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1.

001-es BibID:BIBFORM135191
Első szerző:Gashi Njomza (Food Scientist)
Cím:Effects of ingredient variations on whole wheat bread quality: A study on Kosovo market flours / Njomza Gashi, Jehona Latifi, Fjolla Hoxha, Dhurata Mani, Salih Salihu
Dátum:2024
Megjegyzések:Bread is one of the most important baked products on our tables. In this study, we investigated three primary whole wheat flours available in the Kosovo markets and prepared bread from each. The aim of this research was to analyze the impact of different ingredients on the organoleptic properties of the bread. Various bread samples were prepared using different formulations: 1) flour, water, salt, yeast; 2) flour, water, salt, yeast, oil; and 3) flour, water, salt, yeast, oil, and an additive (bread improver). In all cases, the first fermentation lasted 30 minutes and the second fermentation lasted 60 minutes. Baking was done for 25 minutes at 220?C. The results showed significant differences (p<0.05) across all analyzed parameters (color, porosity, weight, and volume of the bread). Particularly, the addition of the additive notably increased the bread volume (p<0.05) and also affected the bread's color. The study's detailed analysis revealed that the inclusion of oil contributed to a finer crumb structure and improved texture, making the bread more palatable. The bread with the additive exhibited not only increased volume but also a more appealing crust color, indicating Maillard reactions influenced by the additive. These findings suggest that the additive not only enhances the visual appeal but also the structural integrity of the bread, which can be crucial for consumer acceptance. However, using excessive amounts of additive can negatively impact the structure of the product and potentially pose risks to human health. In Kosovo, there is a lack of analysis on the use of additives, highlighting the need for further research and regulation in this area.
Tárgyszavak:Agrártudományok Élelmiszertudományok előadáskivonat
könyvrészlet
whole wheat flour
Kosovo market
bread formulations
baking test
Megjelenés:IC-SET 2024, The 1st International Conference on Sustainability, Environment and Technology : Programs & Book of Abstracts. - p. 20
További szerzők:Latifi, Jehona Hoxha, Fjolla Mani, Dhurata Salihu, Salih
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2.

001-es BibID:BIBFORM133167
Első szerző:Gashi Njomza (Food Scientist)
Cím:Analyzing the health perceptions and consumption patterns of pre-cooked noodles / Njomza Gashi, Besjana Elezaj, Dejsi Qorri, Salih Salihu
Dátum:2025
Megjegyzések:This study explores consumer attitudes towards pre-cooked noodle consumption and its perceived health implications. A comprehensive survey was conducted with 400 participants, representing a diverse range of age groups, educational backgrounds, and family sizes across different regions of Kosovo. The primary aim of the research was to assess the relationship between noodle consumption habits and various health concerns, with a particular focus on issues such as the high sodium content, the presence of preservatives, and the potential for weight gain associated with frequent consumption. By analyzing demographic variables alongside consumption patterns, this study sought to gain a deeper understanding of how health perceptions influence consumer choices in the context of pre-cooked noodle consumption. A total of 400 questionnaires were distributed, gathering data on demographic characteristics, consumption frequency, and health-related perceptions. The results indicate that convenience plays a major role in pre-cooked noodle consumption, with 56.8% of respondents citing time constraints as the primary reason for their choice. Despite the convenience, health concerns were prevalent, with a significant number of respondents expressing worries about high sodium content and additives. Furthermore, a majority of participants reported no existing health issues, though many were aware of potential risks, especially in relation to weight gain and high sodium intake. These findings suggest that while pre-cooked noodles are popular due to their convenience, health concerns remain a significant factor influencing consumer behavior. This study highlights a need for healthier alternatives in the market to address these concerns.
Tárgyszavak:Agrártudományok Élelmiszertudományok előadáskivonat
könyvrészlet
noodles
consumption patterns
health perceptions
additives
Megjelenés:The 6th International Electronic Conference on Foods Future Horizons in Foods and Sustainability. - Basel : MDPI, 2025. -
További szerzők:Elezaj, Besjana Qorri, Dejsi (1998-) (PhD Hallgató) Salihu, Salih
Pályázati támogatás:Other
Egyéb
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3.

001-es BibID:BIBFORM124621
035-os BibID:(Scopus)85213447772 (WoS)001297935600001
Első szerző:Gashi Njomza (Food Scientist)
Cím:Quality Evaluation of Muffins Enriched With Blueberry and Cranberry Powders / Gashi, Njomza; Hasani, Endrit; Salihu, Salih
Dátum:2024
ISSN:2356-7015 2314-5765
Megjegyzések:The use of plant extracts to enhance the nutritional profile and consumer appeal of food products has attracted considerable attention within the food industry. This is due to the fact that its high composition with bioactive ingredients affects the increase in nutritional value and the general acceptability of the product. The main focus of the food industry and researchers remains bakery products due to their high level of consumption and the suitability of combining them with different fruits. Given the prominence of bakery products in consumption and their compatibility with various fruits, investigating the enrichment of muffins with plant extracts is crucial. This was the main objective of this study, to improve the nutritional profile of muffins through berries' incorporation and evaluate the consumers' acceptability for these novel products. In this study, the muffins were enriched with cranberries and blueberries in powder form at concentrations of 3%, 6%, and 9%. Physicochemical parameters (such as weight, height, specific gravity, moisture, water activity, pH, and acidity), color, texture, and sensory parameters were analyzed in these samples, which were also compared with control samples without blueberry and cranberry powder. The results showed that pH and acidity were significantly different (p < 0.05) by the addition of blueberry powder, with pH values getting decreased and acidity values getting increased. The pH of the 9% enriched muffins measuring 5.38 and the acidity reaching 2.47 indicated a notable impact of extracts on the overall acidity level of the products showing comparable results to control samples. Hardness and gumminess as the main texture properties showed notable increase with the addition of blueberry and cranberry powders. Compared to control samples with 8.79 value of hardness, they achieved much higher values, 15.32 for cranberry and 10.58 for blueberry muffins, respectively. Similarly, they scored significantly higher values for gumminess, where cranberry muffins scored the value of 4.39 and blueberry muffins scored the value of 3.38, while control samples scored the value of 3.02. Furthermore, a direct relationship was observed between the concentration of these extracts and redness (a(& lowast;)), while the ratio is inverse for the parameters of lightness (L-& lowast;), yellowness (b(& lowast;)), chroma (C-& lowast;), and the value of hue angle (h). This factor is crucial to fulfill consumers' requests for more attractive attributes of such products not only in taste but also in their physical appearance. Therefore, even the sensory evaluation has shown that consumers like samples with higher amounts of cranberry and blueberry, respectively, with 6% (51.7% for blueberry muffins) and 9% (43.3% for cranberry muffins). The evaluation of blueberry samples revealed that the control sample was not the least preferred, primarily due to the lack of a well-defined taste in muffins with 3% extract; however, in the case of cranberry muffin evaluation, the control sample emerged as the least liked, indicating consumers' acceptance of the changes in muffin formulation. This shows the impact of enriching such bakeries with berries for empowering the consumers' attitudes and such product functionality in markets. Exploring the previously unaddressed area of enriching muffins with these berry powders, this research provides crucial information on the advantages, challenges, and nutritional enhancements associated with such formulations, filling a significant gap in the existing literature.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
blueberry powder
color
cranberry powder
mu?ns
physicochemical parameters
polyphenols
sensory evaluation
exture
Megjelenés:International Journal of Food Science. - 2024 : 1 (2024), p. 1-13. -
További szerzők:Hasani, Endrit Salihu, Salih
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4.

001-es BibID:BIBFORM134861
Első szerző:Hasani, Arbenita
Cím:An Exploratory Study of Honey Consumption Preferences: Insights from a Multi-Model Approach in Kosovo / Arbenita Hasani, Oltjana Zoto, Manjola Kuliçi, Njomza Gashi, Salih Salihu
Dátum:2026
ISSN:2304-8158
Megjegyzések:This study examines consumer behavior, preferences, and knowledge regarding honey in Kosovo to inform more effective production, marketing, and policy strategies. Data were collected from 503 respondents through an online questionnaire and analyzed using a combination of artificial neural networks (ANN), decision tree modeling (CHAID), and ordinal logistic regression. The results show a high prevalence of honey consumption, strong preference for locally produced honey, and significant variability in consumer willingness to pay (WTP) based on knowledge, income, and trusted information sources. ANN identified recommendations and product familiarity as primary predictors of WTP, while the decision tree highlighted knowledge and income as key variables for segmentation. The ordinal logistic regression confirmed the importance of perceived quality and product attributes, particularly botanical and geographical origin, in shaping purchasing decisions. The use of complementary statistical models enhanced both predictive power and interpretability. The findings highlight the crucial role of consumer education and trust cues in fostering sustainable honey markets in Kosovo.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
honey
consumer behavior
willingness to pay
product attributes
storage practices
Megjelenés:Foods. - 15 : 2 (2026), p. 1-25. -
További szerzők:Zoto, Oltjana Kulici, Manjola Gashi Njomza (2001-) (Food Scientist) Salihu, Salih
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5.

001-es BibID:BIBFORM135166
Első szerző:Salihu, Salih
Cím:Eating habits of students during a typical exam period-Case of Kosovo / Salih Salihu, Njomza Gashi
Dátum:2024
ISSN:2252-8806 2620-4126
Megjegyzések:The exam period is a stressful period for students, which often influences them to make wrong food choices. This study examines the eating habits of students during a typical exam period, to understand their food patterns or dietary choices, in a period when they have greater stress due to the high academic demands at the university. The 200 students of different academic levels at the University of Prishtina participated in this research. Data have been compiled through online questionnaires where the respondents were asked to anonymously declare their health status, the number of meals they take per day during a typical exam period, their food preferences, physical activity, and sleep. Results showed that Kosovar students have unhealthy eating habits during exam periods. They have a disorder in the time and number of meals they take during the day on a typical exam period, compared to other periods of the year. The findings of this research contribute to the existing literature related to dietary habits of students in stressful periods, providing knowledge for students and addressing the issue of education for healthy nutrition in educational institutions
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Academic stress
Eating habits
Exam period
Food choices
Students
Megjelenés:International Journal of Public Health Science. - 13 : 3 (2024), p. 1386-1392. -
További szerzők:Gashi Njomza (2001-) (Food Scientist)
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6.

001-es BibID:BIBFORM134305
Első szerző:Salihu, Salih
Cím:Exploring Instant Noodle Consumption Patterns and Consumer Awareness in Kosovo / Salih Salihu, Besjana Elezaj, Dejsi Qorri, Njomza Gashi
Dátum:2025
Megjegyzések:Instant noodles have become a staple convenience food worldwide, with rising consumption particularly among younger, busier populations. This study investigates consumer perceptions, health concerns, consumption habits, and purchasing behaviors related to pre-packaged noodles in Kosovo. A structured questionnaire was administered to 400 participants, exploring attitudes toward health impacts, ingredient awareness, product preferences, and purchasing motivations. Findings revealed mixed perceptions of noodle healthiness, with older and more educated individuals significantly more likely to view them as unhealthy (p < 0.001). Although most respondents expressed concern about ingredients such as fat, calories, and salt, awareness of additives like monosodium glutamate (MSG) remained low (p < 0.001), indicating a gap in consumer knowledge. Consumption patterns varied notably by age, gender, income, and health status. Younger and lower-income groups consumed noodles more frequently (p < 0.001), often driven by time constraints rather than taste or nutritional value. One-third of participants reported a sense of addiction, strongly linked to both frequency and portion size. When purchasing, consumers prioritized label clarity, origin, and natural ingredients over sensory appeal, and advertising exerted only a moderate influence on choices. These results suggest that while practical needs drive consumption, health concerns and demographic factors strongly shape perceptions and behavior. Efforts to reduce unhealthy consumption should focus on clearer labeling, accessible nutrition education, and promoting healthier, convenient alternatives.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
instant noodles
consumption patterns
nutrition awareness
purchasing decisions
Kosovo
Megjelenés:Foods. - 14 : 24 (2025), p. 1-17. -
További szerzők:Elezaj, Besjana Qorri, Dejsi (1998-) (PhD Hallgató) Gashi Njomza (2001-) (Food Scientist)
Pályázati támogatás:Other
Egyéb
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7.

001-es BibID:BIBFORM127799
035-os BibID:(Scopus)85170540924
Első szerző:Salihu, Salih
Cím:Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits / Salih Salihu, Njomza Gashi, Endrit Hasani
Dátum:2023
ISSN:2076-3417
Megjegyzések:Biscuits are one of the most consumed bakery products that contain a high content of fat, sugar, and different additives that may cause various health problems. This has led to an increased focus on enriching bakery products with plant extracts to improve their nutritional and sensory properties. The objective of the current work was to investigate the effect of replacing wheat flour with plant extracts such as blueberry and cranberry (at concentrations of 3%, 6%, and 9%) and compare with control biscuits regarding the physico-chemical and color parameters. In addition, sensory analysis was conducted to determine the consumer acceptability of the enriched biscuits. The enrichment of biscuits with blueberry powder significantly increased the moisture content and decreased pH values (p < 0.05). Similarly, cranberry-enriched biscuits had a significantly higher moisture content, water activity, and decreased pH values compared to control samples (p < 0.05). On the other hand, enrichment of biscuits with either blueberry or cranberry powder significantly decreased lightness (L*), yellowness (b*), chroma value (C*), and h-value (h) but increased the redness values (a* value) of samples (p < 0.05). Our results showed that with increasing concentrations of plant extract addition in biscuits, the sensory attributes such as odor and taste were significantly improved. The results of the study suggest that the addition of plant extracts to biscuits improved their physico-chemical and sensory properties.
Tárgyszavak:Agrártudományok Élelmiszertudományok kutatási jelentés
folyóiratcikk
biscuits
blueberry
cranberry
color
sensory
physico-chemical parameters
Megjelenés:Applied Sciences-Basel. - 13 : 17 (2023), p. 1-11. -
További szerzők:Gashi Njomza (2001-) (Food Scientist) Hasani, Endrit
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