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.

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^∗), while the ratio is inverse for the parameters of lightness (L^∗), yellowness (b^∗), chroma (C^∗), 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.

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.

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.

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.

Knowledge regarding the socioeconomic and sociodemographic factors that influence vegetable consumption is considered a prerequisite for the promotion of healthy and sustainable diets. However, although the interest in the food consumption preferences in Europe is growing, the empirical evidence on the determinants of vegetable preference among consumers in Kosovo is limited. In the current study, the impact of various socio-economic and sociodemographic factors on the preferences towards certain vegetables in Kosovo is investigated through a quantitative approach based on the results obtained from a set of structured questionnaires. Primary data were used in the current research, and the structured questionnaires were given to 424 adult consumers who are responsible for purchasing vegetable products in Kosovo. The sample size was computed based on Yamane’s formula. Since pepper, onion, watermelon, and melon are among the most preferred and most consumed products by the consumers of Kosovo, the aim of this study was to investigate the impact of socio-economic and demographic factors on the preferences of some of the chosen vegetables. The study was conducted with consumers of vegetable products in Kosovo at points of purchase such as supermarkets, grocery stores, and green markets. Statistical analyses (ANOVA, regression, correlation, chi-square, and other tests) performed in SPSS showed significant differences between consumer groups, especially regarding income and education levels for vegetable consumer preferences (p<0.001). Higher income is closely related to the choice of vegetables based on quality, nutritional value, and other health factors. Findings from this study indicate that income and education are the most dominant factors that shape the preference of consumers regarding vegetables. The next are variables such as gender, age, household size and residence. Based on the regression analysis, it shows the ability to predict changes of over 71% in consumer preferences. The results show that pepper (32.3%) and onion (30.6%) are the most preferred, watermelon has a high level of preference, while melon is the least preferred. The discovered effect sizes indicate important socio-demographic impacts on diet in Kosovo. Implications are that the inclusion of socio-economic and demographic factors in public health policy, nutrition education, and market development programming aimed at promoting vegetable intake should occur.