase and top bake. One managed to produce two types of bread from all wheat cultivars using the aforementioned additives and also without additives. Based on the conducted analysis, it results that the breads produced using additives express much better qualities compared to the breads produced without additives, respectively the breads produced with the additives express better qualities than the breads produced without utilization of additives in terms of radius of bread, volume of bread, color, taste, etc.Keywords: gluten, xylanase, radius of bread, volume of bread, taste of bread

Influence of Mixed Rice Bran in the Rheological Characteristics of Dough and Quality of Bread

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 results have proven that all mixtures have same rheological characteristic, although mixtures with 15% rice bran have proven poor quality. All the mixtures have optimal maximal viscosity for the actual bread production. Breads from mixtures tagged as 2 1 M and 3 2 M, have very good specific volume and good appearance which is acceptable for the consumers while as all the special (mixed) breads have lower digestibility than the bread produced using wheat flour only

The Influence of Environmental Factors on The Technological Qualities of Wheat Cultivars

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 on 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 a 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

The presence of pesticides in certain imported vegetables in Republic of Kosovo

The vegetables represent a food with high nutritional values, especially rich in vitamins, minerals and antioxidants, therefore it is recommended their daily consumption at least once up to twice rations per day. Based on this fact, it is of great importance to take into consideration the safety of consumption of vegetables for human health. Therefore, in this study one analyzed the content (presence) of pesticides in certain vegetables such are fresh tomatoes, fresh pepper, beans, fresh cucumbers and fresh carrots. The results that were obtained indicated that overall presence of pesticides in most of the vegetables that were studied, is minimal and within permitted limits, except for the fresh carrots where the presence of pesticide Phosalone, a chemical organophosphate which is used as insecticide and acaricide, is very high and is within maximal allowed limits of 0.01 mg/kg, as well as the presence of pesticide Buprofezin is 0.04 mg/kg which is much closer to the allowed maximal limit of 0.05 mg/kg