Determination of some physical-chemical properties of biofortification soft wheat and flour of the varieties “Treska”

Cereal crops as a basic food for humans, little is used as a grain, but with milling they are processed in the milling products: flour, meal, flakes and bran. Determining the content of some ingredients, such as protein, ash, wet gluten, fat, etc. in food products is important because they are present in the raw materials and final products. The importance of knowing the physical and chemical properties of wheat and flour is due to the determination of quality and kind of flour which is produced after milling process. The aim of this research is to examine the influence of Fe-EDTA fertilizers through soil, foliar and soil +foliar application on some physical and chemical properties of bio-fortification soft wheat and flour of the varieties ,,Treska ,, During the investigation we determined the highest ash content in the seed obtained with soil + foliar application of iron, while in the flour was measured the highest ash content by soil application of iron. We concluded that the supplement iron in soil increase the percentage of protein in the grain and flour. We found that soil + foliar application of iron leads to a significant increase of % fat and wet gluten in grain and flour compared to soil or foliar application of chelating fertilizers. It might be concluded that the agronomic bio-fortification with Fe-EDTA soil + foliar application and Fe-EDTA soil leads to improved examined physical - chemical properties of wheat and flour

Determination of some physical-chemical properties of biofortification soft wheat and flour of the varieties “Treska”

Cereal crops as a basic food for humans, little is used as a grain, but with milling they are processed in the milling products: flour, meal, flakes and bran. Determining the content of some ingredients, such as protein, ash, wet gluten, fat, etc. in food products is important because they are present in the raw materials and final products. The importance of knowing the physical and chemical properties of wheat and flour is due to the determination of quality and kind of flour which is produced after milling process. The aim of this research is to examine the influence of Fe-EDTA fertilizers through soil, foliar and soil +foliar application on some physical and chemical properties of bio-fortification soft wheat and flour of the varieties ,,Treska ,, During the investigation we determined the highest ash content in the seed obtained with soil + foliar application of iron, while in the flour was measured the highest ash content by soil application of iron. We concluded that the supplement iron in soil increase the percentage of protein in the grain and flour. We found that soil + foliar application of iron leads to a significant increase of % fat and wet gluten in grain and flour compared to soil or foliar application of chelating fertilizers. It might be concluded that the agronomic bio-fortification with Fe-EDTA soil + foliar application and Fe-EDTA soil leads to improved examined physical - chemical properties of wheat and flour

STORAGE IMPACT ON THE QUALITY OF RASPBERRY AND PEACH JAMS

Abstract The aim of this study is to evaluate the quality properties of raspberry and peach jams during storage. Jams were prepared with a reduced amount of sucrose, citric acid and low-estrified pectin with the addition of calcium ions in the form of calcium citrate. Physico-chemical parameters, such as total dry matter, soluble solids, sugars, total acids, pH, vitamin C, fats, proteins and ash after storage of 15 and 90 days were tested. The jams were exposed to microbiological analysis also. Results showed that the values of ash, fats and vitamin C were not changed regardless the storage period of the analysed raspberry and peach jams. The period of storage increased the values of total dry matter from 44.97% to 45.86%, soluble solids from 40.17 °Brix to 41.5 °Brix and total acids from 1.47% to 1.49% in raspberry jam. In peach jam these results changed from 42% to 44.1%, from 41.92 °Brix to 42.9 °Brix, and from 0.92% to 0.97% respectively. Microbiological examinations indicate that jams are microbiologically proper according to standards. From the overall results it can be concluded that the storage period has effect on the prepared raspberry and peach jams, but their quality remains good and has maximum consumer acceptance

COMPARISON OF THE RHEOLOGICAL CHARACTERISTICS OF BIO-FORTIFIED FLOUR OBTAINED FROM SOFT WHEAT VARIETIES TRESKA AND RADIKA

COMPARISON OF THE RHEOLOGICAL CHARACTERISTICS OF BIO-FORTIFIED FLOUR OBTAINED FROM SOFT WHEAT VARIETIES TRESKA AND RADIKA Мarija Меnkinoska, Tatjana Blazhevska, Viktorija Stamatovska Faculty of Technology and Technical sciences, “Dimitar Vlahov” str. bb, 1400 Veles, Republic of Macedonia, University “St. Climent Ohridski”, 7000 Bitola [email protected] The dough rheology is very important for the prediction of the final bakery product quality such as mixing behavior, sheeting and baking performance, and based on starch gelatinization data the overall cooking behavior and product properties can be determined. The aim of this research was to examine the impact of agronomic bio-fortification on the rheological properties of dough. In this research are included 7 samples obtained by adding high quality chelate fertilizers at different stages of wheat growth: Fe soil (1), Fe soil + foliar (2), Fe foliar (3), Control (4), Zn soil (5) , Zn soil + foliar (6) and Zn foliar (7). From farinograph data for water absorption it is concluded that all variants for variety Treska and Radika have approximate values with minimal differences compared with variant 4. According to the data obtained for the level of softness, it is concluded that all variants for both varieties of dough are with medium quality. According to the qualitative number, all variants of both varieties belong to quality group B2, with the exception of variant 2 for the variety Treska and variant 5 for the variety Radika which belongs to the quality group C1. From the farinographc analysis it can be concluded that bio-fortification did not have a significant effect on the technological quality of the flour. Extensographic analysis showed that for variety Radika from variants 1, 2 and 7 were obtained flour with higher extensibility, resistance and energy in comparison with the variety Treska.   Keywords: dough, farinograph and extensigraf &nbsp

QUALITY EVALUATION OF RAW MATERIALS FOR MIXED FEED PRODUCTION AND MIXED FEED AS FINAL PRODUCT WITH THE REQUIRED STANDARDS IN R. MACEDONIA

Abstract Mixed feed is the product obtained by mixing nutritional supplements and additives permitted, serving as a full or extra food for feeding animals. Raw material with good quality allows production of effective and qualitative animal feed, allows cultivating healthy animals, which will be basic raw material in the food industry. High quality raw material in the process of food production leads to production of final food products with good quality, which is helpful in the efforts for sustaining people wellbeing and health. The aim of this paper is to evaluate the quality of raw materials for mixed feed production, as well as the quality of mixed feed, as final product according to the required standards. Raw materials for feed production: corn, barley and sunflower meal and different types of mixed feed, were material used in our study. They were obtained from AGRIA. To evaluate the quality of these feed a lot of parameters have been tested: moisture, crude ash, crude protein, and crude fiber, minerals, such as Ca, NaCl and acidity degree. The values of tested parameters are: moisture 10.4%; crude ash 5.6%; crude protein 18.8%, crude fiber 4.6%, NaCl 0.9% and acidity degree 5.8. These results are satisfactory and are in the range of the standard values, which means that the produced mixed feed from this factory is with high quality and meets the required standards