The strawberries have a significant place among the berries family. It can be used fresh or for production of different products, available for consumption during the whole year. The aim of this research is to compare the quality changes of fresh and dried strawberries. The strawberries of variety: elsanta, humi grande and mesecharka, from Skopje region were used for drying. Before drying, the following treatments were applied: V0not treated, V1-with vitamin C, V2-with sugar solution. The drying was performed in Armenian solar dryer. During research the chemical components of fresh and dried strawberries: the total dry matter, the sugars, the total acids, the proteins, the vitamin C and the mineral matter were examined. On the solar dried strawberry was performed microbiological analysis according to appropriate regulations. Based on the results of this research, the Armenian Solar Dryer showed very good characteristics from the economical and ecological aspect, as well as good quality properties.
The aim of this paper was focused on the quality changes of baby food stored at different temperature (4 °C, 20 °C, 40 °C and 60 °C) for 15 days. During storage, chemical and nutritional parameters analysis were carried out. Commercial fruits based baby food are the products usually made with fruits, sugar, and variable additives. As the foodstuffs intended for particular nutritional uses, baby foods for infants and young children conform to a set of strict guidelines e.g. nutritional quality, the addition of additives, labeling. However, being an important supplement to children‘s diet and for their progressive adaptation to ordinary food, the nutritional quality of commercial fruits baby food is very important. Samples of commercial fruits baby food from the market and pharmacies were analyzed by parameters: pH, total soluble solids, moisture, total acidity, vitamin C, proteins, sugars, and lipids. All samples of baby food are produced by foreign companies since currently, no Kosovo manufacturers are producing this range of products. The nutritional quality parameters are important to assess the quality of the product and how it can be safely stored. However, as a precaution, storage remarks in the product labels should always be followed.
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