Wyniki wyszukiwania - Biblioteka Nauki

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Analysis of the Impact of Ferronicel Industrial Activity on Drenica River Quality

100%

Abazi A. S. , Gashi B. , Spahiu M. H. , Bytyçi P. , Dreshaj A.

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tom Vol. 23, nr 7

312--322

EN

Today, environmental water degradation all over the world comes about due to the growth of urban, industrial and agricultural activities. As a result of these discharges without any prior treatment, the quality of river waters in Kosovo has deteriorated greatly. On the basis of the research that has been done so far in the rivers of Kosovo, it was shown that Drenica is one of the rivers that are constantly exposed to the discharge of industrial waters. Therefore, the purpose of this research was to analyze the impact of water discharged from Feronikeli on the water quality of the Drenica River and the possibility of its protection. The realization of this study is focused on the evaluation of physico-chemical parameters of the water of the Drenica River, the content of heavy metals in the water, the analysis and comparison of the results obtained using the standard for the assessment of the ecological status of surface waters of Romania (GD 161). Laboratory assays were developed according to standard analysis methods (APHA). The results obtained, analyzed and compared with the values of the parameters according to the standard referred to in this research, confirm that the water of the Drenica River belongs to the class of water with “good quality” only in the source area, while in other flow stations river, especially in the third station S3 (Ferronikel industrial zone), water has “poor quality”, passing into the category of “very poor quality”. Therefore, in order to improve the current situation, it is recommended to apply the best environmental practices and proper management of industrial waste.

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The Impact of Climate Conditions on the Yield of Some Fall Barley Cultivars for the Production of Beer in the Kosovo Plain

100%

Shala N. , Dreshaj A. , Hoxha I. , Sejfijaj O. , Millaku B.

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2023

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tom Vol. 24, iss. 2

261--268

EN

Barley is a plant in Europe that occupies an important place in the structure of cultivated plants. The main use of barley is for brewing beer. Even in Kosovo, the main part of barley production is used in the beer industry. The beer industry in Kosovo produces beer prepared from barley; it is liked by the consumer, not only in Kosovo but also in Albania. Our brewing industry mainly uses locally grown barley. Our farmers have planted the traditional cultivars of barley but, recently and in the future, new cultivars have been introduced and introduced, preferring those that give high yields but also with good chemical and technological indicators. Our study aimed to determine the influence of climatic (temperature and humidity) and soil factors on the yield and quality of barley production in both areas of its cultivation. The presence of mineral elements in the soil are necessary for barley such as: Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc and climatic factors for the production of beer barley.

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The Effect of the Addition of Pumpkin Flour on the Rheological, Nutritional, Quality, and Sensory Properties of Bread

86%

Hoxha I. , Hoxha B. , Xhabiri G. , Shala N. , Dreshaj A. , Durmishi N.

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tom Vol. 24, iss. 7

178--185

EN

Bread in Kosovo and beyond is still the most consumed food product, but the increase in consumer awareness of healthy foods has stimulated interest in the addition of various ingredients to improve its nutritional value and sensory properties. This study aimed to identify the ideal percentage of adding pumpkin flour through its influence on the rheological, nutritional, qualitative, and sensory properties of bread. Breads were produced with different amounts of pumpkin flour (control, 5%, 10%, 15%, and 25%). The results of the rheological properties with the Brabender farinograph and extensograph devices showed that the pumpkin flour pulp had an impact on the delay in dough formation, thus affecting the increase in water absorption, development time, stability, resistance, and energy of the dough. The falling number was very high for all types of bread over 350 seconds, and there were no significant differences between them (p < 0.05). The content of nutrients in the bread, such as fat, cellulose, and ash, increased along with the content of pumpkin flour, while the protein content decreased. Also, the content of iron, magnesium, potassium, and calcium increased along with pumpkin flour addition, while the content of zinc and manganese decreased. The bread with 5% pumpkin flour had the best specific volume, while the control bread and the bread with 5% pumpkin flour had better acidity. The bread with 5% pumpkin flour and control bread had better sensory properties, but even the breads with 10% pumpkin flour had good sensory properties. Therefore, using less than 10% pumpkin flour is suggested in the production of bread without compromising the quality or sensory properties of the bread.