Traditional cereal-based products in the Peja region

Session

Agriculture, Food Science and Technology

Description

Traditional cereal-based foods are some of the most popular and consumed traditional foods within and between Kosovo residents and visitors. These food products have an old history of production and consumption and have been passed from one generation to the next in our country, which is young as a state but with a very old tradition. This study aimed to evaluate the diversity of traditional cereal-based products that are produced in Peja region. Informations for this study were carried out by local restaurants and from families that produce food for their own consumption and for sale on a small scale in Rugova region. Our investigation for this study is focused on the diversity of cereal-based products and the ingredients of these products. Among several cereal-based products, produced and consumed in Rugova region, three of them were dominant such as Fli, Leqenik and Pogaҫe. The production method and the types of ingredients added to these products were

the same between different manufacturers. This is the first study to report the diversity and ingredients of traditional cereal- based products in Kosovo. Further investigation is needed to know more about physico-chemical and microbiological

characterization of these products.

Keywords:

Cereal-based products, traditional food, diversity, Rugova

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-550-50-5

Location

UBT Kampus, Lipjan

Start Date

29-10-2022 12:00 AM

End Date

30-10-2022 12:00 AM

DOI

10.33107/ubt-ic.2022.349

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Oct 29th, 12:00 AM Oct 30th, 12:00 AM

Traditional cereal-based products in the Peja region

UBT Kampus, Lipjan

Traditional cereal-based foods are some of the most popular and consumed traditional foods within and between Kosovo residents and visitors. These food products have an old history of production and consumption and have been passed from one generation to the next in our country, which is young as a state but with a very old tradition. This study aimed to evaluate the diversity of traditional cereal-based products that are produced in Peja region. Informations for this study were carried out by local restaurants and from families that produce food for their own consumption and for sale on a small scale in Rugova region. Our investigation for this study is focused on the diversity of cereal-based products and the ingredients of these products. Among several cereal-based products, produced and consumed in Rugova region, three of them were dominant such as Fli, Leqenik and Pogaҫe. The production method and the types of ingredients added to these products were

the same between different manufacturers. This is the first study to report the diversity and ingredients of traditional cereal- based products in Kosovo. Further investigation is needed to know more about physico-chemical and microbiological

characterization of these products.