Changes in dietary habits and association with lifestyle during the coronavirus disease 2019 (COVID-19) lockdown in the Kosovo population have not been studied yet. Therefore, the intent of the present study was to determine whether if COVID-19 lockdown had any impact in lifestyle, including dietary habits and physical activity (PA) patterns of people from different areas of Kosovo. Dietary habits, PA, body weight and sociodemographic variables were measured through validated online survey started one week after lockdown decision and lasted for next two month (May and June 2020). Six hundred eighty-nine participants (women 79% and men 21%) aged between 20 and 65 years from the Kosovo territory participated in the research. Multivariate models showed that participants in family home residence, participants from Gjilan, participants female and participants with professional educations reported a higher likelihood of turning into a higher adherence to the Mediterranean diet (MedDiet) (OR: 6.09, 5.25, 5.17, 4.19, respectively). The weight gained during the lockdown was positively associated with a higher cooking frequency (OR; 2.90, p < 0.01), lower meat and fish consumption (OR; 1.15, p = 0.02; OR; 1.04, p = 0.04, respectively), higher fast-food consumption (OR; 0.49, p = 0.02) and no physical activity performance (OR; 0.43, p = 0.02) during the COVID-19 lockdown. The dietary habits during COVID-19 lockdown could be related to the improvements in adherence to the MedDiet and physical activities that may minimize related health complications.

The rheological qualities of dough are determined during the mixing, extension and warming of the dough and they are closely correlated with the quality of the flour, however by increasing the amount of the dietary fibers, the qualities change, given that this leads to weakening of the proteins, respectively to the deterioration of gluten net. The equipment which is used in determining the rheological qualities is those of Bra bender: Farinograph, Extensograph, however, lately one also started to use Mixolab Chopin, which at the same time determines the quality of the proteins and starch.The purpose of this study is to determine the rheological qualities of the dough obtained by mixing the flour of wheat cultivars from the region of Balkans with their bran, and the possible correlation of rheological parameters determined with Bra bender (Farinograph) and Mixolab Chopin equipments. Based on the obtained results either with the Bra bender equipment, or with Mixolab Chopin, better rheological qualities for production of bread are indicated by the bread which is obtained by mixing the flour of wheat cultivar Orovcanka with its bran.High positive correlation coefficient is observed with regards to water absorption and development of dough, the stability of dough indicates a lower positive correlation coefficient, whereas the degree of softening indicates a medium negative correlation coefficient. With regards to the correlation coefficient among the values of Amylograph regarding the maximum viscosity and C3-torque Mixolab, as well as Amylograph concerning the maximum viscosity and slope γ Mixolab, in both cases we observed a medium positive correlation. Therefore, in general, the correlation between equipment Bra bender and Chopin Mixolab is positive, however not so prominent, respectively, variable.

The white bean represents the most important nutrition legume in many countries in the world, including Kosovo. It has high protein, dietary fibers and mineral content and it is mainly used in the form of cooked food. This paper has the objective to review the parameters of rheological properties, qualitative properties and nutrition values of the bread produced by adding various percentages of the flour obtained from white bean. The results from rheological analysis of the dough indicate that with the increase of bean flour content the water absorption and the dough development time are increased; however there is a considerable tendency to reduce the extensibility, the resistance and dough energy. In addition, the increase of the white bean amount influences the decrease of the qualitative properties of bread. With the increase of the white bean flour content, one observes a considerable increase in nutrition values, especially that of proteins, cellulose and minerals. Whereas the positive Pearson correlation between qualitative properties and nutrition in the bread thus obtained exists only in the level p < 0.01, however not also for p < 0.05.

Microbiological quality of surface water is mainly determined by monitoring the presence of pathogenic microorganisms based on the indicator's identification of fecal contamination. On the other hand, the definition of the different types of pathogenic microorganisms in rivers and lakes is difficult, time-consuming and more expenditure.For this reason, the study and evaluation of microbiological water quality are conducted by determining the microbial indicators, which provide information about the possibility of fecal contamination of these waters. The test of determining microbial indicators, such as fecal coliforms is fast and low cost, compared with a test for microorganisms and specific pathogens. These microbial indicators of fecal contamination, which are used as an indicator of hygienic water quality must meet certain criteria.In the first place, they should always be present and in large numbers in fecal material of humans or warm-blooded animals, and should be easily detected by simple methods and should not reproduce in natural waters.Also, a special importance has the fact that the presence, cleaning or their removal in water treatment processes should be similar to that of pathogenic microorganisms.

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.