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Quality And Safety Of Vegetables Based On Nitrogen Determination And Intake, Mariola Kodra, Ariola Devolli, Edlira Shahinasi, Dhurata Feta

UBT International Conference

Vegetables are one of the main sources of nitrogen on human diet.Nitrogen content in 30 soil samples and 30 vegetables samples are reported. The results indicate that nitrogen content was low in 33% of soil samples,normal in 50% of the samples, and high in 17% of soil samples. Reportedresults indicate that 47% of vegetables samples had low nitrogen content, 30%of them had normal nitrogen content, and 13% and 10% of them had high andvery high nitrogen content, respectively. Soil nitrogen is also reported asammonium and nitrate, and results indicate that nitrate is the dominant form ofnitrogen. There was a good …

Comparison Of Quality Characteristics Of Fresh And Of Dried Strawberries, Ljubica Karakasova, Jovanka Ampova, Frosina Babanovska-Milenkovska, Namik Durmishi, Viktorija Stamatovska

UBT International Conference

The strawberry is a very importantberries fruit. It can be used fresh or for production of different products, available for consumption during the whole year.

The aim of this research was to compare the quality changes of fresh and dried strawberries. For drying were used the strawberries varieties: elsanta, humi grande and mesecharka, from Skopje region. Before drying were applied the following treatments: V0 – not treated, V1 - with vitamin C, V2 - with sugar solution. The drying was performed in Armenian solar dryer. During research were examined the chemical components of fresh and dried strawberries: total dry matter, …

Control Some Quality Parameters Of The Natural Juice Of Blueberry With Different Fruit Content, Namik Durmishi, Ljubica Karakasova, Frosina Babanovska-Milenkovska, Renata Kongoli

UBT International Conference

During the study, were analyzed two natural juice with blueberry juice concentrate, packed in Tetra Pak. At the juice were studied these parameters: the technological process of juice production, the sensory characteristics (color, aroma, taste and homogeneity), physical and chemical (pH degree, refraction index, soluble solids degree ° Brix and turbidity expressed with NTU ). The parameters were analyzed in the juice with fruit content of 50% and 25%. From the sensoric aspect the most qualitative fluid resulted with a 50% fruit concentration, from the refractive index content and the degree of ° Brix higher results had 25% fruit juice …

Effect Of Drying Temperature On Quality Of Debittered Apricot Kernels, Zhang Xinyun, Song Yun, Fan Xuehui, Zhang Qingan

Food and Machinery

Effects of the drying temperatures (60, 80, 100, 110, 120, 130, 140 ℃）on the major quality of debittered apricot kernels drying products were studied. The results showed that with increase of drying temperature, the main component of debittered apricot nuts decreased after the first increase. Values of peroxide and acid of debittered apricot kernels increased with drying temperature. Drying temperature influenced on the color of debittered apricot nuts significantly. There was a good correlation between the protein (r=0.713 0), leucine (r=0.659 8), histidine (r=0.765 2), reducing sugar (r=0.800 1), aspartic acid (r=0.638 7), glutamic acid (r=0.801 5), valine (r=0.812 0), …